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Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps.

التفاصيل البيبلوغرافية
العنوان: Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps.
المؤلفون: Vepowo CK; Centre Africain de Recherches sur Bananiers et Plantains, Douala, Cameroon.; University of Douala, Douala, Cameroon., Ngoh Newilah G; Centre Africain de Recherches sur Bananiers et Plantains, Douala, Cameroon.; University of Dschang, Dschang, Cameroon., Mananga MJ; University of Yaoundé 1, Yaoundé, Cameroon., Kamgo DF; University of Yaoundé 1, Yaoundé, Cameroon., Ngouno AT; University of Dschang, Dschang, Cameroon., Gouado I; University of Douala, Douala, Cameroon., Dufour D; CIRAD, UMR QualiSud, Montpellier, France.; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France., Bouniol A; CIRAD, UMR QualiSud, Montpellier, France.; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Abomey Calavi, Benin.; CIRAD, UMR QUALISUD, Cotonou, Benin.; QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jun; Vol. 104 (8), pp. 4818-4828. Date of Electronic Publication: 2023 Jul 10.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH: Cooking*/methods , Nutritive Value* , Fruit*/chemistry , Fruit*/growth & development, Cameroon ; Starch/chemistry ; Starch/analysis ; Plant Proteins/metabolism ; Plant Proteins/genetics ; Hot Temperature ; Plantago/chemistry
مستخلص: Background: Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. The present study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi-ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min).
Results: Significant variations (P < 0.05) were observed in the parameters assessed during cooking at each ripening stage according to cooking time. Plantain pulps boiled with peel exhibited high firmness (0.7-1.7 kgf), high soluble solids (7.4-22.4°Brix) and high dry matter content (29.8-38.3%) at all ripening stages. This cooking method yielded high protein (3.0-4.8%), lipid (0.2-1.8%), total starch (32-73%) and total carbohydrate (18-32%) contents. Boiling with or without peel had no significant effect (P > 0.05) on the pH of Batard pulps, nor the ash content of the pulps of both genotypes.
Conclusion: Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
(© 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)
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معلومات مُعتمدة: Bill and Melinda Gates Foundation
فهرسة مساهمة: Keywords: Musa pulp and fruit; nutritional properties; physicochemical criteria; processing
تواريخ الأحداث: Date Created: 20230615 Date Completed: 20240516 Latest Revision: 20240516
رمز التحديث: 20240516
DOI: 10.1002/jsfa.12785
PMID: 37318777
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.12785