DOI: https://doi.org/10.4316/fens.2023.006
59
Journal homepage: http://fens.usv.ro/index.php/FENS
Journal of Faculty of Food Engineering,
Ştefan cel Mare University of Suceava, Romania
Volume XXII, Issue 1 - 2023, pag. 59 - 70
CHARCOAL-BASED CONSERVATION METHODS’ IMPACT ON SOME
FUNCTIONAL PROPERTIES OF FLOURS OF THREE PLANTAIN VARIETIES
(Musa sp.)
Loh Tinndé Charles SABLI
1
, *
Wohi MANIGA
2
, Souleymane COULIBALY
3
, Eugène Jean
Parfait KOUADIO
1
1Faculty of Food Science and Technology, Nangui Abrogoua University, Abidjan,
Côte d’Ivoire,
2*Faculty of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire,
wmaniga@yahoo.fr,
3Formerly Laboratory of Food Technology, National Center for Agronomic Research, Côte d'Ivoire,
*Corresponding author
Received 3rd January 2023, accepted 27th March 2023
Abstract: The plantain contributes significantly to food security in sub-Saharan Africa. However, the
sector is faced with several difficulties, in particular the lack of inexpensive conservation techniques
accessible to all. In response, a conservation method combining charcoal and polyethylene bags was
tested on the SACI, Big-Ebanga, and Orishélé varieties, harvested at the mature stage. The water and
oil absorption capacity and the solubility index were determined according to standard methods. The
results indicated a significant increase in these properties during storage. The water and oil
absorption capacity and solubility index of fruit flour preserved in a control environment without
polythene and charcoal are between 197.35% and 242.21%, 30.56% and 59.80%, and between
29.19% and 43.7 2%, respectively. Plantain bananas stored in a control environment consisting of
charcoal-free polyethylene packaging recorded water and oil absorption capacities and solubility
index of between 214.12% and 241.19%, 35.86% and 59.21% then between 35.29% and 44.27%,
respectively. Fruit flours packed in polythene bags containing dry or moistened solid charcoal or dry
or moistened charcoal powder have recorded water and oil absorption capacities and solubility
between 215.11% and 241.14%, 35.90% and 59.51% and between 35.32% and 43.72%, respectively.
Charcoal preservation can be a solution approach to the problem of post-harvest loss.
Keywords: Plantain flours, functional parameters, storage, polyethylene.
1. Introduction
Plantain is one of the main food sources of
significant income for producing countries
[1]. The plantain is cultivated in more than
120 countries for an area of about 10
million hectares and a world production of
nearly 106 million tons per year [2]. This
makes it the second food crop in the world
after cereals and the fourth cultivated food
crop in the world after rice, wheat, and
maize [3]. Plantains are consumed in
different forms of food depending on the
state of maturity of the available bananas,
including fries, boiled, roasted, mashed,
etc. [4]. Its average annual consumption
per person in Côte d'Ivoire is around 75 kg
[5]. Plantain is a foodstuff characterized by
a high carbohydrate content (more than 28
g per 100 g).
Although plantain is in high demand and
sells very well on the Ivorian market, its
expansion faces several constraints. The
most missing is the absence of
conservation methods using inexpensive,
practical, and accessible techniques,
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
60
resulting in a lasting positive impact on
food security. In fact, under normal
ambient temperature conditions (30°C), the
plantain ripens between 5 and 9 days after
harvest, when physiological maturity is
reached. Temperature, oxygen, carbon
dioxide (CO2), and ethylene are factors
that influence the ripening process of
banana fruits. Ethylene is the hormone that
initiates all the processes involved in fruit
ripening [6]. Upon maturity, the fruit
enters a period of senescence, which
results in cellular disorganization and
death. Knowing that charcoal has been
known for a long time for its ability to
adsorb gases, it was used in this study to
slow down fruit ripening by ethylene
absorption. The objective of this work is to
evaluate the impact of charcoal-based
preservation methods on some functional
parameters of plantain bananas.
2. Matherials and methods
Material
The plantain bananas that were the subject
of this study come from a plantation in the
locality of Azaguié, about 50 km from
Abidjan in Côte d'Ivoire. These are three
cultivars, namely Big-Ebanga, SACI, and
Orishèlé. The fruits were harvested at
optimum maturity according to the method
described by Gnakri and Kamenan [7] and
Kouadio et al. [8]. It corresponds to 70
days for the Orishélé variety and 80 days
for those of SACI and Big-Ebanga. As part
of this study, 68 bunches were harvested
including 25 bunches of the Orishélé
variety, 26 bunches of Big-Ebanga, and 17
bunches of SACI. The preservation method
consisted of packing four (4) plantain
fingers in plastic bags containing either
solid dry or moistened solid charcoal, or
dry or moistened charcoal powder (Figure
1). The wet charcoal powder used was
extracted from a mixture of dry charcoal
powder moistened to 1/5 (V/V) of its
volume. Solid coals immersed in water for
a few seconds constituted the moistened
solid coals used. The dimensions of the
packaging bags were a function of the size
of the plantain bananas and the mass of
charcoal used according to the mass of the
fingers of the plantain bananas. That is 7g
of charcoal for 100g of plantain.
