abiodun o., ebun o,, adewale f., morounke s journal of

Abiodun O., Ebun O,, Adewale F., Morounke S, jocrfuta.edu.ng. Vol. 1, No. 1, 2019: 44-58

44

Journal of ChemResearch Volume 1, No. 1, 2019

Effect of Deseeding and Domestic Cooking Times on the Proximate Composition, Some

Functional Properties and Mineral Contents of Plantain (Musa AAB)

Abiodun Oyeyemi1, Ebun Oladele1, Adewale Fadaka2, , Morounke Saibu3

1Chemistry Department, Federal University of Technology, Akure, Ondo State, Nigeria 2Department of Biochemistry, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria.

3Department of Biochemistry, Lagos State University, Lagos, Nigeria

ABSTRACT

The aim of this study was to investigate the influence of seed removal and heat treatment on the

nutritional composition, proximate and physicochemical properties of plantain. Flour samples

were prepared from raw and boiled samples of unripe, mature plantain (Musa AAB) and the

effect of boiling and seed removal on the proximate composition, functional properties and

mineral composition of the plantain flour were investigated. Results show that boiling had

significant effect on the proximate composition, mineral content, and functional properties of the

flour. However, seed removal had no significant effect on the functional properties except for the

water absorption capacity. The plantain flour contained 2.33–3.65 % crude protein, 6.70–9.82 %

moisture, 2.26–2.78 % ash, 1.45-2.0 % crude fat, and 1.75–2.50 % crude fibre and 80.56–82.58

% carbohydrates. The flour contained 3.2–6.5 mg/kg Sodium, 1.77–11.40 mg/kg Iron, 21.20–

49.75 mg/kg Calcium, 673.5–1140 mg/kg Potassium, 1.78–3.53 mg/kg Magnesium and 14.49–

24.15 mg/kg Phosphorus. The flour had bulk densities between 0.67–0.78 g/ml, least gelation

Concentration of 4–8 %, foaming capacities of 1.68–3.14 %. Water absorption capacities of

196.6 – 473 % and Oil absorption capacity of 96–216 %. Boiling considerably reduced the

foaming capacity and emulsion capacity while water absorption capacity, bulk densities and least

gelation concentration were increased by boiling.

Keywords: Proximate analysis; Plantain; Domestic cooking time; deseeding

www.jocrfuta.edu.ng

Journal of ChemResearch


45

1.0 Introduction

Banana plants are monocotyledonous

perennial and important crops in the tropical

and subtropical regions of the world (Strosse

et al., 2006). They include dessert banana,

plantain and cooking bananas. Plantain

(Musa paradisiaca AAB) and other cooking

bananas (Musa ABB) are almost entirely

derived from the AA-BB hybridization of

M. acuminata (AA) and M. balbisiana (BB)

(Robinson, 1996; Stover and Simmonds,

1987). Ripe plantain and cooking bananas

are very similar to unripe dessert bananas

(M. Cavendish AAA) in exterior

appearance, although often larger; the main

differences in the former being that their

flesh is starchy rather than sweet. They are

consumed in the ripe and unripe stages and

require cooking (Emaga et al., 2007).

Dessert bananas are consumed usually as

ripe fruits; whereas ripe and unripe plantain

fruits are usually consumed boiled or fried

(Surga et al., 1998). Plantain (Musa spp.) is

an important staple crop that contributes to

the calories and subsistence economies in

Africa. They are good sources of

carbohydrate (Marriott et al., 1981). Plantain

cultivation is attractive to farmers due to low

labour requirements for production

compared with cassava, maize, rice and yam

(Suntharalingam and Ravindran, 1993).

