| dc.creator |
Dotto, Joachim |
|
| dc.date |
2020-11-18T12:03:06Z |
|
| dc.date |
2020-11-18T12:03:06Z |
|
| dc.date |
2019-11 |
|
| dc.date.accessioned |
2022-10-25T09:19:15Z |
|
| dc.date.available |
2022-10-25T09:19:15Z |
|
| dc.identifier |
https://dspace.nm-aist.ac.tz/handle/20.500.12479/1027 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/94862 |
|
| dc.description |
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 Technology |
|
| dc.description |
This 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. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
NM-AIST |
|
| dc.rights |
Attribution-NonCommercial-ShareAlike 4.0 International |
|
| dc.rights |
http://creativecommons.org/licenses/by-nc-sa/4.0/ |
|
| dc.subject |
Mchare cultivars |
|
| dc.subject |
Nutritional composition |
|
| dc.subject |
Physicochemical parameters |
|
| dc.title |
Evaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananas |
|
| dc.type |
Thesis |
|