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    Effect of processing and storage on the colour of plantain and banana products

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    adeniji-effect-2008.pdf (357.6Kb)
    Date
    2008
    Author
    Adeniji, T.A.
    Tenkouano, A.
    Type
    Journal Article
    Metadata
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    Abstract/Description
    Fresh pulp from freshly harvested plantain and chips colour as well as the effect of processing and storage on the colour of plantain and banana hybrids Jlour were investigated. Colour values L* (degree of lightness), a* (degree of redness) and b* (degree of yellowness) were detennined with focus on b* value, which is relevant to the pulp colour in African plantain landraces. Agbagba (38.10) and PITA 17 (37.78) differed significantly (P<0.05)from other cultivars infresh pulp degree of yellowness, b*. The degree of yellawness in plantain chips showed that Agbagba (55.03) dffired signiftcantly (P<0.05) from all the hybrids. Colour degradation was obsemed in Musa flour during storage. PITA 14 flour stored in the illuminated experimental cupboard was significantly higher (P<0.05) compared to flour from other cultivars in the degree of yellowness (16.91) after 90 days of storage. Similarly, flour made from PITA 14, stored in dark compartment, with a mean yellowness of 18.35, after 90 days of storage was signijlcantly dffirent (P<0.05) from other cultivars. Established storage condition is critical to plantain and banana production and their diversified value added products.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2819
    IITA Subjects
    Plant Production; Food Security; Disease Control; Genetic Improvement; Plant Genetic Resources; Markets; Food Science; Handling, Transport, Storage And Protection Of Agricultural Products; Plant Diseases; Livelihoods; Nutrition
    Agrovoc Terms
    Hybrids; Processing; Storage; Yellowness; Colour Degradation; Polyethylene; Banana Hybrid
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Journal and Journal Articles4839
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