Journal of Food, Agriculture and Environment




Vol 7, Issue 3&4,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Scanning electron microscope study and pasting properties of unripe and ripe plantain


Author(s):

Oluwatooyin F. Osundahunsi

Recieved Date: 2009-07-18, Accepted Date: 2009-10-20

Abstract:

Unripe and ripe plantain flours were evaluated for chemical properties, some functional characteristics and the starch was compared with differential scanning calorimetry and scanning electron microscopy. The major component of the flours is carbohydrate with 85.78% and 83.41%, respectively, for unripe and ripe plantain. Unripe plantain had higher (196%) value of water absorption capacity than ripe plantain flour. Oil absorption capacity was 210% and 187% for unripe and ripe flour respectively. Least gelation concentration of 8% was recorded for both. The gelatinization temperature range of plantain starch was similar. The enthalpies of gelatinization were 2.79 and 3.09 J g-1 for unripe and ripe plantain starches. The morphological difference of starch granules from unripe and ripe samples may be due to changes during the process of ripening. The unripe sample exhibited spherical shape with varying size ranges. The ripe sample, however, showed longitudinal, elongated or oval shapes of irregular sizes. Both could serve as thickening agent for fillings.

Keywords:

Plantain, pasting properties, scanning electron microscopy, ripening


Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 3&4
Category: Food and Health
Pages: 182-186


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