POTENTIALS OF UTILIZING DEGRADED PLANTAIN PEELS AS A LOCAL BEVERAGE

  • T. A. Ajayeoba Department of Microbiology, Laboratory of Molecular Biology, Immunology and Bioinformatics, Adeleke University, P.M.B 250, Ede, Osun State, Nigeria.
  • M. O. Kaka Department of Microbiology, Laboratory of Molecular Biology, Immunology and Bioinformatics, Adeleke University, P.M.B 250, Ede, Osun State, Nigeria.
  • I. J. Adeosun Division of Microbiology, Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Private Bag X20, Hatfield Pretoria 0028, South Africa.
  • U. T. Ogenma Division of Microbiology, Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Private Bag X20, Hatfield Pretoria 0028, South Africa.
  • M. O. Oni Department of Microbiology, Laboratory of Molecular Biology, Immunology and Bioinformatics, Adeleke University, P.M.B 250, Ede, Osun State, Nigeria.
  • E. C. Ekwonwa Division of Microbiology, Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Private Bag X20, Hatfield Pretoria 0028, South Africa.

Abstract

Wastes and their disposal have become an environmental concern worldwide especially when these wastes are biodegradable to useful goods and services. Plantain peels, are by-products of the plantain processing which are normally dumped in landfills, rivers or unregulated grounds which constitute environmental pollution. Plantain flour was prepared from non- degraded plantain peels and it was discovered during this research work that plantain flour has high moisture content, lower crude protein, but no crude protein, no crude fiber, no caffeine and it has high Vitamin C with little cyanide. There were observable changes recorded in the nutritional qualities and phytochemical components of the plantain peel samples- the crude fiber protein and moisture contents of the fermented samples had lower values as compared to the unfermented ones. This research work has described the potentials, nutritional and phytochemical components of non-degraded plantain peels as a local beverage low in sugar content which is suitable for a patient suffering from diabetes.

Published
2021-12-16
How to Cite
AJAYEOBA, T. A. et al. POTENTIALS OF UTILIZING DEGRADED PLANTAIN PEELS AS A LOCAL BEVERAGE. SAU Science-Tech Journal, [S.l.], v. 6, n. 1, p. 28-34, dec. 2021. ISSN 2659-1529. Available at: <https://journals.sau.edu.ng/index.php/sjbas/article/view/504>. Date accessed: 28 june 2022.
Section
Articles