Results 31 to 40 of about 436 (160)

Kinetics of Anaerobic Digestion of Unripe Plantain Peels

Journal of Engineering Research and Reports, 2020
This study was carried out to investigate the biogas production obtained from anaerobic digestion of unripe plantain peels (PP) and the kinetics of the digestion process. 400 g of dried and shredded unripe plantain peels were mixed with 200 ml of water and put into 1 L digester and observed for biogas for hydraulic retention time (HRT) of 15 days by ...
Joseph Tagbo Nwabanne, Chinenyenwa Nkeiruka Nweke   +1 more
openaire   +2 more sources

Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

Bulletin of the National Research Centre, 2022
Background Plant foods have gained tremendous consideration as a significant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs.
Aanuoluwapo Elizabeth Adeyemo, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Sunday Solomon Josiah   +3 more
doaj   +1 more source

Anti-Inflammatory, Antioxidant, Molecular Docking and Pharmacokinetics Properties of Cycloeucalenone Isolated From Musa × paradisiaca L. Fruit Peels. [PDF]

Chem Biodivers
ABSTRACT This study isolated a compound with anti‐inflammatory properties from Musa × paradisiaca fruit peels. The methanol extract was partitioned, and the hexane fraction with the best bioactivity was subjected to column chromatography before characterization via Fourier transform infrared (FTIR), UV–visible (UV–VIS) and NMR analysis.
Ali IJ, Olofinsan KA, Ikeh GO, Okorie NH, Adonu CC, Omeh RC, Idoko BC, Nnamani PE.   +7 more
europepmc   +2 more sources

Antinutrient Contents of Fermented and Extruded Unripe Plantain and Pigeon Pea Blends

South Asian Journal of Research in Microbiology, 2022
The study investigated effects of fermentation and extrusion on the antinutrient composition of unripe plantain and pigeon pea blends. The blended samples were prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and separated into four batches (i.e.
Aribisala Jamiu Olaseni, Gabriel Paul Oladimeji, Ajayi-Moses Oluwatayo Benjamin, Akinwunmi Iseoluwa Moses, Arogunjo Ayodele Openla, Ojokoh Anthony Okhonlaye, Orekoya, Elias Similoluwa   +6 more
openaire   +1 more source

Towards a Biorefinery Processing Waste from Plantain Agro-Industry: Process Design and Techno-Economic Assessment of Single-Cell Protein, Natural Fibers, and Biomethane Production through Process Simulation

Fermentation, 2022
The plantain agro-industry generates different residues in the harvest and post-harvest stages. Therefore, the design of processes for valorization is required.
James A. Gómez, Luis G. Matallana, Óscar J. Sánchez   +2 more
doaj   +1 more source

Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]

Int J Food Sci
Batter is a semiliquid mixture made up of flour, water, and other ingredients composed of biopolymers such as carbohydrates, proteins, fibers, and lipids and is used to make cake, muffins, and crepes or to coat certain foods before frying or baking, which plays a vital role in determining the texture, flavor, and overall quality of the final product ...
Raj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc   +2 more sources

Resistant starch formation in unripe plantain flour under two different drying conditions [PDF]

BIO Web of Conferences
Unripe plantain is a potential commodity for producing flour with low digestibility due to its dietary fiber and resistant starch content, thus more beneficial for health such as for blood glucose control and blood lipid profile improvement.
Wulan Siti Narsito, Su’aidah Farihatus, Murtini Erni Sofia, Saparianti Ella, Harijono Harijono   +4 more
doaj   +1 more source

Perspectives of the Sustainability Assessment of Biorefineries

Chemical Engineering Transactions, 2021
The joint analysis of economic, environmental, and social aspects of biorefineries has been boosted in recent years. The sustainability assessment of biorefineries is considered a fundamental approach to determine the possible implementation of processes
Juan Camilo Solarte-Toro, Carlos Ariel Cardona Alzate   +1 more
doaj   +1 more source

Microbial Load Determination, Isolation and Characteristics in Unripe Plantain Flour and Food Made from Unripe Plantain Flour

, 2020
In the determination of microbial load, isolation and characteristics in oven-dried and sun-dried plantain flours, and plantain flour porridge; the flours were prepared by sun-drying and oven drying before grinding and sifting, while the porridge was prepared by boiling.
Bills, U. S., Isong, N., Daye Mandy C. George   +2 more
openaire   +2 more sources

Assessment of phytochemical and mineral composition of unripe and ripe plantain (Musa paradisiaca) peels [PDF]

African Journal of Food Science, 2021
Plantain (Musa paradisiaca) fruit constitutes a staple food widely consumed predominantly in Africa. The peel, a major by-product, of plantain fruit is largely viewed to be of little or no significance and consequently discarded, thereby constituting a threat to the environment.
Muhammad Uzairu Sani, Atiku Kano Muhammad   +1 more
openaire   +1 more source