Effects of Pre-Treatment on the Proximate Composition and Functional Properties of Plantain (Musa Parasidica) Flour.

Ajayi, Adebola Effects of Pre-Treatment on the Proximate Composition and Functional Properties of Plantain (Musa Parasidica) Flour. International Journal of Research Publication, 1 (8). p. 2020. ISSN 2582-7421

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Abstract

The proximate composition and functional properties of pre-treated plantain (Musa parasidica) flour were determined. The determination were done using standard methods. The plantain flour was produced using different pre-treatments: the use of sodium meabisulphites, blanching at 800C for 10min, unblanched, and combination of blanching and sodium metabisulphite treatment. The results of the proximate composition calculated on dry weight basis showed that the moisture contents for the various pre treatment ranged from 10.10±0.01% to 12.10±0.04% Ash content ranged from 1.91±0.01% to 3.8±0.07%, Fat ranged from 2.42±0.03% to 3.75±0.05%, Protein content ranged from 5.51±0.03 to 8.10±0.03%, Fibre values ranged form 74±0.01% to 78±0.05%. The functional properties showed significant difference (P≤0.05) the various pretreatment.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	01 Jun 2021 08:02
Last Modified:	01 Jun 2021 08:02
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1603

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