Physicochemical and nutritional characteristics assessement of two different traditional foods prepared with senescent plantain

Séverin, Kra Kouassi Aboutou; Edwige, Akoa; Megnanou, Rose-Monde; Koffi, Yeboue; Essoh, Akpa Eric; Sébastien, Niamké

doi:10.5897/ajfs12.087

Cited by 5 publications

(2 citation statements)

References 16 publications

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“…Plantain undergoes several processing technologies that depend on its ripening stage. These transformations include different preparation methods such as frying, boiling, roasting, pounding, boiling and steaming [10,1]. In its senescent state, plantain is used in the preparation of many local dishes or snacks [1] in which the most common are claclo, m'bahou, dockounou and apity [11,12].…”

Section: Introductionmentioning

confidence: 99%

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

Affoué Regina Sthela KOUAKOU,

Kouakou Nestor KOUASSI,

Yapo Hypolithe KOUADIO

et al. 2024

World J. Adv. Res. Rev.

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The plantain banana is an excellent source of energy and nutrients and one of the main financial resources for many people in Côte d'Ivoire. Its losses due to rotting during storage make it impossible to ensure its availability. To fight against losses, northen population in the Gontougo region dry plantain pulp "Tanga" for many others uses. This study was undertaken to identify the drying process of "Tanga" and its main uses. Thus, a food consumption survey was made in the departments of Bondoukou, Koun-Fao and Transua with 135 households per zone. Data revealed that "Tanga" production is most carried out by women (76.05%). High percentage of producers and consumers were uneducated (74.32%), Ivorians (96.15%) and farmers (94.82%). To produce "Tanga", plantain bananas are dried to avoid losses (94.81%) in Koun-Fao and for cultural practice in Bondoukou and Transua (96.30% and 73.33% respectively). "Tanga" is consumed by rural populations to have strength, for health reasons and the eating habits. The production processes of "Tanga" vary according to the localities studied and eight (8) dishes based on "Tanga" were identified. The frequency of consumption varies from 1 to 3 times a month. The production pattern for "Tanga" is different in all three localities. Encouraging the full use of plantain by developing products from senescent plantain is a good step towards improving food sustainability.

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Section: Introductionmentioning

confidence: 99%

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

Affoué Regina Sthela KOUAKOU,

Kouakou Nestor KOUASSI,

Yapo Hypolithe KOUADIO

et al. 2024

World J. Adv. Res. Rev.

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“…There are variations in the preparation of this indigenous cakelike product across different ethnic backgrounds and hence the different derivatives (Adi et al, 2018). The use of senescent plantain for these products contributes to value addition of the already deteriorating commodity (Flore et al, 2013;Severin et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

Adi¹,

Oduro²,

Tortoe³

2021

Afr. J. Food Sci.

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Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect of three flour types (steeped corn flour (SCF), roasted corn flour (RCF) and kokonte flour (KF)) and flour concentrations (20, 17.5, 15, 12.5 and 10%) on the physicochemical characteristics and sensory acceptability ofam was investigated. Parameters such as moisture, pH, total soluble solids (TSS), viscosity, colour and texture profile were measured using standard methods. A 50-member untrained panelist was used to conduct a sensory acceptability test using a 9-point hedonic scale. Ofam batter were characterised by high moisture content (ranging from 52.7 to 55.1%), pH (ranging from 5.4 to 5.5), TSS (ranging from 2.30 to 2.62) and a dark colouration (Lvalue ranging from 30.39 to 45.55). The flour type and concentration affected the viscosity of the batter which also influenced the hardness of ofam. RCF ofam was the hardest (1541.49 g Force) while KF ofam was the softest (966.79 g Force). Generally, RCF ofam was the most preferred (7.0) whilst KF of was the least preferred (6.68). Also, ofam with flour inclusion of 15% was also the most preferred (7.89) while products with 20% flour inclusion were the least preferred (6.47). This would form the basis for the standardisation of the product and formulation of a convenient powder mix suitable for ofam.

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Physicochemical characteristics and microbiological quality of senescent plantain products

Adi

Oduro

Tortoe

et al. 2018

Cogent Food & Agriculture

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Physicochemical and nutritional characteristics assessement of two different traditional foods prepared with senescent plantain

Cited by 5 publications

References 16 publications

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

Physicochemical characteristics and microbiological quality of senescent plantain products

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