Analysis of the good taste of french plantains compared to false horn bananas based ontheir content of constituents of nutritional interest

In terms of world production, bananas and plantains are the fourth largest agricultural product after wheat, rice and corn. They are rich in energy, mineral salts (potassium, calcium, phosphorus) and vitamins (A, B and C). Finally, they play a major role in the food security of populations, particularly in the Democratic Republic of the Congo. Plantain cultivars give several types of diets in which the fingers are in competition. The False Horn plantain has larger fingers than the French plantain. Studies have shown that French plantain has a good taste compared to False Horn plantain. This study was conducted to justify this difference in taste. For this, certain constituents of nutritional interest were dosed. The contents of the constituents that relate to the taste of which the raw proteins and carbohydrates were analyzed. The crude protein content is higher in French plantain green than in False Horn plantain, while the carbohydrate content is lower. The study also showed that the specific surface area exposed to moist heat during cooking of green FalseHorn plantain is smaller than that of French plantain, since the volume of the former is larger. In order to eliminate the gelatinization resistant fraction of the starch during cooking in False Horn plantain, it will be necessary to either extend the cooking time or increase the specific surface area exposed to moist heat by cutting it off before cooking.