Results 71 to 80 of about 7,184 (217)

Valorization of Banana Biomass: Nutritional and Phytochemical Insights With Applications in Food and Allied Industries

eFood, Volume 7, Issue 2, April 2026.
Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima, Saeed Akhtar, Muhammad Zulqarnain Khan, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Elham Assadpour, Tuba Esatbeyoglu, Seid Mahdi Jafari   +8 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   +1 more source

Characterisation of bananas and cooking bananas cultivated in Colombia : Morphological, physicochemical and functional differentiation between genetic groups, consumption patterns and preferences [PDF]

, 2009
The morphological and physicochemical characteristics of 23 varieties cultivated in Colombia were assessed. The study permitted to describe the phenotypic diversity and the heterogeneity within-bunches and within-hands of 47 plants.
Diaz, Alberto, Dufour, Dominique, Fernandez, Alejandro, Gibert, Olivier, Giraldo, Andrés, Gonzalez, Alonso, Pain, Jean Pierre, Reynes, Max, Sanchez, Teresa   +8 more
core  

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

Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]

, 2019
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent, Akissoé, Noël, Dufour, Dominique, Escobar, Andrés, Fliedel, Geneviève, Hounhouigan, Joseph Djidjoho, Kougblenou, Nadège, Prin, Laure   +7 more
core   +1 more source

Heat‐Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo, Abdulsudi Issa‐Zacharia   +1 more
wiley   +1 more source

Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends

Cogent Food & Agriculture, 2017
Plantain is a staple food in many African and Asian countries yet it is underutilized and experiences huge post-harvest losses annually. This study attempts to increase plantain utilization through processing into more shelf stable products.
Adebanjo A. Badejo, Adeboye P. Osunlakin, Ademola Famakinwa, Atinuke O. Idowu, Tayo N. Fagbemi   +4 more
doaj   +1 more source

Total and resistant starch from foodstuff for animal and human consumption in Costa Rica

Current Research in Food Science, 2020
Starchy ingredients are a key source of carbohydrates and have an essential role in a healthy diet. Starch amount in foodstuffs is paramount as it allows diet professionals to base their formulations on scientific data.
Graciela Artavia, Carolina Cortés-Herrera, Fabio Granados-Chinchilla   +2 more
doaj   +1 more source

Reported Availability, Additional Cost and Use of Methods to Limit Cross‐Contact of Gluten‐Free Foods in Restaurants in a Canadian Large Urban Centre

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background The availability and cost of gluten‐free (GF) products in grocery stores and online have increased in recent years, but less is known about availability and cost of GF menu items in restaurants, as well as whether methods are being implemented to limit cross‐contact (CC) of GF with gluten‐containing menu items.
Danielle Defries, Caitlynn Danchuk, Jo‐Ann Stebbing, Jay C. Petkau, Heather Blewett   +4 more
wiley   +1 more source

Physical, Sensory and Microbiological Properties of Wheat-Fermented Unripe Plantain Flour

Nigerian Food Journal, 2013
The physical, sensory and microbiological properties of wheat-fermented unripe plantain composite flour bread were studied. Mature unripe plantain was peeled, sliced, steam blanched, dried and milled into flour. The flour was made into a slurry (10 g of flour/3 ml of water) and allowed to ferment for 24 h.
Oloyede, O.O., Ocheme, O.B., Nurudeen, L.M.   +2 more
openaire   +2 more sources