The chemical and sensory evaluation of wine and bread made from plantain

ABSTRACT

This work investigated the sensory and chemical properties of bread and wine made from plantain. The research addressed questions such as procedure for the production of plantain flour, production of bread from plantain and wheat composite flour, production of wine from plantain, chemical composition of wine and bread made from plantain, and the sensory properties of bread and wine  produced from plantain.   The plantain was washed sliced, sundried, milled and sieve into fine flour. The plantain was divided into two the ripe and unripe plantain which were washed, mashed and fermented for three days and filtered using muslin cloth. The bread were produced from various composite proportions such as 50:50, 30:70,70:30, 20:80,80:20, wheat-plantain composite while 100% wheat bread was used as control. The descriptive statistic (mean and standard deviaton) was obtain for the data result shows the percentage moisture, ash, crude fiber, crude protein and carbohydrate of bread samples ranged from 29.32 - 31.60, 1.84 - 1.52,  5.93-7.82, 1.24 - 1.44,8.22- 9.88, 47.83-53.19   respectively while the percentage moisture, ash, crude fiber, crude protein and carbohydrate of ripe and unripe plantain wine samples ranged from  93.39 -96.80, 0. 17-0.52, 0.09 - 0.34, 0.02-0.03, 0.64 – 0.0.23 - 0.64, 5.38 – 2.72-5.38 respectively. Based on findings this study recommends thus Consumption of plantain bread, Utilization of up to 30% plantain flour in the production of acceptable bread products. Utilization of plantain in wine production. More studies on improvement of both the sensory and nutritive components of both bread and wine from plantain, Authorities should place a requirement for the inclusion of plantain flour in baked products.

TABLE OF CONTENTS

Certification ﾿ i

Approval page ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of contents ﾿ v

List of tables ﾿

Abstract

CHAPTER ONE

INTRODUCTION ﾿ 1

1.1 Background to the Study ﾿ 1

1.2 ﾿ Statement of Problem ﾿ 3

1.3 ﾿ Objective of the Study ﾿ 4

1.4 ﾿ Research Questions ﾿ 4

1.5 ﾿ Significance of the Study ﾿ 5

1.6 Scope of study ﾿ 6

CHAPTER 2

LITERATURE REVIEW ﾿ 7

2.1 Conceptual framework ﾿ 7

2.2 ﾿ Importance and production of plantain ﾿ 8

2.3 Composition of the plantain fruit ﾿ 8

2.4 Traditional plantain dishes from different parts of the world ﾿ 9

2.4.1 Plantain as a functional food in Asia ﾿ 10

2.4.1.1 Plantain as a functional food in Africa ﾿ 10

2.4.1.2 Plantain as a functional food in Nigeria ﾿ 11

2.4.1.3 Plantain as a functional food in Latin America ﾿ 12

2.4.1.4 Plantain flour as a substitute for other carbohydrate sources ﾿ 13

2.4.1.5 Plantain-based beverages ﾿ 14

2.7 Theoretical frameworks ﾿ 14

2.8 Review of Related Empirical Studies ﾿ 18

2.9 Summary of the Related Literature ﾿ 21

CHAPTER THREE

RESEARCH METHODOLOGY ﾿ 23

3.1 Design of study ﾿ 23

3.2 Population of the study ﾿ 23

3.3 Source of materials ﾿ 23

3.4 Sample of the study ﾿ 23

3.5 Method of plantain flour production ﾿ 23

3.6 Method of production of plantain bread ﾿ 27

3.6.1 Plantain bread recipe ﾿ 27

3.6.2 Method of Production of Plantain Wine ﾿ 28

3.7 Determination of proximate composition ﾿ 31

3.7.1 Determination of moisture content ﾿ 31

3.7.2 Determination of total Ash ﾿ 32

3.7.3 Determination of Crude Fibre ﾿ 32

3.7.4 Determination of protein    ﾿ 33

3.7.5Determination of Fat Content ﾿ 34

3.7.6 Determination of Carbohydrates ﾿ 35

3.8 Determination of mineral ﾿ 35

3.8.2 Determination of Calcium ﾿ 35

3.8.3 Determination of phosphorous ﾿ 36

3.8.4 Determination of potassium ﾿ 37

3.8.5 Determination of Iron ﾿ 37

3.9 Determination of vitamins ﾿ 38

3.9.1 Determination of vitamins A ﾿ 38

3.9.2 Determination Of Vitamin B1 (Thiamine) ﾿ 38

3.9.3 Determination of Vitamins B2 (Riboflavin) ﾿ 39

3.9.4 Determination of vitamin B3 (Niacin) ﾿ 40

3.9.5 Determination of vitamin C (Ascorbic Acid) ﾿ 40

3.9.6 Total Reducing of sugar ﾿ 41

3.10 Total Titrable Acidity (TTA) ﾿ 42

3.12 P.H. ﾿ 42

3.12 Total soluble solids ﾿ 42

3.14 Sensory Evaluation of Plantain Wine and Bread ﾿ 42

3.14 Method of Data Analysis    ﾿ 43

CHAPTER FOUR

RESULT AND DISCUSSION ﾿ 44

4.1 ﾿ Vitamins Composition of Bread Samples ﾿ 44

4.2 ﾿ Sensory Evaluation of Bread Samples ﾿

4.3 ﾿ Proximate Composition of Wine Samples

Discussion and   Findings ﾿ 48

CHAPTER FIVE

5.0 ﾿ SUMMARY, CONCLUSION AND RECOMMENDATIONS ﾿ 54

5.1 ﾿ Summary ﾿ 54

5.2 ﾿ Conclusion ﾿ 54

5.3 ﾿ Recommendation ﾿ 55

  Reference                                                                                                                              ﾿ 56 

LIST OF TABLES

Table 4.1 Proximate composition of bread ﾿ 44

Table 4.2 Mineral composition of bread sample ﾿ 46

Table 4.3 Vitamin composition of bread samples ﾿ 46

Table 4.4 Sensory and quality scores of bread samples ﾿ 47

Table 4.5 Proximate composition of wine samples ﾿ 47

Table 4.6 Sensory quality score of wine samples ﾿ 48

Table 4.7 Physiochemical composition of wine ﾿ 48