This document details a proximate analysis of the Embul (Mysore, AAB) banana variety in Sri Lanka. The analysis determined the moisture content, total ash, free fat, total fat, crude protein, and crude fiber. The key results were:
1. The moisture content of Embul banana was found to be 72.85% on a dry basis.
2. Total ash content was determined to be 0.883% of the dry sample weight.
3. Other components analyzed included free fat (0.199%), total fat (0.5%), crude protein (0.073%), and crude fiber (2.7%).
4. This analysis provided nutritional information on
This document details a proximate analysis of the Embul (Mysore, AAB) banana variety in Sri Lanka. The analysis determined the moisture content, total ash, free fat, total fat, crude protein, and crude fiber. The key results were:
1. The moisture content of Embul banana was found to be 72.85% on a dry basis.
2. Total ash content was determined to be 0.883% of the dry sample weight.
3. Other components analyzed included free fat (0.199%), total fat (0.5%), crude protein (0.073%), and crude fiber (2.7%).
4. This analysis provided nutritional information on
This document details a proximate analysis of the Embul (Mysore, AAB) banana variety in Sri Lanka. The analysis determined the moisture content, total ash, free fat, total fat, crude protein, and crude fiber. The key results were:
1. The moisture content of Embul banana was found to be 72.85% on a dry basis.
2. Total ash content was determined to be 0.883% of the dry sample weight.
3. Other components analyzed included free fat (0.199%), total fat (0.5%), crude protein (0.073%), and crude fiber (2.7%).
4. This analysis provided nutritional information on
Proximately Analysis of Banana - Embul (Mysore, AAB)
Variety in Sri Lanka
Food Analysis & Food Structures 361 1.0 3 rd Year 1 st Semester
CHARINDU MAKAWITA AS 2008708 AS 60409 (2007/2008) BSc. (Spec)
Department of Food Science & Technology University of Sri Jayewardenepura Proximately Analysis of Banana - Embul
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Contents 1. Abstract ................................................................................................................................................. 3 2. Background ............................................................................................................................................ 3 History ...................................................................................................................................................... 3 3. Scientific Classification .......................................................................................................................... 3 Banana Varieties in Sri Lanka: .................................................................................................................. 4 Medicinal Values / Uses: .......................................................................................................................... 4 Major Growing Areas: .............................................................................................................................. 4 Nature of cultivation: ............................................................................................................................... 4 4. Methodology ......................................................................................................................................... 5 Proximate Analysis of Banana Embul (Mysore, AAB) variety of Sri Lanka ............................................... 5 Sample and Sample Collection ................................................................................................................. 5 Determination of Moisture ...................................................................................................................... 5 Determination of Total Ash ...................................................................................................................... 6 Determination of Free Fat ........................................................................................................................ 8 Determination of Total Fat ....................................................................................................................... 9 Determination of Crude Protein............................................................................................................. 10 Determination of Crude Fiber ................................................................................................................ 12 5. Conclusion: .......................................................................................................................................... 14 6. Discussion: ........................................................................................................................................... 14 7. References: .......................................................................................................................................... 17
Proximately Analysis of Banana - Embul
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1. Abstract This research is design to get an overall idea about the nutritional value of banana Embul (Mysore, AAB) variety of Sri Lanka. Gross compositions of Moisture Content, Total Ash, Free Fat, Total fat, Crude Protein & Crude Fiber are being proximately analyzed by this analysis. This study revealed that Moisture Content, Total Ash, Free Fat, Total fat, Crude Protein & Crude Fiber of the banana Embul (Mysore, AAB) variety in Sri Lanka are 72.85, 0.883, 0.199, 0.5, 0.073, 2.7 in dry basis respectively. 2. Background Banana (Musa spp.) is the most widely cultivated and consumed fruit in Sri Lanka. It is also an attractive perennial fruit crop for farmers due to its high economic gains throughout the year. Currently, nearly 60,000 ha (20000ha and 40000 ha in wet zone and dry + intermediate zones respectively) of land is under banana cultivation in Sri Lanka. Annual banana production is around 780,000 metric tons and average yield is 13 Mt/ha. From the total production there are about 35- 45 % under post harvest losses and export amount is 5 %. When consider the production it is the 4th important crop in the world as well as 2nd important fruit crop in the world. History Origin of banana was Southwest Asia. Musa accuminata and Musa balbesiana were the ordinary wild species and modern varieties were formed with mixing that two species. Those are 2n, 3n, 4n.
