Phytochemical and Biological Investigation of Leaf of Musa
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Advancing Banana and Plantain R & D in Asia and the Pacific
Advancing banana and plantain R & D in Asia and the Pacific Proceedings of the 9th INIBAP-ASPNET Regional Advisory Committee meeting held at South China Agricultural University, Guangzhou, China - 2-5 November 1999 A. B. Molina and V. N. Roa, editors The mission of the International Network for the Improvement of Banana and Plantain is to sustainably increase the productivity of banana and plantain grown on smallholdings for domestic consumption and for local and export markets. The Programme has four specific objectives: · To organize and coordinate a global research effort on banana and plantain, aimed at the development, evaluation and dissemination of improved banana cultivars and at the conservation and use of Musa diversity. · To promote and strengthen collaboration and partnerships in banana-related activities at the national, regional and global levels. · To strengthen the ability of NARS to conduct research and development activities on bananas and plantains. · To coordinate, facilitate and support the production, collection and exchange of information and documentation related to banana and plantain. Since May 1994, INIBAP is a programme of the International Plant Genetic Resources Institute (IPGRI). The International Plant Genetic Resources Institute (IPGRI) is an autonomous international scientific organization, supported by the Consultative Group on International Agricultural Research (CGIAR). IPGRIs mandate is to advocate the conservation and use of plant genetic resources for the benefit of present and future generations. IPGRIs headquarters is based in Rome, Italy, with offices in another 14 countries worldwide. It operates through three programmes: (1) the Plant Genetic Resources Programme, (2) the CGIAR Genetic Resources Support Programme, and (3) the International Network for the Improvement of Banana and Plantain (INIBAP). -
Introduction
Introduction illets are called so because many thousands of grains are Mharvested from each seed sown. Besides the two major millets- sorghum (Sorghum bicolor) and pearl millet (Pennisetum Barnyard Millet typhoides), there are several small millets like finger millet (Eleusine coracana), kodo millet (Paspalum scrobiculatam), proso millet (Panicum miliaceum), foxtail millet (Setaria italica), barnyard millet (Echinochloa colona), little millet (Panicum sumatrense) and Job’s tears (Coix lachryma-jobi), which are cultivated in India. They are all classified as “coarse cereals”. Such labeling has degraded their value, even though millets are the most nutritious of all cereals. Small millets have really small sized grains with 2.1 - 7.1 grams/1000 grains weight and 1.4 - 5.1 ml/1000 grain volume of the well filled grains, whose density ranges form 1.34 - 1.42 grams/ml. They are spherical to oval shaped and possess coloured seed coats (see key to the Indian millets and Table I). In this book, the two major millets cultivated in India, sorghum and pearl millets are also included along with the small millets mentioned above. 1 Millets are grown in arid, semi arid or montane zones as rainfed crops under marginal conditions of soil fertility and moisture, where little else can be grown. Their annual production is less than 2% of the total world grain production. However they are of great local importance as staples and as reserve crops in marginal areas. Thus, they are major source of energy and protein for millions of people and fodder for cattle in vast tracts of Asia and Africa. -
Thai Finest Delicious
