2.1.
5 Utilization of Plantain
Plantains are used in various culinary applications across tropical regions. In West Africa, they
are commonly boiled, fried, or grilled, and used in dishes like plantain fufu or fried plantains
(dodo) (Schippers, 2020). In Latin America, they are often made into tostones (fried green
plantains) or mofongo (mashed plantains). Plantains can also be incorporated into bread, cakes,
and pastries when processed into flour. Due to their high starch content, they provide a dense,
energy-rich food that is particularly valuable in areas where malnutrition is prevalent.
2.1.6 Storage of Plantain
The shelf life of fresh plantains is relatively short, typically ranging from 2 to 7 days depending
on ripeness and storage conditions. To extend shelf life, plantains are often stored in cool, dry
places or can be processed into dried plantain flour, which can last much longer. For longer-term
storage, dried plantains can be vacuum-packed to prevent moisture absorption and spoilage
(FAO, 2021). Another common method of storage involves refrigeration or freezing, especially
for processed products like plantain chips or mashed plantains.
2.1.7 Nutritional Composition of Plantain
Plantains (Musa spp.) are a significant source of carbohydrates, particularly starch, and are
commonly consumed in tropical regions. A 100-gram serving of plantain provides approximately
23–31% carbohydrates, making it an important energy source (FAO, 2021). They also contain
small amounts of protein (1.3–2.3 grams per 100 grams), which, while relatively low, can
contribute to overall dietary protein intake (Akinmoladun, Alabi and Adebayo, 2023).
In terms of micronutrients, plantains are rich in vitamins, notably vitamin A (1125 IU per 100
grams) and vitamin C (18–20 mg per 100 grams), both of which are essential for immune
function and skin health (Schippers, 2020). They are also a good source of potassium (600–700
mg per medium plantain), which is vital for maintaining healthy blood pressure and muscle
function.
Plantains are high in dietary fiber, particularly resistant starch in green plantains, which aids in
digestion and supports gut health. A 100-gram serving can provide 2.3–3.3 grams of fiber
(Akinmoladun, Alabi and Adebayo, 2023). Additionally, the antioxidants present in plantains,
such as phenolic compounds, help reduce oxidative stress in the body.
While plantains offer a wide array of nutrients, their low protein content limits their ability to
address protein-energy malnutrition on their own. However, when combined with protein-rich
foods like soy flour, plantains can provide a more balanced and nutritious food product,
addressing both energy and protein deficiencies in vulnerable populations (Schippers, 2020).
2.1.8 Functional Properties of Plantain Flour
Plantain flour, derived from dried and milled plantains, has excellent functional properties,
including water absorption, gel formation, and emulsifying capacity. These attributes make it a
valuable base for composite flours in food formulations (Okafor, Onwuka and Ude, 2022).
2.2 Soybean
Soybean (Glycine max) is a legume known for its high protein content and health-promoting
properties. Its cultivation and processing into various products make it a significant contributor
to food security.
2.2.1 History of Soybean
Soybean (Glycine max) is believed to have originated in East Asia, with domestication occurring
in China over 5,000 years ago (Hymowitz, 2021). It was initially valued for its high protein
content and used in traditional foods like tofu, soy sauce, and miso. The crop spread to Japan,
Korea, and India, becoming an integral part of the diet in these regions.
Soybean was introduced to the Western world in the late 18th century, with significant interest in
its nutritional benefits rising during the 20th century. It became increasingly used in processed
foods due to its high protein content, essential amino acids, and oil.
In the context of combating protein-energy malnutrition, soybeans are particularly valuable. Soy
flour, rich in protein, when combined with energy-dense foods like plantains, provides a
balanced source of nutrition. This combination helps address deficiencies in protein and energy,
especially in developing countries (Bello, Aluko, and Ajayi, 2022).
2.2.2 Nutritional Value of Soybean
Soybean (Glycine max) is a highly nutritious legume, known for its exceptional protein content
and rich array of essential nutrients. It is one of the few plant-based foods that provide a
complete protein, containing all nine essential amino acids needed by the human body. A 100-
gram serving of soybeans typically provides around 36–40 grams of protein, making it an
excellent plant-based protein source (Bello, Aluko, and Ajayi, 2022).
Soybeans are also rich in healthy fats, particularly polyunsaturated fats, including omega-3 and
omega-6 fatty acids, which are important for heart health. They contain approximately 20 grams
of fat per 100 grams, with a significant portion being unsaturated fats (Akinmoladun et al.,
2023). Furthermore, soybeans are a good source of dietary fiber, providing around 9 grams of
fiber per 100 grams, which aids in digestion and helps maintain healthy cholesterol levels
(Smith, 2021).
In terms of micronutrients, soybeans are a rich source of essential minerals such as calcium,
magnesium, iron, and potassium. They are also high in B-vitamins, particularly folate, which is
essential for cell function and growth, making soybeans a valuable food for preventing nutrient
deficiencies (Hymowitz, 2021).
Additionally, soybeans contain bioactive compounds, such as is flavones, which have antioxidant
properties and may contribute to reducing the risk of certain chronic diseases, including heart
disease and cancer (Bello, Aluko, and Ajayi, 2022).
2.2.3 Processing and Functional Properties
Soybeans can be processed into soy flour, soy protein concentrate, and soy protein isolate, each
with unique functional properties. Processing enhances digestibility by reducing anti-nutritional
factors such as trypsin inhibitors and phytic acid (Zhao, Wang and Li,, 2020). Soy flour, in
particular, has high water-binding capacity and emulsifying properties, making it an ideal
ingredient in composite flours.
2.3 Plantain-Soy Blends
Combining plantain and soy flours creates a nutritionally enriched product that leverages the
energy-dense properties of plantain and the high protein content of soy.
2.3.1 Formulation of Plantain-Soy Blends
Composite flours are formulated by varying the proportions of plantain and soy flours to achieve
desirable nutritional and functional attributes. For example, a 60: 40 ratio of plantain to soy flour
has been shown to provide balanced energy and protein levels (Ajibola, Bello and Adeola, 2018).
2.3.2 Nutritional Advantages of Plantain-Soy Blends
Plantain-soy blends address nutrient deficiencies by providing a synergistic balance of
macronutrients and micronutrients. Soy enhances the protein quality of the blend, while plantain
contributes essential vitamins and minerals (Adebayo, Adeyemi and Salawu, 2022).
2.3.3 Sensory Evaluation of Plantain-Soy Products
Sensory attributes such as taste, texture, and appearance influence the acceptability of plantain-
soy-based products. Studies show that consumer acceptance is high when blends are optimized to
maintain the natural flavor of plantain while improving its protein content (Umeh, Ajayi, and
Olawale, 2021).
