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    How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?

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    Journal Article (608.6Kb)
    Date
    2021-07-29
    Author
    Udomkun, P.
    Masso, C.
    Swennen, R.
    Innawong, B.
    Alakonya, A.
    Fotso Kuate, A.
    Vanlauwe, B.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.
    Acknowledgements
    Rose Ndango Jules Lienou
    https://dx.doi.org/10.3390/foods10081749
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7191
    IITA Authors ORCID
    Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997
    Cargele Massohttps://orcid.org/0000-0002-3980-6832
    Rony Swennenhttps://orcid.org/0000-0002-5258-9043
    Fotso Kuate, A.https://orcid.org/0000-0002-5247-7519
    bernard vanlauwehttps://orcid.org/0000-0001-6016-6027
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.3390/foods10081749
    Research Themes
    Biotech and Plant Breeding; Natural Resource Management; Nutrition and Human Health; Plant Production and Health
    IITA Subjects
    Aflatoxin; Agronomy; Banana; Food Systems; Natural Resource Management; Nutrition; Plant Breeding; Plant Health; Plant Production; Plantain
    Agrovoc Terms
    Flours; Plantains; Products; Hybrids; Ripening stage; Starch; Bananas; Cultivars
    Regions
    Africa; Central Africa
    Countries
    Cameroon
    Hubs
    Eastern Africa Hub; Central Africa Hub
    Journals
    Foods
    Collections
    • Journal and Journal Articles4835
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