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
exaly +4 more sources
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.
Fernande Honfo, Matthijs Dekker
exaly +5 more sources
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 +2 more sources
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
europepmc +2 more sources
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
europepmc +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
Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. [PDF]
J Sci Food AgricAbstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Viana LM +5 more
europepmc +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
Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (Musa paradisiaca), Breadfruit (Artocarpus altilis), and Cinnamon (Cinnamomum venum) [PDF]
FoodsThis study aimed to assess the characteristics of flour and cookies produced from composite plantain, breadfruit, and cinnamon blends. Six samples were created by combining the flours (Plantain, Breadfruit, and Cinnamon Composite (PBC)) in the following ...
Mojisola Olanike Adegunwa +5 more
doaj +2 more sources
Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach
Croatian Journal of Food Science and Technology, 2023 Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of
Elizabeth Oluremi Farinde +2 more
doaj +1 more source