Results 81 to 90 of about 7,117 (217)
Discover FoodPlantain has been used in folklore for the management of diabetes and hypertension. The locals either make whole unripe plantain fruits into wet slurry or powdered form.
Odunayo Michael Agunloye +3 more
doaj +1 more source
Food and Environment Safety, 2021 Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study.
Sunday Sunday SOBOWALE +3 more
doaj
Food Frontiers, 2023 Global research toward the utilization of spices in plant‐based foods for the management of diseases resulting from the generation of free radicals has been progressive drastically.
Toyin Joy Arogundade +2 more
doaj +1 more source
Physico-Chemical Characterization of Culled Plantain Pulp Starch, Peel Starch, and Flour [PDF]
International Journal of Food Properties, 2014 Culled plantain pulp starch, peel starch, and peel flour were characterized for their value-addition. Scanning electron microscopy articulated the smooth irregular with elongated and spheroid shaped granules of both culled plantain pulp and peel starch.
Taslima Ayesha Aktar Nasrin +2 more
openaire +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.This study examines the moisture sorption isotherms and rheological properties of indigenous Ethiopian potato (EP) starch and flour to address knowledge gaps. Moisture sorption isotherms were determined at 20°C using saturated salt solutions, with equilibrium moisture content (EMC) plotted against aw.
Misikir Milkias +4 more
wiley +1 more source
Nutritional and Microbial Quality of Locally Processed Plantain Flour
International Journal of Innovative Science and Research Technology (IJISRT)Flour is a fibre rich in carbohydrate but the preparation and packaging process are exposed to microbial contaminations and nutritional alterations. This study was therefore undertaken to evaluate the microbial and nutritional quality of packaged and unpackaged plantain flour.
Oku I., Oyadougha W.T.
openaire +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
A community resource persons’ training guide: improving food and nutrition security through banana-based farming systems and foods [PDF]
, 2017 The information in this manual was selected following gaps identified at community level through focus group discussions and household surveys. The guide first describes what food security implies, it then goes on to give basic concepts on nutrition, i.e.
Bergh, I. van den +5 more
core +1 more source
Is co‐existence and/or containment of genetically modified plants possible, and is it important?
New Zealand Journal of Agricultural Research, Volume 68, Issue 6, Page 1329-1380, December 2025.ABSTRACT Co‐existence and containment of genetically modified (GM) plants has been a contentious issue since GM technologies were first commercially released in the mid‐1990s. In the first decade of commercial GM plant use, there were a significant number of contamination incidents resulting from GM presence in non‐GM crops and seed, some with a ...
John R. Caradus
wiley +1 more source
Osmotic dehydration kinetics of plantain (Musa paradisiaca) using a low-calorie sugar
Discover FoodPlantain is consumed as a stable food in most sub-Saharan countries and to some extent in southern America and Asia. To avoid deterioration of the plantain after harvest and to provide food variety, a reasonable quantity of plantain is now being ...
Lobe Elias Eyembe +2 more
doaj +1 more source