Species: M. paradisiaca Wild varieties Musa coccinea fiber varieties Musa textiles fruit varieties Musa sapientum plantain varieties Musa paradisiana
Banana Varieties in Sri Lanka: (Reference: Department of Agriculture Sri Lanka) There were 24 varieties, but in current situation only a few varieties can be found. Ambun Rath Kehel Ambul Nethrappalam Kolikuttu Bing Kehel Suwandel Puwalu Anamalu Alu Keselare Seeni are the types available in Sri Lanka. Embul, Kolikuttu, Anamalu, Seen kesel ,Rathambala, Embon are the recommended varieties by the Sri Lankan Agriculture Department. Medicinal Values / Uses: Ripe Fruit : Good source of energy; readily digestible fruit useful for feeding children suffering from diarrhea Useful for treatment z of gastro intestinal disorders, constipation, arthritis, anemia and allergies. Unripe fruit: Useful for urinary tract disorders, obesity, and disorders of menstruation. Major Growing Areas: All islands except very high cultivations Nature of cultivation: Large, medium, small scale orchards and home gardens. Proximately Analysis of Banana - Embul
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Some of the value added products of the banana are salad, chips and flours. In economic and marketing aspect banana is available in year around.
4. Methodology Proximate Analysis of Banana Embul (Mysore, AAB) variety of Sri Lanka Sample and Sample Collection Random sampling method was used to collect sample for the analysis. Embul banana sample was collected from different areas and homogenized sample was made using those samples.
Determination of Moisture Principle: Sample will be kept at 105 0 C in as oven and the weight loss will be the moisture present in the sample. Materials: Moisture dishes Oven maintained at 105 o C Weighing Balance Banana sample
Method: A Banana fruit was taken and the peel and seeds were removed. Then it was cut into small cubes and the cubes were mixed well in order to select a homogenized sample. To the nearest milligram, about 5g of the Banana cubes were weighed into a moisture dish which was cleaned, dried and weighed previously. The uncovered dish with the lid along the side was dried at 105 o C for 3 hours. After that, the dish was covered and transferred to the desiccator and the weight was measured quickly as soon as the dish is cool. The heating and weighing was repeated until successive weights do not differ by more than one milligram. The same procedure was repeated twice.
Proximately Analysis of Banana - Embul
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Data: Number of the dish(g) Weight of the moistur e dish (g) Weight of the (dish + sample) (g) Final weight of the (dish +sample) (g) Weight of the wet sample (g) Weight of the dry Sample (g) 1 20.90 25.87 22.24 4.97 3.63 2 22.23 27.23 23.58 5.00 3.65 3 45.45 50.52 46.85 5.07 3.67 Mean Weight 5.01 3.65 Calculation: Percentage of Moisture = = m 1 = Weight of the empty dish m 2 = Weight of dish & sample before drying m 3 = Weight of dish & sample after drying
Percentage of Moisture = = 72.85 % Determination of Total Ash Principle: Sample will be incinerated a 550 0 C or two hours and the weight remaining residue will be the total ash present in the sample. Materials: Muffle furnace Crucibles Weighing balance Desiccator Tongs Method: A Banana fruit was taken and the peel and seeds were removed. Then it was cut into small cubes and the cubes were mixed well in order to select a homogenized sample. A clean dry pre weighed Weight lost *100% Weight of sample m 2 - m 3 *100% m 2 - m 1
3.65 *100% 5.01 Proximately Analysis of Banana - Embul
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crucible was taken and accurately 5g the Banana sample was weighed into it. Then it was ignited slowly over a flame until no more fumes were evolved. Then the crucible was transferred to muffle furnace set at 550 0 C and it was incinerated until it is free of black carbon particles and it is white in color. After that the dish was removed carefully and allowed to cool in a desiccator. The weight of the dish was measured. This process of ashing, cooling and weighing was repeated till no further loss in weight was indicated. The same procedure was repeated twice. Data: No. of the crucible Weight of the empty crucible (g) Weight of the(crucible +sample) (g) Final weight of the (crucible + ash) (g) Weight of the wet sample (g) Weight of the ash sample (g) 1 47.53 52.54 47.57 5.01 0.040 2 46.89 52.04 46.94 5.18 0.050 Mean weight 5.095 0.045 Calculation: Ash percentage =
