Results 81 to 90 of about 7,184 (217)

Blood glucose and blood pressure lowering effect of diets supplemented with whole unripe plantain flour and effects on altered biomolecules in diabetic/hypertensive rats

Discover Food
Plantain 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, Yetunde Faith Ogunyanmodi, Kelechi Mary Adebanjo, Ganiyu Oboh   +3 more
doaj   +1 more source

Comparative Effects of Natural and Alternative Ripening Inducers on the Nutritional Qualities of Plantain Flours

Journal of Food Innovation, Nutrition, and Environmental Sciences
This study was aimed at comparing the effects of natural and alternative ripening agents, namely natural ripening, calcium carbide, cassava peel, and unripe wild mango, on the nutritional attributes of plantain (Musa paradisiaca) under a completely ...
Abraham Olasupo Oladebeye, Aderonke Adenike Oladebeye, Akeem Olalekan Adelu   +2 more
doaj   +1 more source

Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats

Food Chemistry International, Volume 2, Issue 1, Page 34-45, March 2026.
Composite ratio mixture of wheat, unripe plantain and moringa flours used to produce pasta modulated lipid profile, related glucose metabolic enzymes, and antioxidant in diabetic rats. ABSTRACT Medicinal plant‐based foods from natural sources with antioxidant properties, cholesterol, blood glucose, and blood pressure reducing properties are rarely ...
Bukola Christiana Adedayo, Olufunke Florence Ajeigbe, Chizobam Lilian Asonye, Ayokunle Olubode Ademosun, Ganiyu Oboh   +4 more
wiley   +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, Athapol Noomhorm, Anil Kumar Anal   +2 more
openaire   +1 more source

PRODUCTION AND COMPARATIVE ASSESSMENT OF ALCOHOLIC DRINKS PRODUCED FROM CASSAVA, MAIZE AND PLANTAIN FLOUR USING LOCALLY PRODUCED AND IMPORTED ENZYMES

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, Olawale Paul OLATIDOYE, Habibat Oluwatoyin ANIMASHAUN, Ayinde Lukman ODUNMBAKU   +3 more
doaj  

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

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

Cafe 2010 [PDF]

, 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  

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

Osmotic dehydration kinetics of plantain (Musa paradisiaca) using a low-calorie sugar

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Plantain 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, Divine Bup Nde, Sonchieu Jean   +2 more
doaj   +1 more source