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<p>This study developed pre-cooked plantain semolina through controlled steaming (20 and 40 min at 100°C), convective drying (12&#xa0;h at 50°C), and hammer milling, followed by size fractionation into ultrafine (US), fine (FS), and coarse (CS) semolina. Processing variables and particle size significantly influenced the physicochemical, functional, and engineering properties. Particle size distribution (D50 = 201.6–699.9 µm) governed the proximal composition, with lipids (up to 11.65%) and fibers preferentially accumulating in coarse fractions due to mechanical segregation of vascular tissues. Water-holding capacity (WHC) and swelling power (SP) were maximized in 20’ FS (2.88 mL/g and 8.01&#xa0;g/g at 90°C), while prolonged steaming (40 min) promoted starch retrogradation, as evidenced by an increase in the FTIR 1047/1022&#xa0;cm⁻¹ ratio (0.716 for 40’ CS). Engineering properties revealed that CS samples exhibited the best flowability (Hausner Ratio = 1.12–1.14) and packing efficiency (porosity = 0.55–0.60). Reconstituted fine semolina (20′ FS and 40′ FS) provided the most balanced textural profile, with moderate hardness (21,800.45–23,502.06&#xa0;g), high springiness (58.23%–59.59%), and optimal cohesiveness, matching consumer preferences for <i>Ntuba ekōn</i>. Total phenolic contents (2.52–2.57&#xa0;mg GAE/g) and antioxidant activities remained stable, confirming bioactive retention. FS represents the optimal compromise for a standardized, high-quality industrial production of traditional plantain-based foods.</p> Graphical Abstract <p></p>

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Transforming Pre-cooked Plantain into Semolina: Physicochemical, Functional, and Engineering Properties of a Novel Ingredient and its Impact on the Textural Attributes of Ntuba Ekōn

  • 期刊论文

  • 发表日期：

    2026年5月18日

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  • Mundéné-Timothée Junior Lawrence,
  • Veeranna Hitlamani,
  • Suresh D. Sakhare,
  • Nouga Bissoue Achille,
  • Mouangue Ruben,
  • Njintang Yanou Nicolas,
  • Aashitosh A. Inamdar

摘要

This study developed pre-cooked plantain semolina through controlled steaming (20 and 40 min at 100°C), convective drying (12 h at 50°C), and hammer milling, followed by size fractionation into ultrafine (US), fine (FS), and coarse (CS) semolina. Processing variables and particle size significantly influenced the physicochemical, functional, and engineering properties. Particle size distribution (D50 = 201.6–699.9 µm) governed the proximal composition, with lipids (up to 11.65%) and fibers preferentially accumulating in coarse fractions due to mechanical segregation of vascular tissues. Water-holding capacity (WHC) and swelling power (SP) were maximized in 20’ FS (2.88 mL/g and 8.01 g/g at 90°C), while prolonged steaming (40 min) promoted starch retrogradation, as evidenced by an increase in the FTIR 1047/1022 cm⁻¹ ratio (0.716 for 40’ CS). Engineering properties revealed that CS samples exhibited the best flowability (Hausner Ratio = 1.12–1.14) and packing efficiency (porosity = 0.55–0.60). Reconstituted fine semolina (20′ FS and 40′ FS) provided the most balanced textural profile, with moderate hardness (21,800.45–23,502.06 g), high springiness (58.23%–59.59%), and optimal cohesiveness, matching consumer preferences for Ntuba ekōn. Total phenolic contents (2.52–2.57 mg GAE/g) and antioxidant activities remained stable, confirming bioactive retention. FS represents the optimal compromise for a standardized, high-quality industrial production of traditional plantain-based foods.

Graphical Abstract