Results 81 to 90 of about 1,009 (171)

Extraction and Characterization of Starches from the Pulp and Peel of Native Plantain (Musa AAB Simmonds) from Two Colombian Departments

Polysaccharides
Plantain (Musa AAB Simmonds) of the Dominico hartón variety from two Colombian territories (Cauca and Risaralda) with differences in altitude was used to extract the flour and starch from the pulp and peel.
Juan Pablo Castañeda-Niño, José Herminsul Mina-Hernández, José Fernando Solanilla-Duque   +2 more
doaj   +1 more source

Enhancing Protein and Vitamin A Intake Through the Addition of Bambara Groundnut and Ripe Plantain to Maize Porridge

Legume Science
Protein deficiency, especially among children, is prevalent in most developing countries. One sustainable strategy proposed to tackle this deficiency is by incorporating locally available but underutilised staple foods that are rich in proteins such as ...
Gifty Serwaa Otoo, Ernest Ekow Abano, Robert Sarpong Amoah, Felix Edufia Agblemanyo, Rosemond Godbless Dadzie, Nazir Kizzie‐Hayford, Salifu Seidu‐Larry, Jerry Ampofo‐Asiama   +7 more
doaj   +1 more source

Evaluasi pengaruh substitusi tepung pisang kepok (Musa × Paradisiaca L.) terhadap sifat organoleptik, preferensi konsumen, serta kandungan protein dan kadar air pada produk olahan Shiroi Koibito

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Shiroi Koibito is a wheat flour-based cookie product that has a crispy texture but is low in fiber and local food ingredients. One alternative substitute ingredient that can increase nutritional value and utilize local commodities is plantain flour ...
Salanza Alfarest Darajat, Bambang Sugeng Suryatna   +1 more
doaj   +1 more source

Development, nutritional composition, consumer acceptability, and glycaemic response of biscuits produced from plantain and tigernut flour blends

World Nutrition
Background There is a rise in demand for ready-to-eat healthy snacks, prompting scientific innovation in developing snacks made from balanced, nutrient-rich plant materials with no adverse health effects.
Bashira O. Yahaya, Shirley I. Ejoh, Abimbola E. Ogundele, Bosede O. Adebayo-Oke   +3 more
doaj   +1 more source

Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour. [PDF]

Heliyon, 2020
Román-Moreno JL, Radilla-Serrano GP, Flores-Castro A, Berrios JJ, Glenn G, Salgado-Delgado A, Palma-Rodríguez HM, Vargas-Torres A.   +7 more
europepmc   +1 more source

Plantain, banana and wheat flour composites in bread making: prospects for industrial application

African Journal of Food, Agriculture, Nutrition and Development, 2015
Bread is one of the most convenient, least expensive and most important staple foods in the world today. It is usually fermented and baked into loaves or cakes. Bread making has been with the Chinese for 5000 years and has also been found in ancient Egyptian tombs and reported widely in the Old Testament of the Holy Bible and in the Holy Qur’an.
openaire   +2 more sources

Environmental Impact Assessment of the Bioprocesses on the Plantain Supply Chain in Mexico

TecnoLógicas
The waste, by-products, and rejects generated in the processing, distribution, and sale of bananas are not optimally utilized. If not properly managed, this organic waste can cause serious environmental problems.
Leonardo A. Alonso Gómez, Alejandro Estrada-Baltazar, Luis Ramiro Miramontes Martínez   +2 more
doaj   +1 more source

MODELLING HOUSEHOLD DEMAND FOR PLANTAIN IN URBAN COMMUNITIES, OYO STATE

AGRISE
The study was conducted to determine household demand for plantain in urban communities of Oyo State, Nigeria. The objectives analyzed the nature of demand for plantain as a consumer good, determined the relationship between plantain and other staples ...
Olabisi Damilola Omodara, Akinsola Temitope Oyebanji, Tijesunimi Oluwapelumi Olakojo   +2 more
doaj   +1 more source

Plantain flours as potential raw materials for the development of gluten-free functional foods

Carbohydrate Polymers, 2018
Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties.
openaire   +3 more sources

Chemical Composition and Sensory Evaluation of Products Made From Oats (Avena Sativa) and Unripe-Plantain (Musa Paradisiaca)

International Journal of Home Economics, Hospitality and Allied Research
The study accessed the chemical composition and sensory evaluation of products made from oat (Avena sativa) and unripe plantain (Musa paradisiaca). This research aimed to determine the chemical composition of food products made from unripe plantain and ...
Nkechi G. Onyeke, Nkechi G. Onodugo, Scholastica N. Eze, Linda O. Okoye   +3 more
doaj   +1 more source