Results 41 to 50 of about 1,413 (202)

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

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

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

Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage [PDF]

, 2017
Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient.
Serna Cock, Liliana, Gilver Rosero Chasoy, Rosero Chasoy, Gilver, Liliana Serna Cock   +3 more
core   +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

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

Proximate composition and functional properties of banana flour at different ripening stages [PDF]

, 2023
Bananas commonly grow in tropical areas and have many health benefits derived from both the inner and outer parts of the fruit. The proximate composition and functional properties of banana flour with varying ripening stages of plantain banana fruit ...
Sapei, Lanny; University of Surabaya Faculty of Engineering Department of Chemical Engineering Jl. Raya Kalirungkut Surabaya 60293
core   +1 more source