EVALUATION OF THE PROXIMATE COMPOSITIONS, DIETARY FIBRE AND RESISTANT STARCH CONTENTS OF SELECTED..

Dietary Fibre Content, Resistant Starch Content, Amylose/amylopectin Content, and Proximate Compositions of Selected Plantain and Banana Varieties in Relation to Diabetic and Obese Diets are investigated in this study. In this analysis, four banana varieties and two plantain varieties were used. Amylose content ranged from 14.11 0.95 in semi cooked Plantain to 21.871.27 in Lady's Finger banana, according to the results. The Lady's Finger, which had the highest amylose content, also had the highest resistant starch content.Dietary fibre levels were highest in the plantain varieties (7.17 0.65 and 8.10 0.20), and lowest in the semi cooked typical banana sample (4.960.13). The crude fibre content of common plantain (P1) ranged from 2.500.53 to 5.03 0.38 in the French horn plantain, while the carbohydrate content of Lady's finger bananas ranged from 56.990.90 to 69.290.45 in the semicooked common banana variety. At the 95 percent mark, the sample means were statistically significant. The results show that these banana and plantain varieties - Lady's Finger,Star finger and French horn are high in resistant starch, amylose, and dietary fibre, both of which are linked to a variety of health benefits. Since resistant starch and dietary fibre are not digested in the small intestine, the production of glucose from foods containing them is reduced. Consumption of foods high in these bioactive components lowers blood sugar levels, which is particularly beneficial for diabetics and obese people. The importance of preserving these bioactive-component-rich varieties becomes the primary goal of this study.

Please see the link - https://ikprress.org/index.php/JAFSAT/article/view/6111