Table 1.
Proximate composition (%) and functional properties of plantain, chickpea and refined wheat flour
| Plantain flour | Chickpea flour | Refined wheat flour | |
|---|---|---|---|
| Moisture | 8.8a ± 0.07 | 8.7a ± 0.08 | 11.3b ± 0.24 |
| Ash | 2.4b ± 0.03 | 2.6c ± 0.05 | 0.7a ± 0.03 |
| Fat | 1.4a ± 0.03 | 4.4b ± 0.04 | 1.4a ± 0.02 |
| Crude fiber | 3.6c ± 0.05 | 1.2b ± 0.04 | 0.8a ± 0.04 |
| Protein | 3.0a ± 0.11 | 19.3c ± 0.36 | 11.7b ± 0.31 |
| WAC (%) | 167.7c ± 1.45 | 90.0a ± 1.73 | 149.3b ± 0.88 |
| OAC (%) | 144.6a ± 0.98 | 149.5b ± 0.61 | 169.7c ± 3.18 |
| SC (ml) | 21.7c ± 0.88 | 15.1a ± 0.20 | 17.2b ± 0.72 |
| FC (%) | 8.8a ± 0.49 | 35.9c ± 0.01 | 12.8b ± 0.49 |
| FS (%) | 77.2a ± 0.52 | 97.5c ± 0.30 | 95.7b ± 0.28 |
| BD (g/ml) | 0.8b ± 0.01 | 0.7a ± 0.01 | 0.7a ± 0.01 |
| LGC (%) | 14 | 10 | 20 |
The values are mean ± SD (n = 3)
Values with similar superscripts in row do not differ significantly (p < 0.05)
WAC Water absorption capacity; OAC Oil absorption capacity; SC Swelling capacity; FC Foaming capacity; FS Foaming stability; BD Bulk density; LGC Least gelation concentration