Research Article
Volume 6 Issue 1 - 2020
Effect of Preparation Styles and Storage Time on Nutrient Value and Aflatoxin Contamination of Plantain
Gbolagade S Jonathan, Tobi P Animasaun and Michael D Asemoloye*
Mycology/Fungal Biotechnology Unit, Department of Botany, University of Ibadan, Ibadan, Oyo State, Nigeria
*Corresponding Author: Michael D Asemoloye, Mycology/Fungal Biotechnology Unit, Department of Botany, University of Ibadan, Ibadan, Oyo State, Nigeria.
Received: October 16, 2019; Published: December 17, 2019


Plantain is widely cultivated in Nigeria and ranked among the top staple foods. It is commonly prepared in many forms such as dried or fried plantain chips in other to enhance its shelf-life and taste. However, care must be taken while processing, handling and storing these plantain products due to fungal and aflatoxin contaminations. This study therefore investigated both the effects of preparation styles and storage on the quality of differently processed plantain chips in Nigeria. Samples of fresh healthy plantain samples were collected from two different states (Ogun and Oyo States, Nigeria), these samples were then prepared into common chips in Nigeria through different processing methods (such as drying, frying as well as roasting) and then stored for two and four weeks respectively. To assert the effect of preparation style and storage on the samples, both the fresh and stored plantains were analyzed for proximate (carbohydrate, crude protein, fibre, ash and moisture), fungal and aflatoxin (AFB1, AFB2, AFG1 and AFG2 respectively) compositions. Result showed that the samples generally had higher carbohydrate and protein as compared to fat and ash contents, it was also observed that the fresh samples had better nutrient compositions and less in fungal/aflatoxin compositions as compared to the stored samples. The highest crude protein content was found in fresh plantain samples obtained from Ogun State (1.34 ± 0.01) and was significantly different from that of four weeks stored plantain (1.15 ± 0.00). Also aflatoxin content was found to be much lower in fresh sample but increased with the duration of storage; aflatoxin AFB1 content for example was recorded least in fresh plantain chips and highest in roasted stored plantain (0.0100 ± 0.000) at four weeks of storage.

Keywords: Plantain; Chips; Shelf-life; Preparation Style; Storage


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Citation: Gbolagade S Jonathan., et al. “Effect of Preparation Styles and Storage Time on Nutrient Value and Aflatoxin Contamination of Plantain”. EC Agriculture 6.1 (2020): 01-09.

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