The Chemical Composition And Properties Of Ripe And Unripe Bluggoe And 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). The Chemical Composition And Properties Of Ripe And Unripe Bluggoe And 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/the-chemical-composition-and-properties-of-ripe-and-unripe-bluggoe-and-cooking-banana-flour-and-sensory-characteristics-of-their-baked-products-7-2
CHINELO, NNADI. "The Chemical Composition And Properties Of Ripe And Unripe Bluggoe And Cooking Banana Flour And Sensory Characteristics Of Their Baked Products" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 04 Aug. 2021, https://repository.mouau.edu.ng/work/view/the-chemical-composition-and-properties-of-ripe-and-unripe-bluggoe-and-cooking-banana-flour-and-sensory-characteristics-of-their-baked-products-7-2. Accessed 25 Nov. 2024.
CHINELO, NNADI. "The Chemical Composition And Properties Of Ripe And Unripe Bluggoe And Cooking Banana Flour And Sensory Characteristics Of Their Baked Products". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 04 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-chemical-composition-and-properties-of-ripe-and-unripe-bluggoe-and-cooking-banana-flour-and-sensory-characteristics-of-their-baked-products-7-2 >.
CHINELO, NNADI. "The Chemical Composition And Properties Of Ripe And Unripe Bluggoe And 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/the-chemical-composition-and-properties-of-ripe-and-unripe-bluggoe-and-cooking-banana-flour-and-sensory-characteristics-of-their-baked-products-7-2