Table 2.
Proximate compositions of plantain samples
| Plantain samples | Proximate compositions (%) | |||||
|---|---|---|---|---|---|---|
| Crude Fibre | Protein | CHO | Moisture | Fat | Ash | |
| Fresh unripe plantain(A1) | 4.4 ± 0.3 | 3.62 ± 0.3 | 34.5 ± 0.3 | 52.54 ± 0.3 | 4.7 ± 0.3 | 4.24 ± 0.1 |
| Charcoal roasted (A2) | 3.2 ± 0.2 | 3.57 ± 0.2 | 33.8 ± 0.2 | 50.71 ± 0.2 | 4.5 ± 0.2 | 4.22 ± 0.2 |
| Firewood roasted (A3) | 3.1 ± 0.1 | 3.54 ± 0.1 | 33.3 ± 0.1 | 51.64 ± 0.1 | 4.2 ± 0.1 | 4.22 ± 0.1 |
| Oven roasted (A4) | 3.5 ± 0.1 | 3.27 ± 0.1 | 33.5 ± 0.1 | 51.52 ± 0.1 | 4.0 ± 0.1 | 4.21 ± 0.1 |
| Fried (A5) | 4.1 ± 0.2 | 3.30 ± 0.2 | 34.1 ± 0.2 | 46.62 ± 0.2 | 7.9 ± 0.2 | 4.25 ± 0.2 |
| Charcoal + polythene roasted (A6) | 3.0 ± 0.1 | 3.51 ± 0.1 | 33.1 ± 0.1 | 51.76 ± 0.1 | 4.4 ± 0.1 | 4.23 ± 0.1 |
Results are expressed in mean ± SD. n = 3