79 



The starch of the arrow-root, cassava, and of the ordinary potato is 

 easily extracted, but, according to Dr. Shier, the starch from the 

 plantain (in the unripe state) cannot be extracted in a perfectly white 

 condition, in consequence of being associated with a colouring 

 matter from which it is almost impossible to separate it. This 

 colouring matter resists the action of the most powerful bleaching 

 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 

 Oil or fat 

 Sucrose 

 Glucose 

 Starch 



"Albuminoids - 

 Gums, &.c. 

 Digestible fibre 

 Woody fibre - 

 Asli (mineral matter) 



5-75 



•69 



None. 



1-75 



42-11 

 513 

 1 -88 



36-87 

 252 

 3-30 



100-00 



75-11 

 •18 



•29 



1111 



1-85 



•36 



10-07 

 •66 



•87 



lOO-i t() 



* Containing nitrogen, dried -84, fresh '22. 



u Though the food elements in the banana vary from those of the 

 plantain, the sum total of them is much about the same, The plantain 

 is decidedly richer in starch and glucose, while the banana excels in 

 albuminoids and digestible fibre. The advantage in value is with the 

 plantain. 



M The following analyses of the common plantain, fresh and dried 

 respectively, are closely representative of the character of all varieties. 

 Plantains are essentially a starchy food, deficient in albuminoids and 

 fats :— 



" Composition of Sample of Common Plantains. 

 " Fleshy matter or pulp, b'4-5 per cent. ; skin, 35*5 per cent. 



Fresh Pulp, 



Flour from 

 Dried Pulp. 



Water - 



. 











f>2-8<> 



11-80 



Fats - 



. 



. 



. 



. 



. 



•44 



1-05 



'Albuminoids - 



. 



. 



. 



. 



. 



1-58 



3-75 



Glucose 



. 



. 



. 



. 



- 



2-25 



5-:u 



Starch 



- 



. 



. 



. 



. 



22-16 



52*64 



Tannin, gum, kc. 



- 



. 



. 



. 



. 



•50 



[•20 



Digestible fibre 



. 



. 



. 



. 



. 



9-01 



21-87 



Indigestible fibre 



- 



- 



- 



. 



. 



•40 



•95 



Ash (mineral matter 



■) 











•so 



V90 





100-00 



100-00 



* Containing nitrogen, fresh pulp -2f>, flour from dried pulp, -<50." 



