Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars

Recently breeders have developed high-yielding and disease-resistant hybrid plantain varieties that need evaluation for end-use. This study evaluated the effect of ripening and processing methods on the color, nutritional, and mineral properties of hybrid plantain cultivars. Plantain pulps were subjected to frying (170°C for 2 min), boiling (100°C for 15 min), and drying (65°C for 48 h) at unripe and ripe stages before analysis. Ripening and processing methods had a highly significant (p