Physicochemical and Sensory Properties of Plantain Flour Fortified with Benne Seed

Abstract

The physicochemical and sensory properties of plantain flour fortified with benne seed were evaluated. Benne seed is an underutilized crop; also found to be rich in protein (27.56%), methionine (3-4 %) and some other nutrients. The traditional method was used for production of the two flours. Plantain flour was thereafter fortified with benne seed flour in rations 90:10; 80:20; 70;30 and 60;40 respectively. The physicochemical properties of the blends were analyzed according to AOAC methods. The result revealed an increase in protein content from 3.78-12.91, fat content from 0.43-20.43 and ash content from 1.92-2.57 as the benne seed flour content was increased. The sensory properties (colour, taste, aroma and overall acceptability) were also evaluated. The sensory qualities showed no significant difference (p<0.05) between the control and 10% benne seed flour while the other blends (80:20; 70:30 and 60:40 of plantain and benne seed flour respectively) were significantly different from the control. The result therefore indicated that fortification of plantain flour with benne seed flour significantly improve the physicochemical properties of the flour.

Key words: plantain flour, benne seed flour, proximate composition and sensory attributes.