Journal of Food, Agriculture and Environment

Vol 7, Issue 3&4,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Scanning electron microscope study and pasting properties of unripe and ripe plantain


Oluwatooyin F. Osundahunsi

Recieved Date: 2009-07-18, Accepted Date: 2009-10-20


Unripe and ripe plantain flours were evaluated for chemical properties, some functional characteristics and the starch was compared with differential scanning calorimetry and scanning electron microscopy. The major component of the flours is carbohydrate with 85.78% and 83.41%, respectively, for unripe and ripe plantain. Unripe plantain had higher (196%) value of water absorption capacity than ripe plantain flour. Oil absorption capacity was 210% and 187% for unripe and ripe flour respectively. Least gelation concentration of 8% was recorded for both. The gelatinization temperature range of plantain starch was similar. The enthalpies of gelatinization were 2.79 and 3.09 J g-1 for unripe and ripe plantain starches. The morphological difference of starch granules from unripe and ripe samples may be due to changes during the process of ripening. The unripe sample exhibited spherical shape with varying size ranges. The ripe sample, however, showed longitudinal, elongated or oval shapes of irregular sizes. Both could serve as thickening agent for fillings.


Plantain, pasting properties, scanning electron microscopy, ripening

Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 3&4
Category: Food and Health
Pages: 182-186

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :