Results 1 to 10 of about 1,009 (171)

Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends

Cogent Food & Agriculture, 2017
Plantain is a staple food in many African and Asian countries yet it is underutilized and experiences huge post-harvest losses annually. This study attempts to increase plantain utilization through processing into more shelf stable products.
Adebanjo A. Badejo, Adeboye P. Osunlakin, Ademola Famakinwa, Atinuke O. Idowu, Tayo N. Fagbemi   +4 more
doaj   +1 more source

Eco‐Friendly Bioplastic Film Produced With Green Plantain Starch (Musa paradisiaca L.): Effect of Activated Carbon Addition and Hydrothermal Modification

Polymer Composites, Volume 47, Issue 9, Page 8048-8063, 10 May 2026.
Activated Carbon as a Reinforcing Material for Starch Bioplastics. ABSTRACT Eco‐friendly starch‐based bioplastic films reinforced with activated carbon (AC) were produced using green plantain starch in its native and heat‐moisture treatment (HMT) forms to overcome typical limitations of starch materials, such as low mechanical strength and poor water ...
Eduardo Bruno Macêdo Viana, Matheus Ferreira Almeida, Maria José Missão Cordeiro, Sara Moreno Pereira Lacerda, Alcebíades Rebouças São José, Renata Cristina Ferreira Bonomo, Cassiara Camelo Eloi de Souza, Mateus Pereira Flores Santos, Cristiane Martins Veloso   +8 more
wiley   +1 more source

Comparative Effects of Natural and Alternative Ripening Inducers on the Nutritional Qualities of Plantain Flours

Journal of Food Innovation, Nutrition, and Environmental Sciences
This study was aimed at comparing the effects of natural and alternative ripening agents, namely natural ripening, calcium carbide, cassava peel, and unripe wild mango, on the nutritional attributes of plantain (Musa paradisiaca) under a completely ...
Abraham Olasupo Oladebeye, Aderonke Adenike Oladebeye, Akeem Olalekan Adelu   +2 more
doaj   +1 more source

Valorization of Banana Biomass: Nutritional and Phytochemical Insights With Applications in Food and Allied Industries

eFood, Volume 7, Issue 2, April 2026.
Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima, Saeed Akhtar, Muhammad Zulqarnain Khan, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Elham Assadpour, Tuba Esatbeyoglu, Seid Mahdi Jafari   +8 more
wiley   +1 more source

Toxicity Studies on Flour Produced from Unpeeled Green Plantains

The Journal of Agriculture of the University of Puerto Rico, 1963
Two groups of 11 chicks each were used in this experiment. One group was fed commercial chickenfeed, whereas the other was served a mixture of 1/3 commercial feed plus 2/3 plantain flour produced from the entire fruit, for a period of 45 days. The experiment continued in the same manner with the groups reduced to seven chicks each, for a period of 75 ...
Abdul R. Rahman, C. M. Berrocal, J. R. Cruz-Cay, J. D. Rivera-Anaya   +3 more
openaire   +2 more sources

Evaluation of Nutritional, Microbial and Sensory Attributes of Rice Tuwo Flour Fortified with Soy and Plantain Flour Blends

Journal of Advances in Microbiology, 2020
Aims: The aim of the work is to investigate the effect of soybean and Plantain flour fortification on the nutritional, microbial and sensory qualities of rice flour paste (Tuwo) fortified with soy and plantain flour blends. Methodology: White rice was cleansed, sorted and soaked in water for 12hrs and dried at 60OC for 12hrs.
Omoyeni Serah. E, Noah Abimbola. A
openaire   +2 more sources

Blood glucose and blood pressure lowering effect of diets supplemented with whole unripe plantain flour and effects on altered biomolecules in diabetic/hypertensive rats

Discover Food
Plantain has been used in folklore for the management of diabetes and hypertension. The locals either make whole unripe plantain fruits into wet slurry or powdered form.
Odunayo Michael Agunloye, Yetunde Faith Ogunyanmodi, Kelechi Mary Adebanjo, Ganiyu Oboh   +3 more
doaj   +1 more source

Economical Method for the Production of Flour from Green Plantains

The Journal of Agriculture of the University of Puerto Rico, 1963
An economical method was developed for producing a flour of acceptable quality from green plantains. Five lots weighing 20 pounds each were prepared for dehydration as follows: Peeled by hand and sliced, unpeeled and sliced, unpeeled sliced and treated with 2-percent potassium metabisulfite, and unpeeled sliced and treated with 2-percent citric acid ...
openaire   +2 more sources

Effect of Fermentation on the Proximate Composition of Ripe and Unripe Plantain Flour

Journal of Advances in Microbiology, 2017
Aim: The aim of the study was to investigate the effect of fermentation when ripe and unripe plantain flour was fermented for 72 hours at room temperature (32°C+2°C).Methodology: The effect of fermentation on the flours was accessed by determining the microbiological quality, proximate composition as well as the anti-nutritional content. Mixed flora of
Eromosele, Ojokoh, Ojokoh, A. O, Ekundayo, O. Adewale, Ezem, Linda, Chukwudum, A. Anyiam   +4 more
openaire   +2 more sources

PRODUCTION AND COMPARATIVE ASSESSMENT OF ALCOHOLIC DRINKS PRODUCED FROM CASSAVA, MAIZE AND PLANTAIN FLOUR USING LOCALLY PRODUCED AND IMPORTED ENZYMES

Food and Environment Safety, 2021
Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study.
Sunday Sunday SOBOWALE, Olawale Paul OLATIDOYE, Habibat Oluwatoyin ANIMASHAUN, Ayinde Lukman ODUNMBAKU   +3 more
doaj