Anyasi, Tonna A.Jideani, Afam I. O.Mchau, Godwin R. A.2022-11-042022-11-042016-07-20Anyasi, T. A., Jideani, Afam I. O., Mchau, G. R. A. Food Measure.2017; 11: 99-110.doi:10.1007/s116940169376.<http://hdl.handle.net/11602/2326>.DOI: 10.1007/s1169401693762http://hdl.handle.net/11602/2326Starch 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.enMusa speciesUCTDBanana flourFunctional propertiesMicrostructurePretreatmentThermal propertiesArticleAnyasi Tonna A, Jideani Afam I O, Mchau Godwin R A. Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour. 2016; http://hdl.handle.net/11602/2326.Anyasi, Tonna A., Jideani, Afam I. O., & Mchau, Godwin R. A. (2016). Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour. http://hdl.handle.net/11602/2326Anyasi, Tonna A., Afam I. O. Jideani, and Godwin R. A. Mchau "Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour." (2016) http://hdl.handle.net/11602/2326TY - Article AU - Anyasi, Tonna A. AU - Jideani, Afam I. O. AU - Mchau, Godwin R. A. AB - 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. DA - 2016-07-20 DB - ResearchSpace DP - Univen KW - Musa species KW - Banana flour KW - Functional properties KW - Microstructure KW - Pretreatment KW - Thermal properties LK - https://univendspace.univen.ac.za PY - 2016 T1 - Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour TI - Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour UR - http://hdl.handle.net/11602/2326 ER -