Proximate Composition of Unripe Musa paradisiaca (Plantain) Flour from Ogwashi-Uku, Delta State, Nigeria

Plantain (Musa paradisiaca) represents a significant staple crop cultivated and consumed globally. This study evaluated the nutritional composition of flour produced from unripe plantain sourced from Ogwashi-Uku, Delta State, Nigeria. Standard analytical protocols were employed to quantify moisture, ash, crude protein, crude fat, crude fiber, and carbohydrate (determined by difference). The analysis revealed the following composition: moisture (7.82%), ash (4.47%), crude protein (4.12%), crude fat (1.22%), crude fiber (0.18%), and carbohydrate (82.19%). The reduced moisture level suggests enhanced shelf stability and diminished microbial deterioration risk, whereas the minimal fat content indicates low susceptibility to oxidative rancidity. The elevated carbohydrate fraction confirms that unripe plantain flour serves as a concentrated energy source. The limited protein and fiber concentrations indicate modest protein contribution and high digestibility. For optimal nutritional balance, incorporation of protein-rich ingredients is advised in food and feed applications.