Advances in Food Science and Technology

Full Length Research Paper

Properties of Starch extracted from three different Plantains (Musa paradisiaca) cultivars in Nigeria

Oviri M. Elvis

Department of Food Science and Technology, Federal University of Technology, Owerri, Ihiagwa, Nigeria.

E-mail: [email protected]

Accepted 12 October, 2014

Abstract 

Starch was extracted from three different plantain (Musa paradisiaca) cultivars: agbagba, cadaba and French horn, and the physico-chemical and pasting properties of the starch were investigated. The percentage starch yield ranges from 6.67 (cadaba) to 15.00% (French horn). pH values fall between 4.46 to 5.50 with the highest pH occurring in cadaba (5.50). A higher moisture content of 13.15% was observed in French horn which was significantly different (p ≥ 0.05) from 11.56% recorded in Agbagba. The swelling power showed no significant difference (p ≥ 0.05) between the cultivars studied. However, Agbagba cultivar had higher starch solubility (7.49%) as compared to other cultivars. Although, a higher amylose (%) was observed in three cultivars (29.96 - 30.91%), it showed no significant difference (p ≥ 0.05) which also affected the amylopectin. The peak viscosity and trough was higher in starches from French horn (163.17 and 135.00 RVU, respectively) with the lowest breakdown viscosity of 28.17 RVU. Pasting temperature was observed to be higher in Agbagba (94.75°C) with a corresponding peak time of 5.58 min; however there was no significant difference (p ≥ 0.05) in peak time (which is an indication of cooking time) between the cultivars studied. 

Key words: Plantain starch, cultivars, pasting properties, physic o-chemical properties.