Production of Plantain Flour

Introduction

Plantains are a member of the banana family. They are starchy, low in sugar variety that is cooked before serving as it is unsuitable raw. Plantains are rich in sources of complex carbohydrates, vitamins and minerals, and are easily digestible. Plantains are a poor source of protein, and fat, so they only represent one part of a healthy and balanced diet. Plantain flour is the product of dry pulverized plantain slices. Plantains are a staple food in the tropical regions of the world. Plantain flour is lower in calories than in regular all-purpose flour. This versatile crop is low in fat and this makes it perfect for people suffering from cholesterol related ailment like diabetes and obesity.
Plantain flour apart from been used as a substitute for Garri especially for diabetic patients, also serves as a raw material used in the production of cakes, puff-puff, biscuit, bread and pan cakes. Fiber is especially important because it promotes bowel regularity. Fiber soften your stool and increases stool’s overall weight and size. Bulky stool are much easier to pass and therefore prevent constipation. Eating a high fiber diet can also reduce your risk of hemorrhoids and small pouches in your large intestine known as diverticular disease. Fiber also increases fullness, slows digestion and may help manage cholesterol.
Plantain flour is the product of dry pulverized plantain slices. Plantains are a staple food in the tropical regions of the world. Plantain flour is lower in calories than in regular all-purpose flour. This versatile crop is low in fat and this makes it perfect for people suffering from cholesterol related ailment like diabetes and obesity.

Objective of the Experiment

This process is carried out to produce plantain flour from unripe plantain

Materials and Equipments

1. Plantain
2. Knife
3. Dryer
4. Grinding Machine

Procedure

1. Plantains are sorted to identify and remove unsuitable ones, that is, spoilt and immature pulps.

2. The sorted plantains are properly weighed to quantify the input of the raw plantain.

3. The green plantains are then soaked in hot water for some minutes to soften the skin for easy peeling.

4. The plantain peels are removed manually using sharp knives to obtain the pulp.

5. The pulp is sliced and then the sliced plantain is dried in a short time with the aid of drying machine.

6. After drying, the dried plantain are milled. 7. The flour is then sieved to obtain the desire particle size.

8. The flour afterwards packaged into moisture proof packaging materials ready for sale.

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