Influence of drying methods on heavy metal composition and microbial load of plantain chips

Adenitan, Ayodele A.; Awoyale, Wasiu; Akinwande, Aisha B.; Maziya‐Dixon, Busie

doi:10.1080/23311932.2022.2113205

Cited by 3 publications

(3 citation statements)

References 28 publications

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“…Still, it was correspondingly low in all the boiled fruits across the ripening stages for all the cultivars studied. The low protein content is characteristic of plantain [1,19]. Protein content ranged from 0.49-2.93 g/100 g for PITA 26, 0.54-2.99 g/100 g for PITA 27, 0.53-2.86 g/100 g for Mbi Egome and 0.36-2.47 g/100 g for Agbagba respectively.…”

Section: Chemical Composition Of Plantain Cultivars As Affected By Ri...mentioning

confidence: 99%

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Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars

Oluchukwu¹,

Oladeji²,

Awoyale³

et al. 2024

New Discoveries in the Ripening Processes

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Recently breeders have developed high-yielding and disease-resistant hybrid plantain varieties that need evaluation for end-use. This study evaluated the effect of ripening and processing methods on the color, nutritional, and mineral properties of hybrid plantain cultivars. Plantain pulps were subjected to frying (170°C for 2 min), boiling (100°C for 15 min), and drying (65°C for 48 h) at unripe and ripe stages before analysis. Ripening and processing methods had a highly significant (p < 0.05) effect on all color and nutritional composition but significant on some minerals such as potassium. There was an interactive effect between ripening and processing methods on all color parameters and nutritional composition. In conclusion, fried samples recorded the highest mineral composition and vitamin C values, while boiled samples had the highest total carotenoid and color properties. Unripe plantain showed the most increased potassium, magnesium, calcium, and sodium contents. Processing plantain fruits at unripe stages were the best option to optimize nutrient availability.

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Section: Chemical Composition Of Plantain Cultivars As Affected By Ri...mentioning

confidence: 99%

“…Plantain (Musa parasidiaca) is a staple food consumed throughout the tropics aside from maize, rice, and wheat and is consumed as an essential food crop in West and Central Africa [1,2]. The world production of plantain is over 76 million metric tons, out of which over 12 million metric tons are harvested in Africa yearly.…”

Section: Introductionmentioning

confidence: 99%

Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars

Oluchukwu¹,

Oladeji²,

Awoyale³

et al. 2024

New Discoveries in the Ripening Processes

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“…Plantains are staple food crops in the tropics especially in West and Central Africa (Adenitan et al, 2022). Nigeria produces over 2.11 million metric tons of plantain annually and consumed as a staple food (Anajekwu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

Anajekwu¹,

Alamu²,

Awoyale³

et al. 2023

Afr. J. Food Sci.

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High-yielding and disease-resistant hybrid plant cultivars recently developed by breeders need evaluation for end-use. This study evaluated the influence of processing methods on the sensory acceptability of products (plantain chips, fried ripe plantains called "dodo" in Nigeria, boiled unripe and ripe plantains, and "amala," a dough, as it is called in Nigeria when unripe and ripe plantain flour is reconstituted in hot water) from selected hybrid plantain cultivars. Pita 26, Pita 27, Mbi egome, and Agbagba landrace cultivars were studied. Plantain pulps were subjected to frying (170°C for 2 min), boiling (100°C for 15 min), and drying (65°C for 48 h) at unripe and ripe stages before analyses. These food items were subjected to sensory evaluation. The panel of 20 people evaluated samples for texture, taste, flavor, appearance, color, stretchability, moldability, mouthfeel, and overall preference on a 9point hedonic scale. The sensory studies showed statistically significant differences (P<0.05) between products and processing methods significantly affected the cultivars' sensory parameters and essential minerals and vitamins. Products from the Mbi egome cultivar were adjudged acceptable in terms of overall quality, followed by the Agbagba local landrace cultivar. The data in this study have shown that hybrid plantains have the potential to be used industrially.

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Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety

Srivastava,

Singh,

White

et al. 2024

Trends in Food Science & Technology

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Influence of drying methods on heavy metal composition and microbial load of plantain chips

Cited by 3 publications

References 28 publications

Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars

Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars

Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety

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