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

Adeniji, T.A; Barimalaa, I.S.; Achinewhu, S. C.

doi:10.4314/gjpas.v12i1.16551

Cited by 14 publications

(23 citation statements)

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“…The moisture content of extruded plantain snacks (5.1-5.9%) reported by Chukwu et al (1998) and 8% (Adeniji et al, 2006) obtained in plantain and banana hybrids is higher than the present values. The lower the moisture contents in a product the longer the potential storage life.…”

Section: Resultscontrasting

confidence: 66%

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

Adeniji¹,

Sanni²,

Barimalaa³

et al. 2010

Nig. Fd. J.

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Section: Resultscontrasting

confidence: 66%

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

Adeniji¹,

Sanni²,

Barimalaa³

et al. 2010

Nig. Fd. J.

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“…(2006) to be 4.795 µg/g, using hybrid plantains. The result of this study can now be examine and compare with the result that was reported by Adeniji et al . (2006), where five leading cultivars of plantain hybrids in Nigeria, including the common “Agbagba” that was used in this study, was investigated for their carotenoid content without using any cooking processing on them.…”

Section: Resultssupporting

confidence: 82%

“…However, the total carotenoid content for fresh plantain of unripe, semiripe and ripe was recorded to be 4.29, 4.19 and 4.46 µg/g, respectively. This can be compared with the highest content of total carotenoid reported by Adeniji et al . (2006) to be 4.795 µg/g, using hybrid plantains.…”

Section: Resultssupporting

confidence: 57%

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

Adegunwa

Alamu

Fasanya

2011

Journal of Food Processing and Preservation

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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.

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“…, 2006). Ripe banana powder is used in bakery and confectionery industries, in infant diets and the treatment of intestinal disorders (Adeniji et al. , 2006).…”

Section: Introductionmentioning

confidence: 99%

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

Falade¹,

Olugbuyi

2009

Int J of Food Sci Tech

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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 (DC) and colour difference (DE) 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 lm 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.

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

Cited by 14 publications

References 0 publications

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

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

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

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

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