Production and characterization of unripe plantain (musa paradisiaca l.) Flours.
, 2008 Four dehydration methods were employed to produce and, then, characterize and compare flours elaborated from commercial unripe plantain (Musa paradisiaca L subsp. normalis), variety Harton/Horn. Dehydration of the unripe edible portion of the plantains was completed using tray chamber and double drum dryers, lyophilization (freeze-drying) and microwave
Pacheco-Delahaye, Emperatríz +3 more
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CURRENT SITUATION OF FOOD SECURITY IN THE D.R. CONGO: DIAGNOSTIC AND PERSPECTIVES [PDF]
Food Consumption/Nutrition/Food Safety,
Tollens, Eric
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Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation [PDF]
, 2018 Jackfruit and Okra are popular fruit crops grown in India. The seeds are the by-product obtained during the processing of these crops. Jackfruit seed possess disposal problem if not handled properly.
Sahai, M. M. (Ms)
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Chemical composition, functional and baking properties of wheat-plantain composite flours
African Journal of Food, Agriculture, Nutrition and Development, 2016 The feasibility of partially replacing wheat flour with plantain flour in bread and biscuit making were investigated. Matured plantains (Musa paradisiaca) were pulped, blanched, dehydrated and pulverized. The wheat flour (WF) was substituted by plantain four at levels of 5, 10, 20 and 30% and 0, 50, 60, 70, 80 90 and 100% for bread and biscuit making,
Mepba, Horsfall D +2 more
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Quelle agriculture vivrière pour le Nord du Gabon ? [PDF]
, 1995 La production agricole du département du Ntem au nord du Gabon est fondée sur la culture itinérante sur brûlis. Les cultures principales sont le manioc, la banane plantain, l'arachide et le concombre.
Delpech, B. +5 more
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Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
Croatian Journal of Food Science and Technology, 2014 The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages
S. A. Oyeyinka +5 more
doaj
South-North trade, intellectual property jurisdictions, and freedom to operate in agricultural research on staple crops: [PDF]
A biotechnology revolution is proceeding in tandem with international proliferation of intellectual property regimes and rights. Does the intellectual property impede agricultural research conducted in, or of consequence for, developing countries?
Binenbaum, Eran +4 more
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Pengaruh Penambahan Tepung Pisang Goroho terhadap Mutu Snack Food [PDF]
, 2017 Snack food adalah makanan yang dikonsumsi diantara waktu makan utama dan umumnya sudah merupakan bagian yang tidak bisa ditinggalkan dalam kehidupan sehari-hari terutama pada kalangan anak-anak remaja.Telah dilakukan penelitian variasi penggunaan tepung ...
Indriaty, F. (Fetty)
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Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain (Musa paradisiaca var. "apentu"). [PDF]
Int J Food Sci, 2023 Leeward BO, Alemawor F, Deku G.
europepmc +1 more source
Effect of feeding Colocasia (Colocasia esculenta (L) Schottl corn flour as a part of energy supplement on growth and nutrient utilization in Clarias gariepinus (Burchell, 1822) fingerlings [PDF]
, 2009 The objective of this study was to compare the nutritive value of boiled Colocasia esculenta flour (CECF) with that of yellow maize in practical rations of fingerlings. Boiling resulted in a slight increase in crude protein content and significant (84.5%)
Alegbeleye, W.O. +3 more
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