Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata

Biology

Flour samples were produced from three different varieties of Plantain; the samples were tPlantain, False and French horns. The functional and sensory properties of the flour samples were evaluated using standard procedures. The mean results showed the ranges of water absorption capacity, oil absorption capacity, foaming capacity, bulk density and swelling capacity as 1.7-2.0%, 0.2-0.2%, 6.1-15.8%, 0.6-0.8g/cm3 and 49.3-67.0% respectively. Comparatively, oil absorption capacity and swelling capacity values were significantly low and high respectively at p>0.05 in all the samples. There were no significant differences (p>0.05) in was and bulk density mean values of False horn and tPlantain. However, all the samples significantly differed in swelling capacity. Low swelling capacity and foaming capacity values were observed in tPlantain sample. The False horn was score ‘indifferent’ in all the quality attributes while tPlantain sample was favourably scored ‘like’ in texture, odour and general acceptability except the colour which was disliked by the panellists. From the work carried out, the common plantain sample (tPlantain) was concluded to possess both functional and sensory attributes compared to other samples such as false and fresh horns. Incorporation of tplantain flour in foods of people of all ages as a food thickener and upgrade to viable commercial standard were recommended.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.