ABSTRACT

Green plantain (Musa paradisiaca) is one of the major diet recommended for the maintenance of iron and glucose homeostasis. This study aims at determining the most suitable method to process green plantains before eating. A bunch of green plantain was divided into three parts; Fresh plantain, Dried plantain and Fermented plantain. The dried portion was subjected to air-drying and the fermented portion was allowed to undergo fermentation for forty eight (48) hours. The fresh portion was immediately subjected to pulverization. Each portion was subjected to the process of starch extraction and the glucose content analysis was performed using the glucose oxidase method and the Nelson Somogyi standard glucose curve. The fresh portion was estimated to have a mean concentration of 25.35 ± 7.36µg , the dried portion estimated to have a mean concentration of 27.53 ± 5.41µg , and the fermented portion estimated to have a mean concentration of 29.19 ± 1.87µg. From the data obtained, fermented plantain and dried plantain had a higher glucose concentration than the fresh plantain. Hence, it is advisable for patients who have difficulties of maintaining   glucose balance to eat more of fresh plantain.