Unripe Plantain Flour Research Articles

Effect of different drying methods on the rehydration kinetics, physiochemical and functional properties of unripe plantain (Musa parasidiaca) flour

Plantain (Musa parasidiaca) is a perishable fruit that needs to be processed into flour to extend its shelflife. It is therefore essential to develop specifications for drying Musa parasidiaca pulp to obtain high quality flour and reduce wastage. The study specifically examined functional properties such as bulk density, least gelation concentration, swelling power, oil absorption capacity, tapped density and pH of the unripe Musa parasidiaca flour. Additionally, the proximate composition such as moisture content, ash, crude protein, crude fibre carbohydrate and crude fat were also investigated. The results showed that the method of drying has a significant effect on the carbohydrate and moisture content of the unripe Musa parasidiaca flour. As regard to the crude protein, it was revealed that there were no significant differences between microwave dried (3.75 %) and sun dried (3.84 %) flours. Bulk density of the unripe Musa parasidiaca flour samples dried in the microwave dryer (MD), sun drying (SD) and oven dryer (OD) were 0.66 g/mL, 0.60 g/mL and 0.77 g/mL respectively. It was observed that all the three methods of drying significantly impacted on the bulk density of the unripe Musa parasidiaca flour. There were also marked differences in the rehydration ratios (RR), and the moisture diffusivities of the various Musa parasidiaca flours. The study concludes that the colour of the MD unripe Musa parasidiaca flour was significantly different from that of the SD unripe Musa parasidiaca flour.

Orange fleshed sweet potato-rice bran flour: Optimization, proximate and amino acid composition for dough meal production

This study focuses on optimizing the proximate composition of dough meal made from blends of orange-fleshed sweet potato, defatted sesame, and rice bran flour. The utilization of these readily available local ingredients demonstrates significant potential for enhancing the nutritional value of staple foods. The research employs a systematic approach to determine the optimal proportions of these three flours, with the goal of achieving a balanced profile of essential nutrients. Parameters such as moisture, protein, fat, carbohydrate, and dietary fiber content were analyzed for the optimized blends. The observed ranges for moisture, ash, protein, fat, fiber, and carbohydrates in the flour samples were 0.99–3.31, 1.44 - 8.88, 6.25 - 13.97, 6.09 - 12.22, 2.22 - 5.00, and 66.22 - 77.21g/100g, respectively. The optimal blends were determined using response surface methodology software, with a focus on achieving high protein and fiber content. Functional, pasting, and amino acid composition analyses were performed on these optimum blends. In conclusion, the optimized flour blends of orange-fleshed sweet potato, defatted sesame, and rice bran present a viable alternative to conventional unripe plantain flour for dough meal production. This research bridges the gap between traditional staples and nutritional enrichment, offering potential solutions for addressing nutritional deficiencies and promoting sustainable dietary practices. The findings contribute to the development of innovative food formulations that cater to both nutritional needs and consumer preferences.

Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition

Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition

Phytochemical, physical and functional properties of flour blends produced from wheat, unripe plantain and pigeon pea

This study investigated the phytochemical, physical and functional properties of flour blends produced from wheat, unripe plantain and pigeon pea, suitable for purposes of formulating food composition table for the flour blends by homogenously mixing wheat, pigeon pea and unripe plantain flour in the proportion of wheat flour (100%) 100:0 (WHF), wheat-pigeon pea flour 95;5:0 (WPF),wheat-unripe plantain-pigeon pea flour 85:10.5 (WPU1), wheat-unripe plantain-pigeon pea flour 75:15:10 (WPU2)and 65:20:15 (WPU3) respectively. WHF represent 100% wheat flour served as control. There was a significant difference (p<0.05) among samples of flour blends (WHF), (WPF),(WPU1), (WPU2) and (WPU3).The results obtained for proximate composition, phytochemical and functional analysis ranged: crude fiber (2.90-4.07%), protein (10.10-14.50%), moisture (5.00-10.50%), ash (0.50-0.7%), fat (2.04-3.50%), carbohydrate(67.95-79.26%), saponins (0.46-2.97 mg/100g), flavonoids (4.50-4.70 mg/100g), tannins(0.80-1.26 mg/100g) phenols (1.00-1.50 mg/100g), bulk densities (0.41-8.20g/cm3), emulsion capacity (9.20-5.20%), foaming capacity (2.90-10.60%), water absorption capacity (6.20-6.60g/g), oil absorption capacity (0.10-8.50%) and swelling capacity (25.00-29.00%) respectively. The results showed that incorporation of pigeon pea flour into wheat flour significantly (p>0.05) increased the protein, fibre and fat content of composite flour. As the ratio of wheat decreases and increase in the unripe plantain and pigeon pea, the carbohydrate content decreases significantly. WHF shows higher carbohydrate content among samples. This is evident that wheat has high carbohydrate content. Based, on the result from this study, it can be concluded that flour formulation from different four blends can improve the nutritional values of flour blends and reduce anti-nutrients drastically.

Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis

AbstractThe effect of non‐starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten‐free foods. The aim of this study is to evaluate the effect of the non‐starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and DF content of laminated pasta. The unripe plantain pulp flour (UPF) is used as a reference. Pasta based on these flours is prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity, and starch hydrolysis rate of the pasta are evaluated. An appreciable higher DF content is recorded in the cooked WUPF pasta which is associated with the non‐starch polysaccharides of the peel. In general, the cooking quality and texture of both pastas are similar, falling within the range considered for good quality pasta. The resistant starch content is higher in the pasta of WUPF. The presence of polyphenols in the cooked WUPF pasta may also contribute to reducing the starch digestion rate. The WUPF can be an alternative to preparing gluten‐free pasta with reduced starch hydrolysis and high DF content.

Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach

Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of the plantain -lima bean momo to drive its consumers’ acceptability. Plantain and lima beans flour blends of various ratios were processed into momo. The momo samples were presented to panelists for sensory evaluation. Scores were based on nine point hedonic scale. Data obtained were subjected to Principal component and Agglomerative hierarchical clustering analysis. Results show that the addition of more than 20% of lima beans negatively affected the colour, appearance, flavour, texture and taste of the plantain-lima bean momo. PP (100% plantain flour momo) had the strongest positive correlation with appearance and texture. PA (90% unripe plantain flour + 10 % lima bean flour momo) was preferred mostly of all the momo samples in terms of overall acceptability. The principal component analysis (PCA) divided the sensory parameters of the momo samples into five factors with PC1 and PC2 accounting for 96.68% of the variance. Agglomerative hierarchical clustering (AHC) showed that PA and PP have similarities in all the sensory properties evaluated and that addition of 10% and 20% of lima beans to plantain flour did not have negative effect on the sensory characteristics of the product. Lima bean flour could be added to plantain flour up to 20% level for enhancement of momo nutritional quality, while still retaining its organoleptic qualities.

Quantification of Resistant starch, Non-Resistant Starch and Total Starch Content of Some Processed Foods Sold in Enugu Metropolis

Resistant starch, which is produced by the interaction between starch, lipids and proteins, is an important part of diet due to its ability to escape digestion in the gut, thus reducing the blood glucose concentration. Resistant starch contents of some processed food products sold in Enugu Metropolis were quantified using Megazyme resistant starch kit (Megazyme Bray, Ireland). The processed foods were grouped into cereals (Oatmeal flours, basmati rice flours), Legumes (beans flour), Fruits (Unripe plantain flours) and Tubers (yam flours and potato starch flours). Mean values were determined with MegaCalc and data were expressed as percentage weight per weight. Among the processed food samples analyzed, plantain flour (82.314% Ayoola foods plantain flour, 82.757 % for naked amala plantain flour and 65.648% for deluxe plantain flour) contains the highest concentration of resistant starch. In descending order of resistant starch concentration is as follows; rice samples (lamis basmati rice, 43.427%, TBR basmati rice (39.268%). The resistant starch content of yam samples was 38.769% (Ayo ola poundo yam flour) and 28.354% for Ola ola yam flour respectively. The least resistant starch content was detected in beans sample; deluxe bean flour (~6.788%), Ayo ola bean flour (~3.481 %) and tasty pot bean flour (~4.345 %) and oat flour; lecker white oat 1.503%), health-wise oat meal (3.497%) and elkaris swallow oat (1.325%) respectively. Plantain and rice flours should be considered most for consumption, due to the high resistant starch content that confer many of health benefits.