New high yield cultivars allow plantain

plants to be grown more extensively,

resulting in a higher economic value, as they

respond to plant improvement methods,

fertilization and pest and disease control

(Gwanfogbe et al., 1988). From the

nutritional point of view, these fruits are

among the green vegetables with the richest

iron and other nutrients (Aremu and

Udoessien, 1990). However, they are highly

perishable and subjected to fast

deterioration, as their moisture content and

high metabolic activity persist after harvest

(Demirel and Turhan, 2003). Air-drying

alone or together with sun-drying is largely

used for preserving unripe plantain. Besides

helping preservation, drying adds value to

plantain. Plantain chip is one such value-

added product with a crispy and unique

taste, consumed as a snack and as an

ingredient of breakfast cereals. It can be

consumed as produced or further processed

by coating with sweeteners, frying,

dehydrating or boiling (Demirel and Turhan,

2003). Banana powder is prepared from

dessert bananas after mashing and drying the

pulp in drum or spray dryers. The dried

product is pulverized and passed through a

100-mesh sieve, producing a free-flowing

powder which is stable for at least one year

after packaging. This powder is used in

bakery and confectionery industries, in the

treatment of intestinal disorders and in infant

diets (Adeniji et al., 2006). Dehydration is

one of the oldest methods of food

preservation (Adams, 2004) and converting

plantain into flour could contribute to reduce

losses and allow the food industry to store

the product throughout the year. In order to

use plantain flours as ingredients for the

food industry it is necessary to characterize

their chemical and nutritional composition,

as well as their physical, physicochemical,

rheological and functional properties.

Instant plantain flours were prepared from

ripe and unripe plantain (M. paradisiaca)

fingers, by cooking and subsequent oven

dehydration at 76 °C and at 88-92 °C,

respectively, by Ukhun and Ukpebor (1991).

These authors considered the products as

having commercial potential on their own or

as ingredients for other foods such as baby

weaning foods, puddings, soups and gravies.

Gwanfogbe et al. (1988) had shown the


46

usage of plantain flour at an industrial level,

with full or low starch content, in order to

maintain the texture of certain frequently

frozen and defrosted foodstuff. Dietary

fiber, resistant starch, proteins and mineral

contents increased in industrially elaborated

cookies when wheat flour was substituetd by

7% of unripe plantain flour, as shown by

Pacheco Delahaye et al. (2000). They also

showed that starch is the main component

(84%) of unripe plantain flour, while a

protein was 6.8%, fats0.3%, ash 0.5%, and

dietary fibre 7.6%. Juarez-Garcia et al.

(2006) also reported that plantain flour was

mainly total starch (73.36 %) and dietary

fibre (14.52 %); of the total starch, the

digestible starch one was 56.29 % and

resistant starch 17.50 %.

The aim of this study was to investigate the

influence of seed removal and heat treatment

on the nutritional compositions, proximate

and physicochemical properties of plantain.

There have been studies on the physical,

chemical, nutritional and microbiological

properties of plantain flour as well some

information on the effects of heat treatment

on some of these properties, however,

studies on the impact of domestic cooking

are few while information on the effect of

deseeding is scarce.

2.0 Materials and Methods

Sample collection

Mature, freshly-cut unripe plantain fruits

used for this research work were obtained

from a plantain farm in Akure, Ondo State,

Nigeria.

Chemicals and reagents

All the chemicals and reagents used in this

study were of analytical grade and were

products of British drug House Laboratory

(BDH) England. The distilled water used

was obtained from the Chemistry

Department at Federal University of

Technology, Akure.

Preparation of plantain flour

Plantain fingers were plucked from the

proximal end of the bunch following the

recommendation of Baiyeri and Ortiz

(1996). The fingers were washed with

portable water, peeled manually with

stainless steel kitchen knife and cut into two

equal parts. The seeds of one of the portions

were removed by cutting the fruits

longitudinally and scrapping off the seeds

while the second portion was left with the

seed. Cooking was carried out on some

samples of both parts by dipping in boiling

water of 100 oC for 5, 10 and 20 minutes

before slicing. The samples were cut into

thin slices of 2 mm thick and were sundried

for 3 days. Some samples were dried

directly in the sun without treatment, which

served as control. The dried samples were

milled with the aid of stainless Kenwood

Chef Blender, Model KM001 series to

obtain the flour. The flours were sieved and

stored in an air tight container for further

analysis.

