PRODUCTION AND EVALUATION OF CACTUS MUCILAGE COATED FRIED CHIPS PRODUCED FROM BANANA (ADAYEBA VARIETY)
Abstract
ABSTRACT
This project explores the production of banana chips (Musa acuminata burro) coated with cactus mucilage. The study aimed at assessing how cactus mucilage influence the quality of banana chips. Banana chips coated cactus mucilage production follows established methods, Peeling, slicing, frying of the chips and then coating with cactus mucilage mixture.
Freshly Harvested Banana (Musa acuminata burro) were purchase from two different farmers at ilobu market in osun state and oil for frying were obtained from wazo market, Ogbomoso Oyo state. Cactus plant was obtained from Lautech Botanical garden and the packaging material was bought from Facebook junction Ogbomosho. All samples were analyzed for Antioxidant properties such as total phenolic, total flavonoid, FRAP and DPPH are evaluated. Additionally, the project investigates mineral factors such as potassium, calcium and magnesium levels in the banana chips. Microbial analysis to determine the mold and yeast count was carry out. A sensory evaluation by a panel of testers assesses attributes like colour, texture, flavor, aroma, taste and overall acceptability. Statistical tools such as ANOVA are employed for data analysis to ensure the reliability and significance of findings.
Total phenolic content ranged from 0.53-0.84mg/g respectively, Total Flavonoid content ranged from 0.05-0.67 mg/g respectively, FRAP content ranged from 0.05-0.89 respectively, DPPH ranged from 29.02-72.47% respectively, calcium Content ranged from 30.09-52.45mg/100g respectively, potassium content ranged from 424.65-522.49mg/100g respectively, magnesium content ranged from 169.86-208.99mg/100g respectively, mold count ranged from 21.50- 44.00, respectively, yeast count ranged from 2.00- 4.00 respectively.
Overall, an acceptable and nutritious banana chips coated with cactus mucilage were produced which combine the benefits of both ingredients, including fiber, antioxidants, hydration, and blood sugar regulation. This makes them a healthier snack alternative; hence this will potentially offer new avenues for product innovation and enhance consumer satisfaction in the food industry.
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