Abiodun O., Ebun O,, Adewale F., Morounke S, jocrfuta.edu.ng. Vol. 1, No.

1, 2019: 44-58

www.jocrfuta.edu.ng

Journal of ChemResearch

Journal of ChemResearch Volume 1, No. 1, 2019

Effect of Deseeding and Domestic Cooking Times on the Proximate Composition, Some
Functional Properties and Mineral Contents of Plantain (Musa AAB)

Abiodun Oyeyemi1, Ebun Oladele1, Adewale Fadaka2, , Morounke Saibu3

1
Chemistry Department, Federal University of Technology, Akure, Ondo State, Nigeria
2
Department of Biochemistry, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria.
3
Department of Biochemistry, Lagos State University, Lagos, Nigeria

ABSTRACT

The aim of this study was to investigate the influence of seed removal and heat treatment on the
nutritional composition, proximate and physicochemical properties of plantain. Flour samples
were prepared from raw and boiled samples of unripe, mature plantain (Musa AAB) and the
effect of boiling and seed removal on the proximate composition, functional properties and
mineral composition of the plantain flour were investigated. Results show that boiling had
significant effect on the proximate composition, mineral content, and functional properties of the
flour. However, seed removal had no significant effect on the functional properties except for the
water absorption capacity. The plantain flour contained 2.33–3.65 % crude protein, 6.70–9.82 %
moisture, 2.26–2.78 % ash, 1.45-2.0 % crude fat, and 1.75–2.50 % crude fibre and 80.56–82.58
% carbohydrates. The flour contained 3.2–6.5 mg/kg Sodium, 1.77–11.40 mg/kg Iron, 21.20–
49.75 mg/kg Calcium, 673.5–1140 mg/kg Potassium, 1.78–3.53 mg/kg Magnesium and 14.49–
24.15 mg/kg Phosphorus. The flour had bulk densities between 0.67–0.78 g/ml, least gelation
Concentration of 4–8 %, foaming capacities of 1.68–3.14 %. Water absorption capacities of
196.6 – 473 % and Oil absorption capacity of 96–216 %. Boiling considerably reduced the
foaming capacity and emulsion capacity while water absorption capacity, bulk densities and least
gelation concentration were increased by boiling.

Keywords: Proximate analysis; Plantain; Domestic cooking time; deseeding

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1.0 Introduction

Banana plants are monocotyledonous high metabolic activity persist after harvest
perennial and important crops in the tropical (Demirel and Turhan, 2003). Air-drying
and subtropical regions of the world (Strosse alone or together with sun-drying is largely
et al., 2006). They include dessert banana, used for preserving unripe plantain. Besides
plantain and cooking bananas. Plantain helping preservation, drying adds value to
(Musa paradisiaca AAB) and other cooking plantain. Plantain chip is one such value-
bananas (Musa ABB) are almost entirely added product with a crispy and unique
derived from the AA-BB hybridization of taste, consumed as a snack and as an
M. acuminata (AA) and M. balbisiana (BB) ingredient of breakfast cereals. It can be
(Robinson, 1996; Stover and Simmonds, consumed as produced or further processed
1987). Ripe plantain and cooking bananas by coating with sweeteners, frying,
are very similar to unripe dessert bananas dehydrating or boiling (Demirel and Turhan,
(M. Cavendish AAA) in exterior 2003). Banana powder is prepared from
appearance, although often larger; the main dessert bananas after mashing and drying the
differences in the former being that their pulp in drum or spray dryers. The dried
flesh is starchy rather than sweet. They are product is pulverized and passed through a
consumed in the ripe and unripe stages and 100-mesh sieve, producing a free-flowing
require cooking (Emaga et al., 2007). powder which is stable for at least one year
Dessert bananas are consumed usually as after packaging. This powder is used in
ripe fruits; whereas ripe and unripe plantain bakery and confectionery industries, in the
fruits are usually consumed boiled or fried treatment of intestinal disorders and in infant
(Surga et al., 1998). Plantain (Musa spp.) is diets (Adeniji et al., 2006). Dehydration is
an important staple crop that contributes to one of the oldest methods of food
the calories and subsistence economies in preservation (Adams, 2004) and converting
Africa. They are good sources of plantain into flour could contribute to reduce
carbohydrate (Marriott et al., 1981). Plantain losses and allow the food industry to store
cultivation is attractive to farmers due to low the product throughout the year. In order to
labour requirements for production use plantain flours as ingredients for the
compared with cassava, maize, rice and yam food industry it is necessary to characterize
(Suntharalingam and Ravindran, 1993). their chemical and nutritional composition,
as well as their physical, physicochemical,
New high yield cultivars allow plantain rheological and functional properties.
plants to be grown more extensively,
resulting in a higher economic value, as they Instant plantain flours were prepared from
respond to plant improvement methods, ripe and unripe plantain (M. paradisiaca)
fertilization and pest and disease control fingers, by cooking and subsequent oven
(Gwanfogbe et al., 1988). From the dehydration at 76 °C and at 88-92 °C,
nutritional point of view, these fruits are respectively, by Ukhun and Ukpebor (1991).
among the green vegetables with the richest These authors considered the products as
iron and other nutrients (Aremu and having commercial potential on their own or
Udoessien, 1990). However, they are highly as ingredients for other foods such as baby
perishable and subjected to fast weaning foods, puddings, soups and gravies.
deterioration, as their moisture content and Gwanfogbe et al. (1988) had shown the
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usage of plantain flour at an industrial level, Chemicals and reagents

