Table 3.
Functional properties of composite flour produced from plantain, breadfruit, and cinnamon (n = 12).
| P:B:C Sample |
BD g/mL |
WAC % |
OAC % |
SP % |
SI % |
DIS % |
|---|---|---|---|---|---|---|
| 100:0:0 | 0.78 ± 0.00 e | 2.28 ± 0.01 d | 0.88 ± 0.02 a | 5.30 ± 0.01 e | 0.02 ± 0.00 a | 66.05 ± 0.07 f |
| 0:100:0 | 0.66 ± 0.00 a | 2.43 ± 0.01 e | 1.34 ± 0.02 e | 3.89 ± 0.02 a | 0.04 ± 0.00 d | 48.55 ± 0.04 a |
| 65:30:5 | 0.74 ± 0.00 b | 2.87 ± 0.01 f | 1.03 ± 0.02 b | 5.12 ± 0.02 d | 0.03 ± 0.00 c | 55.49 ± 0.13 b |
| 70:25:5 | 0.76 ± 0.00 c | 1.91 ± 0.02 a | 1.09 ± 0.00 c | 4.88 ± 0.01 c | 0.02 ± 0.00 b | 57.15 ± 0.06 c |
| 75:20:5 | 0.78 ± 0.00 d | 2.00 ± 0.01 b | 1.16 ± 0.02 d | 4.69 ± 0.03 b | 0.02 ± 0.00 a | 59.54 ± 0.16 d |
| 80:15:5 | 0.80 ± 0.00 f | 2.09 ± 0.01 c | 1.91 ± 0.02 f | 3.90 ± 0.03 a | 0.01 ± 0.00 a | 60.92 ± 0.06 e |
Values are means ± SD of duplicate determinations. Means in the same column with different superscripts are significantly different (p < 0.05). BD—bulk density; WAC—water absorption capacity; OAC—oil absorption capacity; SP—swelling power; SI—solubility index; DIS—dispersibility.