Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Table 4

Functional properties of plantain flours from selected varieties of plantain cultivars.

Sample	Water absorption capacity (%)	Swelling capacity (%)	Solubility index (%)	Bulk density (g/cm^3)	Oil absorption capacity (%)	Dispersibility (%)
PITA 26	172.54 ± 2.91^b	11.82 ± 0.06^a	5.58 ± 0.09^c	0.77 ± 0.00^a	99.23 ± 0.21^b	86.50 ± 0.00^a
PITA 27	161.31 ± 0.76^c	11.61 ± 0.13^a	6.03 ± 0.18^b	0.72 ± 0.00^b	99.56 ± 2.86^b	87.00 ± 0.00^a
Mbi egome	143.59 ± 0.83^d	11.69 ± 0.03^a	5.66 ± 0.07^c	0.73 ± 0.00^b	98.07 ± 0.37^b	88.00 ± 0.00^a
Agbagba	174.08 ± 2.50^a	10.63 ± 0.19^b	6.71 ± 0.37^a	0.73 ± 0.00^b	100.66 ± 0.08^a	87.50 ± 0.00^a

Mean values in the same column with different superscripts are significantly different at .