Effects of Processing on the Physicochemical Properties and Carotenoid Contents of Plantain Flour

Unripe plantain has been considered as having commercial potential or used as an ingredient for other foods. Information on the physicochemical and carotenoid properties of flours from hybrid plantain cultivars in the literature is limited. This study was conducted to determine the physicochemical properties and carotenoid contents of unripe plantain flour from selected hybrid plantain cultivars using standard laboratory methods. The unripe plantain pulps of four varieties (PITA 26, PITA 27, Mbi Egome and Agbagba (control)) used in this study were cabinet dried at 65°C for 48 h and milled into flour. The result showed that moisture content ranged from 6.15 to 7.27%, Ash (2.01–3.69%), Fat (0.49–1.20%), Protein (2.47–2.99%), Fibre (0.73–0.97%), Sugar (6.29–9.33%), starch (84.34–104.96%), total carotenoid content (2.96–24.19 µg/g). Potassium ranged from 328.30–528.50 mg/kg, Calcium (9.46–11.98 mg/kg), Magnesium (24.73–29.11 mg/kg), Sodium (6.30–7.24 mg/kg), Zinc (0.12–0.29 mg/kg), and manganese (0.03–0.15 mg/kg). The L∗ (Lightness) ranged from 62.88 to 67.00. Bulk density ranged from 0.72 to 0.77 g/ml, WAC (143.59–174.08), OAC (98.07–100.66%), swelling power capacity (10.63 to 11.82%), solubility (5.58–6.71%), and dispersibility (86.50–88.00%). Peak viscosity ranged from 568.17 to 761.64 RVU, final viscosity (378.53–496.58 RVU), and peak temperature (81.62–83.23°C). The results suggest that the hybrid plantain cultivars could be used to produce good quality plantain flours with improved physicochemical and pasting properties.

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“…Total carotenoid was determined by the method described by Adegunwa et al [21]. 2 ml of distilled water was added to 5 g of plantain flour.…”

Section: Total Carotenoid Composition Of Plantain Floursmentioning

confidence: 99%

Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Anajekwu

Maziya‐Dixon

Akinoso

et al. 2020

Journal of Chemistry

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“…Carbohydrate has also been linked to influence water absorption capacity of foods [34]. This view was also supported by Adegunwa et al [30] who reported that observed differences in water absorption capacity of the carbohydrate based flours may be due to factors like their amylose/amylopectin ratio as well as their molecular structure.…”

Section: Functional Properties Of Flour Samplesmentioning

confidence: 66%

“…The water absorption capacity values of HQCF, DWSF, WREF and IPYF differs significantly (p<0.05) with values ranging from 120.79% to 229.41%. These variations in water absorption capacity values of the samples is an indication of the differences in the degree of engagement to form hydrogen and covalent bonds between starch chains as well as the degree of availability of water binding sites among the starches [29]; which might be due to various factors such as particle size, amylose/amylopectin ratio and molecular structure [30].…”

Section: Functional Properties Of Flour Samplesmentioning

confidence: 99%

Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis

Kosoko,

Orunaboka,

Aina

2023

AFSJ

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The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessment of the products. Aims: This study examined the functional and pasting characteristics of composite Instant Pounded Yam Flour (IPYF) made from varying substitution levels (15%, 30% and 45%) of Dehulled White Sorghum Flour (DWSF), White Rice Flour (WREF) and High Quality Cassava Flour (HQCF). Study Design: The study was a factorial design. Place and Duration of Study: The study was carried out at Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos State and Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing and analysis of raw materials) between September, 2022 and May, 2023. Methodology: Raw materials were processed into flours and combined with at varying levels. The functional and pasting properties of the flours (individual and composite samples) were subsequently determined and then subjected to Principal Component Analysis. Results: Significant differences (P≤0.05) were found between the functional and pasting characteristics of the various flour samples, with IPYF having the highest mean value of 0.85 ± 0.02, 243.00 ± 3.00, 79.50 ± 1.00, 7.00 ± 0.56 and 83.10 ± 0.75 for pack bulk density, water absorption capacity, water binding capacity, peak time and pasting temperature respectively among others while HQCF has the highest mean value for oil absorption capacity (104.95 ± 2.77) and peak viscosity (350.75 ± 1.04), DWSF has the highest mean value setback viscosity (140.33 ± 0.92) and white rice flour has the highest mean value for trough viscosity (227.75 ± 1.84) and final viscosity (334.67 ± 1.62). Significant variations (P≤0.05) were also seen across the composite flours, with the peak viscosity of the HQCF-IPYF increasing with the level of replacement. Conclusion: HQCF substitution level of 15% would be recommended for the production of composite IPYF that has the nearly similar and pasting characteristics of 100% Instant Pounded Yam Flour.

