The aim of this research project is to develop a new product (plantain starch) as another way of extending the shelf-life of plantain and to determine the quality of plantain starch based on physicochemical properties, as well as, to determine whether plantain starch has unique characteristics compared to other sources of starch. Plantain starch was extracted from mature unripe plantain (Musa sapientum) of a variety known as “Apantu” (Giant horned). The parameters determined were; percentage starch yield (5.59), pH (4.82), percentage moisture (12.87), percentage ash (0.24), percentage amylose (27), and percentage water binding capacity (54.07). The percentage solubility and swelling (g/g) were 5.28 and 10.20 respectively. Pasting properties (on-set of gelatinization) were determined and the gelatinization temperature was determined to be 67.6°C, and had gelatinization time of 12.05 min, peak viscosity 677 BU, which corresponds to the maximum hydrated swollen volume fraction of starch granules. In addition, the paste stability of plantain starch at temperatures of 95 and 50°C were 66 and 22 Bu respectively. The starch obtained was of good quality with no unique pasting properties compared to other standard starch sources.
Key words: Plantain starch, Musa sapientum, Giant horned plantain, food product development, starch extraction, functional properties, Ghana.
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