Physico-Chemical Characterization of Culled Plantain Pulp Starch, Peel Starch, and Flour

Figures & data

TABLE 1 Yield and compositions of culled plantain pulp starch, peel starch, and peel flour

Compositions	Peel starch	Pulp starch	Peel flour
Yield (%)	0.69	6.57	12.91
Moisture content (%)	9.12 ± 0.04^b	9.76 ± 0.03^a	8.08 ± 0.05^c
Ash (%)	0.18 ± 0.00^b	0.12 ± 0.01^b	9.66 ± 0.05^a
Fat (%)	0.10 ± 0.00^b	0.02 ± 0.01^c	6.02 ± 0.03^a
Protein (%)	1.28 ± 0.06^b	0.90 ± 0.02^c	4.16 ± 0.09^a
Crude fibre (%)	0.20 ± 0.01^b	0.10 ± 0.03^b	7.68 ± 0.09^a
Carbohydrate (%)	98.34 ± 0.07^a	98.76 ± 0.05^a	72.52 ± 0.09^b
Amylose (%)	32.52 ± 0.01^b	39.80 ± 0.05^a	17.60 ± 0.05^c
Amylopectin (%)	67.48 ± 0.01^b	60.20 ± 0.05^c	82.40 ± 0.05^a
Resistant starch (%)	63.78 ± 0.21^b	76.83 ± 0.35^a	8.60 ± 0.39^c
Digestible starch (%)	26.06 ± 0.47^a	14.18 ± 0.27^b	3.12 ± 0.56^c
Total starch (%)	89.84 ± 0.34^b	91.01 ± 0.31^a	11.72 ± 0.48^c

Averages are means of three determinations ± SD.

^a,b,cValues in the same row with different superscripts are statistically different (p <0 .05).

FIGURE 1 Scanning electron microscopy of culled plantain pulp starch, peel starch, and peel flour. Arrows indicates the starch granules of the pictures.

FIGURE 2 FT-IR spectra of culled plantain pulp starch, peel starch, and peel flour.

TABLE 2 Color values of culled plantain pulp starch, peel starch, and peel flour

Sample	L	a*	b*
Peel starch	93.30 ± 0.03^b	0.80 ± 0.01^b	5.40 ± 0.09^b
Pulp starch	97.80 ± 0.05^a	0.08 ± 0.03^c	2.20 ± 0.04^c
Peel flour	60.80 ± 0.18^c	2.60 ± 0.04^a	18.26 ± 0.19^a

Averages are means of five determinations ± SD.

^a,b,cValues in the same column with different superscripts are statistically different (p < 0.05).

TABLE 3 Pasting properties of plantain pulp starch, peel starch, and peel flour by RVA

Sample	Peak viscosity (RVU)	Trough (RVU)	Breakdown viscosity (RVU)	Final viscosity (RVU)	Setback viscosity (RVU)	Peak time (min)	Pasting temp. (°C)
Peel Starch	281.7 ± 3.9^b	223.2 ± 2.8^b	58.6 ± 1.1^a	391.5 ± 4.9^a	168.3 ± 2.1^a	4.7 ± 0.0^c	84.9 ± 0.0^a
Pulp Starch	315.7 ± 6.9^a	252.1 ± 6.5^a	61.6 ± 2.1^a	377.9 ± 5.7^b	118.7 ± 4.9^b	5.0 ± 0.1^b	84.9 ± 0.1^a
Peel Flour	103.6 ± 3.7^c	99.3 ± 3.1^c	4.2 ± 0.2^b	134.4 ± 4.8^c	35.2 ± 1.5^c	5.4 ± 0.1^a	83.8 ± 0.2^b

Averages are means of three determinations ± SD.

^a,b,cValues in the same column with different superscripts are statistically different (p < 0.05).

FIGURE 3 Graphical representation of pasting properties of culled plantain pulp starch, peel starch, and peel flour by RVA.

FIGURE 4 Swelling and solubility index of culled plantain pulp starch, peel starch, and peel flour.

FIGURE 5 Water holding capacity of culled plantain pulp starch, peel starch, and peel flour.

FIGURE 6 Freeze-thaw stability of culled plantain pulp starch, peel starch, and peel flour.