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

Abstract

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.

Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

“…After the boiling, each set of plantain was drained out of hot water and cooled for 10 min before the peels were removed (Ajiboye and Shodehinde, 2022). Production of plantain flour by drying Anajekwu et al (2020) described the processing steps for making plantain flour. Plantain fruits (unripe and ripe) were removed from bunches, washed, and peeled by hand before being sliced (2 mm thickness) with a stainless-steel kitchen slicer, blanched at 80°C for 5 min, and dried in a cabinet drier at 65°C for 48 h. The dried slices were milled, sieved, sealed, and stored in a low-density polyethylene bag for later use.…”

“…Plantains are staple food crops in the tropics especially in West and Central Africa (Adenitan et al, 2022). Nigeria produces over 2.11 million metric tons of plantain annually and consumed as a staple food (Anajekwu et al, 2020). Most plantain producers are small-scale farmers from developing countries who grow them mainly *Corresponding author.…”

Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

“…A light yellowish color is mainly associated with green banana polyphenolic, favonoid, lutein, α-carotene, and β-carotene compounds [37]. Te phenolic compounds in green bananas react with the oxygen and polyphenol oxidase enzyme, causing enzymatic browning reactions [38]. Similarly, Junqueira et al [39] described that the nonenzymatic or enzymatic browning reaction could occur after cells collapse during the drying.…”

Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars

“…Plantain (Musa parasidiaca) is a staple food consumed throughout the tropics aside from maize, rice, and wheat and is consumed as an essential food crop in West and Central Africa [1,2]. The world production of plantain is over 76 million metric tons, out of which over 12 million metric tons are harvested in Africa yearly.…”