Abstract
The effects of raw material, processing conditions and packaging on the quality of plantain chips were investigated. Two cultivars of plantain Musa sppโAgbagba and Obino lewaiโas well as cooking banana were used for the study. The fruits were at stages 1 to 4 of the banana ripening chart. The study started with a consumer survey aimed at product definition. This was followed by series of experiments to determine the effects of raw material, processing conditions and packaging on the quality of plantain chips. A correlation analysis was also carried out on the physical and chemical characteristics of raw plantain. The work revealed that the stage of ripeness of raw material had some effect on the quality of chips as there was gradual increase in pulp/peel ratio and sugar was significantly different (P < 0ยท05). Moisture content of pulp/texture of pulp, texture of pulp/sugar content of pulp and texture of pulp/ripening stages were negatively correlated, while pulp/peel ratio and moisture content of pulp were positively correlated. Chips packed in 80 ฮผm highโdensity polyethylene pouches and stored at various relative humidities had extended shelfโlife compared with the lowโdensity polyethylene packed chips stored at the same relative humidities. This was due to the inadequacy of the lowโdensity polyethylene in giving the required protection against moisture transmission thereby resulting in soggy chips in shorter periods. The implication of the findings on the formulation of a guideline for the processing of a goodโquality plantain chips for the marketing system is discussed.