with full or low starch content, in order to All the chemicals and reagents used in this
maintain the texture of certain frequently study were of analytical grade and were
frozen and defrosted foodstuff. Dietary products of British drug House Laboratory
fiber, resistant starch, proteins and mineral (BDH) England. The distilled water used
contents increased in industrially elaborated was obtained from the Chemistry
cookies when wheat flour was substituetd by Department at Federal University of
7% of unripe plantain flour, as shown by Technology, Akure.
Pacheco Delahaye et al. (2000). They also
showed that starch is the main component Preparation of plantain flour
(84%) of unripe plantain flour, while a Plantain fingers were plucked from the
protein was 6.8%, fats0.3%, ash 0.5%, and proximal end of the bunch following the
dietary fibre 7.6%. Juarez-Garcia et al. recommendation of Baiyeri and Ortiz
(2006) also reported that plantain flour was (1996). The fingers were washed with
mainly total starch (73.36 %) and dietary portable water, peeled manually with
fibre (14.52 %); of the total starch, the stainless steel kitchen knife and cut into two
digestible starch one was 56.29 % and equal parts. The seeds of one of the portions
resistant starch 17.50 %. were removed by cutting the fruits
longitudinally and scrapping off the seeds
The aim of this study was to investigate the while the second portion was left with the
influence of seed removal and heat treatment seed. Cooking was carried out on some
on the nutritional compositions, proximate samples of both parts by dipping in boiling
and physicochemical properties of plantain. water of 100 oC for 5, 10 and 20 minutes
There have been studies on the physical, before slicing. The samples were cut into
chemical, nutritional and microbiological thin slices of 2 mm thick and were sundried
properties of plantain flour as well some for 3 days. Some samples were dried
information on the effects of heat treatment directly in the sun without treatment, which
on some of these properties, however, served as control. The dried samples were
studies on the impact of domestic cooking milled with the aid of stainless Kenwood
are few while information on the effect of Chef Blender, Model KM001 series to
deseeding is scarce. obtain the flour. The flours were sieved and
stored in an air tight container for further
2.0 Materials and Methods analysis.

Sample collection Determination of Mineral Content

Mature, freshly-cut unripe plantain fruits Mineral analysis was performed using the
used for this research work were obtained procedure described by the AOAC (1990)
from a plantain farm in Akure, Ondo State, and Allen et al. (1974). The analytical
Nigeria. procedures used for sample treatment for
atomic absorption spectroscopy (AAS)
analysis as follows:

