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Plantain is a key staple food in Central and West Africa, but there is limited understanding of its market in Africa. In addition, the cooking methods for enhancing the nutritional value, consumer preference, and willingness to pay for plantain and plantain-based products are not well understood. The knowledge gaps in the market and consumer dimension of the food chain need to be known to increase plantain utilization and guide breeding efforts. This research contributes by examining the cooking methods, consumer preference, and willingness to pay for plantain and plantain-based products in Cameroon and Nigeria. A household survey sample of 454 Cameroonian consumers in four divisions of Central Region and 418 Nigerian consumers in seven government areas of Oyo State in southwest Nigeria was the basis for the analysis. The results showed some levels of similarity and difference in the consumption and cooking of boiled, roasted, and fried plantain in both countries. The trend in consumption of all plantain-based products was constant in Cameroon but increased in Nigeria. The most important factor influencing Cameroonian consumers’ choice of plantain and its products was taste, while the nutrition trait influenced Nigerian consumers. Both Cameroonian and Nigerian consumers considered packaging, location of produce, and size and quantity as the least important factors. In addition, socioeconomic characteristics were significant determinants of consumers’ choices to consume plantain and its products. Gender significantly influenced (p < 0.05) taste, while nutrition was significantly driven (p < 0.05) by education and annual income. Household size played a significant role (p < 0.05) in consumers’ choices when the price was considered. These findings serve as a guideline to improve existing products to match the needs of consumers in each country and develop products for different consumer segments and potentially increase production.

The effect of the pulsed-vacuum stimulation (PVS) on the external gelation process of calcium-alginate (Ca-Alg) hydrogel balls was studied. The process was conducted at four different working pressures (8, 35, 61, and 101 kPa) for three pulsed-vacuum cycles (one cycle consisted of three repetitions of 10 min of depressurization and 10 min of vacuum liberation). The diffusion coefficients (D) of calcium cations (Ca2+) gradually reduced over time and were significantly pronounced (p < 0.05) at the first three hours of the external gelation process. The rate of weight reduction (WR) and rate of volume shrinkage (Sv) varied directly according to the D value of Ca2+. A significant linear relationship between WR and Sv was observed for all working pressures (R2 > 0.91). An application of a pulsed vacuum at 8 kPa led to the highest weight reduction and shrinkage of Ca-Alg hydrogel samples compared to other working pressures, while 61 kPa seemed to be the best condition. Although all textural characteristics (hardness, breaking deformation, Young’s modulus, and rupture strength) did not directly variate by the level of working pressures, they were likely correlated with the levels of WR and Sv. Scanning electron micrographs (SEM) supported that the working pressure affected the characteristics of Ca-Alg hydrogel structure. Samples stimulated at a working pressure of 8 kPa showed higher deformation with heterogenous structure, large cavities, and looser layer when compared with those at 61 kPa. These results indicate the PVS is a promising technology that can be effectively applied in the external gelation process of Ca-Alg gel.

The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.

The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying.

A correction to this paper has been published: https://doi.org/10.1007/s11694-021-00939-1 [ABSTRACT FROM AUTHOR]

Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p <.05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p <.05) in protein, fat, amylopectin, and calcium content was observed with SF substitution. Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. The molar phytate to minerals (iron, zinc, and calcium) ratio in all composite loaves was lower than reported critical values, except for phytate to iron. Significant differences (p <.05) were found in color, specific volume, and texture characteristics of loaves made from partial substitution with PLF and SF. Sensory evaluation revealed that bread with 10% PLF exhibited better scores for appearance and willingness to pay than the control. In contrast, SF negatively affected (p <.05) the appearance, texture, color, overall acceptance, and willingness to pay. The trade‐off analysis indicated that PLF can be utilized to produce bread that meets consumers' demands, while incorporating SF as an alternative high‐nutrient density bread will be beneficial to health. [ABSTRACT FROM AUTHOR]

The effects of pressure (21.3, 41.3, 61.3, 81.3, and 101.3 kPa) and temperature (174–184 °C) applied during the post-frying centrifuge stage on the physico-chemical characteristics of atmospheric fried plantain chips were studied. Results showed that the surface temperature dropped very fast during the cooling process while the total oil content gradually increased. The oil uptake in the plantain chips increased by 7.7% after 9 min of post-frying cooling. Though an alteration in moisture and oil content was significantly affected (p < 0.05) by either vacuum pressure or temperature control applied during the post-frying centrifuge step, a higher reduction (p < 0.05) of moisture content by 79.1% and total oil content by 44.9% was observed when the combination of vacuum pressure (21.3 kPa) and temperature control was employed, comparing to the control of atmospheric pressure (101.3 kPa). Plantain chips centrifuged under vacuum pressure at 21.3 kPa without temperature control had higher total extractable phenolic acids and lower acrylamide content when compared to control sample. A reduction of pressure alone produced lighter color, higher crispness, and less volume shrinkage of plantain chips; however, no significant difference (p > 0.05) was observed among the samples centrifuged at different pressures. The application of vacuum pressure at 21.3 kPa together with temperature control for 5 min during the post-frying centrifuge stage was significantly effective (p < 0.05) in reducing moisture and oil content, while samples were less crispiness, shrunk more, and a higher bulk density. [ABSTRACT FROM AUTHOR]

