banana proximate analysis

8/11/2019 Banana Proximate Analysis

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Proximately Analysis of Banana- Embul (Mysore, AAB)Variety in Sri Lanka

Food Analysis & Food Structures 361 1.0

3rd

Year 1stSemester

CHARINDU MAKAWITA

AS 2008708

AS 60409(2007/2008)

BSc. (Spec)

Department of Food Science & Technology

University of Sri Jayewardenepura


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Proximately Analysis of Banana - Embul

Charindu MaKawita Page 2

Contents

1. Abstract .............................................................. ................................................................. .................. 3

2. Background ......................................................... ................................................................. .................. 3

History ...................................................................................................................................................... 3

3. Scientific Classification ............................................................. ............................................................. 3

Banana Varieties in Sri Lanka: .................................................................................................................. 4

Medicinal Values / Uses: .......................................................................................................................... 4

Major Growing Areas: .............................................................................................................................. 4

Nature of cultivation: ............................................................................................................................... 4

4. Methodology ................................................................ ................................................................... ...... 5

Proximate Analysis of Banana Embul (Mysore, AAB) variety of Sri Lanka ............................................... 5

Sample and Sample Collection ................................................................................................................. 5

Determination of Moisture ...................................................................................................................... 5

Determination of Total Ash ...................................................................................................................... 6

Determination of Free Fat ........................................................... ............................................................. 8

Determination of Total Fat .......................................................... ............................................................. 9

Determination of Crude Protein............................................................................................................. 10

Determination of Crude Fiber ................................................................................................................ 12

5. Conclusion: ......................................................... ................................................................. ................ 14

6. Discussion: .......................................................... ................................................................. ................ 14

7. References: ......................................................... ................................................................. ................ 17


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1.

Abstract

This research is design to get an overall idea about the nutritional value of banana Embul (Mysore,AAB)variety of Sri Lanka. Gross compositions of Moisture Content, Total Ash, Free Fat, Total fat,Crude Protein & Crude Fiber are being proximately analyzed by this analysis.

This study revealed that Moisture Content, Total Ash, Free Fat, Total fat, Crude Protein & Crude

Fiber of the banana Embul (Mysore, AAB)variety in Sri Lanka are 72.85, 0.883, 0.199, 0.5, 0.073,2.7 in dry basis respectively.

2.Background

Banana (Musa spp.) is the most widely cultivated and consumed fruit in Sri Lanka. It is also an

attractive perennial fruit crop for farmers due to its high economic gains throughout the year.

Currently, nearly 60,000 ha (20000ha and 40000 ha in wet zone and dry + intermediate zones

respectively) of land is under banana cultivation in Sri Lanka. Annual banana production is around

780,000 metric tons and average yield is 13 Mt/ha. From the total production there are about 35-

45 % under post harvest losses and export amount is 5 %. When consider the production it is the 4th

important crop in the world as well as 2nd important fruit crop in the world.

History

Origin of banana was Southwest Asia.Musa accuminataandMusa balbesianawere the ordinary

wild species and modern varieties were formed with mixing that two species. Those are 2n, 3n, 4n.

3.

Scientific Classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Monocots

(unranked): Commelinids

Order: Seitamineae

Family: Musaceae

Genus: Musa
http://en.wikipedia.org/wiki/Plantaehttp://en.wikipedia.org/wiki/Angiospermshttp://en.wikipedia.org/wiki/Angiospermshttp://en.wikipedia.org/wiki/Monocotshttp://en.wikipedia.org/wiki/Commelinidshttp://en.wikipedia.org/wiki/Musaceaehttp://en.wikipedia.org/wiki/Musa_(genus)http://en.wikipedia.org/wiki/Musa_(genus)http://en.wikipedia.org/wiki/Musaceaehttp://en.wikipedia.org/wiki/Commelinidshttp://en.wikipedia.org/wiki/Monocotshttp://en.wikipedia.org/wiki/Angiospermshttp://en.wikipedia.org/wiki/Plantae


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Species: M. paradisiaca

Wild varieties Musa coccinea

fiber varieties Musa textil es

fruit varieties Musa sapientum

plantain varieties Musa paradisiana

Banana Varieties in Sri Lanka:

(Reference: Department of Agri cultur eSri Lanka)

There were 24 varieties, but in current situation only a few varieties can be found.

