Assessment of pulp flour quality of three varieties of plantain pulp produced using sun and solar drying methods

Thumbnail Image
APRIL, 2016
Journal Title
Journal ISSN
Volume Title
Plantain, an important staple in Ghana is known to be very perishable and efforts (including flour production) aimed at promoting its usable life and diversify its usage is imperative. This study was, therefore, conducted to assess the quality of flours produced using three plantain varieties and two different drying technologies (sun and solar). A survey was conducted in five selected communities (Hiawu Besease, Nerebehi, Asakraka, Nkotomire and Nyamebekyere) in the Atwima Nponua district in the Ashanti region using structured questionnaires to document indigenous knowledge on food uses of plantain varieties in Ghana. Laboratory analysis was conducted at Ghana Standards Authority using standard official methods to determine the physico-chemical qualities, functional properties and pasting characteristics of flour made from apem, asamienu and Apantu varieties which were either solar and sun dried. A 2X3 factorial in Completely Randomized Design was the experimental design used. The results showed that majority (99%) of the respondents indicated plantain as a staple food. The most common varieties of plantain in the study area were Apem, Apantu, Oniaba and Asamienu which were used in the preparation of fufu, ampesi, ofam and plantain chips. Moisture content, crude fat, crude fibre and ash content of both the solar and sun dried plantain flours from the varieties ranged from 10.10%- 8.87%, 1.00% -0.43%, 3.10% - 1.57% and 2.27% - 1.47% respectively. For functional properties, the sun and solar dried flours from the three varieties recorded 9.90-9.02g/g of swelling power, 45.68-9.75 of solubility, 0.86-0.84 of bulk density, 1.53-0.85g/g of water absorption, 1.14-0.80g/g of oil absorption capacity and 47.50-23.75ml of foaming capacity. Flours from both the sun and solar dried flours from Apem, Apantu and Asamienu exhibited high pasting qualities and could be used as thickening agents and also used in fufu powder preparation and other confectionaries.
A thesis submitted to the School of Graduate Studies, Kwame Nkrumah University of Science and Technology, in partial fulfillment of the requirements for the award of Master of Science (Msc. Postharvest Technology) Degree.