Quality Attributes Associated with the Biophysical Indicators of Good Fried Plantain (Aloco)

Abstract

Abstract

Several plantain breeding programmes have developed hybrids with improved agronomic performance and enhanced resistance to production constraints. However, their adoption may be limited if their sensory quality after processing does not meet end-user expectations. This study evaluated the quality attributes associated with high-quality fried plantain, locally known as aloco, using eleven contrasting plantain varieties, comprising eight landraces and three hybrids. Fruits were harvested at commercial maturity, ripened to the yellow stage, and processed into Aloco using a standardized frying protocol. Sensory quality was assessed by quantitative descriptive analysis using a trained panel, while instrumental texture was measured by penetrometry and texture profile analysis. The results showed that Aloco quality was mainly differentiated by texture and appearance-related attributes. Firmness, chewiness, astringency, greasy appearance, color homogeneity, stickiness between slices, and fat perception contributed to the sensory discrimination of the samples, whereas sweetness was not a major discriminating attribute under the conditions of this study. Landrace varieties, including Saci, French clair, French sombre, Corne 1, Orishele, Big Ebanga, and Corne bout rond, generally produced Aloco with a firmer texture, greater chewiness, lower stickiness, and more homogeneous color. In contrast, the hybrids SH3640, Pita 3, and FHIA 21, together with the landrace Zakoi, were associated with softer, stickier, and oilier products. Instrumental texture parameters were strongly associated with sensory texture attributes, particularly firmness and chewiness. These findings indicate that firmness, chewiness, stickiness, color homogeneity, and fat perception are relevant quality indicators for evaluating plantain suitability for Aloco preparation. The combined sensory and instrumental approach may support varietal screening and guide the selection of plantain materials better suited for producing high-quality fried products.