Color, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flour as Affected by Drying Method and Maturity (original) (raw)
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Characteristics of flour plantain: use of fruit peels and ripening fruit stages
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Tanduk plantain cultivar is one of the famous banana types in Indonesia and can be processed into plantain flour. The use of peels in raw and ripe plantain affects the characteristics of the flour. This research evaluates changes in the physic-chemical properties (starch, amylose, dietary fiber, antioxidant activity, color), functional properties (WAI, OAI, SC, solubility, hygroscopicity), thermal, pasting, and crystalline properties, and also FTIR spectra affected by the ripening stage and peel use. Tanduk plantain flour is made in ripening stages 1, 4, and 6 through peeling and unpeeling processes. The higher the ripening stage, the lower the starch, amylose, and dietary fiber of plantain flour, yet its antioxidant activity increases. In terms of its pasting properties, the higher the ripening stage, the lower the value of plantain flour's peak viscosity, breakdown viscosity, and setback viscosity. Meanwhile, the unpeeled plantain flour has higher starch, amylose, dietary fib...
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
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This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8–31.7 °C and relative humidity of 59.5%–99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars was at stages 1–3 and 'Kepok Kuning' cultivar at ripening stages 1–2. On the other hand, in ripe banana flour, the best stage for 'Kepok Kuning', 'Tanduk', and 'Siam' cultivars was stage 4, for 'Raja Bulu' cultivar stages 4–5 an...
Functional properties of ripe plantain (Musa spp) flour from different varieties
IOP Conference Series: Earth and Environmental Science
Ripe plantain has potentially become flour with good sensory and easy to digest. This study was carried out to determine the functional properties of five varieties of ripe plantains flour. This research was conducted using a completely randomized design with a single factor, namely a variety of plantains consisting of five levels: V1 = Kapas (Musa corniculata); V2 = Tanduk (Musa corniculata J.De Leureiro); V3 = Siam (Musa paradisiaca var. Moralis M.); V4 = Kepok (Musa paradisiaca var. Bluggoe); V5 = Raja Bulu (Musa sapientum var. Paradisiaca Baker), and each treatment was repeated 3 times. The result showed that the yield and moisture content of plantain flour from the five varieties ranges from 5.88% - 16.19% and 6.71% - 9.51% and kapok flour has significantly different in moisture content and yield compare with other varieties. The water absorption capacity ranges from 2.87-3.03 g/g, was not significantly different among the treatments. The oil absorption capacity ranges from 2.1...
Effect of maturation and pretreatment on the physicochemical properties of plantain flour
Natural Products: An Indian Journal, 2013
Plantain (Musa spp.) is an important dietary source of carbohydrate in the humid tropical zones ofAfrica,Asia and South.Although there are reports on the physical, chemical and microbiological properties of plantain flour, little or no information is available on the effects of maturity time and pretreatment on the physicochemical properties of the flours. Thus, to promote and enhance the use of plantain flour, it is necessary to determine the physicochemical properties of the flour. Green Horn cultivar of fresh plantains was harvested at different periods of maturity fromweek 9 to 13 at Federal University of TechnologyOwerri university farm. The different batches were washed, peeled and cut into slices of 1cm thickness. Each batch of the sliced plantain was blanched, treated with citric acid, sodium metabisulphite, and milled into flour. The untreated plantain flour sample was used as control. Results showed no significant differences in the oil absorption capacity gelling point an...
Effects of Drying Methods on the Nutritional Composition of Unripe Plantain Flour
Food processing is often thought to bring about changes in nutrients content, thus decreasing its patronage. To investigate this in a Nigerian staple, unripe plantain (Musa paradisiaca) flours were prepared following sun drying and oven drying methods. These were compared against fresh plantain for their nutritional composition. Unripe plantain was purchased from railway market, Makurdi metropolis, Benue State, Nigeria. Proximate composition, phytochemical screening, vitamin C content and inorganic minerals contents were determined following AOAC methods, colorimetric methods and titration methods respectively. The results showed that the unripe plantains pulp contained 59.77%, 1.42%, 1.51%, 1.40%, 7.65%, 28.23%, 40.22% and 38.80% of moisture, ash, fat/oils, crude fibre, crude protein, carbohydrates, dry matter and organic matter respectively. Calcium, sodium, potassium, iron, and nitrogen were determined to be 0.1534 ppm, 0.2613 ppm, 0.3034 ppm, 0.7808 ppm and 0.2240 ppm respectively. Saponin, tannins, and phenols were not detected in both the processed and fresh samples. Vit C was 5.00 mg/100g in the fresh sample, and 1.24 and 1.27 mg/100g in the oven dried and sun dried samples respectively. Both of the processing methods produced flour with similar nutritional composition. However, oven drying gave the lowest moisture content in the flour, suggesting a higher capacity to prevent microbial growth and decay in dried sample, hence prolonging storage life.
2019
Banana and plantain offer larger scope in the preparation of designer foods with enriched functional constituents. The study was targeted to investigate the functional and structural differences between different genome groups of banana and its influence on functional characteristics and chemical constituents. Green banana flour (GBF) was prepared from five varieties such as Grand Naine (AAA), Monthan (ABB), Saba (ABB), Nendran (AAB) and Popoulu (AAB). The flour of Monthan recorded higher swelling and water holding power at 70-90°C while Popoulu recorded higher solubility. Differential scanning calorimetry (DSC) showed an endothermic transition enthalpy over a range of 255.57 J/g for Grand Naine to 418.81 J/g for Monthan. Light transmittance was reduced in the flour of Monthan when it was stored at 4°C. Green banana flour contains OH, CH 2 groups, COO-stretch, and CO -H bends. X-ray crystallinity was found to be higher in the Grand Naine while Monthan exhibited C-pattern starch. Saba flour displayed a slower rate of in vitro starch digestibility than other flours. Higher phenolic content was observed in Nendran and Popoulu which was correlated with higher antioxidant properties. With its varying functional characteristics and nutritional composition, GBF could be used as a supplement in confectionary, bakery and fortified products such as baby food and healthy snacks.
2021
A study was carried out on effects of varieties and blanching temperatures on the functional and nutritional qualities of plantain flour. Seven (7) bunches of plantain labelled O35, O48.2, O61.6, O75, P35, P55 and P75 were collected within Minna metropolis. After washing, peeling, slicing, Blanching, Drying and Milling, for nutritional qualities, O75 has the highest moisture content of 16.3, followed by O35 that has 10.6 while P75 has the least of 3.1. For ash content O61.6 has the highest of 3.2, followed by O48.2 and O75 that has 2.0 and P55 has the least of 0.5. For crude fat O35 has the highest of 47.0 followed by O75 that has 37.5 while O61.6 and P75 has the least of 34.5. For crude protein, P55 has the highest of 10.68, followed by O48.2 and O75 with 8.58 respectively while P75 has the least of 5.08. For crude fibre O48.2 has the highest of 28.5, followed by O75 that has 14.5 while O61.6 has the least of 3.0. For carbohydrate, P75 has the highest of 48.32, followed by O61.6 th...