Abstract: To assess consumer acceptability of the new cooking banana hybrids, a study was conducted to compare consumer preference for Saba, Yangambi KM 5, FHIA 25, FHIA 03, BITA 3 and Apantu (control) for chips, Kakro, Ofam, Ampesi and fried ripe plantain. A total of twenty trained male and female taste panelists were involved in the study. Panelists were presented with coded samples of five recipes prepared from the hybrid cooking bananas. Plantain chips are deep-fried thin slices of fruits. Fried plantains are thick slices of peeled ripe fruits that are dipped into salted water and fried in vegetable oil. Ampesi is the local name for boiled green plantains. Kakro is made with blended over-ripe fruit of plantains mixed with corn flour (about 30%), powdered chilies, salt and other spices. The paste thus formed is molded into balls and fried in vegetable oil. Ofam is blended over-ripe fruits, mixed with powdered chilies, other spices, salt and palm oil and baked in an oven to form a cake. The results indicated that KM 5, BITA 3 and FHIA 25 were highly preferred when fried at stages 3 and 4 of ripening. Saba and FHIA 03 were also accepted though not as high as the other three accessions. All accessions were highly preferred when used as chips. BITA 3 was highly preferred for Ampesi whereas KM 5 and FHIA 25 were partially preferred as Ampesi. Saba and FHIA 03 were totally rejected. However when used for Ofam, all the varieties were highly preferred. Cooking bananas could be highly preferred by Ghanaian consumers when processed. The processing might have coated the banana characteristics of the varieties.
INTRODUCTION
Plantains and bananas are valuable starchy staples in Ghana. They provide not only a rich source of dietary energy (Stover and Simmonds, 1987) but also contribute to providing good quality diet and rural income (Ortiz and Vuylsteke, 1996). The nutrient for which bananas are known, potassium, revitalizes muscle power; help maintain body fluid balance and mental function (www.turbana.com.indox.htm). Plantains and bananas are used as Fufu, Ampesi and as snack. They could also be processed into Tatale, Kakro, chips, pastries, flour and Abetie. Recently bananas are being used for fruit juice.
All the plantain and banana cultivars in Ghana are susceptible to black Sigatoka disease and other pests except a cooking banana. The fear that the disease could wipe out the susceptible cultivars, efforts are being made to prepare for any eventuality. New hybrids, resistant/tolerant to the disease have been introduced into the country. Two of the hybrids that have been evaluated and accepted by consumers were released to farmer.
Cooking banana is not common among the Ghanaian dishes. There is only one known cooking banana in Ghana. However in a recent informal survey conducted in some districts in the Volta, Greater, Central and Western regions, the local cooking banana was being grown in backyards and harvested a hand per week while still on the tree. The cultivar produces about fourteen hands and harvesting takes about thirteen weeks.
It also came to light during the evaluation of hybrid plantains and bananas Ghana that the processed cooking banana (FHIA 03) was accepted. This study was carried out to evaluate some hybrid cooking bananas, process them and assess their acceptance by the consuming community.
MATERIALS AND METHODS
Mature fruits of FHIA-25, FHIA-03, SABA, Yangambi KM5 and BITA 3 were used for the sensory evaluation. One landrace plantain (Apantu) was used as the control. Five local dishes were prepared. They included Ampesi and chips from the green stages and Kakro, Ofam and Fried ripe plantain were prepared from the ripe samples.
Ampesi: Ampesi was prepared by peeling the green fruits with kitchen knife. The pulp was boiled for between ten and fifteen minutes. Well-cooked pulp was determined by the water absorption and the softness. The initial pulp firmness of the accessions was low so they were not allowed to boil for long. The local cultivar was however boiled for about thirty minutes. The boiled pulp was then eaten with sauce (palaver sauce).
Chips: Chips were prepared from the green pulp. The pulp was thinly sliced vertically or transversely. The slices were fried in vegetable oil. The fried slices were dusted with salt and served.
