Browsing by Author "Babalola, Racheal Taiwo"

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    The Drying Kinetics and Properties of Dried unripe dawarf banana(Cardaba) Flavour
    (Obafemi Awolowo University, 2016) Babalola, Racheal Taiwo
    The effect of processing variables (drying temperature and blanching) on the drying kinetics of cardaba banana slices and regular plantain were examined. The physico-chemical, rehydration properties, pasting and functional properties of the flour were determined and the sensory acceptability of the reconstituted flour was also evaluated with a view to expanding the utilization base of the cardaba banana. Cardaba banana and plantain fruits were defingered, peeled, cut into 5 mm thickness and weighed. A portion was blanched at 60 ºC for 10 minutes while the others were not blanched. The blanched and unblanched portions were divided each into three: the first portion was sun-dried, second portion was oven-dried at 50 ºC and the third portion was oven-dried at 70 ºC. Sample thickness and weight were monitored every hour till drying was complete and drying rate curves were generated. The dried samples were milled, sieved and packaged. Samples of flour were reconstituted into “amala” for sensory evaluation. Results showed that the higher the temperature of drying, the faster the drying, the shorter the drying time, the greater the rehydration capacity and the greater the shrinkage of the cardaba banana ad plantain slices. Cardaba banana flour had higher protein (4.73 to 9.92 %), moisture (7.67 to 11.33 %), fibre (1.67 to 2.88 %), iron (1.14 to 1.61 mg/100g), potassium (44.76 to 52.88 mg/100g) content than plantain flour. Oil and water absorption capacities, swelling power, setback viscosity, pasting temperature and time were also higher in cardaba banana flour than in plantain flour. Carbohydrate and bulk densities of the cardaba banana flour increased with blanching treatment while ash and fat decreased. Iron content, potassium content, swelling power, absorption capacities, pH and dispersibility reduced with blanching. Pasting temperature and time decreased with blanching for cardaba banana flour, peak, trough and breakdown viscosities reduced with blanching and were higher in plantain than in cardaba banana. DPPH, TPC, FRAP and Metal chelating abilities were higher in cardaba banana (89.77 to 99.18 %, 15.00 to 46.00 µgGAE/100g, 0.28 to 0.69 AAEµg/g and 38.90 to 96.53 %) than in plantain (91.32 to 98.17 %, 10.00 to 34.00 µgGAE/100g, 0.28 to 0.52 AAEµg/g and 33.71 to 94.98 %) respectively. In overall acceptability, amala from blanched and unblanched cardaba banana flour were preferred to amala from blanched and unblanched plantain flour. The study concluded that flour processed from cardaba banana could be used to produce amala, a staple food among the Yorubas of Western Nigeria. The flour is comparable in terms of functional, pasting, physico-chemical and sensory properties to plantain flour.