Proximate Composition and Consumption Pattern of Plantain and Cooking-Banana
M. A. Odenigbo, V. U. Asumugha, S. Ubbor, C. Nwauzor, A. C. Otuonye, B. I. Offia-Olua, I. L. Princewill-Ogbonna, O. C. Nzeagwu, H. N. Henry-Uneze, J. U. Anyika, P. Ukaegbu, A. S. Umeh, G. O. Anozie
Current Journal of Applied Science and Technology · pp. 1035–1043 · Published 12 Jul 2013
10.9734/BJAST/2013/4943Abstract
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, 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.
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Balikis Oluwakemi Mustapha, Olaide Ruth Aderibigbe, Olufunmilayo Omowumi Idowu · Food and Humanity · 2024
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