Thermal Sensitivity of Some Plantain Micronutrients during Deep-Fat Frying

Asian Food Science Journal, 2021

This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time intervals (120-240 sec). The thermophysical properties determined include specific heat, thermal conductivity, thermal diffusivity and density. The product quality attributes were moisture content, oil content and colour. The specific heat, thermal conductivity, thermal diffusivity and density of the deep-fat fried plantain ranged from 2.68 to 2.33 kJ/kgK, 0.37 to 0.33 W/mK, 1.12 to 1.36 x10-7 m2/s and 1049.50 to 1257.00 kg/m3, respectively. The quality attributes of dodo varied from 0.24 to 0.65 abs, 30.37 to 43.40% and 9.96 to 14.25% for colour, It was observed that the specific heat, thermal conductivity, thermal diffusivity and moisture content of the deep-fat fried plantain were significantly reduced as fryi...

Journal of Applied Sciences, 2016

International Journal of Nutrition and Food Engineering, 2021

Plantain contains starch as the main component and represents a relevant source of this carbohydrate. Starches from different cultivars of plantain and bananas have been studied for industrialization purposes due to their morphological and thermal characteristics and their influence in food products. This study aimed to characterize the physical, chemical, and thermal properties of starch from three different plantain cultivated in Puerto Rico: Maricongo, Maiden and FHIA 20. Amylose and amylopectin content, color, granular size, morphology, and thermal properties were determined. According to the amylose content in starches, FHIA 20 presented lowest content of the three cultivars studied. In terms of color, Maiden and FHIA 20 starches exhibited significantly higher whiteness indexes compared to Maricongo starch. Starches of the three cultivars had an elongated-ovoid morphology, with a smooth surface and a non-porous appearance. Regardless of similarities in their morphology, FHIA 20 exhibited a lower aspect ratio since its granules tended to be more elongated. Comparison of the thermal properties of starches showed that initial starch gelatinization temperature was similar among cultivars. However, FHIA 20 starch presented a noticeably higher final gelatinization temperature (87.95°C) and transition enthalpy than Maricongo (79.69°C) and Maiden (77.40°C). Despite similarities, starches from plantain cultivars showed differences in their composition and thermal behavior. This represents an opportunity to diversify plantain starch use in food-related applications.

Zenodo (CERN European Organization for Nuclear Research), 2022

Plantain is a great consumption foodstuff whose knowledge of the nutritional potential of all the cultivars is a necessity. The following research aims to highlight the nutritional value of nine local plantain cultivars grown in Côte d'Ivoire. Vitamins and ethanosoluble sugars were determined using standard methods. The outcomes indicated the existence of vitamins B1, B2, B3, B5 and C whose levels decrease during boiling. The highest thiamine levels after each cooking time (10, 15 and 20 min) were 0.071 (Banablé), 0.045 (Banakpa) and 0.023 mg/100 g DM (Ataplègnon). The highest riboflavin levels were observed in Banablé cultivars (0.051, 0.037 and 0.024 mg/100 g DM), after 10; 15 and 20 min of boiling respectively. Banakpa cultivar recorded the highest levels of nicotinamide at each of these three boiling times with respective values of 0.69, 0.55 and 0.33 mg/100 g DM. Pantothenic acid levels were highest in the Banaboi cultivar after boiling (0.048; 0.035 and 0.029 mg/100 g DM). Vitamin C levels were higher after boiling in N'glétia (10.02 and 8.56 mg/100 g DM) and Banadié (8.06 mg/100 g DM) cultivars. In addition, boiling increased the levels of total sugars and reducing sugars during cooking, thus reaching the maximum values at 15 min of cooking beyond which they decreased. The pulp being almost cooked after 15 min of boiling, it would be desirable to keep this cooking time.

African Journal of …, 2011

In West and Central Africa, plantain fruits are eaten after cooking or after some other forms of processing. The cooking or processing method employed influences the biochemical and nutritional composition thereafter. In this study, the fruits of Falsehorn plantain (Musa sp. AAB, cv. 'Agbagba') at the green harvest stage, light green (more-green-than-yellow), yellowish green (more-yellow-thangreen) and fully-ripe (yellow) stages of ripeness were analysed for nutritional composition after boiling, steaming or roasting, alongside the unprocessed (raw) fruits as the control. The fruits were analysed in triplicate samples for fat, protein, carbohydrate (CHO), dry matter content (DMC), β-carotene (vitamin A precursor), ash, Fe, K and Zn contents in a 4 x 4 factorial in a completely randomized design (CRD). Results showed significant variations in the mineral and proximate composition of the fruits following natural ripening, and the cooking (processing) method employed. Ash, CHO and K contents of the fruits seemingly increased with ripeness, whereas fat, DMC, Fe and β-carotene decreased particularly at full ripe state. Majority of the proximate and mineral constituents (fat, protein, CHO, DMC, vitamin A, Fe and K) were relatively higher at the light green and the greenish yellow (semi-ripe) stages. Similarly, ash, fat, protein, DMC, Fe and K were significantly (P < 0.05) higher in the roasted fruits, but steamed fruits had the highest concentration of β-carotene. Except for CHO content, boiling significantly (P < 0.05) decreased most of the proximate and mineral contents of the fruits. It was observed that fruits roasted at the semi-ripe stages had the highest concentration of nutrients, and the CHO content in roasted fruits was correspondingly low. It is conclusive from this study that roasting followed by steam-cooking better conserved nutrients of plantain fruits, thus adjudged the best cooking methods. To optimize nutrients derivable from eating plantain fruits, roasting semi-ripe (light green or slight yellow stage) fruits was the best option.

