TABLE OF CONTENT

Title Page    –         –         –         –         –         –         –         –         –

Certification           –         –         –         –         –         –         –         –

Acknowledgement           –         –         –         –         –         –         –

Table of Content    –         –         –         –         –         –         –         –

CHAPTER ONE 

1.0 INTRODUCTION               –         –         –         –         –         –

CHAPTER TWO

2.0 DESCRIPTION –         –         –         –         –         –         –

2.1 taxonomy Of Plantain          –         –         –         –         –         –

2.2  Variety Of Plantain Dishes           –         –         –         –         –

2.2.1 Central And South America        –         –         –         –         –

2.2.2 Common Processed Plantain Food       –         –         –         –

2.2.3 Chips  –         –         –         –         –         –         –         –         –

2.4 Dried Flour      –         –         –         –         –         –         –         –

CHAPTER THREE

3.0 Health Benefit Derived From Consuming Green Plantain –

3.1  Nutritional Profile Of Plantain      –         –         –         –         –

3.2  Health Benefit Of Unripe Plantain          –         –         –         –

3.3  Side Effect Of Unripe Plantain      –         –         –         –         –

CHAPTER FOUR                   –         –         –         –         –         –        

4.0 SUMMARY AND CONCLUSION

4.1   Summary       –         –         –         –         –         –         –         –

4.2   Conclusion     –         –         –         –         –         –         –         –

References

CHAPTER ONE

1.0     INTRODUCTION

Plantains (Musa spp, AAB Gerome) are plants producing fruits that remain starchy at maturity (Aiyelaagbe et al., 2001) and need processing before consumption.

Plantain production in Africa is estimated are more than 50% of worldwide production. The majority (82%) of plantains in Africa are produced in the area stretching from the lowlands of Guinea and Liberia to the central from the Democratic Republic of Congo.

West and Central Africa contribute 61 and 21%, respectively. It is estimated that about 70million people in West and Central Africa derive more than 25% of their carbohydrates from plantains, making them one of the most important sources of food energy throughout the Africa lowland humid forest zone (Ajayi et al., 2003).

Nigeria is one of the largest plantain producing countries in the world. Despite is prominence, Nigeria does not feature among plantain exporting nations because it produces more for local consumption than for export.

National per capital consumption figures show its importance relative to other starch staples. However, these figures do not show regional reliance, which is often very important for highly perishable crops that are usually consumed in or near areas of production (Adesope et al., 2004).

The consumption of plantain has risen tremendously in Nigeria in recent years because of the rapidly increasing urbanization and the great demand for easy and convenient foods by the non-farming urban populations.   Besides being the staple food for many people in more humid regions, plantain is a delicacy and favored snack for people even in other ecologies.

A growing industry, mainly plantain chips, is believed to be responsible for the high demand being experienced now in the country.

Forest soils are good for cocoa, palm and rubber production and are also the main soil types in the plantain and banana producing regions of Nigeria. Plantain production is mainly in the Southern States of Nigeria, which include Akwa Ibom, Cross River, Imo, Enugu, Rivers, Edo, Delta, Lagos, Ogun, Osun and Oyo state (Ogazi, 2000).

Annual rainfall in these areas is usually above 1000mm year^-1, and spread over 7 to 9 months. Plantain is transported to other parts of the country from these states.