Determination of Mineral Content

Mineral analysis was performed using the

procedure described by the AOAC (1990)

and Allen et al. (1974). The analytical

procedures used for sample treatment for

atomic absorption spectroscopy (AAS)

analysis as follows:


47

Digestion of sample

1 g of the sample was weighed into a pyrex

glass conical flask. 10 ml concentrated nitric

acid (HNO3) was introduced into the flask

with a straight pipette. 5 ml of per chloric

acid was also added. The mixture was

heated on an electro-thermal heater in a

fume cupboard for a period of 20 min until a

clear digest was obtained. The digest was

cooled to room temperature and diluted to

50ml with distilled water. The diluents were

filtered into a plastic vial for AAS analysis.

Mineral analysis

Potassium (K) and Sodium (Na) were

determined using Jenway digital flame

photometer FP 902PG (Bonire et al., 1990).

Calcium (Ca), Magnesium (Mg) and Iron

(Fe) were determined

spectrophotometrically by using Buck 210

VGP Atomic Absorption Spectrophotometer

(Buck Scientific, Norwalk) (Essien et al.,

1992). Phosphorus (P) was determined by

vanadomolybdate colorimetric method

(Ologhobo and Fetuga, 1983) and their

absorption compared with absorption of

prepared analytical standards..

Proximate Analysis of Samples

The proximate compositions of each sample

was carried out according to the method of

AOAC (1990).Each analysis was performed

in duplicate.

Moisture Content Determination

Two grams of each of the sample was

weighed into dried weighed crucible. The

samples were put into an oven at 1050C and

heated for 3h. The dried samples were put

into desiccators, allowed to cool and

reweighed. The process was repeated until

constant weight was obtained. The

difference in weight was calculated as a

percentage of the original sample (AOAC,

1990).

Percentage moisture = 𝑊2−𝑊3

𝑊2−𝑊1 × 100

Where

W1 = Initial weight of empty dish

W2 = Weight of dish + undried sample

W3 = Weight of dish + dried sample

Ash Content Determination

Three grams of each of the samples was

weighed into a dried, weighed crucible,

heated in a moisture extraction oven for 3 h

at 1000C before being transferred into a

muffle furnace at 5500C until it turned white

and free of carbon. The sample was then

removed from the furnace, cooled in a

desiccator to a room temperature and

reweighed immediately. The weight of the

residual ash was expressed as percentage

(AOAC, 1990).

Percentage Ash (%) = 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑠ℎ

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑜𝑟𝑖𝑔𝑖𝑛𝑎𝑙 𝑠𝑎𝑚𝑝𝑙𝑒 × 100

Crude Protein Determination

The micro kjeldahl method described by

AOAC (1990) was used. One gram of each

of the samples was mixed with 10ml of

concentrated H2SO4 in a digestion flask.

One tablet of selenium catalyst was added to

the tube and mixture heated inside a fume

cupboard until a clear solution was obtained.

The digest was transferred into distilled

water. Ten millimeter portion of the digest

mixed with equal volume of 45% (w/v)

NaOH solution and poured into a kjeldahl

distillation apparatus. The mixture was

distilled and the distillate collected into 2%

boric acid solution containing 3 drops of

mixed indicator. A total of 50 ml distillate

was collected and titrated as well. The


48

titration was duplicated and the average

value taken. The Nitrogen content was

calculated and multiplied with 6.25 to obtain

the crude protein content.

