IJFR 1 (2014) 1-7

ISSN

2056-9734

Compositional characteristics and functional properties

of instant plantain-breadfruit flour
Adegunwa, M. O.1*, Adebowale, A. A.,2 Bakare, H. A1. and Ovie, S. G.2
1

Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria.

Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.

Article History
Received 15 April, 2014
Received in revised form 19
May, 2014
Accepted 26 May, 2014

Key words:
Plantain flour,
Breadfruit flour,
Processing,
Proximate,
Functional.

Article Type:
Full Length Research Article

ABSTRACT
Instant plantain-breadfruit flour was prepared from green matured plantain and
breadfruit. Substituted plantain flour with breadfruit flour at varying proportions
(100: 0; 50: 50; 30: 70; 0:100) was subjected to proximate analysis, functional
properties and also comparative sensory evaluation alongside its equivalent
(instant yam flour) processed in a similar way. The pasting properties decreased
significantly as the proportion of breadfruit flour increased. Panelists were asked
to evaluate each category of sample for colour, taste, flavour, texture,
mouldability, mouthfeel, and overall acceptability on a 9-point Hedonic scale.
The sensory evaluation showed that there was no significant difference (P0.05)
between 100% instant plantain paste and instant yam paste. Relatedly, there was
statistical difference (P0.05) between the instant plantain-breadfruit paste and
instant yam paste in terms of colour. The proximate analyses showed that
50:50% and 30:70% instant plantain-breadfruit flour could contribute appreciable
amounts of principal nutrients to the daily nutrient requirements.
2014 BluePen Journals Ltd. All rights reserved

INTRODUCTION
Plantain is a staple food in the tropical regions of the
world, treated in the same way as potato and yam with a
similar texture and neutral flavor when the unripe fruit is
cooked by steaming, boiling or frying (Aderounmu, 2006).
Plantainis a staple triploid hybrid between the species
Musa acuminata and Musa balbisiana. The Musa species
is likely a native to India and Southern Asia. Plantain
contains carbohydrates (32%), protein (1%), fat (0.02%),
water (60%) and some vitamins and mineral elements.
The food is extremely low in fat and protein, high in fibre
and starch. It is a good source of vitamin A, B6 and C
which helps maintain vision, good skin and builds
immunity against diseases. It is also rich in potassium,
magnesium and phosphate when cooked green (Ogazi et
al., 1996). FAO (2009) has reported that more than 2.5
million metric tons of plantains are produced in Nigeria

*Corresponding author. E-mail: moadegunwa@gmail.com or

nikytilo@yahoo.com.

annually, but about 40 to 60% post-harvest losses had

been reported which is attributed to lack of storage
facilities and inadequate technologies for food
processing.
Traditionally, unripe plantain can be processed into
flour (Ukhum and Ukpebor, 1991). The flour is mixed with
boiling water to make a stretchable paste (known as
Amala) which is eaten with various soups. However,
plantain is increasingly finding a gradual application in
weaning food formulation and composite flour
preparations (Ogazi et al., 1996; Otegbayo et al., 2002;
Olaoye et al., 2006; Mepba et al., 2007).
Many research works have been carried out in
developing countries recently with the efforts focused on
the improvement of protein and fat qualities of root crops
and cereals. Various levels of achievement have been
made in this aspect such as the fortification of cassava
with soy bean or with cassava leaf as well as maize with
soy bean (Adeyemi et al., 1991; Akingbala et al., 1995).
Ogazi et al. (1996) have reported that feeding only on
plantain cannot meet up with the recommended daily

Int. J. Food Res.

intake requirements; hence, the need for supplementation is essential.

