PROXIMATE ANALYSIS OF NUTRITIONAL VALUE OF BANANA FLOWER
ABSTRACT
The by-products of banana and plantain shrubs, especially banana blossom (banana male bud) are usually thrown away by producers in plantations, and produce important quantities of post harvest waste. The nutritional composition of three varieties of banana and plantain blossoms grown in Cameroon; dessert banana (Musa AAA), plantain (Musa AAB) and cooking banana (Musa ABB), was assessed for their potential applications. The contents in water, ash, lipids, protids, carbohydrates and crude fibres were determined using standard A.O.A.C methods. The sugar levels were assayed using colorimetric methods, dietary fibres by enzymatic digestion, amino acids by HPLC, and fatty acids by gas chromatography and minerals by atomic absorption spectrophotometry. The results showed that the water content varies from 92.29 (AAA) to 93.73 % F.W. (AAB). The ash content varies from 9.88 (AAB) to 12.25 % D.W. (AAA). The lipid content varies from 4.95 (AAA) to 15.69 % D.W. (ABB) and contains polyunsaturated fatty acids (33.80 - 41.50 g/100g FM), particularly linoleic and gamma linolenic acids. The total protein content varies from 8.89 (AAB) to 10.35 % D.W. (AAA). Leucine, phenylalanine + tyrosine, valine, lysine and threonine are the main essential amino acids (2.75 - 3.30 %). The total carbohydrate content varies from 22.36 (AAA) to 62.19 % D.W. (AAB) and glucose, fructose and sucrose are dominant in the AAB genotype with values of (8.15; 3.04 and 1.35 % respectively). The AAA genotype is rich in total dietary fibres (50.09 %). These banana and plantain flowers are rich in macrominerals. Potassium, calcium, magnesium and phosphorus levels are high in the AAA genotype, with values of (6480; 687; 273; 211 mg/100g D.W., respectively). These blossoms could be considered as a source of dietary fibres for the control of obesity and diabetes.Further investigations on the composition and the physiological functions (using animal-feeding experiments) of these dietary fibres are to be considered.
CHAPTER ONE
1.1 Background of Study
Banana and plantain plants are the world’s biggest herbs, grown abundantly in many developing countries. Bananas and plantains are one of the most important sources of energy in the diet of people living in tropical humid regions. The plants are stenothermic, cultivated in hot and wet regions, and bear fruits all year round. There are approximately 1200 varieties of bananas all over the world (Kouassi, 2001). Banana is a general term embracing a number of species or hybrids in the genus Musa of the family Musaceae. Almost all of the known edible-fruit cultivars arose from two diploid species, Musa acuminata (AA) and Musa balbisiana (BB). Moreover, there are diploid, triploid and tetraploid hybrids made up of subspecies of M. acuminata, and subspecies between M. acuminata and M. balbisiana (Stover and Simmonds, 1987; Robinso, 1996). Dessert bananas for world food trade are almost entirely derived from genetic make ups of Musa acuminata of triploid character, indicated as AAA. Plantain (Musa AAB) and other bananas that can be used for cooking (cooking bananas, Musa ABB) are also triploid and derived from the AA.BB hybridization. Plantains and cooking bananas are very similar to unripe dessert bananas in outward appearance, although often larger. The major differences are that their flesh is starchy rather than sweet, they are used unripe, and require cooking. Bananas and plantains constitute the principal food resources in the world. They occupy the Fourth place in the World’s most significant foodstuffs after rice, corn and milk (FAO, 1999; INIBAP, 2002). Banana trees are produced in large quantities in tropical and subtropical areas. In Africa, the main producers are Uganda and Cameroon. In Cameroon, the production of bananas and plantains represents the second agricultural economic resource of the country after wood (FAO, 2001). These bananas and plantains are the third most consumed food (Dury et al., 2002) and since 2007 the exportation of bananas and plantains has tripled in Cameroon (Lassoudière, 2007). However, each time one banana stem is produced; one banana blossom is also produced because it is usually harvested together with the banana. These banana blossoms are usually thrown away by producers in plantations and are one of the agricultural by-products which are getting more attention from many researchers and food manufacturers as potentially, a food source. By-products of vegetables and plants are usually discarded post-harvesting or processing, as it was not always needed in the production of food. Although few studies covering all aspects of chemistry by-products of banana have been reported in the literature, recent works has been done on some of these by-products, namely banana peel and have shown that these banana peels are rich in unsaturated fatty acids, antioxidants and good quality protein (Happi Emaga et al., 2007). These peels are also rich in starch (35.4 -39.3 % DW); they are a source of pectin and dietary fibres (40-50 % DW), especially insoluble dietary fibres (Happi Emaga et al., 2008a). In the same way , the characterization of pectins from these banana peels show that they can be