INFLUENCE OF DIFFERENT STEAMING CONDITIONS ON THE TEXTURAL CHARACTERISTICS AND CONSUMER ACCEPTABILITY OF RE-CONSTITUTED INSTANT PLANTAIN-BASED POUNDO
| dc.contributor.author | Awoyale W., Nababa A.A., Omopariola F., Olatoye K.K., Oyafajo L.A., Irondi E.A., Bello A.S., Omohimi C., Mahmud H.U., Sunmonu B.A., Aina T.H., and Sanni L.O. | |
| dc.date.accessioned | 2025-07-21T09:46:08Z | |
| dc.date.available | 2025-07-21T09:46:08Z | |
| dc.date.issued | 2025-06-19 | |
| dc.description.abstract | One of the key unit operations in making poundo is steaming, which breaks down cell walls and gelatinises the starch, and may influence the cooked dough's texture and consumer acceptance. Hence, the need for this study. The unripe plantain fingers (white and yellow flesh) were washed, peeled, and sliced with a mechanical slicer. They were then steam-cooked for 8 min at 92 °C, 6 min at 94 °C, and 7 min at 94 °C, with the unsteamed fingers used as a control. The samples were dried, cooled, milled, sieved, and sealed in Ziploc bags for storage and subsequent use. The textural qualities assessment was done using standard methods, while the consumer acceptability test was carried out at three locations in Ilorin, Kwara State - Ojatuntun, Mandate, and Gambari. The findings showed that all the cooked poundos and the control were relatively soft, mouldable, stretchable, and sticky, with no differences in the sensory texture characteristics. However, there were significant variations in the instrumental texture attributes (except for springiness and adhesiveness). The yellow-fleshed plantain poundo prepared at 92 °C for 8 min had the lowest levels of gumminess, cohesiveness, and hardness when compared with other samples, including the control sample, which had higher values. However, the Mandate and Gambari communities' poundo consumers preferred the yellow-fleshed plantain poundo made at 94 °C for 6 min, while the Ojatuntun community's consumers preferred the yellow-fleshed plantain poundo made at 92 °C for 8 min. Although Ojatuntun consumers liked cooked dough that is not very hard, cohesive, or gummy, Mandate and Gambari consumers preferred cooked dough that is hard, cohesive, and gummy. Thus, the hardness, cohesiveness, and gumminess of the cooked dough - all of which were impacted by the steaming conditions - are textural characteristics considered by the consumers of plantain-based poundo for acceptance. | |
| dc.identifier.citation | Awoyale W., Nababa A.A., Omopariola F., Olatoye K.K., Oyafajo L.A., Irondi E.A., Bello A.S., Omohimi C., Mahmud H.U., Sunmonu B.A., Aina T.H., and Sanni L.O. (2025). INFLUENCE OF DIFFERENT STEAMING CONDITIONS ON THE TEXTURAL CHARACTERISTICS AND CONSUMER ACCEPTABILITY OF RE-CONSTITUTED INSTANT PLANTAIN-BASED POUNDO. PROCEEDINGS OF THE 11TH REGIONAL FOOD SCIENCE AND TECHNOLOGY SUMMIT (ReFoSTS), EKITI KETE, 2025, 16TH-19TH JUNE, 2025. Pp. 123-130 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/5752 | |
| dc.language.iso | en | |
| dc.publisher | NIFST | |
| dc.relation.ispartofseries | 11 | |
| dc.title | INFLUENCE OF DIFFERENT STEAMING CONDITIONS ON THE TEXTURAL CHARACTERISTICS AND CONSUMER ACCEPTABILITY OF RE-CONSTITUTED INSTANT PLANTAIN-BASED POUNDO | |
| dc.type | Presentation |