The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba)
ABSTRACT
This research work evaluated the
effect of different processing methods used to produce cooking banana flour
through evaluating of the proximate composition, gelatinization temperature of
the flour and sensory attributes of paste produce with the flour samples. The
resuh of the proximate composition of the flour revealed that protein content
of the samples ranged from 2.69% which was peeled, sliced and blanch and
sundried to 3.27% which was peeled, sliced and ovendried, fat content ranged
from 0.83% to 0.92%, moisture content ranged from 8.83% tol3.34% ash content
ranged from 2.00% to 3.12%,carbohydrate content ranged from 78% to 83%.These
variations indicate that there was significant differences ) and the
acceptability level was between 58.8% to 74.66% which indicates no rejection.
The findings suggested that processing method of cooking banana flour without
blanching but oven drying could be more beneficial based on the nutrient
profile, the low gelation temperature and having acceptable sensory attributes
of reconstituted paste made from it.
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COMFORT, A (2021). The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba). Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-processing-methods-on-the-gelatinization-and-quality-of-cooking-banana-flour-musa-cardaba-7-2
ALOYSIUS, COMFORT. "The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba)" Mouau.afribary.org. Mouau.afribary.org, 17 Nov. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-processing-methods-on-the-gelatinization-and-quality-of-cooking-banana-flour-musa-cardaba-7-2. Accessed 25 Nov. 2024.
ALOYSIUS, COMFORT. "The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba)". Mouau.afribary.org, Mouau.afribary.org, 17 Nov. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-processing-methods-on-the-gelatinization-and-quality-of-cooking-banana-flour-musa-cardaba-7-2 >.
ALOYSIUS, COMFORT. "The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba)" Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-processing-methods-on-the-gelatinization-and-quality-of-cooking-banana-flour-musa-cardaba-7-2