Physicochemical and pasting properties of unripe plantain (Musa paradisiaca) flour supplemented with bean pod (Brachystegia eurycoma)

Abstract

This study investigated the physicochemical and pasting properties of composite flours formulated from unripe plantain (Musa paradisiaca) and bean pod (Brachystegia eurycoma) in other to enhance nutritional quality of the composite flour which could be nutritionally advantageous low-income earners, especially in the African Continent. Composite blends were prepared in varying ratios: 100% unripe plantain flour (URPF), 100% bean pod flour (BPF), and three formulations—URPF:BPF at 96:4, 92:8, and 88:12 respectively. Functional parameters such as bulk density, water absorption capacity, swelling power, solubility, amylose and amylopectin contents, free sugar, and starch were analyzed alongside pasting properties. Results showed that bulk density increased with the least BPF substitution, with UB recording the highest value (1.99 g/mL). Water absorption capacity was highest in 100% BPF (99.90%) and lowest in the UB blend (83.18%). Swelling power decreased with increasing BPF content, while amylose content reduced and amylopectin content increased. UB sample had the highest sugar and starch content, while pasting properties revealed that 100% BPF exhibited superior peak, trough, and final viscosities. However, the highest setback viscosity (257.86 RVU) was recorded in the 88% URPF:12% BPF blend, indicating better gel stability and reduced retrogradation. These findings suggest that supplementing unripe plantain flour with bean pod flour enhances its functional and pasting characteristics, offering potential for the development of improved, nutrient-rich composite flours for both industrial and household food applications.