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How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

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How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? foods Article How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Patchimaporn Udomkun 1,* , Cargele Masso 2, Rony Swennen 3,4 , Bhundit Innawong 5, Amos Alakonya 6 , Apollin Fotso Kuate 2 and Bernard Vanlauwe 7 1 International Institute of Tropical Agriculture (IITA), Bujumbura 1893, Burundi 2 IITA, Messa, Yaoundé 2008, Cameroon; [email protected] (C.M.); [email protected] (A.F.K.) 3 IITA, Kampala 7878, Uganda; [email protected] 4 Department of Biosystems, KU Leuven, 3001 Heverlee, Belgium 5 Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; [email protected] 6 International Maize and Wheat Improvement Center (CIMMYT), Texcoco 56237, Mexico; [email protected] 7 IITA, Nairobi 30772-00100, Kenya; [email protected] * Correspondence: [email protected] Abstract: The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant Citation: Udomkun, P.; Masso, C.; starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid Swennen, R.; Innawong, B.; Alakonya, contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. A.; Fotso Kuate, A.; Vanlauwe, B. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, and pasting temperature values were reduced. Untreated flour samples showed the highest peak Physicochemical, and Pasting viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in Properties of Plantain Flours? Foods pre-blanched samples. 2021, 10, 1749. https://doi.org/ 10.3390/foods10081749 Keywords: flour characteristics; plantain-based product; plantain hybrids; pre-treatment; ripening stage; starchy banana Received: 28 May 2021 Accepted: 26 July 2021 Published: 29 July 2021 1. Introduction Publisher’s Note: MDPI stays neutral Plantains are a multipurpose crop with great processing potential and a source of with regard to jurisdictional claims in starch and energy in sub-Saharan Africa (SSA) [1]. They are rich in nutrients such as dietary published maps and institutional affil- fiber, minerals (potassium, phosphorus, calcium, sodium, and magnesium), vitamins iations. (A and C), and phenolic compounds (carotenoids and flavonoids) [2–5]. The availability and concentration of these bioactive compounds vary according to cultivar, postharvest maturation, growing location, climate, agricultural practices, and processing methods [6–8]. With approximately 60% of worldwide production [9], the main plantain producing regions Copyright: © 2021 by the authors. are in Central (42%) and West Africa (40%). After increasing urbanization, total production Licensee MDPI, Basel, Switzerland. increased by 236% in Central Africa between 2003 and 2017 and 42.2% in West Africa This article is an open access article (Figure1). Countries in Central Africa producing the most plantain are the Democratic distributed under the terms and Republic of Congo and Cameroon (Figure1A); Ghana and Nigeria are primary producers conditions of the Creative Commons in West Africa (Figure1B). Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). Foods 2021, 10, 1749. https://doi.org/10.3390/foods10081749 https://www.mdpi.com/journal/foods Foods 2021, 10, x FoodsFOR PEER2021, 10REVIEW, 1749 2 of 22 2 of 21 15.0 15.0 Gabon Côte d'Ivoire Democratic Republic of the Congo (A) Ghana (B) Nigeria 12.0 Cameroon 12.0 Central Africa Western Africa 9.0 9.0 6.0 6.0 Volume (MT) Volume (MT) 3.0 3.0 0.0 0.0 2003 2005 2007 2009 2011 2013 2015 2017 2003 2005 2007 2009 2011 2013 2015 2017 Years Years FigureFigure 1. Plantain 1. Plantain production production in Central in Central (A) and (A) andWest West (B) Africa. (B) Africa. Source: Source: FAOSTAT FAOSTAT [9]. [9]. Although demandAlthough in SSA demand has increased in SSA has in recent increased years, in recentplantain years, production plantain is production still is still seasonal, spanningseasonal, from spanning a period fromof plenty a period to short of plentysupplies to [10]. short Postharvest supplies [ 10losses]. Postharvest due losses to poor transportationdue to poor and transportation distribution andfacilit distributionies in the production facilities in areas, the production harvesting areas, at harvesting maturity closeat to maturity fruit ripening, close to and fruit poor ripening, storage and conditions poor storage have been conditions reported have as con- been reported