Colour, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flours As Affected by Drying Method and Maturity

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Color, Chemical and Functional Properties of

Plantain Cultivars and Cooking Banana Flour as
Affected by Drying Method and Maturity
Article in Journal of Food Processing and Preservation July 2014
Impact Factor: 1.16 DOI: 10.1111/jfpp.12292
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Kolawole O. Falade
Samson Oyeyinka
University of Ibadan
University of Ilorin
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Journal of Food Processing and Preservation ISSN 1745-4549
COLOR, CHEMICAL AND FUNCTIONAL PROPERTIES OF

PLANTAIN CULTIVARS AND COOKING BANANA FLOUR AS
AFFECTED BY DRYING METHOD AND MATURITY
KOLAWOLE O. FALADE1,3 and SAMSON A. OYEYINKA2
1
2
Department of Food Technology, University of Ibadan, Ibadan, Nigeria

Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Corresponding author.
TEL: +234-807-318-7227;
FAX: 234 (02) 8103043;
EMAIL: kolawolefalade@yahoo.com
Received for Publication December 10, 2013
Accepted for Publication May 01, 2014
doi:10.1111/jfpp.12292
ABSTRACT
Effects of drying method and maturity on color, chemical and functional properties of plantain (Agbagba and Obino Lewai) and cooking banana flour were investigated. Generally, dried cooking bananas and plantain cultivars showed higher
CIE L (60.9684.86), lower a (0.399.01) and b (11.0826.88) than fresh
(undried) samples (CIE L = 62.2270.32; a = 2.5211.06; b = 24.530.02). Loose
bulk density of unripe, turning and yellow ripe cooking and plantain cultivars
varied from 0.459 to 0.556, 0.267 to 0.546 and 0.204 to 0.562 g/mL, while the
packed bulk density varied from 0.560 to 0.668, 0.295 to 0.665 and 0.233 to
0.640 g/mL, respectively. Flour of unripe samples showed significantly higher
water absorption capacity (WAC). The WAC of unripe, turning and yellow ripe
cooking bananas and plantain cultivars varied from 0.981.69, 0.682.35 and
0.610.89 g water/g flour while oil absorption capacity ranged from 0.90 to 1.39,
1.00 to 2.41 and 1.03 to 2.65 g oil/g flour, respectively. Cyclodextrins (A and B),
L()-glucose, D-(+) glucose, L-glyceraldehyde, - and -D-(+) glucose, -D-(+)
galactose, Octyl-- D-(+) glucose were found in the flour.
PRACTICAL APPLICATIONS
Plantains and cooking bananas are known to have high starch contents and characteristic flavors that change with acid composition during ripening. These climacteric commodities ripen rapidly, and can only be stored for a few days in the
fresh form. Plantains and cooking bananas have great potentials as food, processing into shelf-stable low-moisture flour using less capital-intensive technologies
reduce their postharvest losses, add value and make the commodities available all
year round. Selection of the appropriate drying method and the maturity of the
commodities would be necessary for the production of high-quality cooking
banana and plantain flour for cottage and industrial use. Understanding of the
changes during ripening and processing of these commodities is required for necessary processing actions and decisions.
INTRODUCTION
Plantains (Musa AAB), cooking bananas (Musa AAB),
bananas of West African origin (Musa AAA) and dessert
bananas (Musa AAA) all constitute one of the major staple
foods in Africa (Marriott and Lancaster 1983; Strosse et al.
2006). Traded plantains (Musa paradisiacal AAB) and other
cooking bananas (Musa ABB) are almost entirely derived
from the AA.BB hybridization of Musa acuminata (AA) and
Musa balbisiana (BB) (Stover and Simmonds 1987;

Robinson 1996). In Nigeria, there are two major cultivars of
plantain; Agbagba and Obino Lewai. Plantains and cooking
bananas are usually harvested when matured but unripe,
and can be used in various applications both traditionally
and industrially. Traditionally, bananas are usually eaten raw
as dessert while plantains and cooking bananas on the other
hand are traditionally grown for cooking as part of a staple
diet or for processing into more durable products such as
Journal of Food Processing and Preservation (2014) 2014 Wiley Periodicals, Inc.
EFFECTS OF DRYING METHOD AND MATURITY ON MUSA SPP.
K.O. FALADE and S.A. OYEYINKA
flour (Wainwright and Burdon 1991; Dadzie 1995), fried

chips (Surga et al. 1998; Alberto et al. 1999; Demasse et al.
2007), beer and wine (Lemaire et al. 1997; Akubor et al.
2003; Carreno and Aristizbal 2003), and osmo-dried chips
(Falade et al. 2003; Falade and Ogunwolu 2012). Plantains
and cooking bananas are comparable with unripe dessert
bananas in exterior appearance, but plantains are often
bigger and less sweet compared with cooking bananas
(Stover and Simmonds 1987; Robinson 1996; Happi Emaga
et al. 2007). In Nigeria and the Camerouns, the consumption of plantains and bananas is common among women
and children because of their sweetness (Honfo et al. 2011).
Nigeria is the largest plantain-producing country with
about 2,722,000 metric tons in 2009, with an average consumption level of 190 kg/person/year (FAO 2011). These
large productions suggest the need to adopt appropriate
technologies for processing and preservation of these commodities for future use. Juarez-Garcia et al. (2006) reported
that banana flour are potential ingredients for bakery products as they contain slowly digestible carbohydrates. In
addition, spray-dried banana powder and the effects of
packaging and the storage on the product properties (Evelin
et al. 2007), substitution of wheat flour with unripe plantains and banana flour in the production of cookies (Fasolin
et al. 2007), and their digestibility study (Aparicio-Saguiln
et al. 2007) have also been reported. Falade and Ogunwolu
(2012) investigated the modeling of the drying kinetics of
fresh and osmotically plantain and cooking banana slices.
Development of fiber-rich powder by the acid treatment of
unripe banana flour for the development of food and
medical products (Aguirre-Cruz et al. 2008), partial characterization of fructose syrup obtained from plantain starch
(Hernandez-Uribe et al. 2008) are also important industrial
applications of these commodities.
Fresh plantains and cooking bananas are highly perishable and deteriorate very fast because of their high moisture
content and their high metabolic activity that persist after
harvest (Demirel and Turhan 2003). There is the need to
reduce postharvest losses by processing them into forms
with reduced moisture content. A reduction in moisture
content potentially increases shelf life, and hence prevents
excessive postharvest loss. The objective of this study was to
determine the effects of drying method and maturity on
physical, chemical and functional properties of plantain cultivars and cooking banana flour.
selected to even out the effect of finger maturity. The

selected commodities were divided into three batches, a
batch was processed in the unripe green (stage 1), while
others were processed at turning yellow (stage 3) and yellow
(stage 5) ripeness. On attaining the desired maturity, the
commodities were processed into flour using three different
drying methods (sun-, oven- and foam-mat drying). All
experiments were conducted in triplicate.
Production of Sun-, Oven- and Foam Mat

