###### Abstract
Furthermore, it has been documented that this method can enhance foods' texture, flavor, and visual presentation. These findings highlight the importance of further research into the impact of conventional oven cooking on the nutritional quality of foods. For these reasons, based on statistical analysis, this study was conducted to determine whether the raw material's initial characteristics affect the chemical properties of the final products derived from plantains. This study focused on green plantain chips, both fried and baked, from the white and yellow varieties originating from the Arajuno canton in the Pastaza province. This study was developed under the premise that the main ingredient's initial properties could significantly influence the chemical quality of processed foods. Related Works  
In green plantain processing, significant strides have been made in understanding the effects of various cooking methods on plantain chips' physicochemical and sensory properties [22]. This section reviews essential studies that have shaped our current knowledge in this field, emphasizing their principal findings. A cornerstone study by [PERSON] et al. [22] set a precedent for comparing the effects of frying versus baking on plantain chips. They meticulously examined the physicochemical and sensory properties of white and yellow-green plantain chips processed through frying and baking at 170 \({}^{\circ}\)C for intervals ranging from 2 to 8 min. Key variables such as moisture content, bulk density, porosity, oil absorption, instrumental texture, and sensory qualities were measured. Their findings, indicating significant differences in these characteristics between the two processing methods, underscored the need for a detailed comparative analysis. However, the study's focus was narrowed to specific physicochemical parameters, limiting its scope. Building on this, [PERSON] and [PERSON] [23] explored the sensory implications of oil composition for fried plantain chips. They innovatively fried slices of the Saddiq variety of green plantain in mixtures containing 10 to 60% olive oil, conducting three frying cycles. Sensory aspects such as appearance, texture, color, and overall acceptability were evaluated, offering insights into optimal oil combinations for enhancing sensory characteristics. However, this study did not delve into the final chemical composition of the chips, leaving a gap in our understanding of the full impact of oil type. [PERSON]'s research [24] introduced a factorial experimental design to analyze the influence of oil type and frying duration on the sensory properties of malanga snacks. By varying between corn, sunflower, and vegetable oils and frying times of 5, 10, and 15 min, the study employed ANOVA to identify significant differences between treatments. This approach enabled the simultaneous examination of multiple variables, though it did not quantify the chemical composition of the snacks. [PERSON] et al. and [PERSON] et al. [25; 26] compared the traditional oil frying method with air fryers for plantain chips. Their experimental method included cooking at 180 \({}^{\circ}\)C, monitoring variables like temperature, moisture, oil absorption, and microstructure, and conducting sensory evaluations. This detailed comparison highlighted the differences in processing techniques, yet it did not quantify the final chemical composition of the chips. [PERSON] et al. [27] contributed a theoretical perspective by calculating tuber cooking times, including plantain cooking times, using mathematical heat transfer models and Heissler charts. This approach provided precise theoretical estimates of processing times, enhancing our understanding of cooking dynamics. However, it lacked experimental validation regarding the effect on the final chemical composition of the foods. [PERSON] et al. [28] delved into the impact of vacuum frying on plantain chips from white (Dominico Harton) and yellow (Cavendish) varieties.