Factors Of Banana (Musa Spp)

Banana (Musa spp.) is one of the most produced and widely consumed by worldwide market; and was originally descendent from hot and tropical region in South East Asia. For over 200 species were discovered which contributes to various cultivar with different types of characteristics and appearances tagged along the traits (Salunke, 1984). Banana came from family Musaceae genus and scientifically named as Musa paradisiacal L. In Malaysia, the diversity of banana can be proofed by the cultivars of diploid AA (eg. P. Berangan, P. Mas, P. Embun, etc) which commonly eaten fresh and cultivars of cooked banana with natural hybrids of AAB (eg. P. Nangka, P. Raja, P. Tanduk, etc); also ABB cultivars traits consists of (P. Awak, P. Abu, P. Nipah, etc)
It is studied by (Liu, 1976), that Musa spp. from Costa Rica country had shorter green life (preclimacteric) and faster ripening due to warmer condition during transit and storage. This can be related to Malaysian climate as Malaysia went through hot and humid condition throughout the year due to near positioned to equator. Ethylene exposition is identified as one of the factors that accelerate the degradation of chlorophyll and induced the yellowish color in the green tissue of fruits. At premature stage, 70%-80% of starch is presence on dry weight basis and sugar relatively increase and accumulate during ripening which is cause by the hydrolysis of starch in the presence of ripening enzymes ahead of maturity phase (Wills and Greenfield, 1984).

4.0 Chemical Composition and Nutritional Value Including Vitamin, Mineral, Phenolic and Antioxidant Compounds among others
4.1 Vitamins and Mineral
Banana fruits (Musa spp.) contain decent amount of essential vitamin and mineral such as magnesium (Mg), potassium (K), calcium (Ca), sodium (Na), iron (Fe) zinc (Zn) and phosphorus (P); also rich in vitamin A, C and all the B group that contributes to maintaining the good health and proper functioning of the body. Apart from mineral contents, banana
such as vitamins and nutrient content, attention has been directed to the study of the antioxidant activity present in the most diverse fruits, including banana. The presence of antioxidant components such as phenolic compounds in the human diet is associated with protective effects in the prevention of some chronic-degenerative diseases related to oxidative stress, i.e., preventing the harmful action of free radicals on proteins, DNA and lipids (Isabelle et. al., 2010). In addition, antioxidant compounds have proven action on synergistic effects and protective properties against various degenerative diseases, including cancer, stroke, cardiovascular diseases, Parkinson’s and Alzheimer’s disease (Hameed, 2009). This fruit also contains antioxidant compounds including polyphenols, catecholamine, carotenoids and powerful dopamine. Large quantities of green banana waste such as below-grade fruit or fruit with skin defects are turned into flour for the export industry (Subagio et. al.,