Evaluation of Pasting Properties of Plantain, Cooking Banana, Selected Cereals and their Composites as Indicators for their Food Values (original) (raw)
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Agro Science Journal of …, 2008
The effect of processing on the proximate and mineral composition, as well as pasting properties of whole flour produced from a selection of new Musa hybrids generated by the International Institute of Tropical Agriculture (IITA) was investigated. Results show that blanching had significant effect (p<0.05) on the proximate composition, mineral contents and pasting properties of whole Musa flour. However, there was no significant treatment effect (p>0.05) on the moisture, potassium and zinc content of the flour. Some of the pasting properties of the flour, including peak viscosity, final viscosity, setback viscosity and pasting time were not significantly different (p>0.05) across various treatments used. This finding suggests that traditional method of peeling plantain and banana fingers without blanching could be more beneficial based on the nutrient profiles, time and resources required to accomplish the blanching process. Whole plantain and banana flour may constitute an important feeding stuff for livestock, which may eventually provide protein in human diet from consumption of meat and other products from livestock.
Asian Journal of Agriculture and Food Sciences, 2015
The effect of different processing methods on functional and physico-chemical properties of plantain flour was investigated. Flours were prepared from unripe matured plantain Musa spp . ( Agbagba variety) which was subjected to different processing methods of blanching, natural fermentation, lacto- fermentation and raw unripe plantain which serves as the control. The natural and lacto-fermented plantain flakes was allowed to take place for 48 h while the blanched plantain flakes was blanched at 85 0 C for 5min before they were oven dried 60 0 C for72h and then milled into flour. The flours are examined for their proximate composition, functional properties, pasting characteristics and sensory evaluation of gruels made from each plantain flour sample. The sensory evaluation shows there is significant difference between the control and plantain flour samples in terms of colour and texture, the overall acceptability indicate the control is ranked the highest while the lacto-fermented f...
FUOYE Journal of Engineering and Technology
The functionality of blended samples is likely to be affected by incorporating other flour into wheat flour for baked goods, meanwhile this has not been fully researched. Therefore, the purpose of this study was to ascertain the functional and pasting qualities. of flour from wheat, mushroom and unripe plantain so as to maximize its potentials in baking industry. Using response surface methodology (optimal mixture design), different formulations were created from wheat, mushroom, and unripe plantain flour mixes. The ranges of values for bulk density (BD), water absorption capacity (WAC), swelling capacity (SC), solubility index (SI), dispersibility and least gelation concentration of the blends were 0.74-0.80 g/cm3, 76.15-94.63%, 478.45-574.01%, 8.10-13.72%, 73.30-77.50% and 15.60-20.70%, respectively. The ranges of values for pasting properties: peak, trough, break-down, final-viscosity, setback, peak time and pasting temperature were 842-1727, 473-926, 368- 806, 1190-1875, 716 -98...
Current Journal of Applied Science and Technology
Aim: To evaluate the organoleptic, pH and pasting properties of unripe plantain (Musa paradisiaca), soybeans (Glycine max) and ginger (Zingerber officianale) as edible sources of food which can be processed into flour for several purposes. Methodology: The plant materials (unripe plantain, soybean and ginger) used in this study were processed separately into flours. The flours were then formulated into different proportions i.e. composite flour blends; A (100%), B(80:14:6)%, C(70:26:4)%, D (60:38:2)% and E(50:50)% and analyzed for pasting properties, pH and sensory properties using standard procedures for 12weeks. Data generated were subjected to one-way analysis of Variance (ANOVA) in randomized block to test significant variations (P<0.05) among mean values obtained. Results: The results showed that the peak viscosity of the blends which is the ability of starch to swell freely before their physical breakdown ranged from 651 RVU to 2766 RVU. The highest value (2766 RVU) was r...
Journal of Food Measurement and Characterization, 2020
The aim of this study was to investigate the possibility of using overripe banana and plantain mixed with maize to develop composite flours for making doughnuts. The fresh pulp of banana or plantain at maturity stage 7 (appearance of black spots on the surfaces of their peels) was substituted by maize flour at levels of 5, 10, 15, 20, 25, 30 and 35% for composite flours production. The sensory properties of flours were evaluated to prepare doughnuts. Banana or plantain fresh pulps compared with maize flour showed significant (p < 0.05) differences in the crude contents of ash (1.03 ± 0.21% to 5.07 ± 0.15%), fiber (0.75 ± 0.22% to 4.71 ± 1.53%), sugars (9.53 ± 0.31% to 77.92 ± 3.14%), starch (1.37 ± 0.11% to 85.64 ± 1.88%), proteins (2.71 ± 0.11% to 4.23 ± 0.25%) and fat (0.15 ± 0.10% to 1.15 ± 0.21%). Banana-maize mixtures at higher levels (25-35%) of maize flour incorporation produced flours with higher water (WAC) and oil (OAC) absorption capacities and a higher water solubility index (WSI). While plantain-maize mixtures were associated with flours of higher peak viscosity, final viscosity, setback and breakdown indexes during the heating time; meanwhile the pasting temperature was higher in bananamaize flours. It was observed that there was no significant difference (p > 0.05) in the overall acceptability (7.46 ± 1.26 to 8.14 ± 1.21) of banana and plantain doughnuts in 35% incorporation of maize. Furthermore, the results revealed that more than 33% of the panelist greatly like the doughnuts made from composite flours. Technically, organoleptically acceptable doughnuts were formulated from banana-maize and plantain-maize composite flours using 65:35 (w/w) ratio of banana:maize and plantain:maize mixtures.
