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, wheatplantain 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
EMINIMOH, E (2021). Chemical And Sensory Evaluation Of Bread And Wine Made From Plantain (Musa Paradisiaca). Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-bread-and-wine-made-from-plantain-musa-paradisiaca-7-2
EFFIONG, EMINIMOH. "Chemical And Sensory Evaluation Of Bread And Wine Made From Plantain (Musa Paradisiaca)" Mouau.afribary.org. Mouau.afribary.org, 25 Nov. 2021, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-bread-and-wine-made-from-plantain-musa-paradisiaca-7-2. Accessed 23 Nov. 2024.
EFFIONG, EMINIMOH. "Chemical And Sensory Evaluation Of Bread And Wine Made From Plantain (Musa Paradisiaca)". Mouau.afribary.org, Mouau.afribary.org, 25 Nov. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-bread-and-wine-made-from-plantain-musa-paradisiaca-7-2 >.
EFFIONG, EMINIMOH. "Chemical And Sensory Evaluation Of Bread And Wine Made From Plantain (Musa Paradisiaca)" Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-bread-and-wine-made-from-plantain-musa-paradisiaca-7-2