3,629
Views
5
CrossRef citations to date
0
Altmetric
Research Article

Physicochemical characteristics and microbiological quality of senescent plantain products

ORCID Icon, , , & | (Reviewing Editor)
Article: 1441596 | Received 30 Oct 2017, Accepted 12 Feb 2018, Published online: 27 Feb 2018

References

  • Abiodun-Solanke, A., & Falade, K. (2011). A review of the uses and methods of processing banana and plantain (Musa spp.) into storable food products. Journal of Agricultural Research and Development, 9, 85–96. doi:10.4314/jard.v9i2.66815
  • Adegunwa, M. O., Adebowale, A. A., Bakare, H. A., & Ovie, S. G. (2014). Compositional characteristics and functional properties of instant plantain-breadfruit flour. The International Food Research Journal, 1, 1–7.
  • Adesokan, I. A., Abiola, O. P., & Ogundiya, M. O. (2010). Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food. African Journal of Biotechnology, 9(12), 1803–1808.
  • Agbor-Egbe, T., & Trèche, S. (1995). Evaluation of the chemical composition of cameroonian yam germplasm. Journal of Food Composition and Analysis, 8(3), 274–283. doi:10.1006/jfca.1995.1020
  • Ahiekpor, E. S. (1996, September). Plantains in Ghana, in: Plantain and banana processing. In R. Oritz & M. O. Akorada (Eds.), Of a regional workshop, held in International Institute of Tropical Agriculture, High Rainfall station (p. 43). Onne Nigeria.
  • Ajayi, A. R., & Mbah, G. O. (2007). Identification of indigenous ripening technologies of banana and plantain fruits among women–marketers in southeastern Nigeria. Journal of Agriculture, Food, Environment and Extension, 6, 60–66.
  • Altay, F., & Gunasekaran, S. (2006). Influence of drying temperature, water content, and heating rate on gelatinization of corn starches. Journal of Agricultural and Food Chemistry, 54(12), 4235–4245. doi:10.1021/jf0527089
  • AOAC. (1990). Official methods of analyses (15th ed.). Washington, DC: Author.
  • AOAC. (2000). Official methods of analyses. Washington, DC: Author.
  • Ayo-Omogie, H. N., Adeyemi, I. A., & Otunola, E. T. (2010). Effect of ripening on some physicochemical properties of cooking banana (Musa ABB Cardaba) pulp and flour. International Journal of Food Science & Technology, 45(12), 2605–2611. doi:10.1111/j.1365-2621.2010.02432.x
  • Ayo-Omogie, H. N., & Ogunsakin, R. (2013). Assessment of chemical, rheological and sensory properties of fermented maize-cardaba banana complementary food. Food and Nutrition Sciences, 4, 844–850. doi:10.4236/fns.2013.48110
  • Blahovec, J. (2007). Role of water content in food and product texture. International Agrophysics, 21, 209–215.
  • Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food chemistry (pp. 1–7). Berlin, Heidelberg: Springer. doi:10.1007/978-3-540-69934-7
  • Bolade, M. K., & Adeyemi, I. A. (2012). Functionality enhancement of composite cassava flour in the production of maize tuwo (a non-fermented maize-based food dumpling). Food Bioprocess Technology, 5, 1340–1348. doi:10.1007/s11947-010-0506-2
  • Chow, C. S. (1992). The effects of season, rainfall and cycle on oil palm yield in Malaysia. Elaeis, 4(1), 32–43.
  • Corzo-Martinez, M., Corzo, N., Villamiel, M., & Dolores Del Castillo, M. (2012). Browning reactions. In B. K. Simpson (Ed.), Food biochemistry and food processing (2nd ed., p. 62). USA: Wiley.
  • Dadzie, B. K., & Orchard, J. E. (1997). Routine post-harvest screening of banana/plantain hybrids: Criteria and methods (INIBAP Technical Guidelines). Montpellier: INIBAP.
  • Dalié, D. K. D., Deschamps, A. M., & Richard-Forget, F. (2010). Lactic acid bacteria–Potential for control of mould growth and mycotoxins: A review. Food Control, 21(4), 370–380. doi:10.1016/j.foodcont.2009.07.011
  • Daomukda, N., Moongngarm, A., Payakapol, L., & Noisuwan, A. (2011). Effect of cooking methods on physicochemical properties of brown rice. In 2nd international conference on environmental science and technology (IPCBEE) (Vol. 6). Singapore: IACSIT Press.
