Functional and sensory properties of composite flours based on FHIA 21 plantain and cassava for the preparation of instant foutou

Plantain (Musa paradisiaca L.), like most tropical fruits, is a major starchy food for rural and urban populations. It is a highly perishable product. The objective of this study was to reduce postharvest losses of plantain by processing it into instant foutou flour. Fruits of the FHIA 21 variety, harvested 90 days after flower emergence, were processed into flour by incorporating cassava. The functional and sensory characteristics of the different composite flours were determined using reference methods. The analysis of the five flours showed that the highest values of tapped density (volumic mass) and foaming power were obtained with the FH1 formulation. The highest values of WAC and WSI were obtained with the FH2 formulation. Similarly, FH3 has the highest dispersibility rate of the five flours. At the sensory level, FH2 flour was the most appreciated by the panelists thanks to its sweeter taste, its more yellow color and its stickier adhesiveness. These instant foutou flours therefore constitute an alternative solution to reduce post-harvest losses of plantain in Côte d'Ivoire and can therefore be promoted to the local population.