Ambun Rath Kehel

Ambul Nethrappalam

Kolikuttu Bing Kehel

Suwandel Puwalu

Anamalu Alu Keselare

Seeni are the types available in Sri Lanka.

Embul, Kolikuttu, Anamalu, Seen kesel ,Rathambala, Embon are the recommended varieties

by the Sri Lankan Agriculture Department.

Medicinal Values / Uses:

Ripe Fruit :Good source of energy; readily digestible fruit useful for feeding children

suffering from diarrhea Useful for treatment z of gastro intestinal disorders,

constipation, arthritis, anemia and allergies.

Unripe fruit: Useful for urinary tract disorders, obesity, and disorders of menstruation.

Major Growing Areas:

All islands except very high cultivations

Nature of cultivation:Large, medium, small scale orchards and home gardens.


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Some of the value added products of the banana are salad, chips and flours.

In economic and marketing aspect banana is available in year around.

4.

Methodology

Proximate Analysis of Banana Embul (Mysore, AAB) variety of Sri Lanka

Sample and Sample Collection

Random sampling method was used to collect sample for the analysis.

Embulbanana sample was collected from different areas and homogenized sample was made using

those samples.

Determination of Moisture

Principle: Sample will be kept at 1050C in as oven and the weight loss will be the moisture present

in the sample.

Materials:

Moisture dishes

Oven maintained at 105oC

Weighing Balance

Banana sample

Method:

A Banana fruit was taken and the peel and seeds were removed. Then it was cut into small cubes

and the cubes were mixed well in order to select a homogenized sample. To the nearest milligram,

about 5g of the Banana cubes were weighed into a moisture dish which was cleaned, dried and

weighed previously. The uncovered dish with the lid along the side was dried at 105 oC for 3 hours.

After that, the dish was covered and transferred to the desiccator and the weight was measured

quickly as soon as the dish is cool. The heating and weighing was repeated until successive weights

do not differ by more than one milligram. The same procedure was repeated twice.


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Data:

Number

of thedish(g)

Weight

of themoistur

e dish

(g)

Weight of

the (dish +sample) (g)

Final

weight ofthe (dish

+sample)

(g)

Weight

of thewet

sample

(g)

Weight of

the dry

Sample

(g)

1 20.90 25.87 22.24 4.97 3.63

2 22.23 27.23 23.58 5.00 3.65

3 45.45 50.52 46.85 5.07 3.67

Mean Weight 5.01 3.65

Calculation:

Percentage of Moisture =

=

m1 =Weight of the empty dish

m2= Weight of dish & sample before drying

m3= Weight of dish & sample after drying

Percentage of Moisture =

= 72.85 %

Determination of Total Ash

Principle: Sample will be incinerated a 5500C or two hours and the weight remaining residue will

be the total ash present in the sample.

Materials:

Muffle furnace

Crucibles

Weighing balance

Desiccator

Tongs

Method:

A Banana fruit was taken and the peel and seeds were removed. Then it was cut into small cubesand the cubes were mixed well in order to select a homogenized sample. A clean dry pre weighed

Weight lost *100%

Weight of samplem2 - m3 *100%

m2 - m1

3.65 *100%

5.01


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crucible was taken and accurately 5g the Banana sample was weighed into it. Then it was ignited

slowly over a flame until no more fumes were evolved. Then the crucible was transferred to muffle

furnace set at 5500C and it was incinerated until it is free of black carbon particles and it is white in

color. After that the dish was removed carefully and allowed to cool in a desiccator. The weight of

the dish was measured. This process of ashing, cooling and weighing was repeated till no further

loss in weight was indicated. The same procedure was repeated twice.

