Effect of ripening conditions on the functional properties, nutritive values and oxalate compositions of plantain (<i>Musa paradisiaca</i>) flour

Ripening in plantain results in various modifications of its chemical compositions. The objective of this project was to determine the effects of various ripening conditions on the functional properties, nutritive composition, and oxalate composition of the plantain samples. Matured plantain was harvested, and the fingers were divided into six portions (RP1–RP5 and UPc) of five fingers in each group. RP1 was left on shelf, RP2 was wrapped in foil, RP3 was immersed in water, RP4 was immersed in 5% salt solution, and RP5 was immersed in 6% salt solution to ripen while UPc was analyzed unripe as the control. The samples (RP1–RP5) were monitored as they underwent ripening and were prepared into flour upon ripening. Ripe plantains were dried in a hot air oven and milled to flour, the same way as the unripe sample was. The proximate, oxalate, and mineral (Ca, Fe, Mg, P, K, and Na) compositions of the samples, as well as their functional properties, were determined. The results showed that protein content values ranged from 2.19% to 6.65% and increased with ripening. The oxalate content values ranged from 11.34 to 36.06 mg/100 g with a significant reduction due to ripening (p ≤ 0.05). The water absorption capacity values ranged from 1.47 to 2.33 g/mL. The calcium content values ranged from 1.17 to 9.05 ppm. In conclusion, RP1 (plantain left on the shelf to ripen) was the best in terms of increased nutrients, reduced oxalate composition, and better functional properties.