EFFECT OF PROCESSING ON THE PROXIMATE, MINERAL, AND PASTING PROPERTIES OF WHOLE FLOUR MADE FROM SOME NEW PLANTAIN AND BANANA HYBRIDS PULP AND PEEL MIXTURE

99
Agro Science Journal of Tropical Agriculture, Food, Environment and Extension
Volume 7 Number 2 May 2008 pp. 99 -105
ISSN 1119-7455 URL: http://www.agrosciencejournal.com/


EFFECT OF PROCESSING ON THE PROXIMATE, MINERAL, AND
PASTING PROPERTIES OF WHOLE FLOUR MADE FROM SOME NEW
PLANTAIN AND BANANA HYBRIDS PULP AND PEEL MIXTURE

Adeniji, Tajudeen Adebayo and Tenkouano, Abdou
International Institute of Tropical Agriculture, P.M.B. 5320, Oyo Road, Ibadan, Nigeria.

ABSTRACT
The effect of processing on the proximate and mineral composition, as well as pasting properties of
whole flour produced from a selection of new Musa hybrids generated by the International Institute
of Tropical Agriculture (IITA) was investigated. Results show that blanching had significant effect
(p<0.05) on the proximate composition, mineral contents and pasting properties of whole Musa
flour. However, there was no significant treatment effect (p>0.05) on the moisture, potassium and
zinc content of the flour. Some of the pasting properties of the flour, including peak viscosity, final
viscosity, setback viscosity and pasting time were not significantly different (p>0.05) across various
treatments used. This finding suggests that traditional method of peeling plantain and banana
fingers without blanching could be more beneficial based on the nutrient profiles, time and
resources required to accomplish the blanching process. Whole plantain and banana flour may
constitute an important feeding stuff for livestock, which may eventually provide protein in human
diet from consumption of meat and other products from livestock.

Key words: Processing, proximate, minerals, whole flour, hybrids, plantain.

INTRODUCTION

Plantain and banana (Musa spp.) are important
have
been
documented
(Ihekoronye
and
staple crops that contribute to the calories and
Ngoddy, 1985; Okaka et al., 1992; Onigbinde,
subsistence economies in Africa. They are good
2001). Rahman, et al. (1963) reported on the
sources of carbohydrate, (Marriott, et.al, 1981).
utilisation of flour from unpeeled green plantain
Plantain cultivation is attractive to farmers due
in poultry feed, and concluded that no ill or toxic
to the low labour requirements for production
effects could be observed in the chicks fed with
compared with cassava, maize, rice and yam
the flour. The authors further reported that there
(Marriott and Lancaster, 1983). Plantain pulp is
was no mortality in the course of the experiment,
low in protein with estimated values of 4g per kg
while organoleptic tests revealed that there was
in green unripe finger, and 9g per kg in the fully
no difference in the colour or flavour of the meat
ripe finger. A higher level of about 72g per kg is
produced.
found in the peels, which makes the peel a
Pasting properties is an important index
suitable feeding stuff for ruminants, especially in
in determining the cooking and baking qualities
ripe form (Izonfuo and Omuaru, 1988). Plantain
of flours (PBIP, 1995). Starch when heated
peel is richer in minerals such as potassium,
increases in viscosity as a result of the swelling
calcium, magnesium, phosphorus, copper and
of the starch granules. Plantain absorbs water
iron, except sodium, when compared to the pulp,
during cooking, which results in softening of the
at all stages of physiological ripeness, with
pulp. The amount of water absorbed depends on
increasing levels of potassium, calcium and iron
the duration of cooking, starch content and the
as the fruits ripens (Izonfuo and Omuaru, 1988).
cultivar (Dadzie, 1995). Studies have been
High level of potassium in plantain makes it an
conducted on the pasting properties of plantain-
important raw material for indigenous soap
soy flour mixes (Abioye et al., (2006).
manufacture and in the amendment of acidic
Similarly, Daramola and Osanyinlusi (2005)
soils (Izonfuo and Omuaru, 1988). The

physiological role of minerals in human diet

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100
Effect of Processing on the Proximate, Mineral, and Pasting Propertie

