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COMPARATIVE ANALYSIS OF THE ASH AND MOISTURE CONTENT OF RIPED AND UNRIPED PLANTAIN (MUSA SPP)

 

ABSTRACT

Plantain (Musa paradisiaca) are edible fruits that grow in tropics and sub-tropics regions of Africa. There are many varieties of plantain, they include Musa acminicta, red banana, Musa balbisiana apple bananas and Cavendish banana. But this write up centered on ripe plantain and unriped plantain. As plantain is consumed by almost everybody round the regions of the world. Plantaion which is cultivated around many countries of the world grows best in a warm and well manured areas of the tropics. It has been discovered that most of the people prefere the unripe plantain to the ripe one. Therefore, our research has been able to find out why it was so. The practicals performed indicated that unlike the unripe plantain, the ripe plantain has more moisture content than the unriped plantain this has been found to be responsible for the easy spoilage of the ripe plantains as this moisture content attracts bacteria easily than the unripe. More effort was also made to analyse the ash content of both the ripe and unripe plantain. Thus the result of the practical showed that the ash content of the unriped plantain is relatively lower than that of the riped plantain.

 

 

 

 

 

CHAPTER I

INTRODUCTION                                                       1

AIMS/OBJECTIVES                                                 2

STATEMENT OF PROBLEM                                     2     

LIMITATION OF STUDY                                            3

 

CHAPTER II

LITERATURE REVIEW                                             4

HISTORY OF PLANTAIN                                           6

PRODUCTION TREAD                                              7

PLANTAIN HABITAT                                                 8

PLANTAIN CULTIVATION                                         8

PLANTAIN MEDICINAL PROPERTIES                      

AND HERBAL USE                                                   9                             

NUTRITIONAL VALUES AND GENERAL

USE OF PLANTAIN                                                   12

 

CHAPTER III

METHODOLOGY                                                      16

 

CHAPTER IV

RESULT ANALYSIS                                                  18

 

CHAPTER FIVE

DISCUSSION                                                           19

RECOMMENDATION                                                       21

CONCLUSION                                                          22

 

REFERENCES                                                         23

 

 

 

 

 

 

 

 

 

 

 

CHAPTER   I

 

1.0   INTRODUCTION

1.1   Plantain belongs to the musacace family and is cultivated tin many tropical and some tropical countries of the world. It ranks third after yams and cassava for sustainability in Nigeria. (Akomolafe and Abirisade 2007) Plantain (musa paradiasiaca) is a rhizomatous perennial crop used as a source of starchy staple for millions of people in Nigeria (Adeniji et al, 20060). Mature plantain pulp is very rich in iron, potassium, vitamin A, and ascorbic acid but low in protein. (Degboyega, 20060 The proximate functional characteristics and properties of the starch of ripe and unripe plantains have been evaluated (Izunfuo and Omuaru, 2006) Unriped plantain meal is usually consumed by Nigerian diabetics to reduce postprandial glucose level. This is because the propensity of individuals to develop diabetics and obesity is due to the increased consumption of carbohydrate rich foods with a high glycemic index. The glycemic index of some Nigeria food have been determined. This study aimed at determining the glycemic index load and glycemic responds of processed unripe plantain in non diabetic healthy volunteers.

 

OBJECTIVES

The objective of analyzing the fruit plantain is to determine the moisture and ash content of ripe and the unripe plantain.

 

STATEMENT OF THE PROBLEMS

It has been observed that most people prefer unriped plantain to riped one. This may be because of the fact that riped plantain has more moisture content that the unriped ones, which attracts decomposition by bacteria. This bacteria decomposition leads to easy spoilage of the riped plantain unlike the unriped plantain.

 

LIMITATION OF THE STUDY

Unavailability of materials posed a difficult challenge to the success of this write-up.

 

Time factors is another challenge that generally affect our free flow in this write-up.

 

Financial constraine is also a problem encountered at the cause of this write-up.

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