International Journal of Nutrition and Food Sciences

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Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market

Received: 31 August 2014    Accepted: 16 September 2014    Published: 19 December 2014
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Abstract

Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.

DOI 10.11648/j.ijnfs.s.2014030601.17
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1, November 2014)

This article belongs to the Special Issue Optimizing Quality and Food Process Assessment

Page(s) 50-57
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Plantain Peanut Butter, Roasting, Sandwich, Enrichment, Amino Acid Profile

References
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Author Information
  • College of Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria

  • College of Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria

  • College of Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria

  • College of Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria

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  • APA Style

    Malomo Olu, Uche E. O., Adekoyeni O. O., Alamu E. A. (2014). Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market. International Journal of Nutrition and Food Sciences, 3(6-1), 50-57. https://doi.org/10.11648/j.ijnfs.s.2014030601.17

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    ACS Style

    Malomo Olu; Uche E. O.; Adekoyeni O. O.; Alamu E. A. Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market. Int. J. Nutr. Food Sci. 2014, 3(6-1), 50-57. doi: 10.11648/j.ijnfs.s.2014030601.17

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    AMA Style

    Malomo Olu, Uche E. O., Adekoyeni O. O., Alamu E. A. Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market. Int J Nutr Food Sci. 2014;3(6-1):50-57. doi: 10.11648/j.ijnfs.s.2014030601.17

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  • @article{10.11648/j.ijnfs.s.2014030601.17,
      author = {Malomo Olu and Uche E. O. and Adekoyeni O. O. and Alamu E. A.},
      title = {Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {6-1},
      pages = {50-57},
      doi = {10.11648/j.ijnfs.s.2014030601.17},
      url = {https://doi.org/10.11648/j.ijnfs.s.2014030601.17},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.s.2014030601.17},
      abstract = {Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market
    AU  - Malomo Olu
    AU  - Uche E. O.
    AU  - Adekoyeni O. O.
    AU  - Alamu E. A.
    Y1  - 2014/12/19
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.s.2014030601.17
    DO  - 10.11648/j.ijnfs.s.2014030601.17
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 50
    EP  - 57
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.s.2014030601.17
    AB  - Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.
    VL  - 3
    IS  - 6-1
    ER  - 

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