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.