Breadfruit (Artocarpus communis) is a rich source of
protein and fat compared to plantain, cereals and other
root crops. Both the plantain and breadfruit can be
prepared in a similar way with tuber crops.
African breadfruit is a native to Africa and more
distantly related to the many varieties of Pacific Island
breadfruit (Artocarpus altilis) than the pacific varieties are
to each other. Both are members of the mulberry family
(moraceae).
In West Africa, individual breadfruit trees are found
scattered throughout the southern rain forest zones
(Omobuwajo and Wilcox, 1989). The tree produces fruit
twice a year, from March to June and from July to
September with some fruiting throughout the year.
African breadfruit is an important food item in southern
part of Nigeria and other parts of West Africa but the crop
is highly underutilized, especially in food industries. The
fruit may be eaten after boiling or frying. Also, delicious
porridge is produced from the fruit. The fruit is a rich
source of oil (10%), protein (17%) and carbohydrate
(40%) as well as several minerals and vitamins. The
fleshy pulp can be used as fodder while the wood of the
crop has potential use in paper manufacturing
(Etoamaihe and Ndubueze, 2010).
The oil yield of the crop compares favourably with that
of sunflower and cotton seeds; and palm kernel. The fat
and oil content of the seed places it as a possible raw
material for the production of vegetable oils, pharmaceuticals, soaps, perfumes and paints. The shell is
rich in potash and may be used as filler, bedding for
livestock and polishing of abrasives (Nwabueze et al.,
2008).
Breadfruit is a very useful substitute of root crops and
this has been a traditional practice among people in the
south western part of Nigeria. The fruit is regarded as the
poor mans substitute for yam in Nigeria because it is
used in several traditional food preparations of yam but
costs less than one-third of the cost of procuring yam at
the market (Mayaki et al., 2003).
Breadfruit can also be processed into flour which can
be used in making bread and biscuit (Amusa and
Kehinde, 2002). Reconstituted paste from plantain and
breadfruit flours are gaining interest among the people in
Nigeria, hence blending breadfruit with plantain may have
the potential of providing a relatively cheap protein and
fat source for both the children and adults. This research
work took into cognizance the possibility of processing
instant plantain-breadfruit flour which can serve as an
alternative smooth dough food product which is similar to
pounded yam. Incorporation of breadfruit flour to plantain
flour will also improve its protein and fat content. In
addition, production of instant plantain-breadfruit will also
increase the industrial utilization of both plantain and
breadfruit.

MATERIALS AND METHODS

Matured, green and wholesome breadfruit (Atocarpus
altilis) and unripe plantains were purchased from Osiele
market, Abeokuta, Ogun state.
Preparation of instant plantain flour
The modified method of Ogazi (1984) was employed.
Unripe plantains (weighing 6.5 kg) were peeled using a
sharp stainless steel knife and washed with portable
water. These were sliced uniformly. The slices were
blanched in a Clifton water bath (model: Weston-s-mabe,
serial number: 15147, Nickel electro Ltd, England) at
100C for 20 min. The cooked slices were dried in a
cabinet dryer (Serial No: 3113 Leec Ltd Colwick,
Nottingham) for 48 h and then milled to get the instant
plantain flour. The milled flour was sieved and then
packaged in an airtight polyethylene bag until ready for
use.
Production of instant breadfruit flour
The modified method of Giami et al. (2004) was
employed. Unripe breadfruits (weighing 12.28 kg) were
peeled using a sharp stainless steel knife and washed
with distilled water. The fruits were sliced uniformly to a
slice thickness of 5 mm and immersed in sodium
metabisulphite solution (800 ppm for 20 min). The
sulphited sliced fruits were allowed to drain and then
blanched using Clifton water bath at 100C for 20 min.
The cooked slices were dried in the cabinet dryer at 60C
for 72 h after which it was milled to obtain pre-gelatinized
breadfruit flour (Instant breadfruit flour). The instant
breadfruit flour was packaged in an airtight polyethylene
bag until ready for use.
The pre-gelatinized breadfruit flour used in making the
four experimental substitutes samples were in ratio of
instant plantain flour : instant breadfruit flour of 100:0,
50:50, 30:70, 0:100. The samples were thoroughly
blended.
Proximate analysis
Proximate composition of protein, ash, moisture content,
crude fat, crude fibre and carbohydrate were determined
according to the official method of analysis described by
the Association of Official and Analytical Chemist (AOAC,
2004).
Energy content determination
The energy content (E) was calculated using Atwater

Adegunwa et al.

factor (Obiegbuna and Baba, 2001) as:

gel weight per dry sample.

