Changes in composition and certain functional properties of ripening plantain (Musa spp., AAB group) pulp
1994
Giami, S.Y. | Alu, D.A.
Compositional changes in plantain (Musa spp. AAB group) pulp during ripening and the effect of the stage of ripeness on certain functional properties of the flour were determined. The unripe pulp had relatively low polyphenol oxidase activity, low total polyphenol content but high ascorbic acid and carotenoid levels and showed the least browning potential. Ripening increased the crude protein and total ash but decreased the carbohydrate and fat content of the pulp. Nitrogen solubility was pH-dependent with a minimum at pH 5.0. The flour sample from the unripe fruit had the highest nitrogen solubility values (41-70%) in the pH range investigated (2-12), produced foam that was more stable, and showed comparatively better water and fat absorption properties than those of the fully ripe or overripe samples.
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