Results 11 to 20 of about 6,924 (209)
Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain. [PDF]
Food Sci NutrThis study aims to enhance the nutritional quality of maize porridge, a popular meal in many developing countries, by adding soybean and ripe plantain flours which are rich in protein and β‐carotene, respectively. The addition of soybean and ripe plantain to form composite flour did not affect water binding, swelling power, and viscosity compared to ...
Otoo GS +9 more
europepmc +2 more sources
First Report of Impatiens Necrotic Spot Virus on Plantago asiatica Cultivated in Open Fields [PDF]
Research in Plant Disease, 2021 In August 2020, necrotic ringspots on leaves were observed on 20 from 143 Plantago asiatica plants in open fields in Eumseong, Chungcheongbuk-do. Eight symptomatic Plantago asiatica plants were subjected to investigation on viral infection by reverse ...
Bong Nam Chung +3 more
doaj +1 more source
Fermentation, 2022 The plantain agro-industry generates different residues in the harvest and post-harvest stages. Therefore, the design of processes for valorization is required.
James A. Gómez +2 more
doaj +1 more source
Data in Brief, 2018 The ‘Plantain-Optim’ dataset (came from the ‘Plantain-Optim’ experiment conducted from 2009 to 2011 at CARBAP experimental station in Cameroon. The main objective was to describe agronomic potential of nine plantain varieties, including five natural ...
Sylvain Dépigny +7 more
doaj +1 more source
A review of raw plantain size reduction
Scientific African, 2021 Size reduction is very fundamental and crucial to (and enhances subsequent operations in) postharvest processing of raw plantain into storable and value-added products.
Emmanuel Olatunji OLUTOMILOLA
doaj +1 more source
The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar [PDF]
BIO Web of Conferences, 2023 Snack bars can be made from plantain flour, processed with and without peeling combined with fermentation and nonfermentation process as one of sustainable food innovation.
Ekafitri R +4 more
doaj +1 more source
Influence of Different Forms of Plantain (Plantago lanceolata L.) Herb on Performance, Serum Metabolites, and Meat Quality of Broilers [PDF]
Poultry Science JournalA total of 200 day-old COBB-500 chicks were randomly allocated into four dietary treatments with five replications and ten birds per replicate for 28 days to select the most effective forms of plantain herb for broiler performance and meat quality.
Md. Aliar Rahman +4 more
doaj +1 more source
Comparison of Antibiotic, Probiotic and Great Plantain (Plantago major L.) on Growth Performance, Serum Metabolites, Immune Response and Ileal Microbial Population of Broilers [PDF]
Poultry Science Journal, 2016 The objective of the study was to compare the effects of antibiotic virginiamycin, probiotic Protexin® and Plantago major L. (plantain) on performance, serum metabolites, immune response, and the ileal microbial population of broilers. The experiment was
Mazhari M +3 more
doaj +1 more source
Foods, 2021 Plantain is a key staple food in Central and West Africa, but there is limited understanding of its market in Africa. In addition, the cooking methods for enhancing the nutritional value, consumer preference, and willingness to pay for plantain and ...
Patchimaporn Udomkun +8 more
doaj +1 more source
Journal of Agriculture and Rural Development in the Tropics and Subtropics, 2023 New agroecological practices propose to manage soil fertility using soil microorganisms such as arbuscular mycorrhizal fungi (AMF). However, few studies have been conducted on the impact of plantain mycorrhization and metal (Fe2+ and Al3+) solubilisation
Emile B. Bolou-Bi +3 more
doaj +1 more source