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.

https://doi.org/10.5772/intechopen.109991

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Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359

Wasiu Awoyalehttps://orcid.org/0000-0002-3635-1414

Delphine Amahhttps://orcid.org/0000-0002-5706-8773

Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201

https://doi.org/10.5772/intechopen.109991

Biotech and Plant Breeding; Nutrition and Human Health

Food Security; Food Systems; Nutrition; Plantain; Post-Harvesting Technology; Value Chains

Plantains; Maturity; Processing; Colour; Nutritional Requirements

Africa; West Africa

Nigeria

Southern Africa Hub; Headquarters and Western Africa Hub