Comparative Study on Nutritional Composition of Six Musa acuminata Pulp Varieties Available in Zaria, Nigeria
Olubukola Beatrice Aina, Tayo Micheal Anjuwon, Mohammed Nasir Shuaibu, Olumuyiwa Adeyemi Owolabi, Dorcas Bolanle James
International Journal of Biochemistry Research & Review · pp. 1–9 · Published 11 Nov 2019
10.9734/ijbcrr/2019/v28i230139Abstract
Banana is one of the most widely distributed and consumed fruit in tropical and subtropical countries. In this study, six Musa acuminata varieties locally available in Zaria, Nigeria, were evaluated to determine their nutritional composition. Results from proximate composition demonstrated that lipid content was profoundly (p<0.05) lower in Musa acuminata Red, calorie value was statistically (p<0.05) lower in Musa acuminata AAB (Omini white) compared to all other species analyzed. Amino acid analysis indicated that histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine were significantly (p<0.05) higher in the M. acuminata Red compared to other varieties in this study. Vitamin study showed that Musa acuminata Red had significant (p<0.05) higher contents of vitamins A, B3, C and E but significantly (p<0.05) lower in B1. Vitamin B1 was significantly (p<0.05) higher in M. acuminata AAA (Saro), while M. acuminata AAB (Omini white) was significantly (p<0.05) lower in Vitamin A. Mineral analysis showed that Musa acuminata Red was statistical (p<0.05) higher in potassium, iron, magnesium, calcium in comparison to other varieties of Musa acuminata pulp analyzed. In conclusion, high nutrient composition of Musa acuminata Red may be more advantageous over other varieties for use as functional food.
Cited by 3
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