Porridge Production by Blending Millet, Cowpea and Unripe Plantain Flours and the Quality Assessment

Porridge Production by Blending Millet, Cowpea and Unripe Plantain Flours and the Quality Assessment

Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends

AbstractGlobal research toward the utilization of spices in plant‐based foods for the management of diseases resulting from the generation of free radicals has been progressive drastically. Ginger contains bioactive compounds with anti‐inflammatory and antioxidant properties. Hence, the effect of ginger on nutritional and antioxidant properties of biscuits produced from wheat, bambara groundnut, and plantain was investigated. Bambara groundnut flour (BF) and unripe plantain flour (PF) were used to supplement wheat flour (WF) to produce flour blends that were flavored with 2.5% ginger powder (GP) to produce ginger‐flavored biscuits, whereas 100% WF biscuit served as the control. The protein content of the biscuits ranged from 8.07% to 10.30%, whereas calcium (33.01–42.33 mg/100 g) was the most abundant mineral element in the biscuits. Essential amino acids, in vitro protein, and starch digestibility of the biscuits ranged from 30.03 to 35.31 g/100 g protein, 67.95% to 69.36%, and 51.86% to 52.35%, respectively. Total phenol and total flavonoid contents of the biscuits ranged from 2.86 to 4.48 mg GAE/g and 1.65 to 2.87 mg QE/g, respectively. However, there was no significant difference (p ≥ .05) in the overall acceptability of the biscuits. The ginger‐flavored biscuits demonstrated higher antioxidant properties than the control biscuit. Nevertheless, BFB‐1 (biscuit produced from 54.74% WF:13.68% BF:31.58% PF:2.5% GP) had the highest total phenol content, total flavonoid content, and antioxidant properties that could be attributed to its level of phenolic constituents. Hence, BFB‐1 could serve as a functional food for the management of oxidative stress‐related diseases.

Plantain flour: A potential anti-obesity ingredient for intestinal flora regulation and improved hormone secretion

IntroductionDevelopment of functional food ingredients with anti-obesity is a growing interest in the global food industry. Plantain (Musa spp. AAB), a special type of cooking/starchy banana, is widely growing in African and Latin American countries. The flour made from unripe plantain pulp, which is considered as a natural source of indigestible carbohydrates such as resistant starch (RS), could be used in the formulation of diverse functional foods due to its anti-obesity properties. However, the mechanisms underlying the anti-obesity properties of plantain flour are not explored.MethodsIn this study, we investigated the changes in serum hormone levels, liver transcriptome profiles, and the modulation of gut microbiota in high-fat-fed Sprague-Dawley (SD) rats. The male SD rats were divided into six groups, viz. two control groups [non-obese (NC) or obese (OC)] which were not given the supplementation, one positive control (PC) group which received orlistat supplementation (60 mg/kg body weight/day), and three groups of obese rats which were supplemented with unripe plantain flour (UPF) at a dosage (body weight/day) of 1.25 g/kg (low-dose, LD), 2.50 g/kg (intermediate-dose, MD) or 5.0 g/kg (high-dose, HD).Results and discussionIt was found that UPF supplementation could lower the insulin levels of the obese rats. Moreover, UPF supplementation had a positive impact on gut microbiota, decreasing the relative abundances of Blautia, Parasutterella and Fusicatenibacter which were closely related to obesity, and increasing the relative abundances of probiotics (Allobaculum, Romboutsia, Staphylococcus, and Bacteroides). The spearman correlation analysis revealed that UPF supplementation reduced the relative abundance of Parasutterella and possibly decreased the blood sugar levels, leading to a decrease in the relative abundances of Blautia and Fusicatenibacter and a subsequent decrease in insulin levels. Furthermore, transcriptomic analysis of the liver tissues displayed that the peroxisome proliferator activated receptor-1α (PPAR) and AMP-activated protein kinase (AMPK) signaling pathway genes (Pparaa, Cpt1a, Prkaa1, Prkab1, Prkaa2, and Ppargc1a) were upregulated in those groups supplemented with UPF. These results indicated that UPF could mediate the glucolipid metabolism in the obese rats. Taken together, our findings suggested that the anti-obesity properties of UPF could be achieved by decreasing the insulin levels, positive-regulating of the gut microbiota composition as well as altering gene expression related to glucolipid metabolism.

Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger

The work was aimed at evaluating the physicochemical, textural, cooking and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger. The unripe plantain was dried to final moisture content of 11.28% (wt/wt) and finely ground into powder. Wheat, plantain and ginger flour were prepared and blended in the following ratios; 100:0:0, 90:10:4, 80:20:4, 70:30:4, 60:40:4, 50:50:4 and labelled WF, WPGF1, WPGF2, WPGF3, WPGF4, and WPGF5, respectively. Increasing levels of unripe plantain flour, caused significant decrease in the whiteness index of the noodles from 77.23 to 57.08. The protein content of the composite noodles decreased from 10.70% (control) to 10.05% for 10% noodle sample. The decrease in the carbohydrate contents of the noodles from 65.27% (Control) to 64.83% for 10 % noodle sample was not significant. Percentage Ash, fiber and fat content of the noodles increased with increase substitution of plantain flour from 1.18 to 2.61, 0.40 to 1.13 and 16.01 to 19.75%, respectively. Cooking time decreased significantly from 4.40 to 3.2 8 while cooking loss and water absorption increased significantly from 5.92 to 10.01% and 9.82 to 13.15% respectively. Unripe plantain increase resulted in significant increase in noodle hardness but to a great extent did not affect noodle springiness, cohesiveness, gumminess, chewiness and resilience. There was no significant difference between the 7.20 and 7.67 values obtained from appearance of cooked noodles for control and 10% composite. Overall acceptability score of 7.80 and 7.60 between control 100% (100:0:0) and 10% (90:10:4) composite noodles were not significantly different. Noodles substituted with 10 % plantain flour is most recommended, with regards to cooking quality, acceptability, textural characteristics and improved nutrient.

Sensory, chemical and nutritional evaluation of flour blends for preparation of stiff dough

One of the nutritional advantages of flour blend is to promote the nutritional composition of indigenous crops for food application. This study utilized, African yam bean (Sphenostylis stenocarpa) and unripe plantain (Musa paradisca) to create flour blends at different ratios of 100:0 (GAB), 90:10 (ORE), 80:20 (TAM), 70:30 (MFY), 60:40 (MED) and 50:50 (KSK). These blends were subjected to calcium, iron, magnesium and potassium; pasting; anti-nutritional factors and colour using Completely Randomized Design (CRD). The blends were made into pastes [stiff dough (amala)] and subjected to sensory evaluation. Nutritionally derived essential elements such as calcium (0.01-0.02), iron (0.08-0.35), magnesium (0.11-0.18) and potassium (0.83-1.30) contents increased with increase in the addition of African yam bean flour. Composite flours showed improved chromaticity in the unripe plantain flour. The peak (1733-4205), trough (1609-3199), breakdown (124-1007), final viscosity (2246-4901) and setback (63-1703) decreased while peak time (5.07-5.90) and pasting temperature (79.80-83.70) increased as African yam bean flour increases. MFY blend from blends performed best in overall acceptability but there was no significant difference (p>0.05) among other samples. Results from this study have further shown the possibility of enhancing the nutritional composition of stiff dough (Amala) using African yam bean and unripe plantain flours.

