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    Physicochemical studies on starches isolated from plantain cultivars, plantain hybrids and cooking banana

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    Date
    1992
    Author
    Eggleston, G.
    Swennen, R.
    Akoni, S.
    Type
    Journal Article
    Metadata
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    Abstract/Description
    Starches from mature, unripe fruit pulp of plantain cultivars (Musa supp., AAB group) representing the wide variability in Africa, tetraploid and diploid plantain hybrids and starchy cooking bananas (Musa spp., ABB group) were isolated and characterised. In general, studies revealed very compact irregularly shaped and sized granules, with low amylose content (9.11–17.16%), highly resistant to bacterial α‐amylase attack; Brabender amylograms showed very restricted swelling type patterns with great stability and negligible retrogradation. Results indicate that differences in physico‐chemical properties exist amongst the three Musa fruit group starches. Plantains represent a chemical/molecular homogeneous group, but heterogeneous for granule structure. Ploidy level affected hybrid properties. ABB cooking bananas starches exhibited highly pronounced restricted swelling and high gelatinisation and pasting temperatures, indicating a more ordered, very strongly bonded granule structure; chemical and physical properties varied considerably within the ABB genotype.
    https://doi.org/10.1002/star.19920440402
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/5412
    Digital Object Identifier (DOI)
    https://doi.org/10.1002/star.19920440402
    IITA Subjects
    Banana; Plantain
    Agrovoc Terms
    Plantains; Bananas
    Regions
    Africa
    Collections
    • Journal and Journal Articles4835
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