Wheat flour, which is one of the ingredients in sausage production, was substituted with plantain flour in beef sausage production. Five batches of beef sausages were investigated in which wheat flour was substituted with plantain flour in the following proportions; batch 1 control (0% plantain flour); batch 2 (25% plantain flour); batch 3 (50% plantain flour); batch 4 (75% plantain flour); batch 5 (100% plantain flour). Plantain (Musa paradisiaca) was purchased in a commercial market in Abeokuta, Ogun State, Nigeria. It was sliced and sun dried for several days until constant weight was attained.

All the results obtained were all significantly (p< 0.05) different. Results revealed that for both cooking and refrigeration weight losses, batch 4 (75% plantain flour and 25% wheat flour) had the lowest percentage cooking and refrigeration weight loss of 10.23% and 0.67%, respectively after 24 hours of refrigeration.