2021

A study was carried out on effects of varieties and blanching temperatures on the functional and nutritional qualities of plantain flour. Seven (7) bunches of plantain labelled O35, O48.2, O61.6, O75, P35, P55 and P75 were collected within Minna metropolis. After washing, peeling, slicing, Blanching, Drying and Milling, for nutritional qualities, O75 has the highest moisture content of 16.3, followed by O35 that has 10.6 while P75 has the least of 3.1. For ash content O61.6 has the highest of 3.2, followed by O48.2 and O75 that has 2.0 and P55 has the least of 0.5. For crude fat O35 has the highest of 47.0 followed by O75 that has 37.5 while O61.6 and P75 has the least of 34.5. For crude protein, P55 has the highest of 10.68, followed by O48.2 and O75 with 8.58 respectively while P75 has the least of 5.08. For crude fibre O48.2 has the highest of 28.5, followed by O75 that has 14.5 while O61.6 has the least of 3.0. For carbohydrate, P75 has the highest of 48.32, followed by O61.6 th...

2017

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 Cote 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 col...

Fruits, 2007

Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids. Abstract-Introduction. Chips or crisps are the most important foods usually fried; they are presented in the form of thin discs (chips) or sometimes in the form of sticks (French fries). Materials and methods. Chips were prepared starting from pulp samples resulting from five hybrids of plantain and banana newly released in Nigeria and from a local cultivar used as reference. The iron, zinc and pro-vitamin A contents were investigated in the chips to unveil their micronutrient content. Results and discussion. The results showed that there was no significant difference (p < 0.05) in the iron content of the chips produced from the new plantain and banana hybrids, while a significant difference (p < 0.05) existed in both zinc and total carotenoid contents of the hybrids. Chips made from BITA 3, a hybrid cooking banana, could contribute 2.61 retinol equivalent (RE) e [1 (RE) e = 6 µg β-carotene (precursor of vitamin A)] daily, if a small packet of chips (45 g) is consumed, based on the Recommended Daily Dietary Allowance. A 45-g packet of chips made from PITA 26 can contribute 14.6% and 20.1% of the daily requirements of zinc per day, and 30.1% and 22.3% of the requirements of iron per day, for a man and a woman, respectively. Conclusions. The new plantain and banana hybrids may therefore significantly participate in a food strategy aiming at combating the lack of micronutrients in the sub-Saharan African diet. Nigeria / Musa / fruit pulps / frying / chemical composition / iron / zinc / carotenoids / retinol Effet du traitement thermique sur la teneur en micronutriments de croustilles produites avec certains hybrides de plantain et de banane. Résumé-Introduction. Les chips ou les frites font partie des aliments frits les plus importants ; ils se présentent sous forme de rondelles minces (chips) ou sous forme bâtonnets (frites). Matériel et méthodes. Des chips ont été préparées à partir d'échantillons de pulpe issue de cinq hybrides de plantains et de bananes nouvellement diffusés au Nigéria et d'un cultivar local utilisé comme témoin. Les teneurs en fer, zinc et provitamine A du produit transformé ont été étudiées pour évaluer leur contenu en micronutriments. Résultats et discussion. Les résultats ont montré qu'il n'y avait aucune différence significative (p < 0,05) entre les teneurs en fer des chips issues des nouveaux hybrides de plantains et bananes, tandis que des différences significatives (p < 0,05) existaient pour les teneurs en zinc et en carotenoïdes totaux de ces hybrides. En se basant sur l'allocation alimentaire quotidienne recommandée (AAQR), les chips de BITA 3, une banane à cuire hybride, pourraient apporter quotidiennement 2,61 équivalents rétinol (ER) e [1 (ER) e = 6 µg β-carotène (précurseur de la vitamine A)], si un petit paquet de chips (45 g) était consommé chaque jour. En se basant sur l'AAQR, un paquet de 45 g de chips de PITA 26 pourrait apporter 14,6 % et 20,1 % des besoins journaliers en zinc, et 30,1 % et 22,3 % des besoins en fer, pour un homme et une femme adultes, respectivement. Conclusions. Les nouveaux hybrides de plantains et de bananes peuvent donc participer significativement à une stratégie alimentaire visant à combattre le manque de micronutriments dans l'alimentation de l'Afrique subsaharienne.

