Chapter Two 2.0Literature Review 4 2.1Plantain 4 2.2Nutritional Values of Plantain 5 2.3Uses of Plantain 7 2.4Chemical Constituents of Plantain 15 2.5Phytochemicals in Plantain 16 2.6Importance of Plantain in Nigeria 17 2.7Functional and Health Properties of Plantain 18 2.8Postharvest Utilization of Plantain 19 2.9Health benefit of plantain 21 2.10Drying 23 2.10.1Classification of drying systems 24 2.10.2Analysis of effectiveness of drying systems 25 2.11Drying Methods on Food Products 28 2.11.1Sun-drying method 28 2.11.2Drum drying method 28 2.11.3Tray/cabinet dryers 29

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EFFECTS OF DIFFERENT DRYING METHODS ON THE QUALITY PROPERTIES OF PLANTAIN POUNDO FLOUR BY ……………………………….. SUBMITTED TO DEPARTMENT OF FOOD TECHNOLOGY SCHOOL OF APPLIED SCIENCES AND TECHNOLOGY ………………………………….. IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF HIGHER NATIONAL DIPLOMA (HND) IN FOOD TECHNOLOGY CERTIFICATION This is to certify that this project report entitled “Effects of Different Drying Methods on the Quality Properties of Plantain ‘flour poundo’ was written by …………….. In partial fulfillment of the requirements for the Award of Higher National Diploma (HND) in Food Technology. DEDICATION This seminar report is dedicated to the God Almighty, and my parents, ACKNOWLEDGEMENT All praise and adoration to Almighty God for the successful completion of this project report. TABLE OF CONTENT Title Page Certification i Dedication ii Acknowledgement iii Abstract iv Table of contents v List of figures vii List of tables Chapter One 1.0Introduction 1 1.1Justification 3 1.2Aim and Objectives of the Study 3 Chapter Two 2.0Literature Review 4 2.1Plantain 4 2.2Nutritional Values of Plantain 5 2.3Uses of Plantain 7 2.4Chemical Constituents of Plantain 15 2.5Phytochemicals in Plantain 16 2.6Importance of Plantain in Nigeria 17 2.7Functional and Health Properties of Plantain 18 2.8Postharvest Utilization of Plantain 19 2.9Health benefit of plantain 21 2.10Drying 23 2.10.1Classification of drying systems 24 2.10.2Analysis of effectiveness of drying systems 25 2.11Drying Methods on Food Products 28 2.11.1Sun-drying method 28 2.11.2Drum drying method 28 2.11.3Tray/cabinet dryers 29 Chapter Three 3.0Materials and Methods 31 3.1Source of material 31 3.2Source of equipment 31 3.3Methods 31 3.3.1Preparation of plantain flour using sun drying method 31 3.3.2Preparation of plantain flour using oven drying method 33 3.3.3Preparation of plantain flour using cabinet drying method 33 3.3.4Preparation of plantain flour using solar drying method 33 3.4Analysis 37 3.4.1Determination of proximate composition of plantain flour samples 37 3.4.2Determination of Functional Properties of Plantain Flour Sample 40 3.4.3Sensory evaluation of plantain poundo samples 42 3.5Statistical Analysis 43 Chapter Four 4.0Results and Discussion 44 4.1Proximate Analysis 44 4.2 Functional Analysis 47 4.3Sensory Evaluation Analysis 50 Chapter Five 5.0Conclusion and Recommendation 53 5.1Conclusion 53 5.2Recommendation 53 REFERENCES. Lists of Figures Figure 3.1Flow Chart for the Preparation of Plantain Flour Using Sun Drying 32 Figure 3.2Flow Chart for the Preparation of Plantain Flour Using Oven Drying Method 34 Figure 3.3Flow Chart for the Preparation of Plantain Flour Using Cabinet Drying Method 35 Figure 3.4Flow Chart for the Preparation of Plantain Flour Using Solar Drying Method 36 List of Tables Table 4.1 Proximate Composition of the Samples 44 Table 4.2 Functional Properties of Poundo Flour Sample 47 Table 4.3 Mean Scores for the Samples 50 ABSTRACT This study investigated the effect of different drying methods on proximate composition, functional properties, and sensory evaluation of plantain poundo flour. Four samples were formulated and the samples were analyzed for proximate analysis, functional properties, and sensory evaluation using standard methods. Analysis of variance was determined using SPSS version 21.0 and the difference between the mean values were evaluated at p

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