Functional and Pasting Characteristics of Flour Blend from Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour

The functionality of blended samples is likely to be affected by incorporating other flour into wheat flour for baked goods, meanwhile this has not been fully researched. Therefore, the purpose of this study was to ascertain the functional and pasting qualities. of flour from wheat, mushroom and unripe plantain so as to maximize its potentials in baking industry. Using response surface methodology (optimal mixture design), different formulations were created from wheat, mushroom, and unripe plantain flour mixes. The ranges of values for bulk density (BD), water absorption capacity (WAC), swelling capacity (SC), solubility index (SI), dispersibility and least gelation concentration of the blends were 0.74-0.80 g/cm3, 76.15-94.63%, 478.45-574.01%, 8.10-13.72%, 73.30-77.50% and 15.60-20.70%, respectively. The ranges of values for pasting properties: peak, trough, break-down, final-viscosity, setback, peak time and pasting temperature were 842-1727, 473-926, 368- 806, 1190-1875, 716 -989 RUV, 5.46- 5.87 min and 80.90 -91.85 °C, respectively. The flour blend formulation, 80:10:10 (wheat : mushroom : unripe plantain) gave best functional properties in terms of bulk density, water absorption capacity and swelling capacity and comparable well with 100% wheat flour. The result therefore showed that quality flour blend obtained from wheat, mushroom and unripe plantain has improved functionality than the individual wheat flour. This will be a valuable element in the formulation of foods such thick dough, soups, and baked goods.

Nutritional Composition of Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour Blends

Aims: This research aimed at determining the chemical and nutritional properties of composite flour produced from wheat, mushroom and unripe plantain composite flour in order to explore its potentials in food formulation.
 Study Design: The experiment followed a completely randomized design.
 Methodology: Different formulations (86.67:6.67:6.67, 80:0:20 83.33:13.33:3.33, 90:10:0, 90:0:10, 93.33:3.33:3.33, 83.33:3.33:13.33, 80:10:10, 80:20:0 and 100:0:0) were obtained using optimal mixture design of response surface methodology from the blends of wheat, mushroom and unripe plantain. The proximate, mineral and vitamin contents were determined for the formulated samples. The results were further optimized using optimal design of response surface methodology.
 Results: The values for moisture, ash, protein, fat, fibre, carbohydrate and energy for the flour blends ranged 8.46-11.82%, 0.80-1.87%, 8.65-14.01%, 0.95-4.98%, 0.35-0.59%, 70.04-78.64% and 354.04-381.02 kcal/100 g, respectively. The values obtained for calcium, magnesium, potassium, sodium and iron of the flour blends ranged 26.60-29.95, 0.91-4.05, 1.62-2.01, 80.50-108.14 and 0.88-1.16 mg/100 g, respectively. The values obtained for vitamins B1, B2, B3, B6 and C of the flour blends ranged 150.36-160.60, 7.10-20.25, 6.04-23.92, 7.12-7.23, and 2.02-3.05 mg/100 g, respectively. The two optimum blends that gave overall best results using nutritional compositions as dependent variables were 80:12.68:7.32 and 80:13.21:6.79 (wheat, mushroom and unripe plantain).
 Conclusion: The result of the proximate and nutritional content showed that the composite flour of wheat, mushroom and unripe plantain flour is a good source of ash, protein, fat, dietary fibre and carbohydrate and relevant in food application especially in the production of baked food products especially in developing countries.

The Impact of Processing Procedures on the Proximate and Phytochemical Composition of Unripe <i>Musa Paradisiaca</i> (Plantain)

