Effect of Pretreatment on the Physicochemical, Technological and Glycemic Properties of Plantain (Musa paradisiaca) Flour: Review Paper

Abstract

Plantain is an important source of energy for many in sub-Saharan Africa. It is however highly perishable and its transformation to flour after drying helps prolong its shelf life. Drying has been associated with loss of nutrients and organoleptic quality such as color, texture and aroma. Diverse individual or combined pretreatment techniques have been largely used to improve the flour color, and texture, reduce drying time and nutrient loss during drying. There has been increasing attention on food processing methods, because food transformation can alter the nutritional, technological and physiological fate of food components. In this review, the various pretreatment techniques applied in production of plantain flour have been discussed. In addition, the impact on the nutritional, technological, properties of plantain were reviewed. Keywords: Plantain, pretreatment, Flour, Nutritional properties, technological properties