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1.
In Vitro Digestibility of Banana Starch Cookies   总被引：2，自引：0，他引：2  
Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch. The high ash amount in banana starch could be due to the potassium content present in this fruit. Proximal analysis was similar between products prepared with banana starch and those based on corn starch. The available starch content of the banana starch preparation was 60% (dmb). The cookies had lower available starch than the starches while banana starch had lower susceptibility to the in vitro -amylolysis reaction. Banana starch and its products had higher resistant starch levels than those made with corn starch.  相似文献   

2.
Mango (Mangifera indica) is a fruit that grows in tropical regions. The aim of this work was to isolate the starch from two varieties of mango highly consumed in Mexico (criollo and manila), and to evaluate its chemical composition, along with some morphological, physicochemical and functional properties. Mango starch had an amylose content of about 13%, the fat content of criollo variety starch (0.1–0.12%), was similar to that of commercial corn starch used as control (0.2%); both mango starches had higher ash amount (0.2–0.4%) than corn starch. Mango starches presented a smaller granule size (10 m) than corn starch (15 m), along with an A-type X-ray diffraction pattern with slight tendency to a C-type. All values of water retention capacity (WRC) increased with the temperature. When the temperature increased, solubility and swelling values increased and in general, mango starches had higher values than corn starch. Both mango starches had gelatinization temperatures lower than the control, butcriollo variety starch presented higher enthalpy values thanmanila variety and corn starches. Overall, it was concluded that due to its morphological, physicochemical and functional properties, mango starches could be a feasible starch source with adequate properties, suitable for using in the food industry.  相似文献   

3.
Traditional AOAC colorimetric procedures for carotenoid analysis are known to lack specificity and accuracy. Newer HPLC methods provide the investigator with a more precise tool for carotenoid quantification in foods and tissues. In the present studies, reverse phase HPLC was utilized to evaluate the - and -carotene content in raw and cooked leaves of lettuce, spinach and winged bean as well as in the carrot root. The vegetables were boiled or steamed and the true retention of - and -carotene in the cooked products was determined. Boiling for 30 minutes resulted in a 53 and 40% loss of -carotene from lettuce and carrots, respectively. Full retention or even an increase in -carotene content in boiled winged bean leaves and spinach was noted. Steaming resulted in very good retention of - and - carotene in all vegetables (83–139% retention). Thus, although cooking procedures (especially boiling) may result in oxidative loss of carotenoids in some vegetables, heat treatment increases the chemical extractability of - and -carotene in others. The presence of carotenoproteins in some vegetables may effect the heat stability of extractability of - and - carotene.  相似文献   

4.
The effects of germination, extraction (double extraction with 70% ethanol and water at isoelectric point) and -amylase treatments of chick pea seed flours on crude protein, total carbohydrate, protein efficiency ratio (PER), biological value (BV), true digestibility (TD), net protein utilization (NPU), essential amino acid composition, in-vitro protein digestibility (IVPD) and actual amino acid indices (essential amino acid index or amino acid score) were evaluated. Crude protein content was increased (8–149%), while total carbohydrate was decreased (11–62%) by germination, extraction and -amylase treatments. Alpha-amylase treatment was more efficient in reducing total carbohydrate and increasing the protein content than that of extraction treatment. The protein quality of chick pea flours as measured by PER, BV, TD, NPU, IVPD and corrected amino acid indices (actual amino acid indices×IVPD) was significantly improved by these treatments. The protein quality of germinated--amylase treatment was comparble with casein, while germinated--amylase treaded seeds appeared nutritionally superior to casein. The results indicate that the germinated--amylase and germinated--amylase-extracted treatments could be used successfully as a source of concentrated high quality protein for baby food production. The corrected amino acid indices gave better prediction of PER, BV, TD and NPU (r=93 to 97) than actual amino acid indices (r=45 to 71). PER was highly correlated with corrected amino acid score (r=0.93). The PER could be predicted from the following simple regression equation: PER=–1.827+0.0561×corrected amino acid score.  相似文献   

