Results 41 to 50 of about 23,248 (160)

Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas

Sustainability
Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it.
Mercedes Martín Lorenzo, Ana Piedra-Buena Díaz, Carlos Díaz Romero, Elena M. Rodríguez-Rodríguez, M. Gloria Lobo   +4 more
openaire   +2 more sources

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, EarlyView.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source

Formation of Amylose–Lipid Complexes in Green Banana (Musa × paradisiaca) Flour Enriched with Hot-Pressed and Cold-Pressed Virgin Coconut Oil

Applied Sciences
This work examined the development of amylose–lipid complexes in green banana flour (Musa × paradisiaca) incorporated with virgin coconut oil (VCO), focusing on their spectral, thermal, and in vitro digestibility characteristics.
Emma Santo, Maria Carmen Tan, Allysa Ysabelle De Mesa, Marwin Hared Eder, Christine Basilla Bongay, Cyril John Domingo, Kathrina Lois Taaca, Cedric Delattre, Aldrin Bonto   +8 more
doaj   +1 more source

Effects of supplementation with kombucha and green banana flour on Wistar rats fed with a cafeteria diet

Heliyon, 2021
Introduction: With the increase of chronic diseases as a consequence of the population's eating habits, there is also a growing interest in foods rich in bioactive compounds capable of mitigating these diseases.
Marianela Andrea Díaz Urrutia, Amanda Gemelli Ramos, Rafaela Beatriz Menegusso, Rafael Dewes Lenz, Mateus Gemelli Ramos, Adriana Gadioli Tarone, Cinthia Baú Betim Cazarin, Solange Maria Cottica, Sóstenez Alexandre Vessaro da Silva, Daniela Miotto Bernardi   +9 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Banana and plantain (Musa spp.) cultivar preference, local processing techniques and consumption patterns in Eastern Democratic Republic of Congo [PDF]

, 2012
This cross-sectional study carried out in North Kivu (NK) and South Kivu (SK) of the Eastern Democratic Republic of Congo aimed to identify the most preferred Musa cultivars, their processing/cooking methods and Musa consumption patterns among rural ...
Blomme, Guy, Davey, Mark W., Dhuique-Mayer, Claudie, Ekesa, Béatrice, Karamura, Deborah, Kimiywe, Judith, Van den Berg, Inge   +6 more
core  

Continuity and change: Negotiating gender norms in agricultural research for development in Rwanda [PDF]

, 2020
This resource is for research and development practitioners working in agriculture and rural development in Rwanda. The objective is to provide information about the ways in which gender norms in Eastern Rwanda are changing, and which ones remain ...
Farnworth, Cathy R., Rietveld, Anne M.
core  

Content and retention of provitamin a carotenoids following ripening and local processing of four popular Musa cultivars from Eastern Democratic Republic of Congo [PDF]

, 2013
Changes in the concentrations and retention levels of total and individual provitamin A carotenoids (pVACs) during ripening and local processing of the four most popular Musa cultivars of Eastern Democratic Republic of Congo were established through HPLC
Blomme, Guy, Davey, Mark W., Dhuique-Mayer, Claudie, Ekesa, Béatrice, Kimiywe, Judith, Van den Berg, Inge   +5 more
core   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles

Foods, 2022
The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour.
Po-Hsien Li, Chien-Wen Wang, Wen-Chien Lu, Yung-Jia Chan, Chiun-Chuan Roger Wang   +4 more
doaj   +1 more source