Proximate Composition and Consumption Pattern of Plantain and Cooking-Banana

Abstract

Aims: To examine the proximate composition and consumption pattern of commonly available plantain and cooking-banana in Ikwuano local government area of Abia state, Nigeria. Methodology: Identification of samples and data collection on consumption pattern were achieved through focused group discussion, market survey and self-administered questionnaire. Proximate nutrients were determined by standardized methods. Results: The difference in proximate nutrients, except for ash content was not significantly different (P>0.05) between ripe and unripe samples. Cooking-banana showed higher protein (5.69-6.52 vs. 4.76-5.18%), lower carbohydrate (89.37-91.30 vs. 91.96-92.70%) and higher ash (2.56-3.44 vs. 2.03-2.34%) than plantain samples, Research Article British Journal of Applied Science & Technology, 3(4): 1035-1043, 2013 1036 respectively. Consumption pattern indicated higher frequency of unripe plantain intake which was linked to health benefits such as diabetes mellitus management. Conclusion: This study buttresses the nutritional value of locally available plantain and cooking-banana varieties at both ripe and unripe stages. There is need for intensified nutrition education to improve the poor preference for cooking-bananas.