Chef woody’s selections BANGKOK BAY 24 Stir-fried shrimp, scallops, and calamari with asparagus, Chinese eggplant, red bell peppers, jumbo onions, long hot peppers, and basil leaves in spicy basil sauce BANANA PLA SAM ROD 29 Thai Finest Delicious Sautéed chili, tamarind sauce with jumbo onions, red bell peppers, and long hot peppers served on crisp whole red snapper STARTERS fillets GAENG NUA 21 THAI SPRING ROLLS 6 Slow Cooker beef Thai curry with coconut milk. Served with Four fried rolls stuffed with glass noodles, carrots, taro, and steamed broccoli, onions, ginger, carrots, and asparagus cabbage. Served with sweet & sour sauce RED OCEAN 25 THAI SUMMER ROLLS 6 Shrimp & scallop sautéed with roasted chili sauce, asparagus, Two non-fried rolls stuffed with shrimp, imitation crab meat, broccoli, onions, carrots, red bell peppers, long hot peppers, and green leaf lettuce, rice noodles, bean sprouts, and fresh basil basil leaves leaves. Served with peanut butter dipping sauce, topped with ground peanuts SALMON CHA CHA CHA 23 EDAMAME 4 Pan-grilled salmon with lesser galangal, kaffir lime leaves, Boiled Edamame soybeans in their pod, tossed with salt mushrooms, Chinese eggplant, red bell peppers, long hot peppers, young pepper seeds, and basil leaves GYOZA (JAPANESE POTSTICKERS) 6 Juicy on the inside, crispy and golden brown on the outside, these BA-RAM-U 39 pan-fried vegetable dumplings served with soy vinaigrette Thai-Style BBQ lamb chops served with broccoli, carrots, dipping sauce mushrooms, asparagus, onions, and red bell peppers, stir-fried -
Banana Growing in the Florida Home Landscape1 Jonathan H
HS10 Banana Growing in the Florida Home Landscape1 Jonathan H. Crane and Carlos F. Balerdi2 Scientific name: Musa acuminata and Musa balbisiana per plant than sweet bananas. The groups differ in whether the male parts of the inflorescence are persistent or absent. Common names for banana: English—banana, plantain; Spanish—banano, platano, guineo, cambur History and Distribution Common names for plantain: English—plantain, horse The banana and plantain are native to southeast Asia, banana; Spanish—platano where they have been cultivated for thousands of years. Bananas are believed to have been introduced to Africa in Family: Musaceae prehistoric times. Recent evidence suggests bananas were introduced into the New World (Ecuador) by southeast Relatives of banana within the Order Zingiberales: Asians around 200 BCE, and more recently by Portuguese Numerous ornamental plants including traveler’s palm, and Spanish explorers in the early 16th century. The bird-of-paradise, heliconia, and ginger. Portuguese introduced bananas into the Canary Islands and the Spanish to the Island of Hispaniola during the 1500s. Introduction Susceptibility to frost keeps the banana from spreading Bananas are vigorously growing, monocotyledonous beyond the tropics and the warm subtropics. However, herbaceous plants. There are two species of banana, Musa bananas are grown commercially in a number of subtropi- acuminata and M. balbisiana, and most banana cultivars cal areas such as Australia, Morocco, South Africa, Egypt, are hybrids of these species. Banana cultivars vary greatly Israel, the Canary Islands, and south Florida. In some areas, in plant and fruit size, plant morphology, fruit quality, and bananas are grown inside plastic or glass covered structures. -
Post Harvest Profile of Banana: 2015
POST HARVEST PROFILE OF BANANA: 2015 GOVERNMENT OF INDIA MINISTRY OF AGRICULTURE (DEPARTMENT OF AGRICULTURE & COOPERATION) DIRECTORATE OF MARKETING & INSPECTION BRANCH HEAD OFFICE NAGPUR MRIN P R E F A C E Banana (Musa sapientum) is an important fruit crop in India. Bananas are grown in more than 150 countries, producing 105 million tonnes of fruit per year. The global production of banana is around 102028.17 thousand tons of which India contributes 29.19%. Main banana growing states are Tamil Nadu, Maharashtra, Gujarat, Andhra Pradesh and Karnataka. The Inter-Ministerial Task Force on Agricultural Marketing Reforms (May, 2002), suggested several measures for strengthening agricultural marketing system in the country for benefiting the farming community to enhance the share of farmers in the ultimate price of their produce as well as for various market functionaries in the new liberalized global market opportunities and to foster true competition among the market players. This profile has been prepared on the recommendation of the Inter-Ministerial Task Force with a view to enable the farming community