Abstract:
An alternative method of preparing plantain dough (‘Amala’) from fresh unripe plantain was
assessed and compared with the conventional method which involves the use of dried plantain
flour using proximate, mineral, anti-nutrient compositions and organoleptic properties as
indices. The effect of post-harvest time on the nutrients of the freshly prepared plantain dough
was also investigated. Analysis of doughs obtained revealed processing techniques employed
had little or no effects on the mineral contents of the plantain. A comparison between the
freshly prepared plantain dough and plantain dough derived from dried flour indicated
significantly higher levels (p<0.05) of protein (11.77, 10.84%), fibre (2.70, 2.46%), ash (4.26,
3.74%) calcium (1.95, 1.83mg/100g), gluten (4.72, 3.45mg/100g) and tannin (0.0042,
0.0034mg/100g) in the latter and former respectively. However, the levels of potassium (0.52,
0.57mg/100g), sodium (0.22, 0.27mg/100g) and iron (11.8, 13.38mg/100g) in fresh samples
were significantly (p<0.05) lower. The dough prepared from dried flour was most preferred in
terms of consistency and mouth feel. However, the elderly preferred the fresh preparation
because it was easier to prepare and had a more appealing colour. The moisture, carbohydrates
and total sugars contents of the fresh unripe plantain dough increased (p<0.05) as storage time
increased while the mineral and anti-nutrients contents decreased with increase in the length
of storage. It is hereby suggested that fresh preparation of plantain dough may effect anti-
diabetic and anti-hypertensive activities, based on the functional characteristics and proximate
composition of fresh plantain dough. It may be incorporated into human diets for people of all
ages for improved health.
