Comparative study of pasting properties of improved plantain, banana and cassava varieties with emphasis on industrial application

Abstract

A comparative study of pasting properties of newly developed plantain and banana (Musa spp.) and cassava (Manihot spp.) varieties were investigated with emphasis on their application in the baking industry. The new varieties were released to farmers in West and Central Africa (WCA) and East and Southern Africa (ESA) in line with the mandate of the Consultative Group on Agricultural Research which aims at reducing hunger and improving the livelihood of Africans. Supplementation of wheat flour with high quality flours from improved plantain, banana and cassava varieties may complement composite baking technology in Africa. This may reduce importation of wheat and other related farinaceous products and consequently enhance industrial development. Results show that BITA 3 had the highest Peak Viscosity (373.1 RVU), Trough Value (304.9 RVU), Final Viscosity (425.2 RVU), Setback Viscosity (120.3 RVU) and Pasting Time (5.2 min) and differed significantly (P< 0.05) from other cultivars. PITA 26 had the highest values in Breakdown Value (93.8 RVU) and differed significantly (P< 0.05) from other cultivars, while AGBAGBA had the highest values in Pasting Temperature (86.2oC and differed significantly (P< 0.05) from other cultivars. TMS 98/0581 had the highest values in Trough Value (188.1 RVU), Final Viscosity (251.6 RVU), Pasting Time (4.7 min), Pasting Temperature (78.8oC) and the lowest in Peak Viscosity (308.4 RVU) and Breakdown Value (120.3 RVU), and differed significantly (P< 0.05) from other varieties. TMS 97/2205 was the highest in Setback Viscosity (78.6 RVU) and differed significantly (P<0.05) from other varieties. TME 419 was the lowest in Trough Value (116.9 RVU), Final Viscosity (164.0 RVU) and Setback Viscosity (50.9 RVU) and differed significantly (P<0.05) from other varieties. New plantain, banana and cassava varieties may find application in the baking and confectionery industry based on their pasting properties. However, a need exists for the establishment of standards for plantain and banana flour by relevant agencies to harness their industrial application.

Key words: Musa, Manihot, pasting, baking, confectionery