Figure 7. Levels of energy value of the boiled pulp of nine local plantain cultivars (Means, represented by bands ± standard deviation with different letters at a cultivar level, indicate a significant difference at p < 0.05 according to the Tukey test)

From

Assessment of Biochemical Composition of Boiled Pulps and Fruits Physical Characteristics of Nine Local Plantain Cultivars (Musa spp.)

Wohi Maniga, Gnanwa Mankambou Jacques, Tchumou Messou, Coulibaly Souleymane, Tano Kablan

American Journal of Food Science and Technology. 2022, 10(5), 214-223 doi:10.12691/ajfst-10-5-2