COMPARATIVE PROXIMATE COMPOSITION AND TOTAL PHENOLIC CONTENTS OF FOUR Musa CULTIVARS AT UNRIPE AND RIPE STAGES
- Authors
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Oladele, Samouel O.
Federal University of Technology Akure, Nigeria
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- Keywords:
- banana flour, total phenolic content, Folin–Ciocalteu assay, ripening physiology, functional foods
- Abstract
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Bananas (Musa spp.) are a staple in the Nigerian diet and supply nutrients and recognised bioactives. Yet comparative information linking cultivar genetics, ripening stage and antioxidant retention is limited. This study quantified and compared proximate composition and total phenolic content (TPC) in four cultivars (M. sapientum, M. acuminata Colla, M. balbisiana and M. × paradisiaca) harvested at unripe and ripe stages. Moisture content, ash, protein, fat and fibre were determined by AOAC Official Methods, and carbohydrate was calculated by difference; TPC was assessed with the Folin–Ciocalteu assay. Triplicate data (n = 3) were analysed by one-way ANOVA with Duncan’s test (p < 0.05). Unripe samples contained 0.42–0.57 mg gallic-acid equivalents (GAE) 100 g?¹ fresh weight (FW), whereas ripe fruit ranged from 4.68 to 10.70 mg GAE 100 g?¹ FW. All cultivars were carbohydrate-rich (76–83 %) and very low in fat (< 1.5 %). Ripe M. balbisiana recorded the highest TPC, 2.3-fold above ripe M. acuminata (p < 0.05). Antioxidant retention depends on genotype and maturity, with B-genome cultivars preserving more phenolics upon ripening. The low-fat levels endorse their use in heart-healthy diets, while the high phenolic load of ripe fruit supports reported gastro-protective effects. Results guide processors in choosing cultivar and maturity for specific functional products—such as carbohydrate-rich, low-fat flours from unripe pulp and antioxidant-fortified ingredients from ripe M. balbisiana—and reduce post-harvest losses.
- Author Biography
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