Titratable acidity (g/100g)

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Presentation transcript:

Titratable acidity (g/100g) Table 2. Effect of different stages of development on pH, browning potential and titratable acidity of Musa ABB Stage pH Titratable acidity (g/100g) Ascorbic acid (mg/100g) Lignin (mg/100g) Cellulose (mg/100g) I 5.03±0.15ba 0.16±0.01a 1.12±0.02e 0.56±0.08a 0.04±0.01a II 5.01±0.09a 0.19±0.02a 0.86±0.02d 0.68±0.10a 0.25±0.01b III 5.12±0.17a 0.23±0.03b 0.83±0.03c 1.25±0.12b 0.32±0.02c IV 5.25±0.37a 0.91±0.11b 1.57±0.09c 1.06±0.05d V 5.76±0.87b 0.25±0.05b 0.74±0.90a 0.54±0.75a 0.28±0.06b aMeans in columns followed by the same letter are not significantly different at p<0.05; values represent mean± SD, n=4 P. Khawas et al. Nutritional Composition of Culinary Musa ABB at Different Stages of Development. American Journal of Food Science and Technology, 2014, Vol. 2, No. 3, 80-87. doi:10.12691/ajfst-2-3-1 © The Author(s) 2014. Published by Science and Education Publishing.