THE EFFECT OF BOILING, FRYING, ROASTING AND RIPENING STAGES ON THE NUTRITIONAL QUALITY OF PLANTAIN (Musa paradisiaca)

Abstract

This study was to ascertain the effect of cooking methods and ripening stages on the nutritional quality of plantain. All the parameters were analyzed using standard methods of the Association of Analytical Chemists (AOAC, 2000). Analysis of
variance (ANOVA) at 5% level of probability, to validate the results. The results showed that increased ripening led to decrease in pH value. The amount of protein in this study decreased with increased ripening stages. The amount of protein ranged
from 3.50% to 7.00%. The amount of carbohydrate in this study ranges from 24.30% to 61.60%. The samples' moisture content increased from unripe – semi-ripe – ripe stages. There was a significant difference between the crude fat at different ripening
stages. There was a significant difference in levels of Na at different ripening stages. K, Ca, Mg and Fe in the boiled, roasted and fried samples at the ripening stages of plantain were significantly higher than the unripe samples