Drying of Plantains and Cooking Bananas
Plantains and cooking bananas at different maturity (stages
1, 3, 5) were sorted, cleaned, peeled and sliced to about
5-mm thickness using a plantain slicer. The slices were
soaked in sodium metabisulphite (0.05%) for 15 min to
inactivate enzymes, drained and dried by spreading them on
a stainless steel plate in the sun or in a cross- Foam-mat
flow Gallenkamp oven drier (Model OV-160 size two BS,
Cheshire, UK) at 60C (wet bulb temperature, Twb = 51C) for
24 h, with air flowing parallel to the drying surface at
1.5 m/s and same orientation of product. Sun- and ovendried chips were milled separately, sieved through a 625-m
and packaged in Ziploc double-zipper (26.8 27.3 cm;
Ziploc Brand Products, Madison, WI) bags.
Another batch of the drained pulp was transformed into
paste by blending steam-blanched plantains and distilled
water for 3 min in a Waring blender (Heavyduty blender
model 38 BL 30; Waring Products, Torrington, CT). Meanwhile a 20% (w/w) glyceryl monostearate (GMS) suspension was prepared by dissolving a known weight of GMS in
hot water at 100C. The 20% suspension was added to obtain
a 0.02% GMS in the plantain or coking banana paste. The
mixture of plantain paste and GMS suspension was then
transferred into a Kenwood Chef mixer (Model KM 901D;
Kenwood Electronic, Hertfordshire, UK) and whipped at
maximum speed for 14 min until homogenous foam is
obtained. The whipped foam was extruded on a stainless
steel wire mesh and dried in a cross-flow Gallenkamp oven
(Model OV-160 size two BS, Gallenkamp) at 60C
(Twb = 51C) for 4590 min depending on the maturity, with
air flowing parallel to the drying surface at 1.5 m/s and
same orientation of product. The dried samples were milled
into flour, screened through a 625-m and packaged in
Ziploc double-zipper (26.8 27.3 cm; Ziploc Brand Products) bags.
MATERIALS AND METHODS

Fresh matured unripe plantains (Agbagba and Obino
Lewai) and cooking bananas at stage 1 (unripe green) on
plantain ripening chart as shown by Aurore et al. (2009)
were obtained from a plantation in Ibadan, Nigeria, and
were kept at 27 2C. Plantain and cooking fingers were
2
Determination of L, a and b, and Other

Color Parameters of Plantain and Cooking
Banana Pulp and Flour
The CIE tristimulus L, a and b parameters were determined
using chroma meter (CR-410, Konica Minolta Sensing Inc.,
Osaka, Japan). The colorimeter operates on the CIE L, a and

b color schemes, L (lightness) axis 0 is black, 100 is white,
a (red-green) axis positive values are red; negative values
are green and 0 is neutral, b (yellow-blue) axis positive
values are yellow; negative values are blue and 0 is neutral.
The instrument was standardized and the samples were
placed in the sample holder. Color measurement was determined in triplicates. Deltachroma (C) (Eq. 1), color intensity (E) (Eq. 2) and hue angle (Eq. 3) were calculated
according to the following equations (Hunt 1991).
C = ( a )2 + ( b )2
(1)
E = ( L )2 + ( a )2 + ( b )2
(2)
Hue angle = tan 1 b a
(3)
Determination of Moisture and Dry Matter

Contents of Plantain and Cooking Banana
Moisture and dry matter contents of the pulp and flour
were determined gravimetrically by drying samples at 102C
until constant weight was obtained (AOAC 1990). Dry
matter (%) = 100 (%Moisture Content).
Determination of Bulk Densities of Plantain

and Cooking Banana Flour
Loose and packed bulk densities of plantain and cooking
banana flour were determined using the method of
Mpotokwane et al. (2008). A measuring cylinder (100 mL)
was filled with flour to mark (100 mL), and the content
weighed. Packed bulk density was also obtained by following the same procedure, but with additional tapping for 50
times prior to weighing. Bulk density was calculated as the
ratio of the bulk weight and the volume of the container
(g/mL).
Water and Oil Absorption Capacities of

Plantain and Cooking Banana Flour
Water and oil absorption capacities of plantain and cooking
banana flour were determined as described by Sosulski et al.
(1976). One gram of flour sample was mixed with 10 mL
distilled water and 10 mL of refined soybean oil (sp. gravity
0.9092), respectively. The mixture was allowed to stand at
30 2C for 30 min and then centrifuged (Model K241R,
Centurion Scientific, Chichester, UK) at 2,000 g for
30 min. Water and oil absorption capacity were expressed as
gram of water and oil bound per gram flour, respectively.
Fourier Transform Infrared Spectroscopy

Determination of pH, Soluble Solids and
Titratable Acidity of Plantain and
Cooking Banana
pH and titratable acidity of plantains and cooking bananas
were determined using the method of Dadzie and Orchard
(1997). Soluble solids content (Brix) of the plantain and
cooking banana pulps was determined using an Abbey
5 refractometer (Bellingham and Stanley, Ltd., Kent,
England). Plantain or cooking banana pulps (30 g) were
blended with 90 mL of distilled water using a kitchen
blender for 2 min. Subsequently the mixture was filtered
through a filter paper. The pH of the filtrate was determined
using a pH meter (Mettler Delta 340, England, UK), which
was previously standardized with buffers 4 and 7. Also, the
titratable acidity was determined by titrating 25 mL of the
filtrate against 0.1 N sodium hydroxide (NaOH) using phenolphthalein as the indicator.
Plantain or cooking banana flour (13 mg) was mixed with

127 mg of Fourier Transform Infra-Red-grade potassium
bromide (KBR) and pressed using a manual press for
20 min to obtain a transparent pellet. The pellet formed was
transferred into the FTIR system (Spectrum BX, Perkin
Elmer, Waltham, MA) and spectra were obtained for
all the samples in the transmittance mode from 400 to
4,000 per cm.
Statistical Analysis
Data were analyzed using the analysis of variance statistical
method using SAS (Statistical Analysis System Institute,
Inc., 2008, Cary, NC) version 9.2 program of the complete
randomized design. Mean separation method was done by
Duncans (1955) multiple-range test. Significant differences
were established at P 0.05.
RESULTS AND DISCUSSION

