Year: 2023 | Month: November | Volume: 10 | Issue: 11 | Pages: 186-199
DOI: https://doi.org/10.52403/ijrr.20231121
Effect of Pretreatment on the Physicochemical, Technological and Glycemic Properties of Plantain (Musa paradisiaca) Flour: Review Paper
Lobe Elias Eyembea,b, Mbuh Humprey Mbahb, Noumo Thierry Nganmoua, Bup divine Ndea,c, Sonchieu Jeand
aDepartment of Nutrition, Food and Bio-resource Technology, College of Technology,
University of Bamenda, Cameroon
b Department of Food Technology, National Polytechnic University Institute (NPUI), Bamenda, Cameroon.
c Department of Chemistry, Louisiana State University, USA
d Department of Social Economy and Family Management, Higher Technical Teachers Training College, University of Bamenda, Cameroon
Corresponding Author: Lobe Elias Eyembe
ABSTRACT
Plantain is an important source of energy for many in sub-Saharan Africa. It is however highly perishable and its transformation to flour after drying helps prolong its shelf life. Drying has been associated with loss of nutrients and organoleptic quality such as color, texture and aroma. Diverse individual or combined pretreatment techniques have been largely used to improve the flour color, and texture, reduce drying time and nutrient loss during drying. There has been increasing attention on food processing methods, because food transformation can alter the nutritional, technological and physiological fate of food components. In this review, the various pretreatment techniques applied in production of plantain flour have been discussed. In addition, the impact on the nutritional, technological, properties of plantain were reviewed.
Keywords: Plantain, pretreatment, Flour, Nutritional properties, technological properties
[PDF Full Text]