摘要：The 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.