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Digestion of sample
1 g of the sample was weighed into a pyrex 𝑊2−𝑊3
glass conical flask. 10 ml concentrated nitric Percentage moisture = 𝑊2−𝑊1 × 100
acid (HNO3) was introduced into the flask
with a straight pipette. 5 ml of per chloric Where
acid was also added. The mixture was
heated on an electro-thermal heater in a W1 = Initial weight of empty dish
fume cupboard for a period of 20 min until a W2 = Weight of dish + undried sample
clear digest was obtained. The digest was W3 = Weight of dish + dried sample
cooled to room temperature and diluted to
50ml with distilled water. The diluents were Ash Content Determination
filtered into a plastic vial for AAS analysis. Three grams of each of the samples was
weighed into a dried, weighed crucible,
Mineral analysis heated in a moisture extraction oven for 3 h
Potassium (K) and Sodium (Na) were at 1000C before being transferred into a
determined using Jenway digital flame muffle furnace at 5500C until it turned white
photometer FP 902PG (Bonire et al., 1990). and free of carbon. The sample was then
Calcium (Ca), Magnesium (Mg) and Iron removed from the furnace, cooled in a
(Fe) were determined desiccator to a room temperature and
spectrophotometrically by using Buck 210 reweighed immediately. The weight of the
VGP Atomic Absorption Spectrophotometer residual ash was expressed as percentage
(Buck Scientific, Norwalk) (Essien et al., (AOAC, 1990).
1992). Phosphorus (P) was determined by
vanadomolybdate colorimetric method
(Ologhobo and Fetuga, 1983) and their Percentage Ash (%) =
absorption compared with absorption of 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑠ℎ
× 100
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑜𝑟𝑖𝑔𝑖𝑛𝑎𝑙 𝑠𝑎𝑚𝑝𝑙𝑒
prepared analytical standards..

Proximate Analysis of Samples Crude Protein Determination

The proximate compositions of each sample The micro kjeldahl method described by
was carried out according to the method of AOAC (1990) was used. One gram of each
AOAC (1990).Each analysis was performed of the samples was mixed with 10ml of
in duplicate. concentrated H2SO4 in a digestion flask.
One tablet of selenium catalyst was added to
Moisture Content Determination the tube and mixture heated inside a fume
Two grams of each of the sample was cupboard until a clear solution was obtained.
weighed into dried weighed crucible. The The digest was transferred into distilled
samples were put into an oven at 1050C and water. Ten millimeter portion of the digest
heated for 3h. The dried samples were put mixed with equal volume of 45% (w/v)
into desiccators, allowed to cool and NaOH solution and poured into a kjeldahl
reweighed. The process was repeated until distillation apparatus. The mixture was
constant weight was obtained. The distilled and the distillate collected into 2%
difference in weight was calculated as a boric acid solution containing 3 drops of
percentage of the original sample (AOAC, mixed indicator. A total of 50 ml distillate
1990). was collected and titrated as well. The
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titration was duplicated and the average Crude Fibre Determination

value taken. The Nitrogen content was Three grams (3 g) sample was put into 200
calculated and multiplied with 6.25 to obtain ml of 1.25% of H2S04 and boiled for 30
the crude protein content. minutes. The solution and content then
poured into Buchner funnel equipped with
(𝑀×𝑁 ×𝑉1 )𝑇 muslin cloth and secured with elastic band.
% Nitrogen = 𝑆𝑎𝑚𝑝𝑙𝑒𝑓 𝑤𝑡.×𝑉 × 100
2 This was allowed to filter and residue was
then put into 200ml boiled NaOH and
Where:
boiling continued for 30 minutes, then
Nf= Nitrogen factor = 0.014
transferred to the buchner funnel and
M = Molarity of the acid = 0.1 M
filtered. It was then washed twice with
V1 = Volume of the digest = 50 ml
alcohol; the material obtained was then
V2 = Volume of digest used for distillation =
washed thrice with petroleum ether. The
15 ml
residue obtained was put in a clean, dry,
weighed crucible and dried in the moisture
Fat Content Determination
extraction oven to a constant weight. The
Three grams of the sample was loosely
dried crucible was removed, cooled and
wrapped with a pre-weighed filter paper and
weighed. The crucible was then placed in
put into the thimble which was fitted to a
the furnace and ignited at temperature of
clean round bottom flask, which has been
300oC for 30 minutes after which it was
cleaned, dried and weighed. The soxhlet
cooled in a desiccator and weighed. Then,
flask was filled to ¾ of its volume with
difference of weight is recorded as crude
petroleum ether (boiling point of 40 °C – 60
fibre and expressed in percentage (AOAC,
°C). The sample was heated with a heating
1990).
mantle and allowed to reflux for 5 h with
constant running cold water for
condensation of the ether vapor until the oil
has been completely extracted. The heating 𝑊2 −𝑊3
was then stopped and the thimbles with the % Crude fibre = × 100
𝑊1
spent samples kept and later weighed. The
difference in weight was received as mass of Where
fat and is expressed in percentage of the W1 = weight of original sample.
sample (AOAC, 1990). W2 = weight of crucible + residue
𝑊2 −𝑊1 W3 = Weight of crucible + ash.
% fat = 𝑊3
× 100
Carbohydrate Content Determination
Where Carbohydrate content was calculated as
W1 = weight of the empty extraction flask weight by difference between 100 and the
W2 = weight of the flask and oil extracted summation of other proximate parameters.
W3 = weight of the sample.

