Ngoh et al Greener Journal of Agricultural Sciences Vol. 4 (8), pp. 326-337, September 2014. ISSN: 2276-7770 Research Paper Manuscript Number: 072014308 DOI: http://dx.doi.org/10.15580/GJAS.2014.8.072014308 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 Abstract: 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. Reture to Content View [Full Article – PDF] [Full Article – HTML] [Full Article – EPUB] Reference: AOAC (1984). Official Methods of Analysis, 14th ed. Washington, DC, USA. Cordeiro N, Oliveira L, Evtuguin DV, Torres IC, Silvestre AJ, (2007). Chemical composition of different morphological parts from ‘Dwarf Cavendish’ banana plant and their potential as a non-wood renewable source of natural products. Industrial Crops and Products 26 (2): 163–172. FAO (2011). FAOSTAT. http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor consulted on August 1st 2013. Food and Agriculture Organization of the United Nations. IPGRI, INIBAP and CIRAD (1996). Descriptors for Banana (Musa spp.). 59p. Jayamurthy P, Aparna B, Gayathri G, Nisha P (2013). Evaluation of antioxidant potential of inflorescence and stalk of plantain (Musa sapientum). Journal of Food Biochemistry,37: 2 – 7. Josylin MA, (1970). Acidimetry In:Methods in food analysis (M. A. Josylin, ed.). Academic Press, New York. 401-559. Ngoh Newilah G, Tomekpe K, Fokou E, Etoa FX, (2009). Physicochemical changes during ripening of bananas grown in Cameroon. Fresh Produce 3 (1): 64-70. Ngoh NG, Tomekpe K, Fokou E, Etoa FX, (2011). Effect of ripening on physicochemical composition of plantain cultivars and Musa hybrids grown in Cameroon. Fresh Produce 5 (1): 61-68. Palmer JK (1971). The banana In: The Biochemistry of fruits and their products(Hulme AC, Ed). Academic Press, London, 65-105. Philippine Information Agency (2012). Banana peduncle explored anew. http://news.pia.gov.ph/index.php?article=1781389256224. Consulted on 16thJuly 2014. Wall MM (2006). Ascorbic acid, vitamin A and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. Journal of Food Composition and Analysis, 19: 434-445.