Plantain (Musa spp.) constitutes an essential food crop in both tropical and
subtropical areas. The staple’s nutritional value and provitamin A carotenoid
potential has attracted more interest and usage. Plantain
(Musa spp.) optimization into food
recipes has been identified to increase patronage and minimises food wastage,
due to the fruit’s (pulp) high perishability nature. In this study, local over
ripe plantain (Musa spp.) was sampled and used in a
beverage production. The beverage was processed from pureed ripe plantain, by
three days fermentation of the pureed plantain mixture, boiling, and spicing,
preservation with syrup, storage, and usage. The product’s processing was
followed with a sensory evaluation of the new beverage on taste, appearance,
color, flavour, and overall acceptability. Majority of the respondents
indicated the new product was good and was well accepted. The research sought to create food diversity,
encourage more usage of the crop and to highlight the nutritional values of
plantain (Musa spp.) which is particularly high in provitamin A
carotenoid to address Vitamin A deficiency in low resource setting communities.
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