Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution Test
Research on developing plantain fruit into juice, jam, ice cream, and fritters as a food supplement for toddlers was conducted in Sierra Leone. The work was done at the Mosoudo section of Daru village, Jawie Chiefdom, in Kailahun District. Four bunches of plantains were harvested from Jawei Chiefdom...
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Universitas Negeri Jakarta
2024-08-01
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| Series: | Spektra: Jurnal Fisika dan Aplikasinya |
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| Online Access: | https://journal.unj.ac.id/unj/index.php/spektra/article/view/44459 |
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| author | Lahai Koroma James Kuiva Senesie Florence Wuyah Baion Baindu Miata Lukulay Massah Badiwuloi Kallon |
| author_facet | Lahai Koroma James Kuiva Senesie Florence Wuyah Baion Baindu Miata Lukulay Massah Badiwuloi Kallon |
| author_sort | Lahai Koroma |
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| description | Research on developing plantain fruit into juice, jam, ice cream, and fritters as a food supplement for toddlers was conducted in Sierra Leone. The work was done at the Mosoudo section of Daru village, Jawie Chiefdom, in Kailahun District. Four bunches of plantains were harvested from Jawei Chiefdom and stored in Mosoudo. Two bundles of the raw plantain were peeled, dried, and ground into powder, while the other two left to ripen at room temperature for nine days. Test were conducted using Iodine solution, Benedict solution, and Biuret test to check the presence of starch, glucose, and protein, respectively, in both the powdered and ripe plantain. The ripe plantains were then made into juice, jam, ice cream, and fritters. Fifty mothers/caregivers, along with their children, were randomly selected to evaluate the color, taste, smell, and texture of the four plantain products. The sensory evaluation results showed high acceptance levels: color (53.5%), taste (59.0%), smell (61%) and texture (59.9%). The results suggest that the project could successfully provide nutritious and appealing food supplements for toddlers in Sierra Leone. It was recommended that the government and NGOs promote the cultivation of plantains instead of importing food supplements for children in Sierra Leone. |
| format | Article |
| id | doaj-art-3ddb5c54c1e64683b66e944ce6445fe8 |
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| issn | 2541-3384 2541-3392 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Universitas Negeri Jakarta |
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| series | Spektra: Jurnal Fisika dan Aplikasinya |
| spelling | doaj-art-3ddb5c54c1e64683b66e944ce6445fe82025-08-20T02:16:39ZengUniversitas Negeri JakartaSpektra: Jurnal Fisika dan Aplikasinya2541-33842541-33922024-08-01929511210.21009/SPEKTRA.092.0436136Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution TestLahai Koroma0James Kuiva Senesie1Florence Wuyah Baion2Baindu Miata Lukulay3Massah Badiwuloi Kallon4Department of Basis and Environmental Science, Eastern Technical University of Sierra, Sierra LeoneDepartment of Basis and Environmental Science, Eastern Technical University of Sierra, Sierra LeoneDepartment of Basis and Environmental Science, Eastern Technical University of Sierra, Sierra LeoneDepartment of Basis and Environmental Science, Eastern Technical University of Sierra, Sierra LeoneDepartment of Basis and Environmental Science, Eastern Technical University of Sierra, Sierra LeoneResearch on developing plantain fruit into juice, jam, ice cream, and fritters as a food supplement for toddlers was conducted in Sierra Leone. The work was done at the Mosoudo section of Daru village, Jawie Chiefdom, in Kailahun District. Four bunches of plantains were harvested from Jawei Chiefdom and stored in Mosoudo. Two bundles of the raw plantain were peeled, dried, and ground into powder, while the other two left to ripen at room temperature for nine days. Test were conducted using Iodine solution, Benedict solution, and Biuret test to check the presence of starch, glucose, and protein, respectively, in both the powdered and ripe plantain. The ripe plantains were then made into juice, jam, ice cream, and fritters. Fifty mothers/caregivers, along with their children, were randomly selected to evaluate the color, taste, smell, and texture of the four plantain products. The sensory evaluation results showed high acceptance levels: color (53.5%), taste (59.0%), smell (61%) and texture (59.9%). The results suggest that the project could successfully provide nutritious and appealing food supplements for toddlers in Sierra Leone. It was recommended that the government and NGOs promote the cultivation of plantains instead of importing food supplements for children in Sierra Leone.https://journal.unj.ac.id/unj/index.php/spektra/article/view/44459juicejamsensory analysisfood tests |
| spellingShingle | Lahai Koroma James Kuiva Senesie Florence Wuyah Baion Baindu Miata Lukulay Massah Badiwuloi Kallon Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution Test Spektra: Jurnal Fisika dan Aplikasinya juice jam sensory analysis food tests |
| title | Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution Test |
| title_full | Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution Test |
| title_fullStr | Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution Test |
| title_full_unstemmed | Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution Test |
| title_short | Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution Test |
| title_sort | synthesis process and nutritional evaluation of plantain as a supplementary food for toddlers in sierra leone a study utilizing biuret s benedict s and iodine solution test |
| topic | juice jam sensory analysis food tests |
| url | https://journal.unj.ac.id/unj/index.php/spektra/article/view/44459 |
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