Características del análisis proximal de harinas obtenidas de frutos de plátanos variedades papocho y pelipita (musa abb simmonds)

Untreated raw flours obtained from fruits of non-commercial plantain varieties Papocho and Pelipita (Musa ABB Simmonds) at different stages of development were subjected to proximate analysis and its possible use as food raw material potential was analyzed. Comparative results showed that the contents and percentages of crude fiber in Papocho varied from 2.54 to 1.37% and Pelipita between 6.45 and 0.88%, crude protein in Papocho between 6.70 and 3.81% and Pelipita between 2.74 and 1.89%, ash in Papocho between 3.66 and 2.41% and Pelipita between 2.43 and 2.10%, and were affected (P and lt; 0.05) by the stage of fruit development; while plantain variety affected fat contents in Papocho between 0.64 and 0.48% and Pelipita between 0.55 and 0.35% in both flour samples. In Pelipita variety a low moisture content (9.85%) was found and the highest total carbohydrate content (85.86%) registered at 77 days after flowering.

• Autores: Espitia Pérez, Pedro Juan; Pardo Plaza, Yuri Janio; Montalvo Puente, Alba Patricia
• Tipo de recurso: Article of journal
• Fecha de publicación: 2013
• Institución: Universidad Nacional de Colombia
• Repositorio: Universidad Nacional de Colombia
• Idioma: spa
• OAI Identifier: oai:repositorio.unal.edu.co:unal/40129
• Acceso en línea: https://repositorio.unal.edu.co/handle/unal/40129; http://bdigital.unal.edu.co/30226/
• Palabra clave: 6 Tecnología (ciencias aplicadas) / Technology; 63 Agricultura y tecnologías relacionadas / Agriculture; Composición química; harina de plátano; Musa ABB; plátano papocho; plátano pelipita.; Chemical properties; Musa ABB; papocho plantain; pelipita plantain; plantain flour
• Rights: openAccess
• License: Atribución-NoComercial 4.0 Internacional