Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage [PDF]
Heliyon, 2023 This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation
Olga L. Torres-Vargas +4 more
doaj +2 more sources
Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. [PDF]
J Sci Food AgricAbstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Viana LM +5 more
europepmc +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
Cogent Food and 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 ...
Emmanuel Oladeji Alamu
exaly +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
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
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