PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
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- 1-5 Chapters
- Abstract : Available
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- Reference Style: APA
- Recommended for : Student Researchers
- NGN 3000
ABSTRACT
Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. The gross value of plantain production in sub-saharan Africa extent that of several other main food crops, such as maize, rice cassava and sweet potato. They are considered the fouth important global food commodity after rice, milk and wheat in terms of gross value of production and provide more than 25% of the carbohydrates for approximately 70 million people in sub-sharan Africa. Plantain flour production involves procurement of matured plantain, feeling, chipping, drying, milling and packaging, plantain is an important source of carbohydrate, the starch fat and total sugars in plantain are adequate for the manufacture of plantain biscuit. Blanding considerably reduce the emulsion capacity and viscosity, while built density, water and oil absorption capacities were increased by blanding. Plantain could also be used as an emulsifier and thickner in food system. Plantain flour is a cheap source of iron, protein and vitamin A and the product can be marketed.
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