Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheolo
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ORIGINAL PAPER
Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization Nguimbou Richard Marcel1 · Youdom Patrick1 · Epoh Seraphine1 · Ndjouenkeu Robert1 Received: 4 October 2018 / Accepted: 19 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The aim of this study was to investigate the possibility of using overripe banana and plantain mixed with maize to develop composite flours for making doughnuts. The fresh pulp of banana or plantain at maturity stage 7 (appearance of black spots on the surfaces of their peels) was substituted by maize flour at levels of 5, 10, 15, 20, 25, 30 and 35% for composite flours production. The sensory properties of flours were evaluated to prepare doughnuts. Banana or plantain fresh pulps compared with maize flour showed significant (p 0.05) in the overall acceptability (7.46 ± 1.26 to 8.14 ± 1.21) of banana and plantain doughnuts in 35% incorporation of maize. Furthermore, the results revealed that more than 33% of the panelist greatly like the doughnuts made from composite flours. Technically, organoleptically acceptable doughnuts were formulated from banana-maize and plantain-maize composite flours using 65:35 (w/w) ratio of banana:maize and plantain:maize mixtures. Keywords Overripe banana · Composite flour · Doughnut · Physicochemical properties · Functionality · Rheology
Introduction Banana (Musa acuminata Colla) and plantain (Musa paradisiaca L.) are major foodstuffs worldwide, cultivated in over 130 countries throughout tropical regions and in some subtropical regions with a world production of 70.8 million metric tons of banana and 34.0 million metric tons of plantain [1]. In Cameroon, total production of bananas and plantains was estimated at 3.18 million tons annually and was ranked eighth in the world and first in the central Africa zone [2]. This value places banana and plantain as * Nguimbou Richard Marcel [email protected] 1
Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon
a source of diversification of income for poor farmers in rural areas [3]. Banana is consumed usually as ripe fruit whereas ripe and unripe plantain fruits are usually consumed after cooking [4]. These fruits occupy an important position as food security in Cameroon is concerned, as every inhabitant consumes about 190 kg/year in the production zones [5]. They are therefore the main sources of calories after cereals and tubers with an energy value of about 90 kcal/100 g for banana and 120 kcal/100 g for plantain [6]. As banana undergoes ripening, it’s provitamin A concentration increases from 560 to 4680 µg/100 g, serving as a source of vitamin A [7]. This ripening increases alongside with vitamin C to 11.7 mg/100 g, fibers and minerals such as potassium of 385.0 mg/100 g, magnesium of 30 mg/100 g, calcium of 8.0 mg/100 g, iron of 0.45 mg/100 g and phosphorous of 22 mg/100 g [8, 9]. Irrespective
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