Physicochemical properties of stiff dough 'Amala' prepared from plantain (Musa paradisca) flour and moringa (Moringa oleifera) leaf powder
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Date
2015-08
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Publisher
Journal of Food in Health and Disease, Published by Faculty of Pharmacy, University of Tuzla and Faculty of Food Technology, University of J.J. Strossmayer Osijek, Croatia
Abstract
Plantains are a good source of resistant starch and are currently being used in the dietary management of
diabetes when consumed in the unripe stage. They can be used in making amala, a stiff dough commonly
consumed in some parts of Africa including Nigeria. The addition of fortifcant to foods may affect product composition and functionality; therefore this study investigated the effect of Moringa oleifera leaf powder at varying concentrations (0, 0.5, 1.0, 1.5, 2.0 and 2.5 %) on pasting and functional properties of the fortified plantain flour. The proximate composition, mineral content and sensory properties of amala prepared from the fortified plantain flour were also determined. Protein and carbohydrate were the major components of plantain flour and Moringa oleifera leaf powder. Generally, water absorption capacity, bulk densities, swelling power and pasting properties of the fortified plantain flour decreased with increasing concentration of Moringa oleifera leaf powder. Moringa oleifera leaf powder seems to reduce hydration and swelling power of plantain flour. The protein contents of amala prepared from the fortifed plantain flour significantly increased from 3.52 to 10.36%. Ash and fat contents of the amala also increased from 1.71-2.93% and 1.82 to 2.37% respectively. Similarly, the calcium, magnesium, potassium, sodium and iron contents of the amala also increased following the addition of Moringa oleifera leaf powder. The use of Moringa oleifera leaf powder thus has the potential to combat protein-energy malnutrition and micronutrient deficiencies in developing countries
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Keywords
Amala, Moringa oleifera, plantain flour, pasting, functional