Plantain Chips Proposal

TOPIC: SHELF LIFE STUDY OF FRIED PLANTAIN CHIPS - A
STREET VENDED SNACK

INTRODUCTION
A snack is a portion of food of ten times smaller than that of a regular meal that is generally
eaten between meals. Snacks come in a variety of forms including packaged and processed foods
and items made from fresh ingredients at home (Ahmad 2017).
Deep-fat frying is a process in which rapid moisture loss occurs and crisps acquire minimal
moisture content (Esturk et al., 2000). Deep oil frying is one of the most popular methods of
preparation of food due to the fact that it is easy to use, fast and relatively cheap and results in
palatable foods preferred by many consumers.
Frying is an old and widely used method of cooking and processing food. Typically, a food is
immersed in heated oil for a short duration in a process known as immersion-oil frying.
Numerous types of edible oils of plant and animal origin are used in frying (Solomon et al.,
2020). During the last five decades, the Western food industry has become increasingly
dependent on the frying process to manufacture a variety of snack foods. Basically, frying oils
undergo common degradation and complex chemical alteration which when heated is suspected
to have critical implications on human health (Solomon et al., 2020).
Based on the survey conducted, food handlers were reported to have the tendency to use oil
repeatedly for frying to reduce cost and expenses (Azman et al., 2012). After being heated
repeatedly, changes in the physical appearance of the oil will occur such as increased viscosity
and darkening in colour as a result of alteration in the fatty acid composition of the oil. Heating
causes the oil to undergo a series of chemical reactions like oxidation, hydrolysis and
polymerization (Kalogianni et al., 2011). During this process, many oxidative products such as
hydroperoxide and aldehydes are produced, which can be absorbed into the fried food.
Nigeria is one of the largest Plantains (Musa paradisiaca) -producing countries in the world
(FAO 2006). FAO 2009 has reported that more than 2.5 million metric tons of plantains are
produced in Nigeria annually, but about 40–60% post-harvest losses had been reported which is
attributed to lack of storage facilities and inadequate technologies for food processing. In Nigeria
and many African countries, plantains (Musa paradisiaca) are used as an inexpensive source of
calories ( Akubor et al., 2003). It is one of the most important sources of food energy in West
and Central Africa, where about 70 million people derive more than 25% of their carbohydrates
from plantains (Swennen 1990, IITA 2014). When processed into flour it is used traditionally for
preparation of gruel which is made by mixing the flour with appropriate quantities of boiling
water to form a thick paste. It is also consumed as snacks in form of chips, “dodo ikire”, etc. It is,
however, gradually finding applications in weaning food formulation and composite flour
preparations (Olaoye et al., 2006, Mepba et al., 2007).
Plantain chips are the most popular plantain products in Nigeria. They are prepared by slicing
unripen or ripened plantain into diameter, 2mm and put in a vegetable oil at the temperature
between frying temperature below flash point for 5minutes. The plantain chips prepared in this
way are packed in plastics or in polyethylene bags and stored at 30+/-2 degrees C for 2-3months
at room temperature respectively (Akubor and Adejo, 2000). However, the shelf life of plantain
chips is reduced when exposed to light and air. The poor shelf life of plantain chips is due to
lipid oxidation occasioned by the heat, oxygen, light, heavy metals, pigments, alkaline condition
and degrees of unsaturation are catalyst in this process producing off flavors and odors called
rancidity.
This work seeks to study the shelf life of plantain chips as a simulation of street vended plantain
chips product.
Plantain (Musa spp) belong to the genus Musa, a perennial crop that grows well in a wide range
environment and has become major food crop in the humid and sub-humid region of Africa
(Nelson et al 2006). It is a major source of energy for millions of people in these regions
(Adeniyi et al 2007).In Nigeria, plantain is processed into various products such as “elubo”
(dried half-ripe plantain flour), “dodo” (fried sliced ripe plantain pulp), and chips (fried unripe
plantain pulp). (Olawale 2019)s.
JUSTIFICATION
Plantain chip is one of the highly consumed snacks in different part of the world, however, the
producers of this plantain chips are not observing appropriate use of frying oil as they tend to use
frying oil repeatedly without changing thus leading to various chemical reactions which in turn
affect the quality of the product and health of consumers.
Oxidative changes occur in fatty foods which can cause rancidity in the food and lead to major
health problem to people that consumes it.
This research has a great role on creating better understanding of the hazards associated with
street vended plantain chips consumption and also create awareness and educate both producers
and consumers on the health problems related to fried food consumption especially plantain
chips in different. As a result, the vendors producing plantain chips will be enlightened and take
consideration of the status of the oil used for frying purpose, Since the oil quality has a
considerable effect on the human health, acceptability and nutritional value of plantain chips. In
addition, the findings of this research will give direction for further research.
OBJECTIVES
To study the shelf life of plantain chips and how packaging material affect / influence the quality
of plantain chips.
SPECIFIC OBJECTIVE
1. To study the shelf life of plantain chips at ambient storage and accelerated shelf life.
2. To study the storage changes especially the indices of fat quality
3. To study how different gauge of package ( high and low density polythene) affects
plantain chips.

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TOPIC: SHELF LIFE STUDY OF FRIED PLANTAIN CHIPS - A

STREET VENDED SNACK

and items made from fresh ingredients at home (Ahmad 2017).

palatable foods preferred by many consumers.

to have critical implications on human health (Solomon et al., 2020).

preparations (Olaoye et al., 2006, Mepba et al., 2007).

plantain pulp). (Olawale 2019)s.

affect the quality of the product and health of consumers.

health problem to people that consumes it.

2. To study the storage changes especially the indices of fat quality

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