Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (<i>Musa Paradisiaca</i>)

Agbemafle Robert; Aggor-Woananu Samira Elsie; Dzameshie Hayford

doi:doi:10.11648/j.ijfsb.20170204.17

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Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca)

Agbemafle Robert, Aggor-Woananu Samira Elsie, Dzameshie Hayford

Published in International Journal of Food Science and Biotechnology (Volume 2, Issue 4)

Received: 22 March 2017 Accepted: 5 April 2017 Published: 28 December 2017

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Abstract

The effect of stage of ripening and cooking methods (boiling, roasting and frying) on the nutritional compositions of plantain (Musa spp.) were studied. Plantain fruits (Musa spp.) at the unripe (deep green), semi-ripe (yellow green) and fully ripe (deep yellow) stages of ripeness were analyzed for proximate, total sugar and mineral compositions, after boiling, roasting and frying alongside the uncooked (raw) fruits as control. Proximate and mineral compositions of the plantain flours were determined by standard AOAC methods. Total sugar contents of the plantain flours were determined using the volumetric method (Lane-Eynon method) described by Pearson’s compositions and analysis of foods. Result showed that ash, protein, fat, fibre, carbohydrate and total sugar contents ranged from 6.04% to 22.70%, 1.54% to 4.52%, 3.25% to 4.83%, 0.07% to 16.02%, 1.26% to 5.57% and 57.12% to 86.27%, 4.06% to 14.14% respectively. The mineral contents were 17.07 to 28.44 mg/100g, 4.92 to 9.36 mg/100g, 364.80 to 487.55 mg/100g, 0.10% to 0.39% and 0.16% to 0.42% for iron, zinc, potassium, magnesium and calcium respectively. On the whole, the result showed that roasting and boiling of semi-ripened and unripened plantain best conserved its nutrients.

Published in	International Journal of Food Science and Biotechnology (Volume 2, Issue 4)
DOI	10.11648/j.ijfsb.20170204.17
Page(s)	134-140
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

Boiling, Roasting, Frying, Proximate Composition, Fiber, Carbohydrate

References

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APA Style

Agbemafle Robert, Aggor-Woananu Samira Elsie, Dzameshie Hayford. (2017). Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca). International Journal of Food Science and Biotechnology, 2(4), 134-140. https://doi.org/10.11648/j.ijfsb.20170204.17

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ACS Style

Agbemafle Robert; Aggor-Woananu Samira Elsie; Dzameshie Hayford. Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca). Int. J. Food Sci. Biotechnol. 2017, 2(4), 134-140. doi: 10.11648/j.ijfsb.20170204.17

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AMA Style

Agbemafle Robert, Aggor-Woananu Samira Elsie, Dzameshie Hayford. Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca). Int J Food Sci Biotechnol. 2017;2(4):134-140. doi: 10.11648/j.ijfsb.20170204.17

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@article{10.11648/j.ijfsb.20170204.17,
  author = {Agbemafle Robert and Aggor-Woananu Samira Elsie and Dzameshie Hayford},
  title = {Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {4},
  pages = {134-140},
  doi = {10.11648/j.ijfsb.20170204.17},
  url = {https://doi.org/10.11648/j.ijfsb.20170204.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170204.17},
  abstract = {The effect of stage of ripening and cooking methods (boiling, roasting and frying) on the nutritional compositions of plantain (Musa spp.) were studied. Plantain fruits (Musa spp.) at the unripe (deep green), semi-ripe (yellow green) and fully ripe (deep yellow) stages of ripeness were analyzed for proximate, total sugar and mineral compositions, after boiling, roasting and frying alongside the uncooked (raw) fruits as control. Proximate and mineral compositions of the plantain flours were determined by standard AOAC methods. Total sugar contents of the plantain flours were determined using the volumetric method (Lane-Eynon method) described by Pearson’s compositions and analysis of foods. Result showed that ash, protein, fat, fibre, carbohydrate and total sugar contents ranged from 6.04% to 22.70%, 1.54% to 4.52%, 3.25% to 4.83%, 0.07% to 16.02%, 1.26% to 5.57% and 57.12% to 86.27%, 4.06% to 14.14% respectively. The mineral contents were 17.07 to 28.44 mg/100g, 4.92 to 9.36 mg/100g, 364.80 to 487.55 mg/100g, 0.10% to 0.39% and 0.16% to 0.42% for iron, zinc, potassium, magnesium and calcium respectively. On the whole, the result showed that roasting and boiling of semi-ripened and unripened plantain best conserved its nutrients.},
 year = {2017}
}

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TY  - JOUR
T1  - Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca)
AU  - Agbemafle Robert
AU  - Aggor-Woananu Samira Elsie
AU  - Dzameshie Hayford
Y1  - 2017/12/28
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170204.17
DO  - 10.11648/j.ijfsb.20170204.17
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 134
EP  - 140
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170204.17
AB  - The effect of stage of ripening and cooking methods (boiling, roasting and frying) on the nutritional compositions of plantain (Musa spp.) were studied. Plantain fruits (Musa spp.) at the unripe (deep green), semi-ripe (yellow green) and fully ripe (deep yellow) stages of ripeness were analyzed for proximate, total sugar and mineral compositions, after boiling, roasting and frying alongside the uncooked (raw) fruits as control. Proximate and mineral compositions of the plantain flours were determined by standard AOAC methods. Total sugar contents of the plantain flours were determined using the volumetric method (Lane-Eynon method) described by Pearson’s compositions and analysis of foods. Result showed that ash, protein, fat, fibre, carbohydrate and total sugar contents ranged from 6.04% to 22.70%, 1.54% to 4.52%, 3.25% to 4.83%, 0.07% to 16.02%, 1.26% to 5.57% and 57.12% to 86.27%, 4.06% to 14.14% respectively. The mineral contents were 17.07 to 28.44 mg/100g, 4.92 to 9.36 mg/100g, 364.80 to 487.55 mg/100g, 0.10% to 0.39% and 0.16% to 0.42% for iron, zinc, potassium, magnesium and calcium respectively. On the whole, the result showed that roasting and boiling of semi-ripened and unripened plantain best conserved its nutrients.
VL  - 2
IS  - 4
ER  -

