Nutrient Composition And Acceptability Of Snacks Made From Cooking Banana (Musa Sapientum)

ABSTRACT

The study was conducted to prepare snacks made from cooking banana fruits and assessed it's acceptability. Snacks made from wheat flour served as the control. Cooking banana fruits were processed into flour which was used to prepare cakes and meatpies of different ratios. The snacks were served for Organoleptic assessment to a panel of 20 (twenty) judges for colour, texture, flavour and general acceptability. .4 The result showed that there was significant increase in carbohydrate content of the banana and the protein content was low. But when cooking banana and wheat were combined, a moderate carbohydrate and protein content was obtained, while fibre content was reduced. This was a desirable quality.