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

dc.contributor.authorUdomkun, P.
dc.contributor.authorMasso, C.
dc.contributor.authorSwennen, R.
dc.contributor.authorInnawong, B.
dc.contributor.authorAlakonya, A.
dc.contributor.authorFotso Kuate, A.
dc.contributor.authorVanlauwe, B.
dc.date.accessioned2021-08-02T09:27:15Z
dc.date.available2021-08-02T09:27:15Z
dc.date.issued2021-07-29
dc.identifier.citationUdomkun, P., Masso, C., Swennen, R., Innawong, B., Alakonya, A., Fotso Kuate, A. & Vanlauwe, B. (2021). How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? Foods, 10(8): 1749, 1-22.
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7191
dc.description.abstractThe 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.
dc.description.sponsorshipAfrican Union Research Grants
dc.description.sponsorshipInternational Institute of Tropical Agriculture
dc.format.extent1-22
dc.language.isoen
dc.subjectFlours
dc.subjectPlantains
dc.subjectProducts
dc.subjectHybrids
dc.subjectRipening stage
dc.subjectStarch
dc.subjectBananas
dc.subjectCultivars
dc.titleHow does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationSilpakorn University
cg.contributor.affiliationInternational Maize and Wheat Improvement Center
cg.coverage.regionAfrica
cg.coverage.regionCentral Africa
cg.coverage.countryCameroon
cg.coverage.hubEastern Africa Hub
cg.coverage.hubCentral Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNatural Resource Management
cg.researchthemeNutrition and Human Health
cg.researchthemePlant Production and Health
cg.identifier.bibtexciteidUDOMKUN:2021b
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAflatoxin
cg.iitasubjectAgronomy
cg.iitasubjectBanana
cg.iitasubjectFood Systems
cg.iitasubjectNatural Resource Management
cg.iitasubjectNutrition
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Health
cg.iitasubjectPlant Production
cg.iitasubjectPlantain
cg.journalFoods
cg.notesOpen Access Journal
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.3390/foods10081749
cg.iitaauthor.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.iitaauthor.identifierCargele Masso: 0000-0002-3980-6832
cg.iitaauthor.identifierRony Swennen: 0000-0002-5258-9043
cg.iitaauthor.identifierFotso Kuate, A.: 0000-0002-5247-7519
cg.iitaauthor.identifierbernard vanlauwe: 0000-0001-6016-6027
cg.futureupdate.requiredNo
cg.identifier.issue8: 1749
cg.identifier.volume10
cg.contributor.acknowledgementsRose Ndango Jules Lienou


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