Comparative Study of Pasting Properties of High Fibre Plantain Based Flour Intended for Diabetic Food (Fufu)

A comparative study on the feasibility of producing instant high fibre plantain flour for diabetic fufu by blending soy residence with different plantain (Musa spp) varieties (Horn, false Horn and French), all sieved at 60 mesh, mixed in ratio of 60:40 was analyzed for their passing properties using standard analytical method. Results show that VIIIS60 had the highest peak viscosity (303.75 RVU), Trough value (182.08 RVU), final viscosity (284.50 RVU), and lowest in breakdown viscosity (79.58 RVU), set back value (88.17 RVU), peak time (4.36min), pasting temperature (81.18°C) and differed significantly (p <0.05) from other samples. VIS60 had the lowest in peak viscosity (192.25 RVU), Trough value (112.67 RVU), final viscosity (211.92 RVU), but highest in breakdown viscosity (121.61 RVU), peak time (4.66min) pasting temperature (82.35°C), and differed significantly (p <0.05), from other samples. VIIS60 had the medium peak viscosity (236.67 RVU), Trough value (116.58 RVU), Break down viscosity (120:08 RVU), set back viscosity (167.92 RVU), peak time (4.39min), pasting temp (81.44°C) and differed significantly (p <0.05) from other samples. High final viscosity and low set back values of the French variety with soy residue blended at 60 mesh particle size recommends this french variety and fibre composition as optimum for production of instant plantain soy residue flour blend for production of diabetic fufu. Keywords—Plantain, soy residue pasting properties particle size.