| dc.creator |
Dotto, Joachim |
|
| dc.creator |
Matemu, Athanasia |
|
| dc.creator |
Ndakidemi, Patrick |
|
| dc.date |
2020-12-16T12:23:22Z |
|
| dc.date |
2020-12-16T12:23:22Z |
|
| dc.date |
2018-10-30 |
|
| dc.date.accessioned |
2022-10-25T09:20:30Z |
|
| dc.date.available |
2022-10-25T09:20:30Z |
|
| dc.identifier |
https://dspace.nm-aist.ac.tz/handle/20.500.12479/1056 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/95000 |
|
| dc.description |
This research article published by International Journal of Biosciences, Vol. 13, No. 4, 2018 |
|
| dc.description |
Banana 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. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
International Journal of Biosciences |
|
| dc.subject |
Nutritional value |
|
| dc.subject |
Physicochemical |
|
| dc.title |
Potential of cooking bananas in addressing food security in East Africa |
|
| dc.type |
Article |
|