This review describes some processes for converting plantain pulp into flour and semolina
and the influences that operating conditions can have on some of the technological …

Nutritional therapy is being embraced in the control of metabolic disorders such as diabetes
mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico …

Researches are gradually drifting towards adoption of food as therapies for the management
of diseases that result from metabolic derangement, in extension genetical diseases can as …

This study assessed the internal quality traits of East African Highland cooking banana
flours, exploring their significance for breeding and potential industrial applications. Twenty …

Nutritional, sensory, texture, and microbiological load analyses were made of cookies
consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or …

Unripe plantain (Musa paradisiaca L.) is rich in nutrients including minerals, vitamin C, and
carbohydrates particularly resistant starches with prebiotic properties. However, the fruit is …

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 …

This study evaluated the quality characteristics of doughnuts made from blend of plantain
(PF) and Bambara groundnut (BGF). Four blends specifically PF90%: BGF10%, PF85 …

Plantain (Musa parasidiaca) is a perishable fruit that needs to be processed into flour to
extend its shelflife. It is therefore essential to develop specifications for drying Musa …

Green banana (Musa spp.) is a significant source of starch (resistant starch∼ 50%),
phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe). The utilization of …