NUTRITIONAL AND SENSORY QUALITIES OF UNRIPE PLANTAIN COOKED USING DIFFERENT METHODS

Abstract

The study was designed to determine the nutritional and sensory evaluation of different processed forms of unripe plantain as fresh, boiled, fried and roasted. Two research questions were formulated for the study. Twenty (20) member panel were asked to rate the colour, texture, taste and overall acceptability of the blends using a 9-point scale. Proximate analyses of the samples were carried out. It was therefore observed that the different forms of processing unripe plantain altered the nutritive value of the substrate. Boiled plantain was higher in protein, ash and moisture content than other forms. Fried unripe plantain was richer in carbohydrate. Fried unripe plantain was preferred in taste, colour and aroma. The panelist preferred the physical properties (texture) of fried plantain when compared to other forms. It was recommended that amongst individuals who want to get reasonable protein content from unripe plantain should boil it. Individuals who want to get reasonable carbohydrate content from unripe plantain should fry it.