Four dehydration methods were employed to produce and, then, characterize and compare flours elaborated from commercial unripe plantain (Musa paradisiaca L s...

Production and characterization of unripe plantain (musa paradisiaca l.) Flours.

Effects of maturity and drying method on physical, physico-chemical and reconstitution properties of plantain flour were investigated. Colour (L*a*b*) parameters of dried flours were measured, and the delta chroma (ΔC) and colour difference (ΔE) were calculated. Particle size, physico-chemical (pasting) using Rapid Visco-Analyser and reconstitution properties of dried plantain flour were determined. Colour parameters of foam-mat [L* (57.56-66.33), a* (5.29-6.77), b* (11.82-13.33)], sun [L * (60.18-67.45), a* (5.43- 5.88), b* (13.19-13.25)] and oven [L* (58.78-66.44), a* (6.08-6.33), b* (11.96-12.78)] dried flours were significantly different (P < 0.05). Generally, more than 40% of the flours were retained by the 710 μm sieve. Generally, peak (-2.08-166.00), breakdown (1.25-29.42), final (-1.00-298.67) and setback (1.50-156.92) viscosities varied with drying method and maturity. Peak time and pasting temperature varied from 5.20-6.87 s and 92.30-94.55 °C, respectively. pH (4.26-4.97), titratable acidity (0.10-0.50% citric acid), soluble solids (3.25-30.76), moisture (8.77-65.99%) and dry matter (34.01-91.23%) contents were significantly (P < 0.05) affected by maturity and drying method.

Effects of maturity and drying method on the physico‐chemical and reconstitution properties of plantain flour

https://tspace.library.utoronto.ca/bitstream/1807/39825/1/nf07027.pdf

Nutritional and anti-nutritional composition of flour made from plantain and banana hybrid pulp and peel mixture

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   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.

Effect of ripening on some physicochemical properties of cooking banana (Musa ABB Cardaba) pulp and flour

Introduction. A study was carried out to investigate the proximate and mineral com- position of plantain and banana fruits of new hybrids selected in Nigeria, compared with those of a local cultivar, Agbagba. Our aim was to assess their nutritional value and to enhance the adoption and utilization potential of these new selected hybrids. Materials and methods. Five new Musa hybrids developed at the IITA, Nigeria, were investigated. Proximate values of fat, carbohydrate and protein of the samples were determined and the energy content of each sample was calcula- ted. Fruit mineral analysis was performed for each cultivar studied. The data were statistically ana- lyzed. Results and discussion. All the new hybrids were higher than the local cultivar Agbagba in protein and crude fiber content. Conversely, Agbagba fruit had the highest level of carbohydrate. A significant difference was observed between the PITA 14 hybrid and the rest of the cultivars in total energy and fat content. Both the BITA 3 and PITA 26 hybrids contained the highest levels of ash. The PITA 17 hybrid contained the highest moisture. The PITA 14 and PITA 24 hybrids were diffe- rent from all other cultivars in phosphorus and copper contents. The calcium concentration in the PITA 14 and PITA 17 hybrids differed regarding the rest of the cultivars assessed. Also, the levels of potassium and manganese found in all the hybrids were different from those obtained in Agbagba, while the latter differed from all the hybrids in magnesium and sodium levels. Conclusion. The new Musa hybrids assessed are superior to the Agbagba plantain in nutritional value, which could enhance the adoption and utilization potential of these new hybrids by the local population.

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Nutritional composition of five new Nigerian Musa hybrid cultivars: implications for adoption in human nutrition

Post harvest evaluation is an important criterion in the screening of plantain and banana hybrids. Processing is a means of adding value to fruits, while extending shelf life and facilitating transportation. This study aimed at determining genetic differences among plantain and banana hybrids for flour yield to facilitate adoption and industrialisation. Eleven Musa hybrids, with resistance to black Sigatoka disease were used in this study. Flour was obtained by milling dried pulps, and flour yield was expressed as percentage of the bunch weight. Significant differences in flour yield were observed across the genotypes. Among the hybrids, highest flour yield (16.5%) was obtained in 548-9, while 25273-1 had the lowest (10.3%). Flour yield did not differ significantly (p>0.05) between Obono l'Ewai (18.5%) and two of the hybrids, 548-9 (16.5%) and 25502-S4 (16.4%). However, there was a significant difference (p Musa hybrids based on high yield at harvest and flour yield potential. Plantain and banana hybrids may therefore constitute important source of flour for baking industry. Keywords : hybrids, black Sigatoka resistant, adoption, flour yield, utilisation Global Journal of Pure and Applied Sciences Vol. 12(1) 2006: 41-43

https://www.ajol.info/index.php/gjpas/article/download/16551/3484

Evaluation of bunch characteristics and flour yield potential in black Sigatoka resistant plantain and banana hybrids

Post harvest characteristics are important selection criteria in the genetic improvement of starchy staple food crops. This study aimed at determining the proximate chemical constituents of thirteen clones of new plantain and banana hybrids at harvest. Flour was produced and analysed for starch and sugar contents. The pulp dry matter content and texture were determined using pulp from unripe fruit. Results show that a triploid plantain, 23688-2 had the highest (38.7%) pulp dry matter content amongst the hybrids. The dry matter content of Agbagba and Obino l'Ewai were 38.8% and 37.8%, respectively. Starch content was highest (81.7%) in 25273-1 and lowest (71.0%) in 25502-S4. The highest total sugars (2.6%) was found in 1658-4, while 25729-5 had the lowest (0.4%). Pulp resistance was highest (33.7 N) in 15108-6 and lowest (16.0 N) in 25333-S90. Agbagba had a pulp resistance of 34.3 N, which was higher than that of Obino l'Ewai with 29.9 N. These observations suggest that there is potential for good cooking and sensory qualities in Musa hybrids. Keywords : genetic improvement, dry matter content, pulp resistance, cooking and sensory qualities, shelf life Global Journal of Pure and Applied Sciences Vol. 12(1) 2006: 51-53

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Tajudeen A Adeniji

Papers

Evaluation of bunch characteristics and flour yield potential in black Sigatoka resistant plantain and banana hybrids

Physico-chemical composition of unripe (green) plantain and banana hybrid fruits