Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (Musa paradisiaca), Breadfruit (Artocarpus altilis), and Cinnamon (Cinnamomum venum) [PDF]
FoodsThis study aimed to assess the characteristics of flour and cookies produced from composite plantain, breadfruit, and cinnamon blends. Six samples were created by combining the flours (Plantain, Breadfruit, and Cinnamon Composite (PBC)) in the following ...
Mojisola Olanike Adegunwa +5 more
doaj +2 more sources
Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain. [PDF]
Food Sci NutrThis study aims to enhance the nutritional quality of maize porridge, a popular meal in many developing countries, by adding soybean and ripe plantain flours which are rich in protein and β‐carotene, respectively. The addition of soybean and ripe plantain to form composite flour did not affect water binding, swelling power, and viscosity compared to ...
Otoo GS +9 more
europepmc +2 more sources
The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar [PDF]
BIO Web of Conferences, 2023 Snack bars can be made from plantain flour, processed with and without peeling combined with fermentation and nonfermentation process as one of sustainable food innovation.
Ekafitri R +4 more
doaj +1 more source
Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain-Like Hybrid (<i>CARBAP K74</i>) and a Plantain Landrace (<i>Batard</i>) at Different Post-Harvest Ripening Stages. [PDF]
Food Sci NutrThis study evaluated pulp and whole‐fruit flours from Batard and CARBAP K74 across ripening stages, showing that heat treatments, especially precooking, improved color, reduced browning, and lowered antinutritional factors. Multivariate analyses revealed strong influences of variety, maturity, and treatment on flour properties, with precooked whole ...
Takam Ngouno A +7 more
europepmc +2 more sources
Development and Characterization of Plantain (Musa paradisiaca) Flour-Based Biopolymer Films Reinforced with Plantain Fibers [PDF]
Polymers, 2022 Agroindustrial wastes are a cheap and abundant source of natural fibers and macromolecules that can be used in the manufacturing of biocomposites. This study presents the development and thermo-mechanical characterization of a bio-composite film (TPF/PF), made of thermoplastic banana flour (TPF) matrix and plantain fibers (PF).
Ramiro Venegas +5 more
openaire +2 more sources
Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach
Croatian Journal of Food Science and Technology, 2023 Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of
Elizabeth Oluremi Farinde +2 more
doaj +1 more source
Selection of plantain cultivars as raw material for ripe plantain flour
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Ripe plantain flour is a diversification of food products based on ripe plantains. Processing plantains into flour can increase the added value of banana/plantain commodities. This study aims to obtain the best plantain cultivars as raw material for ripe flour and to determine the quality of selected ripe plantain flour ...
N K I Mayasti +5 more
openaire +1 more source
Evaluation of Nutrient Content of Plantain-Lima Bean Momo Using Multivariance Analysis Approach
Croatian Journal of Food Science and Technology, 2022 Dietary diversification necessitates the development of nutrient-rich and healthy food products from indigenous and resilient crops for sustainable food and nutrition security in Nigeria.
Elizabeth Oluremi Farinde
doaj +1 more source
The Automated Process Control Model for Energy Consumption Optimization within Plantain Flour Processing Facility [PDF]
International Journal of Industrial Engineering and Management, 2022 Energy usage is a great concern for industrialists because it is a prime determinant of production cost. When energy consumption becomes a challenge, the industrial production process remains unsustainable.
Michael Kanisuru Adeyeri +3 more
doaj +1 more source
International Journal of Home Economics, Hospitality and Allied Research, 2022 The study evaluated the functional and chemical properties of composite flour produced using unripe plantain and cocoyam and consumer acceptability of amala.
Nkeiruka L. Nwanagba +5 more
doaj +1 more source