Skip to main content

International Journal of Phytomedicine and Phytotherapy

Table 1 Proximate composition (g/100 g DM), energy value (Kcal/100 g) and minerals (mg/100 g) of plantain, soycake, rice-bran and oat-bran flour blends and control samples

From: Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Samples 100% Plantain PSC PSR PSO PSRO Cerolina *Ref.
Moisture 5.10 ± 0.04d 5.20 ± 0.02c 5.10 ± 0.03d 5.30 ± 0.02b 5.50 ± 0.05a 5.60 ± 0.04a < 10
Ash 2.00 ± 0.02e 3.50 ± 0.01c 4.40 ± 0.05a 3.00 ± 0.06d 4.00 ± 0.03b 2.00 ± 0.04e < 3
Fat 2.00 ± 0.02f 5.00 ± 0.01e 6.09 ± 0.03d 6.29 ± 0.05c 6.87 ± 0.03b 8.67 ± 0.04a 10–25
Fibre 1.33 ± 0.02f 2.20 ± 0.04e 5.69 ± 0.03a 3.19 ± 0.04d 4.97 ± 0.09b 3.55 ± 0.06c < 5
Protein 5.69 ± 0.09f 16.44 ± 0.04e 16.52 ± 0.06d 19.43 ± 0.07b 19.59 ± 0.04a 18.01 ± 0.05c > 16
Carbohydrates 83.88 ± 0.09a 67.66 ± 0.04b 62.20 ± 0.05c 62.79 ± 0.07c 59.07 ± 0.03d 62.17 ± 0.08c 64
Energy 376.28 ± 0.17d 381.40 ± 0.21c 369.69 ± 0.15e 385.49 ± 0.23b 376.47 ± 0.10d 398.75 ± 0.24a 400–425
Minerals
 Ca 2.32 ± 0.00d 2.41 ± 0.01c 2.24 ± 0.01e 3.27 ± 0.00b 4.33 ± 0.01a 2.38 ± 0.01c 500
 Mg 2.47 ± 0.00e 2.54 ± 0.01d 2.67 ± 0.01c 2.85 ± 0.01b 3.54 ± 0.01a 2.40 ± 0.01f 76
 P 7.43 ± 0.01f 24.37 ± 0.01d 26.27 ± 0.01c 33.36 ± 0.00a 29.35 ± 0.01b 17.31 ± 0.00e 456
 K 8.51 ± 0.01e 9.15 ± 0.01d 9.64 ± 0.01c 10.12 ± 0.01b 14.82 ± 0.01a 7.38 ± 0.00f 516
 Na 4.27 ± 0.00d 4.53 ± 0.01c 4.59 ± 0.01b 4.57 ± 0.00b 4.66 ± 0.01a 3.71 ± 0.00e 296
 Fe 2.16 ± 0.00e 2.34 ± 0.01d 2.83 ± 0.01b 2.83 ± 0.00b 2.95 ± 0.01a 2.53 ± 0.01c 16
 Zn 2.64 ± 0.00c 1.53 ± 0.01f 2.38 ± 0.01e 2.74 ± 0.01b 2.84 ± 0.01a 2.56 ± 0.01d 3.20
 Cu 0.09 ± 0.01bc 0.12 ± 0.00b 0.10 ± 0.01b 0.15 ± 0.01a 0.16 ± 0.01a 0.09 ± 0.01bc 0.89
 Mn 0.19 ± 0.00d 0.24 ± 0.00c 0.31 ± 0.01a 0.27 ± 0.01b 0.29 ± 0.01ab 0.16 ± 0.01e 1.50
 Na/K 0.50a 0.49a 0.48a 0.45b 0.31c 0.50a < 1.00
 Ca/P 0.31a 0.10c 0.09c 0.10c 0.15b 0.09c > 1.00
  1. Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05
  2. Key: 100% Plantain flour; PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); Cerolina: a commercial flour meal. Ref: NIS [118]