Data:

No. of

the

crucible

Weight of the

empty crucible

(g)

Weight of

the(crucible

+sample)

(g)

Final weight

of the

(crucible +

ash) (g)

Weight of

the wet

sample

(g)

Weight of

the ash

sample (g)

1 47.53 52.54 47.57 5.01 0.040

2 46.89 52.04 46.94 5.18 0.050

Mean weight 5.095 0.045

Calculation:

Ash percentage =

=

m0 = Weight of empty crucible

m1 = Weight of empty crucible & sample before ashing

m2 = Weight of empty crucible & ash

Ash percentage =

= 0.883%

% of nutrient on wet basis =

% of Ash on wet basis =

= 0.239 %

Weight of Ash *100%

Weight of sample

(m2 - mo) *100%

(m1 - mo)

0.045 *100%

5.095

0.883 *(100 - 72.85)

100

Percentageon dry basisx (100 - % of moisture)

100


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Determination of Free Fat

Materials:

Soxhlet extraction apparatus

Round bottom flask

Condenser

Filter papers to make thimbles

Mortar and pestle

Hot water bath

Heating mantle

Weighing scale

Dying oven

Cotton woolPumice chips

Anhydrous Sodium Sulphate

Petroleum ether

Method:

Banana sample was taken and about 10g of the sample was added to the mortar and ground with

twice the weight of anhydrous Sodium Sulphate. An extraction thimble was prepared using a filter

paper and all powdered material in the mortar were added to that thimble and covered with cotton

wool. The extraction thimble which containing the sample was placed in the soxhlet apparatus. A

clean and dry round bottom flask was taken and some pumice chips were added to it. Then the

weight of the flask, with the pumice chips was measured. Then 200ml of petroleum ether was added

to the flask. Then the flask was connected to the soxhlet extractor and the condenser was fixed.

While maintaining a low heating rate, it was refluxed for 5 hours. Once the refluxing is over, the

solvent was distilled off and the flask (with the contents) was placed in an oven at 105 oC for 20

minute. Then it was cooled for 30 minutes and after cooling the weight was measured. The flask

and the contents were dried until a constant weight was observed and the weight was recorded.

Data:

Weight of the flask with and chips = 275.47 g

Weight of sample (dried) = 10.01g

Weight of the flask with fat and chips = 275.49 g

Calculation:

Crude fat percentage =X - F *100%

W


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X - Weight of the flask with fat and chips

F - Weight of the flask and chips

W - Weight of sample

Free fat percentage =

= 0.199 %

Free fat percentage (wet basis) =

= 0.054%

Determination of Total Fat

Principle:Total lipid extract will be obtained by digesting with the hot hydrochloric acid.

Hydrochloric fat component will be extracted in to ethyl and pet ether and then the organic layer

will be evaporated. The weight of the remaining residue will be the weight of the total fat.

Materials:

Beakers

Mojonnier flasksWeighing Scale

Hot water bath

Chemicals:

Conc. HCl

Petroleum ether

Diethyl ether

95 % Ethyl alcohol

Method:

Banana sample was taken and 2g of the sample was added to a 100ml beaker. A HCl solution was

prepared by mixing 25ml of Conc. HCl and 11ml of distilled water. Then 10ml of that solution and

2ml of 95% ethyl alcohol were added to the beaker which containing the Banana sample. The

contents were mixed thoroughly and the beaker was placed on a water bath (70-80oC) and the

contents were stirred for about 30-40 minutes frequently. After that the beaker was removed from

the water bath and it was cooled until it obtains the room temperature. Then 10ml of ethanol was

added to it and the mixture was transferred in to the Mojonnier flask. The beaker was washed with25ml of Diethyl ether in three portions and that solution was also added to the flask. The stopper

275.49 - 275.47 *100%

10.01

0.199 *(100 - 72.85)

100


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was fixed to the flask and it was shaken for 1 minute. Then 25ml of pet ether was added to the flask

and it was shaken again for 1 minute. The flask was allowed to stand until the upper ether layer is

clear. The upper ether layer was transferred to a clean, dried and previously weighed beaker. Then

the beaker was dried in a water bath at 80oC until a constant weight was obtained.

Data:

Weight of the

sample(g)

Weight of the clean

dry beaker(g)

Final weight of

the complex(g)

2.00 113.25 113.26

Calculation:

% Total fat =

% Total fat of sample =

= 0.5 %

% of Total fat on wet basis =

= 0.135%

Determination of Crude Protein

Principle:Total nitrogen content will be analyzed and protein content will be determined using the

nitrogen.

