Preliminary Quality Evaluation of Selected Plantain Flour (Musa Paradisiaca) Sold in Port Harcourt Markets, Nigeria

Ogundare-Akanmu O.A., Inana M.E, Adindu M.N


Post harvest loss is a major problem limiting the production of plantain. In recent years, farmers and plantain processors have adopted processing of plantain into flours as a means of market diversification and consequently curtailing glut. This made different varieties of plantain flour with diverse nutritional composition to be sold in the markets. This preliminary study therefore aimed at evaluating the quality of selected plantain flour sold in Port Harcourt markets, Nigeria. In this study, selected physico-chemical analyses were evaluated. The moisture content, crude protein, starch, fat content and bulk density of the plantain flour samples used ranges between 7.20% - 13.92%, 4.75% - 9.84%, 60.41% - 67.85%, 0.84 % - 1.22% and 0.64g/ml – 0.73g/ml respectively. The samples were stored for four months. No insect infestation was observed during the storage period but mould growth was observed by the fourth month in all the samples except the reference sample.

Keywords: Plantain flour, quality evaluation, shelf life, nutritional composition

Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email:

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright ©