EVALUATION OF THE EFFECT OF PROCESSING ON THE OBSERVED PROFILE OF RIPE AND UNRIPE PLANTAIN

NWAICHI E.O.¹, PETERS D.E.², ONOME E.^3
1Institute of Agrophysics, Felin Lublin Poland.
²Department of Biochemistry, Faculty of Science, University of Port-Harcourt, Port-Harcourt, Nigeria.
³Department of Biochemistry, Faculty of Science, University of Port-Harcourt, Port-Harcourt, Nigeria.

Received : 21-11-2013     Accepted : 18-02-2014     Published : 17-04-2014
Volume : 3     Issue : 1       Pages : 54 - 57
World Res J Agron 3.1 (2014):54-57

Induced influences by heat teatment of the proximate profile, vitamins and minerals levels in ripe and unripe plantain pulp was studied owing to the prevalent method (roasting) of one of the staple foods in the Niger Delta. Raw and roasted types were investigated in triplicates. For all proximate parameters studied, significantly higher levels were observed in ripe samples for both raw and processed pulps. Carbohydrate and moisture contents were observed to dominate the pulp profile. Vitamins B2, B3 and B12 were low in all samples. Potassium, Sodium, Calcium, Magnesium, and β-Carotene were significantly higher in unripe plantain pulp in comparison to the ripe. This observed trend was reversed however with processing. Phosphorus gave an opposite pattern as higher levels were observed in processed pulp. Generally, increased fibre, fat and protein content and decreased carbohydrate content could be attributed to starch hydrolysis with ripening. Despite heat treatment (roasting) given to all samples, nutrient loses were minimal and roasting as a method of Plantain preparation is therefore recommended. Protein supplementation is therefore recommended owing to observed low amounts.