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, wheat-plantain 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.

TABLE OF CONTENTS

Certification i

Approval page ii

Dedication iii

Acknowledgements iv

Table of contents v

List of tables

Abstract

CHAPTER ONE

INTRODUCTION 1

1.1 Background to the Study 1

1.2 Statement of Problem 3

1.3 Objective of the Study 4

1.4 Research Questions 4

1.5 Significance of the Study 5

1.6 Scope of study 6

CHAPTER 2

LITERATURE REVIEW 7

2.1 Conceptual framework 7

2.2 Importance and production of plantain 8

2.3 Composition of the plantain fruit 8

2.4 Traditional plantain dishes from different parts of the world 9

2.4.1 Plantain as a functional food in Asia 10

2.4.1.1 Plantain as a functional food in Africa 10

2.4.1.2 Plantain as a functional food in Nigeria 11

2.4.1.3 Plantain as a functional food in Latin America 12

2.4.1.4 Plantain flour as a substitute for other carbohydrate sources 13

2.4.1.5 Plantain-based beverages 14

2.7 Theoretical frameworks 14

2.8 Review of Related Empirical Studies 18

2.9 Summary of the Related Literature 21

CHAPTER THREE

RESEARCH METHODOLOGY 23

3.1 Design of study 23

3.2 Population of the study 23

3.3 Source of materials 23

3.4 Sample of the study 23

3.5 Method of plantain flour production 23

3.6 Method of production of plantain bread 27

3.6.1 Plantain bread recipe 27

3.6.2 Method of Production of Plantain Wine 28

3.7 Determination of proximate composition 31

3.7.1 Determination of moisture content 31

3.7.2 Determination of total Ash 32

3.7.3 Determination of Crude Fibre 32

3.7.4 Determination of protein    33

3.7.5Determination of Fat Content 34

3.7.6 Determination of Carbohydrates 35

3.8 Determination of mineral 35

3.8.2 Determination of Calcium 35

3.8.3 Determination of phosphorous 36

3.8.4 Determination of potassium 37

3.8.5 Determination of Iron 37

3.9 Determination of vitamins 38

3.9.1 Determination of vitamins A 38

3.9.2 Determination Of Vitamin B1 (Thiamine) 38

3.9.3 Determination of Vitamins B2 (Riboflavin) 39

3.9.4 Determination of vitamin B3 (Niacin) 40

3.9.5 Determination of vitamin C (Ascorbic Acid) 40

3.9.6 Total Reducing of sugar 41

3.10 Total Titrable Acidity (TTA) 42

3.12 P.H. 42

3.12 Total soluble solids 42

3.14 Sensory Evaluation of Plantain Wine and Bread 42

3.14 Method of Data Analysis    43

CHAPTER FOUR

RESULT AND DISCUSSION 44

4.1 Vitamins Composition of Bread Samples 44

4.2 Sensory Evaluation of Bread Samples

4.3 Proximate Composition of Wine Samples

Discussion and   Findings 48

CHAPTER FIVE

5.0 SUMMARY, CONCLUSION AND RECOMMENDATIONS 54

5.1 Summary 54

5.2 Conclusion 54

5.3 Recommendation 55

  Reference                                                                                                                              56 

LIST OF TABLES

Table 4.1 Proximate composition of bread 44

Table 4.2 Mineral composition of bread sample 46

Table 4.3 Vitamin composition of bread samples 46

Table 4.4 Sensory and quality scores of bread samples 47

Table 4.5 Proximate composition of wine samples 47

Table 4.6 Sensory quality score of wine samples 48

Table 4.7 Physiochemical composition of wine 48