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
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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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 04, 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
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 04 Dec. 2024.
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. 04 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 >.
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 04 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