## 3 Results  
### Raw Material Analysis  
Table 1 presents a descriptive analysis in order to compare the plantain varieties (Barraganete and Dominico) used as raw material with each variable considered for the experiment. All the evaluations of the raw material and final products were performed with seven repetitions (measurements) for each treatment or group comprising the sample, which was determined using the G*Power sampling software V3.1 [34] for an\(f\) effect size of 0.9, yielding an estimated test power of 0.9694. For each variable, the coefficient of variation  
(CV) was less than 30%, which is considered acceptable for this type of contrast. The T-test was used to verify the existence of significant differences between the two varieties considered for the experiment, the results of which are presented in Table 1 and Figure 2.  
As can be seen in Table 1 and Figure 2, most of the variables considered for this experiment showed significant differences. It was observed that starch, fat, fiber, and protein presented significant contrasts, while moisture and ash did not reach the level of significance.  
\begin{table}
\begin{tabular}{c c c|c c|c c} \hline \hline
**Variety** & **\% Starch** & **\% Moisture** & **\% Fat** & **\% Fiber** & **\% Ash** & **\% Protein** \\ \hline t-Statistic & \(-16.679\) & 0.16554 & \(-15.245\) & \(-4.8\) & 0.56665 & \(-5.8846\) \\ \(df\) & 3.9841 & 3.9251 & 3.9862 & 3.6048 & 2  
A t-test was applied regarding the starch content, resulting in statistically significant differences between the two studied varieties of green plantain (\(p\)-value \(<0.05\)). It was noted that the Dominico variety had a higher average starch content value compared with the Barraganate variety. Notably, green plantains have a high starch content value, which decreases as the fruit ripens.  
As for moisture, the average values obtained for both plantain varieties showed no significant statistical differences. In the context of foods intended for frying, it has been determined that the moisture content influences the oil absorption, which is directly proportional to the percentage of oil used during frying. From a statistical standpoint, a significant difference was found between the two plantain varieties regarding the percentage of unprocessed fat. The Barraganate variety had an average fat percentage of 0.408%, higher than that of the Dominico variety, which was 0.364%. It is worth mentioning that the fat percentage in foods is inversely proportional to the moisture percentage. On the other hand, the fiber percentage in the Barraganate variety significantly differed from that in the Dominico variety, with the latter exhibiting a higher value (0.839%) than the Barraganate variety (0.783%). The ash percentage obtained from the two plantain varieties showed significant statistical differences. The Dominico variety had an average ash percentage of 0.769, lower than that of the Barraganate variety, whose average ash percentage was 0.806, indicating that the Barraganate plantain has higher mineral contents than the Dominico plantain. In addition, we measured the sodium content in the raw material of each variety; however, the differences were not significant, reaching average percentages of 0.401% and 0.385% for the Barraganate and Dominico varieties, respectively.  
Consequently, through the comparison of means, the initial physicochemical properties of the raw materials were determined. These results established a basis for a comparison on how these properties influence the response variables and, in turn, helped to determine the most suitable cooking method for obtaining a healthy final product.