Results 41 to 50 of about 1,009 (171)

EFFECTS OF VARIETIES AND BLANCHING TEMPERATURES ON THE FUNCTIONAL AND NUTRITIONAL QUALITIES OF PLANTAIN FLOUR [PDF]

International Journal of Advanced Research, 2021
A study was carried out on effects of varieties and blanching temperatures on the functional and nutritional qualities of plantain flour. Seven (7) bunches of plantain labelled O35, O48.2, O61.6, O75, P35, P55 and P75 were collected within Minna metropolis.
Patience T.K., Nwachukwu V.C., Inchikida B.M., Sharinya J.T., Fatima F.K.   +4 more
openaire   +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

EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour]

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
doaj   +2 more sources

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

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

Clinical Phytoscience, 2021
s Background Dyslipidemia is an aberrant rise in blood lipids due to diet and lifestyle. It has implicated as the major risk factor for developing hypertension among other diseases.
Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi   +2 more
doaj   +1 more source

Formulation of three infant foods from plantain flour fortified with sesame (Sesamum indicum), Soya bean (Glycine max) and cashew nut (Anacardium occidentale L.)

Food Chemistry Advances, 2023
The aim of this study was to formulate infant flours using plantain, cashew nut, sesame and soya bean as raw materials. To achieve this objective, plantains were precooked, cashew nut and sesame grains were roasted, soya bean was soaked, dried, roasted ...
Wilfred Ngaha Damndja, Eric Serge Ngangoum, Clément Saidou, Samira Mohamadou   +3 more
doaj   +1 more source

Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Journal of Chemistry, 2020
Unripe plantain has been considered as having commercial potential or used as an ingredient for other foods. Information on the physicochemical and carotenoid properties of flours from hybrid plantain cultivars in the literature is limited.
Ekpereka Oluchukwu Anajekwu, Busie Maziya-Dixon, Rahman Akinoso, Wasiu Awoyale, Emmanuel Oladeji Alamu   +4 more
doaj   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source