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

dc.creator	Alagbe, Edith Egbimhanlu., Daniel, E.O., Oyeniyi, Esther Adenike
dc.date	2020
dc.date.accessioned	2025-04-10T12:13:57Z
dc.description	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.
dc.format	application/pdf
dc.identifier	http://eprints.covenantuniversity.edu.ng/17306/
dc.identifier.uri	https://repository.covenantuniversity.edu.ng/handle/123456789/47648
dc.language	en
dc.publisher	Elsevier
dc.subject	QH Natural history, QH301 Biology, TP Chemical technology
dc.title	Dataset on the effect of different pretreatment on the proximate analysis, microbial and sensory evaluation of dried banana during its storage
dc.type	Article

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