  • Dzomeku, B. M., Bam, R. K., Abu-Kwarteng, E., & Ankomah, A. A. (2006). Comparative study on the nutritional values of FHIA-21 (Tetraploid Hybrid) and apem (Triploid french plantain) in Ghana. Journal of Plant Sciences, 1, 187–191.
  • Dzomeku, B. M., Dankyi, A. A., & Darkey, S. K. (2011). Socioeconomice importance of plantain cultivation in Ghana. The Journal of Animal and Plant Sciences, 21(2), 269–273.
  • Eddy, N. O., Udofia, P. G., & Eyo, D. (2007). Sensory evaluation of wheat/cassava composite bread and effect of label information on acceptance and preference. African Journal of Biotechnology, 6(20).10.5897/AJB
  • Eduardo, M., Svanberg, U., Oliveira, J., & Lilia, A. (2013). Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types. International Journal of Food Science. doi:10.1155/2013/305407
  • Falade, K. O., & Akingbala, J. O. (2008). Improved nutrition and national development through the utilization of cassava in baked foods. In G. L. Robertson & J. R. Lupien (Eds.), Using food science and technology to improve and promote national development. Toronto: International Union of Food Science & Technology.
  • FAO. (2010). Food and agriculture indicators ESSA.
  • FAO. (2012). West African food composition table. Rome: FAO.
  • FAOSTAT. (2013). Retrieved March 15, 2015, from http://faostat.fao.org
  • Fellows, P. J. (2000). Food processing technology: Principles and practice (2nd ed.). Cambridge: Woodhead.10.1201/NOE0849308871
  • Fellows, P. J. (2009). Food processing technology. Amsterdam: Elsevier.10.1533/9781845696344
  • Flore, A. E., Rose-Monde, M., Severin, K. K. A., & Sebastein, N. L. (2013). Technical variation in the processing of dockounou, a traditional plantain derivate dish of Cote d’Ivoire. American Journal of Research Communication, 1(5), 80–97.
  • Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A. C., & Åman, P. (1998). The influence of amylose and amylopectin characteristics of gelatinization and retrogradation properties of different starches. Carbohydrate Polymers, 35(3–4), 119–134. doi:10.1016/S0144-8617(97)00247-6
  • Frison, E., & Sharrock, S. (1998). The economic, social and nutritional importance of banana in the world. In Proceedings of an International Symposium on Bananas and Food Security (pp. 10-14). Douala, Cameroon.
  • Gan, H. E., Karim, R., Muhammad, S. K. S., Bakar, J. A., Hashim, D. M., & Rahman, R. A. (2006). Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT - Food Science and Technology, 40(4), 611–618. doi:10.1016/j.lwt.2006.05.005
  • Gilbert, R. J., Louvois, J., Donovan, I., Little, C., Nye, K., Ribeiro, C. D., … Bolton, F. J. (2000). Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale. Communicable Disease and Public Health, 3(3), 163–167.
  • Grierson, D. (1998). Manipulation of fruit ripening by genetic modification. In K. Lindsey (Ed.), Transgenic plant research (p. 110). Canada: Harwood Academic Publishers.
  • Hailu, M., Workneh, T. S., & Belew, D. (2013). Review on postharvest technology of banana fruit. African Journal of Biotechnology, 12(7), 635–647. doi:10.5897/AJBX12.020
  • Hemeng, O. B., Banful, B., & Twumasi, J. K. (1996). Plantain production in Ghana. In: R. Ortiz and M.O. Akoroda (Eds.). Plantain and banana: production and research in West and Central Africa. Proceedings of a regional workshop held at IITA high rainfall station, Onne.
  • Imoisi, O. B., Ilori, G. E., Agho, I., & Ekhator, J. O. (2015). Palm oil. Its nutritional and health implication. Journal of Applied Science Environmental Management, 19(1), 127–133. doi:10.4314/jasem.v19i1.15
  • John, P., & Marchal, J. (1995). Ripening and Biochemistry of the Fruit. In S. Gowen (Ed.), Bananas and plantains (pp. 434–467). Netherlands: Springer.
  • Johnson, T. P. (2005). Snowball sampling. Encyclopedia of biostatistics.
  • Ketiku, A. O. (1973). Chemical composition of unripe (green) and ripe plantain (Musa paradisiaca). Journal of the Science of Food and Agriculture, 24(6), 703–707.
