Evaluation of Physico-Chemical Properties of Unripe Plantain Peels as Affected by Different Drying Temperature Regimes

Agama-Acevedo, E., Sañudo-Barajas, J. A., Vélez De La Rocha, R., González-Aguilar, G. A., and Bello-Peréz, L. A. (2016). Potential of Plantain Peels Flour (Musa paradisiaca L.) as a Source of Dietary Fiber and Antioxidant Compound, CyTA - Journal of Food, 14(1), 117-123. https://doi.org/10.1080/19476337.2015.1055306 AOAC (2010). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed., AOAC, Arlington, Virginia, USA. Baskar, R, Shrisakthi, S, Sathyapriya, B, Shyampriya, R, Nithya, R., and Poongodi P. (2011). Antioxidant Potential of Peel Extracts of Banana Varieties (Musa sapientum). Food Nutr Sci., 2(10), 1128–1133. Davey, M. W, Keulemans, J. and Swennen, R. (2006). Methods for the Efficient Quantification of Fruit Pro-vitamin A Contents. J. Chromatogr A. 1136(2), 176–184. https://doi.org/10.1016/j.chroma.2006.09.077 Fatemeh, S. R., Saifullah, R., Abbas, F. M. A., and Azhar, M. E. (2012). Total Phenolic, Flavonoids and Antioxidant Activity of Banana Pulp and Peel Flours: Influence of Variety and stage of Ripeness. International Food Research Journal, 19(3), 1041-1046. Imam, M. Z., and Akter, S. (2011). Musa paradisiacal L. and Musa sapientum L.: A Phytochemical and Pharmacological Review. Journal of Applied Pharmaceutical Science. 1(5), 14-20. MacDonald, I. and Low, J. (1990). Fruit and Vegetables. Evans Brothers Ltd, Nairobi, pp. 137. Ogidi, O. I., Adeyemi, I. A., and Babatunde, J. A. (2017). Effect of Processing on the Protein content and Functional Properties of Plantain (Musa spp.) Peel Flour. Journal of Food Processing and Preservation, 40(6), 1046-1084. Pereira, A., and Maraschin, M. (2015). Banana (Musa spp) from Peel to Pulp: Ethnopharmacology, source of bioactive compounds and its Relevance for Human Health. J. Ethnopharmacol. 160: 149-63. https://doi.org/10.1016/j.jep.2014.11.008 Someya, S., Yoshiki, Y., and Okubo, K. (2002). Antioxidant Compounds from Banana (Musa Cavendish). Food Chemistry, 79, 351–354. https://doi.org/10.1016/S0308-8146(02)00186-3 Umoh, E. O. and Iwe, M. O. (2014). Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour. Nigerian Food Journal, 32(2), 1-7. https://doi.org/10.1016/S0189-7241(15)30111-9 Umoh, E. O. (2020). Evaluation of Proximate composition, Functional properties and Anti- nutritional factors of Aerial yam-Soybean Flour. International Journal of Food Science and Nutrition, 5(1), 70-74. Umoh, E. O. and Iwe, M. O. (2022). Effects of Extrusion Processing on the Proximate Composition of Aerial Yam (Dioscorea bulbifera)-Soybean (Glycine max) Flour Blends using Response Surface Methodology. Journal of Food Research, 11 (1), 38-52. https://doi.org/10.5539/jfr.v11n1p38. Umoh, E. O., Uko, I., Akpan, I. A. and Edem, S. P. (2024). Effect of Different Drying Methods on the Proximate Composition and Energy Value of Green Plantain (Musa paradisiaca) Flour. AKSU Journal of Agriculture and Food Sciences, 8(2), 154-162. https://doi.org/10.61090/aksuja.2024.026 Vu, H. T., Scarlett, C. J. and Vuong, Q. (2018). Phenolic compounds within Banana Peel and their Potential uses: A Review. Journal of Functional Foods, 40(1), 238-248. https://doi.org/10.1016/j.jff.2017.11.006