Abstract
The study was initiated to optimize the enzymabtic extraction process of plantain pulp using response surface methodology. Weight loss of plantain decreased until it became stable at an over-ripe stage. The significant regression model describing the changes of extraction yield and Brix with respect to hydrolysis parameters was established. Temperature contributed to reducing the yield from 53.52% down to 49.43%, and the dilution factor increased the yield from 53.52% to 92.97%. On the contrary, the dilution factor significantly reduced Brix from 21.74 °Bx down to 0.15 °Bx, while the enzyme concentration increased Brix from 21.73 °Bx to 26.16 °Bx. The optimum conditions for juice extraction from plantain pulp were: temperature: 25 °C; enzyme concentration: 5%; dilution ratio: 1.10; and extraction time: 24 h. The implementation of these conditions led to (resulted in obtaining) obtaining a must yield of more than 70% and Brix between 10 °Bx and 15 °Bx. The total polyphenols and flavonoids were 7.70 ± 0.99 mg GAE /100 g and 0.4 ± 0.01 µg rutin/g for must and 17.01 ± 0.34 mg GAE/100 g and 4 ± 0.12 µg rutin/g and 7.70 ± 0.99 for wine, indicated the presence of antioxidant activity in the produced wine. On the other hand, the total soluble solids were between 16.06 ± 0.58 °Bx and 1.5 ± 0.10 °Bx, which permitted obtaining a wine with low alcohol content.
Highlights
Banana/plantain is a staple for many African countries, it has until recently not been successfully exploited in food processing and assimilated industries due to the lack of adequate post-harvest preservation technologies [1]
The increase for extraction yield started from 53.52% at zero to 92.77% at four, while the decrease of Brix (Figure 6) started from 21.74 °Bx at zero to 0.15 °Bx at four; all this the decrease of Brix (Figure 6) started from 21.74 °Bx at zero to 0.15 °Bx at four; all this
This study was aimed at valorizing over-ripe plantains in order to reduce post-harvest losses by processing them into wine owing to 35% of the total plantains produced being wasted as post-harvest losses
Summary
Banana/plantain is a staple for many African countries, it has until recently not been successfully exploited in food processing and assimilated industries due to the lack of adequate post-harvest preservation technologies [1]. The high level of post-harvest losses is one of the food security challenges facing African countries. In Sub-Saharan Africa, the annual value of these losses is estimated at about USD 48 billion [2]. Cameroon produces about 3,882,741 million tons of plantain annually [3]. Half of this is consumed locally, while less than two fifths is exported. The remaining quantities rot in the fields because of rapid ripening of the fruits, poor handling, inadequate storage and transportation means and poor knowledge of food processing options [1]
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