Physicochemical characteristics and microbiological quality of senescent plantain products

Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

“…Ofam samples were prepared as described by Adi et al (2018). Batter samples were prepared in 1.0 kg portions.…”

“…These flavour and taste enhancers improves consumers acceptability of the product (Adi et al, 2019). There are variations in the preparation of this indigenous cakelike product across different ethnic backgrounds and hence the different derivatives (Adi et al, 2018). The use of senescent plantain for these products contributes to value addition of the already deteriorating commodity (Flore et al, 2013;Severin et al, 2013).…”

“…Senescent plantain and flour form the most substantial ingredients in the ofam recipe, and they considerably influence the texture of the product. The most commonly used flours for ofam and other senescent plantain products have been cassava flour (kokonte), roasted corn flour and steeped corn flour (Adi et al, 2018). Flour provides the structural matrix around which all the other ingredients are mixed to form a dough or batter in baked foods.…”

The Use of Ripe Plantain (<i>Musa spp</i>.) and Peppercorns for Beverage Processing as a Pro-Vitamin A Carotenoid and Nutrition Catalyst

“…It has a low alcoholic rate but high vitamin content, especially provitamin A and is therefore of significant importance in nutrition. Other products derived from plantain are figs (dried slices of ripe plantain), powder (ground form of ripe plantain), flakes, juice, and puree ( [12] [13] [14]. Plantain, the subject of this study is also well used in Ghana in the preparation of local dishes such as ampesi, roasted plantain, "tatale" and "kakro", it can be fried or roasted and eaten with cooked beans or groundnut.…”

“…Plantain can be used for jam, marmalades, juice, and vinegar. Some other forms of usage include handcrafts from the leaves and fiber, ropes, peels for animal feeds, and leaves for wrapping foodstuff [14] [15].…”