= m 0 = Weight of empty crucible m 1 = Weight of empty crucible & sample before ashing m 2 = Weight of empty crucible & ash
Ash percentage = = 0.883% % of nutrient on wet basis =
% of Ash on wet basis = = 0.239 % Weight of Ash *100% Weight of sample (m 2 - m o )
*100% (m 1 - m o ) 0.045 *100% 5.095 0.883 *(100 - 72.85) 100 Percentage on dry basis x (100 - % of moisture) 100 Proximately Analysis of Banana - Embul
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Determination of Free Fat Materials: Soxhlet extraction apparatus Round bottom flask Condenser Filter papers to make thimbles Mortar and pestle Hot water bath Heating mantle Weighing scale Dying oven Cotton wool Pumice chips Anhydrous Sodium Sulphate Petroleum ether
Method: Banana sample was taken and about 10g of the sample was added to the mortar and ground with twice the weight of anhydrous Sodium Sulphate. An extraction thimble was prepared using a filter paper and all powdered material in the mortar were added to that thimble and covered with cotton wool. The extraction thimble which containing the sample was placed in the soxhlet apparatus. A clean and dry round bottom flask was taken and some pumice chips were added to it. Then the weight of the flask, with the pumice chips was measured. Then 200ml of petroleum ether was added to the flask. Then the flask was connected to the soxhlet extractor and the condenser was fixed. While maintaining a low heating rate, it was refluxed for 5 hours. Once the refluxing is over, the solvent was distilled off and the flask (with the contents) was placed in an oven at 105 o C for 20 minute. Then it was cooled for 30 minutes and after cooling the weight was measured. The flask and the contents were dried until a constant weight was observed and the weight was recorded. Data: Weight of the flask with and chips = 275.47 g Weight of sample (dried) = 10.01g Weight of the flask with fat and chips = 275.49 g
Calculation: Crude fat percentage = X - F *100% W Proximately Analysis of Banana - Embul
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X - Weight of the flask with fat and chips F - Weight of the flask and chips W - Weight of sample Free fat percentage = = 0.199 %
Free fat percentage (wet basis) = = 0.054% Determination of Total Fat Principle: Total lipid extract will be obtained by digesting with the hot hydrochloric acid. Hydrochloric fat component will be extracted in to ethyl and pet ether and then the organic layer will be evaporated. The weight of the remaining residue will be the weight of the total fat. Materials: Beakers Mojonnier flasks Weighing Scale Hot water bath
Method: Banana sample was taken and 2g of the sample was added to a 100ml beaker. A HCl solution was prepared by mixing 25ml of Conc. HCl and 11ml of distilled water. Then 10ml of that solution and 2ml of 95% ethyl alcohol were added to the beaker which containing the Banana sample. The contents were mixed thoroughly and the beaker was placed on a water bath (70-80 o C) and the contents were stirred for about 30-40 minutes frequently. After that the beaker was removed from the water bath and it was cooled until it obtains the room temperature. Then 10ml of ethanol was added to it and the mixture was transferred in to the Mojonnier flask. The beaker was washed with 25ml of Diethyl ether in three portions and that solution was also added to the flask. The stopper 275.49 - 275.47 *100% 10.01 0.199 *(100 - 72.85) 100 Proximately Analysis of Banana - Embul
