The effect of different pre-treatments on the functional properties of unripe mature green horn plantain flour {Musa paradisiaca)

摘要

Flours were prepared from unripe matured green (horn) plantain subjected to different pre-treatments, and examined for functional properties. The flour samples had moisture content between 8.76-10.88%. The plantain flour pre-treated with citric acid had the highest Water Absorption Capacity and Bulk Density 5.54ml/g and 0.84g/ml respectively while pre-treatment with potassium metabisulphite (F) showed a high Oil Absorption Capacity of 7.36ml/g. The Wettability, Swelling Power and pH had values 1.33-2.33s, 2.07-5.20, and 6.24-6.88 respectively. Blanching increased the pH of the flour, however, no significant difference existed among the different samples (PO.05). A considerable decrease in Swelling Power was observed with flour samples with citric acid (C) and potassium metabiusuphite (D). From the above results, unripe plantain flour had good functional properties and can function well in food systems.