% Nitrogen = (𝑀×𝑁𝑓×𝑉1)𝑇

𝑆𝑎𝑚𝑝𝑙𝑒 𝑤𝑡.×𝑉2 × 100

Where:

Nf= Nitrogen factor = 0.014

M = Molarity of the acid = 0.1 M

V1 = Volume of the digest = 50 ml

V2 = Volume of digest used for distillation =

15 ml

Fat Content Determination

Three grams of the sample was loosely

wrapped with a pre-weighed filter paper and

put into the thimble which was fitted to a

clean round bottom flask, which has been

cleaned, dried and weighed. The soxhlet

flask was filled to ¾ of its volume with

petroleum ether (boiling point of 40 °C – 60

°C). The sample was heated with a heating

mantle and allowed to reflux for 5 h with

constant running cold water for

condensation of the ether vapor until the oil

has been completely extracted. The heating

was then stopped and the thimbles with the

spent samples kept and later weighed. The

difference in weight was received as mass of

fat and is expressed in percentage of the

sample (AOAC, 1990).

% fat = 𝑊2−𝑊1

𝑊3× 100

Where

W1 = weight of the empty extraction flask

W2 = weight of the flask and oil extracted

W3 = weight of the sample.

Crude Fibre Determination

Three grams (3 g) sample was put into 200

ml of 1.25% of H2S04 and boiled for 30

minutes. The solution and content then

poured into Buchner funnel equipped with

muslin cloth and secured with elastic band.

This was allowed to filter and residue was

then put into 200ml boiled NaOH and

boiling continued for 30 minutes, then

transferred to the buchner funnel and

filtered. It was then washed twice with

alcohol; the material obtained was then

washed thrice with petroleum ether. The

residue obtained was put in a clean, dry,

weighed crucible and dried in the moisture

extraction oven to a constant weight. The

dried crucible was removed, cooled and

weighed. The crucible was then placed in

the furnace and ignited at temperature of

300oC for 30 minutes after which it was

cooled in a desiccator and weighed. Then,

difference of weight is recorded as crude

fibre and expressed in percentage (AOAC,

1990).

% Crude fibre = 𝑊2−𝑊3

𝑊1× 100

Where

W1 = weight of original sample.

W2 = weight of crucible + residue

W3 = Weight of crucible + ash.

Carbohydrate Content Determination

Carbohydrate content was calculated as

weight by difference between 100 and the

summation of other proximate parameters.


49

% Carbohydrate = 100 – (%M + %A + %F1 + %P + %F2)

Where

M = % Moisture

P = % Protein

F1 = % Fat

A = % Ash

F2 = % Crude fibre

Determination of Functional Properties

Determination of water absorption

capacity (WAC)

The water absorption capacity (WAC) was

determined by the method described by

Beuchat (1977). 1.00 g of flour sample was

mixed with 10.00 cm3 distilled water and

centrifuged for 30 min. at 3500 r/min. The

supernatant was decanted into a 10 cm3

graduated measuring cylinder. The volume

noted was used to determine the volume of

water absorbed by difference and was

converted to gram with the density of water

to be 1.00 g/cm3. WAC was expressed as g/g

of absorbed water to flour sample. Triplicate

measurement was made and average results

taken.

Determination of oil absorption capacity

(OAC)

Beuchat (1977) method was also used for

the determination of oil absorption capacity

(OAC) of the flour samples. 0.5 g each flour

sample was mixed with 10.00 ml JOF Soya

oil (Density=0.9095 g/cm3). The mixture

was centrifuged at 3500 r/min for 30

minutes. The excess oil was decanted into a

10.00 cm3 graduated measuring cylinder and

the volume noted. The absorbed oil volume

was determined by difference and converted

to grams. The OAC was expressed as g/g of

absorbed oil to flour sample. Triplicate


taken.

Determination of foaming capacity (FC)

and foaming stability (FS)

Foaming Capacity (FC) was determined

using the method of Coffmann and Garciaj

(1977). 2.00 g of the flour sample was

whipped with 50.00 cm3 distilled water in a

Lapriva LA-999A blender. The mixture was

immediately poured into a 100.00 cm3

graduated measuring cylinder. The Foaming

capacity was taken as foam volume

immediately after mixing. The Foaming

Stabilities (FS) of the samples were

determined as a function of time for 0 - 24

hrs. Triplicate measurements was made and

average of the results taken.

