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

Flours were prepared from raw and blanched samples of unripe and ripe mature plantain Musa aab and examined for their proximate composition, physical characteristics and functional properties. The plantain flours contained 3.5 g crude protein, 2.5-3.5 g crude fat, 5.7-7.1 g moisture, 1.33-2.0 g crude fiber, 1.66-2.0 g ash, and 82.25-86.07 g carbohydrate per 100 g sample. The flours had bulk densities between 0.42-0.72 g/ml, emulsion capacities of 4.7-14.7%, water absorption capacities of 250-338%, oil absorption capacities of 214-371%, foaming capacities of 1.90-5.79%, least gelation concentrations of 6-8%, and viscosities of 23.7-46.7 CP at 2% slurry concentration. Foaming capacity increased with increasing flour concentration. Blanching considerably reduced the emulsion capacity and viscosity, while bulk density, water and oil absorption capacities were increased by blanching. Ripening was found to have a negative effect on all the functional properties examined except the bulk density, and gelation property. Unripe plantain could be used as an emulsifier and thickener in a food system.