MISE AU POINT D’UN PROCEDE DE FABRICATION DES FARINES DE BANANE PLANTAIN ET DE TUBERCULES DE PATATE DOUCE. I : EVALUATION DES CARACTERISTIQUES CHIMIQUES DES FARINES

C. BADILA, M. DIATEWA, G. G. ELLALY, D. NGUYEN

Résumé


La possibilité de transformer les pulpes de banane plantain (Musa paradisiaca) et de patate douce (Ipomoea batatas (L.) Lam) en farines, selon un procédé accessible en milieu rural, a été étudiée. En utilisant la fermentation et le séchage grâce à un appareil qui transforme l’énergie lumineuse produite par le soleil en énergie calorifique, des farines ont été produites avec des rendements de 20,0  et  33,7  %,  respectivement, pour  la  banane plantain en début de mûrissement (stade 1) et pour la patate douce. L’analyse chimique de la farine de banane  plantain a  conduit aux  taux  de  4,56  %, 1,00  %,  2,15  %,  0,04 %, 0,10  %,  0,79  %, 0,013 %, 0,15 %, 0,36 % et 0,00 %, respectivement, en protéines, lipides, cendres, calcium, magnésium, potassium, sodium, fer, phosphore  et  manganèse.  Des  taux  de  6,31  %, 0,90 %, 2,13 %, 0,05 %, 0,07 %, 0,86 %, 0,008 %, 0,09 %, 0,59 % et 0,00 %, respectivement, en protéines, lipides, cendres, calcium, magnésium, potassium, sodium, fer, phosphore et manganèse, ont été trouvés dans la farine de patate douce. Ces résultats  révèlent que,  d’une part  le  procédé de transformation  mis  au  point  présente  des rendements de production des farines qui sont proches de ceux obtenus au moyen d’autres technologies; d’autre  part    les  farines  produites contiennent des taux en éléments nutritifs voisins de ceux de quelques cultivars rapportés dans la littérature


Texte intégral :

PDF

Références


FAO (Food and Agricultural Organization), 1990. 1989 production year book. Rome, Italty.

FAO (Food and Agricultural Organization), 2004. Statistics series n° 95. Rome, Italy.

Brandtzaeb B., Malleshi N.G., Svanberg V., Desikachar H.S.R., Mellander O., 1981. Dietary bulk as a limiting factor for nutrient intake in pre-school children. III. Studies of malted flours from ragi, sorghum and green gram. Journal of Tropical Pediatrics; 27: 184-189.

Pushpamma P., Ratnakumari A., Geervani P., 1979. Nutritional quality of sorghum and legume based food mixtures for infants and pre-school children. II. Nutrition Reports International; 19: 640-

5.

Malynicz G.L. and Nad H., 1973. The effect of level of feeding and supplementation with sweet potato foliage on the growth performance of pigs. Papua New Guinea Agricultural Journal; 24 (2): 139-141.

Gerpacio A.L., Pascual F.Sd., Querubin L.J., Vergel de Dios A.F. and Mercado C.I., 1978. Evaluation of tuber meals as energy sources. Sweet potato and cassava based rations for broilers. Philippine Agriculturalist; 61 (9-10): 395-410.

Ogazi P.O., 1998. Plantain storage and

processing. In: (Ferris R.S.B., ed.). Postharvest Technology and Commodity Marketing. Proceedings of a Postharvest Conference on Technology and Commodity Marketing in West Africa. 29

Nov. to 1 Dec., Accra, Ghana. Published by the International Institute of Tropical Agriculture (IITA) Ibadan, Nigeria, p. 108-119.

Pacheco-Delahaye E., Maldonado R., Pérez E. and Schroeder M., 2008. Production and characterization of unripe plantain (Musa paradisiaca) flours. INCI; 33 (4): 290-296.

Lin Y.H., Huang T.C. and Huang C., 1988. Quality improvement of sweet potato (Ipomoea batatas L. Lam) roots as feed by ensilage. British Journal of Nutrition; 60 (1): 173-184.

Gbor-Egbe T., Brauman A., Griffond, Treche S., 1995. Transformation alimentaire du manioc. Paris : Editions OROSTOM, 747p.

Dominguez P.L., 2009. Feeding of sweet potato to monogastrics. http://www.fao.org/docrep/003/T0554E/T0554E15.htm, du 27 mai 2009.

AOAC (Association of Official Analytical Chemists), 1984. Official Methods of Analysis, 14th Ed., Washington, DC.

Dansby M.Y., Bovell-Benjamin A.C.,

Production and proximate composition of a hydroponic sweet potato flour during extended storage. Journal of Food Processing Preservation; 27 (2): 153-164.

Kulkarni K.D., Govinden N., Kulkarni D., 2009. Production and use of raw potato flour in Mauritian traditional foods. http://www.unu.ed/unupress/food/8F172e/8F172EOd.htm, du 11 mai 2009.

Hamed M.G.E., Hussein M.F., Refai F.Y., El-Samahy, 1973. Preparation and chemical composition of sweet potato flour. Creal Chemistry; 5O (2): 133-139.

Gakono N., 1993. In Product development for root and tuber crops (Scott G., Freguson P., Herera J., eds), CIP and IITA, Lima and Ibadan, pp. 317.

Woolfe J.A., 1992. Sweet potato and untapped food resource. Cambridge University Press, New York, pp. 15.

Purcell A.E., Swwaisgood H.E., Pope D.T., 1972. Protein and aminoacid content of sweet potato cultivars. Journal of the American Society for Horticulture Science; 97 (1): 30-33.

Purcell A.E., Pope D.T., Walt es Jr W.M., 1976. Effect of lenght of growing season on protein content of sweet potato cultivars. Horticulture Science; 11: 31.

Adeniji T.A, Sanni L.O., Barimalaa I.S., Hart A.D., 2007. Nutritional and anti- nutritional composition of flour made from plantain and banana hybrid pulp and peel mixture. Nigerian Food Journal; 25 (2): 68-76.

Mepba H.D., Eboh L., Nwaojigwa, 2007. Chemical composition, functional and baking properties of wheat-plantain composite flours. African Journal of Food, Agriculture, Nutrition and Development; 7: 1-23.

Baiyeri K.P., 2000. Effect of nitrogen fertilization on mineral concentration in plantain (Musa sp AAB) fruit peel and pulp at unripe and ripe stages. Plant Product Research Journal; 5: 38-43.

Mepba H.D., Eboh L., Banigo D.E.B.,

Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables. African Journal of Food, Agriculture, Nutrition and Development; 7: 1-18.

Ahenkora K., Keyi M.A., Marfo E.K., Banful B., 1996. Nutritional composition of False Horn Apantu pa plantain during ripening and processing. African Crop Science Journal; 4 (2): 243-247.

Fonad T.M., 1996. The physicochemical roles of chelated minerals in maintaining optimal body biological function. Journal of Applied Nutrition; 28: 5-23.

Adeyemi O.S. and Oladiji A.T., 2009. Compositional changes in banana (Musa ssp) fruits during ripening. African Journal of Biotechnology; 8 (5): 858-8


Renvois

  • Il n'y a présentement aucun renvoi.