Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar Dryer
The proximate and microbial composition of cooking banana was determined after an active indirect solar drying experiment. The study was aimed at comparing the quality of dried cooking banana with similar products like banana and plantain. Fresh samples of the product were obtained from a local mark...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Fruit Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/15538362.2021.2023066 |
| _version_ | 1818323641166725120 |
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| author | Promise Joseph Etim Kayode Joshua Simonyan Akachukwu Ben Eke |
| author_facet | Promise Joseph Etim Kayode Joshua Simonyan Akachukwu Ben Eke |
| author_sort | Promise Joseph Etim |
| collection | DOAJ |
| description | The proximate and microbial composition of cooking banana was determined after an active indirect solar drying experiment. The study was aimed at comparing the quality of dried cooking banana with similar products like banana and plantain. Fresh samples of the product were obtained from a local market in Umudike, Nigeria. The samples were washed, peeled, and sliced to the desired thickness (4 to 20 mm), before being loaded onto the dryer. The crude protein, crude lipid, carbohydrate content, ash content, and moisture content were determined after the drying experiment. The microbial load of the dried samples was also determined. The moisture content (10.20%), crude protein (7.18%), crude lipid (3.61%), and carbohydrate (85.61%) were higher than 6.00, 3.06, 2.80, and 82.90% respectively obtained for unripe banana. The ash content (2.21%) was lower than that of unripe banana (2.95%). A total of thirty-eight (38) bacterial isolates were observed from the sample and some of which were identified as Staphylococcus sp, bacillus subillus, and micrococcus sp. Eleven (11) molds (Fungal) were isolated from the dried samples, with Asperligillusniger and Absidia sp dominant. The frequency of occurrence was observed to had been higher in fungal than bacterial isolates. |
| first_indexed | 2024-12-13T11:15:55Z |
| format | Article |
| id | doaj.art-ff4a72b1f410413eac8680c9aa03d91c |
| institution | Directory Open Access Journal |
| issn | 1553-8362 1553-8621 |
| language | English |
| last_indexed | 2024-12-13T11:15:55Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Fruit Science |
| spelling | doaj.art-ff4a72b1f410413eac8680c9aa03d91c2022-12-21T23:48:37ZengTaylor & Francis GroupInternational Journal of Fruit Science1553-83621553-86212022-12-0122121522310.1080/15538362.2021.20230662023066Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar DryerPromise Joseph Etim0Kayode Joshua Simonyan1Akachukwu Ben Eke2Akwa Ibom State University, Ikot AkpadenUniversity of Agriculture UmudikeUniversity of Agriculture UmudikeThe proximate and microbial composition of cooking banana was determined after an active indirect solar drying experiment. The study was aimed at comparing the quality of dried cooking banana with similar products like banana and plantain. Fresh samples of the product were obtained from a local market in Umudike, Nigeria. The samples were washed, peeled, and sliced to the desired thickness (4 to 20 mm), before being loaded onto the dryer. The crude protein, crude lipid, carbohydrate content, ash content, and moisture content were determined after the drying experiment. The microbial load of the dried samples was also determined. The moisture content (10.20%), crude protein (7.18%), crude lipid (3.61%), and carbohydrate (85.61%) were higher than 6.00, 3.06, 2.80, and 82.90% respectively obtained for unripe banana. The ash content (2.21%) was lower than that of unripe banana (2.95%). A total of thirty-eight (38) bacterial isolates were observed from the sample and some of which were identified as Staphylococcus sp, bacillus subillus, and micrococcus sp. Eleven (11) molds (Fungal) were isolated from the dried samples, with Asperligillusniger and Absidia sp dominant. The frequency of occurrence was observed to had been higher in fungal than bacterial isolates.http://dx.doi.org/10.1080/15538362.2021.2023066cooking bananadryingproximate compositionmicrobial densityfungal countbacterial isolates |
| spellingShingle | Promise Joseph Etim Kayode Joshua Simonyan Akachukwu Ben Eke Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar Dryer International Journal of Fruit Science cooking banana drying proximate composition microbial density fungal count bacterial isolates |
| title | Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar Dryer |
| title_full | Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar Dryer |
| title_fullStr | Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar Dryer |
| title_full_unstemmed | Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar Dryer |
| title_short | Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar Dryer |
| title_sort | proximate and microbial composition of cooking banana dried using an active indirect mode solar dryer |
| topic | cooking banana drying proximate composition microbial density fungal count bacterial isolates |
| url | http://dx.doi.org/10.1080/15538362.2021.2023066 |
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