Agriculture Reference
In-Depth Information
Table 8.7.
Proximate fruit composition of banana and plantain in 100 g edible
portion (Wenkam, 1990). Differences in mineral content can be due to cultivar,
fertilization, water supply and environment.
Williams (AAA)
Brazilian (AAB)
Plantain (BB)
Water (g)
71.3
79.2
64.1
Energy (kJ)
418
301
523
Protein (g)
1.08
1.75
1.28
Lipid (g)
0.13
0.18
0.03
Carbohydrate (g)
26.56
18.03
33.39
Fibre (g)
0.11
0.25
0.43
Ash (g)
0.9
0.82
0.87
Minerals
Calcium (mg)
5
2
4
Iron (mg)
0.49
0.35
0.54
Magnesium (mg)
40
26
35
Phosphorus (mg)
18
13
21
Potassium (mg)
494
302
393
Sodium (mg)
1
1
3
Vitamins
Ascorbic acid (mg)
5.1
8
17.5
Thiamine (mg)
0.044
0.026
0.038
Ribo
fl
avin (mg)
0.045
0.041
0.064
Niacin (mg)
0.69
0.61
0.43
Vitamin A (IU)
88
82
31
required. The fruit does not cause digestive disturbance; it readily neutralizes
free acid in the stomach and does not give rise to uric acid. These special
diets are used for babies, the elderly and patients with stomach problems,
gout and arthritis.
Only a very minor proportion of the total world banana production is
processed. The procedures used include canning as slices, drying as slices or
fl akes, freezing of juice, extraction, frying and fermentation. Puree is canned
or frozen and used in baby foods, baking and drinks. Banana essence is a clear
colourless liquid used in desserts, juices and drinks. Dried ripe fruit can be
made into fl our. The lack of acidity makes processing dii cult, because of the
need for pasteurization. A year-round supply of fresh fruit makes preservation
less economic. A beer is brewed from plantains, also called beer bananas, and
consumed in Uganda and Tanzania.
Plantains can be eaten green or ripe. Green plantains can be peeled and
cooked or cooked and mashed and mixed with bacon or pork meat pieces or
boiled and mashed and made into balls that are eaten in soups. The green
