Results 21 to 30 of about 7,184 (217)

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, Sesan Peter Ayodeji, Emmanuel Olatunji Olutomilola, Oluwatayo Johnson Abayomi   +3 more
doaj   +1 more source

Evaluation of Functional and Chemical Properties of Composite Flour made from Unripe Plantain (Musa Paradisiaca) and Cocoyam (Colocasia Esculenta) and Assessment of Consumers’ Acceptability of Amala

International Journal of Home Economics, Hospitality and Allied Research, 2022
The study evaluated the functional and chemical properties of composite flour produced using unripe plantain and cocoyam and consumer acceptability of amala.
Nkeiruka L. Nwanagba, Anthony N. Ukom, Justina N. Okoli, Charity O. Abonyi, Immaculata I. Okparauka, Chinechendu Ubadire-Agua   +5 more
doaj   +1 more source

Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

Bulletin of the National Research Centre, 2022
Background Plant foods have gained tremendous consideration as a significant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs.
Aanuoluwapo Elizabeth Adeyemo, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Sunday Solomon Josiah   +3 more
doaj   +1 more source

Pembuatan Snack Bar dari Tepung Pisang Kepok (Musa paradisiaca formatypica) dan Pure Pisang Ambon Hijau (Musa paradisiaca sapientum)

Jurnal Teknologi dan Industri Pertanian Indonesia, 2021
Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack.  Binder is needed in making a snack bar.  Puree can be used as binder in making snack bar.  The snack
George Hutapea, Noviar Harun, Shanti Fitriani   +2 more
doaj   +1 more source

Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations [PDF]

, 2017
Open Access Journal; Published online: 28 Sept 2017Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption.
Adebowale, A.A., Adegunwa, M.O., Adelekan, E.O., Alamu, E.O., Bakare, H.A.   +4 more
core   +2 more sources

Microbial Load Determination, Isolation and Characteristics in Unripe Plantain Flour and Food Made from Unripe Plantain Flour

, 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., Isong, N., Daye Mandy C. George   +2 more
openaire   +1 more source

Dietary Supplementation with Soluble Plantain Non-Starch Polysaccharides Inhibits Intestinal Invasion of Salmonella Typhimurium in the Chicken [PDF]

, 2014
Soluble fibres (non-starch polysaccharides, NSP) from edible plants but particularly plantain banana (Musa spp.), have been shown in vitro and ex vivo to prevent various enteric pathogens from adhering to, or translocating across, the human intestinal ...
A Alnaqdy, A Cencic, A Currie, A Kato, A Tahoun, Alastair J. M. Watson, Anne-Marie Salisbury, Barry J. Campbell, BC Yang, Bryony N. Parsons, C Austin, C Casteleyn, Carol L. Roberts, CL Roberts, CL Roberts, CR Braden, D Mohnen, David O'Brien, DF Gray, F Piras, FJ Gormley, GS Withanage, H Kitagawa, Hannah L. Simpson, HM Martin, HN Englyst, HV Murugkar, J Willamil, JH Lee, Johan D. Söderholm, Jonathan M. Rhodes, Jonathan M. Williams, JS Lim, K Van Deun, KG Steube, L Chappell, L Heres, LT Sunkara, M Dick-Perez, M Dubois, MA Jepson, MA Jones, MA O'Neill, Michael Hensel, MJR Clark, Niamh O'Kennedy, P Flanagan, P Perrone, P Sansonetti, PA Barrow, Paul Wigley, PEW Morrissey, PR Watson, R Merle, RP Ferraris, S Keely, SC Fry, SD de Oliveira, SL Gardner, SM Bueno, Stephen C. Fry, Suzie Humphrey, WA Awad, YO Fasina, ZA Popper, Åsa V. Keita   +65 more
core   +6 more sources

Metal Contamination Of Foods and Drinks Consumed in Ota, Nigeria [PDF]

, 2014
Food consumed in Ota, Nigeria are prone to contamination with environmental metal pollutants. The concentrations of lead (Pb), cadmium (Cd), nickel (Ni), mercury (Hg), copper (Cu), manganese (Mn) and zinc (Zn) were determined in some commonly consumed ...
Durodola, B. M., Fubara-Manuel, D. R., Iweala, E. E. J., Okoli, A. O., OLUGBUYIRO, J.A.O   +4 more
core   +1 more source

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   +1 more source

A review of raw plantain size reduction

Scientific African, 2021
Size reduction is very fundamental and crucial to (and enhances subsequent operations in) postharvest processing of raw plantain into storable and value-added products.
Emmanuel Olatunji OLUTOMILOLA
doaj   +1 more source