| Title |
Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)
|
|---|---|
| Published in |
Plant Foods for Human Nutrition, July 2011
|
| DOI | 10.1007/s11130-011-0238-0 |
| Pubmed ID | |
| Authors |
Elizabete Wenzel Menezes, Carmen Cecília Tadini, Tatiana Beatris Tribess, Angela Zuleta, Julieta Binaghi, Nelly Pak, Gloria Vera, Milana Cara Tanasov Dan, Andréa C. Bertolini, Beatriz Rosana Cordenunsi, Franco M. Lajolo |
| Abstract |
Banana flour obtained from unripe banana (Musa acuminata, var. Nanicão) under specific drying conditions was evaluated regarding its chemical composition and nutritional value. Results are expressed in dry weight (dw). The unripe banana flour (UBF) presented a high amount of total dietary fiber (DF) (56.24 g/100 g), which consisted of resistant starch (RS) (48.99 g/100 g), fructans (0.05 g/100 g) and DF without RS or fructans (7.2 g/100 g). The contents of available starch (AS) (27.78 g/100 g) and soluble sugars (1.81 g/100 g) were low. The main phytosterols found were campesterol (4.1 mg/100 g), stigmasterol (2.5 mg/100 g) and β-sitosterol (6.2 mg/100 g). The total polyphenol content was 50.65 mg GAE/100 g. Antioxidant activity, by the FRAP and ORAC methods, was moderated, being 358.67 and 261.00 μmol of Trolox equivalent/100 g, respectively. The content of Zn, Ca and Fe and mineral dialyzability were low. The procedure used to obtain UBF resulted in the recovery of undamaged starch granules and in a low-energy product (597 kJ/100 g). |
Mendeley readers
The data shown below were compiled from readership statistics for 236 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 2 | <1% |
| Colombia | 1 | <1% |
| Brazil | 1 | <1% |
| Unknown | 232 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 38 | 16% |
| Student > Master | 29 | 12% |
| Student > Postgraduate | 15 | 6% |
| Researcher | 14 | 6% |
| Student > Doctoral Student | 13 | 6% |
| Other | 42 | 18% |
| Unknown | 85 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 62 | 26% |
| Engineering | 21 | 9% |
| Chemistry | 17 | 7% |
| Biochemistry, Genetics and Molecular Biology | 9 | 4% |
| Medicine and Dentistry | 8 | 3% |
| Other | 25 | 11% |
| Unknown | 94 | 40% |
Attention Score in Context
This research output has an Altmetric Attention Score of 45. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 29 December 2023.
All research outputs
#905,489
of 25,074,338 outputs
Outputs from Plant Foods for Human Nutrition
#32
of 744 outputs
Outputs of similar age
#3,335
of 121,424 outputs
Outputs of similar age from Plant Foods for Human Nutrition
#1
of 8 outputs
Altmetric has tracked 25,074,338 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 96th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 744 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 8.9. This one has done particularly well, scoring higher than 95% of its peers.
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We're also able to compare this research output to 8 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them