Quality of Chips Produced from Rehydrated Dehydrated Plantain and Banana
DOI:
https://doi.org/10.3923/pjn.2006.471.473Keywords:
Chips, dehydration, RehydrationAbstract
This experiment reports the effect of dehydration and rehydration of the physicochemical properties of chips produced from two commercially grown Musa species (plantain and banana). The fat, ash, crude fibre and protein content in both samples were found to be low and their carbohydrate content were high. The processing of the fresh samples led to observable reduction in proximate composition of crude protein (15.41 - 7.21% and 13.20 - 6.30%), crude fibre (3.00 - 1.36 % and 2.60 - 1.58%), ash content (13.40 - 2.42% and 8.80 - 2.91%) for banana and plantain respectively. However, an appreciable increase was found for carbohydrate (61.74 - 82.29% and 74.99 - 86.40%) and fat content 96.40 - 6.81% and 2.59 - 2.82%) for banana and plantain respectively. The rates of dehydration and rehydration of the samples were found to decrease with increasing dehydration and rehydration time. The sensory evaluation of both plantain and banana chips revealed that dehydration significantly affected the quality of chips.
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Copyright (c) 2006 Asian Network for Scientific Information
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This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
