Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient [PDF]
Frontiers in Nutrition, 2019 There is a growing interest in the development of functional ingredients, including those with high indigestible carbohydrate content. Unripe plantain flour (UPF) is a source of indigestible carbohydrates, type II resistant starch (RS) in particular.
Daniel E. Garcia-Valle +4 more
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Effects of packaging and ripeness on plantain flour characteristics during storage. [PDF]
Food Sci Nutr, 2022 AbstractThe increasing implication of plantain flour in various food formulations calls for the need to evaluate the effects of ripening stage, packaging materials, and storage duration on its proximal composition and functional properties. For this study, plantain flours were produced from the cultivar Alloga at unripe and semiripe stage 3.
Honfo FG, Togbe EC, Dekker M, Akissoe N.
europepmc +3 more sources
Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends [PDF]
Cogent Food & Agriculture, 2019 Chin-chin has been identified to be one the favored food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched chin-chin ...
Ebenezer Oluwaseun Adelekan +4 more
doaj +2 more sources
Effect of drying methods on the sorption isotherms of plantain flour [PDF]
Croatian Journal of Food Science and Technology, 2019 The demand for plantain flour has increased in recent years due to its health benefits and industrial applications, however, there is dearth of information on the effect of drying methods on the sorption isotherm of plantain flour.
LATEEF OLADIMEJI SANNI +6 more
doaj +2 more sources
Promising green banana and plantain genotypes for making flour [PDF]
Pesquisa Agropecuária Brasileira, 2019 : The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield.
Ronielli Cardoso Reis +5 more
doaj +4 more sources
Development and Performance Evaluation of a Pulverizer for Plantain Flour Process Plant [PDF]
Production Engineering Archives, 2021 Diabetes, adjudged a risk factor for coronavirus infectious disease 2019 (COVID-19), can be managed through consumption of plantain and its associated products.
Olutomilola Emmanuel Olatunji +3 more
doaj +2 more sources
Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage [PDF]
Heliyon, 2023 This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation
Olga L. Torres-Vargas +4 more
doaj +2 more sources
Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour [PDF]
Cogent Food & Agriculture, 2019 This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50 ...
M. O. Adegunwa +3 more
doaj +2 more sources
Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats [PDF]
FoodsPlantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop.
Jinfeng Fu +10 more
doaj +2 more sources
Journal of Chemistry, 2020 Unripe plantain has been considered as having commercial potential or used as an ingredient for other foods. Information on the physicochemical and carotenoid properties of flours from hybrid plantain cultivars in the literature is limited.
Ekpereka Oluchukwu Anajekwu +4 more
doaj +3 more sources