Plantain belongs to the genus Musa of the family musaceae. Nearly all edible plantain cultivar are derived from two wild species, M. acuminate and M. balbisiana (Robinson, 1996). These wild species are classified on the basis of the proportion of the genetic constitution contributed by each parental source (Robinson, 1996). Plantain (Musa spp.) is an important dietary source of carbohydrate in the humid tropical zones of Africa, Asia and South America. (Robinson, 1996). Plantain is rich in vitamins A, C and B group as well as minerals such as calcium and iron (Marriott & Lancaster, 1983). Musa spp. are useful as food to be consumed by human either as flour to be used in confectionaries or as jams and jellies; in chips etc. It's peel can be used as animal feed. All parts of the banana plant have medicinal applications: the flower in bronchitis and dysentery and on ulcers, cooked flowers are given to diabetics etc. It's leaves are also useful for lining cooking pots and for wrapping. Improved processes have also made it possible to utilize banana fibre for ropes, table mats and handbag (Chandler, 1995). Despite these many uses of Musa spp.and the huge tonnages harvested each year, there are certain problems such as inaccessibility to production areas, far distances between production areas and customers, inadequate infrastructures for harvesting, carelessness on the part of harvesters and handlers among others which are all factors that lead to high rate of post harvest losses, hence the need for processing of these important crops. Different processing methods of Musa spp. into new food products which include production of flour, preparation of jams and jellies and the quality attributes of the products obtained from processed Musa spp.. were reviewed. It can therefore be concluded that subjecting Musa spp. to processing methods will help enhance and improve the value of the fruit and make it available all year round for better utilization.

Contamination of groundnut seeds with microorganisms and insect's results in high post-harvest losses of groundnut cultivars. γ-irradiation of groundnut could be a better alternative to chemical preservatives which have been implicated for their residual effect, environmental hazards and carcinogenicity. However, the effect of γ-irradiation at low to high doses on groundnut cultivars and their constituents has not been fully investigated. Four cultivars of groundnut (Arachis hypogeae) namely bororo-white, bororo-red, bororo-hausa and campala were γ-irradiated (2-10 kGy) using 60 Co source. Non-and γ-irradiated groundnuts were defatted using solvent extraction method to oil obtain oil and flour. Protein was isolated by isoelectric precipitation method, and freeze-dried. Physical (colour (L*a*b*), chemical composition, physicochemical and functional properties of the sample were determined. Generally, the colour of the protein isolates of bororo-white (L*=39.16-56.00, a*=16.45-33.58, b*=14.20-22.69) were significantly lighter than bororo-red (L*=25.29-32.29, a*=24.29-33.42, b*=9.11-10.66), bororo-hausa (L*=34.60-46.28, a*=15.70-24.58, b*=11.36-17.97) and campala (L*=37.44-51.52, a*=9.27-16.95, b*=8.21-12.59) varied with γ-irradiation doses. Protein and moisture contents of seeds, flours and isolates varied significantly with cultivars and γ-irradiation from 24.69% to 27.55% and 7.41% to 7.82%, and 38.22% to 56.47% and 9.31% to 12.65%, and 83.46% to 87.79% and 3.77% to 6.75%, respectively. Swelling power and solubility index of flours and isolates increased significantly with increased temperature, varied with γ-irradiation and cultivars. γ-irradiation had no apparent effect on WAC and OAC; however, WAC and OAC of the protein isolates were significantly lower than flours. γ-irradiation, up to 10 kGy, had no deleterious effect on physico-chemical and functional properties of the groundnuts cultivars and their constituents. act as vectors for carrying pathogenic bacteria and parasites. The control of insects in food grains products could be achieved by using fumigants such as ethylene bromide and ethylene oxide, however, these pesticides has been banned or severely restricted in most countries due the residual effects of the pesticides, ozone depletion and their effect on both food and environment [14]. Consequently, γ-irradiation has been suggested as an alternative to the use of fumigants [15]. Groundnuts are high moisture seeds that permit mould growth even when roasted [8]. It is expected that γ-irradition of groundnuts would help to prevent mould growth, reduce microbial contamination and eliminate pest and insects, the seeds will be able to store for long periods. Physical, Proximate and Functional Properties of Flour and ProteinVarious studies have reported that irradiated food item such as sunflower, almond oil, pine nuts, cowpea, sweet potato and millet showed better chemical and physicochemical properties than nonirradiated counterparts [9,[16][17][18][19]. However, there is paucity of information o...