<p>Plantain Varieties and Steaming Conditions Influence the Yield, Functional, Pasting, and Sensory Qualities of Instant Plantain Flour</p>

Despite growing evidence on the optimization of plantain flour, few studies have systematically examined the correlations among steaming conditions, varietal differences, and sensory acceptability. Therefore, the yield, functional, pasting, and sensory characteristics of instant plantain flour were examined in this study in relation to plantain varieties and steaming conditions, using standard methods. Results showed that the yellow-fleshed plantains produced greater yields (37.58-37.82%) under steaming at 92-95°C for 5-8 minutes than white-fleshed samples (33.52-34.73%), according to yield analysis, which revealed significant varietal differences (P < 0.05). Steaming conditions had a significant impact on functional properties: Oyo yellow-fleshed plantains steamed at 93°C for 7 minutes demonstrated superior water absorption (185.50%) and oil absorption (191.10%) capacities, while Osun yellow-fleshed plantains steamed at 95°C for 5 minutes showed higher dispersibility (50.00%) and solubility index (9.48%). The steaming conditions decreased peak viscosity in comparison to unsteamed controls. Oyo white-fleshed plantains steamed at 92°C for 8 minutes maintained high final viscosities (604.54 Rapid Visco Unit), while Osun yellow-fleshed samples steamed at 94°C for 6 minutes recorded 495.46 Rapid Visco Unit compared to 654.46 Rapid Visco Unit in controls. While commercial poundo consistently rated higher in taste (7.53), color (7.82), and overall acceptability (7.35), sensory evaluation showed no significant differences (P > 0.05) across steaming conditions. These results show that yield, functional properties, and pasting properties are greatly influenced by steaming parameters (92-95°C, 5-8 min) and varietal differences, with yellow-fleshed plantains outperforming the white-fleshed varieties in most of the attributes, except sensory attributes. The findings offer useful information for improving steaming conditions to raise the instant plantain flour product quality and sensory acceptability.