Summary: The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep‐fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso‐leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans‐BC (r = 0.72) and 9‐cis‐BC(r = 0.64). [ABSTRACT FROM AUTHOR]

The transformation of value-added solar-dried banana to banana syrup, which contains very high levels of fructooligosaccharides (FOS), is attractive. It has promising economic potential for the nutraceutical and functional food industry. In this study, the near-infrared (NIR) spectroscopy was used for the detection of 1-kestose (GF2), nystose (GF3), 1F-fructofuranosylnystose (GF4), and total FOS in solar-dried banana syrup in the spectral region of 4000–12,000 cm−1. Partial Least Squares (PLS) were applied to build the regression models. Considering the highest coefficient of determination (R2) and the lowest root mean square error (RMSE) of prediction, the prediction model of GF2 and GF3 yielded the greatest when original spectra at the optimization wavelength region was used. At the same time, the SNV procedure exhibited the best for the prediction model of GF4 and total FOS. Therefore, NIR spectroscopy with the PLS technique can be suitably applied for the rapid detection of FOS in solar-dried banana syrup. [ABSTRACT FROM AUTHOR]

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The Phusang waterfall is located in Phusang National Park in Phayao Province, Thailand. The robustness of Phusang's warm waterfall is regionally recognized as the only one with a temperature range of 35-36 °C which makes it an outstanding place to visit in Thailand. Surprisingly, Phusang waterfall originates from the Phusang warm pool (hot spring). However, data about the bacterial community and characteristics of this water are still obscure. Therefore, this study investigated the bacterial community and characteristics of water in the Phusang hot spring. Tests to determine its physical characteristics such as pH, color and turbidity were performed. Trace elements such as sodium, bicarbonates, iron, and fluoride were detected as chemical characteristics. The biological properties were verified by 16S ribosomal RNA sequencing. Illumina metagenomic analysis was directly demonstrated from the water after DNA extraction via a membrane filtration pore of 0.45 µm. The range of pH, color and turbidity of water from the Phusang hot spring was 7.33-7.53, 0.05-0.18 Pt.Co and 9.55-10.91 NTU, respectively. The biological study of microorganisms found less than 300 CFU/mL. Coliform bacteria such as Staphylococcus aureus and other examples such as Aeromonas veronii, Acinetobacter sp. Neisseriaceae bacterium were abundant. Shotgun metagenomic sequencing defined the phylum as Proteobacteria (84%), Bacteroidetes (13%), Cyanobacteria (1%), and unclassified (2%). Moreover, the amount of sodium and strontium detected was 6.00-7.52 and 1.40-1.58 mg/L respectively. These studies show that a high abundance of Proteobacteria were present in samples from this hot spring. Phusang hot spring has been classified as having low mineral content water. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the feasibility of using the computer vision system (CVS) for monitoring color and surface oil content of durian chips during post-frying cooling. The results revealed the browning index values increased with cooling time, while surface oil content decreased. A high linear correlation of browning index as well as surface oil content and cooling time was observed (R2 > 0.92). The image-processing technique can effectively be used to describe browning index and surface oil content of fried durian chips as it yielded a very high correlation (R2 > 0.94). This technology exhibits great potential as a reliable, rapid, consistent, and non-destructive tool for process optimization and quality control of fried products. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying. [ABSTRACT FROM AUTHOR]

This study aimed to classify the degree of adulteration of Pathumthani 1 in Khaw Dok Mali (KDML) 105 rice during up to 5 months’ storage. KDML 105 was mixed with Pathumthani 1 at seven different ratios (100:0, 95:5, 92:8, 90:10, 85:15, 80:20, and 0:100, w/w). The electronic nose (E-nose) was used to investigate the changes of aroma profiles in mixed rice, while GC-MS was conducted to determine the volatile compounds of each variety. The quantity of 2-acetyl-1-pyrroline (2-AP) was found to notably decrease to 42.1 and 48.7%, respectively, while hexanal increased by 20.3 and 26.6%, respectively, during 5 months of storage. The E-nose potentially exhibited the ability to discriminate the aroma profiles of two rice varieties at the ratio 100:0 and 0:100 during storage. However, the aroma profiles of mixed rice during storage were not clearly separated due to the alteration of volatile compounds in rice. [ABSTRACT FROM AUTHOR]

