Ngoh et al
Greener Journal of Agricultural Sciences Vol. 4 (8), pp. 326-337, September 2014.
Manuscript Number: 072014308
Physicochemical and Mineral Composition of Dessert Banana Peduncle Juice during Conservation at Ambient Temperature
Ngoh Newilah Gérard*1,2, Kendine Vepowo Cédric2,
Womeni Hilaire Macaire2
1Post harvest Technology Laboratory, African Research Centre on Bananas and Plantains (CARBAP), Njombé, Cameroon, CARBAP, 832 Douala, Cameroon.
2Biochemistry Department, University of Dschang, 67 Dschang – Cameroon.
*Corresponding Author’s Email: gbngoh @gmail .com; Phone: 00 237 9968 52 20; Fax: 00 237 3342 57 86
Background Dessert banana plants produce important quantities of post harvest waste such as pseudo stems, leaf sheaths, peduncles, rachis …which are either abandoned on the farms or destroyed by incineration. This study aims at promoting peduncles used in agriculture and in food industry through their extracted juice. Methods: Peduncles of bananas (Grande naine cv.) were collected in Cameroon. Data concerning weight, length and circumference were collected on the peduncles before extraction of the juice which was analysed for its physicochemical properties and mineral contents through simple analytical methods. Results During storage at ambient temperature, some physicochemical parameters (pH, total soluble solids, dry matter content) of peduncle juice showed significant increases (p<0.05) meanwhile, a significant decrease (p<0.05) in total titratable acidity was observed. From harvest to day 28, pH, TSS and DMC increased (from 5.4 to 10, 1.8 to 6.5 g/l and 2.7 to 7.5, respectively) while TTA decreased from 20.9 to 7.5 mEq/l. Moreover, mineral analysis of the peduncle juice revealed high amounts of Nitrogen (9.6 to 17.5 mg/g), Calcium (84.67 to 116.36 mg/100g), Sodium (363.16 to 431.83 mg/100g) and Potassium (83.67 to 112.44 mg/100g) from harvest to the 28th day of conservation. During storage, there was a significant increase (p<0.05) in Nitrogen, Calcium and Sodium contents; Meanwhile, a significant reduction (p<0.05) in Iron content was observed. Phosphorus, Magnesium and Potassium contents did not vary significantly during this process. Conclusions: This study contributes considerably to the establishment of the table of composition of dessert banana peduncles, to a better understanding of mineral and physicochemical changes that occur during conservation at ambient temperature. Moreover, the increase in pH and mineral contents are interesting potentials making the peduncle juice suitable to be used either for soil quality improvement, or as manure/fertilizer supplement in the production of bananas or other crops.
Keywords: Peduncle juice, dessert banana, mineral contents, physicochemical properties.
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