Production, Organoleptic Properties And Acceptability Level Of Snacks Made From Underutilized Banana {Musa Acuminata) For Family Consumption In Michael Okpara University Of Agriculture, Umudike:- Onwumere Chinecherem G

ONWUMERE CHINECHEREM GIFT | 88 pages (20386 words) | Projects

ABSTRACT

 Bananas (Musa acuminata) have long been regarded as a staple crop in many tropical regions, providing a rich source of nutrition and economic sustenance. However, the underutilization of banana peels and a lack of innovative approaches in food production have contributed to environmental waste and undernourishment in certain communities. This study explores the untapped potential of bananas, particularly their pulp and peels, in the production ofnutritious and highly acceptable food products, for family consumption in Michael Okpara University of agriculture, Umudike. Experimental design was used for this study. The banana pulp and peel were used to process cake, chin-chin and pancake whereas only the pulp was used in production of the smoothie. Spectrophotometric and 9-point Hedonic method were used to assess the mineral contents and sensory properties of the banana products, respectively. The data generated in all the analyses were subjected to one way analysis of variance using Statistical Package of Social Sciences version 23.0. Notably, the smoothie made from banana pulp exhibited higher minerals, such as iron (9.40 mg/lOOg), potassium (108.03 mg/lOOg), sodium (12.42 mg/lOOg), and calcium (8.40 mg/lOOg), with comparable acceptability in sensory evaluations. Furthermore, banana chin-chin and cake incorporated with peels demonstrated enriched magnesium (35.00 mg/lOOg) and zinc (5.85 mg/lOOg) contents. Sensory evaluations revealed that all products were favorably acknowledged by the panelists, with the banana pulp smoothie achieving the highest scores for appearance (8.70), taste (8.50), mouthfeel (8.65), texture (8.00) and general acceptability (8.40), followed by the pancake incorporating both banana pulp and peels. The findings ofthis research suggest that banana-based food products not only offer enhanced nutrition but also hold immense market potential due to their favorable sensory attributes. Moreover, the utilization of banana peels in food production presents a sustainable approach to reduce environmental waste and contribute to local food security.

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APA

ONWUMERE, G (2024). Production, Organoleptic Properties And Acceptability Level Of Snacks Made From Underutilized Banana {Musa Acuminata) For Family Consumption In Michael Okpara University Of Agriculture, Umudike:- Onwumere Chinecherem G. Repository.mouau.edu.ng: Retrieved Dec 09, 2024, from https://repository.mouau.edu.ng/work/view/production-organoleptic-properties-and-acceptability-level-of-snacks-made-from-underutilized-banana-musa-acuminata-for-family-consumption-in-michael-okpara-university-of-agriculture-umudike-onwumere-chinecherem-g-7-2

MLA 8th

GIFT, ONWUMERE. "Production, Organoleptic Properties And Acceptability Level Of Snacks Made From Underutilized Banana {Musa Acuminata) For Family Consumption In Michael Okpara University Of Agriculture, Umudike:- Onwumere Chinecherem G" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 27 Nov. 2024, https://repository.mouau.edu.ng/work/view/production-organoleptic-properties-and-acceptability-level-of-snacks-made-from-underutilized-banana-musa-acuminata-for-family-consumption-in-michael-okpara-university-of-agriculture-umudike-onwumere-chinecherem-g-7-2. Accessed 09 Dec. 2024.

MLA7

GIFT, ONWUMERE. "Production, Organoleptic Properties And Acceptability Level Of Snacks Made From Underutilized Banana {Musa Acuminata) For Family Consumption In Michael Okpara University Of Agriculture, Umudike:- Onwumere Chinecherem G". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 27 Nov. 2024. Web. 09 Dec. 2024. < https://repository.mouau.edu.ng/work/view/production-organoleptic-properties-and-acceptability-level-of-snacks-made-from-underutilized-banana-musa-acuminata-for-family-consumption-in-michael-okpara-university-of-agriculture-umudike-onwumere-chinecherem-g-7-2 >.

Chicago

GIFT, ONWUMERE. "Production, Organoleptic Properties And Acceptability Level Of Snacks Made From Underutilized Banana {Musa Acuminata) For Family Consumption In Michael Okpara University Of Agriculture, Umudike:- Onwumere Chinecherem G" Repository.mouau.edu.ng (2024). Accessed 09 Dec. 2024. https://repository.mouau.edu.ng/work/view/production-organoleptic-properties-and-acceptability-level-of-snacks-made-from-underutilized-banana-musa-acuminata-for-family-consumption-in-michael-okpara-university-of-agriculture-umudike-onwumere-chinecherem-g-7-2

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