This document summarizes a survey of dried plantain chip processors in Ondo State, Nigeria. It describes the background and methods used in the survey. Key findings include that most processors are women between the ages of 25-40 who view chip processing as difficult work. Common challenges included the time-consuming nature, pest infestation during storage, and weather issues during drying. The conclusion recommends addressing animal contamination during drying and limiting the use of toxic preservatives to improve product quality and safety.

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SURVEY OF DRIED
PLANTAIN (Musa
paradisiaca) CHIPS
PROCESSORS IN SOME
PARTS OF ONDO STATE,
NIGERIA.
BY
Adenitan, Ayodele A., Awoyale,
Wasiu, Akinwande B.A., & Busie
Maziya-Dixon

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•Background of the study
•Materials and Method
•Results
•Conclusions
•Recommendation
•Selected Reference
2
Presentation Outline

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•Plantain (Musa paradisiaca) is a tropical fruit and a
staple crop in Central and West Africa (Akinsanmi et
al., 2015)
• A dietary staple food due to its versatility and good
nutritional value (Abioye et al., 2011)
•Rich in minerals and vitamins (Adeniji et al., 2007),
•Mature fruits (ripe or unripe) are consumed boiled,
steamed, baked, pounded, roasted, etc
3
Background Information

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•The unripe plantain has been recommended as a
good diet for diabetic patients (Eleazau et al., 2010).
•Mature unripe plantain is usually processed into dried
chips by sun drying
•Sun drying is a traditional method for food
preservation
•The chips that are produced in Nigeria may be
blanched for consumption after preparation (Amusa,
2001)
4

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•Objectives
•The main objectives of this study seeks to
gather baseline information on the current
processing practices of plantain chips in
selected area of Ondo State
•Achieved through the following;
•Socio and demographic characteristics of the
processors
•Current processing practices and constraints
faced by the processors in the study area
5

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Methods
•Survey
•2 LGAs in Ondo State (Akure South and
Idanre)
•10 towns/villages in Akure South and Idanre
LGAs
•Random sampling method was used
•100 processors was interviewed
•A well structured questionnaire was used to
collect data
6

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7
Mature unripe plantains
sorting
Cleaning
Peeling
Slicing
Drying (Open sun)
Figure 1: Flow chart for the production of plantain chips
Cooling
Packaging
Plantain chips

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Drying platform of the processors
8

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Picture of a processor 10

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Package for sale
11

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Data Analysis
•Use of Statistical Package for Social
Sciences (SPSS-version 21)
•Descriptive Analysis
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Results
The socio-demographic characteristics of the processors
13
3
25
40
32
8
92
0
90
1 9
32
58
2 8
55
45
0
10
20
30
40
50
60
70
80
90
100
FREQUENCY(%)

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Results
The Perception of the processors
14
9
36
28
8
19
74
24
2 1 2 10
36
24 22
5
40
17
43
21
2
77
0
10
20
30
40
50
60
70
80
90
FREQUENCY(%)

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Preservative used by some of the
processors
15

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Results
The Constraints faced by the processors
16
91 91
14
18
8
40
1 1
0
10
20
30
40
50
60
70
80
90
100
Time consuming
and laborious
Tedious when
peeling and drying
Insects and weevil
infestation during
storage
Transportation
from farm to
processing point
Staying close to
the drying place to
make sure animals
don’t contaminant
it
Causes weakness
to the body
Takes several days
to dried during
rainy season
Weather condition
FREQUENCY(%)

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Conclusion
• Drying of the plantain chips for 6 -
7 days and the use of force toxin
as preservative may affect the
quality and safety of the product
• findings made from this research
can be useful to control product
quality and safety
17

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Recommendation
The menace of contamination
during drying by animals needs to
be addressed and use of toxic
substance (force toxin) as
preservative desire intervention to
control product quality and safety
18

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Selected References
• Abioye, V.F., Ade-Omowaye, B.I.O., Babarinde G.O., and Adesigbin, M.K.
(2011).Chemical, physico-chemical and sensory properties of soy-plantain
flour. African J. of Fd. Sc. 5(4): 176 – 180.
• Adeniji, T.A., Sanni, L.O., Barimalaa, L.S. and Hart, A.D. (2006).
“Determination of Micronutrients and Colour Variability among New
Plantain and Banana Hybrid Flour”, World J. Chem. 1(1), 23-27.
• Akinsanmi, A.O., Oboh, G., Akinyemi, J.A. and Adefegha, A.S. (2015).
Assessment of the Nutritional, Antinutritional and Antioxidant capacity
of unripe, ripe, and overripe plantain (Musa parasidiaca) peels.
International journal of Advanced Research. 3:2, 63-72.
• Amusa, N.A., Kehinde, I.A. and Ashaye, O.A. (2002). Biodeterioration of
breadfruit (Artocarpus communis) in storage and its effects on the nutrient
composition. Africa Journal Biotechnology. 1(2): 57-60.
• Eleazu, C.O., Okafor, P.N. and Ahamefuna, I. (2010). Total antioxidant
capacity, nutritional composition and inhibitory activity of unripe plantain
(Musa paradisiaca) on oxidative stress in alloxan induced diabetic rabbits.
Pakistan Journal of Nutrition. 9(11): 1052–1057. 19

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Thank You
for
Listening
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