Ajiboye, Tolulope Stella, Olatunde Sogo James and Olajire Ajekigbe Sola

Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

*Corresponding Author: Ajiboye, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.

Received: December 03, 2024; Published: December 13, 2024

Abstract

Cooking banana is an underutilized fruit with high post-harvest loss, high in fibre and important in the management of diabetes. Plantain on the other hand, is one of the widely grown fruit and cash crop in Nigeria. Both cooking banana and plantain flours were blended in the ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 respectively and evaluated for proximate, functional and pasting food application. Proximate analysis of the flour blends revealed a significant (p < 0.05) increase in moisture (9.51 to 10.64%), fat (0.79 to 1.50%) and carbohydrate (80.99 to 82.47%) as inclusion of plantain flour increases while a significant (p < 0.05) increase in protein (3.28 to 5.47%), ash (2.37 to 2.75%), and crude fibre (0.80 to 2.17%) as inclusion of cooking banana increases. Results for functional properties revealed no significant differences in bulk density (0.70 to 0.71g/ml), water absorption capacity increases with increase in cooking banana flour in the blends (1.22 to 1.80g/g), oil absorption capacity ranged from 0.70g/g to 0.81g/g while the highest value was recorded for 50% plantain flour and 50% cooking banana flour. Results for pasting properties showed a significant increase in the peak viscosity (5614 to 6816.5 RVU), trough viscosity (4396.5 to 4666.5 RVU), breakdown viscosity (1218 to 2223 RVU), and final viscosity (6622 to 6676 RVU) with increase in cooking banana flour in the blends. On the other hand, a decrease in the setback viscosity (2005 to 2279.5 RVU), peak time (5.3 to 5.5 minutes) and pasting temperature (84.42 to 85.6°C) were observed with increase in cooking banana flour. This investigation proposes the utilization of the cooking banana and plantain flour blends in food application.

Keywords: Plantain; Cooking; Banan

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Citation

Citation: Ajiboye., et al. “Proximate, Functional and Pasting Properties of Cooking Banana and Plantain Flour Blends". Acta Scientific Agriculture 9.1 (2025): 14-20.

Copyright

Copyright: © 2025 Ajiboye., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.