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Author Information

Agbemafle Robert

Department of Laboratory Technology, College of Agriculture and Natural Sciences, School of Physical Sciences, University of Cape Coast, Cape Coast, Ghana
Aggor-Woananu Samira Elsie

Department of Laboratory Technology, College of Agriculture and Natural Sciences, School of Physical Sciences, University of Cape Coast, Cape Coast, Ghana
Dzameshie Hayford

Department of Laboratory Technology, College of Agriculture and Natural Sciences, School of Physical Sciences, University of Cape Coast, Cape Coast, Ghana

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Agbemafle Robert, Aggor-Woananu Samira Elsie, Dzameshie Hayford. (2017). Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca). International Journal of Food Science and Biotechnology, 2(4), 134-140. https://doi.org/10.11648/j.ijfsb.20170204.17

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ACS Style

Agbemafle Robert; Aggor-Woananu Samira Elsie; Dzameshie Hayford. Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca). Int. J. Food Sci. Biotechnol. 2017, 2(4), 134-140. doi: 10.11648/j.ijfsb.20170204.17

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AMA Style

Agbemafle Robert, Aggor-Woananu Samira Elsie, Dzameshie Hayford. Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca). Int J Food Sci Biotechnol. 2017;2(4):134-140. doi: 10.11648/j.ijfsb.20170204.17

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@article{10.11648/j.ijfsb.20170204.17,
  author = {Agbemafle Robert and Aggor-Woananu Samira Elsie and Dzameshie Hayford},
  title = {Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {4},
  pages = {134-140},
  doi = {10.11648/j.ijfsb.20170204.17},
  url = {https://doi.org/10.11648/j.ijfsb.20170204.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170204.17},
  abstract = {The effect of stage of ripening and cooking methods (boiling, roasting and frying) on the nutritional compositions of plantain (Musa spp.) were studied. Plantain fruits (Musa spp.) at the unripe (deep green), semi-ripe (yellow green) and fully ripe (deep yellow) stages of ripeness were analyzed for proximate, total sugar and mineral compositions, after boiling, roasting and frying alongside the uncooked (raw) fruits as control. Proximate and mineral compositions of the plantain flours were determined by standard AOAC methods. Total sugar contents of the plantain flours were determined using the volumetric method (Lane-Eynon method) described by Pearson’s compositions and analysis of foods. Result showed that ash, protein, fat, fibre, carbohydrate and total sugar contents ranged from 6.04% to 22.70%, 1.54% to 4.52%, 3.25% to 4.83%, 0.07% to 16.02%, 1.26% to 5.57% and 57.12% to 86.27%, 4.06% to 14.14% respectively. The mineral contents were 17.07 to 28.44 mg/100g, 4.92 to 9.36 mg/100g, 364.80 to 487.55 mg/100g, 0.10% to 0.39% and 0.16% to 0.42% for iron, zinc, potassium, magnesium and calcium respectively. On the whole, the result showed that roasting and boiling of semi-ripened and unripened plantain best conserved its nutrients.},
 year = {2017}
}

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TY  - JOUR
T1  - Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca)
AU  - Agbemafle Robert
AU  - Aggor-Woananu Samira Elsie
AU  - Dzameshie Hayford
Y1  - 2017/12/28
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170204.17
DO  - 10.11648/j.ijfsb.20170204.17
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 134
EP  - 140
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170204.17
AB  - The effect of stage of ripening and cooking methods (boiling, roasting and frying) on the nutritional compositions of plantain (Musa spp.) were studied. Plantain fruits (Musa spp.) at the unripe (deep green), semi-ripe (yellow green) and fully ripe (deep yellow) stages of ripeness were analyzed for proximate, total sugar and mineral compositions, after boiling, roasting and frying alongside the uncooked (raw) fruits as control. Proximate and mineral compositions of the plantain flours were determined by standard AOAC methods. Total sugar contents of the plantain flours were determined using the volumetric method (Lane-Eynon method) described by Pearson’s compositions and analysis of foods. Result showed that ash, protein, fat, fibre, carbohydrate and total sugar contents ranged from 6.04% to 22.70%, 1.54% to 4.52%, 3.25% to 4.83%, 0.07% to 16.02%, 1.26% to 5.57% and 57.12% to 86.27%, 4.06% to 14.14% respectively. The mineral contents were 17.07 to 28.44 mg/100g, 4.92 to 9.36 mg/100g, 364.80 to 487.55 mg/100g, 0.10% to 0.39% and 0.16% to 0.42% for iron, zinc, potassium, magnesium and calcium respectively. On the whole, the result showed that roasting and boiling of semi-ripened and unripened plantain best conserved its nutrients.
VL  - 2
IS  - 4
ER  -

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