'Waste not, Want not'- The Rescue of Plantain

It was during the summer break, a year back, I bought a bunch of unripe plantain. I love to take plantain either fried or roasted. The ripening process of plantain is usually progressive that all the plantain in the bunch could ripe at once or at a close interval. The same was observed in my bunch of plantain. They would be set for frying in less than 24 hours after a waiting period of more than 7 days. I got a call from my boss (supervisor) that I will join her on a field trip to Niger State (Northern Nigeria). The trip will last for 7-8 days, She said. Since I was eager to join her research team and the fact that a certain monetary reward will be attached, I accepted the offer. I have forgotten my plantain!

The trip was safe and the research went smoothly. I was back after 8 days and I met my plantain overripe, almost rotten. I felt unhappy because I could have given it to a neighbour before I travelled to prevent the waste. I looked through if I could find one that is not totally gone but it was unfortunate. The journey of my plantain ended in the waste bin as I reluctantly discarded it.

What has happened to my plantain as it ripe

Plantain (or cooking banana) is an important all-season staple food in tropical countries. In African countries, plantains and bananas provide more than 25 percent of the carbohydrate requirements for over 70 million people Source.
Once harvested, plantains ripen quickly and have a very short shelf life. At maturity, plantains contain more starch and less sugar compared to dessert bananas. This is the reason why they are usually cooked or processed before been eaten, unless ripe. Plantains can take longer time (usually 7-11 days) to ripen than other bananas. As the plantain ripe, the starch is converted to sugar so it becomes more sugary.

During ripening of plantain and banana, there is a tremendous increase in the amount of ethylene produced. This increase is usually accompanied by an increase in respiration rate of the fruit (a phenomenon which is called the climacteric). The rate of respiration and ethylene production usually depends on storage temperature, age of fruit and cultivar/hybrid(Oyewole, 2012).

According to Slaughter and Thompson, 1997, seven ripening stages of bananas are generally recognized: stage 1- green; Stage 2- green with traces of yellow; stage 3- more green than yellow; stage 4- more yellow than green; stage 5- green tip and yellow; stage 6- all yellow, and stage 7- yellow, flecked with brown. Beyond the full yellow stage, degenerative changes occur on the skin with the appearance of brown flecks which ultimately coalesce until the skin is blotchy brown and the fruit decompose.

How could I have rescued my plantain?

I could have added value to my overripe plantain by using it to make Dodo Ikire, a delicacy that is made from overripe plantain. Dodo Ikire is a traditional delicacy originated from Ikire, a town in Osun State (South-western Nigeria). Dodo is a Nigerian name for fried plantain, Ikire is the town where it originated, hence the name Dodo Ikire. It is usually prepared from overripe plantains mashed with pepper and salt. The mixture is dip-fried in palm oil until it turn deep brown or blackish. It is usually mold into conical shape and can be eaten as snack or appetizer. In addition to the added value, Dodo Ikire has a prolonged shelf life compared to the plantain itself.

History of Dodo Ikire

According to a source, Dodo Ikire was created accidentally as an experiment by a poor, old woman from Ikire. This old woman had no food left except some overripe plantains, which she would have normally throw in the bin, but she decided to mash it all up with some salt and pepper and deep-fry it in palm oil. She ate it, enjoyed it and decided to make more and share with her neighbours. That was how it began!

Although Dodo Ikire was initially prepared from left over plantains, some people have reportedly use their normal ripe plantains for preparing the delicacy. A deeper reflection on this snack shows how relevant an overripe plantain (almost rotten) could turn into a well-cherished and yet rarely rotten and even uniquely tasty thing (Dodo Ikire). This ancient product from Ikire shows to us that we can always inject life into a dying idea.

How to prepare Dodo Ikire

Ingredients

• Overripe plantains
• Crushed chilli pepper
• Palm oil
• Salt

Method

• Peel the plantain and mash in a clean bowl
• Add the crushed chilli pepper and salt, then mix thoroughly
• Pour the palm oil in a frying pan and heat until very hot
• Mold the plantain to your desired size and shape and deep-fry until it turn brown
• Remove and drain
• Allow to cool and serve

Nutritional value of Dodo Ikire

Interestingly, the nutritional value of Dodo Ikire is almost the same as that of fried plantain (Dodo). Plantain is a good source of carbohydrates (starch and sugar) and gives enough calories. It is also a good source of dietary fiber. Fried plantains are very high in fat (saturated, polysaturated and monosaturated). Mono and polyunsaturated fats are "good" fats and may reduce the risk of heart disease source.

Fried plantains are an excellent source of vitamin A and vitamin B-6. Vitamin A is a fat-soluble vitamin necessary for proper vision, immune system function, red blood cell production and regulation of gene expression while vitamin B-6 is important for nervous system function, red blood cell synthesis, hormone function and nucleic acid synthesis source.

In addition, fried plantains are a good source of potassium and magnesium. Potassium is a mineral essential for fluid balance and heart function while magnesium helps to improve the function of enzymes involved in energy metabolism, as well as for cell membrane and chromosome structure source.

Economic value of Dodo Ikire

The production of Dodo Ikire has significantly contributed to the development of Nigerian economy. Both young and old, male and female from Ikire, participate in the commercially production of this product. It has been an ancient business. Most sellers of Dodo Ikire hawk at motor parks within Osun and Oyo States. They also sell along Ife-Ibadan express way and other major express ways to sell for the travelers.

In a build-up to this article, I had a conversation with a woman asking her how profitable the business. It is a highly profitable business and I have been into the business for almost 3 decades, she replied. I make Dodo Ikire, sell in wholesales. I sponsored their education and also built the house we live from this business, she added. In short, if the business is not profitable people wouldn't stay for so long in it.

Another young guy said he’s engaged in the selling of Dodo Ikire alongside other young people, who make their legitimate money from the business. “We make at least three to four thousand Naira daily as profit, and we often safe the money for our education and new business.

Conclusion

Despite the fact that many products have been commercially produced from plantain including chips,
flour and beverage, post harvest lost of plantain is still on an increase. Dodo Ikire has come to rescue the plantain.