Determination of Total Sugar of Plantains
and Cooking Bananas
Total soluble sugar content of the flour was determined
using the phenol-sulfuric acid method of Dubois et al.
(1979).
Physical and chemical characteristics of fresh plantain and

cooking banana pulps at different stages of maturity
Physical and chemical compositions of fresh plantain cultivars and cooking bananas at different stages of maturity
are shown in Table 1. pH, titratable acidity and soluble
158.48 15.99
88.08 10.77
70.41 6.11e
cd
d
165.38 19.30
84.24 14.71
81.15 6.26cd
182.59 11.63c
87.59 10.40cd
94.99 5.46c
241.08 9.06b
105.27 4.18b
135.81 5.61b
248.22 13.34b 102.38 2.26bc
145.84 11.15b
321.21 9.61a
147.48 3.93a
173.74 7.37a
e
e
112.12 9.44
52.74 11.30
53.38 15.57e
125.21 3.08e
60.65 10.51e
64.57 9.79e
120.38 0.93e
52.79 1.57e
67.59 1.79de
47.04 5.44
46.48 2.62b
53.27 7.95ab
56.33 0.00ab
58.71 1.38a
54.08 0.00ab
52.27 11.18b
53.59 7.69ab
53.98 0.00ab
Fruit weight (g)
63.17 1.26
65.50 0.27d
71.23 0.45c
72.00 0.60c
77.87 1.01a
79.07 0.31a
70.77 0.32c
71.17 1.04c
74.33 0.42c
36.83 1.26
34.50 0.27d
28.77 0.45c
28.00 0.60c
22.13 1.01a
20.93 0.31a
29.23 0.32c
28.83 1.04c
25.67 0.42c
Pulp/peel ratio Pulp (%)
0.07 0.00
1.67 0.06
0.04 0.00d
3.77 0.06f
0.04 0.00d 12.00 0.00c
0.09 0.00a
2.60 0.00h
b
0.08 0.00
5.20 0.00e
0.08 0.00b 18.40 0.00b
0.07 0.01b
2.80 0.00g
0.06 0.01c
5.60 0.00d
0.05 0.00c 20.20 0.00a
i
Agbagba
Agbagba
Agbagba
Obino lEwai
Obino lEwai
Obino lEwai
Cooking bananas
Cooking bananas
Cooking bananas
1
3
5
1
3
5
1
3
5
5.97 0.06
5.87 0.06c
6.17 0.06a
5.77 0.06d
5.40 0.00e
4.67 0.06g
4.37 0.06i
4.53 0.06h
4.87 0.06f
b
b
Cultivar
Means with the same superscripts along a column are not significantly different (P 0.05).
63.17 1.26
65.50 0.27d
71.23 0.45c
72.00 0.60c
77.87 1.01a
79.07 0.31a
70.77 0.32c
71.17 1.04c
74.33 0.42c
e
e
Dry matter
(%)
Moisture
content
(%)
Soluble
solids
(Brix)
Total
titratable
acidity
Stage of
ripeness pH
TABLE 1. PHYSICAL AND CHEMICAL PROPERTIES OF COOKING BANANAS AND PLANTAIN CULTIVARS AT DIFFERENT STAGES OF MATURITY (1, 3 AND 5)
Peel weight (g)
cd
Pulp weight (g)
solids of cooking bananas, Agbagba and Obino Lewai plantain cultivars used for the study ranged from 4.37 to 4.87,
0.05 to 0.07%, and 2.80 to 20.20Brix; 5.87 to 6.17, 0.04 to
0.07% and 1.67 to 12.00Brix; and 4.67 to 5.77 and 0.08 to
0.09% and 2.60 to 18.40Brix, respectively. Moisture and dry
matter contents of cooking bananas, Agbagba and Obino
Lewai plantain cultivars varied from 70.07 to 74.33 and
25.67 to 29.23; 63.17 to 71.23 and 28.77 to 36.83; and 72.00
to 79.07 and 20.9328.00%, respectively. Agbagba, Obino
Lewai and cooking bananas showed significantly higher
pH, titratable acidity and soluble solid content, respectively.
Generally, Obino Lewai cultivar showed significantly higher
and lower moisture and dry matter contents, respectively.
Sensory evaluations of both boiled and fried fruits of Musa
spp. have shown that the higher the dry matter content, the
better the eating quality (Ferris et al. 1996).
Obino Lewai cultivar showed significantly higher
pulp : peel ratio (72.079.07), %pulp (54.0858.71%), fruit
(241.08321.21), peel (102.38147.48) and pulp (135.81
173.74) weights. Pulp : peel ratio, %pulp, fruit, peel and
pulp weights of Agbagba and cooking bananas were 63.17
71.23, 46.4853.27%, 158.48182.59 g, 84.2488.08 g and
70.4494.99 g, and 70.7774.33, 52.2753.98%, 120.38
125.21 g, 52.7460.65 g, and 53.3867.59 g, respectively.
Obino Lewai cultivar would likely receive better acceptance
from consumers of Musa spp. than Agbagba and cooking
bananas because of its higher percentage of pulp, fruit and
peel weights. However, higher pulp percentage could be a
reflection of higher fruit weight, but with fewer fruits per
bunch (Shuan et al. 1999).
Generally, pH, moisture and soluble solid contents, pulp
peel ratio, pulp (%), fruit and pulp weights of Agbagba,
Obino Lewai and cooking banana cultivars increased with
increased maturity (Table 1). However, titratable acidity and
dry mater contents of the Musa spp. decreased with
increased maturity. Expectedly, soluble solids increased with
increased maturity because of the breakdown of starch to
sugars, with resultant reduction in the dry matter content.
Titratable acid of plantains is the organic acids such as
malic, citric and oxalic acids. Oxalic acid is the most predominant in the unripe plantains, while malic acid in ripe
fruits (Marriott and Lancaster 1983). The titratable acidity
of plantains is about twice that of bananas at an equivalent
stage of ripeness (Marriott and Lancaster 1983). The chemical attributes of the fresh plantains and cooking bananas
varied with cultivars and maturity.
Effects of Drying Method and Maturity on

Color Parameters of Plantains and Cooking
Banana Flour
The CIE L, a and b color parameters, calculated
deltachroma (C) and color difference (E) of fresh
plantain pulps and plantain flour are shown in Table 2.