to scientifically manage the post-harvest operations and to widening awareness for better marketing of the bananas. The profile covers almost all aspects of the marketing, such as post-harvest management, marketing practices, quality standards, grading, packaging, transportation, storage, SPS requirements, marketing problems, marketing information, etc. This “Post-Harvest Profile of Banana” has been prepared by Shri Akshay Yakub, Senior Marketing Officer under the supervision of Shri C R Jena, Deputy Agricultural Marketing Adviser and assisted by Ms. Aparajita Ghosh, Junior Statistical Officer, Directorate of Marketing and Inspection, Branch Head Office, Nagpur. -
Banana Leaf Gluten Free Certified
Disclaimer: Gluten-Free Soy-Sauce, hoisin & Oyster-Sauce are Banana Leaf Gluten Free Certified. The rest of ingredients are ONLY Best Estimates (Not Certified). Consumption is at your OWN RISK. Appetizers/ Salads/ Soup Gado-Gado jicama, lettuce, cucumber, seared tofu, peanut sauce $14.50 Satay Chicken $14.95, Beef or Combo Satay $17.95 cucumber, onion, peanut sauce Green Papaya & Mango Salad shrimps, roasted almond, kesom leaf $13.95 Fresh Hand Roll shrimps, bean sprouts, thai basil, rice paper, peanut sauce $12.50 Sambal Anchovy onion, cucumber $9.50 Tom Yam Soup hot & sour, seafoods or chicken, mushroom, kaffir lime leaf, lemon grass $14.95 (small) $17.50 (large) Galangal & Kaffir Lime Soup seafood or chicken, coconut milk, mushroom, galangal $14.95 (small) $17.50 (large) Poulty Mango Chicken green & red pepper in mango shells $16.95 Utama Basil Chicken selected veggie, red onion, thai chili $16.50 Singaporean Black Pepper Chicken eggplant, string beans $16.50 Rendang Chicken Malay curry sauce $16.50 Green or Red Curry Chicken varietal vegetables, soft tofu $16.50 Penang Sizzling Chicken green & red bell pepper, sweet onion, creamy shrimp paste $16.95 Beef & Lamb (Serving pastured beef shank & lamb, Certified Angus Steak) Rendang Braised Beef Shank malay curry $18.95 Green or Red Curry Beef certified angus steak, varietal vegetables, soft tofu $18.95 Nyonya Shaking Beef certified angus steak, anaheim chili, red bell peppers, sweet onion, thai chili $20.95 Utama Basil Beef certified angus steak, selected veggie, red onion, thai chili -
Processing of Banana Flour Using a Local Banana As Raw Materials In
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by International Journal on Advanced Science, Engineering and Information Technology Vol.3 (2013) No. 4 ISSN: 2088-5334 Processing of Banana Flour Using a Local Banana as Raw Materials in Lampung Alvi Yani, Ratna Wylis Arief, Nina Mulyanti Lampung Assessment Institute for Agricultural Technology Jl Z.A. Pagar Alam No,1 A. Raja Basa. Bandar Lampung Email : [email protected] Abstract—The research aims to get the best local banana from several aspects (rendement total sugar content, organoleptic and nutritional value) in the process into banana flour (BF). Research conducted in July-September 2010 and mature green bananas were collected from the farmer’s field of Pardasuka Village, Ketibung District, South Lampung Regency. Research conducted using randomized design with four banana types , a). Janten, b). Kepok Manado, c). Muli and d), Raja Nangka.. Analyses carried out on rendement, nutritional value, total sugar and whiteness. Organoleptic test was done for knowing customer preferences (color, flavor and texture) by 20 panelists with score 1 to 7 (very not like s/d really like). Results showed that rendement of BF from Janten was the highest (range of recovery 35-36%) followed by BF from Raja Nangka (20-21%), Kepok Manado (20%) and Muli (16-17%). The highest total sugar was BF from Muli i.e .7.784% followed by Raja Nangka (4.985%), Kepok Manado (4.961%) and Janten (3.732%), whereas whiteness ranges from 42.85 to 61, 55% with the highest levels of whiteness of BF from Kepok Manado (61.55%), followed Janten (54%), Raja Nangka (43.25%) and the lowest of Muli (42.85%). -
Bananas and Food Security : Les Productions Bananières : Un Enjeu
