IMPACT OF VARIATION IN RIPENING, PROCESSING AND PACKAGING ON THE QUALITY ATTRIBUTES AND STORAGE STABILITY OF CARDABA BANANA (Musa ABB) FLOUR

Abstract

Processing and packaging Cardaba banana flour are two operations that can adequately minimize post-harvest losses and enhance utilization of this banana. This study investigated the effect of ripening, processing and packaging on the quality attributes and storage stability of Cardaba banana flour. Three stages of ripening including 1 (green mature), 3 (more green than yellow) and 4 (more yellow than green) were selected for this study. The pulps were first pretreated using blanching and sulphiting while the control was not pretreated; before being dried and milled to produce flour. The flours were thereafter packaged in three packaging materials; low density polyethylene, high density polyethylene and propylene sack and stored at ambient temperature (28±2 oC) for 15 weeks. The stored samples were monitored for changes in physicochemical composition (proximate, mineral elements, colour, pH, total titratable acidity) and functional properties (bulk density, water and oil absorption capacities and swelling power) at interval of three weeks, while microbiological (total viable counts and fungal counts), sensory and pasting properties were determined at the beginning and end of storage. Moisture isotherm behavior of the unripe and ripe Cardaba banana flour was also studied. Moisture (7.83-8.24%), protein (3.26-3.31%), fibre (0.55-0.92%), K (292.50-337.00 mg/100g), Fe (3.63-6.05 mg/100g), Mn (0.79-2.39 mg/100g) increased with ripeness while ash (1.95-2.34%), fat (4.28-6.30%), carbohydrates (79.71-80.67%), energy value (374.44-388.58%), Na (234-422.73 mg/100g) decreased with ripening. Blanching increased the moisture, ash, carbohydrate contents, of stage 1 flour; moisture, ash and energy value of stage 3 flour and the ash, protein and carbohydrate content of the stage 4 flour. The lightness (L) values of the flours reduced with ripening from 87.67-77.77%, while the redness (a*) (1.57-4.06) and yellowness (b*) (9.07-15.03) increased with ripening. Blanching however decreased the L values while sulphiting increased it. The redness (as indicated by a*) and yellowness (indicated by b*) of the flours