Plant Foods for Human Nutrition

, Volume 54, Issue 3, pp 261–269 | Cite as

Effect of blanching and ripening on functional properties of plantain (Musa aab) flour

  • Tayo N. Fagbemi


Flours were prepared from raw and blanched samples of and ripe mature plantain Musa aab and examined for theirproximate composition, physical characteristics and functionalproperties. The plantain flours contained 3.5 g crude protein,2.5–3.5 g crude fat, 5.7–7.1 g moisture, 1.33–2.0 g crudefiber, 1.66–2.0 g ash, and 82.25–86.07 g carbohydrate per 100 gsample. The flours had bulk densities between 0.42–0.72 g/ml,emulsion capacities of 4.7–14.7%, water absorption capacitiesof 250–338%, oil absorption capacities of 214–371%,foaming capacities of 1.90–5.79%, least gelation concentrationsof 6–8%, and viscosities of 23.7–46.7 CP at 2% slurry concentration. Foaming capacity increased with increasing flourconcentration. Blanching considerably reduced the emulsion capacity and viscosity, while bulk density, water and oilabsorption capacities were increased by blanching. Ripening wasfound to have a negative effect on all the functional propertiesexamined except the bulk density, and gelation property. Unripe plantain could be used as an emulsifier and thickener in a foodsystem.

Blanching Flours Functional properties Plantain Ripening 


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Copyright information

© Kluwer Academic Publishers 1999

Authors and Affiliations

  • Tayo N. Fagbemi
    • 1
  1. 1.Crop Production Department, Food Science and Technology OptionThe Federal University of TechnologyOndo StateNigeria

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