Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

Abstract

Experiments were conducted to study physicochemical properties of four cooking banana varieties (Cardaba, Nijiru, Matoke and Kitawira) and to determine their suitability for chips processing and boiling quality. A randomized complete block design with three replications was employed. Pulp to peel ratio, pulp firmness (before and after), total soluble solids, pH, titratable acidity, ascorbic acid, ease of peeling, pulp water absorption, duration of cooking (or boiling) and dry matter are the most important parameters to evaluate the quality of cooking banana including plantain. The different variety affected the fruit physical characteristics significantly (P≤0.05). The Cardaba varieties fruit was found to be the heaviest and the longest. The Kitawira and Nijiru varieties had the smallest, shortest and thinnest fruit. The Cardaba contained 88 % more edible portions per unit fresh weight than the peel. The Nijiru, Matoke and Kitawira contained more pulp weight than peel weight. Most fruit chemical quality parameters were significantly (P≤0.05) affected by the varieties. Similarly, the boiling and chips qualities were significantly (P≤0.05) affected by varieties. Among others, the Cardaba variety was found to have high fruit weight, fruit length, fruit girth, fruit volume, total soluble solids, ascorbic acid, dry matter and low total titratable acidity. Thus, Cardaba provided the best quality boiled pulp which can serve for diversified culinary purposes. Generally, the Nijiru, Kitawira and Matoke varieties were found to be superior to produce acceptable quality chips. These varieties are recommended for chips development by food processors in Ethiopia.