Hermetically sealed packages were stored
at a temperature of 28°C.
A: Fruit of plantain bananas stored in packages
containing coal powder;
B: Plantain banana fruit stored in packages containing
solid coal
Fig 1: Conservation methods for the fruits of the plantains studied
.
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
61
Method
Flour production technology
For flour production, 600 g of each
plantain sample was peeled using a
stainless-steel knife. The pulp obtained
was washed and cut into slices (about 1 cm
thick). These slices were dried in a
ventilated oven (MEMMERT, 854
Scwachbach, West Germany) at 45°C for
48 hours and then ground. The grinding
was passed through a 200 um mesh sieve
to obtain the flour.
Determination of water absorption
capacity and water solubility index
The water absorption capacity and the
water solubility index of the plantain flours
were respectively determined according to
the methods of Phillips et al. [9] and
Anderson et al. [10]. One (1) g of plantain
flour (m0) was dissolved in 10 ml of
distilled water in a centrifuge tube. This
mixture was stirred for 30 min and then
kept in a water bath (Water bath HH-
W600, China) at 37° C for 30 min. It was
then centrifuged (Sigma 3-16P) at 4200
rpm for 20 min. The pellet obtained (m2)
was weighed, and then dried (Biobase
BOV-D70, China) at 105°C in an oven
until a constant mass (m1) was obtained.
The water absorption capacity and water
solubility index were calculated according
to the formula below.
(1)
(2)
m0: mass of the sample taken
m1: dry mass of the sample after passing
through the oven
m2: mass of the fresh pellet after
centrifugation
Determination of oil absorption capacity
The oil absorption capacity of flour has
been determined according to the method
described by Sosulski [11]. A quantity of
1g of plantain flour (m0) was dissolved in
10 ml of oil. The mixture was agitated for
30 min at room temperature using a
mechanical agitator (Vortex Genie K550-
Ge, United States) and then, centrifuged
(Sigma 3-16p, Germany) at 4200 rpm for
12 min. The pellet obtained was weighed
(m1). The oil absorption capacity was
calculated using the following formula:
(3)
m0: mass (g) of the sample taken
m1: mass (g) of the fresh pellet of the
sample after centrifugation
Statistical analysis
Statistical analysis of the data was carried
out using the IBM SPSS STATISTICS 21
software. The comparison of the means
was made according to the Tukey test at
the 5% threshold.
3. Results and discussion
Water absorption capacity
The water absorption capacity of the SACI
variety (Table 1) which was initially
197.35% increased (p ≤ 0.5) during storage
to reach, after 30 days, 218.13% for Sassi
in polythene bags containing dry solid
charcoal (SACSS), 215.11% for Sassi in
polythene bags containing wet solid
charcoal (SACSH), 216.71% for Sassi in
polythene bags containing dry powdered
charcoal (SACPS) and 217.05% for Sassi
in polythene bags containing wet charcoal
powder (SACPH). Those of the control
samples that are Sassi without packaging
(SA) and Sassi in polythene bags without
carbon (SSC), whose respective storage
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
62
times were 12 days and 24 days, recorded
213.90% and 214.12%, at the end of
storage.
For the Big-Ebanga variety (Table 2), the
values of the water absorption capacity of
the fruits increased (p ≤ 0.5) as well and
went from day 0 to day 30 from 230.48%
to 240 .43% for Big-Ebanga in polythene
bags containing dry solid charcoal (BCSS),
240.74% for Big-Ebanga in polythene bags
containing wet solid charcoal (BCSH),
240.79% for Big-Ebanga in polythene bags
containing dry powdered charcoal (BCPS)
and 241.14% for Big-Ebanga in polythene
bags containing wet charcoal powder
(BCPH). The BCPH (241.14%) recorded
the highest water absorption capacities
while those of the BCSS (240.74%) were
the lowest. In addition, the control fruits of
this variety that are Big-Ebanga without
packaging (B) whose storage time was 12
days and Big-Ebanga in polythene bags
without carbon (BSC) whose storage time
was 24 days have obtained, respectively, at
the end of storage, flours whose water
absorption capacity was 242.21% and
241.19%.
As for the fruits of the Orishélé variety
(Table 3), the water absorption capacity
increased (p ≤ 0.5), and the rates varied
from day 0 to day 30 from 213.85% to
222, 59% for Orishele in polythene bags
containing dry solid charcoal (OCSS),
222.31% for Orishele in polythene bags
containing wet solid charcoal (OCSH),
222.71% for Orishélé in polythene bags
containing dry powdered charcoal (OCPS)
and 222.51% for Orishélé in polythene
bags containing wet charcoal powder
(OCPH). At day 30, fruits of OCSH
(222.31%) had the lowest rate of water
absorption capacity and those of OCPS
(222.71%) had the highest rate. On the
other hand, the control fruits of this variety
have obtained, after respective
conservation periods of 12 days for
Orishélé without packaging (O) and (24)
days for Orishélé in polythene bags
without carbon (OSC), flours whose water
absorption capacities were 221.26% and
221 .61%.
