Effects of packaging and ripeness on plantain flour characteristics during storage

Abstract

Plantain is an important food crop in tropical and subtropical regions worldwide. In sub-Saharan Africa, banana and plantain provide more than 25% of the energy needs of 70 million people (Daniells et al., 2011;FAOSTAT, 2019). Pulp from mature green plantain is rich in sugar (2%-31%), micronutrients, viz. potassium (440 mg/100 g), phosphorus (32 mg/100 g), and magnesium (32 mg/100 g), vitamin C (20 mg/100 g), and vitamin B (Kouadio, 2015;Robinson & Galan Sauco, 2010).In plantain production areas, plantain pulps are consumed between the green and the yellow stages of ripening, after being boiled, pounded, fried, or roasted. Plantain pulp is also processed into flour for bakery and pastry. Besides, semiripe or ripe plantain can be used in infant food formulations as well as food for invalids who may have challenges in digesting carbohydrates (Yomeni et al., 2004). Ripening in plantain occurs once the fruit matures. During ripening, chlorophyll is degraded by the chlorophyllase enzyme to a colorless product (Fatemeh et al., 2012). In addition, carbohydrates are converted into simple sugars through α-and β-amylases activity (Okezie et al., 2003).As such, semiripe or ripe plantain flour can be incorporated into food products requiring solubility, sweetness, and a small quantity of sugar.However, the ripening stages of fruits and vegetables are determinants in the technical aspects of their processing. For example,

Effect of packaging type on the quality of premix white bread based on modified rice flour

“…Flour storage is significantly influenced by the storage conditions and packaging types as well as by spoilage pathogens such as bacteria and mold [4]. The packaging can be controlled by the increase in water content, activity of microorganisms, enzymes, water and temperature [5]. The types of packaging commonly used for instant flour products are high-density polyethylene (HDPE), polypropylene (PP) and aluminum foil, as they have relatively lower permeability than other packaging materials [6].…”