Abstract:
Banana, (matooke) Musa spp. triploid acuminate genome group (AAA-EAHB) is an important
crop in Uganda. Matooke flour contains more than 80% starch (db) which is good for both food
and nonfood industrial application, thus it require commercial processing to tap its potential.
However, commercial processing of matooke requires consistent product quality, which is
directly affected by degree of maturity. The main objective of this study was to determine the
optimum maturity window for commercial processing of matooke. This was objective was
achieved by establishing the effect of maturity age on maturity indices that can be potentially
used as a measure to estimate the maturity window; and also by establishing the effect of
maturity age at harvest on starch content (%db) of matooke flour. Matooke within maturity
window between 13 - 18 weeks, with starch content above 82% (db), is suitable for commercial
processing. The Combined Model: Y = 0.387 + 0.031X1 + 7.27X2 (R2 = 0.94, p < 0.01) was the
best model for estimating the maturity age at harvest. The Starch Model Y = 1.76 = 10.6X -
0.34X2
(R2 = 99, p < 0.01) can be used to estimate the starch content of matooke flour at any
given maturity age. |
