Anajekwu ekpereka project

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Chemical, Functional and Pasting
Properties of Flours produced from
different varieties of Unripe Plantain
By
Anajekwu, Ekpereka O. 1,2, Awoyale, Wasiu1, 3,
Akinoso, Rahman. 2, & Busie Maziya-Dixon1

2. IITA is a member of the CGIAR System Organization.
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INTRODUCTION
• Plantain (Musa paradisiaca)
• Nutritional contents of plantain
• Plantain flour
• End users of Plantain

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OBJECTIVES
The objectives of the study are to:
• Determine the chemical composition of the different
plantain flours
• Determine the Functional properties of the different
plantain flours
• Determine the Pasting properties of the different
plantain flours
• Determine the colour parameters of the different
plantain flours

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MATERIALS AND METHODS
Materials
Four varieties of plantain were obtained from IITA
research farm which includes:
• PITA 26
• PITA 27
• MBI EGOME
• AGBAGBA (control)

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PITA 26 PITA 27 MBI EGOME AGBAGBA
Plate 1: four varieties of unripe plantain used for the study

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Methods
Matured Unripe Plantain
Washing
Peeling
Slicing
Blanching (80oC for 5min)
Drying (Cabinet at 65oC for 48h)
Milling
Plantain flour
Packaging
Figure 1: Flow chart for the production of plantain flour

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Plate 2: Dried plantain chips

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Methods Contd
Chemical composition
• Moisture AOAC (2005).
• Ash AOAC (2006).
• Protein AACC (2005).
• Fat AACC (2005).
• Fibre AOAC (1990).
• Starch and sugar AOAC (2005).
• Minerals AOAC (2005).

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Methods contd
Functional Properties
• Bulk Density Narayana and Narasinga Rao (1984)
• Water Absorption Capacity Solsulski (1962).
• Oil Absorption Capacity Solsulski et al. (1976).
• Swelling Power and Solubility Riley et al. (2006).
• Dispersibility Kulkarni et al.(1991).
Pasting Properties Rapid Visco Analyzer (RVA)
Colour Parameters Colorimeter (Color-Tec-PCM TM)
Statistical analysis SPSS-Version21

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SOXTEC FIBRETEC RAPID VISCO ANALYZER KJELDTEC
Plate 3: Some of the equipments used for analysis

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Mean values in the same column with different superscripts are significantly different at (p < 0.05).
RESULTS AND DISCUSSIONS
Table 1: Chemical composition of the different plantain flours
Sample MC
%
Ash
%
Fat
%
Protein
%
Fibre
%
Sugar
%
Starch
%
TC
µg/g
Pita 26 6.15±0.05a 3.33±0.01b 1.20±0.01d 2.93±0.01b 0.73±0.00a 6.29±0.05a 89.37±0.31 2.92±0.01a
Pita 27 6.47±0.06b 3.69±0.05c 0.78±0.01b 2.99±0.06b 0.81±0.00b 8.59±0.03c 81.22±0.20 5.89±0.04c
Mbi egome 6.48±0.17b 2.01±0.01a 0.80±0.07c 2.86±0.11b 0.90±0.01c 9.33±0.05d 84.34±0.31 24.19±0.05
Agbagba 7.27±0.06c 3.34±0.01b 0.49±0.07a 2.47±0.00a 0.97±0.03d 6.75±0.05b 93.96±0.31 4.87..0.03b

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RESULTS AND DISCUSSION
Table 2: Mineral composition of the different plantain flours (mg/kg)
Mean values in the same column with different superscripts are significantly different at (p < 0.05).
Sample Ca Mg K Na Mn Fe Cu Zn
Pita 26 10.77±2.15c 24.73±5.02a 366.45±38.81b 6.30±0.44a 0.15±0.04a 0.66±0.24a 0.25±0.14a 0.12±0.09a
Pita 27 11.98±2.09d 29.11±0.47d 528.50±72.97d 6.30±0.05a 0.03±0.01b 0.67±0.10a 0.40±0.29c 0.29±0.24b
Mbi egome 10.08±1.63b 28.99±0.06c 380.65±7.85c 6.48±0.66b 0.09±0.00c 0.85±0.02b 0.39±0.29c 0.18±0.03a
Agbagba 9.46±1.30a 27.25±4.09b 328.30±92.63a 7.24±1.37c 0.15±0.03a 0.84±0.13b 0.30±0.06b 0.19±0.04a

