Comparative Study on Nutritional Composition of Six Musa acuminata Pulp Varieties Available in Zaria, Nigeria

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dc.contributor.authorAina, Olubukola Beatriceen_US
dc.contributor.authorAnjuwon, Tayo Michealen_US
dc.contributor.authorShuaibu, Mohammed Nasiren_US
dc.contributor.authorOwolabi, Olumuyiwa Adeyemien_US
dc.contributor.authorJames, Dorcas Bolanleen_US
dc.date.accessioned2020-05-05T07:04:28Z
dc.date.available2020-05-05T07:04:28Z
dc.date.issued2019-11
dc.description.abstractBanana is one of the most widely distributed and consumed fruit in tropical and subtropical countries. In this study, six Musa acuminata varieties locally available in Zaria, Nigeria,were evaluated to determine their nutritional composition. Results from proximate composition demonstrated that lipid content was profoundly (p<0.05) lower in Musa acuminata Red, calorie value was statistically (p<0.05) lower in Musa acuminataAAB (Omini white) compared to all other species analyzed. Amino acid analysis indicated that histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine were significantly (p<0.05) higher in the M. acuminataRed compared to other varieties in this study. Vitamin study showed that Musa acuminata Red had significant (p<0.05) higher contents of vitamins A, B3, C and E but significantly (p<0.05) lower in B1. Vitamin B1was significantly (p<0.05) higher in M. acuminata AAA (Saro), while M. acuminata AAB (Omini white) was significantly (p<0.05) lower in Vitamin A. Mineral analysis showed that Musa acuminata Red was statistical (p<0.05) higher in potassium, iron, magnesium, calcium in comparison to other varieties of Musa acuminatapulp analyzed. In conclusion, high nutrient composition of Musa acuminata Red may be more advantageous over other varieties for use as functional fooden_US
dc.identifier.affiliationsPetrochemical and Allied Department, National Research Institute for Chemical Technology, Zaria, Kaduna State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeriaen_US
dc.identifier.affiliationsDepartment of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeriaen_US
dc.identifier.affiliationsDepartment of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeriaen_US
dc.identifier.citationAina Olubukola Beatrice, Anjuwon Tayo Micheal, Shuaibu Mohammed Nasir, Owolabi Olumuyiwa Adeyemi, James Dorcas Bolanle. Comparative Study on Nutritional Composition of Six Musa acuminata Pulp Varieties Available in Zaria, Nigeria . International Journal of Biochemistry Research & Review. 2019 Nov; 28(2): 1-9en_US
dc.identifier.issn2231-086X
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/200746
dc.languageenen_US
dc.publisherScience Domain Internationalen_US
dc.relation.issuenumber2en_US
dc.relation.volume28en_US
dc.source.urihttps://doi.org/10.9734/IJBCRR/2019/v28i230139en_US
dc.subjectMusa acuminataen_US
dc.subjectnutritional and proximate compositionsen_US
dc.subjectamino acid analysisen_US
dc.subjectvitamin and mineral analysesen_US
dc.subjectfunctional food.en_US
dc.titleComparative Study on Nutritional Composition of Six Musa acuminata Pulp Varieties Available in Zaria, Nigeriaen_US
dc.typeJournal Articleen_US
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