EFFECT OF PROCESSING TECHNIQUES ON THE NUTRIENT AND SENSORY CHARACTERISTICS OF PLANTAIN (MUSA PARADISIACA)

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.