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| Protein |
Protein content of the bananas is given in Table 6. The protein content averaged 8.4, 9.7, and 12.0 mg Ig banana on a fresh weight basis for bananas analyzed as purchased and after two and four days of additional ripening, respectively. On a dry weight basis, the corresponding figures are 33.8, 39.4, and 51.6 mg/g. The protein in bananas held for two days increased by an average of 15. 7 percent on a fresh weight basis of banana or 18.9 percent on a dry weight basis. The protein in bananas held for four days increased by an average of 49.3 percent on a fresh weight basis of banana or 59.2 percent on a dry weight basis. The increase in protein in bananas ripened for four days as compared to those ripened for two days was significant at the 1 percent level (Table 2).
Updated: Wednesday, June 20, 2007.
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