Influence of Different Steaming Conditions on the Textural Attributes, Consumer Acceptability and Willingness to Pay for Instant Plantain Flour from Yellow-Fleshed Fingers

• Wasiu Awoyale

  Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

  Author

• Lateefah A. Oyafajo

  Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

  Author

• Deborah O. Adegoke

  Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

  Author

• Omobolanle A. Ajibola

  Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

  Author

• Ayomide A. Abdulazeez

  Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

  Author

• Adenike A. Azeez

  Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

  Author

• Emmanuel A. Irondi

  Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

  Author

• Sefiu A. Bello

  Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

  Author

• Celestina Omohimi

  Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State

  Author

• Hussaina U. Mahmud

  Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

  Author

• Basirat A. Sunmonu

  The Federal Polytechnic Offa, PMB 420, Offa, Kwara State

  Author

• Hope T. Aina

  Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

  Author

• Folashayo Omopariola

  Nigerian Stored Product Research Institute, PMB 1489, Ilorin, Kwara State, Nigeria

  Author

• Kazeem K. Olatoye

  Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

  Author

• Lateef O. Sanni

  Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State

  Author

One of the key unit operations in making instant plantain flours is steaming, which breaks down cell walls, gelatinises starch, and may influence the cooked dough's texture and subsequent consumer acceptance and willingness to pay. There is presently little or no information on the influence of steaming conditions on the textural attributes and consumer acceptability of instant plantain flour. This study, therefore, evaluates the influence of different steaming conditions on the textural attributes, consumer acceptability and willingness to pay for instant plantain flour. Unripe yellow-flesh plantain fingers were washed, peeled, and sliced with a mechanical slicer. They were steam-cooked for 8 min at 92 C and 6 min at 94 C using the steaming conditions generated from a previous study, while the unsteamed yellow-fleshed plantain fingers served as a control. The samples were dried, cooled, milled, sieved, and sealed in Ziploc bags for subsequent use. The sensory textural qualities (softness, mouldability, stretchability, and stickiness) were assessed using standard methods, while the consumer acceptability and willingness-to-pay test was conducted at three locations in Osogbo, Osun State: Old Garage, Ota Efun Garage, and Aregbe Garage, using a well-structured questionnaire. The findings showed that a large proportion (59%) of respondents were female traders aged 19–29 years, earning ₦20,000–₦50,000 per month. All the sensorial texture attributes of cooked dough meals from the instant plantain flour were significantly influenced by the steaming conditions, except stickiness. The respondents had the highest preference for the dough meal from the yellow-fleshed instant plantain flour subjected to 94 C for 6 min and were willing to purchase it at N1,000-1,500/kg. There was a significant positive correlation (p<0.05, r = 0.93) between the stretchability and consumer acceptability of the cooked dough meal from the instant plantain flour. Therefore, the slight stretchability of dough meals from yellow-fleshed instant plantain flour subjected to steaming at 94 C for 6 min may be responsible for its consumer preference and subsequent willingness to pay more.

1. Wasiu Awoyale, Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

   Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

2. Lateefah A. Oyafajo, Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

   Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

3. Deborah O. Adegoke, Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

   Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

4. Omobolanle A. Ajibola, Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

   Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

5. Ayomide A. Abdulazeez, Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

   Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

6. Adenike A. Azeez, Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

   Osun State University, PMB 4494, Osogbo, Osun State, Nigeria.

7. Emmanuel A. Irondi, Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

   Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

8. Sefiu A. Bello, Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

   Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

9. Celestina Omohimi, Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State

   Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State

10. Hussaina U. Mahmud, Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

    Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

11. Basirat A. Sunmonu, The Federal Polytechnic Offa, PMB 420, Offa, Kwara State

    The Federal Polytechnic Offa, PMB 420, Offa, Kwara State

12. Hope T. Aina, Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

    Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

13. Folashayo Omopariola, Nigerian Stored Product Research Institute, PMB 1489, Ilorin, Kwara State, Nigeria

    Nigerian Stored Product Research Institute, PMB 1489, Ilorin, Kwara State, Nigeria

14. Kazeem K. Olatoye, Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

    Kwara State University, Malete, Ilorin, Kwara PMB 1530, Nigeria.

15. Lateef O. Sanni, Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State

    Nigerian Stored Product Research Institute, PMB 1489, Ilorin, Kwara State, Nigeria

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