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was fixed to the flask and it was shaken for 1 minute. Then 25ml of pet ether was added to the flask and it was shaken again for 1 minute. The flask was allowed to stand until the upper ether layer is clear. The upper ether layer was transferred to a clean, dried and previously weighed beaker. Then the beaker was dried in a water bath at 80 o C until a constant weight was obtained. Data: Weight of the sample(g) Weight of the clean dry beaker(g) Final weight of the complex(g) 2.00 113.25 113.26 Calculation: % Total fat =
% Total fat of sample = = 0.5 %
% of Total fat on wet basis = = 0.135%
Determination of Crude Protein Principle: Total nitrogen content will be analyzed and protein content will be determined using the nitrogen. Materials: Kjeldhal digestion kit Titration flasks Weighing balance Burette Chemicals: 4% Boric acid solution Sodium sulphate solution Distilled water 0.02M Standard HCl solution Weight of Fat *100% Weight of sample 113.26 - 113.25 *100% 2.00 0.5 *(100 - 72.85) 100 Proximately Analysis of Banana - Embul
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Kjeldhal catalyst tablets Indicators
Method: Banana sample was taken and 0.1g of the sample was measured to a tissue paper (1 inch x 1 inch) and it was transferred to the Kjeldhal digestion flask. One Kjeldhal tablet and 2 ml of Conc. H 2 SO 4
were also added to the flask. Then the flask was connected to the fume trap and it was attached to the pump. The sample was digested until a clear solution without blank particles is obtained. A blank digestion was carried out too. A small titration flask was taken and 5ml of 4% boric acid solution and 3 drops of Kjeldhal indicator were added to it. This indicator was prepared by mixing two parts of 2% alcoholic methyl red solution with one part of 0.2% alcoholic methylene blue solution. Then, the digested sample was dissolved with a minimum amount of Ammonia free distilled water and transferred to a semi micro Kjeldhal apparatus, which has been previously conditioned by passing steam through it for several minutes slowly. After that, 8 ml of NaOH solution prepared by dissolving 50g of NaOH pellets and 8g of sodium thiosulphate in 100ml of distilled water was added to the flask. Then the titration flask which containing 4% boric acid and the Kjeldhal indicator were kept at the end of the digestion apparatus to trap the ammonia liberated. Steam was passed through the flask until about 15ml of distillate is received. The solution which was collected in the titration flask was titrated with a 0.02M Standard HCl solution. A blank distillation was carried out too. Data: Sample No. Weight of the sample(g) Volume of 0.02M HCl added (cm3) 1 0.320 0.20 2 0.315 0.15 3 0.318 0.05 Mean of 1,2,3 sample 0.318 0.133 Blank Titration 0.00 0.00 During trapping of NH3 in boric acid, color change was pink to green in color. During titration color change was (at the end point) green color to pink color. Calculation: Nitrogen % =
% Protein = Nitrogen % * 6.25 (Sample titre.. - Blank titre..) * Molarity of HCl x 14 x 100% 1000 * Weight of the sample
Proximately Analysis of Banana - Embul
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% Nitrogen of the sample = = 0.0117 % % Protein on dry basis = 0.0117* 6.25 % = .073 %
% of protein on wet basis = = 0.02% Determination of Crude Fiber Principle: Crude fiber will be the loss of dried residue remaining after the digestion of the sample with 1.25 % (w/v) H2SO4 and 1.25 % (w/v) NaOH solution under specific condition. Materials: 1 liter conical flask Air condenser Beakers Desiccator Weighing balance Litmus paper
Method: Banana sample was taken and 3g of the sample was added to a 1 liter conical flask. Then 200ml of boiling 1.25% Sulphuric acid was added to the flask and the air condenser was fixed to the flask. Then the mixture was boiled for 30 minutes. While boiling the mixture, boiling water was added to the flask whenever necessary to maintain the volume at a constant level. While boiling the flask was swirled occasionally to remove solids from adhering to the sides of the flask. The hot solution was decanted through a Buchner funnel fitted with a piece of silk cloth. The flask was rinsed with boiling water and the entire residue was transferred to the Buchner funnel and filtered. The residue (0.133 - 0) * 0.02 x 14 x 100 % 1000 * 0.318 .073 * (100 - 72.85) 100 Proximately Analysis of Banana - Embul
