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Investigation of functional and sensory properties of plantain flour in citric acid
Journal of Multidisciplinary Academic and Practice Studies, 2023Purpose: This study investigated the effects of process variables on the proximate, functional, and sensory properties of plantain flour. Research Methodology: The plantain fruit was sorted and hand-peeled using kitchen knives. It was then cut into various slices of 2 – 6 mm and steeped in citric acid solutions with concentrations ranging between
Charles N. Ishiwu +3 more
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Effect of blanching and ripening on functional properties of plantain (Musa aab) flour
Plant Foods for Human Nutrition, 1999Flours were prepared from raw and blanched samples of unripe and ripe mature plantain Musa aab and examined for their proximate composition, physical characteristics and functional properties. The plantain flours contained 3.5 g crude protein, 2.5-3.5 g crude fat, 5.7-7.1 g moisture, 1.33-2.0 g crude fiber, 1.66-2.0 g ash, and 82.25-86.07 g ...
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Composition and Sensory Properties of Wheat, Plantain and Cocoyam Flour Doughnuts
2021This study was carried out to investigate proximate composition, functional properties and sensory evaluation of wheat, plantain and cocoyam flour blended doughnuts at different levels of plantain and cocoyam flour substitution for consumption. A whole wheat doughnuts and composite doughnuts were prepared in duplicates at 0, 12, 15, 30, 35% and 0, 8 ...
ADANSE, John +3 more
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Modification plantain flour using fermentation with Pediococcus pentosaceus
AIP Conference Proceedings, 2023Dewi Desnilasari +6 more
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IPS Journal of Nutrition and Food Science
Composite flour of sorghum flour with plantain and tigernut flours were produced in order to enhance its nutritional contents. Experimental design was carried by using optimal model mixture design of response surface methodology with sorghum flour (70–90%), plantain flour (5.36–20%) and tigernut flour (2.99–10%) as the independent variables, while the ...
T. A. Fatukasi +3 more
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Composite flour of sorghum flour with plantain and tigernut flours were produced in order to enhance its nutritional contents. Experimental design was carried by using optimal model mixture design of response surface methodology with sorghum flour (70–90%), plantain flour (5.36–20%) and tigernut flour (2.99–10%) as the independent variables, while the ...
T. A. Fatukasi +3 more
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2014
The effects of plantain fruit maturity (7–10 weeks after full finger development) on the dough rheology, physical and sensory properties of wheat-plantain composite bread were studied after diluting wheat flour with plantain flour (PF) up to 20% (w/w). The rheological (Brabender Farinograph and Chopin Alveograph) properties of the composite flour dough
Shittu, T. A. +3 more
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The effects of plantain fruit maturity (7–10 weeks after full finger development) on the dough rheology, physical and sensory properties of wheat-plantain composite bread were studied after diluting wheat flour with plantain flour (PF) up to 20% (w/w). The rheological (Brabender Farinograph and Chopin Alveograph) properties of the composite flour dough
Shittu, T. A. +3 more
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Malaysian journal of nutrition, 2012
In Nigeria, nursing mothers are advised to give their infants plantain flour paste 'amala ogede' with 'ewedu' Corchorus olitorius soup during the process of weaning. Over-matured okra is typically discarded resulting in substantial post-harvest waste; the seed could be processed into okra seed flour for the fortification of plantain flour.
F O, Adetuyi, H A, Adelabu
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In Nigeria, nursing mothers are advised to give their infants plantain flour paste 'amala ogede' with 'ewedu' Corchorus olitorius soup during the process of weaning. Over-matured okra is typically discarded resulting in substantial post-harvest waste; the seed could be processed into okra seed flour for the fortification of plantain flour.
F O, Adetuyi, H A, Adelabu
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The Effect of Plantain Flour as Partial Replacement for Wheat Flour in Cookies
Journal of the Academy of Nutrition and Dietetics, 2013openaire +1 more source