Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps. Raw and boiled plantain qualities

Vepowo Cédric Kendine, Ngoh Newilah Gérard, Mananga Marlyne‐Joséphine, Fangueng Kamgo Dallonnes, Ngouno Annie Takam, Gouado Inocent, Dufour Dominique, Bouniol Alexandre. 2023. Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps. Raw and boiled plantain qualities. Journal of the Science of Food and Agriculture, 11 p.

Résumé : Background: Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. This study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi-ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min). Results: Significant variations (p < 0.05) in the parameters assessed during cooking at each ripening stage according to cooking time were observed. Plantain pulps boiled with peel exhibited high firmness (0.7–1.7 kgf), high soluble solids (7.4–22.4°Brix) and high dry matter content (29.8–38.3%) at all ripening stages. This cooking method yielded high protein (3.0–4.8%), lipid (0.2–1.8%), total starch (32–73%), and total carbohydrate (18–32%) contents. Boiling with or without peel had no significant effect (p > 0.05) on the pH of Batard pulps nor the ash content of the pulps of both genotypes. Conclusion: Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes.

Mots-clés Agrovoc : propriété physicochimique, mûrissage, banane plantain, cuisson, pulpe de fruits, amidon, génotype, teneur en glucides, composition chimique, valeur nutritive, composition des aliments

Mots-clés libres : Processing, Musa pulp and fruit, Physicochemical criteria, Nutritional properties

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement hors UE : Consortium of International Agricultural Research Centers, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Bill and Melinda Gates Foundation

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

Auteurs et affiliations

• Vepowo Cédric Kendine, Université de Douala (CMR)
• Ngoh Newilah Gérard, Université de Dschang (CMR) - auteur correspondant
• Mananga Marlyne‐Joséphine, University of Yaounde 1 (CMR)
• Fangueng Kamgo Dallonnes, University of Yaounde 1 (CMR)
• Ngouno Annie Takam, Université de Dschang (CMR)
• Gouado Inocent, Université de Douala (CMR)
• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-7794-8671
• Bouniol Alexandre, CIRAD-PERSYST-UMR Qualisud (BEN) ORCID: 0000-0002-6140-424X - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/605074/)

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