Commey Vida¹*, Catherine Impraim Evelyn¹, Harrietta Akrofi-Ansah¹, Asamoah Edwina² and Quao Beatrice²

¹Faculty of Applied Sciences and Technology, Department of Hotel Catering and Institutional Management, Kumasi Technical University, Ghana
²Faculty of Applied Sciences and Technology, Department of Hospitality Management, Sunyani Technical University, Ghana

*Corresponding Author: Commey Vida, Faculty of Applied Sciences and Technology, Department of Hotel Catering and Institutional Management, Kumasi Technical University, Ghana.

Received: May 14, 2024; Published: June 19, 2024

Abstract

This paper reviewed previous work on recipe development for plantain with the aim of reducing its postharvest losses. The researchers adapted the Traditional Development Value Chain model normally used by pharmaceutical firms in recipe development. Sensory analysis was conducted on the product for its general acceptability. Majority of respondents, that is 83% accepted the developed recipe based on the sensory analysis. It is recommended that more of such recipes should be developed to popularize the use of unripe plantain and other farm produce in our hotels and restaurants. Commercialization is also recommended due to the product sensory scores and price.

Keywords: Recipe Development; Ghanaian Farm Produce; Plantain

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Citation

Citation: Commey Vida., et al. “Food Processing: Reducing Postharvest Losses of Plantain Through Alternative Recipe Development". Acta Scientific Nutritional Health 8.7 (2024): 60-66.

Copyright

Copyright: © 2024 Commey Vida., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.