Bananas and Food Security Les productions bananières : un enjeu économique majeur pour la sécurité alimentaire International symposium, Douala, Cameroon, 10-14 November 1998 C. Picq, E. Fouré and E.A. Frison, editors Bananas and Food Security COOPERATION FRANÇ AISE CTA Les productions bananières : un enjeu économique majeur pour la sécurité alimentaire bananières Les productions CIRAD F I IS A N T PA COOPERATION FRANÇAISE CTA C R B P C R B P INIBAP ISBN 2-910810-36-4 Acknowledgements INIBAP is grateful to all the participants of the International Symposium “Bananas and Food Security/Les productions bananières: un enjeu économique majeur pour la sécurité alimentaire” for their contribution to these proceedings. INIBAP would especially like to thank: • the Centre de recherches régionales sur bananiers et plantains (CRBP), who took the initiative to hold the meeting and contributed material and staff resources to ensure the workshop’s success, and the Centre de coopération internationale en recherche agronomique pour le développement (CIRAD), who played a key role in ensuring the scientific quality of the meeting. • The Technical Center for Agricultural and Rural Cooperation (CTA), the European Union, the Coopération Française (CF) for their financial support for this event, and the Food and Agricultural Organization of the United Nations (FAO) for its coopera- tion and input. • In addition, INIBAP would like to express its gratitude to the Government of Came- roon for hosting this symposium and thanks the members of the Scientific Committee for ensuring the high quality of presentations made at this symposium. • C. Picq, E. Fouré and E.A. Frison for their conscientious work as scientific editors of the proceedings, • D. -
Selection of Principal Starchy Food in a Livelihood System Based on Bananas: the Formation of Food Culture in Buganda, Central Uganda
Selection of Principal Starchy Food in a Livelihood System Based on Bananas: The Formation of Food Culture in Buganda, Central Uganda YASUAKI SATO Osaka Sangyo University In part of the Great Lakes Region of East Mrica, people make their livelihoods by intensively using bananas as a principal starchy food (PSF) as well as a wide variety of other crops. This study examines the selection of the PSF in terms of the cropping patterns and the food-use system among the Ganda people of Central Uganda. Data on their crops suggest that combin ing production of bananas and other crops is essential for a stable food supply. The ecological characteristics of bananas and the decisions of each household have great influence on cropping patterns. Regarding food use, descriptions reveal that delicate techniques and sensibilities in preparing banana meals are remarkably developed and are also applied to other crops. In this way, an analysis of neither a framework of people's adaptations to external conditions nor one of food preferences is adequate to understand the complex people-nature relation in a study of food culture. Rather, it is crucial to use both frameworks in understanding the formation of food culture. Keywords: agriculture, banana, food culture, Ganda, principal starchy food (PSF), Uganda 1. INTRODUCTION 1.1. 'Ihe Ganda People and Bananas In part of the Great Lakes Region in East Mrica, including Uganda, Tanzania, Kenya, Rwanda, Burundi, and the eastern Democratic Republic of Congo, banana is an indispensable staple food crop. People heavily depend on banana crops in terms of agricultural landscape, subsistence economy, and local customs (c£ Sato & Shigeta 2006; Shigeta & Sato 2006). -
BANANA PRODUCTION and RESEARCH in Easrern and CENTRAL AFRICA
