Effect of Different Processing Methods on Proximate, Functional and Pasting Properties of Plantain Flour
Keywords:
Plantain flour, blanching, fermentation, proximate, pasting, functional and sensory properties.Abstract
The effect of different processing methods on functional and physico-chemical properties of plantain flour was investigated. Flours were prepared from unripe matured plantain Musa spp. (Agbagba variety) which was subjected to different processing methods of blanching, natural fermentation, lacto- fermentation and raw unripe plantain which serves as the control. The natural and lacto-fermented plantain flakes was allowed to take place for 48 h while the blanched plantain flakes was blanched at 850C for 5min before they were oven dried 600C for72h and then milled into flour. The flours are examined for their proximate composition, functional properties, pasting characteristics and sensory evaluation of gruels made from each plantain flour sample. The sensory evaluation shows there is significant difference between the control and plantain flour samples in terms of colour and texture, the overall acceptability indicate the control is ranked the highest while the lacto-fermented flour gruels was ranked the least, this maybe due to the fact that lacto-fermented plantain flour is a new modification of plantain flour.The solubility of the flour samples ranged between 8.47-12.17%, least gelation 4.0-6.0%, water absorption capacity 146.67-180.00%, bulk density (loosed) 0.35-0.36g/ml, bulk density (packed) 0.56-0.59g/ml, titratable acidity 0.21-0.55 % and pH ranges between 7.05-7.28. Proximate analysis showed that the samples were low in moisture, crude fat, ash and crude fibre but high in carbohydrate and slightly high in protein. Blanching improves least gelation and bulk density which implies that the blanched plantain flour will be a good binder and more useful as a meat extender, natural fermentation also improves the breakdown viscosity at 37.00RVU and lower breakdown viscosity indicate paste stability of the starch gel during cooking, lacto-fermentation improves gelation and WAC but it has low effect on the setback during pasting analysis.
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