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Effect of ripening on some physicochemical properties of cooking banana ( Musa ABB Cardaba) pulp and flour
Author(s) -
AyoOmogie Helen N.,
Adeyemi Isaac A.,
Otunola Ezekiel T.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02432.x
Subject(s) - ripening , food science , pulp (tooth) , chemistry , tannin , raw material , organic chemistry , medicine , pathology
Summary Cardaba banana ( Musa ABB) pulp and flours were evaluated for changes in some physicochemical properties during ripening. Compositional changes in the pulp showed that ripening significantly ( P < 0.05) increased the crude protein (2.48–9.88%), fat (1.33–4.67%), crude fibre (0.80–0.93%), ash (1.66–2.32%) and Vitamin C (12.60–24.28%), while carbohydrate and tannin reduced. Mineral composition varied, following this trend: K > Mg > P > Na > Zn. pH and ‘whiteness’ reduced, while yield, softness index and pulp/peel ratio increased significantly ( P < 0.05). Pasting and functional properties of the flours were lowered, however, ripening enhanced better pasting properties. Flours from stages 1–7 could be used as binders, emulsifiers and thickeners, while flours from stages 5–7 may be useful as aerating agents and in preparation of baby formulas and flours from stages 1–2 may be used in bakery products. This investigation proposes the utilisation of the Cardaba banana flour as an industrial raw material and a good substitute to potato, corn or tapioca starches.