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.
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Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient. [PDF]
Front Nutr, 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.
Garcia-Valle DE +4 more
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Spontaneous Fermentation-Induced Changes in Selected Ghanaian Plant-Based Flours: Physico-Functional and Biochemical Insights for Complementary Food Use. [PDF]
Food Sci NutrImpact of spontaneous fermentation on functional, pasting, and biochemical properties of indigenous Ghanaian plant matrices. ABSTRACT This study investigated the effects of spontaneous fermentation (SF) on the physicochemical and biochemical properties of seven Ghanaian staples: maize, millet, sorghum, sweetpotato, cassava, plantain, and soybeans.
Atuna RA +6 more
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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
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Perceptions of African Migrant Women Regarding Food Consumption During Pregnancy and the Postpartum Period in Australia: A Qualitative Study. [PDF]
J Hum Nutr DietABSTRACT Background Women face challenges maintaining a healthy diet during pregnancy and the postpartum period. These challenges may be heightened for African migrant women who have cultural dietary preferences that can complicate food decision‐making. This study aimed to understand African women's food related perceptions after migrating to Australia.
Olajide BR +3 more
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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
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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
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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
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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