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% Carbohydrate = 100 – (%M + %A +

%F1 + %P + %F2) Determination of foaming capacity (FC)
and foaming stability (FS)
Where Foaming Capacity (FC) was determined
M = % Moisture using the method of Coffmann and Garciaj
P = % Protein (1977). 2.00 g of the flour sample was
F1 = % Fat whipped with 50.00 cm3 distilled water in a
A = % Ash Lapriva LA-999A blender. The mixture was
F2 = % Crude fibre immediately poured into a 100.00 cm3
graduated measuring cylinder. The Foaming
Determination of Functional Properties capacity was taken as foam volume
immediately after mixing. The Foaming
Determination of water absorption Stabilities (FS) of the samples were
capacity (WAC) determined as a function of time for 0 - 24
The water absorption capacity (WAC) was hrs. Triplicate measurements was made and
determined by the method described by average of the results taken.
Beuchat (1977). 1.00 g of flour sample was
mixed with 10.00 cm3 distilled water and
centrifuged for 30 min. at 3500 r/min. The Foaming capacity (%) =
supernatant was decanted into a 10 cm3 Vol. after homogenization−vol.before homegenization
×
graduated measuring cylinder. The volume Vol. before homogenisation

noted was used to determine the volume of 100

water absorbed by difference and was
converted to gram with the density of water Foaming stability (%) =
Foam volume after time (t)
to be 1.00 g/cm3. WAC was expressed as g/g Initial foam volume
× 100
of absorbed water to flour sample. Triplicate
measurement was made and average results
taken. Determination of Least Gelation
Concentration (LGC)
Determination of oil absorption capacity The Least Gelation Concentration (LGC) of
(OAC) the flour samples was determined using the
Beuchat (1977) method was also used for modified method of Coffmann and Garciaj
the determination of oil absorption capacity (1977). Sample suspensions of 2 %, 4 %, 6
(OAC) of the flour samples. 0.5 g each flour %, 8 %, 12 %, 14 %, 16 %, 18% and 20 %
sample was mixed with 10.00 ml JOF Soya (m/v) were prepared in 10 ml distilled water
oil (Density=0.9095 g/cm3). The mixture in test tubes. The tubes containing the
was centrifuged at 3500 r/min for 30 suspensions were then heated for 1 hour in a
minutes. The excess oil was decanted into a gentle boiling water bath and rapidly cooled
10.00 cm3 graduated measuring cylinder and under running water. Further cooling was
the volume noted. The absorbed oil volume done at about 4oC for 2 hrs. Each tube was
was determined by difference and converted then inverted one after the other.
to grams. The OAC was expressed as g/g of
absorbed oil to flour sample. Triplicate
measurement was made and average results
taken.
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The least gelation concentration was taken Determination of Emulsion capacity (EC)
as the concentration when the sample from and Emulsion Stability (ES)
the inverted test tube did not fall or slip.
Triplicate measurements were made and Emulsion capacity and stabilities were
average results taken. determined using the modified method of
Nwosu (2010). 0.5 gram of sample was
Determination of Bulk Density blended in a Kenwood major blender with 5
The bulk density of the samples was ml distilled water for 60 sec at maximum
determined using the method of (Okaka and speed. Executive Chef vegetable oil was
Potter, 1979), 50 g flour sample was put into added in 5 ml portions with continued
100 ml measuring cylinder and the cylinder blending. The emulsion so obtained was
was tapped continuously until a constant centrifuged at 3500 rpm for 5 min. The
volume was obtained. The bulk density height of the emulsion layer was noted in the
(gcm-3) was calculated as weight of flour (g) graduated centrifuge tube. The emulsion
divided by flour volume (cm3). Triplicate capacity was expressed as ml of oil
measurement was made and average results emulsified per gram of sample and was
taken. expressed as a percentage. The emulsion so
prepared was then allowed to stand in a
graduated cylinder and the volume of water
Weight of sample (g) separated at 0.0, 30 min. 1, 2, 3, 4 and 5 hrs
Bulk density (gcm-3) = Volume of sample (cm)
were recorded in mlg-1 as emulsion
stabilities. Triplicate measurement was
made and average results taken.
𝑚𝐿 𝑜𝑓 𝑜𝑖𝑙 𝑒𝑚𝑢𝑙𝑠𝑖𝑓𝑖𝑒𝑑
Emulsion capacity (%) = 𝑚𝐿 𝑜𝑓 𝑚𝑖𝑥𝑡𝑢𝑟𝑒
×
100

