307 
The eo: of the arrow-root, s and of the ordinary potato is 
easily extracted, but, according to iw the starch from the 
odio. in consequence of being hee with ix colouring 
matter from which it is almost impossible to separ "This 
on matter resists the action of the most misc hacik 
re-agents 
In 1890 analyses of the unripe banana and plantain fruit were 
published by Messrs. Harrison and Jenman (Report on Agriculture, 
British Guiana, p. 59) :— 
* COMPOSITION of a SAMPLE of Bananas (unripe). 
— Dried. Fresh 
Water - = = - - - 249 15:11 
Oilorfat - X rie - - å "69 *18 
Suerose - - E - - Š None. — 
Glucose  - - - - = 1:75 
Starch - - - - E A2* 11 Ras ky 
*Albuminoids « - - - *18 5 
, &C. - - - - - 1:88 
Digestible fi fibre ais - - - 36:87 10*07 
dy = : . i 2°52 
Ah $ mineral matter) - ~ - 3:30 *87 
100*00 100*00 
| * Containing nitrogen, dried *84, fresh *22, 
* Though the food elements in the banana decli from those of the 
plantain, the sum total of them is much about the The planta - 
is decidedly richer in starch and glucose, while tbe b banana excels i 
albuminoids and digestible fibre. The advantage in value is with de 
plan 
“The following analyses of the common rae fresh and dried 
respectively, are closely representative of the character of all varieties. 
Plantains are essentially a starchy food, deficient in sriid and 
fats :— 
* COMPOSITION of SAMPLE of COMMON PLANTAINS. 
* Fleshy matter or pulp, 64-5 per cent. ; skin, 35-5 per cent. 
Flour from 
«rape Fresh Pulp. | Dried Pulp. 
Water - - - - - - 62°86 11:80 
ats - - - - - *44 1°05 
*Albuminoids - - - - - 1:58 3°75 
Glucose  - - - - - *25 5°34 
coat - - - - - - 22°16 52°64 
in, gum, &e.  - - - - *50 ' 1790 
Digestible fibre - - - - - 9*01 21°37 
rare fibre - - - *40 *95 
Ash (mineral snntters) - * . " :80 1°90 
100°00 100*00 
* Containing nitrogen, fresh pulp '25, flour from dried pulp *60,” 
