title: Fruit physical characteristics, proximate, mineral and starch characterization of FHIA 19 and FHIA 20 plantain and FHIA 03 cooking banana hybrids.
abstract: Cooking banana and plantain (Musa spp. AAB and ABB groups), have over the years been affected by pest and diseases, resulting in various organizations developing disease resistant hybrids with superior agronomic potential. The characteristics of these improved varieties needs to be studied to ascertain their suitability for use in various food systems. This study aimed at evaluating the physical characteristics, proximate and minerals composition, and characterizing the starch of plantain and a cooking banana hybrid release by Fundación Hondureña de Investigación Agrícola (FHIA), and comparing them to a local landrace in Ghana. FHIA 19 and FHIA 20 plantain, Apentu pa (a local landrace) and FHIA 03 cooking banana hybrid were used for the study. Their physical characteristics, proximate and mineral composition were determined at the proximal, midsection and distal hand positions. Starch granules and cells were then examined under light microscope. Ranges obtained for protein content for FHIA 20, FHIA 03 and FHIA 19 were 3.01-3.40, 2.66-2.91 and 2.81-2.91 %. Potassium was found to be the most abundant mineral in all the cultivars. The highest mean value of 982.5-1013.76 mg/100 g was obtained for FHIA 19. There were significant differences (p < 0.05) in the proximate and mineral composition of the varieties, however no significant difference exited between the hand positions. The largest starch granule size was found in FHIA 19 hybrid. FHIA 03 was also composed predominantly of two types: longitudinal and rounded granules with each type grouped together. The new plantain hybrids compared very well with the local landrace hence making them suitable to be incorporated into local food systems.
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, P O Box LG 134, Legon-Accra, Ghana.
authors.forename: George Amponsah
authors.initials: GA
authors.lastname: Annor
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, P O Box LG 134, Legon-Accra, Ghana.
authors.forename: Prudence
authors.initials: P
authors.lastname: Asamoah-Bonti
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, P O Box LG 134, Legon-Accra, Ghana.
authors.forename: Esther
authors.initials: E
authors.lastname: Sakyi-Dawson
keywords: Cooking banana; Plantain; Proximate; Starch