Agriculture and Food Sciences Research

This study is aimed at evaluating the physico-chemical properties of unripe plantain peel, as affected by different drying temperature regimes. The plantain peels were subjected to different drying temperatures of 60, 75, 90 and 105 oC for 12 hours, using a laboratory Oven to produce flour samples. Standard analytical methods were used in evaluating the flour sample parameters. Results of the physico-chemical analysis of the flour samples showed that samples dried at 60, 75, 90 and 105 oC had moisture contents of 2.67, 2.00, 1.38 and 0.66%, respectively; ash contents of 15.83, 15.35, 15.08 and 14.97%, respectively; fibre contents of 12.84, 13.34, 13.68 and 14.10%, respectively; protein contents of 9.80, 8.40, 7.35 and 7.00%, respectively; lipid contents of 77.43, 7.55, 7.80 and 7.94%, respectively; carbohydrate contents of 54.09, 55.02, 56.32 and 56.43%, respectively; caloric values of 321.47, 322.63, 324.32 and 325.74 kcal, respectively. There was a significant difference (p < 0.05) in moisture, ash, fibre, protein, lipid and carbohydrate contents, as well as the caloric value of the unripe plantain peel flour samples. The different drying temperature regimes had significant effect on the physico-chemical properties of the unripe plantain peel. Moisture, ash, fibre and protein contents decreased with corresponding increase in drying temperature, while lipid content, carbohydrate content and caloric value increased with increase in drying temperature.