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eISSN: 2581-9615 || CODEN: WJARAI || Impact Factor 8.2 ||  CrossRef DOI

Research and review articles are invited for publication in March 2026 (Volume 29, Issue 3) Submit manuscript

Evolution of hydrosoluble vitamins and sugars contents of nine traditional plantain cultivars (Musa sp.) during boiling

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  • Evolution of hydrosoluble vitamins and sugars contents of nine traditional plantain cultivars (Musa sp.) during boiling

Maniga Wohi 1, *, Fako Kané 3, Souleymane Coulibaly 2 and Kablan Tano 3

1 Department of Biochemistry-Genetics, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire.
2 Formerly Laboratory of Food Technology, National Center for Agronomic Research (CNRA), Abidjan, Côte d'Ivoire.
3 Department of Food Science and Technology (UFR / STA) Nangui-Abrogoua University, Abidjan, Côte d’Ivoire.
 
Research Article
World Journal of Advanced Research and Reviews, 2022, 16(01), 439-448
Article DOI: 10.30574/wjarr.2022.16.1.1054
DOI url: https://doi.org/10.30574/wjarr.2022.16.1.1054
 
Received on 11 September 2022; revised on 15 October 2022; accepted on 18 October 2022
 
Plantain is a great consumption foodstuff whose knowledge of the nutritional potential of all the cultivars is a necessity. The following research aims to highlight the nutritional value of nine local plantain cultivars grown in Côte d'Ivoire. Vitamins and ethanosoluble sugars were determined using standard methods. The outcomes indicated the existence of vitamins B1, B2, B3, B5 and C whose levels decrease during boiling. The highest thiamine levels after each cooking time (10, 15 and 20 min) were 0.071 (Banablé), 0.045 (Banakpa) and 0.023 mg/100 g DM (Ataplègnon). The highest riboflavin levels were observed in Banablé cultivars (0.051, 0.037 and 0.024 mg/100 g DM), after 10; 15 and 20 min of boiling respectively. Banakpa cultivar recorded the highest levels of nicotinamide at each of these three boiling times with respective values of 0.69, 0.55 and 0.33 mg/100 g DM. Pantothenic acid levels were highest in the Banaboi cultivar after boiling (0.048; 0.035 and 0.029 mg/100 g DM). Vitamin C levels were higher after boiling in N’glétia (10.02 and 8.56 mg/100 g DM) and Banadié (8.06 mg/100 g DM) cultivars. In addition, boiling increased the levels of total sugars and reducing sugars during cooking, thus reaching the maximum values at 15 min of cooking beyond which they decreased. The pulp being almost cooked after 15 min of boiling, it would be desirable to keep this cooking time. 
 
Plantain; Cultivars; Nutrients; Boiling
 
https://wjarr.com/sites/default/files/fulltext_pdf/WJARR-2022-1054.pdf

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Maniga Wohi, Fako Kané, Souleymane Coulibaly and Kablan Tano. Evolution of hydrosoluble vitamins and sugars contents of nine traditional plantain cultivars (Musa sp.) during boiling. World Journal of Advanced Research and Reviews, 2022, 16(1), 439-448. Article DOI: https://doi.org/10.30574/wjarr.2022.16.1.1054

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