Pasting characteristics of plantain (Balbisiana Hybrids) and banana (Musa acuminata) starches

The starch powdered samples were analyzed for their pasting characteristics using Rapid visco analyser (RVA). From the graph of viscosity versus time, the final viscosity of plantain starch (298.67Rvu) was higher than that of Banana starch (165.67Rvu). The higher viscosity recorded in plantain starch showed that there was re-association between the starch molecules which led to formation of gel and caused by not only simple kinetic effect of cooling but re-association of amylose. The hold period of plantain starch (141.75minutes) was higher than that of Banana starch (112.33minutes). The hold period is accomplished by a breakdown in viscosity. The breakdown of banana starch (29.42Rvu)was higher than that of protein (24.25Rvu). The high breakdown in viscosity of Banana starch will be of great usefulness industrially. The peak viscosity of plantain (116.00Rvu) was higher than that of Banana starch (141.75Rvu). The high peak viscosity in plantain showed that the starch formed a paste on cooling at pasting temperature of 94.50C

Author(s): Adewole E, Oso O. A, 1Talabi J.Y, Ogunmodede O.T, 1Ajiboye B.O, Ojo O.A., Onikanni S.A and Adewumi F.D.

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