5.
Tofu samples consisting of Fresh Tofu, Herb Tofu, Tofu Paste, Fried Tofu, Tofu Burger, Smoked Tofu and different types of herbs used for making Herb Tofu were analysed for their microbiological load. Tempeh samples consisted of cook water, inoculated beans and fresh tempeh. Fresh Tofu and Herb Tofu had high bacterial counts (105 cfu/g). Tofu Burger and Smoked Tofu had counts around 104 cfu/g. Tofu Paste and Fried Tofu had low counts (<102 cfu/g). Cutting board, knife and frequent hand contact with product were the major sources of contamination for tofu. Herbs used for making Herb Tofu were highly contaminated (>105 cfu/g). Cook water and cooked beans for tempeh production had lower counts (104 cfu/g). Initial count of fresh tempeh was high (about 108 cfu/g). Most products had counts of >106 cfu/g after 7 days of cold storage. The microbiological quality of the product may improve if producers avoid unnecessary contamination during processing.  相似文献   

6.
The identity and quantity of and effect ofprocessing on raffinose oligosaccharides in raw,mature seeds of lima beans (Phaseolus lunatus),pigeon peas (Cajanus cajan), African yam beans(Sphenostylis sternocarpa) and jackbeans (Canavalia ensiformis) were investigated. Sucrose,raffinose, stachyose and verbascose were identified byHPLC in all the legume seeds. The total-galactoside contents of the seeds in decreasing order were African yam beans3.84 mg/100 mg; white lima beans 3.62 mg/100 mg; creampigeon peas 3.51 mg/100 mg; red lima beans3.37 mg/100 mg; jackbeans 2.83 mg/100 mg and brownpigeon peas 2.34 mg/100 mg. The predominantoligosaccharide was verbascose in pigeon peas andstachyose in the other three legumes. Cooking unsoakedseeds brought about a greater reduction in the total-galactoside content than soaking for ninehours. The removal of oligosaccharides was higher inlegumes cooked in alkaline solution than in water.Germination quantitatively reduced raffinose,stachyose and verbascose while sucrose was increasedin all seeds except red lima beans and jackbeans.  相似文献   

7.
Dried green leafy vegetables constitute a major dietary source of provitamin A carotenoids for people living in semi-arid areas of Tanzania. In the present study, eight vegetable varieties commonly consumed in these areas were either traditionally sun-dried or solar-dried, and the amount of provitamin A carotenoids were determined by HPLC. In the fresh blanched leaves, the contents of -carotene, -carotene, 9-cis--carotene and 13-cis--carotene were in the range of 526–917, 12–39, 80–136 and 16–40 g/g dry matter/basis; dmb, respectively. The average amounts of all-trans--carotene in the leaves after blanching, solar drying and open sun-drying were 662, 502 and 353 g/g dmb, respectively, all significantly different from each other (p <0.001). The average amounts of all-trans--carotene were 21, 15 and 8 g/g dmb (p <0.05) and of 9-cis--carotene 101, 82 and 63 g/g dmb (p <0.05) in the blanched, solar-dried and open sun-dried samples, respectively. Estimation of the amount of retinol equivalents provided by the dried vegetables for preparation of an edible portion of 100 g relish showed that solar-dried vegetables contributed more (between 120–275%) than the recommended level of vitamin A, and on average 43% more retinol equivalents than relishes of open sun-dried vegetables.Thus, it is concluded that the amount of provitamin A-carotenes in traditionally treated vegetables were highly reduced by open sun-drying while solar drying resulted in significantly more retention of the carotenes. All-trans--carotene and 9-cis--carotene were similarly affected as all-trans--carotene by the two drying methods. Consumption of a 100 g portion of solar-dried vegetable relish could provide the recommended daily intake of vitamin A.  相似文献   

