Nutritional and Functional Characteristics of Senescent Plantain Powder Mix
Abstract
Post-harvest loss of plantain peeks at senescence. Drying senescent plantain enhances its culinary applications. This study aimed to determine the biochemical and functional properties of foam-mat dried senescent plantain samples, and their respective powdered mixes prepared for baking ofam (an Indigenous spicy cake). The nutritional benefits of foam-mat dried senescent plantain, with its high vitamin C and total carotenoid content, make it a valuable addition to dietary interventions. Foam-mat dried plantain samples and their respective powdered mixes were evaluated for their proximate composition, vitamin C, total carotenoids, amino acid contents, water and oil absorption capacities, and least gelation concentration using standard methods. The products were predominantly carbohydrates (73.3g - 80.4g/100g) with low moisture contents (9.19 - 20.68 g/100g). Vitamin C and total carotenoids ranged from 17.42 mg/100g to 33.99 mg/100g and 3.4 to 7.2 µg/g respectively. The samples had appreciable amounts of calcium (78.90 - 175.18 mg/100g), magnesium (112.13 - 113/79 mg/100g), potassium (95.76 - 77.09 mg/100g), iron (17.65 - 12.76 mg/100g) and zinc (10.94 - 15.82 mg/100 g). The most abundant amino acids were phenylalanine, histidine, methionine and aspartic acid. Sample SPPFSCF exhibited the best gelation capacity (22 g/100 mL). The water absorption capacities of the samples were influenced by the flour type used. However, the variations in the oil absorption capacities of the powdered mixes were statistically insignificant. EAPFRCF absorbed the least oil (0.84 g/g) while SPPFSCF absorbed the most (0.94 g/g). Foam-mat dried senescent plantain and their powdered mixes have the potential for utilization in nutritional interventions. Its low moisture content will support a longer shelf-life than the fresh overripe plantain.
Full Text:
PDFReferences
Adi, D. D. (2024). The role of plantain in promoting food security: A review. Food and Nutrtion Sciences 15: 313-335 DOI: 10.4236/fns.2024.155021
Zhang, P., Whistler, R. L., BeMiller, J. N., and Hamaker, B. R. (2005). Banana starch: production, physicochemical properties, and digestibility—a review. Carbohydrate Polymers 59, 443-458. https://doi.org/10.1016/j.carbpol.2004.10.014
Aurore, G., Parfait, B., and Fahrasmane, L. (2009). Bananas, raw materials for making processed food products. Trends in Food Science & Technology 20, 78-91. https://doi.org/10.1016/j.tifs.2008.10.003
John, P., and Marchal, J. (1995). Ripening and biochemistry of the fruit. In "Bananas and plantains", pp. 434-467. Springer.
Hardisson, A., Rubio, C., Baez, A., Martin, M., Alvarez, R., and Diaz, E. (2001). Mineral composition of the banana (Musa acuminata) from the island of Tenerife. Food Chemistry 73, 153-161. https://doi.org/10.1016/S0308-8146(00)00252-1
Forster, M. P., Rodríguez Rodríguez, E., and Díaz Romero, C. (2002). Differential characteristics in the chemical composition of bananas from Tenerife (Canary Islands) and Ecuador. Journal of Agricultural and Food Chemistry 50, 7586-7592. https://doi.org/10.1021/jf0257796
Izonfuo, W. A. L., and Omuaru, V. O. (1988). Effect of ripening on the chemical composition of plantain peels and pulps (Musa paradisiaca). Journal of the Science of Food and Agriculture 45, 333-336. https://doi.org/10.1002/jsfa.2740450407
Adeyemi, O., and Oladiji, A. (2009). Compositional changes in banana (Musa ssp.) fruits during ripening. African Journal of Biotechnology 8. 853 - 859 t http://www.academicjournals.org/AJB
Chandler, S. (1995). The nutritional value of bananas. In "Bananas and plantains", pp. 468-480. Springer.
Englberger, L., Darnton-Hill, I., Coyne, T., Fitzgerald, M. H., and Marks, G. C. (2003). Carotenoid-rich bananas: a potential food source for alleviating vitamin A deficiency. Food and nutrition bulletin 24, 303-318. https://doi.org/10.1177/156482650302400401
Englberger, L., Schierle, J., Aalbersberg, W., Hofmann, P., Humphries, J., Huang, A., Lorens, A., Levendusky, A., Daniells, J., and Marks, G. C. (2006). Carotenoid and vitamin content of Karat and other Micronesian banana cultivars. International Journal of Food Sciences and Nutrition 57, 399-418. https://doi.org/10.1080/09637480600872010
Pareek, S. (2016). Nutritional and Biochemical Composition of Banana (Musa spp.) Cultivars. In "Nutritional Composition of Fruit Cultivars", pp. 49-81. Elsevier. https://doi.org/10.1016/B978-0-12-408117-8.00003-9
Seymour, G. (1993). Banana. In "Biochemistry of fruit ripening", pp. 83-106. Springer.
