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Impact of ripening and processing on color, proximate and mineral properties of improved plantain (Musa spp AAB) cultivars
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Recently breeders have developed high-yielding and disease-resistant hybrid plantain varieties that need evaluation for end-use. This study evaluated the effect of ripening and processing methods on the color, nutritional, and mineral properties of hybrid plantain cultivars. 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 analysis. Ripening and processing methods had a highly significant (p < 0.05) effect on all color and nutritional composition but significant on some minerals such as potassium. There was an interactive effect between ripening and processing methods on all color parameters and nutritional composition. In conclusion, fried samples recorded the highest mineral composition and vitamin C values, while boiled samples had the highest total carotenoid and color properties. Unripe plantain showed the most increased potassium, magnesium, calcium, and sodium contents. Processing plantain fruits at unripe stages were the best option to optimize nutrient availability.
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Permanent link to this itemhttps://hdl.handle.net/20.500.12478/8107
IITA Authors ORCID
Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
Digital Object Identifier (DOI)