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.