These rates are higher than those of
Sylvain et al. [12] who obtained rates
whose highest value was 180.29% for
plantain flour. The statistical analysis
results indicated a significant difference (p
≤ 0.5) between the values of the water
absorption capacity of the flours of the
fruits from one storage environment to
another.
The high water absorption capacity could
also be the result of the synthesis of
hydrophilic constituents (amino acid,
amylose, amylopectin) during ripening
([13], [14]), which contributed to increase
the sites of interaction with water ([15],
[16]). Furthermore, Diallo et al. [17]
showed that the size of the starch grains
and the high carbohydrate content in flour
could promote greater water absorption.
These high water absorption capacities of
flours suggest that they can be
incorporated with water, hence used in the
formulation of certain foods such as
sausages, pasta, and baked goods [18].
Refined palm oil absorption capacity
The refined palm oil absorption capacity of
SACI variety fruit flour (Table 4) increases
(p ≤ 0.5) during storage. The rate observed
at the start of storage (day 0) is 30.56%.
After 30 days of storage, this rate reached
36.13% for SACSS, 36.26% for SACSH,
35.90% for SACPS, and 36.82% for
SACPH.
The highest refined palm oil absorption
capacities of the SACI variety at day 30
were those of the fruits of SACPH
(36.83%) and SACSH (36.26%), while the
lowest rates were obtained from the fruits
of the SACPS (35.90%). The control
samples SA and SSC whose respective
storage times were 12 days and 24 days
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
63
recorded respective rates of 36.79% and 35.86%, at the end of storage.
Table 1:
Evolution of the water absorption capacity (WAC) of the SACI variety in six storage environments
Storage
time
(Day)
WAC of
SA (%)
WAC of
SACSS (%)
WAC of
SACSH (%)
WAC of
SACPS (%)
WAC of
SACPH (%)
WAC of
SSC (%)
D0 197.35 ± 0.57
aA
D4 201.63 ± 0.03
bF 198.02 ± 0.04aB 198.82 ± 0.03aE 197.98 ± 0.02aA 198.09 ± 0.05aC 198.70 ± 0.06aD
D8 206.73 ± 0.02
cF 198.85 ± 0.04aA 199.12 ± 0.02bB 199.44 ± 0.02bC 203.21 ± 0.08bE 199.72 ± 0.07bD
D12 213.90 ± 0.14
dE 200.34 ± 0.02abA 201.04 ± 0.02cC 201.03 ± 0.02cC 207.72 ± 0.04cD 200.47 ± 0.05cB
D16 202.41 ± 0.03
bcA 204.67 ± 0.02dB 202.26 ± 1.12dA 212.64 ± 0.06dC 201.78 ± 0.06dA
D20 205.15 ± 0.05
cB 207.47 ± 0.03eC 203.41 ± 0.03eA 213.72 ± 0.04eE 209.13 ± 0.09eD
D24 209.85 ± 0.03
dC 209.81 ± 0.04fB 206.45 ± 0.03fA 215.01 ± 0.05fE 214.12 ± 0.08fD
D28 212.11 ± 0.02
eC 211.62 ± 0.18gB 209.06 ± 0.03gA 216.24 ± 0.02gD
D30
218.13 ± 0.02fB 215.11 ± 0.02hA 216.71 ± 0.03hAB 217.05 ± 0.05hAB
These values are the means of three determinations for each parameter. The means ± standard deviation, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days according to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant difference between
storage media according to Tukey.
WAC: water absorption capacity; SA: SACI without packaging; SACSS: SACI in polythene bags containing dry solid
carbon; SACSH: SACI in polythene bags containing wet solid carbon; SACPS: SACI in polythene bags containing dry
powdered charcoal; SACPH: SACI in polythene bags containing wet powdered charcoal; SSC: SACI in polythene bags
without carbon.
Table 2:
Evolution of the water absorption capacity (WAC) of the Big-Ebanga variety in six storage environments
Storage
time
(Day)
WAC of
B (%)
WAC of
BCSS (%)
WAC of
BCSH (%)
WAC of
BCPS (%)
WAC of
BCPH (%)
WAC of
BSC (%)
D0 230.48 ± 0.09
aA
D4 234,53 ± 0.02
bF 230.77 ± 0.01aD 229.65 ± 0.02aA 231.02 ± 0.02aE 230.74 ± 0.02aC 230.64 ± 0.01aB
D8 237,95 ± 0.01
cF 232.31 ± 0.03bD 230.26 ± 0.03bA 232.17 ± 0.02bC 231.12 ± 0.02bB 232.54 ± 0.01bE
D12 242.21 ± 0.03
dF 232.89 ± 0.02cC 231.31 ± 0.02cA 232.36 ± 0.01cB 233.07 ± 0.01cD 233.73 ± 0.02cE
D16 235.92 ± 0.03
dD 233.12 ± 0.15dA 233.21 ± 0.03dB 233.21 ± 0.02dB 234.59 ± 0.01dC
D20 237.06 ± 0.01
eE 235.16 ± 0.01eB 235.18 ± 0.02eC 236.54 ± 0.01eD 235.03 ± 0.02eA
D24 237.83 ± 0.01
fB 237.51 ± 0.02fB 236.81 ± 0.02fA 239.23 ± 0.02fC 241.19 ± 0.03fD
D28 238.09 ± 0.02
gA 239.91 ± 0.03gC 239.52 ± 0.02gB 241.03 ± 0.03gD
D30 240.43 ± 0.04
hA 240.74 ± 0.02hB 240.79 ± 0.06hB 241.14 ± 0.02hC
These values are the means of three determinations for each parameter. The means ± standard deviation, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days according to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant difference between
storage media according to Tukey.
