ABSTRACT

 Functional, chemical and consumer acceptability of amala made from unripe plantain (Musa Paradisiaca) and cocoyam (Colocasia esculenta) were carried out in this study. Unripe plantain and cocoyam flour were obtained from Orie-ugba, Umuahia, Abia State. The unripe plantain was washed severally with clean water, peeled, sliced to about 5 mm thin and dried in an oven for 24 hours at 60 0 C. The cocoyam sample was given the same treatment although it was sliced to about 1 cm thickness using a manual kitchen slicer. The slices were transferred into a stainless pot, covered with water, and soaked for 6 hours. The soaked cocoyam was rewashed, then it was drained of its content and was blanched for 4 - 5 minutes. The slices were dried with oven dryer at 57 ± 3 o C before milling to powder form. Both flours were formulated into different proportions, 40:60, 50:50, and 60:40. A quantity of 100 g of plantain was used as control. The samples were evaluated for functional properties (bulk density, gelatinization capacity, swelling power, and water absorption), antinutritonal analysis (oxalate, tannin, alkaloids, phyate, and phenol), antioxidants (total phenolic content, total flavonoid content, total carotenoid content) and pH using standard methods. The results of the functional properties showed that bulk density ranged from 0.77 to 0.91 g/ml, gelatinization capacity ranged from 8 - 12, and swelling index ranged from 29.12 to 34.02 while water absorption capacity ranged from 1.29 to 3.64 g/ml. The pH values ranged from 5.88 to 6.75. Sample B had the highest flavonoid content of 49.75 mg while sample A had the least value (0.67 mg). The carotenoid content ranged from 0.73 to 48.82 µg. Sample B was significantly different (p<0.05) from other samples in terms of phenolics. Sample A had the least values of phytate, oxalate and phenolics when compared to other samples. Sample A was most preferred in terms of overall acceptabilit