Reminescences
https://doi.org/10.31895/hcptbn.13.1-2.2
Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour
Gbemisola Jamiu Fadimu
orcid.org/0000-0003-4736-5106
; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Lateef Oladimeji Sanni
; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Abdul Rasaq Adebowale
; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Sarafadeen Kareem
; Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria
Olajide Paul Sobukola
; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Olatundun Kajihausa
; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Abdulsam Saghir
; Department of Agricultural Extension and Rural Development, Federal University of Agriculture, Abeokuta, Nigeria
Bernard Siwoku
; CAVA II (Nigeria), Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Aminat Akinsanya
; CAVA II (Nigeria), Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Monilola Kudirat Adenekan
; Department of Food Technology, Moshood Abiola Polytechnic, Ojere, Abeokuta, Nigeria
Abstract
The demand for plantain flour has increased in recent years due to its health benefits and industrial applications and information on the effect of drying methods on the physicochemical and functional characteristics of plantain flour in literature is limited. This present study was conducted to determine the effect of drying methods on the chemical, colour, functional and pasting properties of plantain flour were investigated. The results revealed that drying methods significantly (p<0.05) affected all the parameters studied. The moisture content of the flours ranged between 8.18 – 11.50%, fibre 2.56 – 3.21%, ash 3.00 – 3.30% and carbohydrate 76.18 – 80.49%. The L* of the samples ranged between 95.90 – 96.98, while the peak viscosity ranged between 432.04 - 461.37 RVU, final viscosity 320.40 – 484.58 RVU and pasting temperature 81.25 – 83.20°C across the drying methods used. Bulk density values varied between 0.68 – 0.70g/ml, WAC between 115.5 – 149.8%, OAC between 110.55 – 115.55% and swelling power 31.85 – 3.54%. Determination of suitable drying method is necessary for production of good quality plantain flour and the result suggest that any drying method could be used to produce good quality plantain flour.
Keywords
Proximate; colour; pasting; functional properties; plantain flour; pretreatment
Hrčak ID:
205210
URI
Publication date:
5.9.2018.
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