International Journal of Food Properties, 2014

Culled plantain pulp starch, peel starch, and peel flour were characterized for their value-addition. Scanning electron microscopy articulated the smooth irregular with elongated and spheroid shaped granules of both culled plantain pulp and peel starch. Culled plantain pulp starch has the highest purity and contained ash (0.1 g/100 g), fat (0.02 g/100 g), protein (0.9 g/100 g), and crude fibre (0.1 g/100 g) with 98 g/100 g whiteness (L * value). The culled plantain contains 40 g/100 g amylose and 77 g /100 g resistant starch. Similar type of viscosity values were found in culled plantain pulp and peel starch with same pasting temperature (84.9 • C) measured by Rapid Visco Analyzer. But, very low viscosity values were obtained in peel flour. Highest amount of swelling was 17.4 g/g in culled plantain pulp starch whereas highest amount of solubility (14.6 g/100 g) was recorded in peel flour at 90 • C among three samples. Maximum water holding capacity (14.6 g/g) was found in culled plantain pulp starch, followed by 13.5 g/g in peel starch and 8.8 g/g in peel flour at 90 • C. The high value of exudates from starch samples indicated unsuitability to use in frozen foods.

Journal of Chemistry, 2020

Unripe plantain has been considered as having commercial potential or used as an ingredient for other foods. Information on the physicochemical and carotenoid properties of flours from hybrid plantain cultivars in the literature is limited. This study was conducted to determine the physicochemical properties and carotenoid contents of unripe plantain flour from selected hybrid plantain cultivars using standard laboratory methods. The unripe plantain pulps of four varieties (PITA 26, PITA 27, Mbi Egome and Agbagba (control)) used in this study were cabinet dried at 65°C for 48 h and milled into flour. The result showed that moisture content ranged from 6.15 to 7.27%, Ash (2.01–3.69%), Fat (0.49–1.20%), Protein (2.47–2.99%), Fibre (0.73–0.97%), Sugar (6.29–9.33%), starch (84.34–104.96%), total carotenoid content (2.96–24.19 µg/g). Potassium ranged from 328.30–528.50 mg/kg, Calcium (9.46–11.98 mg/kg), Magnesium (24.73–29.11 mg/kg), Sodium (6.30–7.24 mg/kg), Zinc (0.12–0.29 mg/kg), and ...

2016

An article published by ARPN Journal of Engineering and Applied Sciences, VOL. 11, NO. 1, January, 2016

International Journal of Biological Macromolecules, 2018

Effect of the addition of potassium and magnesium ions on the thermal, pasting, and functional properties of plantain starch (Musa paradisiaca

Banana - Cultivation and Nutrition [Working Title]

Recently breeders have developed high-yielding and disease-resistant hybrid plantain varieties that need evaluation for end-use. This study evaluated the effect of ripening and processing methods on the color, nutritional, and mineral properties of hybrid plantain cultivars. Plantain pulps were subjected to frying (170°C for 2 min), boiling (100°C for 15 min), and drying (65°C for 48 h) at unripe and ripe stages before analysis. Ripening and processing methods had a highly significant (p &lt; 0.05) effect on all color and nutritional composition but significant on some minerals such as potassium. There was an interactive effect between ripening and processing methods on all color parameters and nutritional composition. In conclusion, fried samples recorded the highest mineral composition and vitamin C values, while boiled samples had the highest total carotenoid and color properties. Unripe plantain showed the most increased potassium, magnesium, calcium, and sodium contents. Proces...

Agriculture and Food Sciences Research, 2024

This study is aimed at evaluating the physico-chemical properties of unripe plantain peel, as affected by different drying temperature regimes. The plantain peels were subjected to different drying temperatures of 60, 75, 90 and 105 oC for 12 hours, using a laboratory Oven to produce flour samples. Standard analytical methods were used in evaluating the flour sample parameters. Results of the physico-chemical analysis of the flour samples showed that samples dried at 60, 75, 90 and 105 oC had moisture contents of 2.

British Journal of Applied Science & Technology, 2015

Background: Composition of foods eaten routinely in quantities that constitute and supply macro and micronutrients is relevant in the overall assessment of public health status. Analysis of such foods will provide evidence on nutritional quality, guide to healthy choice and promote intake of varieties with superior qualities during ill-health and prevention of diet-associated disorders. Aims: To evaluate the proximate composition, mineral elements, glycemic index, amylose content and gelatinization temperature of eight (8) cultivars of unripe plantains (Musa paradisiaca) commonly consumed in Nigeria. Methodology: Mature unripe varieties purchased from a public local market were identified by a crop scientist. Flour samples obtained from the fresh plantain pulps were analysed in triplicates by standard methods, including AOAC official methods. Results: Moisture content ranged from 10.00-18.30% with statistical significant differences (P<.05) within the mean values. The ranges of ash, fibre, fat, protein and carbohydrate were 0.55-2.53,