Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain‐Like Hybrid ( CARBAP K74 ) and a Plantain Landrace ( Batard ) at Different Post‐Harvest Ripening Stages - 2026
Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain‐Like Hybrid ( <i>CARBAP K74</i> ) and a Plantain Landrace ( <i>Batard</i> ) at Different Post‐Harvest Ripening Stages
Takam Ngouno, Annie; Kendine Vepowo, Cédric; Fangueng Kamgo, Dallonneset al.
[en] ABSTRACT
Plantain flours offer a valuable preservation method with economic and nutritional benefits, especially for coeliac‐friendly foods, but their quality may decline if production techniques are not well controlled. This study is one of the first to comprehensively compare pulp and whole‐fruit flours across ripening stages, combining physicochemical, nutritional, and multivariate analyses. It specifically examines the effects of two heat treatments (blanching at 85°C for 5 min and precooking at 100°C for 15 min) on the quality of flours derived from the pulps and whole fruits of two plantain clones (
Batard
and
CARBAP K74
) at ripening stages 1, 3, and 5. Results revealed that variety, ripening stage, matrix, and treatment significantly influenced (
p
< 0.05) the quality of the flours. Treatments significantly affected the flour's color (
L
*,
a
*,
b
* parameters); blanching increased the browning index, whereas precooking decreased it. The flours exhibited acceptable moisture, pH, and soluble solids values, confirming good product stability. Carbohydrates were the predominant component (68%–85%), followed by fibers (1.9%–10.4%), proteins (2.5%–4.4%), ashes (1.7%–4%), and lipids (0.6%–2.1%). While the main fatty acids were palmitic, linoleic, and alpha‐linolenic acids. Antinutritional factors such as phytates, oxalates, and tannins were present at low levels. Multivariate analyses (PCA and HCA) revealed a clear separation of samples according to maturity stage, variety, and thermal treatment, grouping them into two main classes and identifying six superior flours from precooked whole
CARBAP K74
clone. These findings highlight their potential at ripening stages 3 and 5 for use in functional foods and as sustainable alternatives to wheat‐based products.
Research Center/Unit :
FARAH. Santé publique vétérinaire - ULiège
Disciplines :
Food science
Author, co-author :
Takam Ngouno, Annie ; Université de Liège - ULiège > Faculté de Médecine Vétérinaire > Doct. scienc. vétér. ; University of Dschang Dschang Cameroon ; Centre Africain de Recherches sur Bananiers et Plantains (CARBAP) Douala Cameroon
Kendine Vepowo, Cédric; University of Douala Douala Cameroon
Fangueng Kamgo, Dallonnes; University of Yaoundé 1 Yaoundé Cameroon
Boutaleb, Samiha ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA)
Hornick, Jean-Luc ; Université de Liège - ULiège > Département de gestion vétérinaire des Ressources Animales (DRA)
Scippo, Marie-Louise ; Université de Liège - ULiège > Fundamental and Applied Research for Animals and Health (FARAH)
Ngoh Newilah, Gérard Bertin; University of Dschang Dschang Cameroon ; Centre Africain de Recherches sur Bananiers et Plantains (CARBAP) Douala Cameroon
Douny, Caroline ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Language :
English
Title :
Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain‐Like Hybrid ( <i>CARBAP K74</i> ) and a Plantain Landrace ( <i>Batard</i> ) at Different Post‐Harvest Ripening Stages
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