2020, VOL. 6 ISSUE 2, PART F
Nutritional analysis and sensory properties of pudding produced from two plantain varieties, French plantain (Platano hembra) and French horn Plantian (Banana blanche) in Michael Okpara University of agriculture, Umudike
Author(s): Alozie Elsie N, Okereke IF and Anozie GO
The study investigated the production of Plantain pudding using two plantain varieties French plantain (Plátano Hembra) and French horn plantain (Banane blanche). It also evaluated the Proximate, Mineral, Vitamin compositions and Sensory properties of the products. Healthy cultivar of the two plantain varieties were obtained from Umudike market, Abia State. Plantain fruits were cut into smaller sizes and dried, The samples were evaluated for Proximate Analysis (Moisture, Ash, Crude Fat, Crude Protein, Crude Fibre and Carbohydrates), Mineral Analysis (Sodium, Potassium, Calcium, Zinc, Iron, Magnesium and Phosphorus) using standard methods. Sensory Attributes were also evaluated (by reconstituting the flour to make pudding using a nine point hedonic scale. All results obtained were subjected to appropriate statistical analysis. The proximate analysis carried out indicated that the composite plantain varieties could serve as a source of carbohydrate to Nigerian populace which will help in dealing with problem of malnutrition especially by supplying the nutrients needed with readily or locally available material at minimum cost. Mineral analysis indicates that pudding product of plantain can serve as a good source of Calcium. The products were also rich in Vitamin A and Vitamin C. The sensory attributes were evaluated in terms of Colour, mouth feel Taste, Texture, flavor, Aroma and surface feel and all samples were generally accepted.
How to cite this article:
Alozie Elsie N, Okereke IF, Anozie GO. Nutritional analysis and sensory properties of pudding produced from two plantain varieties, French plantain (Platano hembra) and French horn Plantian (Banana blanche) in Michael Okpara University of agriculture, Umudike. Int J Home Sci 2020;6(2):286-290.