Scientific journal
Journal of Food and Nutrition Research
Summary No. 2 / 2024
Irie, K. – Kouadio, O. – Petit, J. – Gnagne, E. – Scher, J. – Amani, G.
Impact of particle size and plantain variety on nutritional quality, physico-chemical properties, and functionalities of powders prepared from New Ivorian plantain hybrids
Journal of Food and Nutrition Research, 63, 2024, No. 2, s. 165-175
Jeremy Petit, Biomolecular Engineering Laboratory, National School of Agronomy and Food Industries, University of Lorraine, 2, avenue de la forêt de Haye, TSA 40602, 54518 Vandoeuvre-Lès-Nancy, France. E-mail: jeremy.petit@univ-lorraine.fr
Original article
Received 6 July 2023; 1st revised 2 February 2024; 2nd revised 15 March 2024; accepted
Summary: The influence of particle size of powders from three plantain hybrids (Big Ebanga, FHIA 21 and PITA 3) and a traditional variety Corne 1 on nutritional quality, physico-chemical properties and functionalities was investigated. Corne 1 served as reference material. Plantain fingers were blanched for 15 min in boiling 5 g·l-1 citric acid, cooked at 100 °C in a buffer solution containing 3 g·l-1 sodium pyrophosphate, sliced into 10-mm cubes and dried in a convection air oven to reach 8–10 % moisture content. Dried slices were milled, resulting in a fine powder that was separated in two granulometric classes: < 180 µm (class 1) and
Keywords: powder flowability; sieving; granulometric fractions; plantain variety; chemical composition
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