WAXING AS A METHOD OF PRESERVATION OF PLANTAIN (Musa paradisiaca Linn): EFFECT ON THE STARCH YIELD, PHYSICOCHEMICAL PROPERTIES AND AMYLOSE CONTENT OF PLANTAIN STARCH.

The starch yield, physicochemical and amylose content of plantain starch as affected by waxing method of preservation of plantain (Musa paradisiaca Linn) were investigated. The percentage yield of plantain starch was 16.7%; it has a low foaming capacity of 4.1%. The water absorption and oil absorption capacities of plantain starch were 145% g/g and 138.5% g/g. It has a low bulk density of 0.417g/ml and amylose content of 14.22%. The starch yield, physicochemical and amylose content of waxed plantain (WSB and WPW) were significantly (P>0.05) higher than the unwaxed plantain (UW) at the end of the storage period except the Least gelation concentration. It was also observed that there was no significant (P>0.05) difference in the starch yield and the physicochemical properties of the waxed samples. Ripening was found to have caused the reduction in the starch yield and the physicochemical properties with the exception of bulk density because the unwaxed samples ripened in storage earlier than the waxed samples. Ripening of plantain should be prevented in order to maximize the plantain starch yield and its physicochemical properties.