.

The aim of this study was to investigate the influence of seed removal and heat treatment on the
nutritional composition, proximate and physicochemical properties of plantain. Flour samples
were prepared from raw and boiled samples of unripe, mature plantain (Musa AAB) and the
effect of boiling and seed removal on the proximate composition, functional properties and
mineral composition of the plantain flour were investigated. Results show that boiling had
significant effect on the proximate composition, mineral content, and functional properties of the
flour. However, seed removal had no significant effect on the functional properties except for the
water absorption capacity. The plantain flour contained 2.33–3.65 % crude protein, 6.70–9.82 %
moisture, 2.26–2.78 % ash, 1.45-2.0 % crude fat, and 1.75–2.50 % crude fibre and 80.56–82.58
% carbohydrates. The flour contained 3.2–6.5 mg/kg Sodium, 1.77–11.40 mg/kg Iron, 21.20–
49.75 mg/kg Calcium, 673.5–1140 mg/kg Potassium, 1.78–3.53 mg/kg Magnesium and 14.49–
24.15 mg/kg Phosphorus. The flour had bulk densities between 0.67–0.78 g/ml, least gelation
Concentration of 4–8 %, foaming capacities of 1.68–3.14 %. Water absorption capacities of
196.6 – 473 % and Oil absorption capacity of 96–216 %. Boiling considerably reduced the
foaming capacity and emulsion capacity while water absorption capacity, bulk densities and least
gelation concentration were increased by boiling.
Keywords: Proximate analysis; Plantain; Domestic cooking time; deseeding