Plantain is a key staple food in Central and West Africa, but there is limited understanding of its market in Africa. In addition, the cooking methods for enhancing the nutritional value, consumer preference, and willingness to pay for plantain and plantain-based products are not well understood. The knowledge gaps in the market and consumer dimension of the food chain need to be known to increase plantain utilization and guide breeding efforts. This research contributes by examining the cooking methods, consumer preference, and willingness to pay for plantain and plantain-based products in Cameroon and Nigeria. A household survey sample of 454 Cameroonian consumers in four divisions of Central Region and 418 Nigerian consumers in seven government areas of Oyo State in southwest Nigeria was the basis for the analysis. The results showed some levels of similarity and difference in the consumption and cooking of boiled, roasted, and fried plantain in both countries. The trend in consumption of all plantain-based products was constant in Cameroon but increased in Nigeria. The most important factor influencing Cameroonian consumers' choice of plantain and its products was taste, while the nutrition trait influenced Nigerian consumers. Both Cameroonian and Nigerian consumers considered packaging, location of produce, and size and quantity as the least important factors. In addition, socioeconomic characteristics were significant determinants of consumers' choices to consume plantain and its products. Gender significantly influenced (p < 0.05) taste, while nutrition was significantly driven (p < 0.05) by education and annual income. Household size played a significant role (p < 0.05) in consumers' choices when the price was considered. These findings serve as a guideline to improve existing products to match the needs of consumers in each country and develop products for different consumer segments and potentially increase production. [ABSTRACT FROM AUTHOR]

The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples. [ABSTRACT FROM AUTHOR]

The effect of the pulsed-vacuum stimulation (PVS) on the external gelation process of calcium-alginate (Ca-Alg) hydrogel balls was studied. The process was conducted at four different working pressures (8, 35, 61, and 101 kPa) for three pulsed-vacuum cycles (one cycle consisted of three repetitions of 10 min of depressurization and 10 min of vacuum liberation). The diffusion coefficients (D) of calcium cations (Ca2+) gradually reduced over time and were significantly pronounced (p < 0.05) at the first three hours of the external gelation process. The rate of weight reduction (WR) and rate of volume shrinkage (Sv) varied directly according to the D value of Ca2+. A significant linear relationship between WR and Sv was observed for all working pressures (R2 > 0.91). An application of a pulsed vacuum at 8 kPa led to the highest weight reduction and shrinkage of Ca-Alg hydrogel samples compared to other working pressures, while 61 kPa seemed to be the best condition. Although all textural characteristics (hardness, breaking deformation, Young's modulus, and rupture strength) did not directly variate by the level of working pressures, they were likely correlated with the levels of WR and Sv. Scanning electron micrographs (SEM) supported that the working pressure affected the characteristics of Ca-Alg hydrogel structure. Samples stimulated at a working pressure of 8 kPa showed higher deformation with heterogenous structure, large cavities, and looser layer when compared with those at 61 kPa. These results indicate the PVS is a promising technology that can be effectively applied in the external gelation process of Ca-Alg gel. [ABSTRACT FROM AUTHOR]

The impact of far‐infrared and conventional heaters on heat distribution and physicochemical qualities of chicken nuggets and frying medium were investigated. For chicken nuggets, moisture content, fat content, color (L*, a*, and b*), and texture characteristics were determined, while free fatty acid (FFA), peroxide value (PV), total polar materials (TPMs), and color were used to measure the quality of frying oil. A higher heating rate and more uniform heat distribution were observed in the far‐infrared frying. Physicochemical qualities of chicken nugget were not significantly influenced by type of heater, except the fat content in the crust was significantly higher (p < 0.05) in far‐infrared fried samples. The FFA, TPM, and color values of frying oil were better in far‐infrared frying. Far‐infrared frying can be used for about 56 and 115 more cycles than conventional frying when using FFA of 0.8% and TPM of 25%, respectively as an indicator to discard the oil. Practical application: These results present a novel technology for using far‐infrared radiation in deep‐fat frying process. The far‐infrared radiation provides a way of uniform heating of food. In addition, it therefore shortens frying time, saves energy, and prolong the shelf life of frying medium. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the influence of various pre‐treatments on the physicochemical and sensory characteristics of vacuum‐fried (VF) banana chips (120°C, 41.3 kPa) and consequently compare them to atmospheric‐fried (AF) banana chips (170°C). Pre‐treatments comprised of osmotic dehydration with sucrose solution (ODSu), osmotic dehydration with salt solution (ODSa), microwave heating (MV), and hot air‐drying (HD). The moisture content, oil content, L*, b*, and index of firmness of all pre‐treated banana chips were significantly decreased, whereas values for a*, volume shrinkage, and hardness were increased when compared to those without pre‐treatment. The ODSu sample provided the lowest oil content. The highest volume shrinkage was obtained from HD and MV treatments. Sensory evaluation revealed that VF chips exhibited the highest scores in color, crispiness, and oiliness when compared to AF chips. ODSu and ODSa samples positively affected the color, crispiness, and taste properties. Practical applications: Although there have been several techniques aimed at reducing the oil content of chips, the particular method investigated in the current work, pre‐treatment before VF, has not so far been investigated. The application of pre‐treatment processes prior vacuum or atmospheric frying in this study could reduce oil absorption and increase the score in sensory properties of fried banana chips. This process could be applied in other fried products in commercial scale. [ABSTRACT FROM AUTHOR]