Abstract
Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory...
Highlights
Plantain is a popular dietary staple food due to its versatility and excellent nutritional value; it is a starchy, less sweet variety of banana that can be used either ripe or unripe and are an invaluable source of carbohydrate, comparable in nutritive value to yam or potato
The water absorption capacity (WAC) of the unripe plantain flour (UPF) increased from 140.31% to 265.30% (8-weeks) in polypropylene woven sack (PPS), and to 235.39% (12-weeks) in polyvinyl chloride container (PVC), which were similar to the value (299.31%) reported by Ohizua et al (2017) but higher than the values (131.75%) recorded by Adegunwa et al (2017), and that of Arinola et al (2016) (130.00% to 180.00% ml/ 100 g) for UPF
The WAC was observed to be highest in UPF stored in PPS than in PVC, and this may be attributed to the differences in the percentage water absorption of the packaging materials, which is rated as polypropylene > polyethylene > polyvinyl chloride (Awoyale et al, 2016)
Summary
Plantain is a popular dietary staple food due to its versatility and excellent nutritional value; it is a starchy, less sweet variety of banana that can be used either ripe or unripe and are an invaluable source of carbohydrate, comparable in nutritive value to yam or potato. They are consumed mainly in Nigeria as snacks in the form of chips, dodo ikire, and or plantain amala (Ibeanu et al, 2016). It is worth to highlight that amala produced from UPF is favoured to cater for the interest of people with diabetes, realizing its low glycemic index (Uzoukwu et al, 2015)
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