Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Table 1

Chemical composition of plantain flours of selected varieties of plantain cultivars.

Sample	Moisture %	Ash %	Fat %	Protein %	Fibre %	CHO %	Sugar %	Starch %	Carotenoid µg/g
Pita 26	6.15 ± 0.05^c	3.33 ± 0.01^b	1.20 ± 0.01^a	2.93 ± 0.01^b	0.73 ± 0.00^d	85.66 ± 0.04^b	6.29 ± 0.05^d	89.37 ± 0.31^b	2.92 ± 0.01^d
Pita 27	6.47 ± 0.06^b	3.69 ± 0.05^a	0.78 ± 0.01^b	2.99 ± 0.06^a	0.81 ± 0.00^c	85.27 ± 0.06^b	8.59 ± 0.03^b	81.22 ± 0.20^d	5.89 ± 0.04^b
Mbi egome	6.48 ± 0.17^b	2.01 ± 0.01^c	0.80 ± 0.07^b	2.86 ± 0.11^c	0.90 ± 0.01^b	86.95 ± 0.13^a	9.33 ± 0.05^a	84.34 ± 0.31^c	24.19 ± 0.05^a
Agbagba	7.27 ± 0.06^a	3.34 ± 0.01^b	0.49 ± 0.07^c	2.47 ± 0.00^d	0.97 ± 0.03^a	85.46 ± 0.16^b	6.75 ± 0.05^c	93.96 ± 0.31^a	4.87..0.03^c

Mean values in the same column with different superscripts are significantly different at .