8.
Five plant-based weaning foods (WF) (Dietrend, Jot-M, Soy, Ang and Vic-T) locallyprepared in Jos, Nigeria were analyzed by gas-liquid chromatography,reverse-phase high performance liquid chromatography, and atomicemission spectrometry with inductively coupled plasma to determine theirfatty acid (FA), amino acid, and trace mineral contents, respectively.Results of these direct analyses were compared to expected values derivedfrom food composition tables prepared by the United States Department of Agriculture (USDA). Additionally, results were compared against recommendednutrient values, using breast milk as the standard for FA content andrecommended dietary allowances (RDA) for amino acid and mineral contents.The overall nutritional value of the five WF varied considerably and thequantities of particular nutrients determined by direct analysis differedmarkedly from those estimated using USDA food tables. Comparison of WFfatty acid composition relative to the RDA recommendations and a humanmilk standard revealed a much higher proportion of both linoleic (35–55wt%) and -linolenic acids (1%–7 wt%) relative to human milklipids (11%–12% and 0.8%–0.9% wt, respectively); however, the WFwere devoid of arachidonic acid and docosahexaenoic acid. Soy containedthe highest amounts of linoleic acid (59.7 mg/g) and -linolenicacid (7.46 mg/g) compared to the other four WF (10.2–41.0 and 0.35–3.18 mg/g, respectively). The linoleic acid/-linolenic acid ratio was within the recommended range (5:1 to 10:1) in only Jot-M (10:1)and Soy (8:1). Dietrend, Vic-T and Ang, containedlinoleic/-linolenic ratios of 12:1, 29:1, and 82:1, respectively.The Soy weaning food would provide the most protein (24.3 g/day), basedon an estimated daily intake of 65 g of weaning food by a normalsix-month-old infant, compared to Jot-M (11.9 g/day), Dietrend (11.7g/day), Ang (8.07 g/day) and Vic-T (7.26 g/day). The protein RDA forchildren up to 1 year of age is 13–14 g/day. Comparison of the mineralcontents of the WF to the RDAs for various minerals indicated that all fivewould provide suboptimal amounts of calcium (16 to 250 mg/day) andzinc (1.42 to 3.56 mg/day) compared to respective RDAs of400 mg/day and 5 mg/day.These data show that the Soy weaning food is an excellent source of linoleicacid and -linolenic acid, as well as being a good source of highquality protein. Jot-M and Dietrend provide useful amounts of the essentialFA; however, it is advisable to reevaluate the composition of Ang andVic-T to find ways to improve the linoleic/-linolenic ratio of eachand increase their total protein content. These results document theshortcomings of using published food composition tables based on foods inAmerica when devising weaning foods based on ingredients in another partof the world.  相似文献   

9.
Five varieties of minor millets were studied for their amylose, soluble amylose, amylopectin, soluble amylopectin, reducing sugar, total sugar and starch contents. Pure starch was isolated from each variety and the enzymic degradation of starch by porcine pancreatic -amylase were examined with and without gelatinisation. Gelatinised sample ofEchinochloa frumentacea (var. K2) showed minimal hydrolysis and gelatinised sample ofPanicum miliaceum (var. CO3) showed maximum hydrolysis of starch by porcine pancreatic -amylase. Gelatinised starch was highly susceptible to enzymic digestion when compared to ungelatinised starch. The extent of starch degradation varied from 71 to 85 percent in gelatinised samples and starch degradation in ungelatinised sample varied from 10 to 18 percent.  相似文献   

10.
Four new high-lysine barley mutants, the variety Lysimax, with the high-lysine genelys3a and the mutants mother variety Sultan were grown in a field trial in 1993 at Risø, Denmark. Mutants 609, 1242, 1385 and 1405 yielded in the range of 89 to 98 percent and cv Lysimax yielded 102 percent of cv Sultan (100 percent). One-thousand kernel weights for the mutants were in the range of 87 to 97 percent and cv Lysimax 83 percent of cv Sultan (100 percent). Protein contents of the mutants were slightly higher, in the range of 13.2 to 13.6 percent, than of cv Sultan (13.1 percent) and Lysimax which had a protein content of 12.6 percent. Fat content was higher in Lysimax and in the mutants except for mutant 1385 than in cv Sultan while dietary fibre contents of the barleys were similar. The levels of -glucans and starch were usually lower in Lysimax and in the mutants. The highest lysine levels: 4.6, 4.0 and 3.7 g/16 g N occurred in cv Lysimax and mutants 609 and 1405 compared to 3.3, 3.3 and 3.2 for cv Sultan and mutants 1242 and 1385, respectively. Mutants 609 and 1405 and cv Lysimax also had higher levels of threonine, histidine and valine. The increased lysine contents resulted in large, at most 20 percent, increases in biological value; 88.8, 81.7 and 78.3 percent for cv Lysimax and mutants 609 and 1405 compared to 74.2 percent for cv Sultan. True protein digestibilities and energy digestibilities were slightly lower in Lysimax than in Sultan, 5.3 and 4.3 percentage units, respectively. It is concluded that the development of high-lysine barley varieties is very beneficial for meeting the requirements of indispensable amino acids for humans and monogastric animals. In addition, nitrogen excretion into the environment is drastically reduced due to the higher biological values of the mutants.  相似文献   

