Studies on the drying kinetics and rehydration capacities of cardaba banana compared to plantain slices

Abstract

The utilization of Cardaba banana as food or functional food requires knowledge about its preservation (drying), and physical and functional characteristics of the crop. The study is aimed at determining the drying kinetics of Cardaba slices as well as to determine the physio-chemical and rehydration properties. Unripe Cardaba banana and plantain bunches were produced into flour separately. The drying kinetics of the slices (sun, 50°C and 70°C) with and without blanching were monitored. The rehydration capacities of the slices at room temperature, 45°C, 75°C and 95°C were determined. The functional and proximate properties of the flour samples were determined. Results showed that the higher the drying temperature, the faster the drying and the shorter the drying time. Furthermore, the greater the rehydration capacity and the greater the shrinkage of the Cardaba banana and plantain slices. Cardaba banana flour samples were higher in bulk density (0.52 to 0.65 g/ ml), oil absorption capacity (76.47 to 98.83%), swelling power (4.42 to 6.36 g/g) and protein content (4.73 to 9.92%) than plantain flour samples in bulk density (0.56 g/ml to 0.73 g/ml), oil absorption capacity (66.20 to 90.67%), swelling power (4.15 to 5.65 g/g) and protein content (3.66 to 8.43%). The result obtained in this study proved that Cardaba banana compares favorably with plantain and can be used as a substituted for plantain.

Keywords

• cardaba banana
• plantain
• blanching
• drying kinetics
• rehydration capacities
• functional properties