ABSTRACT

The pulp of unripe plantain and cooking bananas (from blanched and unblanched cardaba and bluggoe varieties) were used to produce flours. The flours were then anaIyed for proximate COfliposit ion and fu net inna I propertieS. the flours showcd low protein, low flit and high carbohydrate. The blanched flours (heat processed) had lower protein 3.02% and 3.35% for both cardaba and bluggoe respectively, lower fat 1 .9% cardaba and 1 .33% bluggoe and lower carbohydrate 80.56% cardaba and 80.43% bluggoe. While the unblanched flours had higher protein 3.33% cardaba, 3.86% bluggoe with higher carbohydrate 80.79% cardaba and 80.73% bluggoe and higher flit 1.55% and 1.57% cardaba and bluggoe respectively. The plantain flour had higher protein, lower fat and lower carbonhydrate 5.12%, 1.25% and 80.03% respectively. The blanched cooking 6ananas showed high water/oil absorption 2. 1g/2.2g/g for-eardaba and 2.0g/.4g/g for bluggoe and high swelling index 2.3 cardaba 1.62 bluggoe. While the unblanched cooking bananas had lower water/oil absorption 2.0g/g/2.lg/g cardaba, 1.9g/g/2.3g/g bluggoe and lower swelling index 1 .2 cardaba and 1 .5 hluggoe. The plantain flour on the other hand had low water absorption 1.6g/g, high oil absorption 2.5g/g and low swelling index I. II. The emulsion capacity and whippability of' th unblanched cooking bananas were higher than the blanched. Emulsion capacity of 2:8% and 3.45% and whippabilty of 36.8% and 36.9% were obtained for unblanched cardaba and bluggoe respectively. The blanched cardaba had 2.0% emulsion capacity.; 36.3% whippability and blanched bluggoe recorded 1.73% emulsion capacity and 36.3% \vhippability Also the p1aiitaiii flour had 2.65% emulsion capacity and very low whippability of' 6%. The fosm stability was higher in the unblanched cooking bananas (cardaba and hluggoe) and plantai ii flours than in the blanched cooking bananas.

TABLE OF CONTENT

TITLE

DEDICATION ii

ACKNOWLEDGEMENT iii

LIST OF FIGURES iv

LIST OF TABLES v

LIST OF APPENDICES vi

ABSTRACT vii

INTRODUCTiON I

Objective 2

Justification 2

REVIE\V OF LITERATURE 3

Classification of Plantain and i3anana 3

Plantain and Banana Processing 3

Nutritive Value 4

Uses of Plantain and Banana 4

Plantain and Wheat Flour Mixture 5

MATERiALS AND METHODS 6

Banana and Plantain Flour Production 6

Functional Properties 8

Proximate Composition 9

RESULTS AND DISCUSSION — 10

CONCLUSION l5

REFERENCES 16

APPENDICES 19