3. Results and discussion

Table 1: Proximate Analysis of Plantain Flour

Result = mean ± SD of Duplicate Analysis

Note: BF0 = Raw Sample without Boiling

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BF5= Boiled for 5 Min.

BF10=Boiled for 10 Min
BF20 = Boiled for 20 Min.

Table 2: Mineral Analysis of Plantain Flour (mgkg-1)

Result = mean ± SD of Triplicate Analysis

Note: BF0 = Raw Sample without Boiling
BF5= Boiled for 5 Min.
BF10= Boiled for 10 Min.
BF20 = Boiled for 20 Min.

Table 3: Functional Properties of Plantain Flour

Result = mean ± SD of Triplicate Analysis

Note: BF0 = Raw Sample without Boiling
BF5= Boiled for 5 Min.
BF10= Boiled for 10 Min.
BF20= Boiled for 20 Min.

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Proximate Analysis and 20 minutes. These reductions may be

The result of proximate composition of the attributed to loss through leaching of soluble
raw and processed plantain flour samples are inorganic matter/ minerals in the samples.
presented in Table 1. Analysis of proximate
composition provides information on the The percentage protein of the raw plantain
basic chemical composition of foods/ feeds. in this study was low and found to be
The compositions are moisture, ash, crude closely related to those reported on different
fat, protein, crude fibre and carbohydrates. plantain varieties in Nigeria. Fagbemi
These components are fundamental to the (1999) and Osundahunsi (2009) reported the
assessment of the nutritive quality of the protein in raw plantain flour to be 3.50%
food being analyzed. and 3.52% respectively which is consistent
to the 3.65 % and 3.35 % obtained for the
The moisture content of food or processed raw sample with seeds and raw sample
product gives an indication of its shelf life without seeds respectively in this study.
and nutritive value. Low moisture content is However, the insignificant difference in
a requirement for long storage life. The percentage protein value obtained for the
moisture content values obtained for all flour sample without seeds showed that
samples (6.74% - 9.82%) were significantly plantain seed incorporate slight percentage
higher than the result obtained by of protein to plantain. The study of the effect
Osundahunsi (2009) and Zakpaa et al. of boiling showed slight decrease in the
(2010), with percentage moisture of plantain protein content of both samples with seeds
flour said to be 5.0% and 3.4% respectively. and those without seeds. This slight
This result also showed that raw plantain reduction might suggest a destruction of the
flour with seeds had a moisture content of protein due to application of heat, as high
7.25% and shows no significant difference temperature results in protein denaturation
from raw flour with seeds (7.49%). The and destruction (Ihekoronye and Ngoddy,
result also showed that boiling gives 1985). The percentage fat obtained in this
significantly increase with increasing time study was consistent and in agreement with
of boiling for both flour sample with seed that obtained by Osundahunsi (2009) but
and those without seed. This may be slightly differs from the findings of Fagbemi
attributed to the absorption of water (1999), that reported higher fat content in
molecule into the plantain. Hence, the the range of 2.5- 5.5% for raw plantain
amount of water absorbed increases with flour. The observed differences may
time spent inside the boiling water. possibly be due to genetic or environmental
factors. The percentage fat obtained for
The percentage ash content fell within the plantain flour without seeds was
range reported in the literature of significantly lower than the one without
Osundahunsi (2009), reported the ash seeds. Likewise, there was slight reduction
content of plantain in the range 2.2-2.8%. in the fat content of the boiled samples
However, the ash content of plantain with compared to the raw samples. Hence,
seeds was slightly higher (2.71%) compared cooked plantain is a suitable food product
to plantain without seeds (2.60%). From the for the obese due to its low fat content. More
result obtained by boiling the samples. A so, the low fat content in boiled sample will
slight decrease was observed in the ash enhance the storage life of the flour due to
content of the flour when boiled for 5, 10 the lowered chance of rancid flavor
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development as crude fat is a property used Mineral Analysis of Plantain Flour

