Physicochemical and Functional Properties of Bulla from Ensete ventricosum for Food Applications

Getu Weyya Chewicha ^1* Eneyew Tadesse Melaku ¹ Habtamu Admassu Tessema ¹ MUHAMMED ADEM ABDULLAHI ²

• ¹ Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
• ² Jimma Institute of Technology, Jimma University, Jimma, Oromia Region, Ethiopia

Enset (Ensete ventricosum) is a perennial crop native to Ethiopia, providing starch-based foods for roughly 24 million people. This study aimed to investigate how different parts of Ensete ventricosum and pressing cycles affect the proximate composition, functional properties, and mineral content of bulla extracted from the pseudostem and corm at various processing stages. The proximate composition, including moisture, ash, fat, fiber, and crude protein, was determined using AOAC method 920.87. Carbohydrates were measured per FAO guidelines, and gross energy content was calculated using Atwater conversion factors. Functional properties, such as bulk density, Water and oil absorption capacities and Swelling power and solubility were evaluated. Mineral content was analyzed using scanning electron Microscopy (SEM) coupled with Energy-Dispersive X-Ray Spectroscopy (EDS). The yield of bulla from the first, second, and third pressings of the pseudostem was 25.86%, 25.80%, and 4.06%. Proximate composition showed moisture content from 15.35% to 16.10%, ash from 0.205% to 0.335%, crude fiber from 0.405% to 0.300%, protein from 0.595% to 0.760%, and carbohydrates from 0.570% to 0.760%. Functional properties of bulla varied: bulk density (0.645±0.006 to 0.813±0.009 g/mL), water absorption (1.803±0.077 to 4.413±0.286%), solubility index (3.100±0.424 to 6.391±0.136%), oil absorption (1.752±0.011 to 2.043±0.003 mL/g), and swelling power (4.945±1.133 to 7.430±0.940). Elemental composition showed ranges for oxygen (53.05 to 91.1), sodium (-2.45 to 2.33), magnesium (-0.99 to -0.02), potassium (0.47 to 4.91), copper (-3.73 to 11.94), zinc (-1.87 to 3.96), selenium (-1.24 to 0.95), calcium (0.02 to 0.43), and iron (-0.55 to 4.06). The study highlighted significant impacts of enset pressing cycles and fractions on bulla's physicochemical, functional, and mineral composition. Carbohydrates dominated, with moderate fiber, protein, and fat levels enhancing its functionality as a food stabilizer and thickener. The corm was rich in calcium and iron, improving gelling properties, while pseudostem bulla showed high potassium, supporting viscosity modification. The study enhances understanding of processing effects on bulla, aiding its utilization in food applications.