WAC: water absorption capacity; B: Big-Ebanga without packaging; BCSS: Big-Ebanga in polythene bags containing dry
solid charcoal; BCSH: Big-Ebanga in polythene bags containing wet solid charcoal; BCPS: Big-Ebanga in polyethylene
bags containing dry powdered charcoal; BCPH: Big-Ebanga in polyethylene bags containing wet powdered charcoal; BSC:
Big-Ebanga in polyethylene bags without carbon
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
64
Table 3:
Evolution of the water absorption capacity (WAC) of the Orishele variety in six storage environments
Storage
time
(Day)
WAC of
O (%)
WAC of
OCSS (%)
WAC of
OCSH (%)
WAC of
OCPS (%)
WAC of
OCPH (%)
WAC of
OSC (%)
D0 213.85 ± 0.01
aA
D4 217.24 ± 0.01
bE 214.51 ± 0.01aD 214.14 ± 0.03aC 214.03 ± 0.05aB 213.31 ± 0.04aA 214.02 ± 0.02aB
D8 219.45 ± 0.12
cE 214.64 ± 0.05bB 214.82 ± 0.05bC 215.17 ± 0.02bD 214.38 ± 0.19bA 214.43 ± 0.14bA
D12 221.26 ± 0.02
dF 216.57 ± 0.02cE 215.81 ± 0.02cC 215.92 ± 0.02cD 214.96 ± 0.03cB 214.89 ± 0.02cA
D16 217.72 ± 0.02
dE 217.01 ± 0.02dC 217.10 ± 0.01dD 216.02 ± 0.02dB 215.83 ± 0.05dA
D20 219.01 ± 0.01
eE 217.24 ± 0.02eC 217.37 ± 0.01eD 216.44 ± 0.01eA 216.94 ± 0.03eB
D24 219.91 ± 0.01
fD 219.13 ± 0.03fC 21761 ± 0.05fB 217.15 ± 0.02fA 221.61 ± 0.02gE
D28 220.04 ± 0.01
gB 220.39 ± 0.01gD 219.123 ±
0.01gA
220.31 ± 0.04gC
D30 222.59 ± 0.01
hC 222.31 ± 0.01hA 222.71 ± 0.02hD 222.51 ± 0.01hB
These values are the means of three determinations for each parameter. The means ± standard deviation, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days according to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant difference between
storage media according to Tukey.
WAC: water absorption capacity; O: Orishele without packaging; OCSS: Orishele in polythene bags containing dry solid
charcoal; OCSH: Orishele in polythene bags containing wet solid charcoal; OCPS: Orishele in polyethylene bags containing
dry powdered charcoal; OCPH: Orishele in polyethylene bags containing wet powdered charcoal; OSC: Orishele in
polyethylene bags without carbon
For the Big-Ebanga variety (Table 5), the
refined palm oil absorption capacity
observed on day 0 was 45.45%. This rate
increased (p ≤ 0.5) and reached, after 30
days of storage, respective rates of 49.49%
for BCSS, 49.32% for BCSH, 49.13% for
BCPS, and 48.91 % for BCPH. BCSS
flours obtained the highest rate of refined
palm oil absorption capacity (49.49%)
while BCPH flours (48.91%) and BCPS
flours (49.13%) recorded the lowest rates.
In addition, the control fruits of this variety
were obtained at the end of conservation
flours with refined palm oil absorption
capacity of 49.31% for the B and 49.17%
for the BSC.
As for the Orishélé variety (Table 6), the
absorption capacity of refined palm oil
which was 50.41% on day 0 increased (p ≤
0.5) to respectively reach 59.51% for the
OCSS, 58.38% for OCSH, 58.07% for
OCPS and 58.13% for OCPH, after 30
days of storage. The fruits of the OCSS
(59.51%) presented the highest refined
palm oil absorption capacities while the
lowest rates were obtained by the OCPS
(58.07%). On the other hand, the control
fruits of this variety were obtained after
respectively 12 days (O) and 24 days
(OSC) of conservation of the flours whose
refined palm oil absorption capacities were
59.80% and 59.21%.
Statistical analysis indicates a significant
difference (p ≤ 0.5) between the values of
the refined palm oil absorption capacity of
fruits from one storage environment to
another.
The increase in oil absorption capacity
during storage could be attributed to the
increase in protein content, which
increases the hydrophobicity of flour [13].
Indeed, the oil absorption capacity is the
capacity of a protein to absorb and
maintain oil in its structure. It can therefore
be influenced by the lipophilic nature of
proteins [19]. These results are lower than
that (85.9%) obtained by Medoua [20] on
yam flours (Dioscorea dumetorum) kept
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
65
for 2 days and then dehydrated in an oven
at 45°C. flour with high oil absorption
capacity assumes that it has good lipophilic
constituents and can therefore be suitable
for the production of sausages, cakes, and
donuts [21].
