Proximate composition and functional properties of raw and processed (steeped, boiled and roasted) plantain (Musa paradisiaca) flour

Abstract

Moisture content, proximate composition and some functional properties (Water binding and Oil absorption capacities, pH and amylose content) of raw, steeped, boiled and roasted plantain (Musa paradisiacal) flours were analyzed. Results showed that properties like protein, pH and crude fibre content decreased remarkably with steeping time. For instance, protein content decreased from 1.43 to 1.17 percent while crude fibre content decreased from 0.48 to 0.35 percent. A decrease of 33.3 percent in crude fibre was observed due to boiling. Over a 100 percent increase was observed in the water binding capacity of the boiled sampled. Water binding capacity was affected in the order boiled > roasted > steeped > control. No significant change was observed for oil absorption capacity of the processed samples when compared with increase observed in water binding capacity.


Key Words: Plantain, proximate composition, functional properties and processing


(Global Journal of Pure and Applied Sciences: 2003 9(4): 503-510)