Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

Figures & data

Table 1. Formulations of plantain–tiger nut composite flour

Treatment	Plantain flour (%)	Tiger nut flour (%)	Sample code
T1	100	0	A
T2	0	100	B
T3	70	30	C
T4	60	40	D
T5	50	50	E
T6	40	60	F
T7	30	70	G

Table 2. Proximate composition of plantain–tiger nut composite flour (g/100 g)

Sample	Moisture	Crude protein	Crude fat	Ash	Crude Fibre	CHO
A	10.00 ± 0.00^a^*	4.45 ± 0.28^d	2.25 ± 0.02 ^g	1.33±0.00^d	3.50 ± 0.71^a	78.48 ± 0.45^a
B	9.67 ± 0.00^ab	5.07 ± 0.14^c	7.88 ± 0.45^f	1.50 ± 0.24^cd	4.96 ± 1.00^a	70.93 ± 0.17^b
C	9.33 ± 0.00^bc	5.16 ± 0.13^c	14.03 ± 0.10^e	1.67 ± 0.00^bc	5.01 ± 0.93^a	64.80±0.71^c
D	9.17 ± 0.23^c	5.32 ± 0.16^c	17.03 ± 0.12^d	1.67 ± 0.00^bc	5.25±1.06^a6	1.57 ± 0.55^cd
E	6.84 ± 0.23^d	5.41 ± 0.16^c	21.05 ± 1.21^c	1.67 ± 0.00^bc	5.89 ± 1.11^a	59.16 ± 2.40^d
F	6.67 ± 0.00^d	6.28 ± 0.18^b	26.38 ± 0.46^b	1.84 ± 0.23^ab	5.84 ± 1.18^a	53.01 ± 1.22^e
G	6.50 ± 0.24^d	6.73 ± 0.23^a	32.75 ± 1.06^a	2.00 ± 0.00^a	6.13 ± 1.24^a	46.07 ± 2.52^f

Notes: Sample: A: 100% plantain flour, B: 70% plantain flour and 30% Tiger nut flour, C: 60% plantain flour and 40% Tiger nut flour, D: 50% plantain flour and 50% Tiger nut flour, E: 40% plantain flour and 60% Tiger nut flour, F: 30% plantain flour and 70% Tiger nut flour, G:100% Tiger nut flour. CHO = Carbohydrate.

Results are expressed as mean ± standard deviation.

^* Values followed by different letters in each column are significantly different at p < 0.05.

Table 3. Functional properties of Plantain–Tiger nut CompositeFlour (g/100 g)

Sample	A	B	C	D	E	F	G
BD (g/cm^3)	0.81 ± 0.06^a,*	0.82 ± 0.06^a	0.84 ± 0.06	0.86 ± 0.05^a	0.89 ± 0.02^a	0.90 ± 0.01^a	0.92 ± 0.02^a
WAC	131.75 ± 8.84^a	103.90 ± 5.80^b	97.85 ± 1.20^b	95.40 ± 1.99^bc	93.93 ± 1.31^bc	84.82 ± 2.57^cd	78.75 ± 8.13^d
OAC	129.73 ± 0.39^a	102.88 ± 4.07^b	95.40 ± 4.81^c	90.73 ± 2.44^c	82.50 ± 0.71^d	78.00 ± .0.00^d	71.62 ± 0.88^e
EA	3.25 ± 0.35^g	3.39 ± 0.47^f	4.60 ± 0.14^e	6.11 ± 0.15^d	8.05 ± 0.07^c	11.35 ± 0.01^b	13.22 ± 0.04^a
ES	2.18 ± 0.32^c	2.21 ± 0.30^c	2.33 ± 0.46^c	2.55 ± 0.21^c	3.26 ± 0.37^b	5.18 ± 0.03^a	5.76 ± 0.06^a
SP (g/g)	38.38 ± 0.27^a	29.37 ± 0.14^b	24.82 ± 0.03^c	18.26 ± 0.06^d	12.41 ± 0.01^e	9.53 ± 0.06^f	2.37 ± 0.14^g
SI	6.72 ± 0.40^g	8.06 ± 0.15^f	9.71 ± 0.08^e	11.38 ± 0.18^d	13.29 ± 0.01^c	14.13 ± 0.04^b	14.99 ± 0.01^a
FC	3.25 ± 1.06^d	4.48 ± 0.32^d	4.65 ± 0.50^d	6.26 ± 0.59^c	7.94 ± 0.90^b	8.54 ± 0.40^b	10.30 ± 0.13^a
FS	6.48 ± 0.74^f	16.64 ± 2.18^e	22.18 ± 2.31^de	27.94 ± 4.01^cd	32.67.95 ± 5.90^bc	38.96 ± 6.06^b	51.80 ± 1.62^a

Notes: Sample: A: 100% plantain flour, B: 70% plantain flour and 30% Tiger nut flour, C: 60% plantain flour and 40% Tiger nut flour, D: 50% plantain flour and 50% Tiger nut flour, E: 40% plantain flour and 60% Tiger nut flour, F: 30% plantain flour and 70% Tiger nut flour, G:100% Tiger nut flour. BD—Bulk Density, WAC—Water Absorption Capacity, OAC—Oil Absorption Capacity, EA—Emulsion activity, ES—Emulsion Stabibity, SP—Swelling Power, SI—Solubility Index, FC—Foaming Capacity and FS—Foaming Stability.

Results are expressed as mean ± standard deviation.

*Values followed by different letters in each column are significantly different at p < 0.05.

