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

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dc.contributor.authorAnajekwu Ekpereka Oluchukwu, Alamu Emmanuel Oladeji, Awoyale Wasiu, Amah Delphine, Akinoso Rahman and Busie Maziya-Dixon
dc.date.accessioned2023-08-09T13:13:32Z
dc.date.available2023-08-09T13:13:32Z
dc.date.issued2023-08-07
dc.description.abstractRecentlybreedershavedevelopedhigh-yieldinganddisease-resistanthybrid plantainvarietiesthatneedevaluationforend-use.Thisstudyevaluatedtheeffectof ripeningandprocessingmethodsonthecolor,nutritional,andmineralpropertiesof hybridplantaincultivars.Plantainpulpsweresubjectedtofrying(170°Cfor2min), boiling(100°Cfor15min),anddrying(65°Cfor48h)atunripeandripestagesbefore analysis.Ripeningandprocessingmethodshadahighlysignificant(p<0.05)effect onallcolorandnutritionalcompositionbutsignificantonsomemineralssuchas potassium.Therewasaninteractiveeffectbetweenripeningandprocessingmethods onallcolorparametersandnutritionalcomposition.Inconclusion,friedsamples recordedthehighestmineralcompositionandvitaminCvalues,whileboiledsamples hadthehighesttotalcarotenoidandcolorproperties.Unripeplantainshowedthe mostincreasedpotassium,magnesium,calcium,andsodiumcontents.Processing plantainfruitsatunripestageswerethebestoptiontooptimizenutrientavailability.
dc.identifier.citationAnajekwu Ekpereka Oluchukwu, Alamu Emmanuel Oladeji, Awoyale Wasiu, Amah Delphine, Akinoso Rahman and Busie Maziya-Dixon (2023). Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars. In Addi, M (ed.), Banana - Cultivation and Nutrition. IntechOpen publishers. DOI: 10.5772/intechopen.109991. Pp. 20.
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/795
dc.language.isoen
dc.publisherIntechOpen
dc.titleImpact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (MusasppAAB) Cultivars
dc.typeBook chapter
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