PASTING PROPERTIES AND SENSORY ACCEPTABILITY OF YELLOWFLESHED PLANTAIN-BASED POUNDO AS INFLUENCED BY DIFFERENT STEAMING CONDITIONS
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Date
2025-10-24
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NIFST
Abstract
Steaming, which breaks down cell walls and gelatinises the starch, is one of the essential unit operations in the production
of poundo, which may affect the pasting properties and acceptability of the cooked dough. Therefore, this study aimed to
evaluate the pasting properties and sensory acceptability of plantain-based poundo as influenced by different steaming
conditions. The unripe, yellow-fleshed plantain fingers were washed, peeled, and sliced with a mechanical slicer. They were
then steam-cooked at 92 oC for 8 min, 93 °C for 7 min, 94 °C for 6 min, 94 °C for 7 min, and 95 °C for 5 min, with the
sliced unsteamed/uncooked plantain fingers used as a control. The samples were dried, cooled, milled, sieved, and sealed
in Ziploc bags for subsequent use. The pasting properties were assessed using standard methods, and the sensory attributes
were determined using a 9-point hedonic scale with 15 panelists familiar with the product. Results showed that significant
differences (p<0.05) exist in the peak and breakdown viscosities and the peak time of the plantain-based poundo, but no
significant difference (p>0.05) in all the sensory attributes of the unsteamed flour and poundo samples. The unsteamed
plantain flour had significantly higher peak (628.32 RVU), trough (385 RVU), and breakdown (243.32 RVU) viscosities,
but lower peak time (4.97 min) compared to the poundo samples. Although the sensory acceptability of all the samples
was the same, the Principal Component Analysis biplot showed that the acceptability of the cooked poundo produced
from the steaming conditions of 8 min at 92 oC, and 7 min at 94 oC was based on their texture, and the final and setback
viscosities of the poundo. Therefore, an acceptable plantain-based poundo may be produced from the steaming conditions
of 8 min at 92 oC or 7 min at 94 oC.
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Citation
Awoyale W., Sanuola R.R., Omopariola F., Olatoye K.K., Oyafajo L.A., Irondi E.A., Bello A.S., Omohimi C., Mahmud H.U., Sunmonu B.A., Aina T.H., and Sanni L.O. (2025). Pasting properties and sensory acceptability of yellow-fleshed plantain-based poundo as influenced by different steaming conditions. Proceedings of the 49th Scientific Conference and Annual General Meeting of the Nigerian Institute of Food Science and Technology, 548-553.