CHAPTER TWO: LITERATURE REVIEW
2.1 Plantain: Origin and Distribution
Plantain (Musa paradisiaca) is an important staple crop cultivated across tropical and
subtropical regions. Its origin is traced to Southeast Asia, particularly the Indo-Malayan
region (Robinson & Galán Saúco, 2010). Historical evidence suggests that plantains
spread from Asia to Africa through ancient trade and later to the Americas during
colonial periods. Today, West and Central Africa dominate global production, with
Nigeria being one of the largest producers (FAOSTAT, 2022). Plantain’s adaptability ...
2.2 Morphology of Plantain
Plantain is a tall, herbaceous monocot with pseudostems formed from overlapping leaf
sheaths. The plant typically grows up to 3–7 meters in height (Robinson & Galán Saúco,
2010). It consists of large green leaves, which can reach up to 2.7 meters in length and
0.6 meters in width. The plant propagates vegetatively through suckers that emerge from
an underground rhizome. The inflorescence, which emerges from the pseudostem,
produces both female and male flowers; female flowers form the fruit, organized in...
2.3 Cultivation of Plantain in Nigeria
In Nigeria, plantain cultivation is prominent in states such as Edo, Cross River, Ondo,
Imo, and Delta. These areas provide favorable rainfall (1,000–2,500 mm annually) and
warm temperatures (25–30°C) ideal for growth (Akoroda & Adebayo, 2010). Farmers
typically use suckers for propagation, and planting begins at the start of the rainy season.
Plantains are usually grown in home gardens, intercropped with cassava, maize, or
cocoyam. Challenges to production include pests (e.g., banana weevil), diseases (...
2.4 Nutrient Composition and Uses of Plantain
Unripe plantains are rich in carbohydrates, primarily starch, and also contain dietary
fiber, vitamin C, provitamin A, potassium, and magnesium (Ekpo & Eddy, 2020). A
typical 100g of unripe plantain yields about 122 kcal, 31g carbohydrates, 1.3g protein,
and 2.3g fiber. Upon ripening, starch is enzymatically converted to sugars such as
sucrose, fructose, and glucose, enhancing sweetness and digestibility. Plantain flour is
increasingly used in making weaning foods, diabetic diets, pastries, and gluten-fr...
2.5 Medicinal and Health Benefits of Plantain
Plantains have long been utilized in traditional medicine. Unripe plantains are known for
their antidiabetic, antiulcerogenic, and antimicrobial properties (Oboh et al., 2014). Their
fiber content aids digestion, while potassium helps regulate blood pressure, reducing the
risk of cardiovascular diseases (Oyeyinka & Afolayan, 2021). Resistant starch and
polyphenolic compounds in plantain function as prebiotics, improving gut health and
controlling blood sugar levels. The antioxidant potential of both the ...
2.6 Summary of Literature Gaps
While numerous studies have focused on plantain’s nutritional properties and health
benefits, comparative data on different Nigerian-grown cultivars—especially regarding
their nutrient composition, color parameters, and starch digestibility—are sparse.
Research gaps remain in the standardization of processing techniques and understanding
cultivar-specific differences in flour functionality. This study seeks to bridge these gaps
by evaluating selected cultivars grown across Nigeria to assess their suitabi...
References
1. Adepoju, O. T., & Nwanguma, B. C. (2021). Nutritional composition and antioxidant
activities of ripe and unripe plantains. African Journal of Food Science, 15(5), 156–
164.
2. Adeniji, T. A., Barimalaa, I. S., & Achinewhu, S. C. (2010). Evaluation of bunch
characteristics and flour yield potential in black sigatoka resistant plantain and banana
hybrids. Global Journal of Pure and Applied Sciences, 16(1), 5–10.
3. Adenuga, W. (2010). Nutritional and sensory profiles of sweet potato-based infant
weaning food fortified with soybean flour and plantain flour. International Journal of
Food Science and Nutrition, 61(7), 653–659.
4. Akoroda, M. O., & Adebayo, A. G. (2010). Crop production and the Millennium
Development Goals in Nigeria. Agriculture and Food Security in Nigeria, 3(1), 45–
56.
5. Ekpo, K. E., & Eddy, N. O. (2020). Comparative chemical and nutritional evaluation
of Musa paradisiaca flour and starch. International Journal of Food Sciences and
Nutrition, 9(2), 78–86.
6. FAOSTAT. (2022). Food and Agriculture Organization of the United Nations
Statistics. Retrieved from https://www.fao.org/faostat/en/
7. IITA. (2021). Plantain and banana production and research. International Institute of
Tropical Agriculture. Retrieved from https://www.iita.org/crops/plantain/
8. Menezes, E. W., Giuntini, E. B., Dan, M. C., et al. (2011). Beneficial effects of native
banana starch on glycemic response, and functional properties of processed foods.
Starch - Stärke, 63(3), 138–146.
9. Oboh, G., Ademosun, A. O., & Akinrinlola, B. L. (2014). Comparative study on the
inhibition of α-amylase, α-glucosidase and angiotensin I converting enzyme activities
by phenolic extracts of plantain flour. Food Science and Human Wellness, 3(1), 8–14.
10. Oyeyinka, A. T., & Afolayan, A. J. (2021). Plantain as a potential functional food
ingredient: A review. Journal of Food Science and Technology, 58(4), 1403–1411.
11. Robinson, J. C., & Galán Saúco, V. (2010). Bananas and Plantains (2nd ed.). CABI
Publishing.
