Isolation and Characteristics of Musa troglodytarum L. Starch at Different Maturity Stage

Abstract

This research was aimed to isolate and to characterize the chemical properties of F'ei banana (Musa troglodytarum L.) starch at different maturity stages. Chemical properties observed including moisture, ash, protein, fat, carbohydrate, fibre, and total sugar contents. F'ei banana with different maturity stages, i.e. first, second, and third maturity stages were applied in this research and were collected from the farmers in Naku Village, South Leitimur District. A completely randomized experimental design with three replications was applied. Results showed that the stage of maturity of the banana affected all observed variables. Moisture, fibre, and total sugar contents increased with increasing degree of maturity, whereas other variables were found to be decreased.