Proximate composition, mineral profile and sensory analysis of ripe and unripe Musa paradisiaca (Linn.)-fortified breads

Minerals, though required in minute quantities for proper growth and development of body tissues, contribute to the optimal functioning of the whole system. Any nutritional strategy that improves the composition, as well as the proximate value of foods, is a desirable nutritional plan. Therefore, this study comparatively investigated the proximate composition, mineral profile and sensory attributes of ripe and unripe Musa paradisiaca (plantain)-fortified breads. Bread dough was prepared following established procedures and fortified with plantain in a ratio of 4:1. The grouping was done as follows; group A – flour bread; group B – ripe plantain-fortified bread; group C – unripe plantain-fortified bread; and group D – ripe–unripe plantain-fortified bread. The proximate and mineral compositions of the bread samples were determined following standard protocols, while the sensory attributes were evaluated by 30 panelists. Results show that bread fortified with unripe plantain had significantly (p ≤ 0.05) higher ash and protein contents than the other groups; although, the ash was not significantly higher than that of the ripe plantain-fortified bread. The potassium, phosphorus, calcium and sodium concentrations were also significantly higher than the other bread groups; and the iron and moisture contents were significantly different from that of ripe plantain-fortified bread. However, there was no significant difference in general acceptance between the different fortified breads and the control bread. This study suggests fortification of bread with unripe plantain as a better nutritional strategy than fortification with ripe plantain. Food fortification with unripe plantain is recommended as a supplement for protein, iron and macro-mineral deficiencies.