E = (9P) + (4F) + (4C)

Water absorption capacity
Where;
P = protein content (%)
F = fat content (%)
C = carbohydrate content (%)

Water absorption capacity was determined by modifying

the method of Elkhalifa et al. (2005). Fifteen grams (15 g)
of the samples was weighed accurately and water was
added. It was then centrifuged at 3250 rpm for 25 min
and the supernatant decanted. The residue left was air
dried and weighed.

Determination of functional properties

Bulk density

Water binding capacity

Bulk density was determined using the method of

Akpapunam and Markakis (1981). Ten grams (10 g) of
sample was weighed into 50 ml graduated measuring
cylinder. The sample was packed gently by tapping the
cylinder on the bench top. The volume of the sample was
recorded.

Water binding capacity was determined using the

Medcalf and Gillies (1965) method. About 15 ml of
distilled water was added into 1.25 g of the flour and was
centrifuged for 10 min at 3000 rpm. The weight of the
centrifuge tube and content was determined after
decanting the water and allowed to drain for another 10
min. The bound water was determined by the change in
weight. It was calculated by the following formula.

Swelling power and solubility index

Bound water (g) x 100

Swelling power and solubility index were determined

using the method described by Takashi and Sieb (1988).
It involved weighing 1 g of the sample into 50 ml
centrifuge tube. 50 ml of distilled water was added and
mixed gently. The slurry was heated in a water bath at
80C for 15 min. During heating, the slurry was stirred
gently to prevent clumping of the flour. On completion of
15 min, the tube containing the paste was centrifuged at
3000 rpm for 10 mins. The supernatant was decanted
immediately after centrifuging. The weight of the
sediment was taken and recorded. The moisture content
of the sediments gel was therefore determined to get the
dry matter content of the gel.
Weight of wet mass sediment
Swelling power =
Weight of dry matter in the gel

Water binding capacity (WBC) =

Weight of sample

Pasting properties
This was determined using the Rapid Visco Analyzer
(RVA) (New point Scientific). About 3.5 g of the
experimental products were weighed into the text
canister. Then 25 ml of distill water dispensed into the
canister containing the sample. The solution was
thoroughly mixed and the canister was fitted into the
RVA. The slurry was heated at 50C with 2 min holding
time. The rate of heating and cooling at a constant rate of
11.2550C/minute was recorded, where peak viscosity,
trough, breakdown, final viscosity, set back, peak time
and pasting temperature were read from the pasting
profile with the aid of thermocline for windows software
connected to a computer (Walker et al., 1998).

Solubility index (%) = Weight of dry solid after drying

100
Sensory evaluation
Water absorption index
Water absorption index (WAI) was carried out using the
modified method of Ruales et al. (1993). About 2.5 g of
the flour was suspended in 10 ml of distilled water at
30C in a centrifuge tube stirred for 30 min intermittently
and then centrifuged at 3000 rpm for 10 min. The
supernatant was decanted and the weight of the gel
formed was recorded. The WAI was then calculated as

Sensory evaluation was carried out on the reconstituted

instant plantain-breadfruit paste and its equivalents
(poundo yam) using a preference test. Panelists who
were familiar with the sensory properties of pounded yam
and mainly staff and students of Federal University of
Agriculture, Abeokuta were asked to indicate their
preference for the samples in terms of texture, colour,
taste, stretchability, mouldability, flavour, mouth feel and
overall acceptability using the nine point hedonic scale.

Int. J. Food Res.

Table1. Proximate composition of instant plantain-breadfruit flour.

Sample/component
Moisture (%)
Fat (%)
Protein (%)
Crude fibre (%)
Ash (%)
Carbohydrate (%)
Energy (Kcal/100 g)

A
10.750.75
11.670.00
2.980.56
2.130.53
0.980.43
70.701.46
356.30

B
9.350.75
11.970.00
4.580.91
1.180.53
0.700.00
70.840.74
376.86

C
9.700.90
12.170.17
4.980.01
1.100.50
0.460.34
73.030.81
372.55

D
10.000.60
11.841.17
3.650.00
1.230.75
0.800.00
74.172.61
376.89

A, 100% instant plantain flour; B, 50% instant plantain flour and 50% instant breadfruit flour; C, 30% instant plantain flour and
70% instant breadfruit flour; D, 100% instant breadfruit flour.

The samples were evaluated using 1-9 hedonic scale

where I represented like extremely and 9 represented
dislike extremely.
Statistical analysis
Data obtained were subjected to Analysis of Variance
(ANOVA) using SPSS version 16.0 and the differences
between significant mean values were evaluated at
P0.05 probability level using Duncans Multiple Range
Test.

many people cannot afford high proteinous foods

because of the cost. The increase in fat, ash, and fiber
contents also (Table 1) can be adduced to the same
reason as the increase in protein and fat. The
carbohydrate content of the samples ranged from
70.701.46 to 74.172.61; 100% instant breadfruit flour
had the highest value while 100% instant plantain flour
had the lowest mean value. However, the carbohydrate
decreased with increasing level of breadfruit flour
substitution supporting the claims of Akpapunam et al.
(1997). Relatedly, the energy content of 100% instant
breadfruit flour was higher than 100% instant plantain
flour.

RESULTS AND DISCUSSION

Functional properties
Proximate composition
The proximate composition of instant plantain-breadfruit
is shown in Table 1. The moisture content values ranged
from 9.350.53 to 10.750.53; 100% instant plantain flour
had the highest mean value while 50:50% instant
plantain-breadfruit flour had the lowest mean value.
100% instant plantain flour had higher crude fibre than
100% instant breadfruit flour. The fat content ranged from
11.670.00 to 12.170.17; 30:70% instant plantainbreadfruit flour had the highest mean value while 100%
instant plantain flour had the lowest mean value. The ash
content of all samples ranged from 0.700.00 to
0.800.00. The value of the protein contents ranged from
2.980.56 to 4.970.01; 30:70% instant plantainbreadfruit flour had the highest protein content while
100% instant plantain flour had the lowest mean value.
Increase in protein and fat contents with increased level
of breadfruit flour substitution as shown in Table 1
indicates nutrients enhancement by breadfruit flour. This
could be due to the significant quantity of protein and fat
in breadfruit (Nwabueze et al., 2008). The high protein
and fat contents in plantain-breadfruit mix could be of
nutritional importance in most developing countries where

The functional properties determine the applications and

uses of food materials for various food products. The
results for functional properties of instant plantainbreadfruit flour are shown in Table 2. Bulk density values
ranged from 0.870.00 to 0.910.00 g/cm3. There was no
significant difference (P>0.05) in the bulk density of all
the samples. The bulk density is affected by the particle
size and the density of the flour which is very important in
determining the packaging requirements, material handling and the application in wet processing in food industry
(Adebowale et al., 2008). Generally, higher bulk density
is desirable for it great ease of dispersibility and reduction
of paste thickness which is an important factor in
convalescent child feeding (Padmashrre et al., 1987).
There was significant difference in water absorption index
of the instant plantain-breadfruit flours (P<0.05). 100%
instant breadfruit flour had the highest mean value of
4.100.29 while 100% instant plantain flour had the
lowest mean value of 2.230.01. This observed trend is
in agreement with the findings of Olatunji and Akinrele
(1978) that there was an increase in water absorption by
wheat flour during dough development, with increasing
level of substitution with tropical tuber and breadfruit

Adegunwa et al.

Table 2. Functional properties of instant plantain-breadfruit flour.

Sample/component
3
Bulk density (g/cm ).ns
Water absorption index (g/g)
Water absorption capacity (%).ns
Water binding capacity (g/g).ns
Swelling power (g/g)
Solubility index (%).ns

A
0.870.00
a
2.230.01
a
123.001.00
19.006.20
3.090.30a
15.002.00

B
0.910.00
b
3.010.04
ab
201.004.00
44.004.00
6.110.08b
16.504.50

C
0.890.01
c
3.720.00
ab
224.0048.50
66.8020.00
6.530.09c
14.502.50

D
0.89 0.01
c
4.100.29
b
310.0028.50
53.0031.40
6.640.12c
14.500.50

A, 100% instant plantain flour; B, 50% instant plantain flour and 50% instant breadfruit flour; C, 30% instant plantain flour and 70% instant
breadfruit flour; D, 100% instant breadfruit flour. Mean values in the same row with different superscript are significantly different at
P<0.05; ns, no significant difference.

Table 3. Pasting properties of instant plantain-breadfruit flour.

Sample/pasting property
Peak viscosity (RVU)
Trough (RVU)
Breakdown (RVU)
Final viscosity (RVU)
Setback (RVU)
Peak time (min)
Pasting temp (C).ns

A
267d
231d
c
36.29
d
366
136d
5.69b
48.23

B
71.13c
70.42c
a
0.71
98.46c
28.04c
6.75c
48.00

C
40.83b
39.63b
a
1.21
60.88b
21.25b
6.85c
48.10

D
14.05a
10.46a
b
3.59
21.50a
11.04a
3.31a
47.99

A, 100% instant plantain flour; B, 50% instant plantain flour and 50% instant breadfruit flour; C, 30% instant plantain flour and 70%
instant breadfruit flour; D, 100% instant breadfruit flour. Mean values in the same row with different superscript are significantly
different at P<0.05; ns, no significant difference.

flours. WAI measures the volume occupied by the starch

granule or starch polymer after swelling in excess water
which can be used as an index of gelatinization (Altan et
al., 2008). Water absorption characteristics represent the
ability of a product to associate with water under
conditions where water is limited (Singh, 2001). The
water binding capacity values were found to be between
19.006.20 and 66.8020.00. Water binding capacity of
plantain-breadfruit increased with breadfruit substitution
owing to the increase in protein and fat contents. This
improves the reconstitution ability and textural ability that
is obtainable from the plantain flour (Adebowale et al.,
2008). There was significant difference (P<0.05) in the
swelling power of the samples at 100C. The 100%
instant breadfruit flour had the highest mean of 6.640.12
while 100% instant plantain flour had the lowest mean of
3.090.30. There was no significant difference (P>0.05)
in the solubility index of all the samples at 100C. The
solubility index mean value of the samples ranged from
14.500.50 to 16.504.50.
Pasting properties
Gelatinization and pasting are properties of flour that are

significant in the food industry, because they tend to

affect the texture, uses and digestibility of starchy foods
(Adebowale et al., 2005). The results of the pasting
properties of instant plantain-breadfruit flour are shown in
Table 3. There were significant differences (p<0.05) in
the pasting profile of the samples except in the pasting
temperature. Peak viscosity is the ability of the starch to
swell freely before its physical breakdown (Sanni et al.,
2004) and it ranged from 14.05 to 267 RVU. The results
of pasting properties of the samples indicates that the
substitution of breadfruit flour reduced the peak viscosity.
The relatively low peak viscosity effect by breadfruit flour
addition is an indication that the flour can be used for the
production of products that require low gel strength and
elasticity (Adebowale et al., 2005). The trough which
ranged from 10.46 to 231 RVU is the minimum viscosity
value that measures the ability of the paste to withstand
breakdown during cooling. 100% instant plantain flour
had the highest trough value of 10.46 RVU. The
breakdown viscosity of the samples indicates an index for
the stability of the starch (Fernandez and Berry, 1989).
100% instant plantain flour had the highest breakdown
viscosity value of 36.29 RVU while 50:50% instant
plantain-breadfruit flour had the lowest breakdown
viscosity value of 0.71 RVU. Breakdown viscosity

Int. J. Food Res.

Table 4. Mean sensory evaluation scores of instant plantain-breadfruit paste.

Sample/sensory attribute
Colour
Taste
Texture
Flavour
Mouldability
Drawiness
Mouthfeel
Overall acceptability

A
a
3.65
3.15a
3.20ab
a
3.55
2.70b
b
3.45
b
3.45
2.90b

B
a
3.35
3.94a
3.80b
a
4.00
4.85a
ab
4.85
a
4.85
4.10a

C
a
3.10
3.75a
3.15a
a
3.90
4.25a
a
4.55
a
4.55
4.10a

D
a
3.10
4.65a
4.15a
a
4.30
5.30a
ab
4.65
ab
4.65
4.65a

YP
b
1.40
2.20b
2.50b
b
2.70
2.90b
b
3.75
b
3.75
2.10b

A, 100% instant plantain paste; B, 50% instant plantain paste and 50% instant breadfruit paste; C, 30% instant plantain paste and 70%
instant breadfruit paste; D, 100% instant breadfruit paste; YP, instant yam paste. Mean values in the same row with different superscript
are significantly different at P<0.05.

