Effects of packaging and ripeness on plantain flour characteristics during storage [PDF]
Food Science and Nutrition, 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.
Matthijs Dekker, Fernande Honfo
exaly +4 more sources
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
europepmc +5 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
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
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
Conceptual design of a process plant for the production of plantain flour
Cogent Engineering, 2016 Plantain has become an essential source of food in the Nigerian market today and to this effect, it is fast becoming a sought-after fruit, especially for persons diagnosed with diabetics. Being a perishable fruit, plantain is usually processed into flour
Sesan Peter Ayodeji
doaj +2 more sources
International Journal of Biological Macromolecules, 2016 Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials.
Lucía Famá, Tomy J. Gutiérrez
exaly +4 more sources
Cogent Food & Agriculture, 2016 Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents.
Y.A. Bamigbola +2 more
doaj +2 more sources
Process Intensification of Unripe Plantain Peel UV-C-Assisted Hot-Air Drying Combined with Ultrasound and Oxalic Acid Pretreatments: Drying Kinetics, Microstructure, and Product Quality [PDF]
FoodsThe agro-industrial valorization of unripe plantain peels through flour production represents a sustainable strategy for waste reduction and nutrient recovery.
Adriano S. H. de Souza +5 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