Chemical composition and functional properties of banana and plantain flours modified by autoclaving and acetylation

Abstract

Native flours were prepared from banana (Honduras variety) and plantain (Agbagba variety). Modified banana and plantain flours were prepared by autoclaving and acetylation. Native and modified flours were evaluated for chemical, functional and pasting properties. Native banana flour was characterized by higher values of crude protein (3.42%), crude ash (3.64%), total carbohydrate (82.94%), pH (7.24), total titratable acidity (TTA) (6.11%), swelling power (49.25%) and wettability (778 s) than native plantain flour. Native plantain flour was characterized by higher values of moisture (10.35%), crude fat (1.20%), crude fibre (1.06%), total starch (77.40%), amylose (45.50%), dispersibility (67.50 ml), solubility index (7.37%), paste viscosities (88.55-374.21 RVU) and L* (95.00) than native banana flour. For both banana and plantain flours, autoclaving and acetylation had significant (p<0.05%) effect on all the chemical properties except crude fibre. Autoclaving increased the moisture content, pasting temperature and peak time but reduced the TTA values. Acetylation increased the crude ash, TTA, water holding capacity and solubility index but reduced the crude protein, crude fat, total carbohydrate, total starch, amylose, pH, dispersibility and L*. Acetylated banana and plantain flours did not paste. The properties of native, autoclaved and acetylated banana and plantain flours could be employed in various food products as desired..

Keywords: Banana flour, modification, autoclaving, acetylation, functional properties