Results 11 to 20 of about 1,009 (171)

Effects of packaging and ripeness on plantain flour characteristics during storage [PDF]

Food Science and Nutrition, 2022
AbstractThe increasing implication of plantain flour in various food formulations calls for the need to evaluate the effects of ripening stage, packaging materials, and storage duration on its proximal composition and functional properties. For this study, plantain flours were produced from the cultivar Alloga at unripe and semiripe stage 3.
Fernande Honfo
exaly   +4 more sources

Conceptual design of a process plant for the production of plantain flour

Cogent Engineering, 2016
Plantain has become an essential source of food in the Nigerian market today and to this effect, it is fast becoming a sought-after fruit, especially for persons diagnosed with diabetics. Being a perishable fruit, plantain is usually processed into flour
Sesan Peter Ayodeji
exaly   +3 more sources

Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient. [PDF]

Front Nutr, 2019
There is a growing interest in the development of functional ingredients, including those with high indigestible carbohydrate content. Unripe plantain flour (UPF) is a source of indigestible carbohydrates, type II resistant starch (RS) in particular.
Garcia-Valle DE, Bello-Perez LA, Flores-Silva PC, Agama-Acevedo E, Tovar J.   +4 more
europepmc   +5 more sources

Effect of drying methods on the sorption isotherms of plantain flour [PDF]

Croatian Journal of Food Science and Technology, 2019
The demand for plantain flour has increased in recent years due to its health benefits and industrial applications, however, there is dearth of information on the effect of drying methods on the sorption isotherm of plantain flour.
LATEEF OLADIMEJI SANNI, ABDUL-RAZAQ ADESOLA ADEBOWALE, OLAJIDE PAUL SOBUKOLA, PETRAL BOLA ABDULSALAM-SAGHIR, SEMIU ABOLORE RASAQ, MONILOLA KUDIRAT ADENEKAN, GBEMISOLA JAMIU FADIMU   +6 more
doaj   +2 more sources

Development and Performance Evaluation of a Pulverizer for Plantain Flour Process Plant [PDF]

Production Engineering Archives, 2021
Diabetes, adjudged a risk factor for coronavirus infectious disease 2019 (COVID-19), can be managed through consumption of plantain and its associated products.
Olutomilola Emmanuel Olatunji, Ayodeji Sesan Peter, Adeyeri Michael Kanisuru, Fagbemi Tayo Nathaniel   +3 more
doaj   +2 more sources

Spontaneous Fermentation-Induced Changes in Selected Ghanaian Plant-Based Flours: Physico-Functional and Biochemical Insights for Complementary Food Use. [PDF]

Food Sci Nutr
Impact of spontaneous fermentation on functional, pasting, and biochemical properties of indigenous Ghanaian plant matrices. ABSTRACT This study investigated the effects of spontaneous fermentation (SF) on the physicochemical and biochemical properties of seven Ghanaian staples: maize, millet, sorghum, sweetpotato, cassava, plantain, and soybeans.
Atuna RA, Akabanda F, Makurat J, Bordewick-Dell U, Lamping M, Ritter G, Amagloh FK.   +6 more
europepmc   +2 more sources

Promising green banana and plantain genotypes for making flour [PDF]

Pesquisa Agropecuária Brasileira, 2019
: The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield.
Ronielli Cardoso Reis, Eliseth de Souza Viana, Stephanie Lima Ferreira de Assis, Luise de Oliveira Sena, Andrea dos Santos de Souza, Edson Perito Amorim   +5 more
doaj   +4 more sources

Perceptions of African Migrant Women Regarding Food Consumption During Pregnancy and the Postpartum Period in Australia: A Qualitative Study. [PDF]

J Hum Nutr Diet
ABSTRACT Background Women face challenges maintaining a healthy diet during pregnancy and the postpartum period. These challenges may be heightened for African migrant women who have cultural dietary preferences that can complicate food decision‐making. This study aimed to understand African women's food related perceptions after migrating to Australia.
Olajide BR, van der Pligt P, Vasilevski V, McKay FH.   +3 more
europepmc   +2 more sources

Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour

International Journal of Biological Macromolecules, 2016
Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials.
Tomy J Gutierrez
exaly   +4 more sources

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Cogent Food & Agriculture, 2016
Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents.
Y.A. Bamigbola, O.O. Awolu, I.B. Oluwalana   +2 more
doaj   +2 more sources