The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv. Agbagba) fruit pulp

Baiyeri; K. P.; Aba; S. C.; Otitoju; G. T.; Mbah; O. B.

doi:10.5897/AJB11.607

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv. â€˜Agbagbaâ€™) fruit pulp

Baiyeri, K. P.1*, Aba, S. C.1, Otitoju, G. T.2 and Mbah, O. B.2

1Department of Crop Science, University of Nigeria, Nsukka, Enugu State, Nigeria. 2Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Enugu State, Nigeria.
Email: [email protected], [email protected].

Article Number - 927220028189
Vol.10(36), pp. 6979-6984 , July 2011
https://doi.org/10.5897/AJB11.607

Accepted: 06 June 2011
Published: 18 July 2011

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