as straining factorsconstraining in production factors and in market production chains and [11,12]. market In chainsgeneral, [11 plantain,12]. In at general, the ripe plantain at the stage can be ripeeaten stage fresh can as bean eaten energy-rich fresh as fo anod energy-rich [13]. Green food or unripe [13]. Green fruits or are unripe mostly fruits are mostly preserved as preservedchips or used as chips in composite or used inflours composite [10,14]. flours Many [ 10studies,14]. Many have studiesreported have that reported that flour and starch from unripe plantain are a potential source for healthy functional products flour and starch from unripe plantain are a potential source for healthy functional prod- as they mainly contain 47–57% dry weight (d.w.) of resistant starch (RS), particularly ucts as they mainly contain 47–57% dry weight (d.w.) of resistant starch (RS), particularly type II (RS2) and 7–17% fibrous non-starch polysaccharides [15,16]. In the gastrointestinal type II (RS2) and 7–17% fibrous non-starch polysaccharides [15,16]. In the gastrointestinal tract, RS undergoes fermentation in the colon [17] and could resist digestion by α-amylase tract, RS undergoes fermentation in the colon [17] and could resist digestion by α-amylase and glucoamylase. This metabolism increases short-chain fatty acids in the colon [15] and glucoamylase. This metabolism increases short-chain fatty acids in the colon [15] and and possesses prebiotic potential as it stimulates healthy gut microflora [18]. Therefore, possesses prebiotic potential as it stimulates healthy gut microflora [18]. Therefore, the the consumption of flour/starch from unripe plantain as it is or incorporated into food consumption of flour/starch from unripe plantain as it is or incorporated into food prod- products such as pasta, noodles, infant foods, and bakery products could prevent certain ucts such as pasta, noodles, infant foods, and bakery products could prevent certain met- metabolic diseases [19,20]. Moreover, flour/starch could be used as an ingredient in the abolic diseases [19,20]. Moreover, flour/starch could be used as an ingredient in the for- formulation of gluten-free products for celiac patients [21]. mulation of gluten-freeThe flour products of unripe for celiac plantain patients is generally [21]. prepared by cutting the peeled fruit into small The flourpieces of unripe and airplantain drying is for generally 1–3 days, prepared depending by oncutting size and the dryingpeeled methodsfruit into [ 22]. Flour ob- small pieces andtained air by drying the traditional for 1–3 days, method depending is light to on dark size brown and duedrying to enzymaticmethods [22]. browning activity. Flour obtainedHence, by the some traditional pretreatment method methods is light haveto dark been brown proposed due to to enzymatic lighten the brown- color, such as blanch- ing activity. Hence,ing and/or some soakingpretreatment in sodium method metabisulfites have been or proposed organic acidsto lighten [12,23 the]. Amongcolor, the organic such as blanchingacids and/or generally soaking regarded in sodium as safe metabisulfite (GRAS), ascorbic or organic acid, citric acids acid, [12,23]. and Among lactic acid have been the organic acidschiefly generally applied regarded [14,24]. Afteras safe the (GRAS), pre-treatment ascorbic process,acid, citric sun-drying acid, and alonelactic or combined acid have beenwith chiefly hot airapplied drying [14,24]. is used Afte to preserver the pre-treatment the flour due process, to its simplicitysun-drying and alone affordability. or combined withAlthough hot air drying there is someused to information preserve the available flour due on theto its physicochemical simplicity and properties of affordability. starches from the widely grown commercial banana [14,25,26], very little is known about Althoughstarches there is from some plantain information and plantainavailable hybrids. on the physicochemical To increase productivity properties and of utilization of starches fromplantains, the widely proper grown specifications commercial banana for harvesting [14,25,26], and very pulp little processing is known are about needed to obtain starches fromhigh-quality plantain and flour. plantain Therefore, hybrids. this To study increase was undertakenproductivity to and define utilization more fully of the effect of plantains, properripening specifications
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