measures the ability of paste to withstand breakdown

during cooling. Large values indicate little breakdown of
sample starches. The final viscosity which ranged from
21.50 to 366 RVU indicates the ability of the flour to form
a gel or viscous paste after cooking and cooling as well
as the resistance of the viscous paste to shear stress
during stirring (Adebowale et al., 2005). The final
viscosity of the samples decreased with an increase in
breadfruit substitution. The final viscosity is the change in
the viscosity after holding cooked starch at 50C. It is one
of the most common parameter used to define the quality
of a particular starch-based sample, as it indicates the
ability of the flour to form a viscous paste or gel after
cooking and cooling as well as the resistance of the paste
to shear force during stirring (Adeyemi and Idowu, 1990;
Adebowale et al., 2008).
Final viscosity (indicates the ability of the material to
form a viscous paste) have been reported as the most
commonly used parameter to determine the ability of
starch-based materials to form a viscous paste or gel
after cooking and cooling as well as the resistance of the
paste to shear force during stirring (Adebowale et al.,
2005; Maziya-Dixon et al., 2007).
The setback value of the samples ranged from 11.04 to
136 RVU. 100% instant plantain flour had the highest
mean value of 136 RVU while 100% instant breadfruit
flour had the lowest value of 11.04 RVU. This indicates
that the higher the substitution level of breadfruit flour, the
more the retrogradation level during cooling and the more
the staling of the products made from the flour (Delcour
et al., 2000). The peak time is an indication of the
cooking time and it ranged from 3.31 to 6.85 min. 30:70%
instant plantain-breadfruit flour had the highest mean
value of 6.85 min while 100% breadfruit flour had the
lowest mean value of 3.31 min. The pasting temperature
is an indication of the gelatinization time during
processing. It is the temperature at which the first
detectable increase in viscosity is noted and is an index

associated with the initial change due to the swelling of

the starch.
Sensory evaluation
Table 4 shows the mean sensory scores for instant
plantain-breadfruit paste. There were significant
differences (P<0.05) in all the sensory qualities. In terms
of colour, the instant yam paste was scored 1.40 or close
to like extremely ahead of instant plantain-breadfruit
paste which was close to like moderately. Furthermore,
there was no significant difference (P>0.05) in the colour
and flavour of the four samples paste. The mean values
obtained for flavour ranged from 3.55 to 4.30 which was
slightly preferred compared to the score (2.70) obtained
for instant yam paste. In terms of taste, 100% instant
breadfruit paste was least preferred by the panelists
compared to the instant yam paste. Furthermore, there
was no significant difference (P>0.05) in the taste of
100% instant plantain paste and instant yam paste.
The mean values for texture ranged from 3.20 to 4.15
compared to the value (2.50) obtained for instant yam
paste. There was no significant difference (P>0.05) in the
texture of instant plantain paste and instant yam paste.
There was significant difference (P<0.05) in the
mouldability of the pastes with the values ranging from
2.70 to 5.30; 100% instant plantain paste had the highest
preference score (2.70) for mouldability. The preference
scores for stretchability ranged from 3.45 to 4.85 with
100% instant plantain paste moderately preferred (3.45)
compared with instant yam paste with mean value of 3.75
which was liked slightly. In terms of mouthfeel, there
was no significant difference (P>0.05) between the
instant yam paste and 100% instant plantain paste. In
terms of overall acceptability, there was no significant
difference (P 0.05) between the 100% instant plantain
paste and the instant yam paste.

Adegunwa et al.

Conclusion
The research study showed that breadfruit flour improved
the chemical composition characteristics and functional
properties of the instant plantain-breadfruit flour which
could be an advantage for industrial use. However, the
sensory panellists scores indicated that the instant yam
paste was preferred to the instant plantain-breadfruit
blends when reconstituted to make a thick paste, but
100% instant plantain flour was a potential substitute
because of its high sensory appeal.
30:70% plantain-breadfruit flour resulted in obvious
increase in protein and fat contents, which could be
nutritionally advantageous to Nigeria, where people
cannot afford high proteinous foods due to the high costs.
Further research should be carried out on the storage
stability and the mineral contents of instant plantainbreadfruit flour.
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