Evaluation of the Nutritional, Phytochemicals and Functional Properties of Flour Blends Produced from Unripe Plantain, Soybean and Ginger

Abstract

This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends. Laboratory analyses of functional properties, phytochemicals and chemical proximate were determined according to standard procedures. Data generated were subjected to analysis of variance. The results showed that there were significant differences (P<0.05) among the samples. Sample showed higher carbohydrate content (84.21%) while the other flour blends had lower values with sample B (75.15%), C (68.71%), D (60.57%) and E (57.40%) in decreasing order. The protein content observed in the samples were; sample E (23.91%), D (22.53%), C (15.54%), B (11.81%) and sample A was the least (5.25%). The mineral analysis showed that flour blends B, C, D and E had higher values for all minerals determined except for sodium. The results obtained for functional properties of flour blends from sample B to E were higher in foaming capacity, solubility, water absorption and oil absorption capacity. The highest alkaloid content (6.43%) was observed in blend A and was followed by B (6.23%), C (5.99%), D (5.75%), and E (4.84mg/kg) in that decreasing order. From all indications, it was evidence that these flour blends sample had higher nutritional value, functional properties and lower amount of phytochemicals to cause any deleterious effects.

Nutritional quality assessment of complementary food from plantain, velvet bean and crayfish

“…The low fat contents of the weaning food diet in the current study is advantageous as it will be less prone to oxidative deterioration which could result in rancidification and spoilage. Dietary fiber assists to fill the stomach for extended time, improves blood sugar and cholesterol levels and helps in ameliorating diseases including bowel cancer, diabetes and heart disease (Iwanegbe et al, 2019). The crude fibre content of the weaning food diet was observed to be 0.35%.…”

“…Ash is the inorganic residue after water and organic matter have been eliminated through burning food sample (Iwanegbe et al, 2019). The ash content of the weaning food diet was observed to be 2.10%.…”

Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends

“…Ginger powder (GP) was produced as described by Iwanegbe et al. (2019). Ginger rhizomes were washed, peeled, sliced into small pieces, oven‐dried at 40°C for 24 h, milled, sieved, and stored in a plastic container prior to use.…”

“…Matured green plantain fruits were washed, peeled, sliced into thickness of approximately 2 cm, soaked in 0.03% sodium metabisulfite for 20 min, oven-dried at 60 • C for 48 h, milled, sieved, and stored in a plastic container prior to use. Ginger powder (GP) was produced as described by Iwanegbe et al (2019). Ginger rhizomes were washed, peeled, sliced into small pieces, oven-dried at 40 • C for 24 h, milled, sieved, and stored in a plastic container prior to use.…”