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Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

dc.contributor.authorAnajekwu, E.O.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorAwoyale, W.
dc.contributor.authorAmah, D.
dc.contributor.authorAkinoso, R.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2023-03-22T09:33:03Z
dc.date.available2023-03-22T09:33:03Z
dc.date.issued2023-02
dc.identifier.citationAnajekwu, E.O., Alamu, E.O., Awoyale, W., Amah, D., Akinoso, R. & Maziya-Dixon, B. (2023). Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars. African Journal of Food Science, 17(2), 49-58.
dc.identifier.issn1996-0794
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8100
dc.description.abstractHigh-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.
dc.format.extent49-58
dc.language.isoen
dc.subjectConsumers
dc.subjectAcceptability
dc.subjectValue Chain
dc.subjectHybrids
dc.subjectPlantains
dc.subjectOrganoleptic Properties
dc.subjectNigeria
dc.subjectFood Security
dc.subjectLivelihoods
dc.titleInfluence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationUniversity of Ibadan
cg.contributor.affiliationKwara State University
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubSouthern Africa Hub
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeNutrition and Human Health
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.iitasubjectNutrition
cg.iitasubjectPlantain
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectValue Chains
cg.journalAfrican Journal of Food Science
cg.notesOpen Access Article
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.5897/AJFS2022.2248
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.iitaauthor.identifierDelphine Amah: 0000-0002-5706-8773
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue2
cg.identifier.volume17


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