Comparative Study on Nutritional Composition of Six Musa acuminata Pulp Varieties Available in Zaria, Nigeria
Olubukola Beatrice Aina *
Petrochemical and Allied Department, National Research Institute for Chemical Technology, Zaria, Kaduna State, Nigeria and Department of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeria.
Tayo Micheal Anjuwon
Department of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeria.
Mohammed Nasir Shuaibu
Department of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeria.
Olumuyiwa Adeyemi Owolabi
Department of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeria.
Dorcas Bolanle James
Department of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Banana is one of the most widely distributed and consumed fruit in tropical and subtropical countries. In this study, six Musa acuminata varieties locally available in Zaria, Nigeria, were evaluated to determine their nutritional composition. Results from proximate composition demonstrated that lipid content was profoundly (p<0.05) lower in Musa acuminata Red, calorie value was statistically (p<0.05) lower in Musa acuminata AAB (Omini white) compared to all other species analyzed. Amino acid analysis indicated that histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine were significantly (p<0.05) higher in the M. acuminata Red compared to other varieties in this study. Vitamin study showed that Musa acuminata Red had significant (p<0.05) higher contents of vitamins A, B3, C and E but significantly (p<0.05) lower in B1. Vitamin B1 was significantly (p<0.05) higher in M. acuminata AAA (Saro), while M. acuminata AAB (Omini white) was significantly (p<0.05) lower in Vitamin A. Mineral analysis showed that Musa acuminata Red was statistical (p<0.05) higher in potassium, iron, magnesium, calcium in comparison to other varieties of Musa acuminata pulp analyzed. In conclusion, high nutrient composition of Musa acuminata Red may be more advantageous over other varieties for use as functional food.
Keywords: Musa acuminata, nutritional and proximate compositions, amino acid analysis, vitamin and mineral analyses, functional food