Effect of preparation methods on chemical composition and sensory attributes of unripe plantain

This study evaluated the effect of preparation methods on the chemical composition and sensory attributes of unripe plantain. The unripe plantain was peeled, washed and processed differently (boiling, frying and roasting). Chemical composition and sensory evaluation of each product were carried out, and the data generated were analyzed using Duncan's multiple range test (DMRT) at a p<0.05 level of significance. Raw plantain had the highest moisture (52.23%+0.01), next was boiled (32.62%+0.01), followed by roasted (28.62%+ 0.01), and the least was fried (2.78%+0.01). Boiled plantain had the highest moisture among the processed products. Roasted plantain had the highest (7.82%+0.01) protein content, next was raw (7.38%+0.01), boiled (3.58%+0.01), while the fried plantain had the least protein (3.18%+0.01). Fat content was highest for plantain samples that was fried (7.21%+0.01), next was roasted (2.24%+0.01), raw (1.71%+0.01), and the lowest was boiled plantain (1.70%+0.00). For colour, there was no significant difference (p>0.05) among boiled (4.61+0.04), fried (4.58+0.01) and roasted (4.58+0.01). The best taste was found in the fried product (4.77+0.01), next was roasted plantain (4.74+0.01), and boiled plantain (4.58+0.01). The fried plantain (4.85+0.01) was most accepted, followed by the roasted (4.65+0.04) and boiled (4.15+0.01). Fried unripe plantain was richer in carbohydrate, fat, ash and was also preferred based on colour, taste, texture and Aroma.