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| | ARTICLE | Am. J. innov. res. appl. sci. Volume 13, Issue 4, Pages 488-495 (October, 2021) |
| Research Article 9 |
|
| HOME || ABOUT US || ARCHIVES || AIMS AND SCOP || AUTHORS || REVIEW|| SUBMIT MANUSCRIPT || EDITORIAL BOARD |
| OCTOBER | VOLUME 13 | N°4 | 2021 |
| Info-AJIRAS-® Journal ISSN 2429-5396 (Online) / Reference CIF/15/0289M |
American Journal of Innovative Research & Applied Sciences
|
American Journal of innovative
Research & Applied Sciences
Research & Applied Sciences
ISSN 2429-5396 (Online)
OCLC Number: 920041286
OCLC Number: 920041286
*Corresponding author Author & Copyright Author © 2021: | Ebah Djedji Bomoh Catherine *|. All Rights Reserved. All articles published in American Journal of Innovative Research and Applied Sciences are the
property of Atlantic Center Research Sciences, and is protected by copyright laws CC-BY. See: http://creativecommons.org/licenses/by-nc/4.0/.
ABSTRACT
Objective: This study was conducted to evaluate the frying suitability of some plantain hybrids for Alloco production. Methods: Four plantain hybrids (3 Vert, FHIA 21, PITA 3 and BITA 3) and the control variety (ORISHELE) were studied. Physico-chemical characteristics (soluble solids (SSE), dry matter, ash, lipids, fiber, reducing sugars, total carbohydrates and starch contents) of plantain at different stages of ripening were determined. Subsequently, the plantain varieties were processed into fried plantain (alloco) and a sensory analysis was conducted. Also, a study of the possible correlations of some physicochemical characteristics with the perception of the intensity of sensory attributes was conducted. Finally, the influence of the perception of the intensity of the attribute on its appreciation was determined. The evaluation of the acceptability of the hybrids was carried out in order to promote their adption. Results: The physico-chemical results observed showed a decrease in dry matter content during ripening, while sugar and lipid content increased. The results of the intensity perceptions of the attributes showed that the opinions of the tasters were correlated with certain physicochemical parameters (sugar and starch contents). In addition, intensity perceptions of certain attributes significantly influenced their appreciation. Perceived sweetness intensity had a significant influence (P <.05) on sweetness appreciation. Thus, sweeter fried plantains were appreciated by consumers. Conclusion: The global appreciation scores allowed us to rank the varieties in descending order. The variety 3 Vert (6.62) was in first position followed by PITA 3 (6.57), FHIA 21 (6.49), ORISHELE (6.45) and BITA 3 (6.17). The means of global appreciation did not present significant differences at the 5% threshold.
Key words: hybrids, plantain, sensory evaluation, physicochemical composition
Objective: This study was conducted to evaluate the frying suitability of some plantain hybrids for Alloco production. Methods: Four plantain hybrids (3 Vert, FHIA 21, PITA 3 and BITA 3) and the control variety (ORISHELE) were studied. Physico-chemical characteristics (soluble solids (SSE), dry matter, ash, lipids, fiber, reducing sugars, total carbohydrates and starch contents) of plantain at different stages of ripening were determined. Subsequently, the plantain varieties were processed into fried plantain (alloco) and a sensory analysis was conducted. Also, a study of the possible correlations of some physicochemical characteristics with the perception of the intensity of sensory attributes was conducted. Finally, the influence of the perception of the intensity of the attribute on its appreciation was determined. The evaluation of the acceptability of the hybrids was carried out in order to promote their adption. Results: The physico-chemical results observed showed a decrease in dry matter content during ripening, while sugar and lipid content increased. The results of the intensity perceptions of the attributes showed that the opinions of the tasters were correlated with certain physicochemical parameters (sugar and starch contents). In addition, intensity perceptions of certain attributes significantly influenced their appreciation. Perceived sweetness intensity had a significant influence (P <.05) on sweetness appreciation. Thus, sweeter fried plantains were appreciated by consumers. Conclusion: The global appreciation scores allowed us to rank the varieties in descending order. The variety 3 Vert (6.62) was in first position followed by PITA 3 (6.57), FHIA 21 (6.49), ORISHELE (6.45) and BITA 3 (6.17). The means of global appreciation did not present significant differences at the 5% threshold.
