Results 41 to 50 of about 7,184 (217)

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

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

Shopping for food: lessons from a London borough [PDF]

, 2009
Purpose – This paper aims to measure access to food in an inner London borough. Design/methodology/approach – There were six phases, which included designing food baskets, consultation with local residents and a shop survey. Recognising the cultural make-
Bowyer, S., Caraher, M., Carr-Hill, R., Eilbert, K.   +3 more
core   +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

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

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

Nutritional Potential, Phytochemical Content, In Vivo Antioxidant, and Antanemic Potential of Musa paradisiaca Flower

Food Chemistry International, EarlyView.
After collecting Musa paradisiaca leaves, some were dried and others were used to produce aqueous extracts. The extracts and powders were characterized and then administered to rats made anaemic by PHZ. After 14 days of administration of the two samples, the rats were euthanized and it was observed that after 9 days of treatment, the aqueous extract ...
Josée Rebeca Nombo, Jethro Roland Misse Ngangue Ekwala, Somon Régine Tuem, Stéphano Tene Tambo, Merlin Ngafon Nchoutpouen, Valery Jean François Nsoga, Jules Christophe Koule Manz, Jordan Mekui Nwotue, Mathieu Ndomou   +8 more
wiley   +1 more source