Results 71 to 80 of about 3,816 (191)

A community resource persons’ training guide: improving food and nutrition security through banana-based farming systems and foods [PDF]

, 2017
The information in this manual was selected following gaps identified at community level through focus group discussions and household surveys. The guide first describes what food security implies, it then goes on to give basic concepts on nutrition, i.e.
Bergh, I. van den, Ekesa, B., Johnson, V., Kennedy, G., Nabuuma, D., Ocimati, W.   +5 more
core   +1 more source

Rice Bran Supplements the Nutritional Density of Ready‐to‐Use Therapeutic Foods: A Targeted Nutrient and Non‐Targeted Metabolomic Analysis

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Incorporating rice bran in ready‐to‐use therapeutic foods (RUTFs) was used for treatment of childhood malnutrition. RUTF nutrient analysis showed increased dietary fiber and vitamins E and B1. Non‐targeted metabolomics revealed significant changes in lipids, amino acids, carbohydrates, vitamins, and phytochemicals corresponding to rice bran.
Annika M. Weber, Emma S. Bovaird, Sahar B. Toulabi, Silvia Barbazza, Moretta Damayanti Fauzi, Fildzah K. Putri, Khaerul Fadly, Kharisma Tamimi, Diva M. Calvimontes, Rimbawan Rimbawan, Zuraidah Nasution, Puspo Edi Giriwono, Frank T. Wieringa, Elizabeth P. Ryan   +13 more
wiley   +1 more source

Development and sensory acceptance of products manufactured with green banana flour

, 2022
The present work aimed to develop, to make sensory evaluation and to investigate the purchase intention of bakery products based on green banana flour. This is a descriptive study of a qualitative-quantitative approach, in which three different products (bread, cookie and cake) based on green banana flour, were tested through sensory assessment ...
Medeiros, Angela de Fatima da Costa, Hautrive, Tiffany Prokopp, Silva, Maritiele Naissinger da, Bohrer, Cariza Teixeira   +3 more
openaire   +1 more source

Pasting and physical properties of green banana flours and pastas [PDF]

, 2018
Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated.
Cheok, Choon Yoong, Chin, Nyuk Ling, Hussain, Norhayati, Manan, N. A., Sulaiman, Rabiha, Zakora, A. J.   +5 more
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

Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation [PDF]

, 2018
Jackfruit and Okra are popular fruit crops grown in India. The seeds are the by-product obtained during the processing of these crops. Jackfruit seed possess disposal problem if not handled properly.
Sahai, M. M. (Ms)
core  

Development and characterization of gluten-free noodles from whole rice flour and green banana flour

Journal of Agroalimentary Processes and Technologies
The food industry is constantly seeking to identify and valorise new natural and sustainable sources, such as plant powders and unconventional flours, as alternatives to traditional flours. The objective of this study was to evaluate the nutritional potential of green banana flour (GBF) to develop and optimize a gluten-free noodle assortment with ...
Daniela Stoin, Ruth Gal, Călin Jianu, Mariana-Atena Poiana, Ersilia Alexa, Ariana Bianca Velciov, Diana Moigradean   +6 more
openaire   +1 more source

Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)

LWT, 2019
Abstract Banana and plantain offer larger scope in the preparation of designer foods with enriched functional constituents. The study was targeted to investigate the functional and structural differences between different genome groups of banana and its influence on functional characteristics and chemical constituents.
P. Suresh Kumar, A. Saravanan, N. Sheeba, S. Uma   +3 more
openaire   +1 more source

Application of green banana flour for partial substitution of wheat flour in sliced bread

Semina: Ciências Agrárias, 2018
The objective of this work was to develop a sliced bread product with green banana flour in order to obtain high resistant starch content and good acceptance. Four bread formulations were studied, at concentrations of 0% (control), 15%, 20% and 25% green banana flour (Terra Maranhão variety).
Eliseth de Souza Viana, Andrea dos Santos Souza, Ronielli Cardoso Reis, Vânia Jesus dos Santos de Oliveira   +3 more
openaire   +1 more source

Exploring the nutritional, physicochemical and hypoglycemic properties of green banana flours from unexploited banana cultivars of southern India

Sustainable Food Technology
Herein, we investigate raw banana flours derived from unexploited cultivars in Southern India, focusing on their nutritional profile, physicochemical characteristics, and hypoglycemic effects. The findings show that the flours are promising functional foods, providing nutrition and health benefits.
V. S. Shini, Abraham Billu, Abhijith Suvachan, P. Nisha   +3 more
openaire   +2 more sources