11.
We investigated certain properties of starch in raw and in heat-treated samples of quinoa, properties that are of importance to the nutritional quality of an infant food currently being developed. Scanning electron microscopy of the starch in raw seeds showed polygonal granules (0.6 to 2.0 µm diameter) to be present both singly and as spherical aggregates. Thermograms (DSC) of the flours showed one transition phase for gelatinisation of the starch and another for the amylose-lipid complex. The gelatinisation temperature of the starch was 67°C. Cooked samples manifested the highest degree of gelatinisation (97%), followed by the drum-dried (96%) and autoclaved (27%) samples. Separation of the starch on a SEPHAROSE CL-2B column showed the quinoa starch to be affected by the heat treatment, manifesting changes in the degree and extent of degradation. The amylograph viscosity of the quinoa flour showed no distinct peak for pasting, but the viscosity remained constant after gelatinisation. Cooking and autoclaving modified the viscosity of the paste. The drum-dried sample manifested a higher initial viscosity at 25°C. Thein vitro digestibility of raw quinoa starch determined by incubation for 60 min with -amylase was 22%, while that of autoclaved, cooked and drum-dried samples was 32%, 45% and 73%, respectively. Saponins did not affect the digestibility of the starch, though they tended to increase the amylograph viscosity. The total dietary fibre content in the cooked sample (11.0%) was significantly lower than that in the autoclaved (13.2%), drum-dried (13.3%) or raw samples (13.3%), while the insoluble dietary fibre fraction in the samples did not change with heat treatment. However, as compared with that of raw quinoa, the soluble dietary fibre fraction was reduced significantly both by cooking (0.9%) and by autoclaving (1.0%).  相似文献   

12.
Grain amaranth (Amaranthus hypochondriacus), Yercaud local variety, was soaked overnight and germinated for 192 h taking the soaked grains as the zero time (0 h) sample. The changes in the activities of - and -amylases, starch, sugar, protein and lysine contents during germination are reported. Activity of -amylase was high in the 0 h soaked grains, while -amylase activity was high in 72 h germinated grains. The joint action of the amylases resulted in a decrease of starch content from 0 to 192 h in germinated grains and an increase in total sugars during the initial period of germination.Protein nitrogen was found to decrease from 48 h to 192 h accompanied by an increase in free amino acid and non-protein nitrogen contents. Total lysine content was found to be increased by 31% in 24 h germinated grain amaranth. Protein fractionation of raw, soaked and 24 h germinated grain amaranth showed that the distribution of different types of proteins varied during germination of the grains. An increase of water soluble protein content was noticed in 24 h germinated grains.  相似文献   

13.
Ndaleyi, a fermented, sun dried agglomerated powder produced from pearl millet or sorghum is one of the most popular foods consumed in Nigeria, mostly by the Kanuri people of Borno State. Its traditional production is described. The mean yields ofndaleyi (mainly starch),chir (millet gluten) and bran (overtail orbina) were 30.6, 22.5 and 21.5%, recpectively. A mean yield loss of 20% was observed. Chemical analysis revealed thatchir and bran have higher protein, fat and ash contents thanndaleyi. The titratable acidities (as percent lactic acid) ofndaleyi andchir were 0.9 and 0.3, while their pH values were 3.3 and 3.5, respectively.  相似文献   

14.
Germinated bambara groundnut was dried by three methods – oven-drying at 50 °C, in a solar drier at 38–42 °C, and sun drying at 28 ± 2 °C. The samples were milled into flour, and made into okpa, a steamed gel. Flour yield increased only in oven-dried malts. The quality of the okpa based on appearance and taste decreased with malting time; solar drying resulted in the poorest product because of its dark color.  相似文献   

