Adsorption isotherms of three composites flours of plantain (Musa spp var. Horn 1 (AAB) FHIA 21 (AAAB) and PITA 3 (AAAB)) and cassava (Manihot esculenta var. Bonoua 2)

Kouamé A. F., . and Yué Bi Y. C., . and Kouamé F. D. V., . and Brou K. S., . and Yao N. B., . and Tano K., . Adsorption isotherms of three composites flours of plantain (Musa spp var. Horn 1 (AAB) FHIA 21 (AAAB) and PITA 3 (AAAB)) and cassava (Manihot esculenta var. Bonoua 2). pp. 2531-2538. ISSN 2231-7546

Adsorption isotherms constitute a source of significant information to establish the stability of the foodstuffs and their storage conditions. The storage of flours requires the knowledge of their hygroscopicity. Adsorption isotherms of composite flours of plantain of the local variety Horn 1 (FC) (Musa AAB) and the two plantains hybids varities FHIA 21 (FF) (Musa AAAB) and PITA 3 (FP) (Musa AAAB) and cassava (var. Bonoua 2) were determined using the standard static gravimetric method. The adsorption isotherms were determined at the temperatures of 28 1C under 0.11 to 0.90 water activity (aw) range. The adsorption isotherms of three composites flours were found to be type II (S-shaped) characteristic of high sugar products. The model of GAB adjusts well the data expriementeles for the isotherm of adsorption of three studied composite flours. A higher water content was observed in Horn 1 composite flour (FC (74.16 0.04g H2 O / 100g)) compared to PITA 3 composite flour (FP (68.38 0.01g H2 O / 100g)) and FHIA 21 composite flour (FF (66.37 0.12g H2 O / 100g)) of dry matter. The GAB monolayer moisture content (X0 ) (g H2 O /100g dry matter) range from 6.086 g H2 O / 100 g for FHIA 21 flour to 7.375g H2 O /100 g for Horn 1 composite flour. That of PITA 3 composite flour was 6.443g H2 O / 100g. These values were optimal in order to ensure safe storage condition.

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Abstract

Adsorption isotherms constitute a source of significant information to establish the stability of the foodstuffs and their storage conditions. The storage of flours requires the knowledge of their hygroscopicity. Adsorption isotherms of composite flours of plantain of the local variety Horn 1 (FC) (Musa AAB) and the two plantains hybids varities FHIA 21 (FF) (Musa AAAB) and PITA 3 (FP) (Musa AAAB) and cassava (var. Bonoua 2) were determined using the standard static gravimetric method. The adsorption isotherms were determined at the temperatures of 28 1C under 0.11 to 0.90 water activity (aw) range. The adsorption isotherms of three composites flours were found to be type II (S-shaped) characteristic of high sugar products. The model of GAB adjusts well the data expriementeles for the isotherm of adsorption of three studied composite flours. A higher water content was observed in Horn 1 composite flour (FC (74.16 0.04g H2 O / 100g)) compared to PITA 3 composite flour (FP (68.38 0.01g H2 O / 100g)) and FHIA 21 composite flour (FF (66.37 0.12g H2 O / 100g)) of dry matter. The GAB monolayer moisture content (X0 ) (g H2 O /100g dry matter) range from 6.086 g H2 O / 100 g for FHIA 21 flour to 7.375g H2 O /100 g for Horn 1 composite flour. That of PITA 3 composite flour was 6.443g H2 O / 100g. These values were optimal in order to ensure safe storage condition.

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Item Type:	Article
AGROVOC Term:	Plantains
AGROVOC Term:	Musa (plantains)
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	Flours
AGROVOC Term:	Cassava
AGROVOC Term:	Adsorption
AGROVOC Term:	food storage
AGROVOC Term:	Temperature
AGROVOC Term:	Water activity
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24603

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