Results 101 to 110 of about 1,413 (202)

Packaging materials and storage conditions suitable for high carotenoid plantain flour

, 2022
The best packaging materials and storage conditions suitable for high carotenoid plantain flour will be ...
Awoyale, Wasiu
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Extraction and Characterization of Starches from the Pulp and Peel of Native Plantain (Musa AAB Simmonds) from Two Colombian Departments

Polysaccharides
Plantain (Musa AAB Simmonds) of the Dominico hartón variety from two Colombian territories (Cauca and Risaralda) with differences in altitude was used to extract the flour and starch from the pulp and peel.
Juan Pablo Castañeda-Niño, José Herminsul Mina-Hernández, José Fernando Solanilla-Duque   +2 more
doaj   +1 more source

Issue Information

Food Biomacromolecules, Volume 3, Issue 2, Page 205-208, June 2026.
No abstract is available for this article.
wiley   +1 more source

[Preparation of cookies with a flour mixture of wheat and green plantain].

Archivos latinoamericanos de nutricion, 2001
With the purpose of diversifying the use of green plantain flour, a functional evaluation was performed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour; thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch.
R, Maldonado, E, Pacheco de Delahaye
openaire   +1 more source

Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition

Research Journal of Food Science and Nutrition
Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat.
T. K. Adebayo, E. A. Akande, A. S. Daramola, L. A. Azeez, I. A. Abdulraheem   +4 more
openaire   +1 more source

Enhancing Protein and Vitamin A Intake Through the Addition of Bambara Groundnut and Ripe Plantain to Maize Porridge

Legume Science
Protein deficiency, especially among children, is prevalent in most developing countries. One sustainable strategy proposed to tackle this deficiency is by incorporating locally available but underutilised staple foods that are rich in proteins such as ...
Gifty Serwaa Otoo, Ernest Ekow Abano, Robert Sarpong Amoah, Felix Edufia Agblemanyo, Rosemond Godbless Dadzie, Nazir Kizzie‐Hayford, Salifu Seidu‐Larry, Jerry Ampofo‐Asiama   +7 more
doaj   +1 more source

Evaluasi pengaruh substitusi tepung pisang kepok (Musa × Paradisiaca L.) terhadap sifat organoleptik, preferensi konsumen, serta kandungan protein dan kadar air pada produk olahan Shiroi Koibito

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Shiroi Koibito is a wheat flour-based cookie product that has a crispy texture but is low in fiber and local food ingredients. One alternative substitute ingredient that can increase nutritional value and utilize local commodities is plantain flour ...
Salanza Alfarest Darajat, Bambang Sugeng Suryatna   +1 more
doaj   +1 more source

Effects of storage on keeping quality and nutrient retention of plantain (Musa paradisiacal) flour

, 2019
Background: Plantain is one of the most important staples and cash crops of the tropical regions like Nigeria and West Africa. In Nigeria, unripe plantain is sliced, sundried, stored as a means of preservation, and later sold and milled into flour ...
Unuigbe, Oghuan Oiki, Adepoju, Oladejo Thomas, Talabi, Justina Y.   +2 more
core   +1 more source

Evaluation of bunch characteristics and flour yield potential in black Sigatoka resistant plantain and banana hybrids

, 2006
Post harvest evaluation is an important criterion in the screening of plantain and banana hybrids. Processing is a means of adding value to fruits, while extending shelf life and facilitating transportation.
Adeniji, Tajudeen A, Barimalaa, Iminabo S, Achinewhu, Simeon C   +2 more
core   +1 more source

Investigating the effect of drying factors on the quality assessment of plantain flour and wheat-plantain bread

, 2018
The objective of this research was to know the effect of drying factors on the quality attributes of plantain flour when used for composite bread. In this study, the drying parameters (temperatures and loading density) were employed to produce plantain ...
Part Time Mohd Zulhimi bin Zolkefali
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