Abstract
This study presents the effects of different drying methods on the proximate composition and energy value of green plantain flour, using the oven, sun and solar dryer as a drying medium. The green plantain samples were peeled, sliced and dried for 18 h at 60 ◦C using laboratory oven; 45 h for sun-drying and 24 h using solar dryer. Results of the proximate analysis obtained show that moisture contents for oven, sun and solar dried samples were; 2.7%, 3.15% and 3.42%, respectively. There was a significant difference (p<0.05) in the moisture contents of the samples, with a p-value of 0.021. Ash contents were 3.94% for oven dried sample, 4.21% for sun dried sample and 4.33% for solar dryer. There was no significant difference in the ash contents of the samples (p>0.05), with a p-value of 0.090.Fibre contents were 2.89%, 3.11% and 3.07% for oven dried, sun dried, solar dryer samples, respectively. Protein contents were; 3.85% for oven dried sample, 4.66% for sun dried sample and 4.68% for solar dryer. Protein content was significantly lowest in the oven-dried sample compared to other samples (p =0.065). Lipid contents were 2.51%, 2.37% and 2.26% for oven dried, sun-dried and solar dryer, respectively. The three drying methods non-significantly (p>0.05) affected the lipid contents of the samples. Carbohydrate contents were 87.81% for the oven dried sample, 85.58% for the sun dried sample and 85.66% for the solar dryer, and there was no significant effect (p>0.05) on the carbohydrate contents of the samples. Caloric values were 385.23 kcal, 380.29 kcal and 381.70 kcal for oven dried, sun dried and solar dryer, respectively. There was no significant effect (p>0.05) on the caloric (energy) value of the samples. The results of this study suggest that different drying methods have varied effects on the proximate composition and energy value of green plantain.