Drying method, cultivar and maturity significantly
(P < 0.05) affected the color parameters especially the CIE
L, a and b. Generally, dried cooking bananas and plantain
cultivars showed higher CIE L (60.9684.86), lower a (0.39
9.01) and lower b (11.0826.88) values than the fresh
(undried) samples (CIE L = 62.2270.32; a = 2.5211.06;
b = 24.530.02). Generally, oven-dried unripe and sundried turning yellow ripe samples showed higher CIE L, a,
deltachroma and color intensity. However, sun-dried yellow
ripe samples showed higher CIE L and a while oven-dried
turning ripe samples showed higher delta chroma. Foam
mat-dried unripe, turning and yellow ripe showed higher
CIE b and hue angle values. Foammat-dried yellow ripe
(stage 5) cooking bananas and Obino Lewai showed higher
and lower L values of 84.86 and 60.96, respectively
(Table 3). Also, oven-dried unripe (stage 1) flour had significantly (P < 0.05) higher L values than foammat- and
sun-dried flour. The difference in the CIE L value could be
attributed to the effect of drying conditions, especially temperature, on the color of the flour. Oven drying (60C) of
plantain samples took a longer time (24 h) to dry than
using the foam-mat drying (60C) technique (24 h), while
sun drying of the samples took a longer time (45 days)
to reach similar moisture content. Differences in color
parameters could be attributed to nonenzymatic Maillard
browning which occurred under the conditions prevailing
during the drying process, which would favor color
change. Increased soluble solids (Table 1) and total sugars
contents (Table 4) with increased maturity of plantain cultivars and cooking bananas showed the availability of sugars
needed for the interaction with amine group for the occurrence of Maillard browning at the selected temperature of
drying.
The CIE L and a values of dried unripe green cooking
bananas were higher than that of the plantain cultivars;
however, dried unripe Obino Lewai showed higher b, delta
chroma, color intensity and hue angle. Dried turning
yellow ripe Obino Lewai showed higher CIE L, a and b
values, Agbagba showed higher delta chroma (C) and
color intensity (E) while turning ripe cooking bananas
showed higher hue angle. However, dried yellow ripe
Agbagba plantains showed high CIE L, delta chroma (C)
and hue angle, while dried Obino Lewai indicated higher
CIE a value. Also, dried yellow ripe cooking bananas
showed higher CIE b and color intensity, indicating higher
browning discoloration. This could be due to the higher
soluble solids and sugar contents of the yellow ripe
cooking bananas. Generally, samples dried at the yellow
ripe stage showed higher soluble solids (Table 1) and sugar
contents (Table 4), which are the reactive components
needed for Maillard browning under the prevailing drying
condition (60C).

Chemical Composition of Plantain and
Cooking Banana Flour
Generally, the chemical attributes of plantain and cooking
banana flour were significantly affected by maturity, drying
method and cultivar. Generally, dry matter, pH and total
sugar (%) increased while moisture content and titratable
acidity of the dried cooking banana and plantain flour
decreased with increased maturity. Moisture, dry matter,
pH, titratable acidity and total sugar contents of the dried
commodities ranged from 7.70 to 10.46%, 89.53 to 91.60%,
4.07 to 4.36, 0.392 to 0.430%, and 0.92 to 1.94%, and 5.50
to 9.43%, 90.57 to 94.50%, 4.23 to 4.50, 0.227 to 0.339 and
4.86 to 8.78% for green unripe (Stage 1) and turning yellow
(stage 3), respectively. Moisture, dry matter, pH, titratable
acidity and total sugar contents of yellow ripe samples
ranged from 5.00 to 9.68%, 90.32 to 94.90%, 4.52 to 4.80,
0.084 to 0.252 and 16.15 to 25.66%, respectively (Table 4).
Reduction in titratable acidity and increased total sugars
and pH of the dried samples with increase in maturity was
expected because organic acids decline during ripening
while sugars are produced because of the breakdown of
starch in both cooking bananas and plantains. Chemical
changes that occur during postharvest ripening of fruits
lead to the conversion of starch into simple sugars (Palmer
1971). This is responsible for the increased sweetness of the
fruit as it ripens. In dessert bananas, the breakdown of
starch and the formation of sugar is usually completed at
full ripeness (stage 67), while in plantains, this breakdown
is slower and less complete and continues in overripe and
senescent fruits (Marriott 1980). Titratable acidity, which is
a measure of the amount of acid present, could be used primarily to estimate consumption quality and hidden attributes as they are indicators of fruit maturity or ripeness
(Dadzie and Orchard 1997). As reported for titratable
acidity, pH could also be used as index of ripening as they
are inversely proportional to titratable acidity. Generally,
when fruits are harvested, at matured green stage, the pulp
pH is relatively high, but as the ripening progresses pH
drops (Dadzie and Orchard 1997). The difference in pH
could be attributed to depolymerization caused by the different thermal treatments, hence producing acid thermal
residues in the starch molecules.
Generally, at all stages of maturity, sun-dried samples
showed significantly higher moisture content, while ovendried samples showed higher pH and dry matter content.
Higher moisture content of sun-dried samples could be due
to the exposure to the elements, and the prevailing higher
relative humidity of the atmospheric air. Total sugar content
of dried unripe green (stage 1) cooking banana and plantain
cultivars was not significantly affected by the drying method
and cultivars. Generally, foammat-dried samples showed
Fresh pulp
Fresh pulp
Fresh pulp
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Fresh pulp
Fresh pulp
Fresh pulp
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Fresh pulp
Fresh pulp
Fresh pulp
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Unripe green (stage 1)
Agbagba
Cooking bananas
Obino lEwai
Agbagba
Agbagba
Agbagba
Cooking bananas
Cooking bananas
Cooking bananas
Obino lEwai
Obino lEwai
Obino lEwai
Agbagba
Cooking bananas
Obino lEwai
Agbagba
Agbagba
Agbagba
Cooking bananas
Cooking bananas
Cooking bananas
Obino lEwai
Obino lEwai
Obino lEwai
Agbagba
Cooking bananas
Obino lEwai
Agbagba
Agbagba
Agbagba
Cooking bananas
Cooking bananas
Cooking bananas
Obino lEwai
Obino lEwai
Obino lEwai
Cultivar
9.94 0.095
2.81 0.032kl
10.78 0.875a
2.18 0.072opq
1.83 0.044rst
2.23 0.106opq
2.11 0.055pqr
2.20 0.031opq
2.61 0.031lmn
1.82 0.045rst
1.35 0.044u
2.45 0.069mnop
9.04 0.119d
2.98 0.053jk
11.06 0.414a
1.68 0.072stu
3.17 0.006j
2.84 0.020kl
1.93 0.006qrs
1.55 0.085tu
2.74 0.057klm
4.78 0.057h
1.61 0.040stu
2.35 0.036nop
9.56 0.015c
2.52 0.070lmno
10.03 0.422b
2.30 0.031nop
0.39 0.031v
4.87 0.032h
6.01 0.110e
0.30 0.010v
4.26 0.026i
5.58 0.050f
9.01 0.105d
5.24 0.135g
67.88 1.637
70.32 0.546kl
66.91 3.265n
81.30 0.731bc
74.45 0.758ij
80.21 0.374cd
81.66 0.679bc
78.49 0.342def
80.21 0.263cd
82.03 1.180bc
77.99 0.169efg
78.53 0.422def
62.22 0.382p
64.29 1.183o
66.91 3.265n
76.67 2.418gh
71.28 0.102k
79.18 0.765de
82.14 0.531b
77.34 0.156fgh
78.14 0.506efg
73.96 0.200j
82.00 0.800bc
81.88 0.546bc
67.72 0.200mn
62.59 0.626p
68.35 0.811mn
78.80 0.843def
81.56 0.167bc
75.95 0.563hi
69.22 0.748lm
84.86 1.546a
79.53 0.667de
73.64 1.094j
60.96 0.232p
70.66 0.270kl
b
a
mn
Mean in a column with the same superscripts are not significantly different (P 0.05).
Yellow ripe (stage 5)
Turning ripe (stage 3)
Drying method
Stage of maturity
d
27.93 0.565
26.05 0.367ef
28.98 2.325bc
11.11 0.040s
17.78 0.202mn
11.09 0.127s
12.19 0.055r
13.83 0.473q
12.49 0.111r
11.70 0.194rs
19.14 0.070kl
12.38 0.159r
25.49 0.174fg
24.52 0.812h
30.02 0.764a
12.06 0.384r
15.22 0.147p
12.23 0.270r
15.80 0.015p
19.53 0.096jk
16.76 0.056o
21.30 0.045i
18.60 0.192lm
17.43 0.247no
28.69 0.085cd
24.67 0.441gh
29.72 0.567ab
16.67 0.046o
26.33 0.495ef
19.29 0.092kl
21.11 0.348i
26.88 0.558e
20.23 0.131j
21.64 0.269i
21.89 0.140i
19.67 0.197jk
18.52 0.065b
12.98 0.182g
18.51 0.158b
13.87 0.057ef
12.23 0.474h
13.56 0.111f
19.46 0.190a
13.62 0.080f
18.57 0.172b
15.31 0.360c
11.82 0.125i
14.63 0.248d
8.77 0.014m
5.18 0.101o
7.76 0.055n
10.74 0.068k
14.82 0.173d
15.31 0.213c
14.04 0.034e
9.47 0.144l
10.50 0.073k
4.99 0.168op
3.14 0.403q
4.76 0.126p
9.22 0.239l
7.90 0.152n
11.13 0.234j
22.88 0.475b
14.56 0.207j
22.24 0.092bcd
17.92 0.381g
14.72 0.211j
16.78 0.075h
24.66 0.583a
17.56 0.056gh
21.91 0.082cde
21.12 1.378e
14.89 0.038j
22.40 0.460bc
19.89 0.471f
14.04 0.154jk
15.88 0.416i
12.85 0.053l
21.15 0.450e
21.42 0.233de
17.89 0.500g
16.77 0.099h
13.34 0.297kl
8.31 0.531n
22.48 1.587bc
17.59 0.609gh
10.67 0.322m
10.82 0.267m
11.37 0.177m
TABLE 2. EFFECTS OF MATURITY AND DRYING METHOD ON CHEMICAL ATTRIBUTES OF PLANTAIN AND COOKING BANANA FLOUR AT DIFFERENT STAGES OF MATURITY
70.41 0.514r
83.83 0.144e
69.59 0.346s
78.91 0.323k
84.12 0.086e
78.63 0.399k
80.19 0.211j
80.94 0.196hi
78.18 0.051l
81.17 0.115h
85.96 0.115b
78.80 0.171k
70.48 0.115r
83.06 0.110f
69.78 0.304s
82.08 0.256g
78.22 0.132l
76.92 0.250n
83.02 0.026f
85.46 0.243c
80.72 0.194i
77.34 0.121m
85.05 0.072d
82.31 0.113g
71.56 0.024q
84.16 0.058e
71.35 0.456q
82.15 0.115g
89.15 0.051a
75.82 0.140o
74.09 0.059p
89.36 0.027a
78.10 0.124l
75.54 0.202o
67.63 0.106t
75.08 0.230
Hue angle

Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Agbagba
Agbagba
Agbagba
Cooking banana
Cooking banana
Cooking banana
Obino lEwai
Obino lEwai
Obino lEwai
Agbagba
Agbagba
Agbagba
Cooking banana
Cooking banana
Cooking banana
Obino lEwai
Obino lEwai
Obino lEwai
Agbagba
Agbagba
Agbagba
Cooking banana
Cooking banana
Cooking banana
Obino lEwai
Obino lEwai
Obino lEwai
Cultivar
1.28 0.001
1.22 0.018cde
1.69 0.006b
1.01 0.006cdefghi
0.98 0.006defghi
1.17 0.003cdef
1.14 0.000cdefg
1.23 0.010cde
1.18 0.008cdef
1.15 0.004cdefg
1.24 0.01cde
1.27 0.010cd
1.40 0.692bc
2.35 0.495a
0.68 0.035hi
0.75 0.002ghi
0.81 0.006fghi
1.28 0.027cd
0.73 0.066hi
0.61 0.004i
0.89 0.009defghi
0.72 0.047hi
0.84 0.009efghi
0.60 0.000i
0.82 0.035fghi
0.89 0.012defghi
0.80 0.022fghi
0.614 0.005
0.566 0.008hijk
0.664 0.000a
0.591 0.005ghi
0.578 0.000hij
0.668 0.125a
0.648 0.005abc
0.560 0.131ijk
0.658 0.005ab
0.655 0.163abc
0.554 0.060kl
0.624 0.104cdef
0.561 0.189ijk
0.295 0.002n
0.542 0.004kl
0.611 0.004g
0.649 0.160abc
0.665 0.006a
0.630 0.005bcde
0.363 0.006m
0.564 0.006ijk
0.598 0.004efgh
0.233 0.002o
0.526 0.000l
0.588 0.112ghij
0.640 0.106abcd
0.639 0.000abcd
0.487 0.005
0.482 0.000jk
0.517 0.048h
0.542 0.000cdef
0.484 0.159jk
0.533 0.159efgh
0.555 0.000abc
0.459 0.004l
0.556 0.000ab
0.546 0.002bcd
0.368 0.133m
0.523 0.000gh
0.459 0.000l
0.267 0.000o
0.480 0.000jk
0.540 0.000def
0.540 0.005def
0.518 0.004h
0.535 0.000defg
0.308 0.000n
0.447 0.000l
0.529 0.000fg
0.204 0.002p
0.474 0.000k
0.500 0.008i
0.543 0.000bcde
0.562 0.000a
cd
WAC (g water/g flour)
def
Packed bulk density (g/mL)
Loose bulk density (g/mL)
Means in a column with the same superscripts are not significantly different (P 0.05).
Drying method
Stage of maturity
1.27 0.071defghi
0.90 0.141m
1.11 0.083hijkl
1.11 0.060hijkl
1.39 0.011de
1.22 0.005efghijk
1.09 0.011ijkl
1.11 0.003hijkl
1.31 0.014defg
1.22 0.004efghijk
1.10 0.004hijkl
1.21 0.021fghijk
1.44 0.017d
2.41 0.017b
1.39 0.012de
1.28 0.053defgh
1.00 0.006lm
1.05 0.015jklm
1.22 0.016efghij
1.80 0.108c
1.38 0.023def
1.23 0.021efghij
2.65 0.319a
1.34 0.007def
1.21 0.049efghijk
1.03 0.042klm
1.13 0.011ghijkl
OAC (g oil/g flour)
TABLE 3. EFFECTS OF DRYING METHOD AND STAGE OF RIPENESS ON FUNCTIONAL PROPERTIES OF PLANTAIN AND COOKING BANANA FLOUR AT DIFFERENT STAGES OF MATURITY

Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Oven
Foam-mat
Sun
Agbagba
Agbagba
Agbagba
Cooking banana
Cooking banana
Cooking banana
Obino lEwai
Obino lEwai
Obino lEwai
Agbagba
Agbagba
Agbagba
Cooking banana
Cooking banana
Cooking banana
Obino lEwai
Obino lEwai
Obino lEwai
Agbagba
Agbagba
Agbagba
Cooking banana
Cooking banana
Cooking banana
Obino lEwai
Obino lEwai
Obino lEwai
Cultivar
4.36 0.057
4.19 0.99no
4.31 0.035hijklm
4.34 0.021hijkl
4.24 0.028klmno
4.24 0.148klmno
4.07 0.035p
4.16 0.049op
4.20 0.057mno
4.50 0.07fg
4.41 0.07ghi
4.43 0.021gh
4.43 0.042gh
4.23 0.021lmno
4.37 0.014hij
4.35 0.042hijkl
4.26 0.078jklmno
4.30 0.078ijklmn
4.65 0.021bcd
4.52 0.007efg
4.56 0.028def
4.68 0.085bc
4.52 0.028efg
4.60 0.028cdef
4.80 0.000a
4.63 0.014bcde
4.73 0.014ab
hijk
91.00 0.100
90.90 0.100jk
89.53 0.115m
92.30 0.100gh
90.80 0.100jk
89.70 0.100m
91.60 0.100i
90.50 0.100kl
90.50 0.100kl
91.90 0.10hi
92.80 0.100ef
91.50 0.100i
93.10 0.100de
90.57 0.153jkl
92.90 0.010def
93.30 0.100d
94.50 0.100b
92.50 0.100fg
92.30 0.100gh
90.32 0.375l
92.20 0.100gh
94.90 0.10ab
90.93 1.102jk
93.90 0.010c
92.50 0.100fg
95.00 0.100a
94.50 0.100b
j
9.00 0.100
9.10 0.100cd
10.46 0.115a
7.70 0.100fg
9.20 0.100cd
10.30 0.100a
8.40 0.100e
9.50 0.100bc
9.50 0.100bc
8.10 0.010ef
7.20 0.100hi
8.50 0.100e
6.90 0.100ij
9.43 0.153bcd
7.10 0.010hij
6.70 0.100j
5.50 0.100l
7.5 0.100gh
7.70 0.100fg
9.68 0.375b
7.80 0.100fg
5.10 0.010lm
9.07 1.102cd
6.10 0.010k
7.50 0.100gh
5.00 0.100m
5.50 0.100l
d
pH
Dry matter (%)
Moisture content (%)
Means in a column with the same superscripts are not significantly different (P 0.05).
Drying method
Stage of maturity
0.392 0.019
0.444 0.009a
0.397 0.002ab
0.418 0.007ab
0.425 0.007ab
0.404 0.002ab
0.427 0.019ab
0.430 0.004ab
0.427 0.019ab
0.329 0.029cd
0.297 0.004cdef
0.339 0.064c
0.252 0.009fg
0.266 0.019efg
0.227 0.024g
0.308 0.019cde
0.332 0.014cd
0.290 0.014def
0.252 0.009fg
0.171 0.034h
0.131 0.012hij
0.099 0.007j
0.098 0.019j
0.157 0.024hi
0.112 0.019ij
0.122 0.019ij
0.084 0.019j
b
Titratable acidity (% citric

acid)
1.94 1.153i
1.33 0.054i
1.29 0.261i
1.37 0.000i
1.14 0.000i
0.92 0.044i
1.21 0.054i
1.33 0.054i
1.27 0.011i
5.43 0.435h
8.57 0.740f
5.670.968 gh
6.970.326 g
8.78 0.152f
5.08 0.076h
5.09 0.044h
5.08 0.685h
4.86 0.131h
20.98 0.954c
23.02 1.031b
16.15 0.146e
20.39 1.438c
23.48 0.038b
18.73 0.069d
25.22 0.185a
25.66 0.215a
25.32 0.162a
Total sugar (%)
TABLE 4. EFFECTS OF DRYING METHOD AND STAGE OF RIPENESS ON CHEMICAL ATTRIBUTES OF PLANTAIN AND COOKING BANANA FLOUR AT DIFFERENT STAGES OF MATURITY

significantly higher total sugar and titratable acidity contents than sun- and oven-dried samples at the three stages
of ripeness. Foam-mat drying was an effective drying
method for minimizing deterioration of sugars as the rapid
drying rates usually results in superior flavor and color
quality because of minimal thermal damage (Rockwell et al.
1962). Generally, oven-dried yellow ripe (stage 5) cooking
banana and plantain cultivars showed higher pH and dry
matter content while the foammat-dried ripe samples
showed higher titratable acidity and total sugar contents.
The chemical attributes of the dried flour varied significantly among the commodities i.e., cooking banana and
plantain cultivars, and with maturity. Unripe Agbagba
showed significantly higher moisture and titratable acidity
contents, while coking bananas showed significantly higher
pH and dry matter contents. Sugar content of unripe Musa
flour was not significantly affected by cultivar and drying
methods. At the turning ripe (stage 3) stage, cooking
bananas showed significantly higher moisture and total
sugar contents, while Agbagba showed significantly higher
pH and total acidity. Moreover at the yellow ripe stage,
Agbagba plantains showed higher moisture content and
titratable acidity while Obino Lewai showed higher pH, dry
matter and total sugar contents.

Some Functional Properties of Plantain and
Table 3 showed the effects of drying method and maturity
on some functional properties of plantain and coking
banana flour. Loose bulk density of unripe, turning and
yellow ripe cooking and plantain cultivars varied from 0.459
to 0.556, 0.267 to 0.546 and 0.204 to 0.562 g/mL, while the
packed bulk density varied from 0.560 to 0.668, 0.295 to
0.665 and 0.233 to 0.640 g/mL, respectively. Generally, both
loose and packed bulk densities of the dried commodities
decreased with increased maturity of the fresh commodity
prior to processing. Expectedly, packed bulk density of the
dried commodities were higher than the loose bulk density.
Water absorption capacity of unripe, turning and yellow
ripe cooking banana and plantain cultivars varied from 0.98
to 1.69, 0.68 to 2.35 and 0.61 to 0.89 g water/g flour while
the oil absorption capacity ranged from 0.90 to 1.39, 1.00 to
2.41, and 1.03 to 2.65 g oil/g flour, respectively. Generally,
water absorption capacity of dried cooking and plantain
flour decreased while oil absorption increased with
increased maturity. However, water and oil absorption
capacities of a few of the samples did not follow the general
trend with maturity and drying method. Decreased water
absorption of the dried flour with increased maturity suggested that conformational changes in starch molecule
could have occurred during exposure to thermal processing

