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|Title:||Physicochemical characteristics and microbiological quality of senescent plantain products|
|Authors:||Adi, D. D.|
Kwofie, E. M.
Simpson, B. K.
|Publisher:||Taylor & Francis|
|Citation:||Cogent Food & Agriculture, 4, 1441596|
|Abstract:||Senescent plantains have relatively very rapid deterioration rate compared to plantains at other ripening stages. In Ghana, they are used for products which are consumed either as a snack or a main meal. This paper presents results of a study conducted in five regions of Ghana to investigate processing of senescent plantain products and evaluate their physicochemical characteristics and microbial quality. Survey data were collected on product types and processing methods. Freshly prepared products obtained from respondents were packaged in Ziploc bags and transported in a clean ice chest to the lab for physicochemical and microbial analyses. Samples were stored in the refrigerator (5°C) prior to analyses. Products made by respondents include Apitsi or Apiti, Bodongo, Akankyie, Ofam, Kumaku, Agbetenya; which were either baked or steamed. There were variations in cooking methods, time, type and quantity of ingredients used to produce these products. The products had relatively high moisture (47.63% − 68.42), appreciable crude fat (0.06% − 9.50%), crude protein (1.66% − 7.87%) contents and were good sources of energy (129.64 kcal/g − 241.19/g). The products were slightly acidic, with pH ranging from 4.53 to 5.38. Aerobic plate count, yeast and mold, coliform and E. coli ranged between <10 to 1.7 × 105 CFU/g; 0 and 3.9 × 105 CFU/g; 0 and 1.5 × 102 CFU/g; and 0 and <10 CFU/g, respectively. The bacteriological quality of samples A to I are more superior than samples J and K. Product standardization is required|
|Appears in Collections:||Food Research Institute|
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