American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2014.325.329Musa species)
for Chips and as a Vegetable]]>EshetuBetewulign TolaYetenayet Bekele 6201496The present experiment was conducted to evaluate the best plantain varieties for
chips and vegetable. Five plantain varieties; Cachaca, Saba, Kitawira, Niginu
and Kibunga obtained from College of Agriculture and Veterinary Medicine (JUCAVM)
were evaluated for their processing (vegetable and chips) and physical quality
attributes. The experiment was carried out in the post harvest laboratory in 2014.
To determine the chips quality, the fingers were peeled, sliced to a thickness
of 2 mm and deep fat-fried in vegetable frying oil at initial temperature of 180°C
for 4 min. Sensory evaluation was conducted for color, taste and crispiness. The
result showed that, there were significant differences among the varieties in
chips quality except for crispiness. Fruit of Niginu was the biggest of all the
other varieties and Kibunga and Kitawira were the varieties with the smallest
fruit. Niginu and Kibunga had the best fruit quality for chips processing. Significant
differences were obtained for taste as vegetable and non significant differences
for appearance as a vegetable. Kibunga and Kitawira showed highly significant
differences for chips taste quality.]]>Arias, P., C. Dankers, P. Liu and P. Pilkauskas,2003Pages: 86Pages: 86Morton, J.,19871987pp: 29-46pp: 29-46Stover, R.H. and N.W. Simmonds,19873rd Edn.,Pages: 468Pages: 468Thompson, A.K.,19951995pp: 481-492pp: 481-492Voss, D.H. and W.N. Hale,1998331317Akubor, P.I. and E.E. Adejo,200055139146Ogazi, P.O.,199084045