Unripe Plantain Flours

Olawuni, Ijeoma A.; Uruakpa, F.O.; Uzoma, Abimbola

doi:10.1016/b978-0-12-814625-5.00018-2

Cited by 10 publications

(12 citation statements)

References 48 publications

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“…quercifolia flour has an acidic character (pH 5.21 ±0.02). This corroborates reports by Olawuni et al (2018), who found values that might vary from 4.6 to 7.63 using green banana flour, depending on fruit ripening level. Additionally, both products derive from green fruits.…”

Section: Physicochemical Analysessupporting

confidence: 92%

“…The protein concentration found in V. quercifolia (Table 1) was higher than the one found by Olawuni et al (2018) in green banana flour (3 g/100 g), which also has functional properties, and both flours are sources of plant proteins. Since some population groups still have a diet with limited access to animal proteins due to scarcity, consumption of protein-rich plant sources, such as V. quercifolia flour, could help to prevent or treat depletions related to this nutrient.…”

Section: Chemical Compositionmentioning

confidence: 69%

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Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour

Silva

Rodrigues

Ethur

et al. 2022

Braz. J. Food Technol.

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Non-conventional food plants have a variety of bioactive compounds with nutritional value. Vasconcellea quercifolia A. St.-Hil., belonging to the Caricaceae family, is a dietary alternative with excellent nutritional composition. This study aimed at characterizing the nutritional composition of mountain papaya (V. quercifolia) green fruit flour, in order to incorporate it in a functional food. For that purpose, the flour was characterized regarding its macro and micronutrients, anti-nutritional factors, pH, water activity, and color. This flour showed contents of carbohydrate of 22.31%; protein of 9.65%; dietary fiber of 32.80%; lipids of 14.95%, 63.56% of which are unsaturated fatty acids, especially oleic acid; and ash of 9.10%, with higher concentrations for potassium, calcium and magnesium. Therefore, V. quercifolia flour had good nutritional characteristics and might be used as supplementary food.

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Section: Physicochemical Analysessupporting

confidence: 92%

Section: Chemical Compositionmentioning

confidence: 69%

Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour

Silva

Rodrigues

Ethur

et al. 2022

Braz. J. Food Technol.

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“…BF and UP flours displayed higher values of both peak temperature and enthalpy of gelatinisation, when compared to WH and RI flours. The high content of resistant starch in BF and UP flours has previously led to B‐type starch crystallisation which requires higher temperatures to melt since an ordered crystalline structure needs increased energy to be disrupted and to undergo gelatinisation (Bogracheva et al ., 2002; Olawuni et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

Kemski

Cottonaro

Vittadini

et al. 2022

Int J of Food Sci Tech

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Inclusion of breadfruit (BF) and unripe plantain (UP) in gluten‐free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten‐free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3‐10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten‐free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.

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“…Although demand in SSA has increased in recent years, plantain production is still seasonal, spanning from a period of plenty to short supplies [10]. Postharvest losses due to poor transportation and distribution facilities in the production areas, harvesting at maturity close to fruit ripening, and poor storage conditions have been reported as constraining factors in production and market chains [11,12]. In general, plantain at the ripe stage can be eaten fresh as an energy-rich food [13].…”

Section: Introductionmentioning

confidence: 99%

“…Flour obtained by the traditional method is light to dark brown due to enzymatic browning activity. Hence, some pretreatment methods have been proposed to lighten the color, such as blanching and/or soaking in sodium metabisulfite or organic acids [12,23]. Among the organic acids generally regarded as safe (GRAS), ascorbic acid, citric acid, and lactic acid have been chiefly applied [14,24].…”

Section: Introductionmentioning

confidence: 99%

How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

Udomkun

Masso

Swennen

et al. 2021

Foods

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The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.

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Unripe Plantain Flours

Cited by 10 publications

References 48 publications

Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour

Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour

Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

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