Comparative Study of Pasting Properties of Improved Plantain, Banana and Cassava Varieties with Emphasis on Industrial Application (Report‪)‬

INTRODUCTION Plantains and bananas (Musa spp.) are important staple foods, which make substantial contribution to the nutrition and economy of millions of people throughout the developing world and are grown in some 120 countries [1]. The gross value of plantain and banana production in sub-Saharan Africa exceeds that of several other main food crops, such as maize, rice, cassava, and sweet potato [2]. They are considered the fourth most important global food commodity after rice, milk, and wheat in terms of gross value of production [3], and provide more than 25% of the carbohydrates for approximately 70 million people in the sub-Saharan Africa [4]. Plantain alone account for nearly one quarter of the total world production of banana and plantain, while about 50% of this production is from Africa [5]. Plantain, cooking banana and dessert banana are important sources of carbohydrate [6, 7]. The starch, fat, and total sugars in plantain are adequate for the manufacture of plantain biscuit [8].