leading to exposure of more or less hydrophobic than
hydrophilic groups for flour with decreasing water absorption capacity or increasing water absorption capacity,
respectively (Akubor and Chukwu 1999). Soluble solids and
sugar contents increased while the starch content of the
Musa spp. decreased with increased maturity. Higher starch
content would facilitate increased water absorption in plantain and cooking banana flour. The relative differences in
starch content, composition and granule structure would
affect water absorption capacity of the plantain cultivars
and cooking bananas.
Generally, Obino Lewai showed higher loose and packed
bulk densities while cooking banana flour showed higher
oil absorption capacity at the different stages of maturity.
Unripe (stage 1) and turning (stage 3) ripe Agbagba plantains showed higher water absorption capacity than other
commodities; however, yellow ripe (stage 5) Obino Lewai
showed higher water absorption capacity. Sun-dried unripe
cooking banana and plantain showed higher loose and
packed bulk densities, water and oil absorption capacities
than oven- and foammat-dried samples. Also, oven-dried
samples showed higher loose and packed bulk densities,
while foammat-dried samples indicated higher water and
oil absorption capacities. Foammat-dried samples showed
lower loose and packed bulk densities while sun- and
oven-dried flour indicated higher loose and packed bulk
densities. Higher loose and packed bulk densities show
greater compactness of particles. High contents of
occluded and interstitial air incorporated during whipping
of the plantain puree would be responsible for lower loose
and packed bulk densities of foammat-dried flour.
Oguntunde and Adeojo (1992) showed that foammatdried fluid whole milk showed consistently low bulk densities. Low loose and packed bulk densities, which could be
attributed to the air incorporated during the whipping of
the Musa paste, indicated that packaging of foam
mat-dried plantains and cooking bananas would be
economical.
Fourier Transform Analysis of Plantain and

The major peaks wavelength, vibration type and suspected
compounds of unripe, turning yellow and yellow ripe plantains and cooking bananas are shown in Table 5. Similar
compounds were found to be present in the Musa flour
irrespective of the variety. These compounds include
D-glucose, L-glucose, D-galactose glyceraldehydes, and
cyclodextrins among others. The observed vibration bands
could be attributed to certain bonds through the corresponding peak frequencies as determined in the flour
TABLE 5. EFFECTS OF DRYING METHOD AND STAGE OF RIPENESS ON ABSORPTION REGIONS AND VIBRATION TYPE OF PLANTAIN AND
COOKING BANANA FLOUR SAMPLES AT DIFFERENT STAGES OF MATURITY
Stage of maturity
Drying method
Cultivar
Wavelength cm1
Assignments
Suspected compounds
Unripe (stage 1)
Oven
Agbagba
2928.57, 1654.33
B-Cyclodextrin, L() Glucose
Foam-mat
Agbagba
1652.33, 857.25
Methylene CH stretch Amide,

conjugated ketone,
Amide, conjugated ketone
Sun
Agbagba
1643.78, 854.40
Oven
Foam-mat
Cooking banana
Cooking banana
2080.00, 1652.33
2928.57, 1648.84

Methylene CH stretch Amide,
conjugated ketone
Sun
Oven
Cooking banana
Obino lEwai
2125.71, 1723.57
1649.48, 857.25
ketone
Foam-mat
Obino lEwai
1637.87, 1437.61
Sun
Obino lEwai
2923.07, 2368.13
Oven
Agbagba
1652.33, 860.10
Foam-mat
Agbagba
1646.63, 854.40
Sun
Agbagba
1638.08,862.95
Oven
Foam-mat
Cooking banana
Cooking banana
1652.33, 637.82
1643.78, 862.95
Sun
Oven
Foam-mat
Sun
Oven
Cooking banana
Obino lEwai
Obino lEwai
Obino lEwai
Agbagba
860.10, 432.64
1640.61, 1448.58
657.77, 503.88
1632.38, 529.53
1638.08, 858.76
Foam-mat
Agbagba
1643.36, 856.01
Secondary amine, NH bend,

Methylene CH stretch Thiols
(S-H stretch)
C = C Stretch, C = O Stretch
Aromatic phosphates (P-O-C)
Alkenyl C = C stretch, Aromatic
phosphates (P-O-C)
phosphates (P-O-C)
Alkenyl C = C stretch
phosphates (P-O-C)
Aromatic phosphates (P-O-C)
Thio esters CH3-C-S stretch
Conjugated C = C, Alkenyl C = C
stretch Aromatic phosphates
(P-O-C)
Alkenyl C = C stretch Aromatic
phosphates (P-O-C)
Sun
Oven
Agbagba
Cooking banana
455.44, 492.48
1643.78, 2931.42
Polysulphides (S-S stretch)

Alkenyl C = C stretch Amide,
Conjugated ketones, Methyl
CH-stretch
Foam-mat
Cooking banana
1640.93, 2931.42
Sun
Oven
Cooking banana
Obino lEwai
432.64, 529.53
1640.93, 2920
Foam-mat
Obino lEwai
1646.63, 857.25
Sun
Obino lEwai
1643.78, 1065.28
Amide, Conjugated ketones

Methyl CH-stretch
Aryl disulphide stretch
Conjugated ketones, Methyl
CH-stretch
Conjugated ketones Isolated
carbohydrates, Aromatic
phosphates (P-O-C)
Conjugated ketones
Turning (stage 3)
Yellow ripe
(stage 5)
10
L() Glucose, L-Glyceraldehyde,

A-Cyclodextrin, B-Cyclodextrin
Amygdalin D(+) Glucose,
L-Glyceraldehyde,
Amygdalin,
N-Acetyl-D-Galactosamine
D(+) Glucose, -D(+) Glucose, D(+) Galactose
L-Glyceraldehyde, B-Cyclodextrin
B-Cyclodextrin, L-Glyceraldehyde
B-Cyclodextrin, L-Glyceraldehyde,
D-Glucose, D-Galactose
L-Glyceraldehyde,
B-Cyclodextrin,L-Glyceraldehyde,
D-Glucose, D-Galactose
L() Glucose, D(+) Glucose,

