The Functional Properties of Plantain (Musa sp) Flour and Sensory Properties of Bread from Wheat – Plantain Flour as Influenced by Blanching Treatments

Authors

  • A. E. Uzoukwu Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • C. N. Ubbaonu Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • R. O. Enwereuzor Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • L. O. Akajiaku Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • M. C. Umelo Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • S. O. Okereke

Keywords:

blanching, flour, functional, plantain, sensory, wheat

Abstract

The effect of blanching treatments on the functional properties of plantain flour and sensory characteristics of bread made from wheat (80%) and plantain (20%) flour was investigated. The plantain flour was produced using different blanching treatments; blanching with ash infusion (A), blanching in hot water with peel (B), blanching in hot water without peel (C) and unblanched plantain  (D). The functional properties analysis revealed that the pH of all the samples were significantly (p<0.05) different; sample C had the highest (6.15) pH value while sample D had lowest (5.48). The emulsion capacity (EC) of sample D was highest (2.78) while sample A had the least EC (1.89) and they were significantly (p<0.05) different.  The oil absorption capacity (OAC) and water absorption capacity (WAC) ranged between (1.74 – 1.83) and (2.39 – 2.99) respectively. Samples B and C had the same OAC (1.47) and WAC (2.99). Sample C had the highest bulk density (BD) (0.81) while sample A had the least BD (0.72). The BD of all the samples were not significantly (p>0.05) different. The loaf characteristics result showed that sample C produced bread with highest loaf weight (180.18g), sample E with least loaf weight (93.53g). All the samples were significantly (p<0.05) different in loaf weight and loaf volume (250 - 420) cm3. The sensory evaluation result revealed that bread produced from sample C was rated highest (6.95) and moderately accepted by the panelists. This suggests that plantain /wheat bread could be an alternative to the the regular and whole wheat bread for consumers.

 

 

References

• Adebowale KO, Lawal OS (2003). Foaming, gelation and electrophoretic characteristics of macuna bean (Macuna pruriens) protein concentrate. Food Chem., 83: 237-246.

• Adebowale KO, Lawal OS (2004). Comparative study of the functional properties of Bambara groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformins) and mucuna bean (Mucuna pruriens) flours. Food Res. Int., 37(4): 355-365.

• Adeboyega, O. K. (2006). The proximate composition, the carbohydrate constituents and the amino acid make-up of green and ripe plantain. Africa Journal of Food, Agriculture, Nutrition and Development, 24.

• Adeyeye EI, Aye PA (2005). Chemical composition and the effect of salts on the food properties of wheat flour. Pak. J. Nut. 4: 187-196.

• Aremu MO, Olaofe O, Akintayo ET (2007).Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties. J. Food Technol., 5 (2): 109-115.

• A.O.A.C. (1984). Official methods of analysis of the Association of Official Analytical Chemists. 14th ed. Washington, D.C., U.S.A.

• Eltayeb A.R.S.M., Ali O.A., Abou-Arab A.A. and Abu-Salem F.M. (2011). Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean). Afr. J. Food Sci. Vol. 5(2), pp. 82 – 90.

• F.A.O. (1987). Roots, tubers, plantains and bananas in animal feeding (D. Machin and S. Nyvold, editors). Animal Production and Health paper No. 95.Rome. pp289.

• Graham, D.E. and Phillips, M.C. (1976). The conformation of proteins at the air-water interface and their role in stabilizing foam. In: “Foams,†(B.J. Akers ed). Academic press, London.

• Ihekoronye, A.I. and Ngoddy, P.O. (1985) Integrated Food Science and Technology for the Tropics, 1st ed. Macmillian Publishers Ltd. London, 182–184.

• Jitngarmkusol S, Hongsuwankul J, Tananuwong K (2008).Chemical composition, functional properties, and microstructure of defatted macademice flours. Food Chem., 110: 23-30.

• Marriott, J., Robinson, M. and Karikari, S.K. (1981). Starch and sugar transformations during ripening of plantains and bananas. J. Sci. Food Agric., 32, 1021-1026.

• Ogazi P.O. (1996). Plantain: production, processing and utilisation. Paman Associates Ltd., Imo State, Nigeria, pp. 305.

• Oluwatooyin, F. O., Tayo N. F., Ellina, K. and Eyal, S. (2003). Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white Sweet Potato Cultivars J. Agric. Food Chem., 51, 223-2236.

• Onwuka, G.I. (2005). Food Analysis and Instrumentation. Theory and Practice. Naphtali Prints, Lagos, Nigeria. pp 133–137.

• Oshadi AA, Ipinmoroti KO, Adeyeye EI (1997). Functional properties of some verities of African yam bean flour. Int. J. Food Sci., Nutri., 48: 243-250.

• Padilla FC, Alvarez MT, Alfaro MJ (1996). . Functional properties of barinas nut flour compared to those of soybean. Food Chem., 57: 191-196.

• Sikorski ZE (2002). Proteins. In Z. E. Sikorski (Ed.). Chemical and functional properties of food components Florida: CRC Press, Inc. pp. 133-178.

Downloads

Published

2015-02-15

Issue

Vol. 3 No. 1 (2015): February 2015

Section

Articles

License

  • Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
  • It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
  • The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
  • The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  • The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.

How to Cite

The Functional Properties of Plantain (Musa sp) Flour and Sensory Properties of Bread from Wheat – Plantain Flour as Influenced by Blanching Treatments. (2015). Asian Journal of Agriculture and Food Sciences, 3(1). https://ajouronline.com/index.php/AJAFS/article/view/2184

Similar Articles

1-10 of 61

You may also start an advanced similarity search for this article.