Cited by 502Food Nutrient Composition and Product DevelopmentFood composition and propertiesBanana Cultivation and Research

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Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels

Happi Emaga, Thomas, Andrianaivo, Rado Herinavalona, Wathelet, Bernard, Tchango, Jean Tchango, Paquot, Michel·2007·Food Chemistry

DOI 10.1016/j.foodchem.2006.09.006

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Abstract

A study of the chemical composition of six varieties of fruit peels of the banana and plantain: dessert banana (Musa AAA), plantain (Musa AAB) cooking banana (Musa ABB) and hybrid (Musa AAAB) at three stages of ripeness, was carried out in order to explore their potential applications. The varieties did not affect chemical constituents in a consistent manner. Peel of the six varieties was rich in total dietary fibre (TDF) (40-50%). The protein content in peel of the banana and plantain was 8-11%. Leucine, valine, phenylalanine and threonine were essential amino acids in significant quantities. Lysine was the limiting amino acid. The content of lipid varied from 2.2% to 10.9% and was rich in polyunsaturated fatty acids, particularly linoleic acid and α-linolenic acid. Potassium was the most significant mineral element. Peel of plantain was richer in starch than were the banana peels. Maturation of fruits involved increase in soluble sugar content and, at the same time, decrease in starch. The degradation of the starch under the action of the endogenous enzymes, may explain the increase in the soluble sugar content. Further investigations on the composition and the physiological functions (using animal-feeding experiments) of these dietary fibres must be considered.

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Authors: Happi Emaga, T., Andrianaivo, R. H., Wathelet, B., Tchango, J. T., & Paquot, M.
Affiliations: Gembloux Agro-Bio Tech (BE)
Centre Africain de Recherches sur Bananiers et Plantains (CM)
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2007-01
Volume: 103
Issue: 2
Pages: 590-600
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2006.09.006
OpenAlex: W2073621318
Cited by: 502
References: 42
Citations by year: 2026: 30 · 2025: 26 · 2024: 25 · 2023: 34 · 2022: 44 · 2021: 41 · 2020: 46 · 2019: 36 · 2018: 35 · 2017: 37 · 2016: 28 · 2015: 27 · 2014: 23 · 2013: 16 · 2012: 11
FWCI: 9.11
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
ORBi (University of Liège) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Plant Science › Banana Cultivation and Research
Keywords: banana peel, plantain peel, fruit ripening stages, banana cultivars, dietary fiber, protein content, essential amino acids, polyunsaturated fatty acids, potassium, starch degradation, soluble sugars, fruit composition

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Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels

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