L-Glyceraldehyde,
Amygdalin
-D-Glucose, -D-Galactose
B-Cyclodextrin
Heptyl--D-Glucopyranose,
Octyl--D-Glucopyranose,
L-Glyceraldehyde
D(+) Glucose, L-Glyceraldehyde,
-D-Glucose, -D-Galactose
D(+) Glucose, A-Cyclodextrin,
B-Cyclodextrin
L-Glyceraldehyde,
Octyl--D-Glucopyranose
samples. Cyclodextrins A and B were similar to compounds

found in the flour samples in unripe green samples
(Table 5). Cyclodextrins are cyclic oligosaccharides consisting of six -cyclodextrin, seven -cyclodextrin, eight
-cyclodextrin or more glucopyranose units linked by
-(1,4) bonds. The presence of these compounds in the
unripe green (stage 1) samples suggested that intramolecular transglycosylation resulting from degradation of starch
by cyclodextrin glucanotransferase occurred during drying
(Szejtli 1996).
The noteworthy peak bands of 1,654.33, 1,652.33,
1,643.78, 1,652.33, 1,648.84, 1,649.48 and 1,637.87 cm1
were observed for oven-dried Agbagba, foammat-dried
Agbagba, sun-dried Agbagba, oven-dried cooking bananas,
foammat-dried cooking bananas, oven-dried Obino Lewai
and foammat-dried Obino Lewai, respectively. Amide
bonds (Table 5) was found in all dried unripe green flour,
except in the sun-dried cooking bananas and sun-dried
Obino Lewai flour. Similar observation was reported by
Widjanarko et al. (2011) for native proteins in corn, soy and
wheat protein isolates in their study of functional interaction components of protein isolates and glucomannan in
food bars.
The absorption regions and vibration type of the turning
(stage 3) ripe flour showed that the extent of depolymerization of starch was minimal, as cyclodextrins (A and B) were
found in both unripe green and turning ripe flour.
Although, ripening involves depolymerization of starches
into sugars, while insoluble pectins are made soluble by the
complex enzymatic reactions resulting into softening of
tissues and ripening because of unmasking of chlorophyll.
The extent of degradation of starches in the turning ripe
(stage 3) flour was minimal, as indicated by the marginal
difference in sugar content between stages 1 and 3 (Table 2).
Lower sugar content of the turning ripe flour would make
them applicable in foods for diabetics. D-glucose was found
in turning yellow ripe (stage 3) oven-dried cooking bananas
and foammat-dried Obino Lewai flour (Table 5). Oven,
foammat- and sun-dried Agbagba had noteworthy peaks at
860.10, 854.40 and 862.95 cm1, respectively. Foammatdried turning ripe (stage 3) cooking bananas recorded a
peak of 862.95 cm1. Hua et al. (2004) reported that
mannose and glucose units were assigned from characteristic peaks at about 814 and 873 cm1, respectively, which
could be attributed to CH bend vibration. This further
suggested that mannose alongside glucose could be present
in the oven-, foammat- and sun-dried Agbagba and foam
mat-dried cooking bananas. Similarly, cyclodextrins (A and
B) were present in unripe green and turning yellow ripe
(stages 1 and 3); however, L ()-glucose, D-(+) glucose,
L-glyceraldehyde, and -D-(+) glucose, -D-(+) galactose, Octyl-- D-(+) glucose were also detected in the
flour. Specific assignments include alkenyl C = C stretch,
polysulfides, amide, conjugated ketones, aromatic phosphates and methyl CH-stretch.

Evidently, the breakdown of starches into sugars of yellow
ripe cooking bananas and plantains was higher than unripe
and turning ripe samples. Breakdown of starches of yellow
ripe cooking bananas and plantains was considerably
higher; however, the flour contained ample amounts of
starch or complex polysaccharides as shown by the presence
of cyclodextrins. Cyclodextrins have been reported to have
wide applications in the food industry for more than two
decades in Japan, serving to mask food odors in fresh food
and to stabilize fish oils (Martin Del Valle 2003).
CONCLUSION
Drying method and maturity affected color, chemical, functional properties of plantain and cooking banana flour.
Expectedly, the chemical attributes of the dried flour varied
significantly among the commodities i.e., cooking bananas
and plantain cultivars, and with maturity. The breakdown
of starch during ripening of the commodities affected the
color, chemical and functional properties of cooking banana
and plantain flour. Low loose and packed bulk densities of
foammat-dried flour, attributable to the air incorporated
during the whipping of the Musa pastes, indicated that
packaging of the products would be economical. Selection
of appropriate drying method and maturity would be necessary for the production of high-quality cooking banana
and plantain flour for industrial use.
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Colour, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flours As Affected by Drying Method and Maturity

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Color, Chemical and Functional Properties of

60 PUBLICATIONS 687 CITATIONS

All in-text references underlined in blue are linked to publications on ResearchGate,

Available from: Samson Oyeyinka

Journal of Food Processing and Preservation ISSN 1745-4549

COLOR, CHEMICAL AND FUNCTIONAL PROPERTIES OF

Department of Food Technology, University of Ibadan, Ibadan, Nigeria

Musa balbisiana (BB) (Stover and Simmonds 1987;

EFFECTS OF DRYING METHOD AND MATURITY ON MUSA SPP.

K.O. FALADE and S.A. OYEYINKA

flour (Wainwright and Burdon 1991; Dadzie 1995), fried

selected to even out the effect of finger maturity. The

Production of Sun-, Oven- and Foam Mat

MATERIALS AND METHODS

Determination of L, a and b, and Other

K.O. FALADE and S.A. OYEYINKA

EFFECTS OF DRYING METHOD AND MATURITY ON MUSA SPP.

Osaka, Japan). The colorimeter operates on the CIE L, a and

Hue angle = tan 1 b a

Determination of Moisture and Dry Matter

Determination of Bulk Densities of Plantain

Water and Oil Absorption Capacities of

Fourier Transform Infrared Spectroscopy

Plantain or cooking banana flour (13 mg) was mixed with

RESULTS AND DISCUSSION

Physical and chemical characteristics of fresh plantain and

Fruit weight (g)

Pulp/peel ratio Pulp (%)

Peel weight (g)

Pulp weight (g)

EFFECTS OF DRYING METHOD AND MATURITY ON MUSA SPP.

K.O. FALADE and S.A. OYEYINKA

Effects of Drying Method and Maturity on

K.O. FALADE and S.A. OYEYINKA

plantain pulps and plantain flour are shown in Table 2.

EFFECTS OF DRYING METHOD AND MATURITY ON MUSA SPP.

Effects of Drying Method and Maturity on

Unripe green (stage 1)

Yellow ripe (stage 5)

Turning ripe (stage 3)

EFFECTS OF DRYING METHOD AND MATURITY ON MUSA SPP.

Unripe green (stage 1)

WAC (g water/g flour)

Packed bulk density (g/mL)

Loose bulk density (g/mL)

Yellow ripe (stage 5)

Turning ripe (stage 3)

OAC (g oil/g flour)

K.O. FALADE and S.A. OYEYINKA

Unripe green (stage 1)

Dry matter (%)

Moisture content (%)

Yellow ripe (stage 5)

Turning ripe (stage 3)

Titratable acidity (% citric

Total sugar (%)

EFFECTS OF DRYING METHOD AND MATURITY ON MUSA SPP.

K.O. FALADE and S.A. OYEYINKA

Effects of Drying Method and Maturity on

EFFECTS OF DRYING METHOD AND MATURITY ON MUSA SPP.

could have occurred during exposure to thermal processing

Fourier Transform Analysis of Plantain and