Results 151 to 160 of about 1,009 (171)

Physicochemical and Sensory Properties of Plantain Flour Fortified with Benne Seed

2013
The physicochemical and sensory properties of plantain flour fortified with benne seed were evaluated. Benne seed is an underutilized crop; also found to be rich in protein (27.56%), methionine (3-4 %) and some other nutrients. The traditional method was used for production of the two flours.
Karin, OR, Abdulsalam, KO, Akanji, AM
openaire   +1 more source

Production and characterization of unripe plantain (musa paradisiaca l.) Flours.

2008
Empregaram-se quatro métodos de desidratação para produzir e em seguida caracterizar e comparar farinhas produzidas com plátano/banana de terra (Musa paradisíaca L. subsp. normalis) da variedade Harton/Horn, imaturo. A desidratação da parte comestível do plátano imaturo se completou utilizando desidratadores de bandeja,secadores de tambor duplo ...
Pacheco-Delahaye, Emperatríz, Maldonado, Ronald, Pérez, Elevina, Schroeder, Mily   +3 more
openaire   +1 more source

Performance evaluation and economic analysis of the bioethanol and flour production using rejected unripe plantain fruits (Musa paradisiaca L.) as raw material

Food and Bioproducts Processing, 2020
Luis BELLO-PÉREZ
exaly  

Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities

Journal of Food Processing and Preservation, 2013
T.A. Shittu, R.I. Egwunyenga, L.O. Sanni, L. Abayomi   +3 more
openaire   +1 more source

Chemical composition, functional and baking properties of wheat-plantain composite flours

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, Eboh, Lucy, Nwaojigwa, SU   +2 more
openaire   +2 more sources

Effect of the Addition of Okra Seed (Abelmoschus esculentus) Flour on the Antioxidant Properties of Plantain Musa paradisiaca Flour

2011
Aim: This study aims at determining the antioxidant properties of plantain flour fortified with okra seed flour (full fat and defatted). Methodology: Plantain Musa paradisiaca and fibrous okra Abelmoschus esculentus that cannot be cut with kitchen knife were used for this work.
O. Adetuyi, Foluso, A. Komolafe, Eniayo
openaire   +1 more source

EFFECTS OF PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES AND CAROTENOID CONTENTS OF PLANTAIN FLOUR

Journal of Food Processing and Preservation, 2011
M.O. ADEGUNWA, E.O. ALAMU, O.O. FASANYA
openaire   +1 more source

Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour

Food Hydrocolloids, 2016
Tomy J Gutierrez, Nancy Lis Garcia
exaly  

Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)

Food Hydrocolloids, 2013
Franciele Pelissari, Paulo JOSÉ DO AMARAL Sobral, Florencia Cecilia Ménégalli   +2 more
exaly  

The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods

Cogent Food and Agriculture, 2020
Wasiu Awoyale, Hakeem Oyedele
exaly