Effect of blanching and ripening on functional properties of plantain (Musa aab) flour

Plant Foods for Human Nutrition

Volumn 54, Issue 3, 1999, Pages 261-269

  Fagbemi, Tayo N ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Blanching; Flours; Functional properties; Plantain; Ripening

Indexed keywords

VEGETABLE PROTEIN;

ABSORPTION; ANGIOSPERM; ARTICLE; CHEMISTRY; EMULSION; FLOUR; FOOD HANDLING; HEAT; HUMAN; PROTEIN INTAKE; STANDARD; VISCOSITY;

ABSORPTION; DIETARY PROTEINS; EMULSIONS; FLOUR; FOOD HANDLING; HEAT; HUMANS; PLANT PROTEINS; VISCOSITY; ZINGIBERALES;

EID: 0033506590     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008153404357     Document Type: Article

References (41)

1. Karikari SK (1972) Plantain growing in Ghana. Worl Crops 24: 22-24.
2. FAO (1982) Production year book 36: 54. Rome, Italy: Food and Agricultural Organisation of United Nations.
3. Valmajor R, Anno A, Malina VR, Singh RH, Ndubizu TOC (1976) Plantain production system. Parasidiaca 1: 7.
4. Devos P, Wilson GF (1981) Intercropping of plantain with food crops, maize, cocoyam and cassava. In 2nd Annual Conference of International Association for Research on Plantain and other Cooking Bananas IARPCBIITA Ibadan.
5. Martins EK (1979) Survey of the marketing of fruits and vegetables in Nigeria. UNDP/FAO/NIR/72/007, Marketing Technical Communications, No 1.
6. Ketiku AO (1973) Chemical composition of unripe and ripe plantain (Musa parasidiaca). J Sci Food and Agric 24(6): 703-707.
7. Maud JK (1991) Processing and preservation of tropical and subtropical foods. Nigeria MacMillan Education.
8. Watt BK, Merill AC (1975) Composition of foods. Washington, DC: US Department of Agriculture, Report No 8.
9. Hernandez I (1979) Storage of green plantains. J Agric Univ Puerto Ricco 57(2): 100-106.
10. Awan JA, Ndubizu TOC (1978) Some aspects of nutrient changes in stored plantain fruits. Parasidiaca 3: 18-23.
11. Ndubizu TOC (1976) Delaying ripening in harvested Nigerian green plantains. J Agric Sci 87: 573-576.
12. Olorunda AO, Aworth OC (1984) Effect of tal pro-long on the shelf life and quality attribute of plantains. J Sci Food Agric 35: 573-578.
13. Ogazi PO (1983) Storage and processing of plantain, 1: Invited lecture at the 1983 Plantain production training course. IITA Ibadan Nigeria.
14. Sanchez Nieval F, Covas GC, Hernandez I, De Vinas CB, Guadalupe R (1970) Studies on the ripening of plantain under controlled condition. J Agric Univ Puerto Ricco 54(3): 517-529.
15. Sanchez Nieval F, Covas GC, Hernandez I, De Vinas CB, Guadalupe R (1974) Studies on the freezing of plantains (Musa parasidiaca), 1: Sulphitation to control browning. J Agric Univ Puerto Ricco 56: 92-106.
16. Sanchez Nieval F, Hernandez I, Buesto CE (1975) Studies on the freezing of plantains (Musa parasidiaca), 2: Effect of stage of maturity at harvest on quality of frozen product. J Agric Univ Puerto Ricco 59: 107-114.
17. Ogazi PO, Jones MC (1990) Pilot scale dehydration of plantain pulp for flour production using cabinet dryer. Nig Food J 8: 74-77.
18. Sunbo A, Adedeji AA (1992) The microflora associated with fermentation of plantain. Nig Food J 10: 136-141.
19. Ogazi PO (1985a) The biscuit making potential of plantain flour. Nig Food J 3: 168-171.
20. Ogazi PO (1985b) The rheological properties of plantain flour as composite with wheat flour. Nig Food J 3: 190-193.
21. Tasneem R, Ramsmani S, Subramaja V (1982) Functional properties of guar seed Cyamopsis tetragonoloba meal detoxified by different methods. J Food Sci 47: 1323-1328.
22. Lawhom JT, Carter CM (1971) Effect of processing methods and pH of precipitation on the yields and functional properties of protein isolate from glandless cotton seeds. J Food Sci 36: 372-376.
23. Lin MJY, Humbert ES, Sosulski FW (1974) Certain functional properties of sunflower meal product. J Food Sci 39: 368-370.
24. Oshodi AA, Fagbemi TN (1992) Functional properties of defatted and protein isolate of fluted pumpkin seed flours Telfairia occidentalis. Ghana Chem 1(5): 216-226.
25. Adeyeye EI, Oshodi AA, Ipinmoroti KO (1995) Functional properties of some varieties of African yam bean Sphenostylis stenocarpa. Int J Food Sci Nutr (in press).
26. Tagodoe A, Nip WK (1994) Functional properties of raw and precooked taro Colocasia esculenta flour. Int J Food Sci Tech 29: 457-482.
27. Kirk RS, Sawyer R (1991) Pearson's composition and analysis of foods, 9th edn. Singapore: Longman.
28. Coffman C, Garcia VV (1977) Functional properties of the protein isolate from mung bean flour. J Food Tech 12: 473-484.
29. Beuchat LR (1977) Functional and electrophoretic characteristics of succinylated peanut flour. J Agric Food Chem 25: 258-261.
30. Narayana K, Narasinga Rao MS (1984) Effect of partial proteolysis on the functional properties of winged bean Phosphocarpus tetragonolobus flour. J Food Sci 49: 944-947.
31. Larmond E (1982) Laboratory methods for sensory evaluation of food. Canada Department of Agriculture Publication, No 1673, 31-36.
32. Steel RG, Torrie JH (1960) Principle and procedures of statistics. New York: McGraw Hill.
33. Sathe SK, Desphande SS, Salunkhe DK (1982a) Functional properties of lupid seed Lupinus mutabilis protein and protein concentrate. J Food Sci 47(2): 491-4-97.
34. Fagbemi TN, Oshodi AA (1991) Chemical composition and functional properties of full fat fluted pumpkin Telfairia occidentalis seed flour. Nig Food J 9: 26-32.
35. Adeyemi IA, Umar S (1994) Effect of method of manufacture on quality characteristics of kunun zaki a millet based beverage. Nig Food J 12: 944-947.
36. United Fruit Sales Corporation (1964) Banana ripening guide. Boston, MA.
37. Oshodi AA, Ekperingin MM (1989) Functional properties of pigeon pea Cajanus cajan flour. Food Chem 34: 187-191.
38. Hermanson AM (1979) Methods of studying functional characteristics of vegetable proteins. J Am Oil Chem Soc 56: 272-276.
39. Bencinni MC (1986) Functional properties of drum dried chick pea flour. J Food Sci 51: 1524-1526.
40. Sathe SK, Desphande SS, Salunkhe DK (1982b) Functional properties of winged bean Phosphocarpus tetragonolobus (L) (DC) protein. J Food Sci 47: 503-509.
41. Desikachar HSR (1980) Development of weaning foods with high calorie density and low hot paste viscosity using traditional technologies. Food Nutr Bull 2: 21-23.