Foaming capacity (%) = Vol. after homogenization−vol.before homegenization

Vol. before homogenisation×

100

Foaming stability (%) = Foam volume after time (t)

Initial foam volume× 100

Determination of Least Gelation

Concentration (LGC)

The Least Gelation Concentration (LGC) of

the flour samples was determined using the

modified method of Coffmann and Garciaj

(1977). Sample suspensions of 2 %, 4 %, 6

%, 8 %, 12 %, 14 %, 16 %, 18% and 20 %

(m/v) were prepared in 10 ml distilled water

in test tubes. The tubes containing the

suspensions were then heated for 1 hour in a

gentle boiling water bath and rapidly cooled

under running water. Further cooling was

done at about 4oC for 2 hrs. Each tube was

then inverted one after the other.


50

The least gelation concentration was taken

as the concentration when the sample from

the inverted test tube did not fall or slip.

Triplicate measurements were made and

average results taken.

Determination of Bulk Density

The bulk density of the samples was

determined using the method of (Okaka and

Potter, 1979), 50 g flour sample was put into

100 ml measuring cylinder and the cylinder

was tapped continuously until a constant

volume was obtained. The bulk density

(gcm-3) was calculated as weight of flour (g)

divided by flour volume (cm3). Triplicate


taken.

Bulk density (gcm-3) = Weight of sample (g)

Volume of sample (cm)

Determination of Emulsion capacity (EC)

and Emulsion Stability (ES)

Emulsion capacity and stabilities were

determined using the modified method of

Nwosu (2010). 0.5 gram of sample was

blended in a Kenwood major blender with 5

ml distilled water for 60 sec at maximum

speed. Executive Chef vegetable oil was

added in 5 ml portions with continued

blending. The emulsion so obtained was

centrifuged at 3500 rpm for 5 min. The

height of the emulsion layer was noted in the

graduated centrifuge tube. The emulsion

capacity was expressed as ml of oil

emulsified per gram of sample and was

expressed as a percentage. The emulsion so

prepared was then allowed to stand in a

graduated cylinder and the volume of water

separated at 0.0, 30 min. 1, 2, 3, 4 and 5 hrs

were recorded in mlg-1 as emulsion

stabilities. Triplicate measurement was

made and average results taken.

Emulsion capacity (%) = 𝑚𝐿 𝑜𝑓 𝑜𝑖𝑙 𝑒𝑚𝑢𝑙𝑠𝑖𝑓𝑖𝑒𝑑

𝑚𝐿 𝑜𝑓 𝑚𝑖𝑥𝑡𝑢𝑟𝑒×

100

3. Results and discussion

Table 1: Proximate Analysis of Plantain Flour

Result = mean ± SD of Duplicate Analysis

Note: BF0 = Raw Sample without Boiling


51

BF5= Boiled for 5 Min.

BF10=Boiled for 10 Min

BF20 = Boiled for 20 Min.

Table 2: Mineral Analysis of Plantain Flour (mgkg-1)

Result = mean ± SD of Triplicate Analysis




BF20 = Boiled for 20 Min.

Table 3: Functional Properties of Plantain Flour

Result = mean ± SD of Triplicate Analysis






52

Proximate Analysis

The result of proximate composition of the

raw and processed plantain flour samples are

presented in Table 1. Analysis of proximate

composition provides information on the

basic chemical composition of foods/ feeds.

The compositions are moisture, ash, crude

fat, protein, crude fibre and carbohydrates.

These components are fundamental to the

assessment of the nutritive quality of the

food being analyzed.

