SENSORY EVALUATION AND ANTINUTRIENT PROFILE OF Musa paradisiaca (LINN.) FORTIFIED CHINCHIN

Abstract

Food fortification for man’s optimal derivation of nutrients is an already established nutritional approach for preventing and managing nutrition-related diseases, but it could also have unforeseen side effects. Consequently, this study evaluated the antinutrient profile and sensory properties of wheat flour chinchin fortified with Plantain, Musa paradisiaca. Four batches of wheat flour were prepared following established protocols; they were fortified with plantain to make chinchin in a ratio of 4:1, except for the control group. Group 1 served as the control; Group 2 was fortified with ripe plantain; Group 3 was fortified with unripe plantain; and Group 4 was fortified with an equal mixture of ripe and unripe plantains. The antinutrient contents of the chinchin were determined following established protocols, and the sensory attributes were evaluated by 30 panelists of consumers using a 5-point hedonic scale quantity analysis. Findings showed that unripe plantain-fortified chinchin has significantly (p<0.05) low oxalate, phytate and lectin contents. Fortification with plantain (ripe or unripe) significantly increased the saponin content of the chinchin. In conclusion, fortification of chinchin with Musa paradisiaca, most especially the unripe, positively modified antinutrient contents; has no adverse impact on sensory attributes, and could therefore be of health benefits to man.