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

The DOI matches its Crossref record; 42 of the 42 references it cites were found in a registry or an index.

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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Crossref · 10.1016/j.foodchem.2006.09.006

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Citations

Cites

Research works printed but not linked: 6

  1. Bakry, F., Carrel, F., Caruana, M. L., Cote, F. X., Jenny, C., Tezenas, D. H. (1997). Les bananiers. Amélioration des plantes tropicales (pp. 109–139), CIRAD-ORSTOM.
  2. FAO (Food and Agriculture Organization of the United Nations). (1999). Statistic Series 52. Yearbook Production (Vol. 117, pp. 254). Agriculture, Rome, Italy.
  3. Jean-Blain, C. (2002). Introduction à la nutrition des animaux domestiques, Edition Médicales Internationales (Cachan) et Technique and Documentation (Paris). p. 424.
  4. Prosky, 1992, Determination of insoluble and soluble fiber in food and foodproducts: Collaborative study, Journal of The Association of Official Analytical Chemists, 75, 360
  5. Robinso, J. C. (1996). Distribution and importance; taxonomic classification, cultivars and breeding. In: J. C. Robinson (Ed.), Banana and plantains (p. 1–33). Wallingford: CAB International.
  6. Schneeman, 1987, Soluble and insoluble fiber-different physiological response, Food Technology, 2, 81

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Metadata

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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