Year: 2025
Type: article
Abstract: Plantain peels are bulky rubbish in Man. However, Man households use chemical potasses to attenuate their sauces. The general aim of this study is to use plantain peels as a natural potash to attenuate the taste of certain Manx dishes. To achieve this objective, a preliminary survey was carried out on how potash is used in Man. Natural potash was manufactured after drying and incinerating plantain peels (green and ripe). The physico-chemical parameters of the potasses produced were determined. The survey revealed that 40% of the population uses chemical potasses. Determination of the physico-chemical parameters of the natural potasses produced enabled us to observe their alkaline nature and their richness in mineral salts. The potasses produced have potassium contents (24.53±0.45%-74.44±0.3%), calcium (0.07±0.2%-12.67±0.56%), iron (2.80±0.35- 3.01±0.45) and pH values (10.43 ± 0.68-10.45 ± 0.76). Potash based on green peel is the richest and most recommended. Processing plantain peels in the same way as natural potash would help to reduce waste.
Institution: Université Nangui Abrogoua
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7118187669