Abstract

The effect of different pre-treatments on the functional properties of unripe mature green horn plantain flour (Musa paradisiaca)

Author(s): Olawuni Ijeoma, Charles C.Osobie, Anthonia E.Uzoukwu, Onyeneke N.Esther, Nwokenkwo Emilia

Flours were prepared fromunripe matured green (horn) plantain subjected to different pre-treatments, and examined for functional properties. The flour samples had moisture content between 8.76-10.88%. The plantain flour pretreated with citric acid had the highestWaterAbsorption Capacity and Bulk Density 5.54ml/g and 0.84g/ml respectively while pre-treatment with potassium metabisulphite (F) showed a high OilAbsorption Capacity of 7.36ml/g. The Wettability, Swelling Power and pH had values 1.33-2.33s, 2.07-5.20, and 6.24-6.88 respectively. Blanching increased the pH of the flour, however, no significant difference existed among the different samples (P<0.05). A considerable decrease in Swelling Power was observed with flour samples with citric acid (C) and potassium metabiusuphite (D). From the above results, unripe plantain flour had good functional properties and can function well in food systems.