Results 21 to 30 of about 1,413 (202)
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 +2 more
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Croatian Journal of Food Science and Technology, 2019 Plantain, tigernut and soycake were processed into flour and blended to obtain PSB (plantain, 64.46; soycake, 35.54%); TNS (tigernut, 59.83; soycake, 40.17%); PTS (plantain, 51.07; tigernut, 11.50; soycake, 37.43%); TNT (100% tigernuts); PLT (100 ...
OLUWOLE STEVE IJAROTIMI +2 more
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Investigation of functional and sensory properties of plantain flour in citric acid
Journal of Multidisciplinary Academic and Practice Studies, 2023 Purpose: This study investigated the effects of process variables on the proximate, functional, and sensory properties of plantain flour. Research Methodology: The plantain fruit was sorted and hand-peeled using kitchen knives. It was then cut into various slices of 2 – 6 mm and steeped in citric acid solutions with concentrations ranging between
Charles N. Ishiwu +3 more
openaire +2 more sources
Jurnal Teknologi dan Industri Pangan, 2011 This research dealt with the nutritional evaluation of pre-cooked plantain flour in experimental Wistar rats to evaluate physical and chemical properties of the digesta of rats as well as glucose and cholesterol content of their blood.
Rosida*, Dedin Finatsiyatull Rosida
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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
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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
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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
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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
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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
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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 +5 more
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