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

Table 5

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

Sample	Peak viscosity (RVU)	Trough viscosity (RVU)	Breakdown viscosity (RVU)	Final viscosity (RVU)	Set back viscosity (RVU)	Peak time (min)	Pasting temp. (^oC)
PITA 26	607.36^c	286.14^c	321.22^b	378.53^d	92.39^d	4.60^b	81.62^c
PITA 27	568.17^d	284.36^d	283.80^d	390.94^c	106.58^c	4.69^b	81.82^c
Mbi egome	761.64^a	376.19^b	385.45^a	485.75^b	109.56^b	4.65^b	83.23^a
Agbagba	677.14^b	381.06^a	296.17^c	496.58^a	115.53^a	4.80^a	82.18^b

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