PRODUCT IMPROVEMENT AND STORAGE STABILITY OF KPÎNKPOTO (A PLANTAIN PUDDING)

ABSTRACT

The purpose of this study was to improve an indigenous Plantain pudding (Kpînkpoto) and to also ascertain the stability of the Plantain pudding (Kpînkpoto). The study focuses on improving Kpînkpoto as well as its nutritional quality. Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) system were employed in the product processing. The research adopted a Completely Randomized Design (CRD) with 5 treatments replicated thrice. TPK (Traditionally Processed Kpînkpoto) which was the control had the locally prepared product of 300gm while the other treatments (KWM- Kpînkpoto with Mackerel, KWC- Kpînkpoto with Crayfish and KWG- Kpînkpoto with Goat meat) of 300gm contained 90gm of mackerel fish, crayfish and goat meat respectively. The local production process was examined and improved through the development and adoption of a HACCP plan system. With the aid of a 5-point Hedonic scale, a sensory panel assessed the sensory characteristics of the treatments for; colour, flavour, aroma, juiciness, packaging and overall acceptability. Samples of the 5 treatments were collected and the proximate composition and microbial analysis were also determined. Treatments were analysed in a Completely Randomized Design (CRD) and the means were separated using the DMRT (Duncan Multiple Range Test). The results from the study revealed that significant difference (p ˂ 0.05) was observed in all the sensory parameters assessed; the locally smoke dried Kpînkpoto- TPK (control) had the highest significant value for Aroma, Flavour and Overall acceptability when compared to the improved Kpînkpoto- IPK, KWM, KWC and KWG. Also, sensory scores revealed that the transparent plastic plate was the most preferred packaging system for Kpînkpoto when compared to the leaf, paper and foil packaging systems. The result for proximate composition showed that significant difference (p ˂ 0.05) was observed in Crude Protein (CP); after 3 weeks of refrigerated storage, KWM had the highest CP levels consecutively while TPK had the lowest CP levels consecutively. The result for microbial quality showed that significant difference (p ˂ 0.05) was observed in the microbial count. For bacteria count at Week 1, Week 2 and Week 3, TPK (control) had the highest count compared to other treatments. The fungi count showed significant difference (p ˂ 0.05) amongst the treatments with TPK (control) having the least count while KWM recorded the highest fungi count at Week 1, Week 2 and Week 3. Although there were significant differences (p ˂ 0.05) observed in the sensory scores, all treatments were generally accepted. The implications of this xv research suggest that Kpînkpoto can be improved through the use of a Hazard Analysis Critical Control Point plan developed in this study. The findings highlight the importance a 30% inclusion of mackerel, crayfish and goat meat have on the nutritional quality of Kpînkpoto.