Effects of maturity and drying method on the physico-chemical and reconstitution properties of plantain flour

Effects of maturity and drying method on physical, physico-chemical and reconstitution properties of plantain flour were investigated. Colour (L*a*b*) parameters of dried flours were measured, and the delta chroma (delta C) and colour difference (delta E) were calculated. Particle size, physico-chemical (pasting) using Rapid Visco-Analyser and reconstitution properties of dried plantain flour were determined. Colour parameters of foam-mat [L* (57.56-66.33), a* (5.29-6.77), b* (11.82-13.33)], sun [L* (60.18-67.45), a* (5.43-5.88), b* (13.19-13.25)] and oven [L* (58.78-66.44), a* (6.08-6.33), b* (11.96-12.78)] dried flours were significantly different (P < 0.05). Generally, more than 40% of the flours were retained by the 710 mu m sieve. Generally, peak (-2.08-166.00), breakdown (1.25-29.42), final (-1.00-298.67) and setback (1.50-156.92) viscosities varied with drying method and maturity. Peak time and pasting temperature varied from 5.20-6.87 s and 92.30-94.55 degrees C, respectively. pH (4.26-4.97), titratable acidity (0.10-0.50% citric acid), soluble solids (3.25-30.76), moisture (8.77-65.99%) and dry matter (34.01-91.23%) contents were significantly (P < 0.05) affected by maturity and drying method.