Key words: hybrids, plantain, sensory evaluation, physicochemical composition
Authors Contact
*Correspondant author and authors Copyright © 2021:
| Akpoli Mahunan Léocadie * | Behanzin Gbèssohèlè Justin | and | Sezan Alphonse |
Affiliation.
1* Centre National de Recherche Agronomique | Station de Recherche Technologique | Laboratoire de Chimie Technologie des Aliments | Côte d’Ivoire| BP 31 Bingerville.
2. Institut National Polytechnique Félix Houphouët-Boigny | Ecole Nationale d’Agronomie | Groupe de Nutrition et Technologie Alimentaire | Côte d’Ivoire| BP 1313 Yamoussokro |
3. Centre National de Recherche Agronomique | Station de Recherche sur le Plantain| Banane et Ananas | Bimbresso, Côte d’Ivoire, BP 1536 Abidjan |
4. Centre National de Recherche Agronomique | Station de Recherche sur les Cultures Vivrières | Côte d’Ivoire, BP 633, Bouaké |
This article is made freely available as part of this journal's Open Access: ID | Catherine–Ref11-ajira210921 |
*Correspondant author and authors Copyright © 2021:
| Akpoli Mahunan Léocadie * | Behanzin Gbèssohèlè Justin | and | Sezan Alphonse |
Affiliation.
1* Centre National de Recherche Agronomique | Station de Recherche Technologique | Laboratoire de Chimie Technologie des Aliments | Côte d’Ivoire| BP 31 Bingerville.
2. Institut National Polytechnique Félix Houphouët-Boigny | Ecole Nationale d’Agronomie | Groupe de Nutrition et Technologie Alimentaire | Côte d’Ivoire| BP 1313 Yamoussokro |
3. Centre National de Recherche Agronomique | Station de Recherche sur le Plantain| Banane et Ananas | Bimbresso, Côte d’Ivoire, BP 1536 Abidjan |
4. Centre National de Recherche Agronomique | Station de Recherche sur les Cultures Vivrières | Côte d’Ivoire, BP 633, Bouaké |
This article is made freely available as part of this journal's Open Access: ID | Catherine–Ref11-ajira210921 |
ABILITY TO PRODUCE ALLOCO (FRIED PLANTAIN) FROM SOME PLANTAIN (Musa paradisiaca L. 1753) HYBRIDS
ABILITY TO PRODUCE ALLOCO (FRIED PLANTAIN) FROM SOME PLANTAIN (Musa paradisiaca L. 1753) HYBRIDS
| Ebah Djedji Bomoh Catherine 1*| Louis Ban Koffi 1 | N’Goran-Haddad Patricia 1| Koné Kisselminan 2 | Serge Kouakou Kouassi 2 | Traoré Siaka 3| and | Kouakou Amani 4|. Am. J. innov. res. appl. sci. 2021; 13(4):488-495.
| PDF FULL TEXT | | XML FILE | | Received | September 21, 2021 | | Accepted | September 27, 2021 | | Published | October 20, 2021 |
| Ebah Djedji Bomoh Catherine 1*| Louis Ban Koffi 1 | N’Goran-Haddad Patricia 1| Koné Kisselminan 2 | Serge Kouakou Kouassi 2 | Traoré Siaka 3| and | Kouakou Amani 4|. Am. J. innov. res. appl. sci. 2021; 13(4):488-495.
| PDF FULL TEXT | | XML FILE | | Received | September 21, 2021 | | Accepted | September 27, 2021 | | Published | October 20, 2021 |