International Journal of Plant & Soil Science

The experiment was conducted in the Department of Horticulture, Biswanath College of Agriculture, Assam Agricultural University, Biswanath Chariali in the period begning from November, 2016 till the end of 2018 with eight different banana cultivars grown in Assam i.e T₁: Jahaji (AAA), T₂: Amritsagar (AAA), T₃: Chenichampa (AAB), T₄: Malbhog (AAB), T₅: Kachkal (ABB), T₆: Manohar (ABB), T₇: Bhimkal (BBB), T₈: Wild banana (BB). Phytochemical assessment revealed the highest and lowest values of p^H in the cultivars of balbisiana group and  acuminata group, respectively. The moisture content ranged from 80 to 90 percent; ash content, sucrose content, crude fibre and total carbohydrate content varied in all the cultivars. Sugar content in terms of glucose and fructose were highest in Chenichampa while the lowest glucose content was recorded in Amritsagar. Phosphorus content ranged from 51.98 mg/100g to 14.27 mg/100g while potassium content ranged from 786.40 mg/100g to 427.61 mg/100g. The male flower buds possessed crude protein, starch, anthocyanin, sugars, carbohydrates, proteins, important minerals like phosphorus, potassium, sodium, calcium, magnesium, zinc, iron and anti-nutrients like tannin, saponin and phenolic compounds, but their concentrations varied among the cultivars. Organoleptic taste revealed that the male flower buds of cultivars namely, Bhimkal (BB), Wild banana (BB), Malbhog (AAB) and Kachkal (ABB) were found to be tastiest for consumption as vegetable.