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remaining on the funnel was rinsed with boiling water until it is free from acid. The acidity was checked using blue litmus papers. Then using 200ml of near boiling 1.25% NaOH solution, the residue was carefully transferred to 1 liter flask from the silk cloth. The mixture was brought to boil as quickly as possible and the gentle ebullition was maintained for 30 minutes. Boiling water was added whenever necessary to maintain the volume. The hot solution was decanted through a Buchner funnel fitted with a previously weighted ash less filter paper. The entire residue was transferred quantitatively from the flask to the Buchner funnel. Then it was washed with 1% HCl until the filtrate was free from alkali, followed by distilled water, 15ml of alcohol and 10ml of diethyl ether. A crucible was taken and it was cleaned and dried well. The weight of the crucible was measured and the ash less filter paper was transferred to the crucible with the residue. It was dried in an oven at 105 o C until a constant weight was observed. After drying, the weight was measured and then it was transferred to the muffle furnace and was incinerated at 550 o C. The weight was measured after cooling the crucible using the desiccator. Data: Weight of the crucible & residue & Filter paper = 29.99g Weight of the crucible & ash = 29.5288g Weight of the filter paper = 0.3796g Weight of the Sample = 3.02g
Calculation: Percentage of fiber =
=
m 1 = Weight of the crucible & residue & Filter paper m 2 = Weight of the crucible & ash m 3 = Weight of the filter paper
% of fiber content of the sample = = 2.70 %
% of fiber content on wet basis = = 0.73% Loss in weight on incineration *100% Weight of sample m 1 - (m 2 + m 3 ) *100% Weight of sample 29.99 - (29.5288 + 0.3796) *100% 3.0200 2.70 * 100 - 72.85) 100 Proximately Analysis of Banana - Embul
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5. Conclusion: According to this study the nutrient content of the banana Embul (Mysore, AAB) variety in Sri Lanka as bellow,
Nutrient content of edible potion Nutrient % in Dry basis % in Wet basis Moisture 72.85 72.85 Total Ash 0.883 0.239 Free Fat 0.199 0.054 Total Fat 0.5 0.135 Crude Protein 0.073 0.02 Crude Fibre 2.7 0.73 6. Discussion: Banana has a great nutritional significance. The fruit is composed mainly of water as well as carbohydrates which provides energy in the human body. The unripe fruit contains more starch and less sugar as compared to the ripe fruits; its edible portion, which easily digestible, is about 7%. Banana contains eleven vitamins; among them are vitamins A, B, and C. Although fat and protein contents are very low, bananas are rich in some minerals, notably phosphorus which is essential for bone development, and calcium. Calorific value is 1 calorie per gram. According to the data of the Department of Agriculture in Sri Lanka, the nutritional content of the Banana in Sri Lanka are as follow. (Per edible portion) Energy 116.0 cal Moisture 74% Protein 1.2% Fat 0.3% Carbohydrates 27.2% Fibre 0.8% Calcium 1.7 % Phosphorus 3.6% Iron 0.09% Carotene 78.0ug Thiamine 50.0ug Riboflavin 80.0 ug Vat. C 7.0 ug
Proximately Analysis of Banana - Embul
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There are some small deviations in nutrition values that we find out from this analysis and the nutritional value that have been given by the above source. According to the geographical area were this banana has cultivated, the nutrients content can be varied. As well as the banana variety and the maturity stage also affect to the nutrient content. Random errors while the experiment can be affected to the final analyzed nutritional values of this study. Here, oven drying method is used to done this experiment. We cant remove bound water in the sample. But it not