Physico-chemical composition of unripe (green) plantain and banana hybrid fruits

Abstract

Post harvest characteristics are important selection criteria in the genetic improvement of starchy staple food crops. This study aimed at determining the proximate chemical constituents of thirteen clones of new plantain and banana hybrids at harvest. Flour was produced and analysed for starch and sugar contents. The pulp dry matter content and texture were determined using pulp from unripe fruit. Results show that a triploid plantain, 23688-2 had the highest (38.7%) pulp dry matter content amongst the hybrids. The dry matter content of Agbagba and Obino l'Ewai were 38.8% and 37.8%, respectively. Starch content was highest (81.7%) in 25273-1 and lowest (71.0%) in 25502-S4. The highest total sugars (2.6%) was found in 1658-4, while 25729-5 had the lowest (0.4%). Pulp resistance was highest (33.7 N) in 15108-6 and lowest (16.0 N) in 25333-S90. Agbagba had a pulp resistance of 34.3 N, which was higher than that of Obino l'Ewai with 29.9 N. These observations suggest that there is potential for good cooking and sensory qualities in Musa hybrids. Keywords: genetic improvement, dry matter content, pulp resistance, cooking and sensory qualities, shelf life Global Journal of Pure and Applied Sciences Vol. 12(1) 2006: 51-53