Nutritional Analysis And Sensory Properties Of Pudding Produced From Two Plantain Varieties French Plantain (Platano Hembra) And French Horn Plantain (Banane Blanche) In Mouau:- Jonathan Ann C
ABSTRACT
The study investigated the
production of Plantain pudding using two plantain varieties French plantain
(Platano Hembra) and French horn plantain (Banane blanche). It also evaluated
the Proximate, Mineral compositions and Sensory properties of the products.
Healthy cultivar of the two plantain varieties were obtained from Umudike
market, Abia State, plantains fruits were cut into smaller sizes and dried, The
samples were evaluated for Proximate Analysis (Moisture, Ash, Crude Fat, Crude
Protein, Crude Fibre and Carbohydrates), Mineral Analysis (Sodium, Potassium,
Calcium, Zinc, Iron, Magnesium and Phosphorus) using standard methods. Sensory
Attributes were also evaluated (by reconstituting the flourto make pudding
using a seven point hedonic scale. All results obtained were subjected to
appropriate statistical analysis. The proximate analysis carried out indicates
that the composite plantain varieties can serve as a source of carbohydrate to
Nigerian populace which will help in dealing with problem ofmalnutrition
especially by supplying the nutrients needed with readily or locally available
material at minimum cost. Mineral analysis indicates that pudding product of
plantain can serve as a good source of Calcium. The products were also rich in
Vitamin A and Vitamin C. The sensory attributes were evaluated in terms of
Colour, mouthfeel Taste, Texture, flavor. Aroma and surface feel and all
samples were generally accepted.
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JONATHAN, C (2024). Nutritional Analysis And Sensory Properties Of Pudding Produced From Two Plantain Varieties French Plantain (Platano Hembra) And French Horn Plantain (Banane Blanche) In Mouau:- Jonathan Ann C. Repository.mouau.edu.ng: Retrieved Dec 04, 2024, from https://repository.mouau.edu.ng/work/view/nutritional-analysis-and-sensory-properties-of-pudding-produced-from-two-plantain-varieties-french-plantain-platano-hembra-and-french-horn-plantain-banane-blanche-in-mouau-jonathan-ann-c-7-2
CHIKODI, JONATHAN. "Nutritional Analysis And Sensory Properties Of Pudding Produced From Two Plantain Varieties French Plantain (Platano Hembra) And French Horn Plantain (Banane Blanche) In Mouau:- Jonathan Ann C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 27 Nov. 2024, https://repository.mouau.edu.ng/work/view/nutritional-analysis-and-sensory-properties-of-pudding-produced-from-two-plantain-varieties-french-plantain-platano-hembra-and-french-horn-plantain-banane-blanche-in-mouau-jonathan-ann-c-7-2. Accessed 04 Dec. 2024.
CHIKODI, JONATHAN. "Nutritional Analysis And Sensory Properties Of Pudding Produced From Two Plantain Varieties French Plantain (Platano Hembra) And French Horn Plantain (Banane Blanche) In Mouau:- Jonathan Ann C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 27 Nov. 2024. Web. 04 Dec. 2024. < https://repository.mouau.edu.ng/work/view/nutritional-analysis-and-sensory-properties-of-pudding-produced-from-two-plantain-varieties-french-plantain-platano-hembra-and-french-horn-plantain-banane-blanche-in-mouau-jonathan-ann-c-7-2 >.
CHIKODI, JONATHAN. "Nutritional Analysis And Sensory Properties Of Pudding Produced From Two Plantain Varieties French Plantain (Platano Hembra) And French Horn Plantain (Banane Blanche) In Mouau:- Jonathan Ann C" Repository.mouau.edu.ng (2024). Accessed 04 Dec. 2024. https://repository.mouau.edu.ng/work/view/nutritional-analysis-and-sensory-properties-of-pudding-produced-from-two-plantain-varieties-french-plantain-platano-hembra-and-french-horn-plantain-banane-blanche-in-mouau-jonathan-ann-c-7-2