Table 4:
Evolution of the refined palm oil absorption capacity (RPOAC) of the SACI variety in six storage
environments
Storage
time
(Day)
RPOAC of
SA (%)
RPOAC of
SACSS (%)
RPOAC of
SACSH (%)
RPOAC of
SACPS (%)
RPOAC of
SACPH (%)
RPOAC of
SSC (%)
D0 30.56 ± 0.01
aA
D4 31.05 ± 0.63
aF 30.87 ± 0.06aD 30.76 ± 0.11aB 31.07 ± 0.03aA 31.17 ± 0.02aC 30.52 ± 0.02aE
D8 33.42 ± 0.39
bE 31.14 ± 0.22abC 30.85 ± 0.12abB 31.40 ± 0.27abA 31.64 ± 0.38abA 30.74 ± 0.23aD
D12 36.79 ± 0.12
cF 31.41 ± 0.09bcE 31.476 ± 0.43bcA 31.73 ± 0.12bcC 32.06 ± 0.03bB 31.28 ± 0.23bD
D16 31.65 ± 0.09
cD 32.07 ± 0.25cC 31.92 ± 0.09cA 32.28 ± 0.14bB 31.59 ± 0.16bD
D20 33.95 ± 0.32
dA 34.29 ± 0.06dB 34.31 ± 0.27dC 34.36 ± 0.02cD 33.94 ± 0.13cA
D24 34.49 ± 0.15
eA 34.71 ± 0.32deB 34.51 ± 0.03dA 34.87 ± 0.35cdC 35.86 ± 0.05eD
D28 34.72 ± 0.09
eC 35.09 ± 0.22eA 34.57 ± 0.04dA 35.36 ± 0.12dB
D30 36.13 ± 0.13
fB 36.26 ± 0.06fC 35.90 ± 0.08eB 36.82 ± 0.52eA
These values are the means of three determinations for each parameter. The means ± standard deviation, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days accordin g to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant difference between
storage media according to Tukey.
RPOAC: refined palm oil absorption capacity; SA: SACI without packaging; SACSS: SACI in polythene bags containing dry
solid carbon; SACSH: SACI in polythene bags containing wet solid carbon; SACPS: SACI in polythene bags containing dry
powdered charcoal; SACPH: SACI in polythene bags containing wet powdered charcoal; SSC: SACI in polythene bags
without carbon.
Table 5:
Evolution of the refined palm oil absorption capacity (RPOAC) of the Big-Ebanga variety in six storage
environments
Storage
time
(Day)
RPOAC of
B (%)
RPOAC of
BCSS (%)
RPOAC of
BCSH (%)
RPOAC of
BCPS (%)
RPOAC of
BCPH (%)
RPOAC of
BSC (%)
D0 45.45 ± 0.03
aA
D4 46.64 ± 0.06
abE 45.42 ± 0.14aC 45.33 ± 0.09aBC 45.21 ± 0.01aAB 45.07 ± 0.08aA 45.58 ± 0.03aD
D8 48.70 ± 0.03
bD 47.31 ± 0.01bC 45.69 ± 0.57aA 47.12 ± 0.03bC 46.11 ± 0.07bB 47.48 ± 0.05bC
D12 49.31 ± 0.02
bD 47.45 ± 0.05cB 47.18 ± 0.06cA 47.16 ± 0.03bA 47.21 ± 0.02cA 47.75 ± 0.06cC
D16 48.30 ± 0.01
dD 47.32 ± 0.02cA 48.21 ± 0.09cC 48.16 ± 0.03dB 48.33 ± 0.01dD
D20 48.61 ± 0.03
eE 48.08 ± 0.02dA 48.39 ± 0.02dC 48.30 ± 0.02dB 48.51 ± 0.01eD
D24 49.21 ± 0.01
fC 49.22 ± 0.04eC 48.56 ± 0.06eB 48.44 ± 0.05dA 49.17 ± 0.08fC
D28 49.51 ± 0.01
gA 49.31 ± 0.01eA 49.07 ± 0.06fA 49.06 ± 0.09eA
D30 49.49 ± 0.03
gA 49.32 ± 0.05eA 49.13 ± 0.03fA 48.91 ± 0.55fA
These values are the means of three determinations for each parameter. The means ± standard deviation, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days according to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant difference between
storage media according to Tukey.
