Format: MS WORD | Chapter: 1-5 | Pages: 65-80
NUTRITIONAL ANALYSIS OF BANANA MUSA SPP
ABSTRACT
Nutritional analysis was carried out on Musa spp. The result of the proximate analysis showed the following moisture (24.50%), ash (9.64%). Crude protein (7.16%), crude fat (2.26%), crude fibre (14.76%) and carbohydrate (41.68%), Vitamin c (10.98%) and qualitative analysis of phytochemial content which showed that alkaloids is the highest, followed by tannin and others are trace. The mineral content in the pulp are: Zinc (333mg/kg), calcium (176mg/kg), magnesium (81.60mg/kg), copper (25.00mg/kg), potassium (16.2mg/kg), Iron (5.4mg/kg), sodium (3.08mg/kg) and phosphorous (0.26mglga). these results shows that banana is a good source of food for normal body function.
CHAPTER ONE
1.0INTRODUCTION
Banana is the common name for moncorapic flowering plants of the genus Musa, for the species Ensete Ventricoum, and for the fruit they produce. Bananas do not grown on trees the banana plant in classified as an arbores cent (tree-like) perennial herb and the banana itself is actually considered a berry. The correct name for bunch of banana is a hand of banana a single banana is a finger. one banana contains 467mg of potassium providing powerful protection to the cardiovascular system. Regular consumption of the potassium packed fruit helps gauds against high blood pressure, atherosclerosis and stroke. Although banana do not contain high amounts of calcium they do supply the body with an abundance of fructooligosucchairde a probiotic substance (one which encourages probioties, the friendly bacteria in the digestive system). As fructooligosaccharides a probiotic substance (one which encourages probiotics, the friendly bacteria in the digestive system).As fructooligosaccharides ferment in the digestive trace, they enhance the body’s ability to abort calcium.
Banana fruit is one of the high calorie tropical fruits . 100g of fruit provides 90 calories. Besides, it contains goods amounts of health benefiting anti-oxidants, minerals and vitamins. Banana pulp is composed of soft, easily digestible flesh with simple sugars like fructose and sucrose that when eaten replenishes energy and banana are being used by athletes to get intend energy and as supplement food in the treatment plan for underweight children. The fruit contains a good amount of soluble dietary fiber (7% of DRA per 100g) that helps normal bowel movements: there by reducing constipation problems.
It contains health promoting flavonoid poly-phenolic antioxidants such as lutein, in small amounts. These compound help act as protective scavengers against oxygen-drived free radicals and reactive oxygen species (Ros) that play a role in aging and various disease processes.
It is also a very good source of vitamin- B6 (phridoxine) provides about 28% of daily-recommended allowance. Phridoxine is an important B-complex vitamin that has a beneficial role for the treatment of neuritis and anemia. Banana is also a source of vitamin .C. (about 8.7mg per 100g). consumption of foods rich in vitamin .C. helps the body develop resistance against infections agents and scavenge harmful oxygen-free radicals. Fresh bananas provide adequate levels of minerals like copper, magnesium and manganese is essential for bone strengthening and has a cardiac-protective role as well. Manganese is used by the body as a co-factor for the antioxidant enzyme, super oxide dismatase. Fortin, (2006)
1.1STATEMENT OF PROBLEM
Despite the availability of banana in Nigeria and other parts of the world no published information is available on the proximate, mineral, vitamin and photochemical composition of the banana pulp. This lead to the study to identify and pusblish the nutritional value of banana.
1.2OBJECTIVE OF THE STUDY
The objective of the study is to identify the nutritional components of banana.
1.3SIGNIFICANT OF THE STUDY
The study will to know the nutritional value of banana. It will also help to know the healthy effect of the medicinal value of banana. Also to know if banana is toxic to the body at contain level of consumption.