Malomo, O. Uche, E.O., and Adekoyeni, O.O.. Alamu, A. E.(2014).Development and Evaluation of a Plantain –Peanut Sandwich for the Nigerian Market..International Journal of Nutrition and Food Sciences. 3 (6-1); 50-57
Abstract: Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantainpeanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later
enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.
Keywords: Plantain Peanut Butter, Roasting, Sandwich, Enrichment, Amino Acid Profile