Sky Journal of Food Science Vol. 6(4), pp. 040-045, August, 2017, Available online http://www.skyjournals.org/SJFS

©2017 Sky Journals

 

Full Length Research Paper

Comparative study on the nutrient composition and functional properties of flours from four underutilized banana cultivars grown in Akwa Ibom State, Nigeria

Inyang, U. E*. and Ekaidem, L. S.

 

Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Akwa Ibom State, Nigeria. 

 

*Corresponding author. E-mail: inyang.ufot@yahoo.com.

 

Accepted 7 August, 2017

 

Abstract

 

Four underutilized banana cultivars (“mboro ebok”, “mboro ukom”, “panya”, and four corner) grown in Akwa-Ibom State were used for the production of banana flours at mature green stage. The flours were analyzed with the aim of providing information on their proximate composition, mineral contents and functional properties. The values obtained were compared with each other. Results showed that flour from “mboro ukom” had the highest crude protein content (4.06%) while flour from “panya” cultivar had the least value (3.45%). The fat content in the flours varied from 0.62 - 2.32% with flour from “mboro ebok” having the lowest fat content while flour from “panya” cultivar had the highest value. The ash, crude fibre and carbohydrate contents varied from 2.56 – 3.59%, 4.81 – 6.24% and 84.57 – 87.27%, respectively. The caloric value ranged from 368.21 – 381.96 kcal/100g. The K, Ca, Na, Mg, Fe and Zn contents in the flours varied from 664.98 – 741.84 mg/100g, 51.34 – 71.67 mg/100g, 54.61 - 65.98 mg/100 g, 88.18 - 102.11 mg/100 g, 1.97 – 3.10 mg/100g and 0.89 – 1.60mg/100g, respectively. The bulk density, oil absorption capacity, water absorption capacity, foaming capacity and swelling index also varied from 0.65 - 0.78 g/cm3, 1.88 – 2.30 g/g, 2.00 – 3.20 g/g, 1.96 - 3.85% and 2.68 – 3.80 ml/g, respectively. It is evident from the study that flours prepared from the four underutilized banana cultivars contained appreciable but varied levels of nutrients and exhibited varied functional properties. The functional properties suggest that the flours could be used in the formulation of infant foods and in baked foods production.

 

Key words: Underutilized bananas, flour, nutrient content, functional properties.

 

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