Evaluation of Functional and Chemical Properties of Composite Flour made from Unripe Plantain (Musa Paradisiaca) and Cocoyam (Colocasia Esculenta) and Assessment of Consumers’ Acceptability of Amala

Abstract

The study evaluated the functional and chemical properties of composite flour produced using unripe plantain and cocoyam and consumer acceptability of amala. Unripe plantain and cocoyam tests acquired from Orie-ugba market in Umuahia were washed, stripped, cut and dried in a stove for 24 h at 60 0C albeit the cocoyam cuts were drenched for 6 h with irregular difference in water after each 2 h. The doused cocoyam was rewashed, depleted and whitened for 4 minutes followed by drying in a broiler at 57±3 oC and processing to get flour test. The two flours (plantain flour: cocoyam flour), were formed into various extents, 40:60: 50:50 and 60:40. The control was 100 % plantain. The examples were exposed to examinations utilizing standard techniques. The aftereffects of the functional properties showed that the mass thickness went from 0.77 to 0.91 g/ml, gelatinization limit 8-12 enlarging record 29.12 to 34.02 while water ingestion limit went from 1.29 to 3.64 g/ml. The pH values went from 5.88 to 6.75. Test B(100% cocoyam flour) had the most noteworthy flavonoid content of 49.75 mg while test A (100 percent plantain flour) had the least worth (0.67 mg). The carotenoid content went from 0.73 to 48.82 µg. Test B was fundamentally unique (p<0.05) from different examples regarding all phenolics. Test A was most liked.

Keywords

• amala
• chemical composition
• cocoyam
• composite flour
• consumers’ acceptability
• functional properties
• unripe plantain