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dc.contributor.authorDotto, Joachim
dc.date.accessioned2020-11-18T12:03:06Z
dc.date.available2020-11-18T12:03:06Z
dc.date.issued2019-11
dc.identifier.urihttps://doi.org/10.58694/20.500.12479/1018
dc.descriptionA Dissertation Submitted in Partial Fulfilment of the Requirements for the Master’s in Life Sciences of the Nelson Mandela African Institution of Science and Technologyen_US
dc.description.abstractThis 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.en_US
dc.language.isoenen_US
dc.publisherNM-AISTen_US
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectMchare cultivarsen_US
dc.subjectNutritional compositionen_US
dc.subjectPhysicochemical parametersen_US
dc.titleEvaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananasen_US
dc.typeThesisen_US


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Attribution-NonCommercial-ShareAlike 4.0 International
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