Abstract:
Experiments were conducted to study physicochemical properties of four cooking banana varieties (Cardaba,
Nijiru, Matoke and Kitawira) and to determine their suitability
for chips processing and boiling quality. A randomized
complete block design with three replications was employed.
Pulp to peel ratio, pulp firmness (before and after), total
soluble solids, pH, titratable acidity, ascorbic acid, ease of
peeling, pulp water absorption, duration of cooking (or
boiling) and dry matter are the most important parameters
to evaluate the quality of cooking banana including plantain.
The different variety affected the fruit physical characteristics
significantly (P≤0.05). The Cardaba varieties fruit was
found to be the heaviest and the longest. The Kitawira
and Nijiru varieties had the smallest, shortest and thinnest
fruit. The Cardaba contained 88 % more edible portions per
unit fresh weight than the peel. The Nijiru, Matoke and
Kitawira contained more pulp weight than peel weight.
Most fruit chemical quality parameters were significantly
(P≤0.05) affected by the varieties. Similarly, the boiling
and chips qualities were significantly (P≤0.05) affected by
varieties. Among others, the Cardaba variety was found to
have high fruit weight, fruit length, fruit girth, fruit volume,
total soluble solids, ascorbic acid, dry matter and low total
titratable acidity. Thus, Cardaba provided the best quality
boiled pulp which can serve for diversified culinary purposes. Generally, the Nijiru, Kitawira and Matoke varieties
were found to be superior to produce acceptable quality
chips. These varieties are recommended for chips development by food processors in Ethiopia.
