UNUIGBE 1,OGHUAN OIKI TALABI 1,JUSTINA YETUNDE ADEPOJU 2, OLADEJO THOMAS

Size: px

Start display at page:

Download "UNUIGBE 1,OGHUAN OIKI TALABI 1,JUSTINA YETUNDE ADEPOJU 2, OLADEJO THOMAS"

Eustace Hutchinson
5 years ago
Views:

1 EFFECT OF STORAGE ON KEEPING QUALITY AND NUTRIENT RETENTION OF PLANTAIN (Musa paradisiaca) FLOUR UNUIGBE 1,OGHUAN OIKI TALABI 1,JUSTINA YETUNDE ADEPOJU 2, OLADEJO THOMAS 1. DEPARTMENT OF HUMAN NUTRITION AND DIETETICS. AFE BABALOLA UNIVERSITY, ADO-EKITI, EKITI STATE NIGERIA. 2. DEPARTMENT OF HUMAN NUTRITION, UNIVERSITY OF IBADAN, IBADAN; NIGERIA

2 INTRODUCTION Plantain is a perennial crop and so does not yield much harvest at all times in Nigeria and globally, thus making it a seasonal food which attributes to the price fluctuation and also variation in size of the crop (Zakpaa et al, 2010). Plantain is known scientifically as Musa Paradisiaca. They are one of the staple sources of carbohydrates for larger populations in Asia, Oceania, Africa, and Central America (Akinyemi et al, 2010). Due to the highly perennial nature of plantain and it s high demand, there is a need for storage so it is available during off-seasons. The perishable nature of plantain results in a need to store to avoid

3 PURPOSE OF THE STUDY Plantain occupies a strategic role in rapid food production, being a perennial ratoon crop with a short gestation period (Akyeampong, 2001). Like other food items, plantain has numerous health benefits, due to their components and composition. Due to it s fiber content, it helps bowel movement, thereby reducing constipation problems and cholesterol level. Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Prolonged storage of food plants lead to their deterioration and ultimate spoilage of the food plants.

4 PLANTAIN FRUIT

5 MATERIALS AND METHODS Mature plantain fruit was purchased from Oba- Ayetoro village, Efon Alaaye, Ekiti state, Nigeria. The peel was removed and the pulp sliced. Sample preparation was done in the analytical laboratory of Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria The sliced pulp was then divided into three portions. One portion served as raw sample, the second portion was air dried while the third portion was dried by the roadside like the commercially available ones. All the three samples were grinded and chemically analysed in triplicate for nutrient content using the standard methods of AOAC, (2005).

7 RESULT Table 1: Proximate composition of raw and processed plantain (g/100g) MOISTURE ASH CRUDE PROTEIN CRUDE FAT DIETARY FIBRE CARBOHYDRATE SAMPLE ±0.02 d 2.34 ± 0.02 a 2.28 ± 0.06 a 0.25 ± 3.73 ± 0.03 b ± 0.02 a SAMPLE ± 0.02 e 2.43 ± 0.02 b 2.58 ± 0.06 b 0.35 ± 0.01 c 3.83 ± 0.03 c 76.89± 0.02 a SAMPLE ± 0.02 d 2.38 ± 0.02 a 2.42 ± 0.03 ab 0.31 ± 3.81 ± 0.01 c ± a SAMPLE ± 0.02 b 2.55 ± 0.01 c 3.01 ± 0.09 d 0.39 ± 0.01 c 3.92 ± 0.02 d 76.5 ± 0.03 a SAMPLE ± 0.02 c 2.59 ± 0.02 c 2.77 ± 0.06 c 0.37 ± 0.01 c 3.60 ± 0.02 a ± 0.10 a SAMPLE ± 0.02 a 2.81 ± 0.01 d 3.68 ± 0.06 e 0.39 ± 0.01 c 4.16 ± 0.01 e ± 0.03 a

8 KEY: Sample 1: Oven dried Sample Sample 2: Sundried Sample Sample 3: Roadside dried Sample Sample 4: Oven dried Sample stored for three months Sample 5: Sundried Sample stored for three months Sample 6: Roadside dried Sample stored for three months

