Articles
Effect of varying temperatures on the chemical composition and sensory attributes of roasted unripe plantain
Abstract
Many times, processed foods are not appreciated among the populace due to textural differences arising from the processing. This study examined the effect of temperatures on the chemical composition and sensory attributes of roasted unripe plantain. The plantain sample was peeled and divided into four groups (A, B, C and D). Sample A was sun-dried while B, C and D were oven-dried at 40 °C, 50 °C and 60 °C, respectively and processed into flours. Chemical and sensory analyses were done using standard procedures. The data generated were analysed, and Duncan's multiple range test (DMRT) at p<0.05 was used for means separation. The moisture content of the flours was low, with sample B the lowest (4.30%+0.02), next was D (4.34% + 0.02), C (4.85% + 0.02) and the highest was found in A (4.92% + 0.02). The lowest fat content was observed in sample C (1.62% + 0.02), and the highest was in D (2.74% + 0.02). The highest fibre was C (2.35% + 0.02), next was D (2.24% + 0.02), A (2.10% + 0.02), while the least was B (2.02% + 0.02). The potassium composition ranged from 133.3 to 376.0mg/100g and was also highest in sample A (376.0mg/100g + 2.64), next was C (275.0mg/100g + 3.60), D (260.0 mg/100g + 23.3), while the least was B (133.3mg/100g + 1.52). The best texture was C (4.88 + 0.01), this was followed by A (4.62 + 0.04) and D (4.61 + 0.08). Sample C (4.85+0.07) was rated the best in terms of mold ability, next was D = 4.49 + 0.07, B = 4.47 + 0.10 and A = 4.45 + 0.07. For fast drying and conserved nutrients, sample C dried at 50 °C in the oven tends to show higher values in nutritive content and overall acceptability of the product.
Keywords
- Temperatures
- roasted
- plantain
- oven-drying
- sun-drying
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