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“…The tannin was determined using the method of Adegunwa et al (26). About 0.5g of each sample was weighed and transferred into 50 ml distilled water and adequately mixed; the solution was left to stay at a temperature of 28°C for 30 minutes and filtered through No.…”

Section: Tannin Content Determinationmentioning

confidence: 99%

Nutritional properties of underutilized legumes and intercropped maize

et al. 2023

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Over the years, intercropping which is majorly carried out on legumes and cereal has been practiced to maximize the utilization of land resources and increase the productivity over a piece of land. Most studies on intercropping focus on the yield and yield parameters, leaving out other important aspects such as the nutritional value of the harvested crops. Underutilized legumes are crops which have very scanty information available on them which reduces their general acceptability and utilization. The effects of intercropping on the nutrient status of underutilized legumes and maize in an intercropping system are not well understood. Therefore, the objective of the research was to assess the effect of intercropping on the nutrient and antinutrient parameters of African Yam Bean (AYB), and Winged bean (WB) when monocropped and when intercropped with maize. Hence, this research sought to answer the following questions: (i) does intercropping with maize affect the nutrient and anti-nutrient properties of AYB and WB (ii) does intercropping with AYB and WB and the application of urea fertilizer affect the nutrient and anti-nutrient properties of maize. Five accessions each of AYB and WB were separately intercropped with two accessions of maize. The research was carried out on the research field of the International Institute of Tropical Agriculture, Ibadan, Nigeria. The field was laid out in a Randomized Complete Block Design in triplicates. The treatment consisted of sole and intercropped legumes and maize as well as maize planted with urea fertilizer. The result from the research revealed that intercropping had effects on the nutrient and anti-nutrient properties of AYB, WB and maize, even though each accession responded differently to the intercropping. For instance, in the legumes, intercropping with M2 led to a reduction in the moisture content of AYB accessions TSs4, TSs30, and TSs77, and an increase in the moisture content in winged bean accession Tpt51. Equally, a reduction in the protein content of African yam bean accessions TSs4 and 101 when intercropped with both maize accessions was observed (P ≤ 0.05). On the other hand, an increase was observed in the protein content of AYB accession TSs30 (intercropped with M2), as well as WB accession 15-4 (intercropped with M2) and Tpt51 (intercropped with M1). A reduced tannin content was observed in WB accession Tpt12 intercropped with both maize accessions, while an increased the tannin content was observed in AYB accessions TSs4, TSs101, and WB accessions 15-4, and Tpt32 when intercropped with both maize accessions (P ≤ 0.05). Finally, intercropping increased the fat content in both maize accessions, increased the tryptophan content of M1 when intercropped with Tpt32, and increased the carbohydrate content in M1 intercropped with Tpt51. In conclusion, the results from this experiment revealed that intercropping affected the nutritional and antinutritional properties of the maize and legumes. Of all the Accessions of the underutilized legumes used, AYB accession TSs30 responded better to intercropping by having a better nutritional value (an increased ash, protein, fat and carbohydrate contents as well as a reduced moisture content); it is therefore necessary to further explore this accession to ensure that the potentials embedded in itis maximally tapped into to enhance food security.

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Effects of Processing on the Physicochemical Properties and Carotenoid Contents of Plantain Flour

Cited by 5 publications

References 24 publications

Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis

Nutritional properties of underutilized legumes and intercropped maize

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