RPOAC: refined palm oil absorption capacity; B: Big-Ebanga without packaging; BCSS: Big-Ebanga in polythene bags
containing dry solid charcoal; BCSH: Big-Ebanga in polythene bags containing wet solid charcoal; BCPS: Big-Ebanga in
polyethylene bags containing dry powdered charcoal; BCPH: Big-Ebanga in polyethylene bags containing wet powdered
charcoal; BSC: Big-Ebanga in polyethylene bags without carbon
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
66
Table 6:
Evolution of the refined palm oil absorption capacity (RPOAC) of the Orishele variety in six storage
environments
Storage
time
(Day)
RPOAC of
O (%)
RPOAC of
OCSS (%)
RPOAC of
OCSH (%)
RPOAC of
OCPS (%)
RPOAC of
OCPH (%)
RPOAC of
OSC (%)
D0 50.41 ± 0.02
aA
D4 55.19 ± 0.02
bB 50.73 ± 0.04aA 50.87 ± 0.58aA 50.77 ± 0.10aA 50.81 ± 0.05aA 50.99 ± 0.51aA
D8 57.11 ± 0.03
cC 51.56 ±
0.02bAB
51.84 ±
0.02bAB
51.45 ± 0.52bA 51.93 ±
0.08bAB
52.05 ± 0.07bB
D12 59.80 ± 0.02
dF 56.30 ± 0.03cE 55.52 ± 0.03cB 56.02 ± 0.02cC 55.12 ± 0.02cA 56.21 ± 0.02cD
D16
56.49 ± 0.02dD 56.36 ± 0.01dC 56.11 ± 0.02cB 55.31 ± 0.03dA 56.61 ± 0.02cE
D20
57.13 ± 0.01eD 56.70 ± 0.02dC 56.32 ± 0.02cB 56.11 ± 0.02eA 57.33 ± 0.01dE
D24
58.52 ± 0.02fD 58.22 ± 0.01eC 57.32 ± 0.02dB 57.21 ± 0.01fA 59.21 ± 0.02eE
D28
58.75 ± 0.02gD 58.28 ± 0.02eC 57.62 ±
0.01deA
58.12 ± 0.02gB
D30
59.51 ± 0.02hD 58.38 ± 0.02eC 58.07 ± 0.01eA 58.13 ± 0.01hB
These values are the means of three determinations for each parameter. The means ± standard deviati on, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days according to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant differen ce between
storage media according to Tukey.
RPOAC: refined palm oil absorption capacity; O: Orishele without packaging; OCSS: Orishele in polythene bags
containing dry solid charcoal; OCSH: Orishele in polythene bags containing wet solid charcoal; OCPS: Orishele in
polyethylene bags containing dry powdered charcoal; OCPH: Orishele in polyethylene bags containing wet powdered
charcoal; CSO: Orishele in polyethylene bags without carbon
Solubility index
The solubility index of flours from the
fruits of the three plantain varieties SACI
(Table 7), Big-Ebanga (Table 8), and
Orishélé (Table 9) increases significantly
(p ≤ 0.05) during storage in all storage
conditions for this study. The results also
indicate a significant difference (p ≤ 0.5)
between the values of the fruit solubility
index from one storage condition to
another. The solubility index of the SACI
variety recorded on day 0 is 29.19%. This
rate increases and passes respectively, after
30 days of storage, to 35.91% for SACSS,
36.35% for SACSH, 35.32% for SACPS,
and 36.35% for SACPH. The highest
solubility indices of the SACI variety, after
30 days of storage, are obtained by the
SACPH (36.35%) and SACSH (36.35%)
flours. SACPS fruit flour (35.32%)
recorded the lowest solubility index. The
SA and SSC control samples, whose
respective storage times were 12 days and
24 days, recorded rates of 35.22% and
35.29% at the end of storage.
Concerning the solubility index of the Big-
Ebanga variety, it evolved from 37.26% on
day 0 to reach respectively, after 30 days
of storage, rates of 43.11% for BCSS,
43.81% for BCSH, 44.25% for BCPS and
43.24% for BCPH. The highest solubility
index was obtained by BCPS (44.25%) and
the lowest rate was obtained by BCSS
(43.11%). Furthermore, the control fruits
of this variety obtained flours whose
solubility indices were 43.72% and
44.27% for B and BSC respectively.
The solubility index of the Orishelé variety
recorded on day 0 was 31.65%. This rate
increased respectively, after 30 days of
storage, to 39.31% for OCSS, 37.84% for
OCSH, 39.13% for OCPS, and 39.12% for
OCPH. OCSS flours (39.31%) obtain the
highest solubility index of the Orishelé
variety, after 30 days of storage.
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
67
Table 7:
Evolution of the solubility index (SI) of the SACI variety in six storage environments
Storage
time
(Day)
SI of
SA (%)
SI of
SACSS (%)
SI of
SACSH (%)
SI of
SACPS (%)
SI of
SACPH (%)
SI of
SSC (%)
D0 29.19 ± 0.01
aA
D4 30.35 ± 0.08
bD
29.51 ± 0.01aB
29.42 ± 0.06aB
29.71 ± 0.03aC
29.81 ± 0.02aC
29.16 ± 0.02aA
D8 33.18 ± 0.19
cC
31.77 ± 0.22bAB
31.65 ± 0.03bAB
31.99 ± 0.24bAB
32.28 ± 0.38bB
31.38 ± 0.23bA
D12 35.22 ± 0.12
dC
32.05 ± 0.09bcA 32.14 ± 0.39bcA
32.19 ±
0.04bcAB
32.69 ± 0.03bcB 31.93 ± 0.23cA
D16
32.29 ± 0.09bcA 32.71 ± 0.25bcdC 32.55 ± 0.10cAC 32.83 ± 0.08bcC 32.23 ± 0.16cdA
D20 32.59 ± 0.32cdA 32.94 ± 0.06bcdA 32.95 ± 0.28dA 33.00 ± 0.02cdA 32.58 ± 0.13dA
D24
33.14 ± 0.15dA
33.16 ± 0.30cdA
33.15 ± 0.03dA
33.51 ± 0.35deA
35.29 ± 0.03fB
D28
33.34 ± 0.06dA
33.59 ± 0.03dB
33.21 ± 0.04dA
33.89 ± 0.11eC
D30
35.91 ± 0.64eA
36.35 ± 1.19eA
35.32 ± 0.08eA
36.35 ± 0.39fA
These values are the means of three determinations for each parameter. The means ± standard deviation, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days according to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant difference between
storage media according to Tukey.