  • Kroh, L. W. (1994). Caramelisation in food and beverages. Food Chemistry, 51(4), 373–379.10.1016/0308-8146(94)90188-0
  • Lii, C. Y., Tsai, M. L., & Tseng, K. H. (1996). Effect of amylose content on the rheological property of rice starch. Cereal Chemistry, 73, 415–420.
  • Magwaza, L. S., & Opara, U. L. (2015). Analytical methods for determination of sugars and sweetness of horticultural products—A review. Scientia Horticulturae, 184, 179–192. doi:10.1016/j.scienta.2015.01.001
  • Mcwilliams, M. (2011). Foods, experimental perspectives (7th ed.). New Jersey: Prentice Hall.
  • Mohapatra, D., Mishra, S., & Sutar, N. (2010). Banana and its by-product utilization: An overview. Journal of Scientific and Industrial Research, 69(5), 323–329.
  • Nkendah, R., & Akyeampong, E. (2003). Socioeconomic data on the plantain commodity chain in West and Central Africa. InfoMusa, 12(1), 8–13.
  • Onwuka, G. I., & Onwuka, N. D. (2005). The effects of ripening on the functional properties of plantain and plantain based cake. International Journal of Food Properties, 8(2), 347–353. doi:10.1081/JFP-200059489
  • Opata, D. D., Asiedu-Larbi, J., Ellis, W. O., & Oduro, I. (2009). Production of couscous and french fries from Dioscorea Alata (Water Yam). Securing Livelihoods through Yams, 165.
  • Osborne, D. R., & Voogt, P. I. (1978). The analysis of nutrients in foods. London: Academic Press.
  • Potter, N. N., & Hotchkiss, J. H. (2012). Food science. New York: Springer Science and Business Media.
  • Robinson, J. C. (1996). Banana and plantains. Crop production science in horticulture (Vol. 5). Wallingford: CAB International.
  • Rose-Monde, M., Séverin, K. K. A., Lessoy, Z., Edwige, A., Koffi, Y., & Sébastien, N. L. (2013). Microbiological safety and quality assessment of a very appreciate traditional ready to eat plantain food, sold in retails markets. African Journal of Microbiology Research, 7(32), 4123–4129. doi:10.5897/ajmr12.1282
  • Sanful, R., & Darko, S. (2010). Production of cocoyam, cassava and wheat flour composite rock cake. Pakistan Journal of Nutrition, 9(8), 810–814. doi:10.3923/pjn.2010.810.814
  • Sanni, L. O., Kolawole, A. G., Akingbala, J. O., & Kuye, A. (1999). Effect of drying methods on moisture sorption isotherms of Fufu at three temperatures. Drying Technology, 17(1–2), 286–295. doi:10.1080/07373939908917530
  • Séverin, K. K. A., Edwige, A., Rose-Monde, M., Koffi, Y., Essoh, A. E., & Sébastien, N. L. (2013). Physicochemical and nutritional characteristics assessment of two different traditional foods prepared with senescent plantain. African Journal of Food Science, 7(3), 51–55. doi:10.5897/AJFS12.087
  • Sinayobye, E., & Saalia, F. K. (2011). Size reduction of food commodities and food safety in some Accra markets. African Journal of Food Agriculture, Nutrition and Development, 11(6), 5282–5299.
  • Singal, S., Kumud, M., & Thakral, S. (2012). Application of apple as a ripening agent for banana. Indian Journal of Natural Products and Resources, 3(1), 61–64.
  • Sogo-Temi, C. M., Idowu, O. A., & Idowu, E. (2014). Effect of biological and chemical ripening agents on the nutritional and metal composition of banana (Musa spp). Journal of Applied Sciences and Environmental Management, 18(2), 243–246. doi:10.4314/jasem.v18i2.14
  • Stauffer, C. E. (2005). Fats and oils in bakery products. Bailey’s Industrial Oil and Fat Products, 4(7). doi:10.1002/047167849x.bio075
  • Watson, J. D. (1971). Investigations on the nutritive value of some Ghanaian foodstuffs. Ghana Journal of Agricultural Science.
  • Wanasundera, J. P. D., & Ravindran, G. (1994). Effects of cooking on the nutrient and antinutrient content of yam tubers (Dioscorea alata and Dioscorea esculenta). Food Chemistry, 45(4), 247–250.
  • Zakpaa, H. D., Al-Hassan, A., & Adubofour, J. (2010). An investigation into the feasibility of production and characterization of starch from “apantu” plantain (giant horn) grown in Ghana. African Journal of Food Science, 4(9), 571–577. Retrieved from www.foodstandards.gov.au