@article{ajfst20221052,
author={{Maniga, Wohi and Jacques, Gnanwa Mankambou and Messou, Tchumou and Souleymane, Coulibaly and Kablan, Tano},
title={Assessment of Biochemical Composition of Boiled Pulps and Fruits Physical Characteristics of Nine Local Plantain Cultivars (Musa spp.)},
journal={American Journal of Food Science and Technology},
volume={10},
number={5},
pages={214--223},
year={2022},
url={http://pubs.sciepub.com/ajfst/10/5/2},
issn={2333-4835},
abstract={Several local cultivars of plantain cultivated in C?te d'Ivoire resist despite environmental constraints, by their permanent presence in plantations and markets. Fruits of several of these cultivars have not yet been the subject of post-harvest scientific studies. The objective of this work was to determine the post-harvest physical characteristics of the fruits and to follow the effect of cooking for 0, 10, 15, and 20 min on biochemical compositions of nine local plantain cultivars pulps. Physical characteristics of fruits and biochemical compositions of raw and boiled samples were determined using INIBAB Technical Guide methods and standard methods of analyses of AOAC respectively. The results showed that Banakpa cultivar regime was the heaviest, with an average of 11.2 kg versus 7.8 kg for the Banaboi cultivar, which is the lightest. Cultivars N'gl¨¦tia (85 fingers) and Ol¨¨gna (83 fingers) had more fingers per regime. Atapl¨¨gnon cultivar had longer, heavier, and bulkier fingers. There were reductions in levels of protein (4.71 to 1.77 g/100 g DM), ash (2.63 to 1.33 g/100 g DM), and lipids (0.75 to 0.47 g/100 g DM) during cooking on the one hand. On the other hand, the carbohydrate (90.96 to 94.04 g/100 g DM), fiber (1.44 to 2.23 g/100 g DM), and energy values (385.42 to 389.40 kcal/100 g DM) increased during cooking. Ultimately, 15 min of cooking would be the right medium for boiling the pulps, to limit the loss of certain nutrients.},
doi={10.12691/ajfst-10-5-2}
publisher={Science and Education Publishing}
}