Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6-1, November 2014, Pages: 50-57
Received: Aug. 31, 2014; Accepted: Sep. 16, 2014; Published: Dec. 19, 2014
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Malomo Olu, College of Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria
Uche E. O., College of Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria
Adekoyeni O. O., College of Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria
Alamu E. A., College of Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria
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Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.
Plantain Peanut Butter, Roasting, Sandwich, Enrichment, Amino Acid Profile
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Malomo Olu, Uche E. O., Adekoyeni O. O., Alamu E. A., Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market, International Journal of Nutrition and Food Sciences. Special Issue:Optimizing Quality and Food Process Assessment. Vol. 3, No. 6-1, 2014, pp. 50-57. doi: 10.11648/j.ijnfs.s.2014030601.17
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