False horn Apantu pa Plantains (Musa spp.) at the green, greenish yellow,
yellow and brown colour stages of ripeness and their boiled/fried products were
analysed for nutritional composition. The results showed that the nutritional
composition of plantain pulp was diversely affected by natural ripening and
processing. Significant changes (P<0.05) due to ripening occurred in the water,
carbohydrate, sugar and starch contents. The degree of colouration is indicative of the
composition of these components in plantain. Changes in mineral composition varied
and were not consistent with most stages of ripeness. The processing methods
employed significantly (P<0.05) reduced the protein, sugar, iron and copper
contents of raw plantain pulp. The nature of the processing medium influenced the
levels of fat and moisture in the products.