Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends

Abstract

Plantain is a staple food in many African and Asian countries yet it is underutilized and experiences huge post-harvest losses annually. This study attempts to increase plantain utilization through processing into more shelf stable products. Blends of plantain flours with or without the peels and Moringa oleifera leaf powder were produced and analysed for the nutritional composition, antioxidative potential, functional and pasting properties. The dough meals from the flour blends were analysed for acceptability. The results obtained showed that incorporation of plantain peel and moringa leaves into the flours led to increase in crude fibre, and also raised the soluble and insoluble dietary fibres content by more than 50%. Flour blends also had increased water absorption capacity, but a reduced oil absorption and foaming capacity. The breakdown and final viscosities of the blends decreased significantly with inclusion of peel and moringa. Antioxidative potential of the blends was observed to have highest in flours containing peel and pulp. Addition of moringa leaves led to significant increase (p < 0.05) in the antioxidant potential of the flours. No significant difference was observed in the acceptability of the dough meals (amala) produced from different blends.

Keywords

• dough meal
• moringa powder
• unripe plantain