Evaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananas

A Dissertation Submitted in Partial Fulfilment of the Requirements for the Master’s in Life Sciences of the Nelson Mandela African Institution of Science and TechnologyThis study investigated the proximate composition, selected minerals potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) and some physicochemical properties of fifteen Mchare cooking bananas mainly consumed in northern Tanzania. Analyses were conducted using the standard methods to ascertain their potential in food-based strategies in order to improve nutritionsensitive agriculture, address hidden-hunger. Data were subjected to analysis of variance and means were compared. There were significant differences in all parameters assessed. Results further indicated that the moisture content ranged from 65.53 to 74.44 g/100 g; ash 0.66 to 1.45 g/100 g; fat 0.1 to 0.6 g/100 g; fibre 0.9 to 2.8 g/100 g; carbohydrate 21.6 to 30 g/100 g. Mineral content ranged from 306 to 469 mg/100 g; 2.6 to 6 mg/100 g; 0.4 to 0.8 mg/100 g and 0.1 to 0.2 mg/100 g for K, Ca, Fe and Zn, indicating potential nutritional significance. The total titratable acidity (TTA) ranged from 1.5 to 2.3%, total soluble solids (TSS) 1.0 to 2.0 °Brix while pH ranged from 5.4 to 6.0 suggesting a substantial contribution to the sensory attributes of bananas, which is an important sensory attribute to consumers. Cooking bananas could, therefore, play a key role in contributing to alleviating hidden-hunger and food insecurity through developing new food recipes

Nutrient composition and selected physicochemical properties of fifteen Mchare cooking bananas: A study conducted in northern Tanzania

This research article published by Elsevier, 2019This study investigated the proximate composition, selected minerals potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) and some quality attributes of fifteen Mchare cooking bananas mainly consumed in northern Tanzania. Analyses were conducted using the standard methods to ascertain bananas’ potential in food-based strategies in order to improve nutrition-sensitive agriculture and address hidden-hunger. Data were subjected to analysis of variance and means were compared. There were significant differences in all parameters assessed. Results further indicated that the moisture content ranged from 66 to 74 g/100 g; ash 0.66 to 1.50 g/100 g; fat 0.10 to 0.60 g/100 g; fiber 1.0 to 3.0 g/100 g; carbohydrate 22 to 30 g/100 g. Mineral content ranged from 306 to 469 mg/100 g; 3.0 to 6.0 mg/100 g; 0.4 to 1.0 mg/100 g and 0.10 to 0.20 mg/100 g for K, Ca, Fe and Zn respectively, indicating potential nutritional significance. The total titratable acidity (TTA) ranged from 1.5 to 2.3%, total soluble solids (TSS) 1.0 to 2.0 ° Brix while pH ranged from 5.4 to 6.0 suggesting a substantial contribution to the sensory attributes of bananas, which is an important sensory attribute for consumers. Cooking bananas could, therefore, play a key role in contributing to alleviating hidden-hunger and food insecurity through developing new food recipes

Potential of cooking bananas in addressing food security in East Africa

This research article published by International Journal of Biosciences, Vol. 13, No. 4, 2018Banana is a very popular fruit in the world market and serves as an ideal and low-cost staple food in East Africa whose residents rely mostly on bananas as a source of food. Banana is practically non-seasonal crop that reliably grown by local farmers primarily for food. It has been categorised as the dessert bananas and the cooking bananas. Cooking banana is one of the most important staple food and cash crops in East Africa. It plays a central role in food security; it serves as a source of carbohydrate, minerals and vitamins all yearround. The banana crop provides a household annual income of about $ 1,500; this is the highest smallholder income-generating crop in the region. Currently, several indigenous and improved cultivars exist in East Africa. However, only a few popular cultivars are produced for commercial purposes. It is, therefore, important know the nutritional value, physicochemical quality parameters and sensory attributes of different cultivars from the literature review and seek to know how such information can help researchers in improving the challenging cultivars. There are wide-ranging variations reported in different banana cultivars for nutrients, minerals and other quality properties. In the present review, an overview of popular banana cultivars; nutritional value and health benefits; sensory and physicochemical properties and the role of breeding in improving quality of cooking bananas are thoroughly discussed

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.info:eu-repo/semantics/publishedVersio

Science Requirements and Detector Concepts for the Electron-Ion Collider: EIC Yellow Report

This report describes the physics case, the resulting detector requirements, and the evolving detector concepts for the experimental program at the Electron-Ion Collider (EIC). The EIC will be a powerful new high-luminosity facility in the United States with the capability to collide high-energy electron beams with high-energy proton and ion beams, providing access to those regions in the nucleon and nuclei where their structure is dominated by gluons. Moreover, polarized beams in the EIC will give unprecedented access to the spatial and spin structure of the proton, neutron, and light ions. The studies leading to this document were commissioned and organized by the EIC User Group with the objective of advancing the state and detail of the physics program and developing detector concepts that meet the emerging requirements in preparation for the realization of the EIC. The effort aims to provide the basis for further development of concepts for experimental equipment best suited for the science needs, including the importance of two complementary detectors and interaction regions. This report consists of three volumes. Volume I is an executive summary of our findings and developed concepts. In Volume II we describe studies of a wide range of physics measurements and the emerging requirements on detector acceptance and performance. Volume III discusses general-purpose detector concepts and the underlying technologies to meet the physics requirements. These considerations will form the basis for a world-class experimental program that aims to increase our understanding of the fundamental structure of all visible matterComment: 902 pages, 415 authors, 151 institution