Materials:

Kjeldhal digestion kit

Titration flasks

Weighing balance

Burette

Chemicals:

4% Boric acid solution

Sodium sulphate solution

Distilled water0.02M Standard HCl solution

Weight of Fat *100%

Weight of sample

113.26 - 113.25 *100%

2.00

0.5 *(100 - 72.85)

100


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Kjeldhal catalyst tablets

Indicators

Method:

Banana sample was taken and 0.1g of the sample was measured to a tissue paper (1 inch x 1 inch)

and it was transferred to the Kjeldhal digestion flask. One Kjeldhal tablet and 2 ml of Conc. H2SO4

were also added to the flask. Then the flask was connected to the fume trap and it was attached to

the pump. The sample was digested until a clear solution without blank particles is obtained. A

blank digestion was carried out too. A small titration flask was taken and 5ml of 4% boric acid

solution and 3 drops of Kjeldhal indicator were added to it. This indicator was prepared by mixing

two parts of 2% alcoholic methyl red solution with one part of 0.2% alcoholic methylene blue

solution. Then, the digested sample was dissolved with a minimum amount of Ammonia freedistilled water and transferred to a semi micro Kjeldhal apparatus, which has been previously

conditioned by passing steam through it for several minutes slowly. After that, 8 ml of NaOH

solution prepared by dissolving 50g of NaOH pellets and 8g of sodium thiosulphate in 100ml of

distilled water was added to the flask. Then the titration flask which containing 4% boric acid and

the Kjeldhal indicator were kept at the end of the digestion apparatus to trap the ammonia liberated.

Steam was passed through the flask until about 15ml of distillate is received. The solution which

was collected in the titration flask was titrated with a 0.02M Standard HCl solution. A blank

distillation was carried out too.

Data:

Sample No. Weight of the

sample(g)

Volume of 0.02M HCl added (cm3)

1 0.320 0.20

2 0.315 0.15

3 0.318 0.05

Mean of 1,2,3 sample 0.318 0.133

Blank Titration 0.00 0.00

During trapping of NH3 in boric acid, color change was pink to green in color.

During titration color change was (at the end point) green color to pink color.

Calculation:

Nitrogen % =

% Protein = Nitrogen % * 6.25

(Sample titre.. - Blank titre..) * Molarity of HCl x 14 x 100%

1000 * Weightof the sample


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% Nitrogen of the sample =

= 0.0117 %

% Protein on dry basis = 0.0117* 6.25 %

= .073 %

% of protein on wet basis =

= 0.02%

Determination of Crude Fiber

Principle: Crude fiber will be the loss of dried residue remaining after the digestion of the sample

with 1.25 % (w/v) H2SO4 and 1.25 % (w/v) NaOH solution under specific condition.

Materials:

1 liter conical flask

Air condenserBeakers

Desiccator

Weighing balance

Litmus paper

Chemicals:

Dil, Sulphuric acid

Dil. Sodium hydroxide

Alcohol

Diethyl ether

Method:

Banana sample was taken and 3g of the sample was added to a 1 liter conical flask. Then 200ml of

boiling 1.25% Sulphuric acid was added to the flask and the air condenser was fixed to the flask.

Then the mixture was boiled for 30 minutes. While boiling the mixture, boiling water was added to

the flask whenever necessary to maintain the volume at a constant level. While boiling the flask

was swirled occasionally to remove solids from adhering to the sides of the flask. The hot solution

was decanted through a Buchner funnel fitted with a piece of silk cloth. The flask was rinsed withboiling water and the entire residue was transferred to the Buchner funnel and filtered. The residue

(0.133 - 0) * 0.02 x 14 x 100 %

1000 * 0.318

.073 * (100 - 72.85)

100


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remaining on the funnel was rinsed with boiling water until it is free from acid. The acidity was

checked using blue litmus papers. Then using 200ml of near boiling 1.25% NaOH solution, the

residue was carefully transferred to 1 liter flask from the silk cloth. The mixture was brought to boil

as quickly as possible and the gentle ebullition was maintained for 30 minutes. Boiling water was

added whenever necessary to maintain the volume. The hot solution was decanted through a

Buchner funnel fitted with a previously weighted ash less filter paper. The entire residue was

transferred quantitatively from the flask to the Buchner funnel. Then it was washed with 1% HCl

until the filtrate was free from alkali, followed by distilled water, 15ml of alcohol and 10ml of

diethyl ether.

