COMPARATIVE STUDY OF THE CONSTITUENTS OF NUTRITIONAL INTEREST OF FALSE HORN PLANTAIN (MUSA PARADISIACA L.) IN TWO OF THE RECIPES CONSUMED IN THE DEMOCRATIC REPUBLIC OF CONGO

In DR Congo, plantain bananas are often eaten in the form of recipes, some of which include lituma, plantain pulp prepared in boiling water or steam and crushed. This study was conducted in order to compare the contents of the energetic constituents as well as those of the mineral compounds of the False Horn plantain in the green / ripen state compared to the same uncooked banana in order to highlight which mode of cooking better preserves these nutritional elements. The results obtained show that the cooked False Corn plantain absorbs water. Boiled bananas lose total ash, fat and carbohydrates, their water-soluble energy components. Likewise, the losses of mineral elements (Ca, Mg, P, K and Na) are much greater in boiled bananas than in bananas cooked in steam. Thus, the cooking method which preserves the energetic constituents and the mineral elements of the False Horn plantain is cooking in steam.