Authors: NGOH NEWILAH Gérard Bertin, TAKAM NGOUNO Annie, KENDINE VEPOWO Cédric, MANJIA NGOUNGOURE Solange Ulrich, NJAPNDOUNKE Bilkissou, WAMBO Pascal, FOKOU Elie, d ETOA François-Xavier.
In order to promote locally made agriproducts, diversify the use of plantain-based flours (Musa AAB) in Cameroon and improve on the dietary situation of celiac patients in the world by formulating accessible gluten-free foods, flour from a plantain variety (Big ebanga) was used for the production of pasta. Physicochemical characterization of plantain flour and durum wheat flour was done. The Response Surface Methodology (RSM) was used to study the effect of the quantity of 3 factors (water, egg white and xanthan gum) on the cooking quality of pasta (swelling index and cooking loss). The optimal conditions were determined for each response. Therefore, the two formulations retained and the classic one was coded for sensory evaluation using the 9-point hedonic scale. The physicochemical characterization of flours revealed a significant difference (p<0.05) in the evaluated parameters except for lipid content. Regarding optimization, only the quantity of xanthan gum influenced the evaluated responses. Sensory evaluation results revealed three categories of panelists following their preferences, and enabled to bring out two conclusions: 1. plantain-based flours are fit for the manufacture of pasta, and 2. it is relevant to improve on some organoleptic qualities of plantain flour-based pasta in the framework of further studies.
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