Tag Archives: Musa Paradisiaca

Investigation of Some Nutritional Properties of Plantain (Musa Paradisiaca) Cultivars in Bayelsa State (Published)

The objective of this study is to investigate some nutritional properties of thirteen plantain (Musa paradisiaca) cultivars. Samples collected were subjected to proximate analysis expressed in percentage and mg/100g. The investigation revealed that moisture content in peels ranged from 78.74% Asinberiba to 87.33% Makomuberiba H2, the mean is 83.75%, in food, from 38.78% Okpoisan to 66.03% Ikpiriberiba average in edible portion is 58.05%. Ash in peels from 0.87% Asinberiba to 2.38% Ikpiriberiba, the mean is 1.74% , ash level in food from 0.68% Okpoisan to 1.78%  Makomuberiba H1,while the average is 1.27%. Protein in peels from 1.67% Kalabiouberiba to 4.2% Ikpiriberiba and from 2.76%  Kalabiouberiba to 6.75% Ikpiriberiba in food and their mean values are 3.04% and 5.04%. Lipid in peels varied from 0.84% Asinberiba to 2.24% Biriyereyereberiba and the mean is 1.37%, in food from 0.96% Auberiba to 2.36% Ikpiriberiba with a mean of 1.57%. Fibre in peels from 2.38% Izonberiba to 3.72% Makomuberiba (H1), the mean is 2.91%, in edible portion from 1.88 Auberiba to 3.0% Okpoisan and the average is 2.47%. Dry matter in peels from12.67% Izuberiba(Biou) to 21.26% Asinberiba, in edible portion from 33.97% Ikpiriberiba to 65.74% Auberiba, the average in peels and in edible portion are 16.28% and 44.26%. Carbohydrate in peels from 88.84% Ikpiriberiba to 92.91%  Makomuberiba H2, the mean is 85.47%, in edible portion from 87.22% Ikpiriberiba to 91.67% Kalabiouberiba with an average of 89.66%. Calcium in peels from 19.54mg/100g Izuberiba(Biou) to 28.56mg/100g Ikpiriberiba with a mean value of 23.72mg/100g, in edible portion, from 16.28mg/100g Izuberiba(Biou) to 25.80mg/100g Ikpiriberiba with a mean of 23.72mg/100g. Magnesium in peels varied from 5.53mg/100g Izuberiba(biou) to 9.2mg/100g Asinberiba with a mean of 7.62mg/100g, in edible portion from 4.5mg/100g Auberiba to5.83mg/100g with an  average of  5.04mg/100g. Sodium (Na) in peels from 9.28mg/100g Izuberiba(biou) to 14.72mg/100g and the mean is 12.12mg/100g Ikpiriberiba, in edible portion from 7.73mg/100g Izuberiba (biou) to 13.60mg/100g Ikpiriberiba with a mean of 8.82mg/100g. Potassium(K) in peels from 4.81mg/100g Izuberiba(biou) to 9.52 mg/100g Okpoisan and the mean is 7.16mg/100g, in food from 4.0mg/100g Izuberiba (biou) to 8.55mg/100g Ikpiriberiba with a mean of 8.55mg/100g.Iron (Fe) in peels from 0.57mg/100g  Auberiba to 2.23mg/100g Ikpiriberiba with a mean of 1.56mg/100g, in food from 0.63mg/100g Auberiba to 2.54mg/100g Makomuberiba(H2) and the average value of iron is 1.42mg/100g. Manganese(Mn) in peels from 0.12mg/100gIkpiriberiba to 0.56mg/100g Izonberiba and mean is 0.31mg/100g, in edible portion from 0.05mg/100g Auberiba to 0.57mg/100g Makomuberiba (H2), the average is 0.31mg/100g.Copper (Cu) in peels from 0.02mg/100g Makomuberiba (H2) to 0.22mg/100g Izonberiba, average in peels is 0.08mg/100g, in edible portions from 0.04mg/100g Biriyereyereberiba to 0.22mg/100g Makomuberiba (H2) with  a mean of 0.13mg/100g. Zinc(Zn) in peels from 0.35mg/100g Auberiba to 1.14mg/100g Makomuberiba (H2) with an average of 0.78mg/100g, in edible portions from 0.21mg/100g Biriyereyereberiba to 1.07mg/100g and a mean of 0.64mg/100g. Phosphorus in peels from 0.17mg/100g Izuberiba (Izon) to 0.55mg/100g Makomuberiba (H1) and the mean is 0.30mg/100g, in edible portions from 0.13mg/100g Izuberiba (biou)  to 0.43mg/100g Makomuberiba(H1)  with an average of  0.23mg/100g.

