Results 141 to 150 of about 436 (160)

Optimization of Bioethanol Production from Unripe Plantain Peels Using Saccharomyces cerevisiae

Faculty of Natural and Applied Sciences Journal of Applied Biological Sciences
This study investigated the production of bioethanol from unripe plantain peels in an optimized condition. Optimization of production medium maximises metabolite yield. Reliance on food crops is reduced when agricultural waste products are used to produce bioethanol.
Ihuoma Uzoamaka Offor-Emenike, Ivy Nwaku Awurum, Michael Okwudiri Ikeanumba, Ogadimma Equitos Nwoko, Peace Yagazie Onyeonoro   +4 more
openaire   +1 more source

In vitro digestibility and nutrient profile of dried and ensiled ripe and unripe plantain peels

Nigerian Journal of Animal Science, 2019
The experiment was conducted to determine the In-vitro digestibility and nutrient profile of dried and ensiled ripe or unripe plantain peels. The treatments were dried unripe (T1), ensiled unripe (T2), ensiled ripe (T3), and dried ripe (T4) plantain peels.
Ukanwoko, A.I., Adamu, F.O., Okah, U
openaire   +1 more source

Unripe Plantain Flours

2018
Ijeoma A. Olawuni, Florence O. Uruakpa, Abimbola Uzoma   +2 more
openaire   +1 more source

Comparative Analysis of Nutritional and Proximate Compositions of Peel and Pulp of Unripe Plantain

SunText Review of Virology, 2022
openaire   +1 more source

Performance evaluation and economic analysis of the bioethanol and flour production using rejected unripe plantain fruits (Musa paradisiaca L.) as raw material

Food and Bioproducts Processing, 2020
Juan Camilo Solarte-Toro, Luis A BELLO-PÉREZ   +1 more
exaly  

Diet supplemented with boiled unripe plantain ( Musa paradisiaca ) exhibited antidiabetic potentials in streptozotocin‐induced Wistar rats

Journal of Food Biochemistry, 2022
Sidiqat A Shodehinde
exaly  

Production and Quality Evaluation of Cookies from Composite Flour of Unripe Plantain ( Musa paradisiaca ), Groundnut ( Arachis hypogaea L.) and Cinnamon ( Cinnamomum Venum)

Journal of Culinary Science and Technology, 2020
Mojisola O Adegunwa, Emmanuel Oladeji Alamu   +1 more
exaly  

Towards a biorefinery processing waste from plantain agro–Industry: process development for the production of an isomalto–oligosaccharide syrup from rejected unripe plantain fruits

Food and Bioproducts Processing, 2022
James A Gomez, OSCAR J Sanchez, JOSÉ A Teixeira   +2 more
exaly  

Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

Starch/Staerke, 2020
Edith Agama-Acevedo, JOSÉ Álvarez-Ramírez, Luis A BELLO-PÉREZ   +2 more
exaly  

Quality evaluation of biscuits from flour blends of malted soybeans and unripe plantain

Nigerian Food Journal
The study was on biscuits produced from malted soybean and unripe plantain flour blends (Plantain: Soybean 100:0, 95:5, 90:10, 85:15, 80:20, 75:25) and added to some ingredients (salt, baking powder, baking fat and sugar) to bake biscuit samples. The chemical composition, physical and sensory properties of the biscuits were determined using standard ...
Ayo, J.A., Gbuusu, B., Orafa, P., Akaahaan, S.P., Mathew, V.O.   +4 more
openaire   +1 more source