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According to Sadler and Murphy (2010), TTA is used in the determination of total acid concentration present in food products. In fruits, acidity decreases with concomitant rise in maturity, thus TTA and sugar content of fruits acts as an important parameter in the determination of both flavour and overall maturity of the fruit. Table 3 Physicochemical properties of unripe noncommercial banana cultivars Total soluble solids (TSS) varied significantly (P?Bumetanide in all noncommercial banana cultivars. According to Dadzie and Orchard (1997), TSS can be used in the screening of different banana hybrids. Generally, the amount of TSS in a fruit is directly proportional to the degree of fruit ripeness as TSS is said to increase with fruit ripeness. Thus, TSS can also serve as a useful index in the determination of fruit maturity and ripeness. Cultivar red exhibited a significantly higher TSS (2.92?��?0.14) when compared Navitoclax research buy to other fruit cultivars. Cultivar Mabonde had the least soluble sugar content (1.49?��?0.05) when compared with all three cultivars. Similar results were recorded for TSS of green Cavendish banana flour (Alkarkhi et?al. 2011) and unripe banana (Kulkarni et?al. 2011). The low values recorded for the TSS of all cultivars are attributed to the fact that the available starch present in the unripe cultivars are yet to be converted into soluble sugars through enzymatic degradation (Zhang et?al. 2005). Degradation and consequent reduction in starch proceed rapidly during the onset of ripening thus leading to an overall increase in TSS of fruits. pH of all analyzed samples varied significantly (P?selleckchem banana flour. Conversely, the pH values of all unripe cultivars were higher than values obtained in ripe cultivars as reported by Arvanitoyannis and Mavromatis (2009) due to the associated increase in organic acids present in fruits as ripening increases. The pH of food measures the amount of hydronium ions (H3O+) present in a food produce. Many food quality criteria have been found to correlate better with pH than with acid concentration (Sadler and Murphy 2010). Cultivar Luvhele had a percentage ash content of 1.13?��?0.05, cultivar Mabonde 1.22?��?0.58 and Red 1.33?��?0.11 (f.w.). The result also agrees with that of Nwokocha and Williams (2009) on white and yellow plantain. Results also showed that there was no significant difference (P?