The influence of drying techniques on the proximate, functional, and sensory properties of soy-plantain flour

Abstract

Background: Drying is a crucial food preservation technique because it guarantees a longer shelf life. Unfortunately, almost all drying techniques degrade the product's quality and reduce its value. Therefore, the impact of drying methods on the quality of dried plantain was investigated.

Objective: The study looked at how different drying techniques affect the proximate, sensory, and functional characteristics of plantain flour, as well as the nutritional value and acceptability of the plantain-soy flour mixtures.

Methods: The ratios of the plantain-soy flour mixtures were 100:0, 95:5, 90:10, and 85:15. Using acceptable procedures, the samples' proximate compositions and functional characteristics were assessed. A seven-point hedonic scale was used to rate the sensory evaluation of the reconstituted thick paste.

Results: The soy-plantain flours' approximate compositions were as follows: moisture content, 8.54–17.73%; crude protein, 3.32–7.86%; crude fat, 1.00–4.00%; ash, 0.56–3.49%; crude fibre, 0.28–1.76%; and carbohydrate, 63.24–78.34%. Functional characteristics included a 2.15–2.29% water absorption capacity, a 36.25–44.75 percent swelling capacity, a bulk density of 0.74–1.78 g/cm³, and a 40.22–51.19% gelation rate. According to the sensory analysis, the panelists' favourite product was a thick paste made from oven-dried ingredients with a 15% soy flour substitution.

Conclusion: The results revealed that oven drying offered a superior alternative to the traditional natural sun and solar drying methods in terms of protein, moisture, fibre, and sensory qualities.