9 RESULTS (CONT D) Table 2: Mineral composition of raw and processed plantain (1/2) (mg/100g) SODIUM POTASSIU CALCIUM PHOSPOR MAGNESI SAMPL E 1 SAMPL E 2 SAMPL E ± a ± a ± a M ± a ± a ± a 0.50 ± 0.06 a 1.23 ± 0.09 bc 0.67 ± 0.09 a US UM 211 ± 1.73 a 0.60 ± 0.12 a ± 1.45 b ± 1.45 a 1.37 ± 0.09 c 0.97 ± 0.18 ab 49.0 ± 1.15 a ± 1.47 ± ± 1.60 ±

10 RESULTS (CONT D) Table 2: Mineral composition of raw and processed plantain (2/2) (mg/100g) SAMPLE ± SAMPLE ± SAMPLE ± SAMPLE ± SAMPLE ± 0.02 b IRON ZINC COPPER MANGAN 0.44 ± 0.55 ± 0.47 ± 0.58 ± 0.02 b 0.57 ± 0.13 ± 0.19 ± b 0.15 ± b 0.21 ± 0.30 ± 0.04 c ESE 0.27 ± 0.35 ± c 0.31 ± b 0.39 ± 0.01 c 0.35 ± c SELENIUM 5700 ± ab 7566 ± ab 4180 ± 1772 a ± ab 4960 ± ab SAMPLE ± 0.01c 0.65 ± 0.01 c 0.49 ± 0.49 ± ±

11 SAMP LE SAMP LE 1 SAMP LE 2 SAMP LE 3 RESULTS (CONT D) Table 3: Vitamin composition of raw and processed plantain (mg/100g) Β- CAROTENE (µg/) ± 0.02 a ± 0.02 d ± VITAMIN B ± 0.18 ± 0.02 c 0.10 ± b VITAMIN B ± 0.13 ± 0.01 cd 0.07 ± b VITAMIN B ± 0.81 ± 0.03 c 0.73 ± VITAMIN B ± 0.93 ± 0.02 d 0.86 ± 0.01 c VITAMIN C ± 1.98 a ± 0.06 a ± SAMP ± 0.21 ± 0.16 ± 0.86 ± 0.95 ± ±

12 RESULTS (CONT D) Table 4: Anti-nutrient composition of raw and processed plantain (mg/100g) PHYTATE OXALATE TANNIN SAMPLE ± 0.00 a 0.01 ± 0.01 ± SAMPLE ± 0.00 a 0.00 ± 0.00 a 0.00 ± 0.00 a SAMPLE ± 0.02 a 0.01 ± 0.00 a 0.01 ± SAMPLE ± 0.00 a 0.00 ± 0.00 a 0.00 ± 0.00 a SAMPLE ± 0.00 a 0.00 ± 0.00 a 0.00 ± 0.00 a 0.01 ± 0.00 a 0.00 ± 0.00 a 0.00 ± 0.00 a

13 CONCLUSION Processed plantain is a good source of macrominerals and some micro-minerals and has a higher shelf life due to reduced moisture content of the product The low fat content enables a higher probability of a longer shelf life in terms of the onset of rancidity and also makes it suitable for consumption by geriatric patients. Plantain flour is also low in sodium, thereby making it suitable for hypertensive patients, also suitable for diabetic patients due to its low glycaemic index.

14 Zakpaa, H.D., Mark-Mensah, E.E and Adubofour, J (2010) Production and characterization of flour REFERENCES Adepoju O.T., Sunday B.E. and Folaranmi O.A. (2012). Nutrient composition and contribution of plantain (Musa paradisiacea) products to dietary diversity of Nigerian consumers. African Journal of biotechnology. 11(71), Akinyemi, S. O. S., Aiyelaagbe, I. O. O., and Akyeampong, E. (2010). Plantain (Musa spp.) Cultivation in Nigeria: a Review of Its Production, Marketing and Research in the Last Two Decades. Acta Horticulturae, 879,

15 THANK YOU FOR LISTENING

World Congress on Root and Tuber Crops Nanning, Guangxi, China, January 18-22, 2016

World Congress on Root and Tuber Crops Nanning, Guangxi, China, January 18-22, 2016 Production & Quality Evaluation of Cookies Enriched with β-carotene by Blending Orange- Fleshed Sweet Potato & Wheat Flours for Alleviation of Nutritional Insecurity Temesgen Laelago, Abebe Haile, Tigist