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Instant plantain flours were prepared from ripe and unripe plantain fingers, by cooking and subsequent oven-dehydration at 76°C and at between 88 and 92°C, respectively.
The products were stored at 5 ± 1°C and at 22 ± 4°C. Sensory evaluation and some physico-chemical parameters indicated a high degree of product acceptability and stability during storage. Flours prepared from ripe plantain were more acceptable, had higher moisture contents, lower pH, higher total sugar contents, lower ascorbic acid contents and lower levels of sodium, potassium, phosphorus, calcium and iron, than flours prepared from unripe plantains. The products appear to have some commercial potential on their own or as bases for other foods such as baby weaning foods, puddings, soups and gravies
REQUIREMENTS
What you do
Remove the skins from the plantains by cut off the top and bottom then make a slit along the side. prise the skin off. Slice the plantains into long strips.
Sun dry on cement slabs until all the moisture in the plantain is dried and the plantain is greyish white(This process could take week or so.
Ground the dried plantain into a fine powder and store for use.
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