Composite flour was prepared from wheat/plantain flours (0-40%) enriched with bambara groundnut protein concentrate (0-30%) and using 100% wheat flour as control. Functional and pasting properties of the composite flour were evaluated. The bulk density of the flour blends ranged from 0.34g/ml (100% wheat flour) to 0.47g/ml, (95% plantain flour and 5% protein concentrate) suggesting that plantain flour is heavier than other substituted samples. Oil and water absorption capacities showed that 95% plantain flour had the least values of 69.0% and 71.3%, respectively and increased significantly with increase in the levels of bambara groundnut protein concentrate. Foam capacity increased with increase in bambara groundnut protein concentrate added, however, foam unstability was significantly higher (65.1%) in sample with (95%) plantain flour and 5% bambara groundnut protein concentrate. Emulsion capacity increased significantly (P ≥ 0.05) from 32.4% to 64.1% and emulsion stability after 20h ranged from 26.8% to 48.7% showing a significant (P ≥ 0.05) increase with the increase in protein concentrate. Minimum nitrogen solubility of 40.0% and 40.4% were observed in flour blends with 100% wheat flour and 60% wheat flour, 25% plantain flour and 15% bambara groundnut protein concentrates, respectively while the maximum nitrogen solubility of 85% occurred in sample C at pH 12. A peak viscosity of 248.12 RVU which was significantly (P ≥ 0.05) different from other flour blends was observed in sample with 100% wheat flour (sample A) while the least peak viscosity of 219.63 RVU was recorded for sample with 40% wheat flour, 35% plantain flour and 25% protein concentrate (sample F). A hold period (Trough viscosity) ranged from 178.44 RVU (sample F) to 205.81 RUV (sample A), peak time of flour blends increased from 4.7min (Sample A) to 6.7min (sample F) which increased as the level of plantain flour and protein concentrate also increased. Pasting temperature also increased in similar pattern, ranging from 66.9 o C to 82.4 o C.
2017
The feasibility of producing quality biscuit from composite flour consisting of plantain flour, Bambara flour and wheat flour was investigated. The formulation was grouped into eight in ratio 70:30, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25, 70:0:30 for wheat-plantain-Bambara respectively and 100% wheat was used as control. The blends were analyzed for proximate compositions, water absorption capacity, bulk density, swelling capacity, and pasting properties. Functional properties of the flour blends revealed that the blend with highest inclusion of plantain (70% wheat + 30% plantain) had the highest values among the flour blends. Pasting properties showed that peak viscosity and final viscosity of the flour blends decreases with increase in level of Bambara flour incorporated to the blend. However, the pasting temperature of the composite flours were higher than that of the wheat flour. The proximate composition revealed that blend of 70%wheat; 0% plantain; 30% Bambara had the ...
Cogent Chemistry, 2017
Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain-tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain-tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25-32.75/100 g), crude fibre (3.50-6.13/100 g), bulk density (0.81-0.92 g/cm 3), swelling power (38.38-2.37/g), Mg (30.65-49.08 mg/100 g), P (3.65-120.65 mg/100 g), K (71.62-212.08 mg/100 g), Vitamin C (3.18-5.30 mg/100 g) and Vitamin A (1.71-51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain-tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the
Functional and Pasting Properties of Composite Flour from Wheat, Sweet Potato and Soybean
2021
This work was done to ascertain the functional and pasting properties of wheat-soy-sweet potato composite flour. Wheat flour, sweet potato flour and soybean flour blends were prepared in different proportions with completely randomized design resulting to 7 samples including control which is 100% wheat flour. Functional and pasting properties of the composite flours were determined and compared with wheat flour as control. The bulk densities of the flour blends ranged from 0.717 to 0.809 g/mL, there was a significant difference in the water absorption capacity of the flour blends. Oil absorption capacity (OAC) ranged between 0.623 to 0.759 mL/g, least gelation concentration (LGC) of the flour samples ranged from 2.000% to 12.000% while the swelling capacity of different flour blends at temperature 50 o C ranged from 1.32% to 2.006%. Peak viscosity, sample WSO (90% wheat flour: 10% soy bean flour: 0% sweet potato flour) had the highest peak viscosity of 273.075 RVU, sample WOS (90% wheat flour: 0% soy bean flour: 10% sweet potato flour) had the highest trough viscosity (245.915 RVU) while sample WSS (80% wheat flour: 10% soy bean flour: 10% sweet potato flour) had the highest breakdown viscosity value (94.245 RVU) compared to the control sample WOO which had 100% wheat flour. This investigation shows that set back value was highest for sample WSS (80% wheat flour +10% soy bean flour + 10 % sweet potato flour) at 220.325 RVU. Sample SSO (0% Wheat flour: 50% Soybean: 50% Sweet potato flour) had highest pasting temperature of 93.450 o C compared to control flour samples.