EFFECTS OF PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES AND CAROTENOID CONTENTS OF PLANTAIN FLOUR

摘要

The effects of processing on the physicochemical properties as well as carotenoid contents of plantain flour were investigated. Unripe, semiripe and ripe plantain pulp were subjected to sun-drying (50C, 72 h), boiled (100C, 15 min), roasted (120C, 10 min) and oven-dried (60C, 20 min). The flour obtained was evaluated for their proximate composition, functional, pasting properties and sensory qualities. The result of proximate analysis showed that there were slight increase in moisture content, crude fiber, ash and fat content as ripening progressed. The result of proximate composition recorded a significant change (P < 0.05). The moisture content of all the samples ranged from 4.88 to 10.78%. Amylose content ranged from 15.99 to 27.20%. The level of carotenoid ranged from 1.57 to 15.10 µg/g, with the highest value recorded for unripe boiled plantain flour. All the samples have good functional and pasting properties, which are also affected by the ripeness and processing methods.