used as a therapeutic molecule for diabetes and cardiovascular disease in the sense that pectins reduce blood sugar and cholesterol levels in the blood ( Happi Emaga et al., 2008b). However, since there are several recent studies that have reported on food production using these by-products and indicating they can improve the nutritional value, especially the dietary fibre level of the food produced (Wickramarachchi and Ranamukhaarachchi, 2005). Bananas flowers are large, dark purple-red blossoms that grow from the end of a bunch of bananas. They are also called banana inflorescence, banana blossom or banana male bud. They are an agricultural by-product that is often consumed as vegetable in many Asian countries such Malaysia, Indonesia, Sri Lanka, Philippines and other South-East Asian countries (Wickramarachchi and Ranamukhaarachchi, 2005). Despite the fact that they are generally consumed as vegetable, only a few studies have been carried out on their nutritional value and dietary fibre content. There is little mention of their use in literature. Potential applications of these banana blossoms depend on their nutritional composition. However, some papers have dealed with their different therapeutic applications such as the prevention of intestinal cancer (Pari and Maheshwari, 2000; Wickramarachchi and Ranamukhaarachchi, 2005), the treatment of hyperglycemia and type II diabetes through the activation of GLU T1 and T4 carriers (Pasupuleti and Anderson, 2008; Bhaskar et al., 2011). For these reasons, the present research is to bring out other applications for these by-products, in order to make them more useful to farmers of this sector, by determining a detailed nutritional composition of banana and plantain blossoms grown in Cameroon.
1.2 Statement of Problems
The study reveals the following problems associated with the proximate analysis of nutritional value of banana flower;
- Lack proper estimation of the total carbohydrates and soluble sugars of banana flower,
- Insufficient information relating to the proximate analysis of nutritional value of banana flower,
- Lack of proper and precise provision of information relating to the fatty acid composition, amino acid composition, and chemical analysis of banana flower.
1.3 Aim and Objectives of Study
The aim of this study is to identify and determine the proximate analysis of nutritional value of banana flower. Therefore, the objectives of this research were:
- To estimate of the total carbohydrates and soluble sugars of banana flower,
- Provision of information relating to the proximate analysis of nutritional value of banana flower,
- To provide information relating to the fatty acid composition, amino acid composition, and chemical analysis of banana flower.
1.4 Significance of the Study
This research work when completed and implemented it will help to provide relevant information relating to the fatty acid composition, amino acid composition, total carbohydrates and soluble sugars, and proximate analysis of nutritional value of banana flower to doctors, pharmacy, and students. Besides, the study will serve as reference material for subsequent researcher in the field or related topics.
1.5 Scope of Study
The study focuses on the proximate analysis of nutritional value of banana flower which comprises; the nutritional values of banana flower and information relating to the proximate analysis of banana flower such as; fatty acid composition, amino acid composition, total carbohydrates and soluble sugars, chemical analysis and proximate analysis.
1.6 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Establishment Policies: Establishment policies posed a serious limitation as most staffs are not ready to release information needed for this project work. There were lots of information needed from the staffs of this institution to enhance the study which took them time to release or they did not release at all for security purposes, hence the scope was reduced.
1.7 Definition of Technical Terms
Bananas: Banana plant is colloquially called a banana tree, it's actually an herb distantly related to ginger, since the plant has a succulent tree stem, instead of a wood one.
Flower: Flower is the seed-bearing part of a plant, consisting of reproductive organs (stamens and carpels) that are typically surrounded by a brightly coloured corolla (petals) and a green calyx (sepals).
Proximate: Proximate is used in the analysis of biological materials as a decomposition of a human-consumable good into its major constituents.
Analysis: Analysis is the process of breaking down a something into its parts to learn what they do and how they relate to one another.
Value: Values are basic and fundamental beliefs that guide or motivate attitudes or actions. They help us to determine what is important to us.
Nutrition: Nutrition is the biochemical and physiological process by which an organism uses food to support its life.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Proximate analysis of nutritional value of banana flower" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Proximate analysis of nutritional value of banana flower" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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