Pasting and Nutritional Properties of Three Unripe Banana Species Flours and Acceptability of Pastes Produced from the Flours

Abstract

Background: Unripe banana flours and pastes are incredibly nutritious and can serve as a good source of fibre, resistant starch, minerals and vitamins.

Objective: The overall objective of this study was to determine the nutritional and pasting properties of flour samples made from some  unripe banana species (Red banana, Blue java and Cavendish specifically the study determined the chemical composition, minerals,  physico-chemical , functional properties of the flour samples and acceptability of thick pastes (Amala) produced from them.

Methods: Proximate composition, energy values, minerals and pasting properties were determined using standard methods. Data were  analyzed using SPSS version 20, and significance was accepted at 5% level. The sensory attributes of the pastes (Amala) were determined  using Hedonic and multiple comparison.

Results: Moisture, ash, protein, fat , crude fibre, total Carbohydrate and Energy ranged from  4.68-7.20 %, 1.17 to 2.67 %, 0.58 to 1.03 %, 0.80 to 2.07 %, 0.04 to 0.83 %, 88.77 - 89.51%, 3.73 -3.77 kcal respectively. The mineral contents  of the four samples ranged from 1.18 to 37.67 mg/kg(Magnesium), 0.69 to 22.52 mg/kg(Potassium), 1.08 to 14.32 mg/kg(Sodium), 1.14 to  25.14 mg/kg(Zinc) and 0.74 to 25.01 mg/kg(Iron).. The peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback  viscosity and peak time ranged from 221.12 to 260.04 RVU, 154.42 to 173.46 RVU, 66.71 to 96.17RVU, 240 to 301.21RVU, 85.58 to 143.04RVU  and 5.1 to 5.27 minutes respectively. Pasting temperatures ranged from 86.03 and 88.88oC.

Conclusion: The sensory acceptability test for  the pastes indicated that Red banana was the most accepted species.