Abstract

Maina HM *, Heidi ES and Shagal MH

Proximate qualities, vitamins B2, B9 and C as nutritional components; also phytates oxalates and tannins as non-essential components were determined in the edible pulp (mesocarp) and peel (pericarp) of banana fruits. The determinations were done to find out if these parameters varied according to fruit part (mesocarp and pericarp) and state of maturity (unripe and ripe) of the fruit. Moisture, ash, crude fibre and crude protein were higher in the unripe mesocarp while carbohydrate was higher in the ripe mesocarp. The pericarps presented a different distribution. Ash and crude fibre were higher in the unripe pericarp while moisture and carbohydrate were higher in the ripe pericarp. Lipid extract in both mesocarp (0.20% unripe and 0.21% ripe) and pericarp (0.12% unripe and 0.10% ripe) were negligible. The vitamins analysed were higher in the ripe mesocarp than in the unripe. Riboflavin was 2.10 mg/100 g in ripe and 1.40 mg/100 g in unripe; folic acid was 55.50 μg/100 g in ripe and 41.40 μg in unripe while ascorbic acid was 36.10 mg/100 g in ripe and 23.10 mg/100 g in unripe. These vitamin concentrations were found to be nutritionally significant. Tannins, oxalates and phytates were generally higher in the pericarps than the mesocarps but these concentrations were all found to be below stated lethal levels. Therefore, concentrations of nutritional and non-essential components analyzed varied according to fruit part (mesocarp and pericarp) and state of maturity (unripe and ripe).