15.
Superficial scald is a physiological disorder of stored apples. A review is given of the symptoms of the disease, the many factors which influence its severity and of the evidence for a volatile causative agent.-Farnesene, an unusual terpene hydrocarbon present in apple wax, may be involved in scald. It is found to be produced in increasing quantities at the time of the climacteric.When farnesene was applied to apples before storage, the analysis indicated that rapid oxidation had occurred. The incidence of scald was unaffected.
Zusammenfassung Die Hautbräune ist eine physiologische Störung bei gelagerten Äpfeln. Eine Übersicht wird gegeben über die Symptome der Krankheit, über die vielen Faktoren, die ihren Schweregrad beeinflussen sowie über die offensichtliche Gegenwart eines dafür verantwortlichen, flüchtigen Agens.-Farnesen, ein üblicherweise im Apfelwachs nicht vorkommender Terpen-Kohlenwasserstoff, kann an der Entstehung der Hautbräune beteiligt sein. Es wurde gefunden, dass es in steigenden Mengen zur Zeit der Nachreife entsteht.Wurde Farnesen Äpflen vor der Lagerung appliziert, ergaben die Analysen, dass eine schnelle Oxidation eingetreten war. Die Entstehung der Hautbräune wurde nicht beeinflusst.
Resume Le scald superficiel (échaudure) consiste en un désordre physiologique apparaissant chez les pommes en conservation. On présente une étude des symptômes de la maladie, des facteurs qui peuvent influencer sa gravité, ainsi que d'un agent volatile responsable de son apparition.L'-farnésène, un hydrocarbure terpénique rare, présent dans la cire de la pomme, peut être impliqué dans le scald. On a trouvé que cet hydrocarbure est produit en quantités croissantes au moment du climactérique. Lorsque du farnésène est appliqué à des pommes avant leur conservation, l'analyse indique une oxydation rapide. L'apparition du scald n'est pas affectée dans ce cas.
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16.
Nitrogen compounds constitute the greatest proportion of the dry weight of mushrooms. These nitrogen compounds are partly protein and partly non-protein. A modified Heneberg-Stohman's method was used to separate non-protein from protein nitrogen, as well as to determine raw fiber content in mushrooms, since the methods used previously for this purpose are time-consuming and complicated. Elemental analysis of crude fiber was performed to confirm the uniformity of isolated products. The content of total crude fiber (fungin) and the proportion of chitin and cellulose in it were determined. The chitin content of 15 species of field grown edible mushrooms was in the range of 1.87–6.93% of total dry mass and 34.51–67.72% of isolated fungin.  相似文献   

