Abstract:
Plantain is a popular fruit in tropical countries and can be processed ripe or unripe for consumption. There are many species of plantain in Nigeria some of which are Musa paradisiaca (M.AAB) and cooking banana (MABB). Mature unripe plantain M.AAB and ABB were processed into flour and starches, both flour and starches of the two specie of plantain were analysed. The flour of M.AAB contained 8.96% moisture, 0.55% fibre, 1.55% ash, 3.04% fat, 7.18% protein and 78.72% carbohydrate while M.ABB flour has 9.17% moisture, 0.02% crude fibre, 1.50% ash, 1.64% fat, 4.88% protein and 82.79% carbohydrate.M.AAB flour therefore compared to M.ABB flour has a higher ash, crude fibre, fat and protein content. The physicochemical properties analysed for include least gelation concentration, Emulsion capacity, foaming capacity, oil absorption capacity, water absorption capacity, swelling power and starch solubility. The result obtained for mineral analysis showed that the sample contained Calcium, Iron, Potassium, Magnesium, Manganese, Copper, Phosphorus, Zinc, and Sodium. The most abundant mineral being magnesium in all d samples. The result of the pasting properties revealed that most viscous starch is M.AAB starch because it has d highest final viscosity at the highest temperature. All the samples have a low value of phytate and tannin which impose very little or no hazard to the body.
