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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9452

Title: Effects of soil amendments on agronomic characteristics and functional properties of false horn plantain (Apantu Pa)
Authors: Danso, Frederick
Issue Date: 1-Nov-2016
Abstract: There is growing public perception that fruits from fertilized plantain plants have their organoleptic qualities reduced during food preparations. Such perception has the potential consequence of lowering production levels of the commodity in Ghana. To ascertain the veracity of this perception, a study was conducted between July 2012 and March 2015 to determine the effects of different rates of poultry manure, cocoa pod husk and NPK as soil amendments on nutritional composition, physical characteristics and functional properties of plantain pulp flour. The experimental design was a Randomized Complete Block with three replications. Selected agronomic data as well as the organoleptic qualities data were collected. Soils amended with NPK+PM and NPK+CPH recorded the highest bunch yields (17.78 mt ha-1 and 17.22 mt ha-1, respectively) whiles soil amended with NPK recorded the highest finger weight (427.33 g) and pulp thickness (3.98 cm). Flours from plantain with amended soils recorded moisture contents (8.41 % to 12.08%) which were within the acceptable levels for flours. The flour with the lowest moisture content was produced from plantain with CPH amendment (8.41%). The protein content of false horn plantain flour was however low (3.39 % to 5.27%). The plantain flour starch was not influenced by any of the soil amendments. On the other hand, flour produced from plantain with NPK+PM amendment had low bulk density and low water absorption capacity. Similarly, the false horn plantain flour had lower swelling power values compared to other flours. Flours from plantain with CPH amendment had lower oil absorption capacity. Flour from plantain with PM amendment was more likely to cook faster than the flour from the plantain with the other amendments. Flours from plantain with NPK+CPH amendment would form a more stable paste because of its lower breakdown value. In conclusion, the plantain flours were comparable to known food flours and therefore could be applicable as thickening agents and also find usefulness in fufu powder preparation and baking.
Description: A thesis submitted to The School of Research and Graduate Studies, Kwame Nkrumah University of Science and Technology, in partial fulfilment of the requirement for the award of Master of Philosophy (Mphil. Postharvest Technology) Degree, 2015
URI: http://hdl.handle.net/123456789/9452
Appears in Collections:College of Agric and Natural Resources

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