NUTRITIONAL QUALITY AND SENSORY PROPERTIES OF INSTANT PLANTAIN FLAKE ENRICHED WITH EGG PARTS
There is needs to start thinking of producing food products in relation to population census of two decades ago where majority of the populace felt into working class of 25-65 yrs. The study investigated the nutritional quality and sensory properties of instant plantain flakes enriched with different egg parts. Firmly riped plantain pulp was blends with egg-part to give three samples while 100 % whole plantain pulp serves as control. The blends were dried, milled and mixed with other baking ingredients before kneaded, rolled, cut into piece, pressed to 1 mm thick and baked until golden colour was obtained. Proximate composition, minerals and vitamins profile, functional and sensory properties of the instant plantain flakes were determined using standard methods. The result of proximate composition showed that values for moisture content, protein, fat, fibre, ash, carbohydrate and energy ranged from 9.05-18.56, 5.40-12.66, 1.25-5.48, 6.30-6.85, 3.41-4.21, 62.20-66.31 g/100g and 293.17-351.04 kcal/100g respectively. The study revealed improvement in the minerals and vitamins content of the instant plantain flake compare to control sample. Result of functional properties revealed that functional properties of the instant plantain flake improved with different egg-part. Sensory property results showed that Sample D had the highest mean score in terms of taste and overall acceptability than other instant plantain flake samples with a value of 7.63 and 7.52, respectively. It can be deduced based on the study results that acceptable plantain-egg composite flour and its flake can be produced from the blends of plantain and whole egg.
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