Effects of Ripening Conditions on the Functional properties, Nutritive values and Oxalate compositions of plantain (Musa paradisiaca) flour

Abstract Ripening in plantain results in various modifications of its chemical compositions. The objective of this project was to determine the effects of various ripening conditions on the functional properties, nutritive and oxalate composition of the plantain samples. Matured plantain was harvested and the fingers were divided into six portions coded as RP 1 - RP 5 and UPc of five fingers in each group. RP 1 was left on shelf, RP 2 was wrapped in foil, RP 3 was immersed in water, RP 4 was immersed in 5% salt solution and RP 5 was immersed in 6% salt solution to ripe while UPc was analyzed unripe as the control. The samples (RP 1 -RP 5 ) were monitored as they underwent ripening and were prepared into flour upon ripening. Ripe plantain were dried in hot air oven and milled to flour similar to the unripe sample. The proximate, oxalate and mineral (Ca, Fe, Mg, P, K, and Na) compositions of the samples as well as their functional properties were determined. From the protein content values ranged from 2.19 to 6.65% and increased by ripening. The oxalate content values ranged from 11.34 to 36.06mg/100g with a significant reduction due to ripening (p ≤ 0.05). The water absorption capacity values ranged from 1.47 to 2.33g/ml. The calcium content values ranged from 1.17 to 9.05ppm. In conclusion, RP 1 (plantain left on the shelf to ripe) was the best in terms of increased nutrient, reduced oxalate composition and better functional properties.