Noah, Abimbola A. and AFUYE, OLUSEKE F (2020) PRODUCTION, SHELFLIFE STUDY AND SENSORY EVALUATION OF TWO VARIETIES OF PLANTAIN FLOUR FOR “AMALA” PUDDING. In: 3rd National Conference, School of Science, Adeniran Ogunsanya College Of Education, Lagos, 9th-11th December, 2020, 9th-11th December, 2020, Lagos.
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Abstract
The aim of the study is to determine the shelf life and sensory evaluation of two varieties of plantain flour for Amala pudding., .In this study, plantain was produced into flour using oven drying method and subject to microbiological analysis for four weeks and sensory attributes. The result shows that sample B had higher microbial counts than A. Total viable count of ranged from 13.0×102 to29.50×102 cfu/g a,. Staphylococcus ranged from 2.12×102 to 5..0×102cfu/g. Fungal count of samples ranged from 0.5.×102 to 4.2×102cfu/g . .All the microbial count was within the standard. Microbes isolated were Bacillus, Lactobacillus, Staphylococcus, ,Rhizopus, Mucor and Sacharomyces sp. The sensory evaluation of the plantain flour into Amala pudding shows significant difference among the samples in colour, aroma ,texture ,taste and the sample B(Horn plantain flour) had the best overall acceptability with score of 8.78. .This study shows that oven drying method makes plantain flour has a fewer microbial count and thus has a better shelf life more than four weeks and sample B reconstituted to Amala pudding was the most acceptable.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 11 Jun 2021 06:40 |
| Last Modified: | 11 Jun 2021 06:40 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1728 |
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