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RESULTS AND DISCUSSION
Table 3: Functional Properties of the different plantain flours
Mean values in the same column with different superscripts are significantly different at (p < 0.05).
Sample Water
Absorption
capacity (%)
Swelling
capacity
(%)
Solubility
Index
(%)
Bulk Density
(g/cm3)
Oil
Absorption
capacity (%)
Dispersibility
(%)
PITA 26 172.54±2.91c 11.82±0.06b 5.58±0.09a 0.77±0.00b 99.23±0.21a 86.50±0.00a
PITA 27 161.31±0.76b 11.61±0.13b 6.03±0.18b 0.72±0.00a 99.56±2.86a 87.00±0.00a
Mbi Egome 143.59±0.83a 11.69±0.03b 5.66±0.07ab 0.73±0.00a 98.07±0.37a 88.00±0.00a
Agbagba 174.08±2.50c 10.63±0.19a 6.71±0.37c 0.73±0.00a 100.66±0.08a 87.50±0.00a

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RESULTS AND DISCUSSION
Table 4: Pasting Properties of the different plantain flours
Mean values in the same column with different superscripts are significantly different at (p < 0.05).
Sample Peak
Viscosity
(RVU)
Trough
Viscosity
(RVU)
Breakdown
Viscosiy
(RVU)
Final
Viscosity
(RVU)
Set back
Viscosity
(RVU)
Peak Time
(Min)
Pasting
Temp.
(oC)
PITA 26 607.36a 286.14a 321.22a 378.53a 92.39a 4.60a 81.62a
PITA 27 568.17a 284.36a 283.80a 390.94a 106.58ab 4.69a 81.82a
Mbi Egome 761.64a 376.19b 385.45a 485.75b 109.56ab 4.65a 83.23a
Agbagba 677.14a 381.06b 296.17a 496.58b 115.53b 4.80b 82.18a

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RESULTS AND DISCUSSION
Table 5: Colour parameters of the different plantain flours
Mean values in the same column with different superscripts are significantly different at (p < 0.05)
Sample L* a* b* ΔE
Pita 26 62.88±0.08a -4.17±0.01a 12.12±0.04a 34.74±0.08a
Pita 27 63.24±0.06b -5.22±0.03b 13.36±0.03b 35.36±0.06b
Mbi egome 67.00±0.03d -6.78±0.01c 17.26±0.01c 39.71±0.30d
Agbagba 65.60±0.02c -5.55±0.01b 13.69±0.00b 37.76±0.02c

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DISCUSSION• The plantain flours showed significant difference (p<0.05) for the studied parameters
• The plantain flours produced from the four varieties of unripe plantain showed high
starch content but low in ash, fat, protein, fibre and sugar content.
• Plantain flour produced from PITA 27 cultivar had the highest potassium, magnesium,
calcium and low sodium mineral content
• Plantain flour produced from MBI EGOME cultivar had the highest total carotenoid
content and colour parameters (L*, a*, b* and ΔE)
• Plantain flour produced from Agbagba (control) cultivar had the highest trough, final
and setback viscosities and lower breakdown viscosity with higher water absorption
capacity, oil absorption capacity, dispersibility and solubility.

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CONCLUSION
The results obtained from the study revealed that
the four varieties of unripe plantain flours of good
quality in terms of the parameters studied and can
be kept for longer period because of their low
moisture content.

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SELECTED REFERENCES
• AACC (2005). Approved method of the American Association of Cereal Chemists, AACC
Inc. St Paul, Minnesota.
• A.O.A.C (2010). Official methods of analysis, 16th edition. Association of Official
Analytical Chemists, Washington
• A.O.A.C (2005). Official method of analysis. Association of analytical chemist, Washington
DC.
• Adeniji, T.A., Sanni, L.O., Barimalaa, I.S. and Hari, A.D. (2007). Nutritional and anti-
nutritional composition of flour made from plantain and banana hybrid pulp and peel
mixture. Nigerian food journal vol.25 No. 2 pg. 68–71
• Adepoju, O.T., Sunday, B.E. and Folaranmi, O.A. (2012). Nutrient composition and
contribution of plantain (Musa paradisiacea) products to dietary diversity of Nigerian
consumers.
• Arinola, S.O., Ogunbusola, E.M., Adebayo, S.F. (2016). Effect of drying methods on the
chemical, pasting and functional properties of unripe plantain (Musa paradisiaca) flour.
British Journal of Applied Science and Technology, 14(3) 1-7.
• Falade, K.O. and Oyeyinka, S.A. (2014). Colour, chemical and functional properties of plantain
cultivars and cooking banana flour as affected by drying methods and maturity. Journal of Food
Processing and Preservation ISSN 1745-4549
• IITA (1998) Plantain and Banana Improvement Program-Annual Report for 1997.
International Institute of Tropical Agriculture, Onne, Nigeria
• Inyang, U.E., Nkop, S.E., and Umoh E.B. (2017). Effect of the stage of ripening on the
nutrients, anti-nutrients and functional properties of flours made from whole plantain fruit.
Current Journal of Applied Science and Technology, 24(1): 1-9

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www.iita.org | www.cgiar.org