## 4 Discussion  
This study analyzed the impact of two processing methods, frying and baking, on the chemical properties of chips made from two varieties of green plantain (Barraganate and Dominico). Data collected through a rigorous experimental process were contrasted using multivariate statistical techniques with the aim of determining the most suitable treatment for chip production that complies with the NTE INEN 2561 standard [35] for vegetable snacks, which is the standard for snack commercialization in Ecuador, and to identify the advantages and limitations of each treatment. A key difference in this study lies in the statistical approach. Unlike [27; 28; 31; 32], which used ANOVA, this study applied more robust multivariate techniques, such as ANCOVA, MANOVA, and post-hoc tests, to identify differences between treatments. This allowed for a more comprehensive analysis by considering the simultaneous effect of multiple dependent variables and incorporating covariates. Another advantage is the use  
Figure 6: Bar-plot results for each variable of the sensory analysis. Figure 7: Example pictures of the final products obtained by each treatment. (**a**) T1 treatment (Barraganate + Baked); (**b**) T2 treatment (Dominico + Baked); (**c**) T3 treatment (Barraganate + Fried); (**d**) T4 treatment (Dominico + Fried). of two plantain varieties as raw materials, which facilitated the identification of the impact of initial properties on the final parameters in the chips. Studies like [22; 23; 26; 30] focused on a single variety. Thus, the present study made a methodological contribution through a robust multivariate statistical analysis, examined the effect of the initial characteristics of two plantain varieties on multiple physicochemical parameters in processed chips, and determined differences attributable to the cooking method. Regarding the results, it was determined that the initial protein content significantly influenced the final levels after processing. This aligns with [31] but differs from [22; 30], where such associations were not found. Additionally, it was found that the Dominico variety was more suitable for producing baked chips due to its higher moisture retention, a finding that coincides with [23]. Table 7 summarizes the main advantages and limitations identified for each treatment. As shown in Table 5, the T2 \"Dominico + Baked\" treatment demonstrated the best performance among all evaluated treatments, showing significant advantages in most parameters. Thus, the T2 treatment exhibited the highest percentages of protein and starch combined with low levels of sodium and fat, making it an excellent alternative and the most suitable treatment selected in this research, as it possesses the characteristics of a healthy snack. However, this treatment did not meet the moisture level required by the NTE INEN 2561 standard, which stipulates that dried vegetable snacks must have moisture levels below 5%. In light of this, we recommend that longer cooking times be employed and the necessary adjustments be made to achieve this indicator, which will be addressed in future work. Moreover, the current NTE INEN 2561 standard in Ecuador suggests that the final product's fat percentage should be below 40%, a value that was achieved in all treatments [36; 37]. Regarding fried snacks, a significant level of superiority was observed for baked snacks, especially in terms of sodium and fat percentages. However, these complied with the NTE INEN 2561 standard [35]. Therefore, if an alternative is required for the frying method, we recommend the Dominico variety, which showed significant differences compared with the Barraganetic variety, with a lower moisture percentage, a higher protein percentage, and lower fat percentages. Additionally, it was observed that the sodium percentage in fried chips is higher than that in baked chips. This finding aligns with current regulations attributing the higher sodium absorption to the fat content in fried chips, a phenomenon not occurring in baked chips [16].