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.
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International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1)
This article belongs to the Special Issue Optimizing Quality and Food Process Assessment |
| DOI | 10.11648/j.ijnfs.s.2014030601.17 |
| Page(s) | 50-57 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2014. Published by Science Publishing Group |
Plantain Peanut Butter, Roasting, Sandwich, Enrichment, Amino Acid Profile
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APA Style
Malomo Olu, Uche E. O., Adekoyeni O. O., Alamu E. A. (2014). Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market. International Journal of Nutrition and Food Sciences, 3(6-1), 50-57. https://doi.org/10.11648/j.ijnfs.s.2014030601.17
ACS Style
Malomo Olu; Uche E. O.; Adekoyeni O. O.; Alamu E. A. Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market. Int. J. Nutr. Food Sci. 2014, 3(6-1), 50-57. doi: 10.11648/j.ijnfs.s.2014030601.17
AMA Style
Malomo Olu, Uche E. O., Adekoyeni O. O., Alamu E. A. Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market. Int J Nutr Food Sci. 2014;3(6-1):50-57. doi: 10.11648/j.ijnfs.s.2014030601.17
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Download@article{10.11648/j.ijnfs.s.2014030601.17,
author = {Malomo Olu and Uche E. O. and Adekoyeni O. O. and Alamu E. A.},
title = {Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {6-1},
pages = {50-57},
doi = {10.11648/j.ijnfs.s.2014030601.17},
url = {https://doi.org/10.11648/j.ijnfs.s.2014030601.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2014030601.17},
abstract = {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.},
year = {2014}
}
TY - JOUR T1 - Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market AU - Malomo Olu AU - Uche E. O. AU - Adekoyeni O. O. AU - Alamu E. A. Y1 - 2014/12/19 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.s.2014030601.17 DO - 10.11648/j.ijnfs.s.2014030601.17 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 50 EP - 57 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.s.2014030601.17 AB - 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. VL - 3 IS - 6-1 ER -
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