Banana, starch content

Bacteria, gut micToflora, 142, 143, 147-150 Bactemdes, 14 , 149 Banana, starch content, 139 BarorEceptor , 712 Basal level of transcription, 5 5 Basal metabolic rate (BMR), 302, 735-736 BCAA aminotransferase, 209, 430,433,434, 343... 

L-arabinose and D-xylose in hemi-cellulose of sugar Cane, V, 279 Banana starch. See under Starch. Barium acid heparinate, III, 146 Barium 2-desoxy-D-gIuconate, III, 144 Barium D-gluconate, III, 144 Barium hypobromite, III, 163 Barium salts, in preparation of aldonic acids with NaCN, I, 23 Bark, tree, pentosan content, V, 271 Barley, alpha amylase of malted, V, 255-265... 

Starch. Starch is an Important polysaccharide present in fruits such as apple, banana, mango and others. Wright and Heatherbell (19) reported that kiwifruit contains 5-8% starch, and Pratt and Reid (17) reported that young kiwifruit has a high starch content. The changes in starch during ripening at 20°C in the presence of 5 ppm ethylene are presented in Table II. 

Ripe fruit, with some exceptions, does not contain starch. Bananas Musa sp.) contain a small amount of starch, followed by sweet chestnuts, also known as matrons Castanea sativa, Fagaceae) and various nuts. A higher starch content is found in the seed of the cashew tree Anacardium occidentale, Anacardiaceae), commonly called cashew nuts. 

Plantains belong to the banana family, Musaceae, which also includes bananas. The plantain is M. paradisiaca, while the common banana is M. paradisiaca, variety sapientum. Although plantains look like bananas, they have a higher starch content and a lower sugar content than bananas. 

Carbohydrates that Escape Digestion 139 TABLE 3.1 Change of Starch and Sugar Content of Bananas during Ripening... 

A marked decrease in starch in bananas parallels an increase in the contents of glucose, fructose and saccharose. Biosynthesis of the latter occurs by two pathways ... 

Pectin is the dominant polysaccharide in fruits, which also contain (in smaller amounts) some other polysaccharides, cellulose and hemiceUuloses (the predominant components are xyloglucans) and Ugnin. Starch is only found in immature fruits (e.g. about 2.5% in immature apples) and its content decreases during ripening, and is virtuaUy absent in ripe fruits. The exceptions are bananas, which... 

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