Nutritional and Func...

A systematic review of green plantain flour (GPF) as a potential raw material for developing gluten-free functional food products was carried out. The study’s objectives are to review the nutritional and functional properties of GPF cultivars, their composites and various functional food (FF) products that GPF have been subjected to or potentially suggested. Through research strings search on four databases (PubMed, Medline, Cinahl and Scopus), this systematic review identified 62 articles that fulfil the inclusion criteria; however, 34 articles made the final cut after review for duplication and relevance to the study’s objectives. There is variability in proximate and functional properties of GPF cultivars, which impact the mineral composition. However, they can potentially be used to produce healthy, functional products due to their high content of resistant starch (RS-2), which makes up 47-57% of dry weight (d.w). The protein of the cultivars ranged from 1.29% to 4.45% and can improve through composite blends with other flour such as tiger nut flour, amaranth flour, and wheat flour. The composite and pure GPF has been used in FF products such as cookies, spaghetti, muffins, bread and sponge cakes. Regardless of the content in compositional properties, every cultivar of GPF has the potential to provide GF functional food products; however, to enhance the potentiality for health-related benefits and acceptability, a carefully blended composite of GPF and other available flour is encouraged.