EFFECTS OF VARIETIES AND BLANCHING TEMPERATURES ON THE FUNCTIONAL AND NUTRITIONAL QUALITIES OF PLANTAIN FLOUR

A study was carried out on effects of varieties and blanching temperatures on the functional and nutritional qualities of plantain flour. Seven (7) bunches of plantain labelled O35, O48.2, O61.6, O75, P35, P55 and P75 were collected within Minna metropolis. After washing, peeling, slicing, Blanching, Drying and Milling, for nutritional qualities, O75 has the highest moisture content of 16.3, followed by O35 that has 10.6 while P75 has the least of 3.1. For ash content O61.6 has the highest of 3.2, followed by O48.2 and O75 that has 2.0 and P55 has the least of 0.5. For crude fat O35 has the highest of 47.0 followed by O75 that has 37.5 while O61.6 and P75 has the least of 34.5. For crude protein, P55 has the highest of 10.68, followed by O48.2 and O75 with 8.58 respectively while P75 has the least of 5.08. For crude fibre O48.2 has the highest of 28.5, followed by O75 that has 14.5 while O61.6 has the least of 3.0. For carbohydrate, P75 has the highest of 48.32, followed by O61.6 that has 43.05 while O48.2 has the least of 17.62. For functional qualities, P75 has the highest bulk density of 0.8 g/ml followed by P35 that has 0.77 g/ml while O75 has the least of 0.51g/ml. For WAC P75 has the highest of 28%, followed by P55 that has 22% while O35 has the least of 10%. For OAC, P75 has the highest of 24%, followed by P35 with P35 with 20% while O35 and O61.6 with the lowest of 16% each. For foam capacity, O35 has the highest of 16.6%, followed by O75 with 12% while P55 has the least of 1.8%. For Emulsion capacity, O75 has the highest of 38.6% followed by P35 with 31.6% while O48.2 has the least of 25.73%. The ogeda flour had higher moisture content, ash content, fat, fiber. While the panbolabola flour had a higher protein, carbohydrate for the nutritional properties.