Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish

Health challenges are on the increase daily due to insufficient nutrient in body therefore there is a need solve problems. Therefore, this study determined proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe was mixed herring at different levels (100:0, 95:5, 90:10, 85:15 80:20). Proximate composition loads flours were using standard laboratory procedures. Sensory acceptability ‘Amala’ prepared 7-point hedonic scale preference. Data obtained subjected statistical analysis SPSS (version 21.00). The samples significantly (p<0.05) from one another terms all evaluated. result revealed that percentage protein, crude fibre, ash fat content increased while carbohydrate decreased as level addition increased. Sample containing 20% had highest 100% lowest. within acceptable recommended for samples. Absence coliform almost evaluated hygienic condition which prepared. showed 10% most acceptable. Fortification protein content, can be infant, growing children adults.