Results 51 to 60 of about 436 (160)

Extraction and Physicochemical Characterization of Oil from Unripe Plantain (Musa Paradisiaca) Peels [PDF]

Sumerianz Journal of Scientific Research, 2020
Extraction and physicochemical analysis of oil from unripe plantain (Musa paradisiaca) peels was carried out using cold extraction method. The peels were washed with distilled water, sun dried for 3 hours and oven dried for 6 hours at 85oC. It was then ground thoroughly.
Orodu Victor Enearepuadoh, Igara Evawere Abigail   +1 more
openaire   +1 more source

Statistical Modelling of Drying Characteristics of Unripe Plantain (Musa Paradisiaca) Slices

International Journal of Engineering and Management Research, 2019
This work is designed to carry out the statistical modelling of the drying characteristics of unripe plantain (Musa paradisiaca) slices and to study the effect of drying temperature and slice thickness on drying characteristics. The test samples were dried in a laboratory scale oven dryer at varying temperatures of 700C, 800C and 900C, and different ...
Ekeke I C, Nkwocha A C, Kamen F L, Nwabuchiri P, Agbo J C   +4 more
openaire   +2 more sources

Development and Performance Evaluation of a Pulverizer for Plantain Flour Process Plant

Production Engineering Archives, 2021
Diabetes, adjudged a risk factor for coronavirus infectious disease 2019 (COVID-19), can be managed through consumption of plantain and its associated products.
Olutomilola Emmanuel Olatunji, Ayodeji Sesan Peter, Adeyeri Michael Kanisuru, Fagbemi Tayo Nathaniel   +3 more
doaj   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Proximate and Microbial Composition of Cooking Banana Dried Using an Active Indirect Mode Solar Dryer

International Journal of Fruit Science, 2022
The proximate and microbial composition of cooking banana was determined after an active indirect solar drying experiment. The study was aimed at comparing the quality of dried cooking banana with similar products like banana and plantain.
Promise Joseph Etim, Kayode Joshua Simonyan, Akachukwu Ben Eke   +2 more
doaj   +1 more source

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

Food Chemistry International, Volume 2, Issue 2, Page 285-294, June 2026.
The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed, Buhari Shehu Saidu, Nuhu Aliyu, Michael Peter Simon   +3 more
wiley   +1 more source

Peel of Plantain (Musa paradisiaca) Variety SACI from Côte d'Ivoire as Nutritive and Functional Foods: Biochemical and Mineral Compositions, Phenolic Compounds Levels and Antioxidant Capacities at Unripe and Ripe Stages

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
SACI plantain is an off-season variety widely consumed in Côte d’Ivoire. Its peels are generally discarded into the environment as waste. This study aimed at to explore the nutritional and antioxidant potential of this plantain peel at unripe and ripe ...
Tanoh Martin KOUADIO, Kouamé Appolinaire KOUASSI, Songuimondenin SORO, Eugène Jean Parfait KOUADIO   +3 more
doaj   +1 more source

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Czech Journal of Food Sciences, 2021
This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour.
Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman   +6 more
doaj   +1 more source

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, Volume 3, Issue 2, Page 293-305, June 2026.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source

Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

Nova Scientia, 2021
The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC
Betsabé Hernández-Santos, José Manuel Juárez-Barrientos, Juan Gabriel Torruco-Uco, Enrique Ramírez-Figueroa, Emmanuel de Jesús Ramírez-Rivera, Verónica Ofelia a Bautista-Viazcan, Jesús Rodríguez Miranda   +6 more
doaj   +1 more source