African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 973

Full Length Research Paper

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

Anajekwu Ekpereka Oluchukwu
  • Anajekwu Ekpereka Oluchukwu
  • International Institute of Tropical Agriculture (IITA) PMB 5320, Oyo Road, Moniya Ibadan, Oyo State, Nigeria.
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Alamu Emmanuel Oladeji
  • Alamu Emmanuel Oladeji
  • International Institute of Tropical Agriculture (IITA) PMB 5320, Oyo Road, Moniya Ibadan, Oyo State, Nigeria.
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Awoyale Wasiu
  • Awoyale Wasiu
  • Department of Food Science and Technology, Kwara State University, Malete, Kwara, State, Nigeria.
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Amah Delphine
  • Amah Delphine
  • International Institute of Tropical Agriculture (IITA) PMB 5320, Oyo Road, Moniya Ibadan, Oyo State, Nigeria.
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Akinoso Rahman
  • Akinoso Rahman
  • Department of Food Technology, University of Ibadan, Oyo State, Nigeria.
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Busie Maziya-Dixon
  • Busie Maziya-Dixon
  • International Institute of Tropical Agriculture (IITA) PMB 5320, Oyo Road, Moniya Ibadan, Oyo State, Nigeria.
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  •  Received: 19 January 2023
  •  Accepted: 02 March 2023
  •  Published: 31 March 2023

Abstract

High-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.

 

Key words: Consumers acceptability, value added products, hybrid plantain, organoleptic.