1. Titratable acidity (g/100g)
Table 2. Effect of different stages of development on pH, browning potential and titratable acidity of Musa ABB
Stage pH
Titratable acidity (g/100g)
Ascorbic acid (mg/100g)
Lignin (mg/100g)
Cellulose (mg/100g) I
5.03±0.15ba
0.16±0.01a
1.12±0.02e
0.56±0.08a
0.04±0.01a II
5.01±0.09a
0.19±0.02a
0.86±0.02d
0.68±0.10a
0.25±0.01b
III
5.12±0.17a
0.23±0.03b
0.83±0.03c
1.25±0.12b
0.32±0.02c IV
5.25±0.37a
0.91±0.11b
1.57±0.09c
1.06±0.05d V
5.76±0.87b
0.25±0.05b
0.74±0.90a
0.54±0.75a
0.28±0.06b
aMeans in columns followed by the same letter are not significantly different at p<0.05; values represent mean± SD, n=4
P. Khawas et al. Nutritional Composition of Culinary Musa ABB at Different Stages of Development. American Journal of Food Science and Technology, 2014, Vol. 2, No. 3, doi: /ajfst-2-3-1
© The Author(s) Published by Science and Education Publishing.