Table 6 Functional and pasting properties of plantain, soycake, rice bran and oat bran composite flour and control samples

BD (g/mL)

0.74 ± 0.03^a

0.67 ± 0.00^b

0.71 ± 0.03^ab

0.71 ± 0.01^ab

0.67 ± 0.03^b

0.73 ± 0.01^a

WAC (g/mL)

2.50 ± 0.03^b

2.45 ± 0.05^b

2.08 ± 0.03^d

2.15 ± 0.03^c

2.70 ± 0.05^a

2.48 ± 0.02^b

SC (%)

51.43 ± 0.01^c

55.00 ± 0.01^a

48.61 ± 0.02^e

50.00 ± 0.01^d

53.75 ± 0.02^b

40.63 ± 0.01^f

LGC (%)

8.00 ± 0.00^a

8.00 ± 0.00^a

6.00 ± 0.00^c

6.00 ± 0.00^c

7.00 ± 0.00^b

8.00 ± 0.00^a

 Peak (RVU)

2186 ± 0.06^a

584 ± 0.04^c

422 ± 0.02^f

459 ± 0.05^e

500 ± 0.05^d

792 ± 0.06^b

 Trough (RVU)

2065 ± 0.05^a

500 ± 0.03^c

362 ± 0.04^f

395 ± 0.03^e

432 ± 0.06^d

571 ± 0.05^b

 Breakdown (RVU)

121 ± 0.03^b

84 ± 0.02^c

60 ± 0.02^f

64 ± 0.04^e

68 ± 0.07^d

221 ± 0.03^a

 Final Viscosity (RVU)

3798 ± 0.16^a

996 ± 0.11^b

717 ± 0.13^f

848 ± 0.12^e

879 ± 0.15^d

988 ± 0.16^c

 Set back (RVU)

1733 ± 0.03^a

496 ± 0.03^b

355 ± 0.07^f

453 ± 0.02^c

447 ± 0.08^d

417 ± 0.05^e

 Peak Time (Min)

7 ± 0.02^a

7 ± 0.02^a

7 ± 0.04^a

7 ± 0.03^a

7 ± 0.02^a

5.27 ± 0.02^b

 Pasting Temp. (°C)

87.3 ± 0.03^d

92 ± 0.06^c

94.45 ± 0.06^a

93.65 ± 0.06^b

94.40 ± 0.06^a

86.45 ± 0.02^e