Assessment of Biochemical Composition of Boiled Pulps and Fruits Physical Characteristics of Nine Local Plantain Cultivars (Musa spp.)

Wohi Maniga^1, , Gnanwa Mankambou Jacques², Tchumou Messou³, Coulibaly Souleymane⁴ and Tano Kablan⁵

¹Department of Biochemistry-Genetics, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire

²Agroforesterie, University Jean Guédé Lorougnon, Daloa, Côte d’Ivoire

³Department of Agriculture, Fishery Resources and Agro-Industry, University of San-Pedro

⁴Formerly Laboratory of Food Technology, National Center for Agronomic Research (CNRA), Abidjan, Côte d'Ivoire

⁵Departement of Food Science and Technology (UFR / STA) Nangui-Abrogoua University, Abidjan, Côte d’Ivoire

Cite this paper:
Wohi Maniga, Gnanwa Mankambou Jacques, Tchumou Messou, Coulibaly Souleymane and Tano Kablan. Assessment of Biochemical Composition of Boiled Pulps and Fruits Physical Characteristics of Nine Local Plantain Cultivars (Musa spp.). American Journal of Food Science and Technology. 2022; 10(5):214-223. doi: 10.12691/ajfst-10-5-2

Abstract

Several local cultivars of plantain cultivated in Côte 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'glétia (85 fingers) and Olègna (83 fingers) had more fingers per regime. Ataplègnon 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.