creates considerable effect on the final value because this bound water amount is very small compared to the free water content. Before start the study it is better to prepare a one sample for all the analysis fat, protein, crude fiber & ash respectively. To do this about 150 g of fresh mature Banana was taken & it was washed well. Then this sample was cut in to very thin small pieces and this cut sample was spread on a tray & was transferred in to a (105 0 C) oven for about 6-7 hours (until get well dried sample). Then this sample was powdered & then it was sealed well by using polythene. The wanted sample amounts for doing other experiments were taken from this prepared sample. Here we done this, because we cant get same sample of Banana for all experiments & also we can't do all experiments in same day. When digesting the sample, some proteins can be remaining in indigestible levels. So it affect to the final value. When transferring digested sample in to a semi micro Kjeldhal distillation apparatus some portions could be remain in the digestion flask, because of the precipitation of salts in the flask. This could be highly affected for the final result. The main problem was there were some leakages in the Kjeldhal apparatus & also ammonia gas had been released out when doing this experiment. When doing titration it should be done very accurately. Because color changes were came here by adding 2, 3 drops like very small portions of 0.02 M HCl. So this step can also be affected for giving incorrect results. If the chemicals that have been used in this experiment; were contaminated, also it could be affected for the final result. When scraping the residues on the whatman 52 filter paper some parts of the filter paper could be added to the residues; & it could be affected to the final result, like giving higher value for the fiber percentage. The sample is affected if the oil content is over 1 %. So have to treat these types of samples with pet ether to remove fat. Then should be boiled with diluted Sulfuric acid, then with diluted NaOH & after should wash with alcohol & ether. Here hadnt been treated with pet ether. Because the Banana does not contain over 1 % like fat content. Proximately Analysis of Banana - Embul
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In this experiment, ethanol was added to dissolve the chlorophyll; which were presented in the food sample obtained. So have to remove that chlorophyll, before determination of fiber content. Chlorophyll doesnt dissolve in water. Chlorophyll dissolves in ethanol solution. When transferring the dried sample from muffle Furner to the desiccator little amount of ash content can be lost. Because of this error result is giving a lower value for percentage of ash content in Banana. (Reference: About.com Nutrition Guide nutrition.about.com ) NUTRIENT UNITS % PROXIMATES Water g 87.627 Energy kcal 180.560 Energy kj 454.300 Protein g 1.215 Total Lipid (Fat) g 0.566 Carbohydrate g 27.647 Fiber, Total Dietary g 2.832 Ash g 0.944 MINERALS Calcium, Ca mg 7.080 Iron, Fe mg 0.366 Magnesium, Mg mg 34.220 Phosphorus, P mg 23.600 Potassium, K mg 467.280 Sodium, Na mg 1.180 Zinc, Zn mg 0.189 Copper, Cu mg 0.123 Manganese, Mn mg 0.179 Selenium, Se mcg 1.298 VITAMINS Vitamin C mg 10.738 Thiamin mg 0.053 Riboflavin mg 0.118 Niacin mg 0.637 Pantothenic Acid mg 0.307 Vitamin B-6 mg 0.682 Folate mcg 22.538 Vitamin B-12 mcg 0.000 Vitamin A, IU IU 95.580 Vitamin A, RE mcg_RE 9.440 Vitamin E mg_ATE 0.319 LIPIDS Fatty Acids, Saturated g 0.218 Proximately Analysis of Banana - Embul
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4:0 g 0.000 6:0 g 0.000 8:0 g 0.000 10:0 g 0.001 12:0 g 0.002 14:0 g 0.004 16:0 g 0.147 18:0 g 0.007 Fatty Acids g 0.048 16:1 g 0.014 18:1 g 0.032 20:1 g 0.000 22:1 g 0.000 Fatty Acids g 0.105 18:2 g 0.066 18:3 g 0.039 AMINO ACIDS Tryptophan g 0.014 Threonine g 0.040 Isoleucine g 0.039 Leucine g 0.084 Lysine g 0.057 Methionine g 0.013 Cystine g 0.020 Phenylalanine g 0.045 Tyrosine g 0.028 Valine g 0.055 Arginine g 0.055 Histidine g 0.096 Alanine g 0.046