ABSTRACT

This study investigated the effect of various pre-frying treatments on quality of fried banana chips. Mature, unripe banana were peeled, sliced and divided into seven portion of 1kg each. Each hatch was dipped for 5minutes either 0.5 or 1% ascorbic acid solution. 0.5 or 2% lime juice solution, 0.5 or 2% African Nutmeg solution containing 0.33% common salt or in I 0% common salt solution only (control). The slices were drained. Fried in fresh vegetable oil and analyzed for quality characteristics. Al! the hatches had low moisture contents. 4.06- l2%. indicating possible long shelf-life under good storage condition. The chips were low in Protein (2.25-3.16%) but high in Ash (1.45-2.42%), Fibre (2.37-2.53), Fat (29.68-38.43%) and carbohydrate (49.34-53.35%). The chips were excellent sources of minerals, particularly Iron (2.91-4.71mg/100) and Zinc (i.51-i.69mg/100), and Vitamins, particularly vitamin A (5.37-7.83mg/i 00g). The sample with 1% ascorbic acid was most accepted in first week while the control (with only 10% common salt) was also the most acceptable to the consumers in the third week. Dipping in either 0.5%-2% lime juice solution or 1% ascorbic acid solution suppressed rancidity development in the chips: 1l1A values were suppressed in these batches (0.15%, 0.35% and 0.29%).