The moisture content of food or processed

product gives an indication of its shelf life

and nutritive value. Low moisture content is

a requirement for long storage life. The

moisture content values obtained for all

samples (6.74% - 9.82%) were significantly

higher than the result obtained by

Osundahunsi (2009) and Zakpaa et al.

(2010), with percentage moisture of plantain

flour said to be 5.0% and 3.4% respectively.

This result also showed that raw plantain

flour with seeds had a moisture content of

7.25% and shows no significant difference

from raw flour with seeds (7.49%). The

result also showed that boiling gives

significantly increase with increasing time

of boiling for both flour sample with seed

and those without seed. This may be

attributed to the absorption of water

molecule into the plantain. Hence, the

amount of water absorbed increases with

time spent inside the boiling water.

The percentage ash content fell within the

range reported in the literature of

Osundahunsi (2009), reported the ash

content of plantain in the range 2.2-2.8%.

However, the ash content of plantain with

seeds was slightly higher (2.71%) compared

to plantain without seeds (2.60%). From the

result obtained by boiling the samples. A

slight decrease was observed in the ash

content of the flour when boiled for 5, 10

and 20 minutes. These reductions may be

attributed to loss through leaching of soluble

inorganic matter/ minerals in the samples.

The percentage protein of the raw plantain

in this study was low and found to be

closely related to those reported on different

plantain varieties in Nigeria. Fagbemi

(1999) and Osundahunsi (2009) reported the

protein in raw plantain flour to be 3.50%

and 3.52% respectively which is consistent

to the 3.65 % and 3.35 % obtained for the

raw sample with seeds and raw sample

without seeds respectively in this study.

However, the insignificant difference in

percentage protein value obtained for the

flour sample without seeds showed that

plantain seed incorporate slight percentage

of protein to plantain. The study of the effect

of boiling showed slight decrease in the

protein content of both samples with seeds

and those without seeds. This slight

reduction might suggest a destruction of the

protein due to application of heat, as high

temperature results in protein denaturation

and destruction (Ihekoronye and Ngoddy,

1985). The percentage fat obtained in this

study was consistent and in agreement with

that obtained by Osundahunsi (2009) but

slightly differs from the findings of Fagbemi

(1999), that reported higher fat content in

the range of 2.5- 5.5% for raw plantain

flour. The observed differences may

possibly be due to genetic or environmental

factors. The percentage fat obtained for

plantain flour without seeds was

significantly lower than the one without

seeds. Likewise, there was slight reduction

in the fat content of the boiled samples

compared to the raw samples. Hence,

cooked plantain is a suitable food product

for the obese due to its low fat content. More

so, the low fat content in boiled sample will

enhance the storage life of the flour due to

the lowered chance of rancid flavor


53

development as crude fat is a property used

as basis in determining auto-oxidation which

can lead to rancidity and affect flavor of

food.

The result of percentage crude fibre for

uncooked samples (Table 1) showed no

change between plantain flour with seeds

and flour without seeds and the result

obtained was consistent with that obtained

by Fagbemi (1999) and Osundahunsi (2009)

who reported the crude fibre of plantain in

the range 1.30 – 2.00 % and 1.30 %

respectively. However, boiling was

discovered to bring significant

improvements in crude fibre content with

samples boiled for 10 minutes with the

highest value. The amount of crude fibre in

the flour sample may influence the

digestibility of menu or diets prepared from

the products and may also help to maintain

normal internal distention of the intestinal

tract and thus aid peristaltic movements

(Pearson, 1981).

The result of percentage carbohydrates

(Table 1) showed no significant difference

between plantain flour with seeds and those

without seeds and the result was also in

accordance and closely related to that

obtained by Ogazi (1996) and Adeniji et al.

(2008) with 82.25% and 80.70%

respectively. The slight reduction observed

in boiled samples was believed to be due to

loss through leaching of soluble

carbohydrates into the boiling water. The

overall result showed that plantain is a rich

carbohydrates food which provides energy

for the body, especially the brain and the

nervous system.

