Production and Determination of Functional Properties of Plantain Flour
Chapter One
AIMS AND OBJECTIVES
- To produce plantain flour
- To determine the functional properties of plantain flour.
CHAPTER TWO
REVIEW OF LITERATURE
INTRODUCTION
Our focus in this chapter is to critically examine relevant literatures that would assist in explaining the research problem and furthermore recognize the efforts of scholars who had previously contributed immensely to similar research. The chapter intends to deepen the understanding of the study and close the perceived gaps.
Precisely, the chapter will be considered in three sub-headings:
- Conceptual Framework
- Theoretical Framework
CONCEPTUAL FRAMEWORK
PLANTAIN
Plantain requires about two and a half to four months after shooting before the fruit becomes ready for harvesting or a total of about eight to twelve months after planting (Simmonds, 1948; Swennen, 1990a). At maturity, a constant weight is maintained for two to four days, and then the weight starts to decrease with changes in the peel colour from green to yellow and then to black. The maturity of the fruit may be determined by the weight of the pulp to peel ratio, brittleness of floral ends and disappearance of angularity of the fingers. The chemical composition of plantain varies with the variety, maturity, degree of ripeness and where it is grown (soil type). The water content in the green plant is about 61% and increases on ripening to about 68%. The increase in water is presumably due to the break down of carbohydrates during respiration. Green plantain contains starch which is in the range of 21 to 26%. The starch in the unripe plantain is mainly amylose and amylopectin and this is replaced by sucrose, fructose, and glucose during the ripening stage due to the hydrolysis of the starch (Marriott et al., 1981). The carbohydrate content reduces to between 5 and 10% when ripe. The sugar content is between 0.9 to 2.0% in the green fruit but becomes more prominent in the ripe state. The titrable acidity of plantain is about twice that of sweet potato (Aurand et al., 1987). Plantains therefore have a high carbohydrate content (31 g/100 g) and low fat content (0.4 g/100 g). They are good sources of vitamins and minerals (Adeniji, et al., 2006), particularly iron (24 mg/kg), potassium (9.5 mg/ kg), calcium (715 mg/kg), vitamin A, ascorbic acid, thiamin, riboflavin and niacin. The sodium content (351 mg/kg) is low in dietary terms hence recommended for low sodium diets (Izonfuo and Omuaru, 1988; Stover and Simmonds, 1987; Welford et al., 1988). The amino acid components include -alanine, aminobutyric acid, glutamine, asparagine, histidine, serine, arginine and leucine.
CHAPTER THREE
RESEARCH METHODOLOGY
INTRODUCTION
In this chapter, we described the research procedure for this study. A research methodology is a research process adopted or employed to systematically and scientifically present the results of a study to the research audience viz. a vis, the study beneficiaries.
RESEARCH DESIGN
Research designs are perceived to be an overall strategy adopted by the researcher whereby different components of the study are integrated in a logical manner to effectively address a research problem. In this study, the researcher employed the survey research design. This is due to the nature of the study whereby the opinion and views of people are sampled. According to Singleton & Straits, (2009), Survey research can use quantitative research strategies (e.g., using questionnaires with numerically rated items), qualitative research strategies (e.g., using open-ended questions), or both strategies (i.e., mixed methods). As it is often used to describe and explore human behaviour, surveys are therefore frequently used in social and psychological research.
POPULATION OF THE STUDY
According to Udoyen (2019), a study population is a group of elements or individuals as the case may be, who share similar characteristics. These similar features can include location, gender, age, sex or specific interest. The emphasis on study population is that it constitute of individuals or elements that are homogeneous in description.
This study was carried out to examine production and determination of functional properties of plantain flour using resident of Ifo local government , Ogun State as a case study. Selected residents of Ifo LGA, Ogun State form the population of the study.
CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS
INTRODUCTION
This chapter presents the analysis of data derived through the questionnaire and key informant interview administered on the respondents in the study area. The analysis and interpretation were derived from the findings of the study. The data analysis depicts the simple frequency and percentage of the respondents as well as interpretation of the information gathered. A total of eighty (80) questionnaires were administered to respondents of which only seventy-seven (77) were returned and validated. This was due to irregular, incomplete and inappropriate responses to some questionnaire. For this study a total of 77 was validated for the analysis.
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
SUMMARY
In this study, our focus was to examine the production and determination of functional properties of plantain flour using selected residents of Ifo Lga as a case study. The study specifically was aimed at To produce plantain flour and To determine the functional properties of plantain flour. A total of 77 responses were validated from the enrolled participants where all respondent are drawn from residents of Ifo local government area..
CONCLUSION
Based on the finding of this study, the following conclusions were made:
- A mechanical slicer will be used to slice the pulp
- In this process, the sliced plantain will be dried in a dryer in the required moisture content.
- A hammer mill will be used to mill the dried sliced plantain. Sieving: Here, the flour is sieved to obtain the desired particle size.
- Carbohydrates is one of the functional properties of plantain flour
- Potassium is another of the functional properties of plantain flour
- Vitamin Cis also one of the functional properties of plantain flour
RECOMMENDATION
Based on the responses obtained, the researcher proffers the following recommendations:
- That government should actually invest in the production of plantain flour as this would create employment for the teeming graduates thronging out of the university yearly.
- That plantain flour should be recommended to patients with diabetics, as it is high in iron and other vitamins needed for the body
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