|
Production and
characterization of flour produced from ripe “apem” plantain
(Musa sapientum L. var. paradisiacal; French
horn) grown in Ghana
H. D. Zakpaa , E. E. Mak-Mensah and J. Adubofour
Department of Biochemistry and Biotechnology, Faculty of
Biosciences, College of Science, Kwame Nkrumah University of
Science and Technology, Private Mail Bag, Kumasi, Ghana.
*Corresponding author. E-mail:
hzakpaa@hotmail.com. Tel: 233-24-4840766, 233-52-63065, 233-51-60298.
Accepted 26 February, 2010 |
|
The importation and processing of wheat grain into flour by
economies like Ghana does constitute an enormous economic
drain. To remedy this situation, FAO of the United Nations
launched its Compost Flour Programme, which aimed to
formulate flour mixtures consisting mainly of indigenous raw
materials and raw wheat to a lesser extent. The production
of plantain baked products, instant breakfast meals and baby
food formulation have been proven to be technically feasible
with powder from both ripe and unripe fruit. Further, the
production of plantain powder and processing of the flour
into baked goods could reduce the cost of the plantain baked
products and would also reduce dependence on imported wheat
and increase self-sufficiency in food. In this
investigation, proximate and mineral analyses and some
functional properties of ripe Musa sapientum L.
powder were analyzed. The powder contained 3.14% moisture,
2.68% protein, 2.68% ash, 0.334% fat, 91.16% carbohydrate
and 1603.09 KJ of energy. Bulk density was 0.76 gmL-1,
water-binding capacity of 71.0 g/100g, solubility of 18.87%
and swelling power of 5.237 gg-1. Mineral content
per 100 g was analyzed to be 1.125 g sodium, 0.297 mg
phosphorus, 2.900 g iron, 0.419 g calcium and 435.200 g
potassium.
Key words: Plantain, Musa sapientum, French
horn, food product development, flour, proximate analysis,
functional properties, Ghana. |
