Results 91 to 100 of about 1,413 (202)

Functional, Nutritional and Sensory Characteristics of Biscuits Improved with Plantain, Breadfruit and Termite Flour

, 2021
Background: High cost of wheat flour in non-wheat producing countries poses an economic problem.Objectives: The potentials of plantain, breadfruit and termite in biscuit making as well as the nutritional and sensory characteristics of the processed ...
Ugwuanyi, Ugonne F., Ani, Peace N., Madukwe, Edith U.   +2 more
core  

Reported Availability, Additional Cost and Use of Methods to Limit Cross‐Contact of Gluten‐Free Foods in Restaurants in a Canadian Large Urban Centre

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background The availability and cost of gluten‐free (GF) products in grocery stores and online have increased in recent years, but less is known about availability and cost of GF menu items in restaurants, as well as whether methods are being implemented to limit cross‐contact (CC) of GF with gluten‐containing menu items.
Danielle Defries, Caitlynn Danchuk, Jo‐Ann Stebbing, Jay C. Petkau, Heather Blewett   +4 more
wiley   +1 more source

Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour

, 2018
The demand for plantain flour has increased in recent years due to its health benefits and industrial applications and information on the effect of drying methods on the physicochemical and functional characteristics of plantain flour in literature is ...
Siwoku, Bernard, Akinsanya, Aminat, Olajide Paul Sobukola, Aminat Akinsanya, Abdul Rasaq Adebowale, Sanni, Lateef Oladimeji, Gbemisola Jamiu Fadimu, Adebowale, Abdul Rasaq, Abdulsam Saghir, Olatundun Kajihausa, Kajihausa, Olatundun, Saghir, Abdulsam, Bernard Siwoku, Sobukola, Olajide Paul, Lateef Oladimeji Sanni, Sarafadeen Kareem, Monilola Kudirat Adenekan, Adenekan, Monilola Kudirat, Fadimu, Gbemisola Jamiu, Kareem, Sarafadeen   +19 more
core   +1 more source

SORGHUM – OGI PLANTAIN FLOUR FOOD BLEND: AN ALTERNATIVE WEANING FOOD FOR NEAONATES [PDF]

, 2016
The inability of some parents to afford the commercial weaning foods has led to an increase in case of malnutrition. This is predominant in babies that have reached the weaning stage.
EMMANUEL, Olabisi Theresa, Ajanaku, K. O., Bamgboye, O. A., MUSTHAFA, Bisola   +3 more
core  

Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast

, 2023
Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch.
Desnilasari,Dewi, Afiati,Fifi, Priadi,Gunawan, Setiyoningrum,Fitri, Ekafitri,Riyanti, Kumalasari,Rima   +5 more
core   +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

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

Nutritional and Microbial Quality of Locally Processed Plantain Flour

International Journal of Innovative Science and Research Technology (IJISRT)
Flour is a fibre rich in carbohydrate but the preparation and packaging process are exposed to microbial contaminations and nutritional alterations. This study was therefore undertaken to evaluate the microbial and nutritional quality of packaged and unpackaged plantain flour.
Oku I., Oyadougha W.T.
openaire   +1 more source

Nutritional assessment of instant poundo flour from blends of yam and unripe plantain flour

Ceylon Journal of Science
Instant pounded yam dough obtained from yam flour is an emerging alternative to pounding boiled yams. Incorporating unripe plantain four into it becomes necessary to obtain an enriched meal for a better and healthier diet option. This study therefore investigated the nutritional compositions of yam and unripe plantain flour blends and the sensory ...
J. A. Adejuyitan, B. E. Alabi, M. R. Awe
openaire   +1 more source

Preliminary Quality Evaluation of Selected Plantain Flour (Musa Paradisiaca) Sold in Port Harcourt Markets, Nigeria

, 2015
Post harvest loss is a major problem limiting the production of plantain. In recent years, farmers and plantain processors have adopted processing of plantain into flours as a means of market diversification and consequently curtailing glut.
M.N, Adindu, O.A., Ogundare-Akanmu, M.E, Inana   +2 more
core