Results 41 to 50 of about 7,117 (217)

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

Toxicity Studies on Flour Produced from Unpeeled Green Plantains

The Journal of Agriculture of the University of Puerto Rico, 1963
Two groups of 11 chicks each were used in this experiment. One group was fed commercial chickenfeed, whereas the other was served a mixture of 1/3 commercial feed plus 2/3 plantain flour produced from the entire fruit, for a period of 45 days. The experiment continued in the same manner with the groups reduced to seven chicks each, for a period of 75 ...
Abdul R. Rahman, C. M. Berrocal, J. R. Cruz-Cay, J. D. Rivera-Anaya   +3 more
openaire   +2 more sources

Studies on the drying kinetics and rehydration capacities of cardaba banana compared to plantain slices

Open Agriculture, 2018
The utilization of Cardaba banana as food or functional food requires knowledge about its preservation (drying), and physical and functional characteristics of the crop.
Taiwo K. A., Babalola R. T.
doaj   +1 more source

Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats

Food Frontiers, 2022
This study was designed to evaluate the nutritional property of plantain‐based dough meal, antioxidant activity and dyslipidemia‐ameliorating potential in high‐fat‐induced rats.
Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi   +2 more
doaj   +1 more source

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Journal of Applied Sciences and Environmental Management, 2021
Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied ...
K.K. Salome, O.F.J. Awofadeju, A.A. Olapade   +2 more
doaj   +1 more source

Functional properties of ripe plantain (Musa spp) flour from different varieties

IOP Conference Series: Earth and Environmental Science, 2020
Abstract Ripe plantain has potentially become flour with good sensory and easy to digest. This study was carried out to determine the functional properties of five varieties of ripe plantains flour. This research was conducted using a completely randomized design with a single factor, namely a variety of plantains consisting of five ...
R Kumalasari, N K I Mayasti, D N Surahman, R Ekafitri, A S Wahyuni, D Desnilasari   +5 more
openaire   +1 more source

The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour

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, null Asnurita, Yolan Novera   +2 more
openaire   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Banana and plantain (Musa spp.) cultivar preference, local processing techniques and consumption patterns in Eastern Democratic Republic of Congo [PDF]

, 2012
This cross-sectional study carried out in North Kivu (NK) and South Kivu (SK) of the Eastern Democratic Republic of Congo aimed to identify the most preferred Musa cultivars, their processing/cooking methods and Musa consumption patterns among rural ...
Blomme, Guy, Davey, Mark W., Dhuique-Mayer, Claudie, Ekesa, Béatrice, Karamura, Deborah, Kimiywe, Judith, Van den Berg, Inge   +6 more
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