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Article

How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

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International Institute of Tropical Agriculture (IITA), Bujumbura 1893, Burundi
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IITA, Messa, Yaoundé 2008, Cameroon
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IITA, Kampala 7878, Uganda
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Department of Biosystems, KU Leuven, 3001 Heverlee, Belgium
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Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
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International Maize and Wheat Improvement Center (CIMMYT), Texcoco 56237, Mexico
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IITA, Nairobi 30772-00100, Kenya
*
Author to whom correspondence should be addressed.
Foods 2021, 10(8), 1749; https://doi.org/10.3390/foods10081749
Received: 28 May 2021 / Revised: 24 July 2021 / Accepted: 26 July 2021 / Published: 29 July 2021
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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. View Full-Text
Keywords: flour characteristics; plantain-based product; plantain hybrids; pre-treatment; ripening stage; starchy banana flour characteristics; plantain-based product; plantain hybrids; pre-treatment; ripening stage; starchy banana
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MDPI and ACS Style

Udomkun, P.; Masso, C.; Swennen, R.; Innawong, B.; Alakonya, A.; Fotso Kuate, A.; Vanlauwe, B. How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods 2021, 10, 1749. https://doi.org/10.3390/foods10081749

AMA Style

Udomkun P, Masso C, Swennen R, Innawong B, Alakonya A, Fotso Kuate A, Vanlauwe B. How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods. 2021; 10(8):1749. https://doi.org/10.3390/foods10081749

Chicago/Turabian Style

Udomkun, Patchimaporn, Cargele Masso, Rony Swennen, Bhundit Innawong, Amos Alakonya, Apollin Fotso Kuate, and Bernard Vanlauwe. 2021. "How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?" Foods 10, no. 8: 1749. https://doi.org/10.3390/foods10081749

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