RESUMO
The increasing implication of plantain flour in various food formulations calls for the need to evaluate the effects of ripening stage, packaging materials, and storage duration on its proximal composition and functional properties. For this study, plantain flours were produced from the cultivar Alloga at unripe and semiripe stage 3. They were stored both in transparent polyethylene bags and in an opaque aluminum foil. Physicochemical analyses and functional characterization of the plantain flour were performed on samples taken prior to storage and on monthly basis for 6 months during storage. Ash and carbohydrate contents decreased while the yellowness and redness increased with ripening. Pasting viscosity drastically decreased with ripening. During storage, significant differences in color and among most functional characteristics were observed as a consequence of both storage duration and packaging materials. Based on this research, flour from semiripe plantain could be recommended for use in formulations requiring low viscosity. Besides, it is suggested to store plantain flours in opaque containers to reduce the variability in its properties, thus maintaining its original quality.
RESUMO
This article focuses on the use of biomass to produce transportation fuels such as synthetic natural gas, bioethanol and electricity under a sustainable scenario in West Africa in 2050. The aim of this work was to evaluate the feasibility of producing such biofuels using agricultural residues as feedstock in the studied area. The potential of biomass from ten agricultural residues was estimated in R environment using FAO data. Options were analyzed in order to generate portfolios of transportation fuels based on energy indicators, biomass availability and scenarios of technological progress. The optimal allocation varied from one country to the other, showing a fair tradeoff between the objective functions.
