Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana
Table 4
Proximate analysis of the extracted pectin.
Fat content (%)
Crude fibre content (%)
Total ash (%)
Acid insoluble ash (%)
Water soluble ash (%)
Protein content (%)
NFE carbohydrate content (%)
MGD
a5.05 ± 0.021
a1.67 ± 0.171
a1.87 ± 0.011
a0.01 ± 0.001
a10.68 ± 0.151
a3.68 ± 0.011
a27.85 ± 0.091
MGL
b3.60 ± 0.101
b2.02 ± 0.092
b3.23 ± 0.021
d0.02 ± 0.002
b20.96 ± 0.571
b4.74 ± 0.011
b33.26 ± 0.111
MHD
a4.42 ± 0.062
a1.65 ± 0.053
a2.84 ± 0.022
b0.01 ± 0.003
a16.53 ± 0.212
a3.51 ± 0.032
a43.26 ± 0.032
MHL
b4.40 ± 0.163
b1.63 ± 0.014
b1.66 ± 0.032
d0.02 ± 0.004
b10.68 ± 0.382
b4.15 ± 0.072
b34.72 ± 0.212
MRD
a6.94 ± 0.114
a2.02 ± 0.045
a2.15 ± 0.013
c0.04 ± 0.025
a13.44 ± 0.273
a2.11 ± 0.043
a46.90 ± 0.263
MRL
b4.62 ± 0.134
b1.01 ± 0.026
b1.34 ± 0.013
d0.05 ± 0.006
b9.76 ± 0.093
b2.66 ± 0.013
b69.08 ± 0.173
TGD
c5.67 ± 0.135
c1.42 ± 0.037
c2.34 ± 0.024
e0.06 ± 0.007
c14.64 ± 0.104
c6.80 ± 0.124
c27.40 ± 0.224
TGL
d2.43 ± 0.155
d1.66 ± 0.328
d2.56 ± 0.034
f0.05 ± 0.008
d16.41 ± 0.184
d6.82 ± 0.045
d51.15 ± 0.234
THD
c6.29 ± 0.126
c2.56 ± 0.099
c1.57 ± 0.015
e0.04 ± 0.009
c9.64 ± 0.105
c3.52 ± 0.096
c59.68 ± 0.505
THL
d3.04 ± 0.146
d1.59 ± 0.1610
d2.05 ± 0.015
g0.04 ± 0.0010
d12.47 ± 0.225
d3.72 ± 0.086
d58.44 ± 0.255
TRD
c6.32 ± 0.197
c1.06 ± 0.0511
c1.53 ± 0.016
e0.06 ± 0.0011
c10.58 ± 0.256
c2.86 ± 0.067
c60.89 ± 0.276
TRL
d4.65 ± 0.127
d1.01 ± 0.0212
d1.58 ± 0.026
h0.04 ± 0.0012
d11.37 ± 0.176
d3.45 ± 0.127
d62.31 ± 0.216
Columns with the same superscript letter show a significant difference between ripening stages and those with the same superscript number show a significant difference between the methods of extraction (). Each value is represented as mean ± SD (n = 3).