Evaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananas

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dc.contributor.author Dotto, Joachim
dc.date.accessioned 2020-11-18T12:03:06Z
dc.date.available 2020-11-18T12:03:06Z
dc.date.issued 2019-11
dc.identifier.uri https://dspace.nm-aist.ac.tz/handle/20.500.12479/1027
dc.description A Dissertation Submitted in Partial Fulfilment of the Requirements for the Master’s in Life Sciences of the Nelson Mandela African Institution of Science and Technology en_US
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher NM-AIST en_US
dc.rights Attribution-NonCommercial-ShareAlike 4.0 International *
dc.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/ *
dc.subject Mchare cultivars en_US
dc.subject Nutritional composition en_US
dc.subject Physicochemical parameters en_US
dc.title Evaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananas en_US
dc.type Thesis en_US

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