Color, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flour as Affected by Drying Method and Maturity

Abstract

Effects of drying method and maturity on color, chemical and functional properties of plantain (Agbagba and Obino L'ewai) and cooking banana flour were investigated. Generally, dried cooking bananas and plantain cultivars showed higher CIE L (60.96–84.86), lower a (0.39–9.01) and b (11.08–26.88) than fresh (undried) samples (CIE L = 62.22–70.32; a = 2.52–11.06; b = 24.5–30.02). Loose bulk density of unripe, turning and yellow ripe cooking and plantain cultivars varied from 0.459 to 0.556, 0.267 to 0.546 and 0.204 to 0.562 g/mL, while the packed bulk density varied from 0.560 to 0.668, 0.295 to 0.665 and 0.233 to 0.640 g/mL, respectively. Flour of unripe samples showed significantly higher water absorption capacity (WAC). The WAC of unripe, turning and yellow ripe cooking bananas and plantain cultivars varied from 0.98–1.69, 0.68–2.35 and 0.61–0.89 g water/g flour while oil absorption capacity ranged from 0.90 to 1.39, 1.00 to 2.41 and 1.03 to 2.65 g oil/g flour, respectively. Cyclodextrins (A and B), L(−)-glucose, D-(+) glucose, L-glyceraldehyde, α- and β-D-(+) glucose, α -D-(+) galactose, Octyl-β- D-(+) glucose were found in the flour. Practical Applications Plantains and cooking bananas are known to have high starch contents and characteristic flavors that change with acid composition during ripening. These climacteric commodities ripen rapidly, and can only be stored for a few days in the fresh form. Plantains and cooking bananas have great potentials as food, processing into shelf-stable low-moisture flour using less capital-intensive technologies reduce their postharvest losses, add value and make the commodities available all year round. Selection of the appropriate drying method and the maturity of the commodities would be necessary for the production of high-quality cooking banana and plantain flour for cottage and industrial use. Understanding of the changes during ripening and processing of these commodities is required for necessary processing actions and decisions.