Show simple item record

How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?

Creator: Udomkun, P.
Creator: Masso, C.
Creator: Swennen, R.
Creator: Innawong, B.
Creator: Alakonya, A.
Creator: Fotso Kuate, A.
Creator: Vanlauwe, B.
Year: 2021
URI: https://hdl.handle.net/10883/21622
Language: English
Publisher: MDPI
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Type: Article
Place of Publication: Basel (Switzerland)
Issue: 8
Volume: 10
DOI: 10.3390/foods10081749
Keywords: Flour Characteristics
Keywords: Plantain-Based Product
Keywords: Plantain Hybrids
Keywords: Starchy Banana
Description: The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.
Agrovoc: FLOURS
Agrovoc: PLANTAINS
Agrovoc: HYBRIDS
Agrovoc: RIPENING STAGE
Related Datasets: https://www.mdpi.com/2304-8158/10/8/1749#supplementary
ISSN: 2304-8158
Journal: Foods
Article number: 1749


Files in this item

Thumbnail

This item appears in the following Collection(s)

  • Genetic Resources
    Genetic Resources including germplasm collections, wild relatives, genotyping, genomics, and IP

Show simple item record