17.
Zusammenfassung Mit der Faktorenanlyse nach der Hauptachsenmethode und der aufbauenden multiplen Regressionsanalyse, unter Einbeziehung von 56 Einflußgrößen, konnte gezeigt werden, daß die Blaufleckigkeit von Kartoffelknollen im wesentlichen vom Gehalt an Trockensubstanz, -Aminobuttersäure, Lysin, Isochlorogensäure und den Mineralstoffen Ca und K abhängt. Eine kausale Erklärung des gesamten Komplexes Blaufleckigkeit ist allerdings zum gegenwärtigen Zeitpunkt noch nicht möglich.
Relationships between black spot of potatoes and several constituents of the tuber. With a factorial analysis and a multiple regression analysis could be shown that from 56 investigated constituents of the potato tuber only the dry matter content, aminobutyric acid, lysine, isochlorogenic acid, and potassium and calcium content influence the appearance of black spots.A causal explanation of the black spot phenomenon at present is not possible. Further investigations are necessary.
Résumé Relations entre la tâche noire des pommes de terre et divers constituants du tubercule.L'analyse factorielle, l'analyse de la régression multiple ont pu démontrer que sur 56 constituants déterminés dans le tubercule de pomme de terre seuls l'acide aminobutyrique, la lysine, l'acide isochlorogénique, le taux de potassium et de calcium agissent sur la formation de la tâche noire.Une explication causale du phénomène tâche noire n'est pas encore possible pour l'instant. De nouvelles recherches sont nécessaires.
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18.
A number of factors in the isolation of good quality mitochondria from tomato fruit wall tissue have been critically examined. Particles from tomatoes at a number of stages during maturation and senescence were isolated and their ability to oxidise succinate, malate and -ketoglutarate tested. In general, oxidation rates of the mitochondria and their respiratory control and ADP to oxygen uptake ratios reached a maximum with incipient ripeness and then declined with the onset of senescence. Thiamine pyrophosphate increased the oxidation rate of malate and -ketoglutarate at all stages and appeared to prevent instances of inhibition probably due to the accumulation of oxaloacetate. Particles from the green side of blotchy fruit had characteristics similar to those from normal fruit at the mature green stage, while the red side yielded particles that were similar to those from evenly coloured overripe fruit. Fruit having the dominant allele Never ripe, which causes extreme slowness in ripening, appeared to have mitochondria comparable in behaviour with those isolated from fruit undergoing normal maturation and senescense.
Zusammenfassung Eine Reihe von Faktoren, eine gute Qualität von Mitochondrien aus Fruchtschalengeweben von Tomaten zu isolieren, wurde kritisch untersucht. Teilchen von Tomaten einer Reihe von Reife- und Altersstadien wurden isoliert und ihre Fähigkeit geprüft, Succinat, Malat und -Ketoglutarat zu oxidieren.Im allgemeinen erreichen die Oxidationsraten der Mitochondrien und ihre Steuerung der Atmung sowie die ADP/O-Aufnahme-Verhältnisse ein Maximum mit beginnender Reife und nehmen ab mit einsetzendem Alter. Thiaminpyrophosphat erhöht die Oxidationsrate von Malat und -Ketoglutarat in allen Stadien und scheint Fälle von Hemmung zu verhindern, die wahrscheinlich auf eine Anhäufung von Oxalacetat zurückzuführen sind. Teilchen der grünen Seite fleckiger Früchte wiesen Charakteristika auf, die denen normaler Früchte im grünen Reifestadium entsprachen, während die rote Seite Teilchen ergab, die ähnlich denen normaler überreifer Früchte waren. Früchte mit dem dominanten Allel Never ripe, das ein extrem langsames Reifen hervorruft, scheinen Mitochondrien zu besitzen, die in ihren Eigenschaften denen vergleichbar sind, die aus Früchten normaler Reife und von normalen Alter isoliert wurden.
Resume Un certain nombre de facteurs intervenant dans l'isolement de mitochondries de bonne qualité à partir des tissus de la paroi du fruit de la tomate ont été examinés. Des particules extraites de tomates à différents stades de maturation et de sénescence ont été isolées et leur capacité d'oxyder le succinate, le malate et l'-cétoglutarate a été testée.En général, les vitesses d'oxydation des mitochondries, leur contrôle respiratoire et leur rapport ADP/O fixé atteignent une valeur maximum avec la maturité et puis décroissent avec l'instauration de la sénescence. L'addition de pyrophosphate de thiamine augmente la vitesse d'oxydation du malate et de l'-cétoglutarate à tous les stades et semble empêcher des inhibitions probablement dues à l'accumulation d'oxaloacétate. Des particules isolées de parties vertes de fruits blotchy présentent des caractéristiques similaires à celles extraites à partir de fruits normaux au stade de maturité verte, tandis que le côté rouge fournit des particules semblables à celles provenant des fruits trop mûrs uniformément colorés.Les fruits possédant l'allèle Never Ripe dominant, qui provoque une extrême lenteur dans la maturation, semblent présenter des mitochondries dont le comportement est comparable à celui des mitochondries isolées à partir de fruits subissant une maturation et une sénescence normales.
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19.
Octopus -amylase has been purified to homogeneity by single-step affinity chromatography on Sepharose-bound wheat albumin inhibitors. Two electrophoretically distinguishable isoamylases are obtained, both consisting of a single polypeptide chain with molecular weight 45,000. Octopus -amylase is more effectively inhibited by a monomeric than by a dimeric protein inhibitor from wheat. The inhibition is dependent on pH, temperature, and time of preincubation. Properties are compared with those of other animal -amylases.  相似文献   

20.
Banana flour prepared from two cooking banana varieties, namely Alukehel and Monthan, were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for Alukehel and 25.5% for Monthan. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1–1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.  相似文献   

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