Quality Evaluation Of Cooking Banana-Whole Wheat Composite And Consumer Acceptance Of Fufu Made From The Flours
ABSTRACT
In the tropics, cooking banana fruits are eaten after cooking or after some other forms of processing. In this study, the fruits of cooking banana (Musa sp. ABB, cv. 'Saba') at the unripe and ripe stages were analysed for chemical and nutritional composition at the fresh unprocessed (raw) stages. Cooking banana flour (CBF) samples were obtained from unripe cooking banana (Musa.) and characterized for their chemical, nutritional composition, functional, anti-nutritional, and microbial status. The cooking banana flour and wheat flour were blended in the following ratios (CBF:WF 90:10, 80:20,70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90). These samples were thereafter subjected to chemical and nutritional compositions alongside the functional properties analysis. The raw fruits (unprocessed), flour samples and the flour blends were analysed in triplicates in a completely randomized design (CRD). The processing methods employed influenced the chemical and nutritional composition, functional properties, anti-nutritional contents and microbial load thereafter. In 8 substitution of the salt solution blanched cooking banana flour with whole wheat flour, the values of most constituents seemingly increased with whole wheat flour. Similarly, majority of the constituents were significantly different
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ONYEOCHA, U (2021). Quality Evaluation Of Cooking Banana-Whole Wheat Composite And Consumer Acceptance Of Fufu Made From The Flours. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cooking-banana-whole-wheat-composite-and-consumer-acceptance-of-fufu-made-from-the-flours-7-2
UCHENNA, ONYEOCHA. "Quality Evaluation Of Cooking Banana-Whole Wheat Composite And Consumer Acceptance Of Fufu Made From The Flours" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 14 Oct. 2021, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cooking-banana-whole-wheat-composite-and-consumer-acceptance-of-fufu-made-from-the-flours-7-2. Accessed 24 Nov. 2024.
UCHENNA, ONYEOCHA. "Quality Evaluation Of Cooking Banana-Whole Wheat Composite And Consumer Acceptance Of Fufu Made From The Flours". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 14 Oct. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cooking-banana-whole-wheat-composite-and-consumer-acceptance-of-fufu-made-from-the-flours-7-2 >.
UCHENNA, ONYEOCHA. "Quality Evaluation Of Cooking Banana-Whole Wheat Composite And Consumer Acceptance Of Fufu Made From The Flours" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cooking-banana-whole-wheat-composite-and-consumer-acceptance-of-fufu-made-from-the-flours-7-2