Postharvest Diversification and Sensory Evaluation of Some Food Products Made From Senescence Plantain (Musa paradisiacal) (P03-008-19)

OBJECTIVES: This study evaluated the nutrients (proximate, vitamins, minerals) and sensory attributes of some products; fried plantain buns (FPB), baked plantain buns (BPB) and steamed plantain buns (SPB) made from over-ripped plantain. METHODS: A bunch of matured over-ripe plantain samples (3.2 kg) were collected, washed with deionised water, peeled, mashed into pulp. About 400 g plantain pulp were mixed with other ingredients (egg 2 medium size, baking powder (14 g), vanilla flavor (0.5 ml) and onions (13 g) ), fried, steamed and baked respectively. Nutrient composition analysis was carried out in the Food Chemistry Laboratory, University of Nigeria, Nsukka, Enugu State, Nigeria. Sensory evaluations of the three products developed were done in the Food Diet Laboratory using nine-point Hedonic scale with twenty four (24) panellists. Data obtained were subjected to statistical analysis using analysis of variance (ANOVA), Standard deviation and Fisher least significance difference (FLSD) were used to compare the mean at P 0.05), the highest moisture content (56.52%) was found in steamed plantain buns. The mineral content shows that Ca, Mg, Fe and Zn levels were comparable (P > 0.05) in all the samples while potassium content ranged from 342.7 to 312.0 mg/100 g with the highest level in SPB. Generally FPB has the highest mineral contents compare with BPB and SPB. Vitamin content in all the samples showed that vitamin C, vitamin A and vitamin E were present. However, there was no significant (P > 0.05) difference among the products. The general acceptability of FPB, BPB and SPB in terms of color, flavor, taste and texture were very high (8.12, 7.12 & 6.71) respectively. Although FPB and BPB were most preferred, SPB was accepted sparingly. CONCLUSIONS: In conclusion, senescence plantain losses may be reduced if the over ripped ones are converted to buns products and this will consequently add to the value chain and also minimize economic loss globally. FUNDING SOURCES: NIL. SUPPORTING TABLES, IMAGES AND/OR GRAPHS