Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends [PDF]
Cogent Food & Agriculture, 2019 Chin-chin has been identified to be one the favored food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched chin-chin ...
Ebenezer Oluwaseun Adelekan +4 more
doaj +2 more sources
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.
Gutiérrez Carmona, Tomy José +3 more
openaire +5 more sources
Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats [PDF]
FoodsPlantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop.
Jinfeng Fu +10 more
doaj +2 more sources
Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour [PDF]
Cogent Food & Agriculture, 2019 This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50 ...
M. O. Adegunwa +3 more
doaj +2 more sources
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
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
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