Many local plantain cultivars are staple foods and many consumers are still not necessarily the subject of scientific studies. This study was carried out to investigate the nutrient and antinutrients contents of 9 local cultivars of plantain. The plantain pulps were removed from the fruits, leaving the peels only. The pulps where thoroughly washed, cut into small pieces, dried and grounded into powder. Thereafter, the mineral analysis, nutriments and antinutrients contents of the pulps were all assessed. The results showed that the highest level of protein, fat, reducing sugars, total sugars, carbohydrate, energy content, dry matter, ash, fiber, pH, titratable acidity and starch are respectively 4.71 g / 100 g DM (Afoto), 0.75 g/100 g DM (Banablé), 5.90 g/100 g DM (Banadié), 0.55 g/100 g DM (Olègna), 92.71 g/100 g DM (Ataplègnon), 388.72 Kcal/100 g DM (Banablé), 43.8 % (Olègna), 2.63 % (Banadié), 1.80 g/100 g DM (Afoto), 6.11 (Afoto ), 82.23 % (Banakpa). In addition, these plantains contain more essential amino acids and no-essential. The levels of vitamins B1, B2, B3, B5 and C are low. Minerals such as potassium, magnesium, phosphorus, calcium, sodium, iron, copper and zinc were determined and potassium predominates (309.60 - 370.40 mg / 100 g DM).The Olègna cultivar recorded the lowest rate of total polyphenols (218.63 mg / 100 g DM) and flavonoids (110.02 mg / 100 g DM). Gallic acid contents evolve 93.23 (N'glétia) to 119.23 mg / 100 g DM (Attiébana). Tannins, phytates, lignin have low levels while the rate of oxalates is high and the values range from 86.77 (Banablé) to 119.33 mg / 100 g DM (Attiébana).
Prof. Dr. Bilal BİLGİN