Comparative study on effectiveness of Karpuravalli banana over Cavendish banana grown by using novel vegetative propagation method for analysis of nutrition content

The purpose of this study is to investigate the nutritional content of two varieties of bananas, namely Karpuravalli and Cavendish, which underwent different vegetative growth procedures during their cultivation. Methodologies and Instruments for Research: For the purpose of determining the nutrient profile of one hundred grammes of Karpuravalli bananas that were purchased from a neighbouring store, a number of different techniques are utilised. A total of one hundred grammes of cavendish bananas that were grown in a vegetative condition were examined to determine the amount of nutrients that they contained. Twenty samples of bananas were collected and analysed for each of the groups, with twenty samples coming from Cavendish and twenty samples coming from Karpuravalli respective. Using a variety of techniques, twenty samples were taken from each of the groups, reaching a total of forty samples. These samples were analysed for carbohydrates, sugar, proteins, and dietary fibre. The calculation of the G power was carried out with a sample size constituting eighty percent. At various stages of ripening, the results demonstrate that the nutritional density of cavendish bananas produced vegetatively was lower than that of Karpuravalli banana samples. This was the case regardless of the degree of ripening. There is a strong relationship between the p-values of many nutritional parameters, including carbohydrates (p=0.004), dietary fibre (p=0.003), sugar (p=0.005), and protein (p=0.001). In terms of carbohydrates and sugar, there is a statistically significant difference between Karpuravalli and cavendish banana. The significance value for carbohydrates and sugar is 0.003 (p