A crucible was taken and it was cleaned and dried well. The weight of the crucible was measured

and the ash less filter paper was transferred to the crucible with the residue. It was dried in an oven

at 105

o

C until a constant weight was observed. After drying, the weight was measured and then itwas transferred to the muffle furnace and was incinerated at 550oC. The weight was measured after

cooling the crucible using the desiccator.

Data:

Weight of the crucible & residue & Filter paper = 29.99g

Weight of the crucible & ash = 29.5288g

Weight of the filter paper = 0.3796g

Weight of the Sample = 3.02g

Calculation:

Percentage of fiber =

=

m1= Weight of the crucible & residue & Filter paper

m2= Weight of the crucible & ash

m3= Weight of the filter paper

% of fiber content of the sample =

= 2.70 %

% of fiber content on wet basis =

= 0.73%

Loss in weight on incineration*100%

Weight of sample

m1- (m2+ m3) *100%

Weight of sample

29.99 - (29.5288 + 0.3796) *100%

3.0200

2.70 * 100 - 72.85)

100


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5.

Conclusion:

According to this study the nutrient content of the banana Embul (Mysore, AAB)variety in SriLanka as bellow,

Nutr ient content of edible potion

Nutrient % in Dry basis % in Wet basis

Moisture 72.85 72.85

Total Ash 0.883 0.239

Free Fat 0.199 0.054

Total Fat 0.5 0.135

Crude Protein 0.073 0.02

Crude Fibre 2.7 0.73

6.

Discussion:

Banana has a great nutritional significance. The fruit is composed mainly of water as well as

carbohydrates which provides energy in the human body. The unripe fruit contains more starch and

less sugar as compared to the ripe fruits; its edible portion, which easily digestible, is about 7%.Banana contains eleven vitamins; among them are vitamins A, B, and C. Although fat and protein

contents are very low, bananas are rich in some minerals, notably phosphorus which is essential for

bone development, and calcium. Calorific value is 1 calorie per gram.

According to the data of the Department of Agriculture in Sri Lanka, the nutritional content of the

Banana in Sri Lanka are as follow.

(Per edible portion)

Energy 116.0 cal

Moisture 74%Protein 1.2%

Fat 0.3%

Carbohydrates 27.2%

Fibre 0.8%

Calcium 1.7 %

Phosphorus 3.6%

Iron 0.09%

Carotene 78.0ug

Thiamine 50.0ug

Riboflavin 80.0 ug

Vat. C 7.0 ug


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There are some small deviations in nutrition values that we find out from this analysis and the

nutritional value that have been given by the above source. According to the geographical area were

this banana has cultivated, the nutrients content can be varied. As well as the banana variety and the

maturity stage also affect to the nutrient content.

Random errors while the experiment can be affected to the final analyzed nutritional values of this

study.

Here, oven drying method is used to done this experiment. We cant remove bound water in the

sample. But it not creates considerable effect on the final value because this bound water amount is

very small compared to the free water content.

Before start the study it is better to prepare a one sample for all the analysis fat, protein, crude fiber

& ash respectively. To do this about 150 g of fresh mature Banana was taken & it was washed well.

Then this sample was cut in to very thin small pieces and this cut sample was spread on a tray & was

transferred in to a (1050C) oven for about 6-7 hours (until get well dried sample).

Then this sample was powdered & then it was sealed well by using polythene. The wanted sample

amounts for doing other experiments were taken from this prepared sample.

Here we done this, because we cant get same sample of Banana for all experiments & also we can't

do all experiments in same day.

When digesting the sample, some proteins can be remaining in indigestible levels. So it affect to thefinal value. When transferring digested sample in to a semi micro Kjeldhal distillation apparatus

some portions could be remain in the digestion flask, because of the precipitation of salts in the

flask. This could be highly affected for the final result. The main problem was there were some

leakages in the Kjeldhal apparatus & also ammonia gas had been released out when doing this

experiment. When doing titration it should be done very accurately. Because color changes were

came here by adding 2, 3 drops like very small portions of 0.02 M HCl. So this step can also be

affected for giving incorrect results. If the chemicals that have been used in this experiment; were

contaminated, also it could be affected for the final result.

