Abstract

The primary objective of this study i I The primary objective of this study was to investigate the proximate composition and functional properties of plantain peel ash, traditionally used in the preparation of "ngu", and to compare its sensory properties with that of potash. The research involved the production of ash from plantain peels, followed by a comprehensive analysis of its proximate and mineral composition, and an evaluation of its key functional properties, The proximate composition of dried plantain peels was determined having a moisture content of 1.90%, ash content 23.50%, crude protein 1.09%, crude fat 0.11%, crude fibre 8.20%, and carbohydrate 65.11%, with an energy value of293.75 kcal/100 g. Functional property result showed a bulk density of 0.51 g/cm3, oil absorption capacity of 185.47 g/100 g (red oil), foaming capacity of 15.59%, and foam stability of 10.34%. Different concentration ofthe ash (1 g, 2 g, 3 g, 4 g, 5 g, and 6 g) were used to determine the emulsion capacity and stability using vegetable oil and red palm oil and the emulsion capacity and stability increased as the ash concentration increased. The mineral content was determined using Inductively Coupled Plasma Optical Emission Spectrophotometer (1CP-OES). The mineral results showed that the macrominerals: calcium (4.17 mg/100 g), magnesium (0.53 mg/100 g), sodium (0.10 mg/100 g), and potassium (7.36 mg/100 g) were low compared to FAO/WHO recommendations. The micro-minerals consisting of manganese (452.72 mg/100 g), iron (290.74 mg/100 g), zinc (280.00 mg/100 g), were high compared to FAO/WHO recommendations with copper (37.32 mg/100 g) showing low content compared to FAO/WHO recommendations. For the heavy metals; lead (12.32 mg/100 g) was high compared to FAO/WHO recommendations, while cadmium (0.12 mg/100 g), chromium (0.04 mg/100 g) and nickel (0.01) were low compared to FAO/WHO recommendations. The plantain peel ash extract was processed into emulsion and used to prepare “Abacha” using potash as control for the sensory evaluation. The “abacha” prepared with plantain peel ash extract and potash as emulsifiers showed significant (p<0.05) difference in the aroma, taste, and general acceptability while there was no significant (p>0.05) difference in the appearance and mouthfeel.