Study on nutrient contents in some Musa (ABB group)
1989
Wilielux Rat-a-pa | Vipa Surojanamatakul | Plernchai Tangkanakul (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Some of Musa (ABB group) was conducted to study nutritional value both raw and ripe fruits. There are three varities of Klue numwa (white, yellow and red center pulp) and one varity of Klue hakmuk, all are collected from Pakchong Animal and Research Center, Nakorn Rajasima province. In advanced stage of ripeness Klue numwa and Klue hakmuk gained more moisture content whereas protein, oil, fiber and ash content showed small change. Starch content decreased as the banana ripened while the amount of sugar increased. The greatest amount of starch content was noticed at 75% of ripening stage. Mineral content as calcium and phosphorus were also investigated, calcium content increased while phosphorus content decreased when proceed the ripeness. Vitamin C content of Klue numwa is different from Klue hakmuk. In the ripening stage, vitamin C content of Klue numwa was slightly increased and tended to decrease as the fruits riped completely. While vitamin C content of Klue hakmuk was increased as the banana ripening, the raw fruits of Klue numwa and hakmuk contained more vitamin A than the ripe fruits. During ripening stage starch is changed into sugar.
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Эту запись предоставил Kasetsart University