Results 61 to 70 of about 1,009 (171)

Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

African Journal of Food Science, 2021
Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect of three flour types (steeped corn flour (SCF), roasted corn flour (RCF) and kokonte flour (KF)) and flour concentrations (20, 17.5, 15, 12.5 and 10%) on the physicochemical characteristics and sensory ...
Dedo Adi Doreen, N. Oduro Ibok, Tortoe Charles   +2 more
openaire   +1 more source

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

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, Volume 3, Issue 2, Page 293-305, June 2026.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source

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   +2 more sources

Plantain-based diet modulates atrazine-induced testicular toxicities in rats

Asian Pacific Journal of Reproduction, 2023
Objective: To assess the potential of plantain-based diet in modulating testicular toxicities in rats exposed to atrazine. Methods: The plantain-based diet at 50%, 25% and 12.5% were prepared from the basal diet by substituting the corn starch with ...
Damilare Emmanuel Rotimi, Oluyomi Stephen Adeyemi   +1 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Perspectives of the Sustainability Assessment of Biorefineries

Chemical Engineering Transactions, 2021
The joint analysis of economic, environmental, and social aspects of biorefineries has been boosted in recent years. The sustainability assessment of biorefineries is considered a fundamental approach to determine the possible implementation of processes
Juan Camilo Solarte-Toro, Carlos Ariel Cardona Alzate   +1 more
doaj   +1 more source

The Modernized Traditional Diet: A Major Risk Factor for Hypertension and Multimorbidity in Belize's Multiethnic Population

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
The Belize Nutrition and Health Study (n = 289) identified two dietary patterns: a “Modernized Traditional Staple” pattern (high refined carbohydrates, low diversity) associated with 40% higher odds of hypertension, and a protective “Prudent/Healthy” pattern.
Danladi C. Husaini, Lisa J. Johnson, Chukwuemeka Nwokocha   +2 more
wiley   +1 more source

Determinants of Value addition to Plantain among small-scale Farmers in Kwara State, Nigeria

Kufa Journal for Agricultural Sciences
Value addition has been reported as a panacea for poverty among small-scale farmers. However, the factors that determine its use among plantain farmers are unclear.
Abraham Falola, Mobololaji Omolabake Musa, Ridwan Mukaila, Adetunji Olanrewaju, Taiye Hassanah Subair   +4 more
doaj   +1 more source

Feeding Experiences Among Caregivers of Children With Down Syndrome in Rwanda: A Qualitative Exploratory Study

Public Health Challenges, Volume 5, Issue 2, June 2026.
In Rwanda, Caregivers of children with Down Syndrome face multiple feeding challenges, like development delays and physiological changes of their children, financial limitations, and insufficient partner support, they adapt via increasing frequency meal, time intensive care which promote bonds through love and faith, Additionally They recommend Health ...
Joselyne Rugema, Eric Matsiko, Vedaste Bagweneza, Donatilla Mukamana, Leon Mutesa   +4 more
wiley   +1 more source