reported on the pasting properties of six varieties
Preparation of flour.
of banana in Ekiti state. High set back value, an
Finger samples were collected from the second
important component of pasting properties of
hand from the proximal end of the bunch
starch is associated with a cohesive paste and
following the recommendation of Baiyeri and
has been reported (Oduro, et al., 2000) to be
Ortiz (2000) the same day the bunch was
significant in domestic products such as pounded
harvested. Some samples were immersed in a
yam, which requires high set back, high
plastic bowl with potable water and then sliced
viscosity and high paste stability. Setback value
longitudinally into two with the aid of stainless
may be considered an important parameter in
kitchen knife. Blanching was carried out on
Musa spp. fruits based on their wide application
some samples by dipping fingers in hot water at
in traditional recipe in many parts of Africa. In
100oC for 5, and 10 minutes before slicing.
Ghana for instance, fufu (a mixture of boiled
Some samples were peeled and dried directly in
green plantain and cassava, pounded into a thick
the oven without treatment, which served as
dough) and ampesi (boiled fruit) are the main
control. Sliced fruits were placed in petri dishes
household dishes usually eaten with soup or
and covered with filter paper to prevent
stew (Akomeah, et al., 1995). Ogazi (1996) also
contamination. Drying was carried out in
reported that when an unripe plantain is cooked,
Forced-Air Moisture Extraction Plus II Oven,
and pounded, a meal called fufu is obtained,
Sanyo Gallenkamp PLC, United Kingdom, at
which can be eaten with soup. Both unripe and
65oC for about 48 hours and milled with the aid
ripe plantain is cooked and pounded with boiled
of stainless Kenwood Chef Warring Blender,
yam or cocoyam to improve the texture of the
Model KM001 (0067078) series.
meal, which is usually smooth, and more elastic
when compared to pounded yam or cocoyam
Proximate analysis.
alone (Ogazi, 1996). The production and
Proximate analyses for moisture, protein (N x
utilisation of flour from unripe cooking banana
6.25), fat, ash, and crude fibre of samples were
and plantain has been reported (Oyesile, 1987).
determined
according
to
AOAC
(1990)
Two parts of the flours may be reconstituted in
procedures. Carbohydrate content was calculated
one part of boiling water, and mixed thoroughly
by difference.
with a wooden spatula over the heating medium

to produce a thick dough, called ‘amala’, a
Determination of Minerals.
traditional dish commonly eaten with vegetable
Mineral analysis was performed using the
soup in Western Nigeria among the Yorubas.
procedure described by AOAC (1990) and Allen
The objective of this work was to provide
et al., (1984). The analytical procedures used
information on the nutritional composition of
for sample treatment for AAS analysis are as
new Musa hybrids in furtherance of their
follows: 1gram sample was weighed into a
industrial potentials and utilisation.
pyrex glass conical flask. 10ml concentrated
nitric acid was introduced into the flask with a
MATERIALS AND METHODS
straight pipette. 5ml of perchloric acid was also
Plant materials.
added. The mixture was heated on an electro-
Five cultivars of new plantain and banana
thermal heater for about 20 minutes until a clear
hybrids released into the farming systems in
digest was obtained. The digest was cooled to
West and Central Africa (WCA) and East and
room temperature and diluted to 50ml with
Southern Africa (ESA) were investigated,
distilled water. The diluent was filtered into a
including the preferred landrace, Agbagba.
plastic vial for AAS analysis.
These included four plantain hybrids (PITA 14,

PITA 17, PITA 24, PITA 26) and a cooking
Determination of pasting properties.
banana hybrid (BITA 3). These hybrids were
Pasting properties of flour was characterised
chosen based on their consistent agronomic
using Rapid Visco Analyser (RVA) Model 3C,
performance, post harvest qualities and farmers’
Newport Scientific PTY Ltd., Sydney) as
perception. Samples were obtained from the
described by Delcour et al. (2000) and Sanni et
experimental station of the International Institute
al., (2004). Five gram (5g) of sample was
of Tropical Agriculture (IITA), High Rainfall
accurately weighed into a weighing vessel.
Station, Onne agro ecology, located on Latitude
25ml of distilled water was dispensed into a new
04o 43' N, Longitude 07o 01' E and 10m Altitude,
test canister. Sample was transferred onto the
near Port Harcourt, Nigeria. The soil is sandy
water surface in the canister, after which the
loam Oxisol of Nkpologu series (Ndubizu,
paddle was placed into the canister. The blade
1981). Rainfall is bimodal with an annual total
was vigorously joggled up and down through the
of about 1500mm.
sample ten times or more until no flour lumps

remained neither on the water surface nor on the

paddle. The paddle was placed into the canister

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101
Adeniji, Tajudeen Adebayo and Tenkouano, Abdou


Table 1. Effect of blanching on the proximate composition of whole flour made from
black Sigatoka resistant Musa bybrids pulp and peel mixture
Treatment
MC
Protein
Starch
Sugar
Amylose
Fat
Ash



%



HW-10

1.99a
4.39b
73.15a

1.55b
19.62b
1.32b
3.66b
HW-5
1.91a
4.42b
70.29b

1.79b
23.11a
1.33b
4.04a
CW
2.13a
4.49b
73.29a
2.49a
22.25a b
1.49a
4.17a
C
2.25a
4.61a
66.64c
1.43b
22.31a b
1.47a
4.30a
HW-10= Finger dipped for 10 minutes in Hot Water at 100oC, HW-5= Finger dipped for 5 minutes in Hot Water at 100oC,
CW=Finger dipped in Cold Water at ambient temperature of 27-30oC; C=Control, finger peeled and dried directly, no treatment.

