Chemical and Orgarnoleptic Quality of Figs from Selected Sweet bananas (Musa Spp)

Abstract

The chemical composition and organoleptic quality of four Cameroonian industrial banana varieties at two ripening stages and figs made from them, were evaluated. The results showed that sucrose content and Lovibond colour index increased significantly with ripening in both fresh fruits and figs and appeared to be the main factors that influenced the appreciation of the quality of the figs. Of the four varieties evaluated for appearance, bitterness, texture, odour and taste, figs from Gros Michel were the most appreciated with respect to all the parameters put together



The Journal of Food Technology in Africa Volume 5 Number 2 (April - June 2000), pp. 70-72