I DRC-MR1l4e BANANA PRODUCTION AND RESEARCH IN EASrERN AND CENTRAL AFRICA Proceedings of a Regional Workshop held in Bujumbura, Burundi 14-17 December 1933 Orqanizing and Editorial Committee: Roger A. Kirkby Damien Ngendahayo Sponsored and organized by: Institut de Recherche Agronomique et Zootechnique (IRAZ) International Development Research Centre (IDRC) r1ateri a 1 contained in this report is produced as subr.iitted and has not been subjected to peer review or rigorous editing by IDRC Communications Division staff. Mention of proprietary naliles does not constitute endorser.ient of the product and is given only for inforr.iation. - iii - CONTENTS Pref ace v Participants vii Opening Session Opening Address H.E. The Minister for Agriculture and Animal Husbandry, Republic of Burundi ........................................... 1 Introduction and Objectives of the Workshop Roger A. Kirkby ............................................... 5 Country Presentations: Economic Co11111unity of the Great Lakes States Overview of Banana Cultivation and Constraints in the Economic Community of the Great Lakes States (CEPGL) Kabonyi Sebasigari ........................................... 9 Banana Production and Research in Burundi Baragengana R~novat ........................................ 23 Banana and Plantain Production in Kivu, Zaire Musanganyi Tshitebwa and Mutungulu Kande Mutanda ............. 28 Country Presentations: Tanzania, Uganda and Kenya Banana Production and Research in Tanzania A.S.S. Mbawana .............................................. -
Bananas, Raw Materials for Making Processed Food Products Guylène Aurore, Berthe Parfait, Louis Fahrasmane
Bananas, raw materials for making processed food products Guylène Aurore, Berthe Parfait, Louis Fahrasmane To cite this version: Guylène Aurore, Berthe Parfait, Louis Fahrasmane. Bananas, raw materials for making pro- cessed food products. Trends in Food Science and Technology, Elsevier, 2009, 20 (2), pp.78-91. 10.1016/j.tifs.2008.10.003. hal-02666942 HAL Id: hal-02666942 https://hal.inrae.fr/hal-02666942 Submitted on 31 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Trends in Food Science & Technology 20 (2009) 78e91 Review Bananas, raw (FAOSTAT, 2004), 71 million tonnes of dessert bananas, materials for making primarily from the Cavendish subgroup; and 32 million tonnes of plantains were produced in 2004 (Table 1). As well as banana and plantain are among the world’s leading processed food fruit crops, there are very few industrial processed products issuing from these tropical productions. In this review, we products will focus on the opportunity to develop knowledge on ba- nanas’ composition and properties as raw materials for Guyle`ne Aurorea, making processed food products. b Berthe Parfait and The banana plant, a large, high-biodiversity, b, fruit-bearing herb Louis Fahrasmane * Banana plants are the world’s biggest herbs, grown abun- dantly in many developing countries. -
The in Vitro Propagation Techniques for Producing Banana Using Shoot Tip Cultures
American Journal of Plant Sciences, 2014, 5, 1614-1622 Published Online May 2014 in SciRes. http://www.scirp.org/journal/ajps http://dx.doi.org/10.4236/ajps.2014.511175 The in Vitro Propagation Techniques for Producing Banana Using Shoot Tip Cultures Munguatosha Ngomuo1, Emerald Mneney2, Patrick A. Ndakidemi1* 1School of Life Sciences, Nelson Mandela African Institute of Science and Technology, Arusha, Tanzania 2Mikocheni Agricultural Research Institute, Dar es Salaam, Tanzania Email: *[email protected] Received 23 March 2014; revised 22 April 2014; accepted 5 May 2014 Copyright © 2014 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/ Abstract Banana is an important food crop and the second most important fruit crop. Despite the significant commercial value of the crop, the main production constrain is the availability of reliable and safe planting material. The planting materials obtained through conventional methods (suckers) do not meet the increasing demand for planting and they are of poor quality. Tissue culture is the approach which can solve these problems. Micro propagation of the crop is also faced with chal- lenges which need to be addressed in order to improve its production. Some of the problems which hinder the success of the crop include oxidative browning of the wounded tissues and low number of shoots produce per explant. This review highlights the challenges encountered in tissue culture of banana and explores the in vitro propagation techniques by using shoot tip cultures of banana as the possibilities to overcome these problems.