Determination Of Proximate Composition Of Plantain

 CHAPTER 1

1.0 INTRODUCTION

1.1 Background of study

Plantain (Musa paradisiaca) is an important starchy staple and commercial crop in the West and Central Africa where 50% of the world’s plantain crops is produced (Swannan, 1990). Cassava, plantian, yam and sweet potato are among the major starchy crops which are consumed in many tropical country (FAO, 1990). In many  Africa countries plantain is consumed as a cheap source of energy and is medically recommended for diabetic patients due to its relatively low glycemic index Akubor and Ishiwu 2013, Eleazu and Okafor 2015). Plantain is a popular dietary staple due to its versatility and good nutritional value. They are invaluable source of carbohydrate, comparable in nutritive value to yam or potato and are useful as a variant on the usual staple foods. It is consumed mainly in Nigeria as snacks in form of chips, dodo Ikire etc. and it can be cooked or roasted and eat with red palm oil. Plantain is considered nutritionally poor because of its deficiency in fat and protein content (Odenigbo et al., 2013), therefore supplementation of plantain flour with inexpensive staple such as legumes, cereals or pulses help to improve the nutritional quality of plantain product (Fanakin get al., 2016).

Tigernut flour been used as an essential supplementation, it is an underutilized crop (Belewu MA and Belewu KY, 2007) which is valued for their high nutritious starch content and digestible carbohydrate (Temple VJ., 1990 and De Vrie 1991). The nut is reported to be rich in sucrose, fat (which is resistant to peroxidation) and protein (Oderinde RA. 1988, Facciola S. 1990) which are some of the content lacked in plantain product or flour. It is also reported that , tigernut is an excellent source of useful minerals such as iron and calcium which are essential for body growth and development (Oladele AK. and Aina JO.,  2007). Tigernut has been demostrated to contain higher amino acids ( such as lysine, cystine, arginine and histidine) that those proposed in protein standard by FAO/WHO (1985) for satisfying adult needs (Bosch L. 2005, Sowonola OA. 2005). It also contain a reasonable amount of methionine lacking in plantain making it a good supplement for plantain (Ogazi PO. et al., 1996). It also reported to be high in dietary fiber content which could be effective in treatment and prevention of many various diseases such as colon cancer, coronary heart disease, obesity, diabetic, gastrointestinal disorder etc. ( Anderson JW. 1994) when supplemented with plantain flour. The dietary fiber and protein content of tigernut and plantain can also be increased through fermentation which also improves the acceptability, good storage characteristics and availability of the flour (Mensah PPA. et al., 1990).

Fermentation is a metabolic process that convert sugar to acids and alcohol through the action of microorganisms such as molds, yeast and bacteria. According to Quinn MA.et al., (1975), fermentation of grains and oil seeds result in increase in nutritional value and wholesomeness over the starting material and it may also lead to changes in vitamin level of the flour. The fermentation process of staple food serves as a means vof providing ba major source of nourishment for large population and contributing significantly to food security by increasing the range of raw materials which can be used in the production of edible product (Adewusi et al., 1999). Fermentation increases the nutrient content of the food through, biosynthesis of vitamin, essential amino acids and protein.  It improve protein quality and fiber digestibility and it can also enhance the flavour of the flour and the availability of micro nutrients to microorganisms for utilization and aid in degradation of antinutrient factor (Achinewhu et al., 1998)

1.2  Statement of Problem

FAO (2009) has reported that, more than 2.5 million metric tonnes of plantain are produced in Nigeria annually but 40% to 60% post harvest losses had been reported which is attributed to lack of storage facilities and inadequate technologies for food processing. Processing the plantain pulp into flour will reduce the post harvest losses and increase the shelf life or storages.

Unripe plantain is traditionally processed into flour in Nigeria and other west and central Africa countries (Ukhum and Ukpebor, 1991). The flour produced is mixed with boiling water to produce an elastic pastry (Amala in Nigeria) which is eaten with various sauce and soup. It is recommended to produce plantain flour from green plantain since it has high starch content of about 35% on wet weight basis (Simmond, 1976). Ogazi et al., (1996) reported, the feeding mainly on plantain cannot meet with up the daily protein requirement, therefore protein supplementation is essential by incomparating the plantain flour with protein rich legumes or cereals staple such as tigernut flour for enrichment of the flour

1.3  Objectives

1.3.1  Main objective

To produce an instant plantain tigernut composite flour that will compete favorable with mere plantain pulp flour.

1.3.2 Specific Objectives

• To determine the Proximate composition of the product
• To determine the functional properties of the product
• To determine the sensory properties of the product
• To determine the anti nutritional properties of the product

1.4  Justification

• Processing plantain into flour makes it a convenient food which increases in consumption since it is produce into instant flour
• Fermentation in processed plantain flour will increases the bioavailability of the nutrient thus contributing to food security.
• The improvement of dietary fiber in the product and other nutritional value will reduce spike associated with carbohydrate food to high glycemic food thus reducing the target of various diseases such as diabetic and obeses person including ulcer patient
• The quality of fat in the tigernut which are more of short chain fatty acids and highly unsaturated fatty acids will create an overall improvement in the quality of the instant flour.

1.5  Scope of study

The plantain obtain will be used to produce flour which can be consumed as an instant swallow. The tigernut seed will be processed into flour by defatting the seed before processing it into flour. The Proximate composition, functional, sensory and antinutritional properties of the product from the composite flour will be analysed using acceptable general method and standard