Effect of blanching and ripening on functional properties of plantain ( Musa aab ) flour
- Published: September 1999
- Volume 54 , pages 261–269, ( 1999 )
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- Tayo N. Fagbemi 1
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Flours were prepared from raw and blanched samples of and ripe mature plantain Musa aab and examined for theirproximate composition, physical characteristics and functionalproperties. The plantain flours contained 3.5 g crude protein,2.5–3.5 g crude fat, 5.7–7.1 g moisture, 1.33–2.0 g crudefiber, 1.66–2.0 g ash, and 82.25–86.07 g carbohydrate per 100 gsample. The flours had bulk densities between 0.42–0.72 g/ml,emulsion capacities of 4.7–14.7%, water absorption capacitiesof 250–338%, oil absorption capacities of 214–371%,foaming capacities of 1.90–5.79%, least gelation concentrationsof 6–8%, and viscosities of 23.7–46.7 CP at 2% slurry concentration. Foaming capacity increased with increasing flourconcentration. Blanching considerably reduced the emulsion capacity and viscosity, while bulk density, water and oilabsorption capacities were increased by blanching. Ripening wasfound to have a negative effect on all the functional propertiesexamined except the bulk density, and gelation property. Unripe plantain could be used as an emulsifier and thickener in a foodsystem.
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Fagbemi, T.N. Effect of blanching and ripening on functional properties of plantain ( Musa aab ) flour. Plant Foods Hum Nutr 54 , 261–269 (1999). https://doi.org/10.1023/A:1008153404357
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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...
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density, and gelation property. Unripe plantain could be used as an emulsifier and thickener in a food system. Key words: Blanching, Flours, Functional properties, Plantain, Ripening Introduction Plantains (Musa aab) are an important and cheap source of carbohydrate in the tropics [1]. Nigeria produces about 2.4 million metric tons annually [2].
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The estimated average annual income of the respondents is 138,461.54; hence, proves that plantain value addition is a viable enterprise in Enugu State. Table 2 revealed that the mean of the 9 items ranged from 3.55 to 3.69 which were greater than the cutoff point. 2.50 of a 4-point rating scale.
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