Chemical And Functional Properties Of Bluggoe Cooking Banana Flour And Sensory Characteristics Of Their Baked Products.
ABSTRACT
The proximate composition of unripe
and ripe bluggoe cooking banana flour was carried out to know their nutritive
content. The results showed that there were slight increases in moisture
content of crude protein. Crude fibre and ash content as ripening progressed.
The carbohydrate and fat content were shown to decrease. The moisture content
for ripe (10.11%) and unripe (9.99%). The ash content ripe (5.39%) and unripe
(3.2 1%). Fat content ripe (0.94%) and unripe (1.17%). Crude fibre ripe (0.83%)
and unripe (0.63%), crude protein ripe (4.08%) and unripe (3.73%). Carbohydrate
ripe (78.64%) and unripe (8 1.26%). The functional properties were also carried
out to know the behaviour of nutrients in food during preparation. Water
absorption capacity of ripe (2.99g/ml) and unripe (2. 17g/ml). Oil absorption
capacity of ripe (1.62g/ml) and unripe (1.71g/ml). Foam capacity of ripe
(1.67%) and unripe (3.15%). Swelling index of ripe (3.43) and unripe (3.50).
Bulk density of ripe (1.14g/ml) and unripe (1.15g/ml). From sensory assessment,
the cooking banana flour did not perform well for bread production at the
levels of substitution used. However, the flour performance in biscuit was more
acceptable with the panelists.
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NNADI, C (2021). Chemical And Functional Properties Of Bluggoe Cooking Banana Flour And Sensory Characteristics Of Their Baked Products. . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-functional-properties-of-bluggoe-cooking-banana-flour-and-sensory-characteristics-of-their-baked-products-7-2
CHINELO, NNADI. "Chemical And Functional Properties Of Bluggoe Cooking Banana Flour And Sensory Characteristics Of Their Baked Products. " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 26 Jul. 2021, https://repository.mouau.edu.ng/work/view/chemical-and-functional-properties-of-bluggoe-cooking-banana-flour-and-sensory-characteristics-of-their-baked-products-7-2. Accessed 25 Nov. 2024.
CHINELO, NNADI. "Chemical And Functional Properties Of Bluggoe Cooking Banana Flour And Sensory Characteristics Of Their Baked Products. ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 26 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-functional-properties-of-bluggoe-cooking-banana-flour-and-sensory-characteristics-of-their-baked-products-7-2 >.
CHINELO, NNADI. "Chemical And Functional Properties Of Bluggoe Cooking Banana Flour And Sensory Characteristics Of Their Baked Products. " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-functional-properties-of-bluggoe-cooking-banana-flour-and-sensory-characteristics-of-their-baked-products-7-2