The study assessed the impacts of processing methods (sun drying and oven drying) on the proximate and phytochemical composition of unripe Musa paradisiaca (plantain) flour. Proximate and phytochemical analyses of the samples were performed using the standard methods. The unripe plantain flours were dried using sun drying and oven drying process and compared against fresh plantain for their nutritional and antinutritional content. The proximate content (%) of the unripe Musa paradisiaca include crude protein (3.58±0.43), carbohydrate (68.74±1.10), crude fat (2.02±0.19), and moisture content (9.06±1.88) after oven drying while crude protein (3.24±0.09), carbohydrate (64.84±1.24), crude fat (1.29±0.26), and moisture (15.86±1.61) were obtained after sun drying of unripe Musa paradisiaca. The phytochemical analysis (%) showed that the unripe Musa paradisiaca samples contain alkaloid (0.30±0.10), flavonoid (0.40±0.06), saponins (0.36±0.10), and tannin (0.30±0.10) for oven dried whereas some amount of alkaloid (1.18±0.20), flavonoid (0.79±0.16), saponins (1.59±0.23), and tannin (1.70±0.26) were observed for sun dried feedstock. The analysis of the nutritional composition implies that drying style has the potential to lower the moisture levels of plantain flour (p<0.005), whereas oven dried had the least moisture levels compared to sun dried and freshly prepared samples (59.74±1.88). The crude protein and phytochemical contents of the processed samples also reduced significantly, while carbohydrate, ash and crude fiber contents increased significantly (p<0.005) in relation to freshly prepared (27.84±1.27; 1.87±0.42; 1.62±0.51). The drying procedure of the unripe Musa paradisiaca produced flour with comparable nutritional contents, as oven dried gave least moisture content which is indicative of high potential to prevent spoilage and microbial development thereby increasing and prolonging the lifespan to usability.

Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

BackgroundPlant foods have gained tremendous consideration as a significant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs. Shallot (Allium ascalonicum L.) together with plantain (Musa paradisiaca L.; particularly unripe ones) holds their applications as spice/food and folk medicine. Hence, this research pursues to explore the chemical composition, antioxidant activities (in vitro), and phenolic profile of shallot-enriched plantain biscuits. Processed shallot flour and unripe plantain flour were blended in different proportions (100% Plantain (SB0), 95% Plantain + 5% Shallot (SB5), 90% Plantain + 10% Shallot (SB10), 85% Plantain + 15% Shallot biscuit (SB15) and 80% Plantain + 20% Shallot biscuit (SB20), mixed with other ingredients to prepare biscuits. The proximate, mineral, anti-nutrient compositions, as well as antioxidant activities of shallot-enriched plantain biscuits and a commercial onion biscuit (COMBIS), were assessed using standard methods. Also, the physical properties and sensory attributes were evaluated using standard methods and polyphenols present in the developed biscuits were identified using HPLC–DAD.ResultsThe study revealed that shallot-enriched plantain biscuits contained substantial nutritional contents as the protein content increased upon substitution of shallot flour. The mineral components and their anti-nutrient mineral ratio suggested their physiological impacts on nutrient bioavailability. In addition, the developed biscuit showed good physical and sensory characteristics and displayed remarkable antioxidant activities in vitro. Five polyphenols were detected in the biscuits (shallot-enriched plantain biscuit and COMBIS) with hydroxybenzoic acid being the predominant compound.ConclusionThe developed shallot-enriched plantain biscuit may possess potential usefulness as a functional snack in the management of oxidative stress-related pathologies owing to the remarkable nutritional composition and significant antioxidant activities exhibited by the developed biscuit.

Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

AbstractInclusion of breadfruit (BF) and unripe plantain (UP) in gluten‐free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten‐free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3‐10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten‐free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.

Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours

ABSTRACT Nutritional therapy is being embraced in the control of metabolic disorders such as diabetes mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico-chemical composition and blood sugar reducing potential of dough meal from optimized unripe plantain, soycake and rice bran flour blends PSRF (60% plantain, 25% soycake, and 15% rice-bran). The 100% plantain flour (PLTF) and cerolina flour (CERF) served as control. Their respective dough meals (PSRD, PLTD and CERD) were obtained by stirring in boiling water. Physico-chemical properties and blood sugar reducing potential were determined. PSRD has high anti-oxidative activities, glycemic index and load of 38% and 28% respectively and ability to reduce blood sugar of diabetic rats hence, has potential as dietary intervention in modulating type 2 diabetes mellitus and oxidative stress.

Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p &lt; 0.05) the expansion index (EI). The increase in ET decreased (p &lt; 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p &lt; 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p &lt; 0.05). The increase in STC decreased (p &lt; 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.