Functional properties of ripe plantain (Musa spp) flour from different varieties

Abstract

Ripe plantain has potentially become flour with good sensory and easy to digest. This study was carried out to determine the functional properties of five varieties of ripe plantains flour. This research was conducted using a completely randomized design with a single factor, namely a variety of plantains consisting of five levels: V1 = Kapas (Musa corniculata); V2 = Tanduk (Musa corniculata J.De Leureiro); V3 = Siam (Musa paradisiaca var. Moralis M.); V4 = Kepok (Musa paradisiaca var. Bluggoe); V5 = Raja Bulu (Musa sapientum var. Paradisiaca Baker), and each treatment was repeated 3 times. The result showed that the yield and moisture content of plantain flour from the five varieties ranges from 5.88% - 16.19% and 6.71% - 9.51% and kapok flour has significantly different in moisture content and yield compare with other varieties. The water absorption capacity ranges from 2.87-3.03 g/g, was not significantly different among the treatments. The oil absorption capacity ranges from 2.13-2.30 (g/g) and OAC of ripe kapas was significantly different compared with ripe siam flour and ripe raja bulu flour. The swelling capacity ranges from 3.41-4.19 g/g and SC of ripe tanduk flour was significantly different from ripe kepok flour. The solubility ranges from 8.59-29.67% and solubility of ripe kapas, kepok, raja bulu flour was significantly different with ripe tanduk and siam flour. The peak time (6.84-7.00 minutes) and pasting temperature (94.88-95.03°C) were not significantly different among the treatment. The peak viscosity ranges from 169.00-653.00Cp and ripe kapas and raja buluh flour was significantly different from others, it was higher than others. The breakdown viscosity ranges from 22.00-178.00 Cp and ripe tanduk and raja buluh was significantly different from others, it was higher than others. The setback viscosity ranges from 45.00-545.67Cp and ripe kapas flour was significantly different among the treatments with the highest value. Based on the result could be concluded that different varieties could have different or the same functional properties. The used of ripe plantain flour for food production could be based on the functional properties of the flour.