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EFFECTS OF PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES AND CAROTENOID CONTENTS OF PLANTAIN FLOUR
Author(s) -
ADEGUNWA M.O.,
ALAMU E.O.,
FASANYA O.O.
Publication year - 2012
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00597.x
Subject(s) - ripeness , food science , proximate , chemistry , carotenoid , ripening , moisture , water content , dietary fiber , pulp (tooth) , amylose , starch , organic chemistry , medicine , geotechnical engineering , pathology , engineering
The effects of processing on the physicochemical properties as well as carotenoid contents of plantain flour were investigated. Unripe, semiripe and ripe plantain pulp were subjected to sun‐drying (50C, 72 h), boiled (100C, 15 min), roasted (120C, 10 min) and oven‐dried (60C, 20 min). The flour obtained was evaluated for their proximate composition, functional, pasting properties and sensory qualities. The result of proximate analysis showed that there were slight increase in moisture content, crude fiber, ash and fat content as ripening progressed. The result of proximate composition recorded a significant change ( P < 0.05). The moisture content of all the samples ranged from 4.88 to 10.78%. Amylose content ranged from 15.99 to 27.20%. The level of carotenoid ranged from 1.57 to 15.10 µg/g, with the highest value recorded for unripe boiled plantain flour. All the samples have good functional and pasting properties, which are also affected by the ripeness and processing methods. PRACTICAL APPLICATIONS The results of this study will provide nutritional data on palnatain flour and effects of different processing methods on the nutrient contents. The data on functional properties of the flour will help usage of the flour for baking.