IDEAS home Printed from https://ideas.repec.org/a/ris/ijheha/3075.html
   My bibliography  Save this article

Chemical Composition and Sensory Evaluation of Products Made From Oats (Avena Sativa) and Unripe-Plantain (Musa Paradisiaca)

Author

Listed:
  • Onyeke, Nkechi G.

    (International Journal of Home Economics, Hospitality and Allied Research)

  • Onodugo, Nkechi G.

    (International Journal of Home Economics, Hospitality and Allied Research)

  • Eze, Scholastica N.

    (International Journal of Home Economics, Hospitality and Allied Research)

  • Okoye, Linda O.

    (International Journal of Home Economics, Hospitality and Allied Research)

Abstract

The study accessed the chemical composition and sensory evaluation of products made from oat (Avena sativa) and unripe plantain (Musa paradisiaca). This research aimed to determine the chemical composition of food products made from unripe plantain and oat composite flours and evaluated the acceptability of such foods through sensory evaluation for the benefits of diabetics and obese persons. Proximate, minerals, and phytochemicals analysis were conducted to ascertain the concentration of essential nutrients composition, Unripe plantain and oats flours were mixed at 50:50, 70:30, and 80:20 in ratios of plantain and oats respectively to formulate the composite flours, and analysed to determine the most preferable and recommend ratio based on chemical composition and sensory properties. Composite flour mixes with 50:50 in ratio proved to be the most preferable in sensory evaluation, general acceptability, minerals composition, and the proximate; it is then recommended for the target population. Unripe plantain and oats composite flours when adopted as part of food varieties or food ingredients for diabetics and obese persons can be used to make foods whether as deserts or main meal components of their diets in form of puddings, dumplings, and swallows.

Suggested Citation

  • Onyeke, Nkechi G. & Onodugo, Nkechi G. & Eze, Scholastica N. & Okoye, Linda O., 2024. "Chemical Composition and Sensory Evaluation of Products Made From Oats (Avena Sativa) and Unripe-Plantain (Musa Paradisiaca)," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 3(2), pages 29-41, December.
    • Handle: RePEc:ris:ijheha:3075
    as

    Download full text from publisher

    To our knowledge, this item is not available for download. To find whether it is available, there are three options:
    1. Check below whether another version of this item is available online.
    2. Check on the provider's web page whether it is in fact available.
    3. Perform a search for a similarly titled item that would be available.

    More about this item

    Keywords

    Chemical composition; Composite flour; Oat; Sensory evaluation; Unripe plantain;
    All these keywords.

    JEL classification:

    • L60 - Industrial Organization - - Industry Studies: Manufacturing - - - General

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ris:ijheha:3075. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Homec Department (email available below). General contact details of provider: https://edirc.repec.org/data/dhunnng.html .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.