Results 111 to 120 of about 1,413 (202)
, 2017 The study is focused on the effect of partial substitution of dried plantain flour on the sensory and functional properties of maize flour based snack (kokoro).Snacks are food substances usually consumed in between meals and usually have low nutritional ...
Kayode, Rowland +5 more
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Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour. [PDF]
Heliyon, 2020 Román-Moreno JL +7 more
europepmc +1 more source
MODELLING HOUSEHOLD DEMAND FOR PLANTAIN IN URBAN COMMUNITIES, OYO STATE
AGRISEThe study was conducted to determine household demand for plantain in urban communities of Oyo State, Nigeria. The objectives analyzed the nature of demand for plantain as a consumer good, determined the relationship between plantain and other staples ...
Olabisi Damilola Omodara +2 more
doaj +1 more source
Plantain, banana and wheat flour composites in bread making: prospects for industrial application
African Journal of Food, Agriculture, Nutrition and Development, 2015 Bread is one of the most convenient, least expensive and most important staple foods in the world today. It is usually fermented and baked into loaves or cakes. Bread making has been with the Chinese for 5000 years and has also been found in ancient Egyptian tombs and reported widely in the Old Testament of the Holy Bible and in the Holy Qur’an.
openaire +2 more sources
Dr Determination of the Optimum Storage Conditions of Plantain Flour
Abstract: The study is to determine optimum storage stability of plantain flour at different material packages. The results showed that the packaging materials and duration of storage had an effect on all the proximate parameters and functional ...
Chikwado, Ugwu kenneth +1 more
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, 2018 Bar cookies are generally consumed as snacks. This product is considered as emergency food that is easy to consume, provides sufficient calories and adequate nutrients. This study evaluates the quality of bar cookies based on their sensory and chemical
NURHAYATI, Nurhayati +2 more
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International Journal of Home Economics, Hospitality and Allied ResearchThe study accessed the chemical composition and sensory evaluation of products made from oat (Avena sativa) and unripe plantain (Musa paradisiaca). This research aimed to determine the chemical composition of food products made from unripe plantain and ...
Nkechi G. Onyeke +3 more
doaj +1 more source
Plantain flours as potential raw materials for the development of gluten-free functional foods
Carbohydrate Polymers, 2018 Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties.
openaire +3 more sources
PolysaccharidesLollipop sticks were developed with fully biobased materials made of different plantain by-products, using extrusion processing followed by hot compression molding. The thermoplastic matrix was constituted of flour and starch from plantain bunch pulp and
Juan Pablo Castañeda-Niño +7 more
doaj +1 more source
Economics of plantain flour and chips processing in Oyigbo LGA of Rivers State [PDF]
, 2018 The research considered the economics of plantain chips and flour processing in Oyibo Local Government Area of Rivers State. Purposively, six (6) communities were selected for the study because of the concentration of plantain processors in those areas ...
Uche, Chima +2 more
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