When scraping the residues on the whatman 52 filter paper some parts of the filter paper could be

added to the residues; & it could be affected to the final result, like giving higher value for the fiber

percentage.

The sample is affected if the oil content is over 1 %. So have to treat these types of samples with pet

ether to remove fat. Then should be boiled with diluted Sulfuric acid, then with diluted NaOH &

after should wash with alcohol & ether. Here hadnt been treated with pet ether. Because the Banana

does not contain over 1 % like fat content.


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In this experiment, ethanol was added to dissolve the chlorophyll; which were presented in the food

sample obtained. So have to remove that chlorophyll, before determination of fiber content.

Chlorophyll doesnt dissolve in water. Chlorophyll dissolves in ethanol solution.

When transferring the dried sample from muffle Furner to the desiccator little amount of ash content

can be lost. Because of this error result is giving a lower value for percentage of ash content in

Banana.

(Reference: About.com Nutr iti on Guidenutrition.about.com)

NUTRIENT UNITS %

PROXIMATES

Water g 87.627

Energy kcal 180.560

Energy kj 454.300Protein g 1.215

Total Lipid (Fat) g 0.566

Carbohydrate g 27.647

Fiber, Total Dietary g 2.832

Ash g 0.944

MINERALS

Calcium, Ca mg 7.080

Iron, Fe mg 0.366

Magnesium, Mg mg 34.220

Phosphorus, P mg 23.600

Potassium, K mg 467.280

Sodium, Na mg 1.180

Zinc, Zn mg 0.189

Copper, Cu mg 0.123

Manganese, Mn mg 0.179

Selenium, Se mcg 1.298

VITAMINS

Vitamin C mg 10.738

Thiamin mg 0.053

Riboflavin mg 0.118

Niacin mg 0.637

Pantothenic Acid mg 0.307

Vitamin B-6 mg 0.682

Folate mcg 22.538

Vitamin B-12 mcg 0.000

Vitamin A, IU IU 95.580

Vitamin A, RE mcg_RE 9.440

Vitamin E mg_ATE 0.319

LIPIDS

Fatty Acids, Saturated g 0.218
http://nutrition.about.com/http://nutrition.about.com/http://nutrition.about.com/http://nutrition.about.com/


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4:0 g 0.000

6:0 g 0.000

8:0 g 0.000

10:0 g 0.00112:0 g 0.002

14:0 g 0.004

16:0 g 0.147

18:0 g 0.007

Fatty Acids g 0.048

16:1 g 0.014

18:1 g 0.032

20:1 g 0.000

22:1 g 0.000

Fatty Acids g 0.105

18:2 g 0.066

18:3 g 0.039

AMINO ACIDS

Tryptophan g 0.014

Threonine g 0.040

Isoleucine g 0.039

Leucine g 0.084

Lysine g 0.057

Methionine g 0.013

Cystine g 0.020

Phenylalanine g 0.045

Tyrosine g 0.028

Valine g 0.055

Arginine g 0.055

Histidine g 0.096

Alanine g 0.046

7.

References:

http://www.fao.org/docrep/007/ae216e/ae216e09.htm#TopOfPage

http://www.agridept.gov.lk/more.php?morelink=Introduction%20&pagelink=Banana&heading=Fruits

http://en.wikipedia.org/wiki/Plantain#Use_of_parts_other_than_the_fruit

http://www.botanical-online.com/platanosangles.htm
http://www.fao.org/docrep/007/ae216e/ae216e09.htm#TopOfPagehttp://www.agridept.gov.lk/more.php?morelink=Introduction%20&pagelink=Banana&heading=Fruitshttp://en.wikipedia.org/wiki/Plantain#Use_of_parts_other_than_the_fruithttp://www.botanical-online.com/platanosangles.htmhttp://www.botanical-online.com/platanosangles.htmhttp://www.botanical-online.com/platanosangles.htmhttp://en.wikipedia.org/wiki/Plantain#Use_of_parts_other_than_the_fruithttp://www.agridept.gov.lk/more.php?morelink=Introduction%20&pagelink=Banana&heading=Fruitshttp://www.fao.org/docrep/007/ae216e/ae216e09.htm#TopOfPage

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