Table 1.
Fructan content of banana cultivars
| Banana cultivar | Moisture (%) | pH | Titratable acidity (% anhydrous Citric acid) | Fructan (FW) mg/100 g | Fructan (DW) g/100 g |
|---|---|---|---|---|---|
| Hill banana | 68.6 ± 0.5 | 5.3 ± 0.01 | 0.25 ± 0.02 | 696.4 ± 2.7 | 2.22 ± 0.06 |
| Karpooravalli | 67.3 ± 1.1 | 5.6 ± 0.07 | 0.13 ± 0.03 | 665.7 ± 23.5 | 2.04 ± 0.07 |
| Morris | 51.7 ± 0.8 | 5.4 ± 0.04 | 0.33 ± 0.02 | ND | ND |
| Nendran | 55.1 ± 0.3 | 4.6 ± 0.05 | 0.42 ± 0.01 | 1433.3 ± 20 | 3.19 ± 0.04 |
| Poovan | 71.4 ± 0.3 | 4.5 ± 0.02 | 0.46 ± 0.03 | ND | ND |
| Rasthali | 68.4 ± 0.1 | 4.8 ± 0.06 | 0.39 ± 0.33 | 470.0 ± 37.4 | 1.49 ± 0.01 |
| Red banana | 72.8 ± 1.2 | 5.2 ± 0.03 | 0.33 ± 0.01 | ND | ND |
FW Fresh weight, DW Dry weightl, ND Not detected
* Moisture, titratable acidity and fructan content, Mean ± S.D (n = 3)