as basis in determining auto-oxidation which
can lead to rancidity and affect flavor of The results of mineral composition of raw
food. and processed plantain flour with seeds and
without seeds are presented in the table 2.
The result of percentage crude fibre for Result showed that plantain is rich in
uncooked samples (Table 1) showed no Potassium (673.5 – 1140 mg/kg), moderate
change between plantain flour with seeds in Calcium (21.2 – 49.75 mg/kg) and
and flour without seeds and the result Phosphorus (14.49 – 24.15 mg/kg) but very
obtained was consistent with that obtained low in iron (1.77 – 11.4 mg/kg) and Sodium
by Fagbemi (1999) and Osundahunsi (2009) (3.15 – 6.5 mg/kg) which these values are
who reported the crude fibre of plantain in consistent with results obtained by Adepoju
the range 1.30 – 2.00 % and 1.30 % et al. (2010). However, the result showed no
respectively. However, boiling was significant difference in sodium
discovered to bring significant concentration between plantain flour with
improvements in crude fibre content with seeds and flour without seeds. Boiling was
samples boiled for 10 minutes with the however discovered to cause significant
highest value. The amount of crude fibre in increase in the sodium concentration.
the flour sample may influence the Significant difference was however noted in
digestibility of menu or diets prepared from the calcium, potassium, iron and phosphorus
the products and may also help to maintain concentration between raw plantain flour
normal internal distention of the intestinal with seeds and raw samples without seeds
tract and thus aid peristaltic movements with boiling causing reduction effect on the
(Pearson, 1981). calcium and phosphorus concentration and
increase in potassium and iron
The result of percentage carbohydrates concentration. These increasing results
(Table 1) showed no significant difference however does not tallies with the findings of
between plantain flour with seeds and those (Ebuehi et al., 2005) who reported
without seeds and the result was also in significant losses in various mineral
accordance and closely related to that including iron, sodium, phosphorus, calcium
obtained by Ogazi (1996) and Adeniji et al. and magnesium in the roots and raw leaves
(2008) with 82.25% and 80.70% of cassava as a result of boiling. The
respectively. The slight reduction observed different outcomes might be the nature of
in boiled samples was believed to be due to the binding process of the metals.
loss through leaching of soluble
carbohydrates into the boiling water. The Since the plantain flour used in this study
overall result showed that plantain is a rich have higher concentration of most of these
carbohydrates food which provides energy minerals, it could be formulated into instant
for the body, especially the brain and the flours for convalescence and in formulation
nervous system. of baby foods as these categories of human
requires high amount of minerals for growth
and repair. Plantain is low in sodium
contains very little fat and no cholesterol.
Therefore, it is useful in managing patients
with high blood pressure and heart disease
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(Dzomeku et al., 2006). Due to low sodium which encourages hydrophobicity with polar
and protein contents, plantain is used in amino acids (Fagbemi, 2004). The result
special diets for kidney disease sufferers. obtained for both samples with seeds and
without seeds are comparable with the value
Functional Properties of Plantain Flour of 210 % reported by Osundahunsi (2009).
The result of the functional properties of raw The result of boiled samples gives lower
and boiled plantain flour with seeds and values compared to their corresponding raw
without seeds are as presented in Table 3. samples. Boiling was discovered to bring
reduction in the oil absorption capacity
value with increasing time of boiling. The
Water absorption capacity reduction in the oil absorption capacity
Water absorption capacity is the ability of obtained for boiled samples was due to
the flour to absorb water for improved decrease in protein content observed in each
consistency. Result showed that raw plantain sample which is caused by protein
flour without seeds has higher value (226%) denaturation by the influence of heat
than raw flour with seeds (196%). This through boiling.
result falls within the range reported in the
literature, Fagbemi (1999) in his work on the Foaming capacity and stability
effect of blanching and ripening on The result of the foaming capacity (Table 3)
functional properties of plantain reported the of the plantain flour showed that plantain
WAC of plantain to be between 250% – used in this study has low values (1.68 –
338%. Boiling of each samples for 5, 10 3.14%) which are comparable with the result
and 20 minutes was discovered to have an obtained by Fagbemi (1999) who reported
increasing effect on the water absorption the values of raw and blanched plantain
capacity with increasing time of boiling flour to be between 1.90% – 5.79%. The
(333% - 473%). The high water absorption result showed no significant difference
capacity of the boiled flour samples is due to between the samples with and without seeds
increased temperature and macromolecular which implies that seeds do not have any
structure of the carbohydrates in plantain. effect on the foaming capacity of plantain. It
Unripe plantain has high amylose/ was also noted that there was a decreasing
amylopectin content implying high hydroxyl trend in the foaming capacity of the boiled
(–OH) groups to form hydrogen bonding plantain flour with samples boiled for 20
and hence ability to bind more water. The min. having the least values of 1.84% and
good water absorption capacity of the boiled 1.68% for flour with and without seeds
sample will enhance their uses as binding respectively. The low values obtained for
agents in food processing and in plantain used in this study indicates that
pharmaceutical industry. plantain cannot be incorporated into food
products that requires foam such as ice
Oil absorption capacity cream because improved foaming capacity,
The result of oil absorption capacity of the improved functionality to be used for the
raw plantain flour with seeds was higher production of some foods such as cake and
than that of corresponding flour without ice cream (Abbey and Ibeh, 1988).
seeds which are 216 % and 206 %
respectively. This is due to the higher
protein contents of the flour with seeds
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 Abiodun O., Ebun O,, Adewale F., Morounke S, jocrfuta.edu.ng. Vol. 1, No. 1, 2019: 44-58

