Results 31 to 40 of about 7,184 (217)

Resistant starch formation in unripe plantain flour under two different drying conditions [PDF]

BIO Web of Conferences
Unripe 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, Su’aidah Farihatus, Murtini Erni Sofia, Saparianti Ella, Harijono Harijono   +4 more
doaj   +1 more source

Plant remains from Middle Bronze Age round houses in north Cork [PDF]

, 2014
.pdf file with report describing analysis of archaeobotanical material from Ballynamona 2 and Mitchelstown 1 in north Cork ...
Johnston, Penny
core   +1 more source

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.
doaj   +1 more source

Cellulosic materials as natural fillers in starch-containing matrix-based films: a review [PDF]

, 2016
In this work, the different cellulosic materials, namely cellulose and lignin are analyzed. In addition, the starch-containing matrices (isolated starch and flour) reinforced with cellulosic materials to be used in packaging applications are described ...
Alvarez, Vera Alejandra, Gutiérrez Carmona, Tomy José   +1 more
core   +1 more source

Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients

Heliyon, 2019
The study aimed at determining nutritional, antioxidant and blood glucose lowering potentials of improved plantain-based dough meals enriched with defatted soybean and tigernut flour.
Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi   +1 more
doaj   +1 more source

How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

Foods, 2021
The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in
Patchimaporn Udomkun, Cargele Masso, Rony Swennen, Bhundit Innawong, Amos Alakonya, Apollin Fotso Kuate, Bernard Vanlauwe   +6 more
doaj   +1 more source

Content and retention of provitamin a carotenoids following ripening and local processing of four popular Musa cultivars from Eastern Democratic Republic of Congo [PDF]

, 2013
Changes in the concentrations and retention levels of total and individual provitamin A carotenoids (pVACs) during ripening and local processing of the four most popular Musa cultivars of Eastern Democratic Republic of Congo were established through HPLC
Blomme, Guy, Davey, Mark W., Dhuique-Mayer, Claudie, Ekesa, Béatrice, Kimiywe, Judith, Van den Berg, Inge   +5 more
core   +1 more source

Effects of Fibre-Enriched Diets on Tissue Lipid Profiles of MSG Obese Rats [PDF]

, 2012
In order to investigate the influence of some fibre-enriched diets on tissue lipids in an animal model of obesity induced by the administration of monosodium glutamate (MSG), obese rats were fed diets containing 30% of Acha, Cassava, Maize and Plantain
Ademuyiwa, Oladipo, Balogun, Elizabeth A., Olayiwola, I.O., Rotimi, Oluwakemi A   +3 more
core   +1 more source

Conceptual design of a process plant for the production of plantain flour

Cogent Engineering, 2016
Plantain has become an essential source of food in the Nigerian market today and to this effect, it is fast becoming a sought-after fruit, especially for persons diagnosed with diabetics. Being a perishable fruit, plantain is usually processed into flour
Sesan Peter Ayodeji
doaj   +1 more source

Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)

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, TIMILEHIN DAVID OLUWAJUYITAN, GRACE TOSIN OGUNMOLA   +2 more
doaj   +1 more source