MODIFICATION OF UNRIPE PLANTAIN FLOUR USING NATURAL INGREDIENT (GINGER)
Abstract
ABSTRACT
This study investigates the functional properties, pasting properties and antioxidant activity of unripe plantain flour modified with ginger. Plantain slices were treated in 2.5%, 5.0% and 10% ginger solution for 30 minutes and 60 minutes; the plantain piece were thereafter dried and milled to obtain six samples of modified unripe plantain flour. The flour samples were used to prepare dumpling dough samples which were subjected to sensory evaluation. Dumpling dough produced from commercial wheat flour was used as control. Swelling power, water absorption capacity, oil absorption capacity, dispersibility, wettability, packed bulk density and loose bulk density range from 2.30℃ to 3.57℃, 1.60ml/g to 2.20ml/g, 1.00ml/g to 1.60ml/g, 66.00%
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.