title: Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars.
abstract: Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences (p<0.05) in colour (CIEL(∗)a(∗)b(∗) and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red UBF recording high TPC (1130.39 ± 27.26 mg GAE/100g d.w.) at 10 g/L citric acid pretreatment. Correlation analysis between TPC and DPPH showed very strong positive correlation for Mabonde UBF in citric and lactic acid pretreatment (r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red UBF for ascorbic and lactic acid pretreatment (r = -0.031; r = -0.137). Organic acid pretreatment enhances the physical and antioxidant properties of UBF hitherto absent in composite food formulations.
authors.affiliation: Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa. Electronic address: tonna.anyasi@univen.ac.za.
authors.forename: Tonna A
authors.initials: TA
authors.lastname: Anyasi
authors.affiliation: Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.
authors.forename: Afam I O
authors.initials: AI
authors.lastname: Jideani
authors.affiliation: Department of Horticultural Sciences, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.
authors.forename: Godwin R A
authors.initials: GR
authors.lastname: Mchau
mesh_terms: D000143:Acids / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry; D019343:Citric Acid / Q000737:chemistry; D003116:Color; D005433:Flour / Q000032:analysis*; D019344:Lactic Acid / Q000737:chemistry; D028521:Musa / Q000737:chemistry* / Q000378:metabolism; D009821:Oils / Q000737:chemistry; D059808:Polyphenols / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D000143:Acids; D000975:Antioxidants; D009821:Oils; D059808:Polyphenols; D014867:Water; D019343:Citric Acid; D019344:Lactic Acid; D001205:Ascorbic Acid
keywords: Antioxidant activity; Banana flour; Functionality; Organic acids; Phenolics; Pretreatment