Proximate composition between raw and cooked tender core of banana (musa sp.) pseudo-stem

Mohd Manja, Siti Nur Raudah (2020) Proximate composition between raw and cooked tender core of banana (musa sp.) pseudo-stem. [Project Paper] (Submitted)

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Abstract

Musa spp. (banana) is a common plant that is produced widely in Malaysia due to its optimum tropical climate and it is also one of the popular plants which many parts (fruits, leaves, flower bud, trunk, and pseudo-stem) can be utilized and consumed raw and cooked. One of the parts of the banana plant that is rarely consumed and less studied is the banana pseudo-stem. It is usually known as umbut pisang or empulur pisang by the Malay community and usually cooked as the ingredients to make traditional dishes. Hence, the study was conducted to evaluate the proximate composition between raw and cooked tender core of banana (Musa spp.) pseudo-stem. The tender core of banana pseudo-stem was freshly purchased at a morning market in Sungai Besi, Selangor, Malaysia. Proximate composition was analysed by using the AOAC methods, total available carbohydrate (TAC) was determined by using Clegg- anthrone method and total dietary fibre (TDF) was determined using enzymatic- gravimetric method. Data were recorded in the duplicates of three (n=3) and were expressed in mean and standard deviation. From this study, raw tender core of banana pseudo-stem contained 55.22% moisture, 15.89% ash, 5.07% protein, 0.55% fat, 3.99% TAC, 19.27% TDF, whereas the cooked tender core of banana pseudo-stem contained 56.06% moisture, 13.71% ash, 3.50% protein, 0.55% fat, 2.18% TAC, 23.99% TDF. In the raw sample, the ash, protein and TAC were higher compared to the cooked sample. The moisture and TDF were higher in cooked as compared to raw sample. The proximate composition was significantly (p<0.05) different between raw and cooked sample, except for the fat content (p>0.05).Overall, this study shows that tender core of banana pseudo-stem has high potential of nutrients to be consumed by the community and cooking method such as boiling will affect some of the nutrients content in it.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	04 Sep 2023 04:12
Last Modified:	04 Sep 2023 04:12
URI:	http://psaspb.upm.edu.my/id/eprint/1224

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