Abstract
Plantain (Musa parasidiaca), a staple among estimated 70 million Africans and popular item in the tropics is emerging as specialty ethnic food product in developed countries. It is suitable as menu item for food service particularly in the ripe form when deep oil fried. The perishability of the fruit is a major constraint to wide spread use and distribution. To expand the utilization base in the food service industry, microwave heating process was applied to tempering and cooking of frozen pre-fried slices. The purpose of this is to determine the effect of the process on warmed over properties and acceptability of fried plantain. Large surface area and spherical shape were critical physical factors in the heating thus providing good quality product from taste, texture and appearance standpoint
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