Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars
2015
Anyasi, Tonna A. | Jideani, Afam I.O. | Mchau, Godwin R.A.
Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences (p<0.05) in colour (CIEL∗a∗b∗ and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red UBF recording high TPC (1130.39±27.26mg GAE/100g d.w.) at 10g/L citric acid pretreatment. Correlation analysis between TPC and DPPH showed very strong positive correlation for Mabonde UBF in citric and lactic acid pretreatment (r=0.999, p<0.01; r=0.985, p<0.01), while inverse correlation was recorded in M-red UBF for ascorbic and lactic acid pretreatment (r=−0.031; r=−0.137). Organic acid pretreatment enhances the physical and antioxidant properties of UBF hitherto absent in composite food formulations.
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