Results 81 to 90 of about 1,413 (202)

Effect of Firm Ripe Plantain Fruit Flour Addition on the Chemical, Sensory and Microbial Quality of Fura Powder

, 2014
This study was carried out to determine the effect of firm ripe plantain fruit flour addition on the chemical, sensory and microbial quality of fura powder.
Ojuko, O.O., Yusufu, P.A., Mosiko, T.B.
core   +1 more source

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

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

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

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  

Evaluation of Nutritional, Microbial and Sensory Attributes of Rice Tuwo Flour Fortified with Soy and Plantain Flour Blends

Journal of Advances in Microbiology, 2020
Aims: The aim of the work is to investigate the effect of soybean and Plantain flour fortification on the nutritional, microbial and sensory qualities of rice flour paste (Tuwo) fortified with soy and plantain flour blends. Methodology: White rice was cleansed, sorted and soaked in water for 12hrs and dried at 60OC for 12hrs.
Omoyeni Serah. E, Noah Abimbola. A
openaire   +2 more sources

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

Effect of Fermentation on the Proximate Composition of Ripe and Unripe Plantain Flour

Journal of Advances in Microbiology, 2017
Aim: The aim of the study was to investigate the effect of fermentation when ripe and unripe plantain flour was fermented for 72 hours at room temperature (32°C+2°C).Methodology: The effect of fermentation on the flours was accessed by determining the microbiological quality, proximate composition as well as the anti-nutritional content. Mixed flora of
Eromosele, Ojokoh, Ojokoh, A. O, Ekundayo, O. Adewale, Ezem, Linda, Chukwudum, A. Anyiam   +4 more
openaire   +2 more sources

Impact of Okra (Abelmoschus esculentus) seed flour on nutrients, functional properties and zinc bioavailability of plantain flour

, 2011
the seed could be processed into okra seed flour for the fortification of plantain flour. The aim of this study is to evaluate the effect of the addition of okra seed flour on the nutrients, functional properties, minerals and zinc bioavailability of ...
Niusha
core  

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

Discover Food
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