Keywords: Bayelsa, Cultivars, Musa Paradisiaca, Nutritional Properties, Plantain

Investigation of Some Nutritional Properties of Plantain (Musa Paradisiaca) Cultivars in Bayelsa State (Published)

The objective of this study is to investigate some nutritional properties of thirteen plantain (Musa paradisiaca) cultivars. Samples collected were subjected to proximate analysis expressed in percentage and mg/100g. The investigation revealed that moisture content in peels ranged from 78.74% Asinberiba to 87.33% Makomuberiba H2, the mean is 83.75%, in food, from 38.78% Okpoisan to 66.03% Ikpiriberiba average in edible portion is 58.05%. Ash in peels from 0.87% Asinberiba to 2.38% Ikpiriberiba, the mean is 1.74% , ash level in food from 0.68% Okpoisan to 1.78%  Makomuberiba H1,while the average is 1.27%. Protein in peels from 1.67% Kalabiouberiba to 4.2% Ikpiriberiba and from 2.76%  Kalabiouberiba to 6.75% Ikpiriberiba in food and their mean values are 3.04% and 5.04%. Lipid in peels varied from 0.84% Asinberiba to 2.24% Biriyereyereberiba and the mean is 1.37%, in food from 0.96% Auberiba to 2.36% Ikpiriberiba with a mean of 1.57%. Fibre in peels from 2.38% Izonberiba to 3.72% Makomuberiba (H1), the mean is 2.91%, in edible portion from 1.88 Auberiba to 3.0% Okpoisan and the average is 2.47%. Dry matter in peels from12.67% Izuberiba(Biou) to 21.26% Asinberiba, in edible portion from 33.97% Ikpiriberiba to 65.74% Auberiba, the average in peels and in edible portion are 16.28% and 44.26%. Carbohydrate in peels from 88.84% Ikpiriberiba to 92.91%  Makomuberiba H2, the mean is 85.47%, in edible portion from 87.22% Ikpiriberiba to 91.67% Kalabiouberiba with an average of 89.66%. Calcium in peels from 19.54mg/100g Izuberiba(Biou) to 28.56mg/100g Ikpiriberiba with a mean value of 23.72mg/100g, in edible portion, from 16.28mg/100g Izuberiba(Biou) to 25.80mg/100g Ikpiriberiba with a mean of 23.72mg/100g. Magnesium in peels varied from 5.53mg/100g Izuberiba(biou) to 9.2mg/100g Asinberiba with a mean of 7.62mg/100g, in edible portion from 4.5mg/100g Auberiba to5.83mg/100g with an  average of  5.04mg/100g. Sodium (Na) in peels from 9.28mg/100g Izuberiba(biou) to 14.72mg/100g and the mean is 12.12mg/100g Ikpiriberiba, in edible portion from 7.73mg/100g Izuberiba (biou) to 13.60mg/100g Ikpiriberiba with a mean of 8.82mg/100g. Potassium(K) in peels from 4.81mg/100g Izuberiba(biou) to 9.52 mg/100g Okpoisan and the mean is 7.16mg/100g, in food from 4.0mg/100g Izuberiba (biou) to 8.55mg/100g Ikpiriberiba with a mean of 8.55mg/100g.Iron (Fe) in peels from 0.57mg/100g  Auberiba to 2.23mg/100g Ikpiriberiba with a mean of 1.56mg/100g, in food from 0.63mg/100g Auberiba to 2.54mg/100g Makomuberiba(H2) and the average value of iron is 1.42mg/100g. Manganese(Mn) in peels from 0.12mg/100gIkpiriberiba to 0.56mg/100g Izonberiba and mean is 0.31mg/100g, in edible portion from 0.05mg/100g Auberiba to 0.57mg/100g Makomuberiba (H2), the average is 0.31mg/100g.Copper (Cu) in peels from 0.02mg/100g Makomuberiba (H2) to 0.22mg/100g Izonberiba, average in peels is 0.08mg/100g, in edible  portions from 0.04mg/100g Biriyereyereberiba to 0.22mg/100g Makomuberiba (H2) with  a mean of 0.13mg/100g. Zinc(Zn) in peels from 0.35mg/100g Auberiba to 1.14mg/100g Makomuberiba (H2) with an average of 0.78mg/100g, in edible portions from 0.21mg/100g Biriyereyereberiba to 1.07mg/100g and a mean of 0.64mg/100g. Phosphorus in peels from 0.17mg/100g Izuberiba (Izon) to 0.55mg/100g Makomuberiba (H1) and the mean is 0.30mg/100g, in edible portions from 0.13mg/100g Izuberiba (biou)  to 0.43mg/100g Makomuberiba(H1)  with an average of  0.23mg/100g.

