Abstract:
Plantain is a staple food in many African and Asian countries yet it is underutilized and experiences huge post-harvest losses annually. This study attempts
to increase plantain utilization through processing into more shelf stable products.
Blends of plantain flours with or without the peels and Moringa oleifera leaf powder
were produced and analysed for the nutritional composition, antioxidative potential,
functional and pasting properties. The dough meals from the flour blends were analysed for acceptability. The results obtained showed that incorporation of plantain
peel and moringa leaves into the flours led to increase in crude fibre, and also raised
the soluble and insoluble dietary fibres content by more than 50%. Flour blends also
had increased water absorption capacity, but a reduced oil absorption and foaming
capacity. The breakdown and final viscosities of the blends decreased significantly
with inclusion of peel and moringa. Antioxidative potential of the blends was observed to have highest in flours containing peel and pulp. Addition of moringa leaves
