Dataset on the effect of different pretreatment on the proximate analysis, microbial and sensory evaluation of dried banana during its storage

Alagbe, Edith Egbimhanlu. and Daniel, E.O. and Oyeniyi, Esther Adenike (2020) Dataset on the effect of different pretreatment on the proximate analysis, microbial and sensory evaluation of dried banana during its storage. Data in Brief, 31. ISSN 2352-3409

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Abstract

Pre-treatment on banana slices is usually carried out to stop discolouration of the fruit by oxidative reactions, in raw pre- sentation of the fruit especially in fruit salads. Drying is an old long preservation method for fruits and vegetables. In drying banana fruit, discolorations do occur and an attempt to stop the discoloration while maintaining quality (shelf life) is studied in this work. Dataset presented here, is on the effect of different pretreatment on the proximate analysis, microbial and sensory evaluation of dried banana during its storage. The pre-treatment methods considered in this work, were lemon juice and carbonated lemon drink while the con- trol had no pre-treatment on the slices before drying. Prox- imate analysis and water activity of raw and dried samples were carried out while the microbial and sensory evalua- tion changes were observed in the samples over one month period.

Item Type:	Article
Uncontrolled Keywords:	microbial loads oxidative reactions post-harvest loss proximate analysis shelf life studies water activity of food
Subjects:	Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology T Technology > TP Chemical technology
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	nwokealisi
Date Deposited:	19 Sep 2023 15:19
Last Modified:	19 Sep 2023 15:19
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/17306

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