Table 4. Pasting properties of plantain–tiger nut composite flour

Sample/parameters	Peak 1 (RVU)	Trough 1 (RVU)	Breakdown (RVU)	Final viscosity (RVU)	Setback (RVU)	Peak time min	Pasting temp°C
A	509.09 ± 1.53^a^*	312.50 ± 2.48^a	196.59 ± 0.94^a	462.33 ± 4.24^a	149.83 ± 1.77^a	4.83 ± 0.05^g	82.38 ± 0.04^c
B	210.50 ± 0.59^b	164.71 ± 0.18^b	45.80 ± 0.77^b	260.50 ± 1.06^b	95.80 ± 1.24^b	5.23 ± 0.05^f	82.33 ± 0.04^c
C	154.79 ± 5.71^c	131.92 ± 2.00^c	22.88 ± 3.71^c	195.80 ± 7.96^c	63.88 ± 5.95^c	5.57 ± 0.14^e	83.15 ± 0.00^b
D	115.46 ± 1.82^d	105.75 ± 1.30^d	9.71 ± 0.52^d	150.38 ± 2.30^d	44.63 ± 1.00^d	6.00 ± 0.09^d	83.20 ± 0.00^b
E	75.29 ± 1.00^e	72.46 ± 0.65^e	2.83 ± 0.35^e	105.08 ± 0.71^e	32.63 ± 0.06^e	6.50 ± 0.05^c	83.18 ± 0.04^b
F	48.63 ± 0.18^f	46.13 ± 0.06^f	2.50 ± 0.24^e	79.88 ± 1.83^f	33.75 ± 1.77^e	7.00 ± 0.00^b	83.28 ± 0.04^a
G	12.30 ± 0.18^g	11.67 ± 0.12^g	0.63 ± 0.06^e	28.88 ± 0.29^g	17.21 ± 0.41^f	7.23 ± 0.05^a	83.33 ± 0.04^a

Notes: Sample: A: 100% plantain flour, B: 70% plantain flour and 30% Tiger nut flour, C: 60% plantain flour and 40% Tiger nut flour, D: 50% plantain flour and 50% Tiger nut flour, E: 40% plantain flour and 60% Tiger nut flour, F: 30% plantain flour and 70% Tiger nut flour, G:100% Tiger nut flour. RVU = Rapid Viscosity Unit.

Results are expressed as mean ± standard deviation.

^* Values followed by different letters in each column are significantly different at p < 0.05.

Table 5. Mineral composition of plantain–tiger nut composite flour

Sample/Component	Magnesium (mg/100 g)	Phosphorus (mg/100 g)	Potassium (mg/100 g)	Iron (mg/100 g)	Calcium (mg/100 g)
A	30.65 ± 1.49^d*	32.65 ± 0.50^g	71.62 ± 1.97^g	0.25 ± 0.01^f	6.92 ± 0.04^a
B	32.75 ± 0.50^d	55.55 ± 0.64^f	103.53 ± 1.59^f	0.30 ± 0.01^e	5.63 ± 0.01^b
C	35.70 ± 0.28^c	64.32±1.53^e	130.05 ± 0.11^e	0.41 ± 0.00^d	4.87 ± 0.04^c
D	35.90 ± 0.14^c	74.16 ± 1.35^d	144.91 ± 0.49^d	0.48 ± 0.01^c	3.98 ± 0.01^d
E	37.63 ± 1.17^c	89.63 ± 0.53^c	156.51 ± 0.72^c	0.53 ± 0.01^b	3.43 ± 0.04^e
F	45.70 ± 0.14^b	102.40 ± 2.40^b	186.14 ± 0.87^b	0.65 ± 0.01^a	2.94 ± 0.01^f
G	49.98 ± 2.09^a	120.65 ± 1.49^a	212.08 ± 2.94^a	0.67 ± 0.04^a	2.27 ± 0.10 ^g

Notes: Sample: A: 100% plantain flour, B: 70% plantain flour and 30% Tiger nut flour, C: 60% plantain flour and 40% Tiger nut flour, D: 50% plantain flour and 50% Tiger nut flour, E: 40% plantain flour and 60% Tiger nut flour, F: 30% plantain flour and 70% Tiger nut flour, G:100% Tiger nut flour. Results are expressed as mean ± standard deviation.

*Values followed by different letters in each column are significantly different at p < 0.05.

Table 6. Vitamin composition of plantain–tiger nut composite flour

Sample/	Vitamin C (mg/100 g)	Vitamin B1 (mg/100 g)	Vitamin A (μg/100 g)	Vitamin E Component (mg/100 g)
A	3.18 ± 0.21^e^*	0.034 ± 0.00^a	14.71 ± 0.95^c	0.10 ± 0.01^g
B	3.49 ± 0.22^de	0.031 ± 0.00^b	17.23 ± 2.62^c	0.24 ± 0.01^f
C	3.79 ± 0.21^cd	0.027 ± 0.00^c	32.77 ± 1.90^b	1.41±0.02^e
D	4.24 ± 0.00^bc	0.026 ± 0.00^c	34.26 ± 6.29^b	2.02 ± 0.03^d
E	4.40 ± 0.22^b	0.024 ± 0.00^d	35.37 ± 1.82^b	2.58 ± 0.01^c
F	4.70 ± 0.21^b	0.022 ± 0.00^e	37.75 ± 0.93^b	3.75±0.01^b
G	5.30 ± 0.21^a	0.018 ± 0.00^f	51.31 ± 1.91^a	3.95 ± 0.50^a

Notes: Sample: A: 100% plantain flour, B: 70% plantain flour and 30% Tiger nut flour, C: 60% plantain flour and 40% Tiger nut flour, D: 50% plantain flour and 50% Tiger nut flour, E: 40% plantain flour and 60% Tiger nut flour, F: 30% plantain flour and 70% Tiger nut flour, G:100% Tiger nut flour.

Results are expressed as mean ± standard deviation.

* Values followed by different letters in each column are significantly different at p < 0.05.