Mineral Analysis of Plantain Flour

The results of mineral composition of raw

and processed plantain flour with seeds and

without seeds are presented in the table 2.

Result showed that plantain is rich in

Potassium (673.5 – 1140 mg/kg), moderate

in Calcium (21.2 – 49.75 mg/kg) and

Phosphorus (14.49 – 24.15 mg/kg) but very

low in iron (1.77 – 11.4 mg/kg) and Sodium

(3.15 – 6.5 mg/kg) which these values are

consistent with results obtained by Adepoju

et al. (2010). However, the result showed no

significant difference in sodium

concentration between plantain flour with

seeds and flour without seeds. Boiling was

however discovered to cause significant

increase in the sodium concentration.

Significant difference was however noted in

the calcium, potassium, iron and phosphorus

concentration between raw plantain flour

with seeds and raw samples without seeds

with boiling causing reduction effect on the

calcium and phosphorus concentration and

increase in potassium and iron

concentration. These increasing results

however does not tallies with the findings of

(Ebuehi et al., 2005) who reported

significant losses in various mineral

including iron, sodium, phosphorus, calcium

and magnesium in the roots and raw leaves

of cassava as a result of boiling. The

different outcomes might be the nature of

the binding process of the metals.

Since the plantain flour used in this study

have higher concentration of most of these

minerals, it could be formulated into instant

flours for convalescence and in formulation

of baby foods as these categories of human

requires high amount of minerals for growth

and repair. Plantain is low in sodium

contains very little fat and no cholesterol.

Therefore, it is useful in managing patients

with high blood pressure and heart disease


54

(Dzomeku et al., 2006). Due to low sodium

and protein contents, plantain is used in

special diets for kidney disease sufferers.

Functional Properties of Plantain Flour

The result of the functional properties of raw

and boiled plantain flour with seeds and

without seeds are as presented in Table 3.

Water absorption capacity

Water absorption capacity is the ability of

the flour to absorb water for improved

consistency. Result showed that raw plantain

flour without seeds has higher value (226%)

than raw flour with seeds (196%). This

result falls within the range reported in the

literature, Fagbemi (1999) in his work on the

effect of blanching and ripening on

functional properties of plantain reported the

WAC of plantain to be between 250% –

338%. Boiling of each samples for 5, 10

and 20 minutes was discovered to have an

increasing effect on the water absorption

capacity with increasing time of boiling

(333% - 473%). The high water absorption

capacity of the boiled flour samples is due to

increased temperature and macromolecular

structure of the carbohydrates in plantain.

Unripe plantain has high amylose/

amylopectin content implying high hydroxyl

(–OH) groups to form hydrogen bonding

and hence ability to bind more water. The

good water absorption capacity of the boiled

sample will enhance their uses as binding

agents in food processing and in

pharmaceutical industry.

Oil absorption capacity

The result of oil absorption capacity of the

raw plantain flour with seeds was higher

than that of corresponding flour without

seeds which are 216 % and 206 %

respectively. This is due to the higher

protein contents of the flour with seeds

which encourages hydrophobicity with polar

amino acids (Fagbemi, 2004). The result

obtained for both samples with seeds and

without seeds are comparable with the value

of 210 % reported by Osundahunsi (2009).

The result of boiled samples gives lower

values compared to their corresponding raw

samples. Boiling was discovered to bring

reduction in the oil absorption capacity

value with increasing time of boiling. The

reduction in the oil absorption capacity

obtained for boiled samples was due to

decrease in protein content observed in each

sample which is caused by protein

denaturation by the influence of heat

through boiling.

