标题：Statistical Analysis of the Effects of Drying Temperature and Pretreatment on the Proximate Composition of Dried Matured Green Plantain (Musa Paradisiaca)
摘要：Drying has been identified as the efficient means of ensuring continuous food supply to the growing population of any country and to enable the farmers produce more high quality marketable products. In this study, the effects of drying temperature and pretreatment on the quality of dried mature green plantain (Musa paradisiaca) were studied using an electrically-powered cabinet dryer. The product was dried from an initial moisture content of 62% (w.b) to a moisture content of 11.9% (w.b). A factorial experiment in a Randomized Complete Block Design (RCBD) involving three levels of temperature (50, 60 and 700C); three levels of pretreatment (blanching, boiling and control) and three replications were used. The quality analysis of the dried samples at different level of drying temperatures and pre-treatments was carried out for protein, fat, ash and fibre content and the data obtained were statistically analyzed using SPSS 16.0 software to determine the level of significance among the treatment factors on the dried samples. The protein, fat and fibre content decreased with increase in temperature but the ash content increased with increase in temperature. In pretreatments, control had the highest protein content of 4.27% at 600C, lowest fat content of 2.26% at 700C and moderate fibre and ash contents of 0.68% and 1.82% respectively at 600C. Boiled sample also had the highest fat content of 4.27% at 500C, lowest fat content 2.26% at 700C and moderate fibre and ash contents of 0.88% and 1.73% respectively at 600C. lastly, blanched sample had the highest fat content of 4.11% at 500C, lowest fat content 2.54% at 700C and moderate fibre and ash contents of 0.83% and 1.45% respectively at 600C.
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