Kakro: Kakro was prepared using the over-ripe pulp. The pulp was blended and mixed with between 30-50% corn flour, powdered chilies, salt and other spices. The paste thus formed is molded into balls called dough-naught and fried in vegetable oil. It could be eaten direct or with boiled beans mixed with Gari and oil.
Ofam: Over ripe pulps were blended and mixed with powdered chillies, salt and other spices. The paste was mixed with palm oil and baked in an oven or in an earthen bowl to form a cake. The product is then eaten like cake.
Fried plantain: The ripe fruits were peeled and sliced transversely of about two centimeter thickness. The slices were dipped into salty water and fried in vegetable oil.
Sensory evaluation: A taste panel of 20 judges participated in the evaluation process. The panelists were selected from all the social classes (senior, middle and low) of Kumasi a typical plantain eating society of Ghana. The sensory attributes for assessment were explained to them as below:
| 1. | Appearance: the physical outlook of the dish |
| 2. | Flavour: the smell or aroma of the dish |
| 3. | Texture: the firmness, softness or crispiness |
| 4. | Taste: how the food is felt on the tongue, whether it was sweet or sour |
The data was analysed using descriptive statistics.
RESULTS
The results indicated that the taste of all varieties were highly preferred when fried at stages 3 and 4 of ripening (Table 1). The taste of FHIA 25 and FHIA 03 were not preferred when prepared as Ampesi (Table 1). This could be attributed to the banana characteristics in the hybrids resulting in some hybrids becoming very soft at ripening. The difference between the tetraploid hybrids and the triploid landrace was significant as the landrace was accepted in all cases.
| Table 1: | Percentage taste assessment of food preparations from some cooking bananas |
| Table 2: | Percentage overall acceptance of local food preparations by consumers |
All accessions were highly preferred when used as chips (Table 1). The preference level for each variety was more than 60% (Table 2). When processed into kakro all accessions were highly preferred (Table 2). BITA 3 was highly preferred for Ampesi whereas KM 5 and FHIA 25 were partially preferred as Ampesi (Table 2). Saba and FHIA 03 were however totally rejected as Ampesi (Table 2) though the taste was preferred (Table 1). This could be attributed to the softness and the whitish colour of the pulp. However when used for ofam, all the varieties were highly accepted especially KM 5 (Table 2).
DISCUSSION
The unacceptability of the cooking bananas when boiled as slices could be attributed to the inherent tetraploid characteristics. In a similar studies at different location in Ghana (Ahiekpor et al., 1996; Hemeng et al., 1996) local plantains were preferred to the hybrids when prepared as boiled slice. The preference was local>IITA hybrid plantains>IITA hybrid cooking banana>Cardaba>FHIA 3. They were rejected for their flavour. However, some of the IITA hybrid plantains were accepted when processed into pounded paste (fufu) (Hemeng et al., 1996). In another evaluation study in Nigeria, (Shavn et al., 1996) the local triploids were preferred to the hybrids when boiled green as slice. The hybrid cooking bananas were also rejected when boiled green as sliced at different locations in Ghana (Shavn et al., 1996). However, the hybrids were accepted when fried as ripe plantain (Dodo) (Shavn et al., 1996). The pulp colour was whitish unlike the orange pulp colour of triploid plantains. The moisture content of the tetraploids was also high. During ripening, water moves from the peel into the pulp thus increasing the moisture content of the pulp. When the cooking bananas were fried at the ripening stage 5 and above, the product lost its consistency. It could however be used for kakro. Plantain chips are common as street food sold in Ghana. The acceptance of the hybrids for their chips quality could therefore support the trade. The study compared to similar ones revealed that the hybrids could be recommended as location specific depending on the nutritional habits of the people.
To ensure high acceptance, the best form in which to initially introduce cooking bananas to Musa consumers in Ghana should be in processed dishes such as cakes and pancakes. FHIA 25, Yangambi KM 5 and BITA 03 would be accepted by a large proportion of consumers. Except BITA 03, cooking bananas may not be used to prepare Ampesi, a very traditional dish.
ACKNOWLEDGMENT
We are very grateful to INIBAP for providing the financial support for the study.