Results 61 to 70 of about 7,117 (217)

Proximate composition and sensory evaluation of root and tuber composite flour noodles

Cogent Food & Agriculture, 2017
Noodles are popular convenient wheat-based food consumed throughout the world. In this study, different proportions (50, 60, and 70%) of cocoyam, plantain, yam, cassava or sweet potato flour was used to replace wheat flour in the production of noodles ...
P.T. Akonor, C. Tortoe, E.S. Buckman, L. Hagan   +3 more
doaj   +1 more source

Biochemical Ameliorating Potential of Optimized Dough Meal from Plantain (Musa AAB), Soycake (Glycine max) and Rice bran (Oryza sativa) Flour Blends in Streptozotocin Induced Diabetic Rats

Applied Food Research, 2022
Research is gradually drifting towards the adoption of food as therapy for the management of diseases that result from metabolic derangement, in extension genetic diseases can as well be managed by a functional and nutritional diet that will maintain the
Ayo Oluwadunsin Olugbuyi, Gideon Oludare Oladipo, Sunday Abiodun Malomo, Steve Oluwole Ijarotimi, Tayo Nathaniel Fagbemi   +4 more
doaj   +1 more source

Workshop report: Strategies for improving livelihoods through RTB postharvest technologies [PDF]

, 2013
The need to define more specific plans for achieving the objectives of the CGIAR Research Program on Roots, Tubers and Bananas (RTB) brought together a broad range of stakeholders from 18-22 February 2013 to attend a workshop at CIAT Headquarters in Cali,
Dufour, Dominique
core  

Effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour [PDF]

, 2015
Aims. To determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour.
Buckman, E.S., Carey, E.E., Oduro, I.N., Plahar, W.A.   +3 more
core   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, Volume 3, Issue 1, Page 129-139, March 2026.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit (Artocarpus altilis, Moraceae) flour modified using plant food waste Hibiscus sabdariffa bioactive components

Food Biomacromolecules, Volume 3, Issue 1, Page 184-196, March 2026.
Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley   +1 more source

Nutritive assessment of sorghum-ogi plantain flour weaning food

IOP Conference Series: Materials Science and Engineering, 2019
The high rate of malnutrition in children is exclusively attributed to non-affordability of nursing mothers from low-income population to meet the high prices of commercial weaning foods. This has largely affected the dietary status of infant when they reach weaning stage.
Ajanaku Kolawole Oluseyi, Ademosun Olabisi Theresa, Mustapha Abisola, Ajanaku Christiana Oluwatoyin, Olasehinde Grace Iyabo, Adekoya Olaoluwa Funmi, Ajayi Samuel Oluwakayode   +6 more
openaire   +1 more source

Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition

Research Journal of Food Science and Nutrition
Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat.
T. K. Adebayo, E. A. Akande, A. S. Daramola, L. A. Azeez, I. A. Abdulraheem   +4 more
openaire   +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  

FORMULATION AND PROXIMATE COMPOSITION OF ACHA PLANTAIN COMPOSITE FLOUR.

, 2014
In recent years, research efforts in the developing countries have focused on the formulation of food with low glycemic content and high nutritive value. Acha and plantain flour have been found to meet this criteria and so the need to formulate food with acha and plantain composite flour at different ratio to complement each other’s nutritive ...
Bosa, S.O, Onyemize, U.C, Bolarin, F.M, Ayuba Laraba   +3 more
openaire   +1 more source