Nutritional properties of composite flours from unripe plantain (Musa paradisiaca) and bean pod (Brachystegia eurycoma)

Abstract

This study evaluated the nutritional composition and pasting properties of composite flours formulated from unripe plantain (Musa paradisiaca) and bean pod (Brachystegia eurycoma). Five flour blends were prepared in varying ratios: 100% unripe plantain flour (URPF), 100% bean pod flour (BPF), and three composite blends—URPF:BPF at 96:4, 92:8, and 88:12, respectively. Proximate analysis showed no significant differences (p<0.05) among samples in protein, ash, and carbohydrate content. Moisture content ranged from 5.50% to 7.77%, with 100% URPF having the highest value. The food energy content was highest in 100% BPF (381.58 kcal) and lowest in 100% URPF (363.42 kcal), with the composite samples showing intermediate, statistically similar values. Pasting analysis revealed that 100% BPF exhibited the highest values in most pasting parameters, except for setback viscosity and pasting temperature, which peaked in the 88% URPF:12% BPF and 96% URPF:4% BPF blends, respectively. Increasing levels of bean pod flour improved the setback viscosity and final viscosity, suggesting enhanced paste stability and reduced retrogradation. These findings highlight the potential of incorporating B. eurycoma into unripe plantain flour for producing nutrient-enriched, functional flours suitable for industrial applications and dietary management, particularly in regions facing food insecurity.