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Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
Food Chemistry, 2019The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties.
Sanchez-Rivera, Mirna M. +4 more
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Kinetics of moisture absorption by plantain flour
Journal of Food Engineering, 2000Abstract The influence of temperature and relative humidity on the rate of absorption of moisture by plantain flour was investigated. The temperatures used were 32°C, 37°C, 42°C and 45°C and relative humidities 58%, 75%, 84% and 90%. Both variables influenced the moisture absorption behaviour of the flour.
P.N.T. Johnson, J.G. Brennan
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Rheology and baking potential of wheat/plantain composite flour
Journal of the Science of Food and Agriculture, 1990AbstractThe possibilty of producing bread from wheat/plantain composite flour has been comprehensively assessed. The chemical analysis of the composite flour showed that it contained less protein and higher carbohydrate and minerals than wheat flour.
E Afolabi Bamidele +2 more
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Production and evaluation of bread using blends of wheat flour and fermented plantain flour.
Nigerian Food Journal, 2010No ...
Ocheme, O.B, Oloyede, O.O, Mahmud, A.H
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QUALITY ASSESSMENT OF COMPOSITE FLOUR MADE FROM WHEAT AND PLANTAIN PEEL
COAST Journal of the School of Science, 2023The need to find potential food uses of plantain peel, which is a major waste product of plantain fruits necessitated the development of flour blends using wheat flour and plantain peel. The plantain peel flour (PPF) was blended with wheat flour (WF) in the ratio of 100:0, 90:10, 80:20, 70:30 and 0:100 of PPF and WF.
ESAN Y O, FAMUWAGUN A A, ADELEYE O T
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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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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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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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