Effects of maturity and drying method on the physico-chemical and reconstitution properties of plantain flour

Effects of maturity and drying method on physical, physico-chemical and reconstitution properties of plantain flour were investigated. Colour ( L*a*b* ) parameters of dried flours were measured, and the delta chroma (Δ C ) and colour difference (Δ E ) were calculated. Particle size, physico-chemical (pasting) using Rapid Visco-Analyser and reconstitution properties of dried plantain flour were determined. Colour parameters of foam-mat [ L* (57.56–66.33), a* (5.29–6.77), b* (11.82–13.33)], sun [ L* (60.18–67.45), a* (5.43–5.88), b* (13.19–13.25)] and oven [ L* (58.78–66.44), a* (6.08–6.33), b* (11.96–12.78)] dried flours were significantly different ( P  < 0.05). Generally, more than 40% of the flours were retained by the 710 μm sieve. Generally, peak (–2.08–166.00), breakdown (1.25–29.42), final (–1.00–298.67) and setback (1.50–156.92) viscosities varied with drying method and maturity. Peak time and pasting temperature varied from 5.20–6.87 s and 92.30–94.55 ^°C, respectively. pH (4.26–4.97), titratable acidity (0.10–0.50% citric acid), soluble solids (3.25–30.76), moisture (8.77–65.99%) and dry matter (34.01–91.23%) contents were significantly ( P  < 0.05) affected by maturity and drying method.