Abstract
Pasting properties (gelatinization temperature gelatinization time, viscosity, ease of cooking and starch stability) of cassava, plantain and banana flours have been found to be affected by processing. Roasting and boiling, reduced peak viscosities drastically. Boiling reduced the peak viscosity of cassava from 1575 to 65Bu, decreases which ranged from 335 to 105Bu and 165 to 105Bu were also observed for banana and plantain respectively. Gelatinization temperature decreased with steeping time but increased with time of boiling while gelatinization time increased with steeping time from 21 to 23mins, 25 to 28mins and 25.3 to 35.Smins for cassava, plantain and banana respectively. Steeping also increased viscosity on cooling to 500C for plantain and banana only. All boiled samples had unstable starches while steeping enhanced the stability of banana and plantain flours but reduced the stability of banana and plantain flours but reduced the stability of cassava starch. Key words: Pasting properties, cassava, plantain and banana. (Global Journal of Pure and Applied Sciences: 2003 9(4): 517-522)
Highlights
Cassava (Manihot esculenta) plantain and banana (Musa sapienturn) are indigenous to Africa
Pasting properties The pasting properties of cassava, plantain and banana which include pasting temperature, gelatinization time, and viscosity, ease of cooking and starch stability were affected by the three methods of processing used
The higher pasting temperature of plantain followed by banana suggests that the crystalline sine and association within their granules are of a higher order of magnitude than that in cassava starch. (Hoover, 1996)
Summary
Cassava (Manihot esculenta) plantain (musa paradisiaca) and banana (Musa sapienturn) are indigenous to Africa. In Nigeria they are planted and used for d~fferentpurposes and form an important source of carbohydrate in the diet. Being very rich in starch (90% of the dry matter) cassava is mainly, used in traditional human foods after more or less elaborate processing. It is estimated that about 70% of the total cassava harvested is processed into garri (a fried product prepared from pealed and grated cassava root) Ngoddy, (1977). Lafun (fermented cassava root flour), foufou (fermented cassava r-=3a0sttepranstSet)ataerse very popular in the Western and of Nigeria respectively.
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