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Effect of partially
defatted soybean flour substitution on the proximate,
pasting and sensory properties of banana flour
Abiodun, Olufunmilola Adunni * and Adeleke, Rafiu Olaposi
Department of Food Science and Technology, Osun State
Polytechnic, P. M. B. 301, Iree, Osun State, Nigeria.
*Corresponding author.
E-mail: funmiabiodun2003@yahoo.com. Tel: 08030701354.
Accepted
22 June, 2010 |
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This study evaluates the proximate, pasting and sensory
properties of banana flour fortified with partially defatted
soybeans flour. Banana flours were substituted with soybeans
flour at 10, 20, 30 and 40% proportions. The fat content
ranged from 1.0 -1.18% while protein contents ranged from
6.99 - 11.59%. Peak viscosity values ranged from 81.58 to
293.13 RVU. Banana flour had higher peak viscosity while
sample E had the least peak viscosity. The values decreased
with increase in soybeans substitution. Holding strength
followed the same trend with higher value (229.33 RVU) in
banana flour and the least value in sample substituted with
40% soybean flour. Breakdown values ranged from 15.99 -
63.80 RVU. Final viscosity and setback values ranged from
91.42 - 341.29 and 18.34 - 111.96 RVU respectively. Pasting
time and pasting temperature ranged from 5.01 - 5.71 min and
90.03 - 91.74°C respectively. Sensory evaluation showed no
significant difference (p ≥ 0.05) in colour, texture and in
overall acceptability of sample A and B. Inclusion of
soybeans increased the nutritional value of banana flour and
substitution up to 20% of soybeans compared well with the
dough from the unsubstituted banana flour.
Key
words:
Banana flour, pasting properties, soybeans substitution,
viscosity.
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