SI: solubility index; SA: SACI without packaging; SACSS: SACI in polythene bags containing dry solid carbon; SACSH:
SACI in polythene bags containing wet solid carbon; SACPS: SACI in polythene bags containing dry powdered charcoal;
SACPH: SACI in polythene bags containing wet powdered charcoal; SSC: SACI in polythene bags without carbon.
Table 8:
Evolution of the solubility index (SI) of the Big-Ebanga variety in six storage environments.
Storage
time
(Day)
SI of
B (%)
SI of
BCSS (%)
SI of
BCSH (%)
SI of
BCPS (%)
SI of
BCPH (%)
SI of
BSC (%)
D0 37.26 ± 0.06
aA
D4 40.79 ± 0.07
bF
38.91 ± 0.06aC
38.50 ± 0.01aB
39.08 ± 0.02aD
39.12 ± 0.03aE
38.42 ± 0.02aA
D8 41.85 ± 0.03
cB
39.42 ± 0.57aA
39.15 ± 0.03bA
39.23 ± 0.01aA
39.65 ± 0.04bA
39.17 ± 0.01bA
D12 43.72 ± 0.07
dF
40.12 ± 0.01bD
39.61 ± 0.05cC
39.32 ± 0.06aA
40.59 ± 0.04cE
39.43 ± 0.02bB
D16 40.30 ± 0.01
bD
39.92 ± 0.05dB
39.54 ± 0.06aA
40.91 ± 0.09dE
40.07 ± 0.02cC
D20 41.09 ± 0.05
cC
40.27 ± 0.02eA
40.58 ± 0.09bB
41.04 ± 0.01eC
41.43 ± 0.02dD
D24 41.41 ± 0.08
cC
40.73 ± 0.02fB
40.61 ± 0.15bcA
41.71 ± 0.03fD
44.27 ± 0.56eE
D28 42.08 ± 0.01
dB
41.12 ± 0.04gA
41.17 ± 0.04cA
42.07 ± 0.05gB
D30
43.11 ± 0.06eA
43.81 ± 0.06hAB
44.25 ± 0.58dB
43.24 ± 0.03hA
These values are the means of three determinations for each parameter. The means ± standard deviation, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days according to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant difference between
storage media according to Tukey.
SI: solubility index; B: Big-Ebanga without packaging; BCSS: Big-Ebanga in polythene bags containing dry solid charcoal;
BCSH: Big-Ebanga in polythene bags containing wet solid charcoal; BCPS: Big-Ebanga in polyethylene bags containing
dry powdered charcoal; BCPH: Big-Ebanga in polyethylene bags containing wet powdered charcoal; BSC: Big-Ebanga in
polyethylene bags without carbon
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
68
Table 9:
Evolution of the solubility index (SI) of the Orishele variety in six storage environments
Storage
time
(Day)
SI of
O (%)
SI of
OCSS (%)
SI of
OCSH (%)
SI of
OCPS (%)
SI of
OCPH (%)
SI of
OSC (%)
D0 31.65 ± 0.08
aA
D4 32.13 ± 0.09bCD 32.22 ± 0.05aDE 31.89 ± 0.15aBC 31.86 ± 0.05aB 32.41 ± 0.09aE 31.35 ± 0.15aA
D8 36.42 ± 0.01
cE
32.64 ± 0.03abCD
32.46 ± 0.06abC
32.05 ± 0.10aB
32.70 ± 0.16aD
31.54 ± 0.02abA
D12 39.74 ± 0.05
dC
32.94 ± 0.02bB
32.75 ± 0.16bB
32.17 ± 0.05aA
33.09 ± 0.25abB
31.98 ± 0.36bcA
D16
33.02 ± 0.06bB
32.99 ± 0.10bB
32.41 ± 0.08aA
33.66 ± 0.33bC
32.38 ± 0.16cA
D20
36.21 ± 0.01cA
36.18 ± 0.21cA
36.10 ± 0.53bA
37.02 ± 0.01cB
35.91 ± 0.35dA
D24
36.42 ± 0.02cdAB
36.62 ± 0.17cBC
36.73 ± 0.19cC
37.04 ± 0.02cD
38.21 ± 0.06dE
D28
36.81 ± 0.07dAB
36.75 ± 0.01cA
37.02 ± 0.15cBC
37.14 ± 0.05cC
D30
39.31 ± 0.51eB
37.84 ± 0.56dA
39.13 ± 0.03dB
39.12 ± 0.79dB
These values are the means of three determinations for each parameter. The means ± standard deviation, assigned different
lowercase letters in the same column indicate a significant difference (p < 0.05) between the storage days according to
Tukey. Means ± standard deviation with different capital letters in the same row indicates a significant difference between
storage media according to Tukey.
