Production And Evaluation Of Chips And Fufu Made From Three Varieties Of Cooking Banana (Cardaba, Bluggoe And Km5)

ABSTRACT

In this experiment cooking banana flour samples were made from three varictic' of cooking banana cardaba, bluggoe and KM5. The proximate composition of the hours were evaluated. Chips and cooking banana fufu were further produced hum die cooking bananas and the hours respectively, and their sensory acceptance determined. The result of the proximate composition showed that firm ripe cardaba had the highest moisture content (11 .71%), while the highest protein was noted ii Lii ripe bluggoe (4.73%), crude protein and carbohydrate contents were highest in unripe bluggoe 4.73 and 80.30%. The functional properties carried out on the cooking banana fufu products include gelation capacity, gelatinization temperature. Hulk density and water absorption capacity. Firm ripe cardaba had the lowest water absorption capacity (2.21%). The result of the mineral content carried out on the chips showed that fried cooking banana chips contained little amounts of potassium and phosphorus, unripe cardaha had the highest potassium content (O.32%). The sensory evaluation of the products showed high acceptability of the chips with the best accepted in taste as unripe plantain chips (8. 13), and the lowest in appearance as Ii un ripe km5 chips (3.55%).