Keywords:
plantain physical local cultivars biochemical composition boiling

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Cauthen, J., Dan, J., Gugerty M.K. and Leigh, A.C, “Banana and Plantain Value Chain: West Africa”, Prepared for the Agricultural Policy Team of the Bill and Melinda Gates Foundation. Evans School Policy Analysis and Research (EPAR), 239, 25p, August 2013.
[2]	Blomme, G., Ocimati, W., Nabuuma, D., Sivirihauma, C., Davey, M., Buah, S., Van den B., I., Vutseme, L., Bahati, L. and Ekesa, B, “Pro-vitamin A carotenoid content of 48 plantain (Musa AAB genome) cultivars sourced from eastern Democratic Republic of Congo”, Journal of the Science of Food and Agriculture, 100(2), 634-647, Jan 2020.
[3]	Phillip, B., Shittu, A.M., Aiyelaagbe I.O.O. and Adedokun T, “Economic potentials of plantain and fluted pumpkin intercropping as a poverty reduction strategy in South-western Nigeria”, World Journal of Agricultural Sciences, 5(5), 525-534, 2009.
[4]	Mabel, K.K., Mabel, A.S., Florence, A., Nafisatu, B. and Oluwaseyi, A, “The Use of Ripe Plantain (Musa spp.) and Peppercorns for Beverage Processing as a Pro-Vitamin A Carotenoid and Nutrition Catalyst” Food and Nutrition Sciences, 11(12), 1096-1106, December 2020.
[5]	Fongang, F.G.H., Folefack, D.P., Pagui, Z.P., Bikoi, A. and Noupadja, P, "Transformation et commercialisation des chips de banane plantain au Cameroun: une activité artisanale à forte valeur ajoutée" Int. J. Biol. Chem. Sci., 10(3), 1184-1198, 2015.
[6]	Perrin, A., Ricau, P. and Rabany de Rongead C, “Etude de la filière Banane Plantain en Côte d’Ivoire. Projet «Promotion et commercialisation de la Banane Plantain et du Manioc en Côte d’Ivoire»”. Financement: Comité Français pour la Solidarité Internationale (CFSI); 2015. https://www.alimenterre.org/system/files/ressources/pdf/1067-diagnostic-de-la_filiere-banane-plantain-cotedivoire.pdf.
[7]	Kahangi, E.M., Muthee, A.M. and Chege B.K. “Constraints and sustainable solutions for adoption of TC banana technology and marketing”, Acta Hort. International Society for Horticultural Science, 638: 441-447, 2004.
[8]	Bechem, E.T. and Afanga, Y.A. “Morphological and molecular identification of fungi associated with corm rot and blight symptoms on plantain (Musa paradisiaca) in macro-propagators”, Int. J. Biol. Chem. Sci. 11(6), 2793-2808, December 2017.
[9]	Gandonou, C.B., Ahanhanzo, C., Agbangla, C., Agbidinoukoun, A., Doussoh, A., Cacaï, G. and Dossoukperi, R, “Micropropagation in vitro de la variété locale « Aloga » du bananier plantain (Musa x paradisiaca L.) au Benin”, Int. J. Biol. Chem. Sci., 6(3), 1102-1111, June 2012.
[10]	Njau, N., Mwangi, M.,Gathu, R., Mbaka, J. and Muasya, R. “Banana weevil (Cosmopolites sordidus) reduces availability of corms for seedling production through macropropagation technology”, J. Anim. Plant Sc., 12(1), 1537-1542, january 2011.
[11]	Jacobsen, K., Omondi, B.A., Almekinders, C., Alvarez, E., Blomme, G., Dita, M. and Staver, C. “Seed degeneration of banana planting materials: strategies for improved farmer access to healthy seed”, Plant Pathology, 68(2), 207-228, 2019.
[12]	Dadzie, K. and Orchard, J.E, “Evaluation post-récolte des hybrides de bananiers et bananiers plantain: critères et méthodes. Guides”, Techniques Inibap, p77, 1997. https://www.bioversityinternational.org/fileadmin/_migrated/uploads/tx_news/Routine_post-harvest_screening_of_banana_plantain_hybrids__Criteria_and_methods_235_FR.pdf.
[13]	Jaliliantabar, F., Lorestani, A.N. and Gholami, R. “Physical properties of kumquat fruit”, Int. Agrophys, 27, 107-109, 2013.
[14]	AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed. AOAC, Arlington, Virginia, USA.
[15]	Antia, B.S., Akpan, E.J., Okon, P.A. and Umoren, I.U, “Nutritive and anti-nutritive evaluation of sweet potatoes (Ipomoea batatas) peaves”, Pakistan Journal of Nutrition, 5(2), 166-168 2006.
[16]	Dubois, M.N., Gruillies, K.A., Hamilton, J.K., Rogers, P.A. and Smith, F. “Colorimetric method for determination of sugars and related substances”, Analytical Chemistry, 28, 350-356, 1956.
[17]	Bernfeld, P. “Amylase α and β”, Methods in Enzymology, 1, 149-158, 1955.
[18]	Atwater, W. and Rosa, E. “A new respiratory calorimeter and experiments on the conservation of energy in human body”, II-Physical Review, 9, 214-251, 1899.
[19]	Coulibaly, S. “Caractérisation physico-chimique, rhéologique et analyse des fruits de quelques cultivars de bananier (Musa AAB, AAAA, AAAB)”, Thèse de Doctorat de l’Université d’Abobo-Adjamé spécialité Sciences et Technologies des Aliments. 141p, 2008.
[20]	Annor, A.G., Asamoah-Bonti, P. and Sakyi-Dawson, E. “Fruit physical characteristics, proximate, mineral and starch characterization of FHIA 19 and FHIA 20 plantain and FHIA 03 cooking banana hybrids”, Springer Plus, 5, 1-12, 2016.
[21]	Fernande, G.H., Euloge, C.T., Alain, F.A. and Bonaventure C.A. “Physical characteristics of some banana plantain cultivars (Musa spp.) consumed in Benin”, Ann. UP, Série Sci. Nat. Agron. Décembre 2020, Vol.10 (No.2): 17-22.
[22]	Kouadio, K.A., Coulibaly, S., Soro, L.C. and Ocho-Anin Atchibri L. 2013. Determination of the optimal point of cut fruit of plantain hybrids PITA 3, PITA 8 and varieties of plantain Lorougnon and Horn 1. International Journal of Agriculture and Food Science, 3(1): 16-21.
[23]	Lescourret, F., Génard, M., Habib, R. and Fishman S. “Variation in surface conductance to water vapor diffusion in peach fruit and its effects on fruit growth assessed by a simulation model”, Tree Physiology, 21, 735-741, 2001.
[24]	Orellena, P.P., Bermủdez, I.C., Garcia, L.R. and Veitia, R. “Evaluation des caractéristiques agronomiques d’hybrides de bananiers plantain (Musa spp)”. InfoMusa, 1(1), 34-35.
[25]	Khawas, P., Das, A.J., Sit, N., Badwaik, L.S. and Deka, S.C. “Nutritional composition of culinary Musa ABB at different stages of development”, American Journal of Food Science and Technology, 2(3), 80-87, 2014.
[26]	José, L.B.V., Gerardo, C.S. and Juana, R.G. “Influencia de la exposición de las hojas y el epicarpio de frutos sobre el desarrollo y la calidad del racimo de plátano 'Hartón' (Musa AAB Simmonds)”, Agronomía Colombiana, 27(1), 73-79, 2009.
[27]	Lund, O., Frimand, K., Gorodkin, J. “Protein distance constraints predicted by neural networks and probability density functions”. Protein Engineering, 10, 241-1248, 1997.
[28]	Adeniji, T.A., Sanni. L.O., Barimalaa I.S.and Hart, A.D. “Nutritional and anti-nutritional composition of flour made from plantain and banana hybrid pulp and peel mixture”, Nigerian Food Journal, 25(2), 68-76, 2007.
[29]	Adepoju, O.T., Sunday, B.E. and Folaranmi, O.A. “Nutrient composition and contribution of plantain (Musa paradisiacea) products to dietary diversity of Nigerian consumers”, African Journal of Biotechnology, 11(71), 13601-13605, 2012.
[30]	Lola, A. “The effect of boiling on the nutrients and anti-Nutrients in two non-conventional Vegetables”, Pakistan Journal of Nutrition, 8(9), 430-433.
[31]	Ezeocha, V.C. and Ojimelukwe, P.C. “The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata)”, Journal of Stored Products and Postharvest Research, 3(13), 172-176, 2012.
[32]	Tsamo, C.V.P., Herent, M.F., Tomekpe, K., Emaga, T.H., Quetin-Leclercq, J., Rogez, H., Larondelle, Y. and Christelle M.A. “Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa spp)”, Journal of Food Composition and Analysis, 44, 158-169, 2015.
[33]	Inyang, U.E., Akpan, E.O. and Bello, F.A. 2015. “Effect of boiling and roasting on the nutrient and anti-nutrient contents in conophor nut flour”, International Journal of Information Research and Review, 2(6), 769-772, 2015.