Results 121 to 130 of about 1,413 (202)

Technical and economic study of plantain food products [PDF]

Plantain (Banana-Musa AAB) is a widely growing but commercially underexploited tropical fruit. This study demonstrates the processing of plantain to flour and extends its use and convenience as a constituent of bread, cake and biscuit.
Ogazi, P.O.
core  

Proximate Composition, Minerals and Heavy Metals Content of Cassava, Plantain and Yam Flour Sold in Some Markets in Port Harcourt, Nigeria

, 2019
The quality of retailed samples of cassava, yam and plantain flour produced in private homes without adequate monitoring is a concern to consumers. Consequently, this study was aimed at determining proximate composition, minerals and heavy metals content
Elenwo, Mercy, Odu, Ngozi Nma, Maduka, Ndukwe   +2 more
core   +1 more source

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, A. T. Oyeyinka, O. R. Karim, K. A. Toyeeb, S. J. Olatunde, A. K. Arise   +5 more
doaj  

Development and Performance Analysis of Integrated Plantain Flour Processing Machine

International Journal of Advanced Science and Engineering, 2022
Nwadinobi, C., Esenamunjor, T., Mejeh, K., Ibeh, M.   +3 more
openaire   +2 more sources

Physicochemical properties of stiff dough ‘amala’ prepared from plantain (Musa Paradisca) flour and Moringa (Moringa oleifera) leaf powder

, 2015
Plantains are a good source of resistant starch and are currently being used in the dietary management of diabetes when consumed in the unripe stage.
Oyeyinka, Samson, Kayode, Rowland, Rowland Kayode, Adewumi Oyeyinka, Oyeyinka, Adewumi, Karim, Olayinka, Samson Oyeyinka, Olayinka Karim   +7 more
core  

Data on physicochemical properties of active films derived from plantain flour/PCL blends developed under reactive extrusion conditions. [PDF]

Data Brief, 2017
Gutiérrez TJ, Alvarez VA.
europepmc   +1 more source

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

SENSORY, TEXTURAL AND COOKING QUALITY OF INSTANT NOODLES PRODUCED FROM MUSA SPP - WHEAT COMPOSITE FLOURS

Arid Zone Journal of Engineering, Technology and Environment, 2018
Enormous post-harvest losses (35 - 60%) associated with banana and plantain products in Nigeria and other producing countries in the tropics culminate in great losses for farmers.
W. A. Adebayo, B. S. Ogunsina, K. A. Taiwo   +2 more
doaj  

Composition, Functionality, and Use of Plantain Peel (<i>Musa paradisiaca</i>): A Scoping Review. [PDF]

Foods
Peres AP, Puerari C, Beserra BTS, Bento JAC, Morzelle MC, Zeppa G.   +5 more
europepmc   +1 more source

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain. [PDF]

Food Sci Nutr
Otoo GS, Kizzie-Hayford N, Dadzie RG, Seidu-Larry S, Gyimah CA, Geraldo V, Kaburi SA, Lamptey FP, Adade I, Ampofo-Asiama J.   +9 more
europepmc   +1 more source