Effect of the Stage of Ripening on the Nutrients, Anti-nutrients and Functional Properties of Flours Made from Whole Plantain Fruit
U. E. Inyang, S. E. Nkop, E. B. Umoh
Current Journal of Applied Science and Technology · pp. 1–9 · Published 7 Oct 2017
10.9734/CJAST/2017/36712Abstract
Background and Aim: Plantain processing generates large quantities of peel that is discarded despite its nutritional and bioactive constituents. The aim of the study was to produce whole plantain flour at unripe, semi-ripe and fully ripe stages and compare the nutrients, anti-nutrients and functional properties of the flours. Study Design: Analysis of variance (ANOVA) was carried out. Place and Duration: Department of Food Science and Technology, University of Uyo, Akwa Ibom State, Nigeria, from September 2016 to March 2017. Methodology: Freshly harvested unripe plantains were shared into three portions. Portion 1 was processed into whole plantain flour immediately. Portions 2 and 3 were ripened naturally and processed into flours at semi-ripe and fully ripe stages, respectively. For flour production, unpeeled plantains were washed, steam blanched (100°C for 10 min), cooled, sliced, oven dried (60°C), milled and sieved to obtain the flour used for analysis. Results: The results revealed that all the parameters analyzed varied with ripening stages. Protein, carbohydrate, Na, and Fe in the flours decreased from 6.39%, 86.73%, 28.14mg/100g, and 2.45 mg/100 g at unripe stage to 5.98%, 85.69%, 27.96 mg/100 g and 2.38 mg/100 g at fully ripe stage. Conversely, fat, ash, crude fibre, K, Ca, Mg and Zn increased from 0.70%, 2.57%, 3.61%, 476.09 mg/100 g, 148.52 mg/100 g, 121.32 mg/100 g and 3.60 mg/100 g in unripe plantain flour to 1.16%, 3.43%, 3.74%, 481.21 mg/100 g, 149.58 mg/100 g, 124.11 mg/100 g and 3.66 mg/100 g, respectively in fully ripe flour. All the anti-nutrients decreased significantly (P = .05) with ripening. Bulk density, water and oil absorption capacities as well as swelling index decreased while foaming capacity increased with stages of ripening. Conclusion: Production of flours of high nutrients and low anti-nutrients from unpeeled plantain at various stages of ripening would ensure efficient utilization of plantain fruit with no waste generation and should be exploited.
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