Ilelaboye ,, N.O.A. and JESUSINA, T.I (2020) PROXIMATE COMPOSITON, ENERGY VALUE AND FUNCTIONAL PROPERTIES OF INSTANT PLANTAIN – BREADFRUIT COMPOSITE FLOUR. In: Proceedings of the 2nd International Conference, The Federal Polytechnic, Ilaro, 10th – 11th Nov., 2020, 10th – 11th Nov., 2020, The Federal Polytechnic, Ilaro.
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Abstract
The study investigated the proximate composition and functional properties of instant plantain breadfruit composite flour. The flour was prepared from precooked unripe matured plantain and breadfruit. Instant flour made from plantain (P) and breadfruit (B) were blended together in ratios: 100 P : 0 B (A); 75 P : 25 B (B); 50 P :50 B (C); 25 P : 75 B (D) and 0 P :100 B (E)). The proximate composition, energy value and functional properties of the flours were analysed with standard procedures. The proximate composition are moisture (6.93 % to 8.50 %); protein (3.59 % to 3.30 %); fat (1.64 % to 2.53 %); fiber (3.95 % to 8.06 %); ash (2.36 % to 2.99 %); carbohydrate (76.15 % to 80.13 %) and energy (332.56 Kcal/100g to 357.67 Kcal/100g) The functional properties are bulk density (BD) (0.69g/g to 0.86 g/g ); water absorption capacity (WAC) (250.01 % to 335.01%); oil absorption capacity (OAC) (0.99g/g to 1.39 g/g ); solubility index (SI)(8.99 % to 14.78% ) and swelling power (SP) (4.62 g/g to 7.38 g/g). Blending of plantain and breadfruit flours together resulted in flours with improved nutrient and functional properties.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 02 Mar 2022 11:52 |
| Last Modified: | 02 Mar 2022 11:52 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1980 |
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