Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends

Figures & data

Table 1. Proximate composition of plantain-moringa flour blends

Samples	Moisture	Total ash	Crude protein	Crude fat	Crude fibre	Carbohydrates
P	9.76 ± 0.12^a	1.92 ± 0.11^c	4.42 ± 0.02^c	7.44 ± 0.25^c	1.67 ± 0.05^c	74.76 ± 0.53^a
PM	9.65 ± 0.24^a	0.85 ± 0.16^d	7.11 ± 0.12^a	9.38 ± 0.56^a	2.09 ± 0.18^a	70.92 ± 0.79^b
PP	9.00 ± 0.17^b	2.56 ± 0.26^b	4.44 ± 0.07^c	6.80 ± 0.13^d	1.89 ± 0.16^ab	75.31 ± 0.73^a
PPM	8.26 ± 0.19^c	3.85 ± 0.12^a	6.21 ± 0.11^b	8.74 ± 0.04^b	1.96 ± 0.05^ab	70.98 ± 0.85^b

Notes: Values are mean ± SEM. Values with same alphabets within a column are not significantly different (p < 0.05). All the values are in g/100 g. Where P: peeled plantain pulp flour, PM: peeled plantain pulp flour with moringa, PP: plantain with the peel flour, PPM: plantain with the peel and moringa flour.

Table 2. Functional properties of plantain-moringa flour blends

Samples	Bulk density (g/ml)	Swelling capacity (%)	WAC (%)	OAC (%)	Foaming capacity (%)
P	0.53 ± 0.02^d	0.96 ± 0.05^a	180.52 ± 7.33^b	204.33 ± 5.39^a	7.84 ± 0.20^a
PM	0.84 ± 0.03^a	1.05 ± 0.06^a	202.62 ± 5.93^a	185.63 ± 5.61^b	5.91 ± 0.33^b
PP	0.77 ± 0.03^b	0.40 ± 0.03^b	200.34 ± 7.88^a	187.98 ± 8.94^b	1.89 ± 0.09^c
PPM	0.67 ± 0.04^c	0.97 ± 0.04^a	205.69 ± 5.71^a	172.77 ± 4.78^c	1.96 ± 0.08^c

Notes: Values are mean ± SEM. Values with same alphabets within a column are not significantly different (p < 0.05). All the values are in g/100 g. Where P: peeled plantain pulp flour, PM: peeled plantain pulp flour with moringa, PP: plantain with the peel flour, PPM: plantain with the peel and moringa flour.

Table 3. Insoluble, solube and total dietary fibre content of plantain-moringa flour blends

Samples	IDF (%)	SDF (%)	TDF (%)	SDF as % TDF
P	28.09 ± 0.12^c	0.92 ± 0.08^d	29.01 ± 0.25^d	3.17
PM	35.32 ± 0.08^b	2.91 ± 0.06^b	38.23 ± 0.12^b	7.61
PP	29.78 ± 0.17^c	1.95 ± 0.02^c	31.73 ± 0.15^c	6.14
PPM	41.23 ± 0.33^a	3.74 ± 0.12^a	44.97 ± 0.11^a	8.32

Notes: IDF: insolube dietary fibre; SDF: soluble dietary fibre; TDF: total dietary fibre. Values are mean ± SEM. Values with same alphabets within a column are not significantly different (p < 0.05). Where P: peeled plantain pulp flour, PM: peeled plantain pulp flour with moringa, PP: plantain with the peel flour, PPM: plantain with the peel and moringa flour.

Figure 1. The DPPH (a), FRAP (b) and ABTS (c) of plantain-moringa flour blends.

Notes: P: peeled plantain pulp flour, PM: peeled plantain pulp flour with moringa, PP: plantain with the peel flour, PPM: plantain with the peel and moringa flour.

Table 4. Pasting properties of plantain-moringa flour blends

Sample	Pasting temp	Peak time (min)	Peak viscosity^*	Final viscosity^*	Trough^*	Breakdown viscosity^*	Setback viscosity^*
P	83.25 ± 1.32^a	5.13 ± 0.04^b	367.4 ± 9.5^a	432.3 ± 12.0^a	263.8 ± 8.7^a	104.7 ± 8.1^a	169.6 ± 9.6^a
PM	83.05 ± 1.15^a	4.87 ± 0.08^d	272.4 ± 7.2^b	289.7 ± 10.5^c	177.1 ± 9.2^c	95.3 ± 6.5^a	111.6 ± 8.6^c
PP	84.00 ± 1.18^a	5.27 ± 0.06^a	279.2 ± 6.1^b	340.2 ± 11.7^b	214.3 ± 8.5^b	65.0 ± 4.9^b	125.9 ± 8.7^b
PPM	82.30 ± 1.22^a	5.07 ± 0.11^c	257.8 ± 8.5^c	289.3 ± 9.9^c	183.5 ± 7.9^c	73.3 ± 5.5^b	105.8 ± 9.2^c

Notes: Values are mean ± SEM. Values with same alphabets within a column are not significantly different (p < 0.05). Where P: peeled plantain pulp flour, PM: peeled plantain pulp flour with moringa, PP: plantain with the peel flour, PPM: plantain with the peel and moringa flour.

^* Values are in rapid visco unit (RVU).

Table 5. Sensory evaluation of dough meals made from plantain-moringa flour blends

Sample	Taste	Texture	Mouldability	Aroma	Colour	OA
P	6.00 ± 1.05^a	7.00 ± 1.34^a	6.30 ± 1.08^a	5.80 ± 1.02^a	6.40 ± 1.37^a	6.60 ± 1.60^a
PM	6.25 ± 1.45^a	6.65 ± 1.87^a	6.35 ± 1.48^a	6.25 ± 1.31^a	6.70 ± 1.36^a	6.55 ± 1.14^a
PP	6.90 ± 1.25^a	7.00 ± 1.26^a	6.90 ± 1.29^a	6.15 ± 1.69^a	6.45 ± 1.01^a	6.50 ± 1.10^a
PPM	6.40 ± 1.93^a	6.40 ± 1.64^a	6.35 ± 1.63^a	5.25 ± 1.83^a	6.20 ± 1.38^a	6.25 ± 1.41^a

Notes: Values are mean ± SEM. Values with same alphabets within a column are not significantly different (p < 0.05). Where P: peeled plantain pulp flour, PM: peeled plantain pulp flour with moringa, PP: plantain with the peel flour, PPM: plantain with the peel and moringa flour.