Foaming capacity and stability

The result of the foaming capacity (Table 3)

of the plantain flour showed that plantain

used in this study has low values (1.68 –

3.14%) which are comparable with the result

obtained by Fagbemi (1999) who reported

the values of raw and blanched plantain

flour to be between 1.90% – 5.79%. The

result showed no significant difference

between the samples with and without seeds

which implies that seeds do not have any

effect on the foaming capacity of plantain. It

was also noted that there was a decreasing

trend in the foaming capacity of the boiled

plantain flour with samples boiled for 20

min. having the least values of 1.84% and

1.68% for flour with and without seeds

respectively. The low values obtained for

plantain used in this study indicates that

plantain cannot be incorporated into food

products that requires foam such as ice

cream because improved foaming capacity,

improved functionality to be used for the

production of some foods such as cake and

ice cream (Abbey and Ibeh, 1988).


55

Bulk densities (gml-1)

The bulk densities of both plantain flour

with seeds and those without seeds showed

no significant difference. Likewise, boiling

does not show significant difference from

the raw samples, which implies that removal

of seeds and boiling does not have any

significant effect on the bulk density of

plantain flour. However, the bulk densities

obtained in this study is slightly of higher

values (0.67 gml-1 – 0.78 gml-1) than that

obtained by Osundahunsi (2009) who

reported 0.43 gml-1. The results were

however comparable with result of Fagbemi

(1999) who reported 0.42 gml-1 – 0.72 gml-1

on bulk densities of raw and blanched

plantain flours.

Least gelation concentration

The least gelation concentrations determined

did not have any significant difference

between samples of plantain flour with seed

and those without seeds. However, boiling

was discovered to cause increasing trend in

the gelation properties of the flours with

increasing time. The result obtained for raw

sample with seeds and without seeds was

lower than that reported by Fagbemi (1999)

for plantain flour with values ranges from

6.0% –8.0%. However, samples boiled for

10 and 20 mins were discovered to fall

within this range with values noted as 6%

and 8% respectively. These results may

indicate that boiling will not be a suitable

processing technique for plantain in various

food applications such as in comminuted

sausage products and in new product

development where gelation may be needed

to provide increased gel strength.

Emulsion capacities

The result of emulsion capacities in Table 3

was discovered to show no significant

difference between raw flour with seeds

(18.63%) and raw flour without seeds

(20.02%). However, significant decrease is

observed as boiling was done on the samples

whilst the decrease follow trend from

boiling for 5minutes to boiling for 20

minutes. Hence, boiling has significant

effect on the emulsion capacity of plantain

flour. The result obtained for the emulsion

capacities falls within the range reported by

Fagbemi (1999) with values ranging

between 7.27% - 19.09%. The decrease in

emulsion capacity is due to reduction in the

interfacial tension between water and oil in

the emulsion. The surface activity is a

function of the ease with which protein can

migrate to, adsorb, unfold and rearrange at

an interface and presumably boiling reduce

the surface activity of plantain flour and

thereby increase the interfacial tension

which leads to a decrease in emulsion

capacity (Kinsella, 1979).

4.0 Conclusion

The results showed that removal of plantain

seeds did not have any significant effect on

moisture, ash and protein contents. Boiling

however, resulted in a decreasing trend in

fat, crude fibre and protein contents of both

samples with seeds and those without seeds.

This shows that boiling of plantain for a

long period of time reduces the quality of

this food since proximate composition is an

index of quality characteristics. The Least

gelation, water absorption, foaming

capacity/stability, and emulsion capacity are

affected by boiling and boiling time.

Therefore, boiling may be selectively used

to improve or inhibit these functional

properties of plantain flour. Removal of

plantain seeds however has no significant

effect on most of the functional properties

except for water absorption capacity which

increases. Hence, boiled plantain will be

highly useful as binding agents in food

processing and in pharmaceutical industry.

There is need to investigate the applications


56

of whole Musa flour in baking and

confectioneries from the point of view of

their pasting properties and also investigate

the effects of other cooking methods such as

frying and roasting on the functional

properties, mineral contents and proximate

composition of plantain in other to ascertain

the best cooking methods of plantain.

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