Physicochemical characterization of 3 cultivated Ivorian plantain commonly used for making local dishes such <i>Foutou </i>and <i>Foufou</i>

Abstract

Plantain is an important food crops consumed by several people worldwide. In many countries, semi ripe plantain are often used for traditional dishes. Chemical composition ((ash, protein, fat, total sugars, resistant starch (RS), total starch (TS), carotenoids, polyphenols) as well as color parameters and cooking quality of the most cultivated and consumed plantain in Côte d’Ivoire : Corne 1, French 2 and Orishele at stage 5 of ripening (more yellow than green) were determined. Their gelatinization properties were also analyzed. Corne 1 variety contained the most ash, phosphorus, magnesium and sodium and the least amount of protein. Its pulp recorded the highest a* value (signifying a more intense red color), it absorbed the least water during cooking and had high enthalpy of gelatinization. Orishele variety contained the most total sugars, iron and potassium. The color of its pulp is the most saturated and recorded the highest b* value (corresponding to a more pronounced yellow color) and its temperature of gelatinization is the highest. French 2 variety contains the most total polyphenols, calcium, total starch, and resistant starch. Its pulp is the lightest (high L* value). However, all varieties have similar levels of total carotenoids and have the same yellow-orange color. This study provides physicochemical properties for different plantain varieties useful to improve their processing and assess to their nutritional value.

Keywords : Plantain, ripening, composition, cooking parameters, gelatinization properties,