CHARCOAL-BASED CONSERVATION METHODS’ IMPACT ON SOME FUNCTIONAL PROPERTIES OF FLOURS OF THREE PLANTAIN VARIETIES (MUSA SP.)

Abstract

The plantain contributes significantly to food security in sub-Saharan Africa. However, the sector is faced with several difficulties, in particular the lack of inexpensive conservation techniques accessible to all. In response, a conservation method combining charcoal and polyethylene bags was tested on the SACI, Big-Ebanga, and Orishélé varieties, harvested at the mature stage. The water and oil absorption capacity and the solubility index were determined according to standard methods. The results indicated a significant increase in these properties during storage. The water and oil absorption capacity and solubility index of fruit flour preserved in a control environment without polythene and charcoal are between 197.35% and 242.21%, 30.56% and 59.80%, and between 29.19% and 43.7 2%, respectively. Plantain bananas stored in a control environment consisting of charcoal-free polyethylene packaging recorded water and oil absorption capacities and solubility index of between 214.12% and 241.19%, 35.86% and 59.21% then between 35.29% and 44.27%, respectively. Fruit flours packed in polythene bags containing dry or moistened solid charcoal or dry or moistened charcoal powder have recorded water and oil absorption capacities and solubility between 215.11% and 241.14%, 35.90% and 59.51% and between 35.32% and 43.72%, respectively. Charcoal preservation can be a solution approach to the problem of post-harvest loss.

Keywords

• plantainflours
• functional parameters
• storage
• polyethylene