Evaluation of bunch characteristics and flour yield potential in black Sigatoka resistant plantain and banana hybrids

Abstract

Post harvest evaluation is an important criterion in the screening of plantain and banana hybrids. Processing is a means of adding value to fruits, while extending shelf life and facilitating transportation. This study aimed at determining genetic differences among plantain and banana hybrids for flour yield to facilitate adoption and industrialisation. Eleven Musa hybrids, with resistance to black Sigatoka disease were used in this study. Flour was obtained by milling dried pulps, and flour yield was expressed as percentage of the bunch weight. Significant differences in flour yield were observed across the genotypes. Among the hybrids, highest flour yield (16.5%) was obtained in 548-9, while 25273-1 had the lowest (10.3%). Flour yield did not differ significantly (p>0.05) between Obono l'Ewai (18.5%) and two of the hybrids, 548-9 (16.5%) and 25502-S4 (16.4%). However, there was a significant difference (p<0.05) in flour yield between Obino l'Ewai and all other hybrids. Clone 548-9 differed significantly (p<0.05) from 25291-S41, 25273-1 and SH 3362 in flour yield. The moisture content of the flour was averaged 8%. This study revealed that there is a potential for adoption of black Sigatoka resistant Musa hybrids based on high yield at harvest and flour yield potential. Plantain and banana hybrids may therefore constitute important source of flour for baking industry.

Keywords: hybrids, black Sigatoka resistant, adoption, flour yield, utilisation Global Journal of Pure and Applied Sciences Vol. 12(1) 2006: 41-43