Browsing by Author "Dotto, Joachim"

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Evaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananas
(NM-AIST, 2019-11) Dotto, Joachim
This study investigated the proximate composition, selected minerals potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) and some physicochemical properties of fifteen Mchare cooking bananas mainly consumed in northern Tanzania. Analyses were conducted using the standard methods to ascertain their potential in food-based strategies in order to improve nutritionsensitive agriculture, address hidden-hunger. Data were subjected to analysis of variance and means were compared. There were significant differences in all parameters assessed. Results further indicated that the moisture content ranged from 65.53 to 74.44 g/100 g; ash 0.66 to 1.45 g/100 g; fat 0.1 to 0.6 g/100 g; fibre 0.9 to 2.8 g/100 g; carbohydrate 21.6 to 30 g/100 g. Mineral content ranged from 306 to 469 mg/100 g; 2.6 to 6 mg/100 g; 0.4 to 0.8 mg/100 g and 0.1 to 0.2 mg/100 g for K, Ca, Fe and Zn, indicating potential nutritional significance. The total titratable acidity (TTA) ranged from 1.5 to 2.3%, total soluble solids (TSS) 1.0 to 2.0 °Brix while pH ranged from 5.4 to 6.0 suggesting a substantial contribution to the sensory attributes of bananas, which is an important sensory attribute to consumers. Cooking bananas could, therefore, play a key role in contributing to alleviating hidden-hunger and food insecurity through developing new food recipes.
Nutrient composition and selected physicochemical properties of fifteen Mchare cooking bananas: A study conducted in northern Tanzania
(Elsevier, 2019-11) Dotto, Joachim; Matemu, Athanasia; Ndakidemi, Patrick
This study investigated the proximate composition, selected minerals potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) and some quality attributes of fifteen Mchare cooking bananas mainly consumed in northern Tanzania. Analyses were conducted using the standard methods to ascertain bananas’ potential in food-based strategies in order to improve nutrition-sensitive agriculture and address hidden-hunger. Data were subjected to analysis of variance and means were compared. There were significant differences in all parameters assessed. Results further indicated that the moisture content ranged from 66 to 74 g/100 g; ash 0.66 to 1.50 g/100 g; fat 0.10 to 0.60 g/100 g; fiber 1.0 to 3.0 g/100 g; carbohydrate 22 to 30 g/100 g. Mineral content ranged from 306 to 469 mg/100 g; 3.0 to 6.0 mg/100 g; 0.4 to 1.0 mg/100 g and 0.10 to 0.20 mg/100 g for K, Ca, Fe and Zn respectively, indicating potential nutritional significance. The total titratable acidity (TTA) ranged from 1.5 to 2.3%, total soluble solids (TSS) 1.0 to 2.0 ° Brix while pH ranged from 5.4 to 6.0 suggesting a substantial contribution to the sensory attributes of bananas, which is an important sensory attribute for consumers. Cooking bananas could, therefore, play a key role in contributing to alleviating hidden-hunger and food insecurity through developing new food recipes.
Potential of cooking bananas in addressing food security in East Africa
(International Journal of Biosciences, 2018-10-30) Dotto, Joachim; Matemu, Athanasia; Ndakidemi, Patrick
Banana is a very popular fruit in the world market and serves as an ideal and low-cost staple food in East Africa whose residents rely mostly on bananas as a source of food. Banana is practically non-seasonal crop that reliably grown by local farmers primarily for food. It has been categorised as the dessert bananas and the cooking bananas. Cooking banana is one of the most important staple food and cash crops in East Africa. It plays a central role in food security; it serves as a source of carbohydrate, minerals and vitamins all yearround. The banana crop provides a household annual income of about $ 1,500; this is the highest smallholder income-generating crop in the region. Currently, several indigenous and improved cultivars exist in East Africa. However, only a few popular cultivars are produced for commercial purposes. It is, therefore, important know the nutritional value, physicochemical quality parameters and sensory attributes of different cultivars from the literature review and seek to know how such information can help researchers in improving the challenging cultivars. There are wide-ranging variations reported in different banana cultivars for nutrients, minerals and other quality properties. In the present review, an overview of popular banana cultivars; nutritional value and health benefits; sensory and physicochemical properties and the role of breeding in improving quality of cooking bananas are thoroughly discussed.