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, wheatplantain 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