Abstract
Banana (Musa spp.) is an important ingredient of several dishes and its nutritional and other biochemical composition of released and improved desert and cooking types are yet to be scientifically studied fully. In the present study, the most popularly cultivated species of cooking and desert type banana in Ethiopia selected. The objective of this study was to determine their physicochemical profiling and nutritional quality of desert and cooking banana varieties. The chemical composition and some physicochemical characteristics of the fresh fruit and flour obtained from seventeen different banana varieties are presented. A randomized complete design with three replications was used. Length, Width, Peel and pulp thickness, Pulp to peel ratio, total soluble solids, pH, titratable acidity, ash and moisture of desert banana (Fresh) and mineral contents are the most important parameters to evaluate the quality of banana including potassium. The different varieties affected the fruit physical characteristics significantly (P≤0.05). The Cardaba varieties fruit was found to be the heaviest and the longest. The Kitawira and Nijiru varieties had the smallest, shortest and thinnest fruit. The Cardaba, Nijiru, Matoke, and Kitawira contained more pulp weight than peel weight. Most fruit chemical quality parameters were significantly (P≤0.05) affected by the varieties. The chemical composition of the flour also varied according to the variety and types of banana. Among others, the Cardaba variety was found to have high fruit weight, juice volume, total soluble solids, dry matter, and low total titratable acidity. Banana flour is rich in potassium varied from 246.288 to 375.949 mg/100g according to the variety. The range obtained were 41.200 – 89.132 mg/100g phosphorus, 0.705 – 19.352 mg/100g sodium, 2.497 – 3.359% ash, and 71.529- 76. 564% moisture. The sensory analysis of desert banana type was evaluated. Thus, there was no significant difference between varieties at P≤0.05 and sensorial acceptability in most varieties. The current study revealed the variations of biochemical compositions of desert and cooking banana varieties. This will be useful for the exploitation of these crops to obtain and formulate the value-added products. These varieties are recommended for different food product development by food processors in Ethiopia.
Highlights
Banana is one of the most widely distributed and consumed fruit in the tropical and subtropical countries of the world [1]
The physical and chemical characteristics of the desert and trial banana cultivars are summarized in Tables 1 and 2
The results indicated that the desert banana type has been showed the highly significant between varieties and Cardaba had superior values for physical characteristics
Summary
Banana is one of the most widely distributed and consumed fruit in the tropical and subtropical countries of the world [1]. Banana is the common name of herbaceous plants of the genus Musa and for the fruit they produce. Perennial and important crops in the tropical and subtropical world region [2]. They include desert banana, plantain, and cooking banana. AAB and ABB groups) is cultivated mainly as a carbohydrate staple in many developing countries, especially in Africa [3]. Production levels of plantains and cooking banana are affected by several factors [5]
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