ISE: solubility index; O: Orishele without packaging; OCSS: Orishele in polythene bags containing dry solid charcoal;
OCSH: Orishele in polythene bags containing wet solid charcoal; OCPS: Orishele in polyethylene bags containing dry
powdered charcoal; OCPH: Orishele in polyethylene bags containing wet powdered charcoal; CSO: Orishele in
polyethylene bags without carbon
The fruits of OCSH (37.84%) and OCPH
(39.12%) recorded the lowest solubility
indices. The control fruits of this variety
recorded respective rates of 39.74% (O)
and 38.21% (OSC).
Indeed, the solubility index shows the
affinity of flours to disperse in water and to
give a homogeneous solution [17]. It also
reflects the extent of starch degradation
and measures the quantity of soluble
substances released from starch granules
[22]. The high solubility index percentage
observed for flours at the end of storage
could be due to the degradation of starch
and fibers by amylolytic enzymes [23].
The solubility index is used to determine
the ability of a product to dissolve
following centrifugation. The high
solubility indices of flours show that they
can be ideal for the preparation of infant
foods [24].
4. Conclusion
Functional properties such as water and oil
absorption capacity and solubility index of
plantain fruit flours increase during
storage. Flour from SACI, Big-Ebanga and
Orishélé plantain varieties absorbs a large
amount of water and oil. These flours have
good availability to be used in pastry,
bakery, and in the preparation of food
porridges.
5. Acknowledgments
All our gratitude to the National Center for
Agronomic Research (CNRA) for allowing
us to collect samples well and to carry out
certain analyses. We do not forget the
Biocatalysis and Bioprocesses Laboratory
of Nangui Abrogoua University for
allowing us to carry out our experiments.
Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
69
Finally, our sincere thanks to all the
authors of this work for their selflessness.
6. References
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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XXII, Issue 1 – 2023
Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO , Charcoal-based
conservation methods’ impact on some functional properties of three varieties of plantain (Musa ssp.), Food and
Environment Safety, Volume XXII, Issue 1 – 2023, pag. 59 – 70
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1. Introduction
Refined palm oil absorption capacity
The refined palm oil absorption capacity of SACI variety fruit flour (Table 4) increases (p ≤ 0.5) during storage. The rate observed at the start of storage (day 0) is 30.56%. After 30 days of storage, this rate reached 36.13% for SACSS, 36.26% for SA...
The highest refined palm oil absorption capacities of the SACI variety at day 30 were those of the fruits of SACPH (36.83%) and SACSH (36.26%), while the lowest rates were obtained from the fruits of the SACPS (35.90%). The control samples SA and SSC ...
For the Big-Ebanga variety (Table 5), the refined palm oil absorption capacity observed on day 0 was 45.45%. This rate increased (p ≤ 0.5) and reached, after 30 days of storage, respective rates of 49.49% for BCSS, 49.32% for BCSH, 49.13% for BCPS, an...
As for the Orishélé variety (Table 6), the absorption capacity of refined palm oil which was 50.41% on day 0 increased (p ≤ 0.5) to respectively reach 59.51% for the OCSS, 58.38% for OCSH, 58.07% for OCPS and 58.13% for OCPH, after 30 days of storage....
Statistical analysis indicates a significant difference (p ≤ 0.5) between the values of the refined palm oil absorption capacity of fruits from one storage environment to another.
The increase in oil absorption capacity during storage could be attributed to the increase in protein content, which increases the hydrophobicity of flour [13]. Indeed, the oil absorption capacity is the capacity of a protein to absorb and maintain oi...
Solubility index
The solubility index of flours from the fruits of the three plantain varieties SACI (Table 7), Big-Ebanga (Table 8), and Orishélé (Table 9) increases significantly (p ≤ 0.05) during storage in all storage conditions for this study. The results also in...
Concerning the solubility index of the Big-Ebanga variety, it evolved from 37.26% on day 0 to reach respectively, after 30 days of storage, rates of 43.11% for BCSS, 43.81% for BCSH, 44.25% for BCPS and 43.24% for BCPH. The highest solubility index wa...
The solubility index of the Orishelé variety recorded on day 0 was 31.65%. This rate increased respectively, after 30 days of storage, to 39.31% for OCSS, 37.84% for OCSH, 39.13% for OCPS, and 39.12% for OCPH. OCSS flours (39.31%) obtain the highest s...
The fruits of OCSH (37.84%) and OCPH (39.12%) recorded the lowest solubility indices. The control fruits of this variety recorded respective rates of 39.74% (O) and 38.21% (OSC).
Indeed, the solubility index shows the affinity of flours to disperse in water and to give a homogeneous solution [17]. It also reflects the extent of starch degradation and measures the quantity of soluble substances released from starch granules [22...