Seymour, G. (1984). The effects of gases and temperature on banana ripening, University of Reading.
Inocent, G., Adelaide, D. M., Gisele, E. L., Solange, M. O. R., Richard, E. A., and Elie, F. (2011). Impact of three cooking methods (steaming, roasting on charcoal, and frying) on the β-carotene and vitamin C contents of plantain and sweet potato. Americna Journal of Food Technology 6, 994-1001. http://scialert.net/fulltext/?doi=ajft.2011.994.1001&org=10
Rojas-Gonzalez, J. A., Avallone, S., Brat, P., Trystram, G., and Bohuon, P. (2006). Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders. International Journal of Food Sciences and Nutrition 57, 123-136. https://doi.org/10.1080/09637480600658393
Rickman, J. C., Barrett, D. M., and Bruhn, C. M. (2007). Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture 87, 930-944. https://doi.org/10.1002/jsfa.2825
Davey, M. W., Stals, E., Ngoh-Newilah, G., Tomekpe, K., Lusty, C., Markham, R., Swennen, R., and Keulemans, J. (2007). Sampling strategies and variability in fruit pulp micronutrient contents of West and Central African bananas and plantains (Musa species). Journal of Agricultural and Food Chemistry 55, 2633-2644. https://doi.org/10.1021/jf063119l
Marriott, J., and Lancaster, P. (1983). Bananas and plantains. Handbook of tropical foods, 85-143.
Mohapatra, D., Mishra, S., and Sutar, N. (2010). Banana and its by-product utilisation: an overview. Journal of Scientific & Industrial Research 69, 323-329.
Ketiku, A. O. (1973). Chemical composition of unripe (green) and ripe plantain (Musa paradisiaca). Journal of the Science of Food and Agriculture 24, 703-707. https://doi.org/10.1002/jsfa.2740240610
AOAC (2000). Association of Official Analytical Chemists. Official Methods of Analysis. 17th ed Washington DC USA.
AOAC (2010).Official Methods of Analysis, 20th edition. Association of Official Analytical Chemists, Washington, DC
Osborne, D. R., and Voogt, P. (1978). Calculation of calorific value. The analysis of Nutrients in Foods, Academic Press London, 239-240.
Bader, N. R. (2011). Sample preparation for flame atomic absorption spectroscopy: An Overview. Rasayan Journal of Chemistry 4, 49 - 55.
Fish, W. W., Perkins-Veazie, P., and Collins, J. K. (2002). A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. Journal of Food Composition and Analysis 15, 309 - 317. https://doi.org/10.1006/jfca.2002.1069
Nielsen, S. S. (2010). Food Analysis Laboratory Manual. Springer, New York. pp. 139-141
Bartolomeo, M. P., and Maisano, F. (2006). Validation of a Reversed-Phase HPLC Method for Quatitative Amino Acid Analysis. Journal of Biomolecular Techniques 17, 131 - 137.
Henderson, J. W., Ricker, R. D., Bidlingmeyer, B. A., & Woodward, C. (2000). Rapid, accurate, sensitive, and reproducible HPLC analysis of amino acids. Amino acid analysis using Zorbax Eclipse-AAA columns and the Agilent, 1100(1100), 1-10.
Steed, R. (2010). " Analysis of Amino Acids by HPLC Manual," Agilent Technologies, Inc., USA.
Yamazaki, W. T. (1953). An alkaline water retention capacity test for the evaluation of cookies in baking potentialities of soft winter wheat flours. Cereal Chemistry 30, 242 - 246.
Coffman, C. W., and Garcia, V. V. (1977). Functional properties and amino acid content of protein isolate from mung bean flour. Journal of Food Technology 12, 473 - 484. https://doi.org/10.1111/j.1365-2621.1977.tb00132.x
Abioye, V., Ade-Omowaye, B., Babarinde, G., and Adesigbin, M. (2011). Chemical, physico-chemical and sensory properties of soy-plantain flour. African Journal of Food Science 5, 176-180.
