Results 41 to 50 of about 436 (160)
Effect of drying methods on the sorption isotherms of plantain flour
Croatian Journal of Food Science and Technology, 2019 The demand for plantain flour has increased in recent years due to its health benefits and industrial applications, however, there is dearth of information on the effect of drying methods on the sorption isotherm of plantain flour.
LATEEF OLADIMEJI SANNI +6 more
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Influence of drying methods on heavy metal composition and microbial load of plantain chips
Cogent Food & Agriculture, 2022 Mature unripe plantain is usually processed into chips using the traditional sun-drying method without considering consumer safety. Thus, there is a need to assess the influence of solar tent and open sun drying on the heavy metal composition and ...
Ayodele Adenitan +3 more
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Evaluation of Nutrient Content of Plantain-Lima Bean Momo Using Multivariance Analysis Approach
Croatian Journal of Food Science and Technology, 2022 Dietary diversification necessitates the development of nutrient-rich and healthy food products from indigenous and resilient crops for sustainable food and nutrition security in Nigeria.
Elizabeth Oluremi Farinde
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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 +4 more
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Nutraceutical potential of ripe and unripe plantain peels: A comparative study
, 2020 This study investigated the nutraceutical potential of ripe and unripe plantain fruit peels which are commonly discarded as food wastes. Proximate and mineral analyses of the samples were performed as per the standard methods of the Association of Official Analytical Chemists.
I. Shadrach, A. Banji, O. Adebayo
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Design and Fabrication of a Polyethylene Sealing Machine for Packaging Unripe Plantain Flour
, 2021 Heat sealing is one of the most commonly used methods for sealing polyethylene of either a high density or a low density. Local farmers either expose their products without sealing or use sealing machines that do not achieve a perfect seal. To prevent this problem, an affordable heat-sealing machine was designed and fabricated using locally available ...
Inegbedion, F., Ibhafidon, A.I.
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Frontiers in Sustainable Food Systems, 2022 IntroductionDevelopment of functional food ingredients with anti-obesity is a growing interest in the global food industry. Plantain (Musa spp. AAB), a special type of cooking/starchy banana, is widely growing in African and Latin American countries. The
Jinfeng Fu +6 more
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Journal of Acute Disease, 2013 Objective: To investigate the ameliorating potentials of cocoyam (Colocasia esculenta (C. esculenta) L.) and unripe plantain (Musa paradisiacae (M. paradisiacae) L.) incorporated feeds on renal and liver growth of STZ induced rats.
CO Eleazu, M Iroaganachi, KC Eleazu
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Bio-Research, 2019 Este estudio determinó los índices glucémicos de las harinas de plátano rojo inmaduro y plátano verde. El plátano inmaduro y el plátano rojo se procesaron en harina y se sometieron a un análisis próximo utilizando procedimientos estándar. Doce adultos normoglucémicos aparentemente sanos de peso corporal normal consumieron 50 g de carbohidratos ...
Onuoha, N.O., Okafor, A.M., Okeke, L.K.
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International Journal of Home Economics, Hospitality and Allied ResearchThe 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 +3 more
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