Results 31 to 40 of about 1,009 (171)
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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Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits [PDF]
Journal of Food Science and Technology, 2011 Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest ...
Ritika B, Yadav +2 more
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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 +3 more
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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 +2 more
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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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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
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Resistant starch formation in unripe plantain flour under two different drying conditions [PDF]
BIO Web of ConferencesUnripe plantain is a potential commodity for producing flour with low digestibility due to its dietary fiber and resistant starch content, thus more beneficial for health such as for blood glucose control and blood lipid profile improvement.
Wulan Siti Narsito +4 more
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Digestibility prediction of cooked plantain flour as a function of water content and temperature [PDF]
Carbohydrate Polymers, 2015 The effect of temperature (T=55-120°C) and water content (X1=1.4-2.0 kg kg(-1) dry basis) on the gelatinization and digestibility of plantain flour (Dominico Harton genotype) were investigated. The degree of plantain starch gelatinization (α) was measured by DSC and modelled as a function of T and X1, using the Weibull model. Rapidly digestible starch (
A. Giraldo Toro +5 more
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Antioxidant Properties, Sensory Evaluation and Mineral Content of Cardaba Banana and Plantain Flours
Open Agriculture, 2019 Unripe cardaba banana and plantain slices were processed into flour. The effects of treatment (blanching/unblanched) and drying method (sun, 50ºC and 70ºC) were recorded.
Taiwo Babalola R., Kehinde Taiwo A.
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