Influence of Processing Methods on the Sensory Acceptability of Products from Tri-selected Hybrid Plantains (Musa spp AAB) Cultivars.
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Date
2023-02-01
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Academic journals
Abstract
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 9
point 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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Citation
Anajekwu, E. O., Alamu, E. O., Awoyale, W., Amah, D., Akinoso, R. and Maziya-Dixon, B. (2023). Influence of Processing Methods on the Sensory Acceptability of Products from Tri-selected Hybrid Plantains (Musa spp AAB) Cultivars. African Journal of Food Science and Technology, 17(2), pp. 49-58. https://doi.org/10.5897/AJFS2022.2248