Table 2.
Composition and local cooking/processing methods applied to formulate the tested foods.
| Food Tests | Code | Plantain Species (Musa spp., AAB Genome) | Ripening Stage at Use | Local Name | Cooking Method | Major Ingredients |
|---|---|---|---|---|---|---|
| Charcoal-roasted plantain | raf2 | Afoto | light green (stage 2) | Banane braisée | Roasting | - |
| Fried plantain | aag6 | Agnrin | full yellow (stage 6) | Aloco | Deep frying | Salt, refined palm oil |
| Fried plantain | aag7 | Agnrin | full yellow with black spots (stage 7) | Aloco | Deep frying | Salt, refined palm oil |
| Fritters plantain | kam8 | Ameletiha | all black (stage 8) | Klaclo | Deep frying | Salt, refined palm oil, corn flour (30%) |
| Chips plantain | cam1 | Ameletiha | green (stage 1) | Chips | Deep frying | Salt, refined palm oil |