The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba)

ABSTRACT

This research work evaluated the effect of different processing methods used to produce cooking banana flour through evaluating of the proximate composition, gelatinization temperature of the flour and sensory attributes of paste produce with the flour samples. The resuh of the proximate composition of the flour revealed that protein content of the samples ranged from 2.69% which was peeled, sliced and blanch and sundried to 3.27% which was peeled, sliced and ovendried, fat content ranged from 0.83% to 0.92%, moisture content ranged from 8.83% tol3.34% ash content ranged from 2.00% to 3.12%,carbohydrate content ranged from 78% to 83%.These variations indicate that there was significant differences ) and the acceptability level was between 58.8% to 74.66% which indicates no rejection. The findings suggested that processing method of cooking banana flour without blanching but oven drying could be more beneficial based on the nutrient profile, the low gelation temperature and having acceptable sensory attributes of reconstituted paste made from it.