Keywords: Beriba., Cultivars, Food, Musa Paradisiaca, Peels, Plantain

Antioxidant Activity, Phytochemical and Antioxidant Levels of Musa Paradisciaca L. And Musa Sapientum L. At Various Ripening Stages (Published)

Musa paradisiaca L. (plantain) and Musa sapientum L. (banana) are tropical fruits that play a major role in the nutrition and health of people throughout the world. Analyses of the levels of antioxidants such as glutathione, caroteniods and vitamin E of two cultivars of Musa paradisaca and three cultivars of Musa sapientum revealed an increase in these antioxidants from the unripe to the overripe stage during ripening. The overripe stages of Musa paradisiaca L.cv. French (Bini plantain) and Musa sapientum L.cv. Bluggoe cacambou (Cooking banana) were found to contain the highest level of glutathione (54.10±0.60 μg/g fresh weight and 47.79±3.45 μg/g fresh weight, respectively). The highest level of lycopene occurred in the overripe stages of Musa paradisiaca L. cv. False horn (Auchi plantain) and Musa sapientum L.cv. Bluggoe cacambou (Cooking banana) with values 0.91±0.00 and 0.80±0.01 μg/gfresh weight, respectively. The highest level of vitamin E (20.20±1.99 μg/gfresh weight and 17.53±1.18 μg/gfreshweight) occurred in Musa paradisiaca L.cv False horn (Auchi plantain) and Musa sapientum L.cv Dwarf Cavendish (English banana). However β-caroetene was detected only in the unripe stage of Musa paradisiaca L.cv False horn (Auchi plantain) and the level of β-carotene was negligible. Phytochemical screening of the plantain and banana cultivars showed decreased levels of tannins, phenols and alkaloids but increased levels of saponins and flavonoids as ripening progressed except in Musa sapientum L.cv. Bluggoe cacambou (Cooking banana) where there was a decrease in the level of saponins. Antioxidant activity also increased with ripening in the plantain and banana cultivars, with their ripe and overripe stages having the highest values. Methanolic extracts of the plantain and banana cultivars showed higher antioxidant activity than that of aqueous extracts. The results obtained in this study showed that plantain and banana irrespective of the variety are good sources of antioxidants particularly when they are ripe and overripe.

 

Keywords: Antioxidant, Musa Paradisiaca, Musa sapientum, Phytochemical, ripening

Nutritional Evaluation of Unripe Carica Papaya Unripe Musa Paradisiaca and Mucuna Cochichinensis, Weaning Food Formulation (Published)

Unripe Carica papaya, unripe Musa paradisiaca and Mucuna cochichinensis were processed into flour and formulated into diets MPPA, MPPB, MPPC, MPPD and MPPE used for preparing weaning food. The proximate composition, anti-nutritional factors, biological evaluation through feeding trial alongside a standard diet with nutrend infant formula was determined. Results shows that the formulated weaning diets MPPA, MPPB, MPPC, MPPD and MPPE had protein value of (16.50-20.50%), fat (2.89-4.02%) ash (2.47-2.84%) crude fibre (1.16-1.22%), moisture (9.60-9.80%) and carbohydrate (62.4-66.87%). The formulated diets have more protein than the control nutrend. Anti-nutritional values revealed oxalate (0.21- 0.24%), polyphenol (0.31-0.41%) trypsin inhibitor (27.6-43.8 tu/g), HCN (4.4-4.9mg/Kg), phytate (0.02-0.07%). Values were according to standard recommendation for complementary food. The biological evaluation of the formulated diets were significantly different (P<0.05) than that of the standard. Based on the performance of MPPB on the rats, it is recommended for use in household to prevent and restore normal health in children suffering from kwashiorkor and should be manufactured commercially by Food industries.

Keywords: Carica Papaya, Mucuna Cochichinensis, Musa Paradisiaca, Weaning Food