Proximate Composition and Consumption Pattern of Plantain and Cooking-Banana
M. A. Odenigbo *
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria. & Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9, Canada.
V. U. Asumugha
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria
S. Ubbor
Department of Food Science and Home Economics, Michael Okpara University of Agriculture, Umudike, Nigeria
C. Nwauzor
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria.
A. C. Otuonye
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria.
B. I. Offia-Olua
Department of Food Science and Home Economics, Michael Okpara University of Agriculture, Umudike, Nigeria
I. L. Princewill-Ogbonna
Department of Food Science and Home Economics, Michael Okpara University of Agriculture, Umudike, Nigeria
O. C. Nzeagwu
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria.
H. N. Henry-Uneze
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria.
J. U. Anyika
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria.
P. Ukaegbu
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria.
A. S. Umeh
Department of Food Science and Home Economics, Michael Okpara University of Agriculture, Umudike, Nigeria
G. O. Anozie
Department of Food Science and Home Economics, Michael Okpara University of Agriculture, Umudike, Nigeria
*Author to whom correspondence should be addressed.
Abstract
Aims: To examine the proximate composition and consumption pattern of commonly available plantain and cooking-banana in Ikwuano local government area of Abia state, Nigeria.
Methodology: Identification of samples and data collection on consumption pattern were achieved through focused group discussion, market survey and self-administered questionnaire. Proximate nutrients were determined by standardized methods.
Results: The difference in proximate nutrients, except for ash content was not significantly different (P>0.05) between ripe and unripe samples. Cooking-banana showed higher protein (5.69-6.52 vs. 4.76-5.18%), lower carbohydrate (89.37-91.30 vs. 91.96-92.70%) and higher ash (2.56-3.44 vs. 2.03-2.34%) than plantain samples, respectively. Consumption pattern indicated higher frequency of unripe plantain intake which was linked to health benefits such as diabetes mellitus management.
Conclusion: This study buttresses the nutritional value of locally available plantain and cooking-banana varieties at both ripe and unripe stages. There is need for intensified nutrition education to improve the poor preference for cooking-bananas.
Keywords: Plantain, cooking-banana, unripe and ripe stages, food consumption, proximate composition