The Evaluation Of Proximate And Functional Properties Of Some Cooking Banana Varieties (Cardaba, Bluggoe And Km5)

ABSTRACT

 In the experiment, flour from three varieties of cooking banana fruits at two stages of maturity (unriped and firmriped) were analysed. The sample products (flour) were analysed for functional properties and also proximate analysis. The result of functional properties revealed that oil absorption capacity ranged from 1.27 to 3.3.1 6g, while water absorption capacity ranged from 1.80 to 3.79g, swelling index ranged from 1.16 to 2.06 and wettability is between 4.85 to, 8.l6seec, packed hulk density ranged from 0.68 to 0. 77g, gellation capacity from 0.50 to 1.00%, foam capacity and stability ranged from 6.40 to 17.25% and finally emulsion capacity from 20.35 to 23.45%. In the proximate analysis, the result showed that carbohydrate content of the sample ranged between 77.01 to 80.10% implying that cooking banana contain high amount of carbohydrate which is source of energy.' Protein content ranged from 3.76 to 4.75%, fat content ranged between 0.67 to 0.84% and crude fibre was between 0.34 to 0.57%, the moisture content was from 9.76 to 11 .71%, ash content ranged from 4.73 to 6.26% and dry matter ranged between 88.29 and 90.24%.