Himeda, M., Njintang, Y. N., Gaiani, C., Nguimbou, R. M., Scher, J., Facho, B., and Mbofung, C. M. (2014). Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method. Joutrnal of Food Science Technology 51, 1857-65. https://doi.org/10.1007/s13197-012-0697-9
Adi, D. D., Oduro, I., Tortoe, C., Kwofie, E. M., and Simpson, B. K. (2018). Physicochemical characteristics and microbiological quality of senescent plantain products. Cogent Food & Agriculture 4, 1441596. https://doi.org/10.1080/23311932.2018.1441596
Onwuka, G., and Onwuka, N. (2005). The effects of ripening on the functional properties of plantain and plantain based cake. International journal of food properties 8, 347-353. https://www.tandfonline.com/doi/full/10.1081/JFP-200059489
Yusufu, P. A., Egwujeh, S. I. D., Damak, A., and Netala, J. (2014b). Enrichment of ‘Apula’-A Roasted Maize Meal with African Yam Bean and Plantain Fruit Flour. Pakistan Journal of Nutrition 13, 377 - 380. http://pjbs.org/pjnonline/fin2765.pdf
Oduro, I., Ellis, W. O., Dziedzoave, N. T., and Nimako-Yeboah, K. (2000). Quality of gari from selected processing zones in Ghana. Food Control 11, 297 - 303. https://doi.org/10.1016/S0956-7135(99)00106-1
Roday, S. (2012). "Food Science and Nutrition " 2nd/Ed. Oxford University Press, New Delhi.
Zakpaa, H. D., Mak-Mensah, E. E., and Adubofour, J. (2010). Production and characterization of flour produced from ripe “apem” plantain (Musa sapientum L. var. paradisiacal; French horn) grown in Ghana. Journal of Agricultural Biotechnology and Sustainable Development 2, 92 - 99.
Chinma, C. E., Abu, J. O., and Abubakar, Y. A. (2010). Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat-based cake. International Journal of Food Science & Technology 45, 1746-1752. https://doi.org/10.1111/j.1365-2621.2010.02334.x
Severin, K. K., Akoa Essoma, E., Yeboah, D. K., Akpa, E. E., and Niamke, S. L. (2013). Physicochemical and nutritional characteristics assessement of two different traditional foods prepared with senescent plantain. African Journal of Food Science 7, 51-55. http://www.academicjournals.org/ajfs/contents/2013cont/Mar.htm
Amissah, J. G. N., Ellis, W. O., Oduro, I., and Manful, J. T. (2003). Nutrient composition of bran from new rice varieties under study in Ghana. Food Control 14, 21 - 24. https://doi.org/10.1016/S0956-7135(02)00047-6
Robinson, J. (1996). Bananas and plantains, crop production science in horticulture 5. CAB International, Wallingford.
Shamla, L., and Nisha, P. (2017). Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. Food chemistry 222, 53-60. https://doi.org/10.1016/j.foodchem.2016.12.007
Singh, U. (2001). Functional properties of grain legume flours. Journal of Food Science & Technology. 38, 191 - 199.
Mepba, H. D., Eboh, L., and Nwaojigwa, S. U. (2007). Chemical composition, functional and baking properties of wheat-plantain composite flours. African Journal of Food, Agriculture, Nutrition and Development, 7(1). 1-23 https://www.ajol.info/index.php/ajfand/article/view/136129
Kaur, M., and Singh, N. (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry 91, 403-411. https://doi.org/10.1016/j.foodchem.2004.06.015
Fennema, O. R. (1996). "Food Chemistry," third ed/Ed. Marcel Dekker, New York.
Oladele, A. K., and Aina, J. O. (2007). Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology, 6(21) 2473-2476 DOI: 10.5897/AJB2007.000-2391
Kaur, M., Kaushal, P., and Sandhu, S. K. (2011). Studies on physicochemical and pasting properties of taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour. Journal of Food Science and Technology 50 (1) 94 -100.
Du, S.-k., Jiang, H., Yu, X., and Jane, J.-l. (2014). Physicochemical and functional properties of whole legume flour. LWT-Food Science and Technology 55, 308-313. https://doi.org/10.1016/j.lwt.2013.06.001
Singh, U., Sagar, V. R., Behera, T. K., and Kumar, P. S. (2006). Effect of drying conditions on the quality of dehydrated selected vegetables. J Food Sci Technol 43, 579-582.
Joshi, A. U., Liu, C., and Sathe, S. K. (2015). Functional properties of select seed flours. LWT-Food Science and Technology 60, 325-331. https://doi.org/10.1016/j.lwt.2014.08.038
DOI: https://doi.org/10.46676/ij-fanres.v5i3.350
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.