Bulk densities (gml-1) (20.02%). However, significant decrease is

The bulk densities of both plantain flour observed as boiling was done on the samples
with seeds and those without seeds showed whilst the decrease follow trend from
no significant difference. Likewise, boiling boiling for 5minutes to boiling for 20
does not show significant difference from minutes. Hence, boiling has significant
the raw samples, which implies that removal effect on the emulsion capacity of plantain
of seeds and boiling does not have any flour. The result obtained for the emulsion
significant effect on the bulk density of capacities falls within the range reported by
plantain flour. However, the bulk densities Fagbemi (1999) with values ranging
obtained in this study is slightly of higher between 7.27% - 19.09%. The decrease in
values (0.67 gml-1 – 0.78 gml-1) than that emulsion capacity is due to reduction in the
obtained by Osundahunsi (2009) who interfacial tension between water and oil in
reported 0.43 gml-1. The results were the emulsion. The surface activity is a
however comparable with result of Fagbemi function of the ease with which protein can
(1999) who reported 0.42 gml-1 – 0.72 gml-1 migrate to, adsorb, unfold and rearrange at
on bulk densities of raw and blanched an interface and presumably boiling reduce
plantain flours. the surface activity of plantain flour and
thereby increase the interfacial tension
Least gelation concentration which leads to a decrease in emulsion
The least gelation concentrations determined capacity (Kinsella, 1979).
did not have any significant difference
between samples of plantain flour with seed 4.0 Conclusion
and those without seeds. However, boiling The results showed that removal of plantain
was discovered to cause increasing trend in seeds did not have any significant effect on
the gelation properties of the flours with moisture, ash and protein contents. Boiling
increasing time. The result obtained for raw however, resulted in a decreasing trend in
sample with seeds and without seeds was fat, crude fibre and protein contents of both
lower than that reported by Fagbemi (1999) samples with seeds and those without seeds.
for plantain flour with values ranges from This shows that boiling of plantain for a
6.0% –8.0%. However, samples boiled for long period of time reduces the quality of
10 and 20 mins were discovered to fall this food since proximate composition is an
within this range with values noted as 6% index of quality characteristics. The Least
and 8% respectively. These results may gelation, water absorption, foaming
indicate that boiling will not be a suitable capacity/stability, and emulsion capacity are
processing technique for plantain in various affected by boiling and boiling time.
food applications such as in comminuted Therefore, boiling may be selectively used
sausage products and in new product to improve or inhibit these functional
development where gelation may be needed properties of plantain flour. Removal of
to provide increased gel strength. plantain seeds however has no significant
effect on most of the functional properties
Emulsion capacities except for water absorption capacity which
The result of emulsion capacities in Table 3 increases. Hence, boiled plantain will be
was discovered to show no significant highly useful as binding agents in food
difference between raw flour with seeds processing and in pharmaceutical industry.
(18.63%) and raw flour without seeds There is need to investigate the applications
55
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of whole Musa flour in baking and of Food, Agriculture, Nutrition and

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