Results 191 to 200 of about 7,184 (217)

Bread from composite plantain-wheat flour: I. Effect of plantain fruit maturity and flour mixture on dough rheology and fresh loaf qualities

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., Egwunyenga, R. I., Sanni, L. O., Abayomi, L.   +3 more
openaire  

Impact of okra (Abelmoschus esculentus) seed flour on nutrients, functional properties and zinc bioavailability of plantain flour.

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
openaire   +1 more source

Physicochemical and Sensory Properties of Plantain Flour Fortified with Benne Seed

Journal of Agricultural Research and Development, 2013
The physicochemical and sensory properties of plantain flour fortified with benne seed were evaluated. Benne seed is an underutilized crop; also found to be rich in protein (27.56%), methionine (3-4 %) and some other nutrients. The traditional method was used for production of the two flours.
Karin, OR, Abdulsalam, KO, Akanji, AM
openaire   +1 more source

Unripe Plantain Flours

2018
Ijeoma A. Olawuni, Florence O. Uruakpa, Abimbola Uzoma   +2 more
openaire   +1 more source

Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities

Journal of Food Processing and Preservation, 2013
T.A. Shittu, R.I. Egwunyenga, L.O. Sanni, L. Abayomi   +3 more
openaire   +1 more source

Plantain flour – A beneficial material for the organ and transcriptional profile of kidney of diabetic rats

Journal of Functional Foods, 2023
jinfeng fu, Ou Sheng, Wanying Zhang
exaly  

Performance evaluation and economic analysis of the bioethanol and flour production using rejected unripe plantain fruits (Musa paradisiaca L.) as raw material

Food and Bioproducts Processing, 2020
Juan Camilo Solarte Toro
exaly  

The Effect of Plantain Flour as Partial Replacement for Wheat Flour in Cookies

Journal of the Academy of Nutrition and Dietetics, 2013
openaire   +1 more source

Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

Nutrition and Food Science, 2021
Oluwole Steve Ijarotimi, Timilehin David Oluwajuyitan, Tayo N Fagbemi   +2 more
exaly  

[Nutritional evaluation of green plantain flour dehydrated soups. Starch in vitro digestibility].

Acta cientifica venezolana, 2002
Previous works have shown that green plantain flour (GPF) contains a considerable amount of resistant with similar effects to dietary fiber. In order to diversify the use of this fruit the purpose of present study was to formulate and elaborate powered, dehydrated, cream type soups with green plantain flour flavored with vegetables (onion, coriander ...
openaire   +1 more source