Effects of Ripening and Pretreatment on the Proximate Composition and Functional Properties of Cardaba Banana (Musa ABB) Flour

Raliya Iliyasu, Helen Nwakego Ayo-Omogie

Abstract


Processing of Cardaba banana into flour can adequately minimize post-harvest losses and enhance utilization of this banana. This study investigated the effect of ripening and processing on the proximate composition of Cardaba banana flour. Three stages of ripening including 1 (green mature), 3 (more green than yellow) and 4 (more yellow than green) were selected for this study. The pulps were first pretreated using blanching and sulphiting while the control was not pretreated; before being dried and milled to produce flour. The samples were evaluated for changes in proximate composition and functional properties. At the end of the research, there were significant changes in the proximate composition as a result of both ripening and pretreatment. Moisture (7.83-8.24%), protein (3.26-3.31%), fibre (0.55-0.92%), increased with ripeness while ash (1.95-2.34%), fat (4.28-6.30%), carbohydrates (79.71-80.67%), energy value (374.44-388.58%), decreased with ripening. Blanching increased the moisture, ash, carbohydrate contents, of stage 1 flour; moisture, ash and energy value of stage 3 flour and the ash, protein and carbohydrate content of the stage 4 flour. Sulphiting on the other hand significantly increased the ash contents and reduced the protein and fibre contents of the flours. Bulk density (0.65-0.86 g/cm3) and swelling capacity (1.13-2.14%) increased with ripening while water absorption (106.7-470.0%) and oil absorption capacities (43.3-246.7%) reduced. Blanching increased most of the functional properties of the flours. The proximate and functional properties of the flours were in one way or the other affected significantly by ripening and pretreatment.

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