Results 11 to 20 of about 1,413 (202)
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 +6 more
doaj +3 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 +5 more
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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 +3 more
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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 +4 more
europepmc +6 more sources
Potravinarstvo Slovak Journal of Food Sciences, 2023 Biscuits are wheat flour-based manufactured food products. Another option is to locate a flour substitute, such as plantain flour or purple rice. This study aims to establish the ideal ratio of purple rice flour and plantain flour based on the quality attributes of biscuits. This study employed a one-factor, Completely Randomized Design (CRD) with five
I Ketut Budaraga +2 more
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, 2020 In the determination of microbial load, isolation and characteristics in oven-dried and sun-dried plantain flours, and plantain flour porridge; the flours were prepared by sun-drying and oven drying before grinding and sifting, while the porridge was prepared by boiling.
Bills, U. S. +2 more
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Chemical, Physico-Chemical and Sensory Evaluation of Moringa - Plantain Flour [PDF]
Asian Food Science Journal, 2019 This study investigated the effect of the addition of Moringa leaf powder on the nutrient composition, antinutrient content, functional and pasting properties of the plantain flours, and sensory evaluation of their corresponding stiff dough (“Amala ...
Ilelaboye, N. O.
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FORMULATION AND PROXIMATE COMPOSITION OF ACHA PLANTAIN COMPOSITE FLOUR.
, 2014 In recent years, research efforts in the developing countries have focused on the formulation of food with low glycemic content and high nutritive value. Acha and plantain flour have been found to meet this criteria and so the need to formulate food with acha and plantain composite flour at different ratio to complement each other’s nutritive ...
Bosa, S.O +3 more
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Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars [PDF]
Journal of Chemistry, 2020 Unripe plantain has been considered as having commercial potential or used as an ingredient for other foods. Information on the physicochemical and carotenoid properties of flours from hybrid plantain cultivars in the literature is limited.
Ekpereka Oluchukwu Anajekwu +4 more
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Journal of Food Processing and Preservation, 2013 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 ...
T.A. Shittu +3 more
openaire +2 more sources