Comparative Evaluation of Nutritional and Anti-nutritional Properties of Peeled, Unpeeled and Blanched Plantain (Musa AAB) Flours and Consumer Acceptability of Their Dumplings

Abstract

This investigation evaluated some nutritional and anti-nutritional properties of flours from peeled, unpeeled, and blanched plantain (Musa AAB). Green matured plantain was peeled and sliced (PUF), peeled, sliced and soaked in boiled water (100°C) for 10 mins (PBF), sliced unpeeled (UUF), and sliced, unpeeled and soaked in boiled water (100°C) for 10 mins (UBF). Slices were dried at 65 ±1.5°C until constant weight was obtained and milled into flour (< 212 µm) using a grinding mill. Flours were evaluated for anti-nutritional, minerals and amino acid contents and protein quality indices. Dumplings prepared from flours were evaluated for sensory parameters. There were significant (P = .05) differences among flours for most properties evaluated, and for most sensory parameters of dumplings. Minerals, mineral-mineral ratios and anti-nutritional contents were significantly (P = .05) higher in unpeeled flours than peeled flours, but anti-nutrients and phytate-mineral molar ratios 0.013-0.016(Ca), .059-0.062(Fe) and 0.098-0.121(Zn) were within acceptable thresholds. Essential amino acids were slightly lower in unpeeled flours than peeled flours, but flour from unpeeled unblanched sample (UUF) was slightly higher in leucine, valine and isoleucine compared to other samples, with values of 6.47, 4.10 and 3.25mg/100g protein respectively. Protein quality indices were 54-66%, 1.52-2.22, 47-60.7% and 4.19-6.07 for EAAI, PER, BV and NI respectively, with samples PUF and UUF having highest and sample (UUF) having 59%, 2.22, 53% and 4.19 respectively. All dumpling samples had high acceptability mean scores (6-7) for most sensory parameters, while flour sample from unpeeled, unblanched matured green plantain (UUF) produced dough meal with high consumer acceptability and nutritional quality.