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Item Open Access Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour(Springer, 2016-07-20) Anyasi, Tonna A.; Jideani, Afam I. O.; Mchau, Godwin R. A.Starch availability has been implicated in unripe matured banana (Musa species), which when processed yields flour suitable for application in low gluten and composite wheat formulations. Unripe Musa species: Williams, Luvhele, Mabonde and Muomva-red obtained from fruit bunch were pretreated with ascorbic, citric and lactic acids, processed into 50 g of flour and characterised for their functional and thermal properties. Scanning electron microscope of unripe banana flour (UBF) showed varying micrographs of flour, with polygonal for Luvhele, oval for Mabonde, elongated for Muomva-red and between polygonal and spherical for Williams. The bulk density of UBF samples was within the range of 0.66–0.84 g/mL for all organic acid pretreatment while citric acid pretreated UBF had the least browning index. Significant difference (p\0.05) was recorded in swelling power with no significant difference in water solubility index except for Mabonde UBF. Thermal properties showed single endothermic transition for all UBF samples at various pretreatment concentration. The onset temperature (To) of UBF ranges from 49.82 to 65.59 C, peak temperature (Tp) from 60.11 to 76.71 C, conclusion temperature (Tc) from 70.36 to 94.16 C and enthalpy of gelatinization (DH) from 2.61 to 32.24 J/g. Short amylopectin chains present in starch of UBF was attributed to low To, Tp, Tc and DH values recorded for Mabonde cultivar, while the contribution of heat-moisture treatment rather than organic acid pretreatment of UBF samples was attributed to different gelatinization and transition temperatures recorded for all cultivars examined.Item Open Access The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough(Informa UK Limited, 2018-01-15) Kwinda, Ondwela; Onipe, Oluwatoyin O.; Jideani, Afam I. OOat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using one-factor of the response surface methodology. Two methods of magwinya processing were employed: traditional (TM) and modified (MM) methods. Addition of PF and OB significantly (p < 0.05) reduced oil in MM compared to TM. Lowest oil content for PF and OB magwinya were 3.10 and 4.35% using MM and 6.00 and 6.25% for TM. Addition of PF up to 3% and OB up to 2% significantly improved textural properties. Comparing the additives and the method of production, optimum conditions with highest desirability of 0.83 was obtained for OB modified magwinya with 35.08% moisture, 2.31% ash and 4.74% oil. Hence, the use of MM and OB reduced oil absorption.