Sensory and microbiological quality assessment of fried snacks produced from ripe and unripe plantain fruits (<i>Musa paradisiaca</i>) fortified with <i>Vigna unguiculata</i> (L.) Walp (cowpea)

Abstract

The sensory and microbiological properties of fried snack balls produced from slurries of ripe and unripe plantain fruits supplemented with cowpea were investigated. The main objective is to increase the utilization of plantain in production of nutritious snacks, while observing the impact of cowpea fortification on sensory and microbial qualities of the product. Matured, wholesome, ripe and unripe plantain fruits, cowpea and other ingredients used in this study were obtained from Oba Adesida market in Akure, Ondo State, Nigeria. The plantain pulp and dehulled cowpea were milled into slurries and mixed in the ratios of: 100:0, 90:10, 80:20, 70:30 and 0:100 respectively. The mixtures were then properly whipped with the other ingredients into batter at the ratios of 200 g sample + 160 ml water (slurry), 36 g pepper : 36 g onion and 8 g salt as recommended by McWatters (2001) before frying at 140 ^oC for 10mins and cooled to about 30 ^oC. The snacks were then analyzed for microbiological and sensory properties. Results of sensory analysis showed the samples with 90:10 for unripe plantain: cowpea ratio and 80:20 for ripe plantain: cowpea ratio, to be the most acceptable products. There were visible growth of mesophillic bacteria on fresh and as well with fungi on samples stored at 28±2 ^oC and 70% RH for 24-48 hours. No growth was observed for Staphylococcus aureus, Escherichia coli and Coliform bacteria. It can therefore be concluded that the plantain snack balls are as highly perishable as the cowpea (akara) balls and therefore require additional preservatives if they are to be wholesome beyond 24 hours.

Keywords: Supplementation, ingredients, slurry, frying, akara, nutritious