Values in the same column with different letters are significantly different at p<0.05.

Table 2. Effect of blanching on mineral composition of whole flour made from black
sigatoka resistant Musa hybrids pulp and peel mixture

Treatment
Ca
Mg
K
P
Na
Mn
Cu
Fe
Zn




µg/g






HW-10
600b
700b
11600a

1100b
44.4c
61.9ab
5.2a
141.4a
8.1a
HW-5

700a
700b
11600a

1100b
53.2a
55.2b
4.37b
72.5c
8.2a

CW
600b
710ab
11600a
1200a
45.7bc
58.8b
4.43ab
121.4ab
8.2a

C
700a
730a
11600a

1200a
49.8ab
70.3a
5.05ab
94.6bc
8.8a

HW-10= Finger dipped for 10 minutes in Hot Water at 100oC, HW-5= Finger dipped for 5 minutes in Hot Water at 100oC,
CW=Finger dipped in Cold Water at ambient temperature of 27-30oC; C=Control, finger peeled and dried directly, no treatment.

Values in the same column with different letters are significantly different at p<0.05.

Table 3. Effect of blanching on pasting properties of whole flour made from black
sigatoka resistant Musa hybrids pulp and peel mixture

Treatment
PV
TV
BV
FV
SV
PTi
Pte
HW-10

179.3a
158.5b
20.7b

232.2a

73.7a
5.9a
87.7ab
HW-5
179.3a
158.5b
20.7b

232.2a

73.7a

5.9a
87.6ab
CW

185.3a
158.2b

26.3a
235.5a
77.3a
5.8a
87.9a
C

197.2a
172.8a
24.4ab
246.1a
73.3a
5.8a
87.2b
HW-10= Finger dipped for 10 minutes in Hot Water at 100oC, HW-5= Finger dipped for 5 minutes in Hot Water at 100oC,
CW=Finger dipped in Cold Water at ambient temperature of 27-30oC; C=Control, finger peeled and dried directly, no treatment.

PV=Peak Viscosity, TV=Trough Value, BV=Breakdown Value, FV=Final Viscosity, SV=Setback Viscosity, PTi=Pasting Time,
PTe=Pasting Temperature, RVU= Rapid Visco Unit.


Values in the same column with different letters are significantly different at p<0.05.

---

102
and both were inserted firmly into the paddle
either drying or product quality. Effect of blanching
coupling so that the paddle is properly centred. The
on product quality, preservation, and enzyme
measurement cycle was initiated by depressing the
inactivation has been extensively studied by a
motor tower of the instrument. The test was then
number of authors (Levi et al., 1980; Mowlah, et al.,
allowed to proceed and terminate automatically. All
1981; Garcia et al., 1985; Cano et al., 1990a).
chemical
analyses
were
performed
at
the
Blanching is an important step in fruit and vegetable
International Institute of Tropical Agriculture (IITA),
processing because of many advantages it can offer,
Ibadan, Nigeria.
one
of
which
is
to
inactivate
enzymes

(Dandamrongrak, et al., 2003). Freezing and
Statistical Analysis.
combined blanching and freezing has been reported
The data generated were analysed using Statistical
to increase drying rate and therefore decrease drying
Analysis Systems version 9.1 SAS (2003) software
time of bananas.
package. Significance of treatment means was tested
Blanching could provide a major means of
at 5% probability level using Duncan’s New Multiple
reducing processing cost through increased drying
Range Test (DNMRT).
efficiency in flour processing using the new plantain

and banana varieties. Further research is necessary to
improve product quality because treatments that
RESULTS AND DISCUSSION
produced the greatest improvement in drying
performance also has the greatest effect in reducing
Proximate composition.
product quality (Dandamrongrak, et al., 2003).
Results show that blanching had no effect on the

