Effect of Drying Methods on the Chemical, Pasting and Functional Properties of Unripe Plantain (Musa paradisiaca) Flour

Arinola, S. O.; Ogunbusola, Eunice Moriyike; Adebayo, SA

doi:10.9734/bjast/2016/22936

Cited by 20 publications

(29 citation statements)

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“…Swelling capacity (SC) was significantly (p ≤ 0.05) difference from 0.51% (SDN) to 10.59% (CDT). This was also observed by Arinola et al (2016). Swelling index of FDI (469 ml/g) and SDN (460 ml/g) were not significantly different (p >0.05).…”

Section: Functional Properties Of Banana Flour Subjected To the Diffesupporting

confidence: 67%

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Falodun

Ayo-Omogie

Awolu

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba banana flour were evaluated. The drying methods significantly (p ≤0.05) affected the chemical, functional, pasting and antioxidant properties of the Cardaba banana flour. Freeze dried (FD) flour sample had highest (6.69%) protein value, while sun dried (SD) flour sample had the lowest (6.13%). The crude fat of FD sample (2.38%) was not significantly different (p >0.05) from cabinet dried (CD) flour (2.38%) sample. However, sun dried sample crude fibre content was the highest (0.84%). In addition, drying methods significantly (p ≤0.05) affected the pasting characteristics of Cardaba banana flours. Results of functional properties showed that the drying methods had no effect on the least gelation properties of the flour. The resistant and total starch was highest in CD, and least in SD. Freeze drying produced flour high in indigestible carbohydrate compared to the other methods. Cardaba banana flour samples from all the drying methods showed substantive total phenolic, flavonoid, ABTS and DPPH contents. The drying methods employed significantly (p ≤0.05) affected the functional, chemical, pasting and antioxidants properties of Cardaba banana flours. However, the study indicated that freeze drying and cabinet drying produce flours with better properties.

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Section: Functional Properties Of Banana Flour Subjected To the Diffesupporting

confidence: 67%

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Falodun

Ayo-Omogie

Awolu

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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“…Peak time connotes ease of cooking. Peak time of breadfruit flour (100BF) was higher than 6.07 minutes reported for plantain flour (Arinola et. al., 2016).…”

Section: Pasting Propertiesmentioning

confidence: 68%

Physicochemical Properties of Breadfruit-Bambara Groundnut Flour Blends and Sensory Acceptability of Their Dumpling Dough

2020

FSQM

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This study explored the possibility of producing flours from underutilized crops (breadfruit and bambara groundnut) that could replace relatively expensive tuber and cereal flours usually used to prepare dumpling dough, a favourite food item in Sub-sahara Africa. Flours were produced from breadfruit and bambara groundnut, the flours were mixed in the following proportion, 100%:0%; 90%:10%; 80%:20%; 70%:30% and 60%:40% respectively to produce five breadfruit-bambara groundnut flour blends. Functional and pasting properties of the flour blends were evaluated using standard methods. Each of the flour blends was made into dumpling dough and the sensory evaluation of the dough was carried out. Commercial whole wheat flour was used as control. The functional properties of the flour blends were: swelling power 5.1-6.2, water absorption capacity 5.2-6.4 ml/g, oil absorption capacity 1.2-2.6 ml/g, least gelation concentration 10.0-14.0%, dispersibility 57.0-69.0%, wetability 56.0-66.0 seconds, packed bulk density 0.55-0.66 g/ml and loose bulk density 0.32-0.34 g/ml. Pasting properties of the flour blends were significantly different; peak viscosity, hot paste viscosity, final viscosity and setback viscosity were in the range 468.

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“…Abiodun et al [33], reported that ash content of pounded yam flour from Dioscorea alata was approximately 1.9%. According to Arinola et al [13] and Ajibola and Olapade [34], ash content of unripe plantain flour and cassava flour subjected to different drying methods range between 3.11-3.91% and 0.99-1.39%, respectively. In a related study, Emurotu et al [22] reported that ash content of cassava flour samples range between 1.03-1.64%.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…In order to drastically reduce post harvest losses, increase product shelf life and meet high demand of these staples which have high moisture content, they are usually processed into edible flour [8,9,10]. Processing methods and varieties of cassava, plantain and yam could influence proximate composition of flour derived from these crops [11,12,13]. In recent times, patronage of edible flours in Nigerian markets is on the increase [14].…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition, Minerals and Heavy Metals Content of Cassava, Plantain and Yam Flour Sold in Some Markets in Port Harcourt, Nigeria

Maduka

Elenwo

Odu

2019

AFSJ

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The quality of retailed samples of cassava, yam and plantain flour produced in private homes without adequate monitoring is a concern to consumers. Consequently, this study was aimed at determining proximate composition, minerals and heavy metals content of fifteen (15) packaged and 15 exposed samples of flours obtained from three (3) supermarkets and 3 open markets in Port Harcourt, respectively using standard methods. Control samples were prepared in the laboratory. This study was carried out between April - August, 2017. Results obtained showed significant differences (p=.05) between each of the flours. Protein content of exposed cassava flour (2.3%) was higher than other cassava flour samples. Meanwhile, that of yam flour (3.22%) used as control was the highest among all flours. Crude fibre content of the cassava flour (3.12 - 5.46%) was higher than that of other flour samples. Ash content of the flour samples were lower than that of plantain flour (2.7 - 7.07%). Both moisture content of plantain flour used as control (13.22%) and exposed plantain flour (10.3%) were higher than that of other flour samples. Potassium, sodium, iron and calcium content of the packaged flour samples were higher than their respective control and exposed samples with few exceptions. Interestingly, heavy metals content of all samples were below Codex Alimentarius Commission permissible limits of 1.5, 1.0 and 1.0 mg/Kg for Pb, Cd and As, respectively. Therefore, flour fortification to improve their nutritional qualities as well as retailing only sealed flour samples could increase consumers’ confidence.

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Effect of Drying Methods on the Chemical, Pasting and Functional Properties of Unripe Plantain (Musa paradisiaca) Flour

Cited by 20 publications

References 0 publications

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Physicochemical Properties of Breadfruit-Bambara Groundnut Flour Blends and Sensory Acceptability of Their Dumpling Dough

Proximate Composition, Minerals and Heavy Metals Content of Cassava, Plantain and Yam Flour Sold in Some Markets in Port Harcourt, Nigeria

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