Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Clinical Phytoscience

International Journal of Phytomedicine and Phytotherapy

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

Samples	100% Plantain	PSC	PSR	PSO	PSRO	Cerolina
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
Pasting Properties
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

Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05
Key: PLT: 100% Plantain; PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); CTRL: 100% Commercial dough meal. l*: lightness/darkness; a*: red/green; b*: yellow/blue; c*: brightness/dullness; h*: hue; ∆E: total difference; WI: Degree of whiteness