The Use of Ripe Plantain (<i>Musa spp</i>.) and Peppercorns for Beverage Processing as a Pro-Vitamin A Carotenoid and Nutrition Catalyst

Abstract

Plantain ( <i> Musa spp </i> .) constitute s an essential food crop in both tropical and subtropical areas. The staple’s nutritional value and provitamin A carotenoid potential has attracted more interest and usage. Plantain ( <i> Musa spp </i> .) optimization into food recipes has been identified to increase patronage and minimises food wastage, due to the fruit’s (pulp) high perishability nature. In this study, local over ripe plantain ( <i> Musa spp </i> .) was sampled and used in a beverage production. The beverage was processed from pureed ripe plantain, by three days fermentation of the pureed plantain mixture, boiling, and spicing, preservation with syrup, storage, and usage. The product’s processing was followed with a sensory evaluation of the new beverage on taste, appearance, color, flavour, and overall acceptability. Majority of the respondents indicated the new product was good and was well accepted. T he research sought to create food diversity, encourage more usage of the crop and to highlight the nutritional values of plantain ( <i> Musa spp </i> .) which is particularly high in provitamin A carotenoid to address Vitamin A deficiency in low resource setting communities.