Formulation and Quality Evaluation of Snacks from Dried Mango, Pineapple, and Banana | InformativeBD

Joseph Runyogote, from the different institute of Tanzania. wrote a Research Article about, Formulation and Quality Evaluation of Snacks from Dried Mango, Pineapple, and Banana. Entitled, Formulation and quality assessment of snacks made from dried mango, pineapple and banana fruits. This research paper published by the International journal of Microbiology and Mycology (IJMM). an open access scholarly research journal on Microbiology . under the affiliation of the International Network For Natural Sciences| INNSpub. an open access multidisciplinary research journal publisher.

Abstract

The purpose of this study was to develop snacks based on electrical cabinet and tunnel solar dried mango (Mangifera indica cv. Dodo), pineapple (Ananas comonsuss cv. Smooth cayenne) and bananas (Musa acuminate cv. Kisukari). The developed snacks include; dried fruits and fruit leather. The products were assessed for their safety, nutritional and shelf-life stability, whereby a factorial design was used to determine their effects on proximate, vitamin A and C, water activity and microbial load. The results showed significant differences (p<0.05) in proximate composition, vitamins (A and C), microbial load and water activities. Most of the samples dried by solar tunnel dryer had higher proximate composition as compared to electrical dryer. It was also observed that samples dried by solar tunnel dryer had higher content of vitamin A and C than the samples which were dried by electrical cabinet dryer. However, from the results there were insignificant differences (p>0.05) on minerals for both drying methods in which potassium was the most abundant mineral while iron was the least abundant mineral. All the developed snakes at different processing methods were observed to have shelf-life stability for the four months studied in all samples. In general, solar tunnel drying method was the best technique as it retained most of the required nutrients compared to an electrical cabinet drier and it was observed to have a minimal running cost which can be affordable by small scale producers in developing countries.

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Introduction

Fruits play an important role in human nutrition and health, particularly as sources of vitamin C, thiamine, niacin, pyridoxine, folic acid, minerals, phytochemicals and dietary fiber (Wargovich, 2000). Other vital nutrients supplied by fruits and include; riboflavin, zinc, calcium, potassium and phosphorus. The health benefit of fruits is associated with the presence of these valuable nutrients. The distribution of antioxidant capacity in fruits varies greatly depending on the type of fruit and location of the fruit itself (Runyogote et al., 2021). With this variation of some nutritional contents in fruits it is better to consume a variety of them rather than limiting consumption to a few with the highest antioxidant capacity (Kalt, 2002). However, despite these merits, fruits are seasonal and highly perishable leading to enormous post-harvest losses. Lack of handling and processing knowledge and facilities are among many factors for their greater losses. Only less than 10% of the produced fruits are being processed in the country leading to both nutrition and economic losses (MACF, 2009).

The market for dehydrated fruits is important for most countries worldwide (Funebo and Ohlsson, 1998). Dehydration is one of the techniques that offers a means of preserving foods in a stable and safe condition as it reduces water activity and extends shelf-life much longer than that of fresh fruits. Different foods such as cereals, fruits and vegetables, may be dried using different methods depending on the purpose of drying and the availability of technology. The drying methods available range from those harnessing solar energy as a source of energy to modern mechanical and electrical methods using fuel and electricity as sources (Makanjuola et al., 2013). Open sun drying is the oldest and most common method that has been used in preservation of agricultural produces in developing countries. However, the methods have been associated with in-built quality problem due to environmental and biological effect. Solar drying seems to be the best alternative as it produces product quickly and in hygienic manner with substantial retention of valuable nutrients (Mongi, 2013). Furthermore, solar drying is seen as a means of providing opportunities for value addition and income generation from marketing produce in local, regional and inter-national markets. Therefore, the study was carried out to formulate snacks based on solar and electrical dried banana, pineapple and mango fruits in Tanzania.

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