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Title: :  Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata
PaperId: :  15322
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 7 Issue 5 2021
DUI:    16.0415/IJARIIE-15322
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Ajiboso, S.O (Ph.D.) Nasarawa State University, Keffi – Nigeria
Ajiboso, M.OFederal Polytechnic Bida – Nigeria

Abstract

Biology
functional property, flour, plantain, thickener.
Flour samples were produced from three different varieties of Plantain; the samples were tPlantain, False and French horns. The functional and sensory properties of the flour samples were evaluated using standard procedures. The mean results showed the ranges of water absorption capacity, oil absorption capacity, foaming capacity, bulk density and swelling capacity as 1.7-2.0%, 0.2-0.2%, 6.1-15.8%, 0.6-0.8g/cm3 and 49.3-67.0% respectively. Comparatively, oil absorption capacity and swelling capacity values were significantly low and high respectively at p>0.05 in all the samples. There were no significant differences (p>0.05) in was and bulk density mean values of False horn and tPlantain. However, all the samples significantly differed in swelling capacity. Low swelling capacity and foaming capacity values were observed in tPlantain sample. The False horn was score ‘indifferent’ in all the quality attributes while tPlantain sample was favourably scored ‘like’ in texture, odour and general acceptability except the colour which was disliked by the panellists. From the work carried out, the common plantain sample (tPlantain) was concluded to possess both functional and sensory attributes compared to other samples such as false and fresh horns. Incorporation of tplantain flour in foods of people of all ages as a food thickener and upgrade to viable commercial standard were recommended.

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IJARIIE Ajiboso, S.O (Ph.D.) , and Ajiboso, M.O. "Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata" International Journal Of Advance Research And Innovative Ideas In Education Volume 7 Issue 5 2021 Page 300-302
MLA Ajiboso, S.O (Ph.D.) , and Ajiboso, M.O. "Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata." International Journal Of Advance Research And Innovative Ideas In Education 7.5(2021) : 300-302.
APA Ajiboso, S.O (Ph.D.) , & Ajiboso, M.O. (2021). Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata. International Journal Of Advance Research And Innovative Ideas In Education, 7(5), 300-302.
Chicago Ajiboso, S.O (Ph.D.) , and Ajiboso, M.O. "Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata." International Journal Of Advance Research And Innovative Ideas In Education 7, no. 5 (2021) : 300-302.
Oxford Ajiboso, S.O (Ph.D.) , and Ajiboso, M.O. 'Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata', International Journal Of Advance Research And Innovative Ideas In Education, vol. 7, no. 5, 2021, p. 300-302. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/Evaluation_of_functional_and_sensory_properties_of_Plantain_flours_produced_from_three__different_varieties_of_Musa_acuminata_ijariie15322.pdf (Accessed : ).
Harvard Ajiboso, S.O (Ph.D.) , and Ajiboso, M.O. (2021) 'Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata', International Journal Of Advance Research And Innovative Ideas In Education, 7(5), pp. 300-302IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/Evaluation_of_functional_and_sensory_properties_of_Plantain_flours_produced_from_three__different_varieties_of_Musa_acuminata_ijariie15322.pdf (Accessed : )
IEEE Ajiboso, S.O (Ph.D.) , and Ajiboso, M.O, "Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata," International Journal Of Advance Research And Innovative Ideas In Education, vol. 7, no. 5, pp. 300-302, Sep-Oct 2021. [Online]. Available: https://ijariie.com/AdminUploadPdf/Evaluation_of_functional_and_sensory_properties_of_Plantain_flours_produced_from_three__different_varieties_of_Musa_acuminata_ijariie15322.pdf [Accessed : ].
Turabian Ajiboso, S.O (Ph.D.) , and Ajiboso, M.O. "Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 7 number 5 ().
Vancouver Ajiboso, S.O (Ph.D.) , and Ajiboso, M.O. Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2021 [Cited : ]; 7(5) : 300-302. Available from: https://ijariie.com/AdminUploadPdf/Evaluation_of_functional_and_sensory_properties_of_Plantain_flours_produced_from_three__different_varieties_of_Musa_acuminata_ijariie15322.pdf
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