Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

Abstract

Starches from mature, unripe fruit pulp of plantain cultivars (Musa supp., AAB group) representing the wide variability in Africa, tetraploid and diploid plantain hybrids and starchy cooking bananas (Musa spp., ABB group) were isolated and characterised. In general, studies revealed very compact irregularly shaped and sized granules, with low amylose content (9.11–17.16%), highly resistant to bacterial α‐amylase attack; Brabender amylograms showed very restricted swelling type patterns with great stability and negligible retrogradation. Results indicate that differences in physico‐chemical properties exist amongst the three Musa fruit group starches. Plantains represent a chemical/molecular homogeneous group, but heterogeneous for granule structure. Ploidy level affected hybrid properties. ABB cooking bananas starches exhibited highly pronounced restricted swelling and high gelatinisation and pasting temperatures, indicating a more ordered, very strongly bonded granule structure; chemical and physical properties varied considerably within the ABB genotype.

Isolation and Physicochemical Characterization of Starches Isolated From Plantain (Musa Paradisiaca) and Cooking Banana (Musa Sapientum)

“…The isolated starches had higher protein and low fat compared to what was reported for banana by Bello‐Pérez et al. (2000b) and for plantain by Rasper (1969) and Eggleston et al. (1992).…”

“…(2009); (Mexico). In Nigeria, the authors are aware of only one study (Eggleston et al. 1992) conducted on the functional and physicochemical properties of plantain and cooking banana (fougomou) starches, though there have been studies on the chemical composition of banana and plantain.…”

Comparative characterization of some functional properties of flours of new plantain hybrids with the Orishele variety (Musa spp.) as control

“…That implies good gel stability. This result confirms those of Eggleston et al (1992) that indicated a great stability and a negligible retrogradation on several plantain (Musa spp., AAB group) starches. The gel instability Index of hybrids CRBP 14, CRBP 36 and FHIA 21 (-0.94; -0.82 and -0.…”

Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties

“…These pores appeared to be irregular closed spheroids in shape and the cell wall thickness was about 2 μm (Figure 7B). The isolated starch appeared to have a smooth surface and was mostly irregular ellipsoid in shape and flaky in nature (Figure 8A and 8B) similar to that of the mango ginger ( Curcuma amada ) and banana starches (Eggleston and others 1992; Policegoudra and Aradhya 2008). It is interesting to note that this flaky starch can pack well during the development of compacted products because of the structural similarity.…”