Abstract:

In order to utilize the resource and medical value of banana inflorescence, nutritional compositions and functional components were analyzed in different locations of banana inflorescence (Musa AAA group cv baxijiao ) grown in Hainan. Results showed that the levels of different nutritional factors exhibited a significant difference (P＜0.05) among different locations. Higher contents of protein, crude fat and ash, and lower content of water were determined in flowers and growth points. Flowers had the highest content of total dietary fiber, which was up to 5.74 g/100 g. Meanwhile, larger amount of minerals were also determined in three locations, and the highest composition of these major elements were potassium, which was ranged from 42.07 to 57.13 mg/kg. In addition, totally 18 essential and non-essential amino acids in these tissues were detected and the content of glycine, leucine and alanine were rich. Among these essential amino acids, lysine revealed the lowest chemical score and amino acid score. In three tissues, growth point contained the highest levels of unsaturated fatty acids (70.2%). The contents of vitamin E, total saponin and flavonoids were also investigated and rich in banana flowers. These investigations provided a fundamental nutritional data of banana inflorescence for food science.

Key words: Musa AAA group cv baxijiao, inflorescence, chemical composition, nutritional value