Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana

Table 4

Proximate analysis of the extracted pectin.

	Fat content (%)	Crude fibre content (%)	Total ash (%)	Acid insoluble ash (%)	Water soluble ash (%)	Protein content (%)	NFE carbohydrate content (%)
MGD	^a5.05 ± 0.02^1	^a1.67 ± 0.17^1	^a1.87 ± 0.01^1	^a0.01 ± 0.00^1	^a10.68 ± 0.15^1	^a3.68 ± 0.01^1	^a27.85 ± 0.09^1
MGL	^b3.60 ± 0.10^1	^b2.02 ± 0.09^2	^b3.23 ± 0.02^1	^d0.02 ± 0.00^2	^b20.96 ± 0.57^1	^b4.74 ± 0.01^1	^b33.26 ± 0.11^1
MHD	^a4.42 ± 0.06^2	^a1.65 ± 0.05^3	^a2.84 ± 0.02^2	^b0.01 ± 0.00^3	^a16.53 ± 0.21^2	^a3.51 ± 0.03^2	^a43.26 ± 0.03^2
MHL	^b4.40 ± 0.16^3	^b1.63 ± 0.01^4	^b1.66 ± 0.03^2	^d0.02 ± 0.00^4	^b10.68 ± 0.38^2	^b4.15 ± 0.07^2	^b34.72 ± 0.21^2
MRD	^a6.94 ± 0.11^4	^a2.02 ± 0.04^5	^a2.15 ± 0.01^3	^c0.04 ± 0.02^5	^a13.44 ± 0.27^3	^a2.11 ± 0.04^3	^a46.90 ± 0.26^3
MRL	^b4.62 ± 0.13^4	^b1.01 ± 0.02^6	^b1.34 ± 0.01^3	^d0.05 ± 0.00^6	^b9.76 ± 0.09^3	^b2.66 ± 0.01^3	^b69.08 ± 0.17^3
TGD	^c5.67 ± 0.13^5	^c1.42 ± 0.03^7	^c2.34 ± 0.02^4	^e0.06 ± 0.00^7	^c14.64 ± 0.10^4	^c6.80 ± 0.12^4	^c27.40 ± 0.22^4
TGL	^d2.43 ± 0.15^5	^d1.66 ± 0.32^8	^d2.56 ± 0.03^4	^f0.05 ± 0.00^8	^d16.41 ± 0.18^4	^d6.82 ± 0.04^5	^d51.15 ± 0.23^4
THD	^c6.29 ± 0.12^6	^c2.56 ± 0.09^9	^c1.57 ± 0.01^5	^e0.04 ± 0.00^9	^c9.64 ± 0.10^5	^c3.52 ± 0.09^6	^c59.68 ± 0.50^5
THL	^d3.04 ± 0.14^6	^d1.59 ± 0.16^10	^d2.05 ± 0.01^5	^g0.04 ± 0.00^10	^d12.47 ± 0.22^5	^d3.72 ± 0.08^6	^d58.44 ± 0.25^5
TRD	^c6.32 ± 0.19^7	^c1.06 ± 0.05^11	^c1.53 ± 0.01^6	^e0.06 ± 0.00^11	^c10.58 ± 0.25^6	^c2.86 ± 0.06^7	^c60.89 ± 0.27^6
TRL	^d4.65 ± 0.12^7	^d1.01 ± 0.02^12	^d1.58 ± 0.02^6	^h0.04 ± 0.00^12	^d11.37 ± 0.17^6	^d3.45 ± 0.12^7	^d62.31 ± 0.21^6

Columns with the same superscript letter show a significant difference between ripening stages and those with the same superscript number show a significant difference between the methods of extraction (). Each value is represented as mean ± SD (n = 3).