. 2019 Aug 5;56(12):5298–5308. doi: 10.1007/s13197-019-04000-4

Table 1.

Chemical composition of outer and inner bract of culinary banana flower

Component	Outer bract	Inner bract
Moisture content (g/100 g)	8.47 ± 0.02^a	8.44 ± 0.02^a
Crude fat (g/100 g)	4.78 ± 0.30^a	7.02 ± 0.03^b
Protein (g/100 g)	2.06 ± 0.15^a	2.55 ± 0.05^b
Crude fibre (g/100 g)	9.52 ± 0.20^a	10.73 ± 0.20^b
Ash (g/100 g)	14.00 ± 0.10^b	10.1 ± 0.64^a
Starch (mg/100 g)	7.2 ± 0.17^a	16.8 ± 0.10^b
Insoluble dietary fibre (g/100 g)	53.9 ± 0.10^a	61.86 ± 0.14^b
Soluble dietary fibre (g/100 g)	7.23 ± 0.25^b	4.36 ± 0.55^a
Total dietary fibre (g/100 g)	61.13 ± 0.15^a	66.22 ± 0.67^b
Cellulose (g/100 g)	5.47 ± 0.25^a	13.19 ± 0.26^b
Hemicellulose (g/100 g)	18.83 ± 0.76^b	14.36 ± 0.32^a
Pectin as calcium pectate (g/100 g)	5.31 ± 0.20^b	3.97 ± 0.11^a
Total polyphenol content (mg phenols/g dry sample)	7.56 ± 0.11^a	9.44 ± 0.05^b
K (mg/100 g)	1800.01 ± 0.017^b	1087.92 ± 0.088^a
Ca (mg/100 g)	651.86 ± 0.007^b	317.83 ± 0.076^a
Mg (mg/100 g)	567.56 ± 0.005^b	305.09 ± 0.026^a
Na (mg/100 g)	61.26 ± 0.031^b	17.94 ± 0.014^a
Fe (mg/100 g)	26.99 ± 0.026^b	14.51 ± 0.027^a
Zn (mg/100 g)	28.62 ± 0.054^b	9.13 ± 0.036^a
Cu (mg/100 g)	79.59 ± 0.003^b	5.53 ± 0.012^a

Mean with different superscript letters in the same row represent a significant difference at P < 0.05 based on paired t test, values represent mean ± SD; n = 3