moisture content of the new Musa hybrids (Table 1).
The protein content in the control (4.61%) differed
Mineral composition.
The effect of blanching on mineral profiles of whole
significantly (p<0.05) from treated fingers. Starch
Musa flour made from plantain and banana hybrid
obtained in cold water treated fingers (73.29%) and
pulp and peel mixture is presented in Table 2. Data
blanching (100oC for 10 minutes) (73.15%) are
show that fingers subjected to 5 min blanching and
significantly different (p<0.05) from others. Cold
the control were significantly different (p<0.05) in
water treatment also had significant effect (p<0.05)
calcium (700
on sugar (2.49%) and fat (1.49) content of whole
µg/g each) compared to other methods.
Control had a significant effect (p<0.05) on
Musa flour. Fingers immersed in cold water
magnesium (730
(73.29%) and those blanched at 100oC for 10 minutes
µg/g) compared to other methods,
but similar to cold water treated fingers with 710
(73.15) had a significant (p<0.05) effect on the starch
µg/g
magnesium. Blanching had no significant effect
content of flour. Cold water treatment also had
(p>0.05) on potassium (11600
significant effect on sugar (2.49%) and fat (1.49%)
µg/g) and zinc (8.1-
8.2
content of Musa flour. The amylose (23.11%)
µg/g) contents in different Musa flour. However,
both cold water treated fingers and the control had a
obtained in fingers blanched at 100oC for 5 minutes
significant effect (p<0.05) on phosphorus (1200
differed significantly (p<0.05) from the value
µg/g)
content of flour. Fingers blanched for 5 minutes
obtained in fingers treated for 10 minutes, but similar
differed significantly (p<0.05) from others in sodium
to cold water treated fingers and the control. The ash
(53.2
content in the control (4.30%), and those of cold
µg/g) but similar to the control (49.8µg/g).
Significant different (p<0.05) was observed in the
water treated fingers (4.17%) and fingers blanched
control experiment compared to treated fingers in
for 5 minutes (4.04%) were significantly different
manganese content (70.3
(p<0.05) from fingers blanched for 10 minutes.
µg/g), but similar to
61.9
Conventionally, flour is made from green plantain
µg/g found in fingers treated in hot water for 10
minutes. Fingers treated for 10 minutes was
and banana by hand-peeling the fruits, which is often
significantly different (p<0.05) in both copper
difficult and time consuming. Crowther (1979)
(5.2
recommended that fingers should be soaked in hot
µg/g) and iron (141.4µg/g) contents of the flour.
However, the concentration of copper was similar to
water before peeling, but this rarely helps, and, with
the control (5.05
experience, hand peeling untreated fingers can be
µg/g) and cold water treated fingers
(4.43
quite successful despite its limitation. Suffice to say
µg/g), while iron content of cold water
(121.4
that blanching of fingers has no beneficial effect on
µg/g) also have similarity with fingers treated
for 10 minutes in hot water. The reason for higher
the peeling, but can affect the nutrients as observed in
levels of iron in fingers treated in hot water for 10
this present study. Notwithstanding, physical pre-
minutes compared to other treatments cannot be
treatments such as blanching, osmotic pre-treatment
explained scientifically. Ahenkora et al., (1996)
(Sankat et al., 1996) and freezing (Eshtiaghi et al.,
reported that boiling increased the moisture content
1994) have been investigated in order to improve
of plantain pulp while frying decreased the moisture

---

Adeniji, Tajudeen Adebayo and Tenkouano, Abdou

103
content. Green plantains absorb more moisture when
This finding suggests that traditional method may
boiled and lost more moisture when fried. This
have some beneficial effect on the nutrient profiles,
increase in the moisture content of plantain pulp may
time and economy of Musa flour production.
be due to osmosis, involving the movement of water
Improved cultivars of plantain and banana may
molecules from the peel to the pulp (Aboua, 1991;
provide high quality whole flour from the entire fruit
Marriott and Lancaster, 1983). In this present study,
for livestock feed, which may eventually provide
unpeeled green plantains were blanched at different
protein in human diet from consumption of meat and
temperatures prior to drying. There is tendency for
other products of livestock. Such flour may be
movement of nutrients alongside the moisture from
employed
in
traditional
dishes
for
human
the peel to the pulps, thereby increasing the nutrient
consumption based on their nutritional profiles.
levels in the pulp. The peel of plantain and banana
There is need to investigate the application of whole
like those of other fruits confer rigidity to the whole
Musa flour in baking and confectioneries from the
fruit and consequently protects the edible pulp from
point of view of their pasting properties. The use of
the surrounding environment. This eliminates
entire fingers of plantain and banana could be a rapid
leaching of nutrients into the cooking medium from
approach in flour production with improved levels of
the protected edible pulp during cooking of the entire
nutrients, especially minerals, which are concentrated
unpeeled fruit. Ebuehi (2005) reported significant
in the peel (Izonfuo and Omuaru, 1988).
losses in various minerals including calcium,

magnesium, phosphorus, iron, sodium and chloride
ACKNOWWLEDGEMENT
ions identified in the roots and raw leaves of cassava
Special thanks go to Miss Jacinta Ndidiamaka
as a result of boiling. Boiling and frying has also
Ezurike and Miss Blessing Ada Ezeagwula for
been implicated in the reduction of certain
assistance with sample preparation and data input
micronutrients in plantain pulp including iron, copper

and zinc (Ahenkora, et al., 1996). Deep-frying,
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