Add to ORKGFlour was prepared from peeled and unpleeled banana Awak ABB. Samples prepared were subjected to analysis for determination of chemical composition, mineral, dietary fibre, starch and total phenolics content, antioxidant activity and pasting propertie
Plantain bananas of the variety Terra (Musa paradisiaca) may have industrial value due to their high...
Plantain bananas of the variety “Terra” (Musa paradisiaca ) may have industrial value due to their h...
The nutritional and anti-nutritional constituents of flour made from the entire fruit (pulp and peel...
The banana peel represents about 30% of the fruit, it is discarded and could be used for food develo...
Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it is consume...
Abstract. Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized...
Banana flour obtained from unripe banana (Musa acuminata, var. Nanico) under specific drying conditi...
Banana flour has been recognized as functional ingredient, owing to its healthy nutritional pattern....
Unripe cardaba banana and plantain slices were processed into flour. The effects of treatment (blanc...
The influence of variety (Cavendish and Dream), stage of ripeness (green and ripe) and parts (pulp a...
Unripe banana flour can be an alternative to minimize post-harvest loss and to increase the aggregat...
Unripe banana peel flour of Dwarf Cavendish banana (Musa spp. AAA) peel (Gazipasa, Turkey) of differ...
This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) fl...
The aim of this study was to evaluate the effect of two different concentrations of banana peels BP ...
Objectives: Ripe and unripe plantains were obtained from Ado Ekiti markets and were made into flour....
Plantain bananas of the variety Terra (Musa paradisiaca) may have industrial value due to their high...
Plantain bananas of the variety “Terra” (Musa paradisiaca ) may have industrial value due to their h...
The nutritional and anti-nutritional constituents of flour made from the entire fruit (pulp and peel...
The banana peel represents about 30% of the fruit, it is discarded and could be used for food develo...
Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it is consume...
Abstract. Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized...
Banana flour obtained from unripe banana (Musa acuminata, var. Nanico) under specific drying conditi...
Banana flour has been recognized as functional ingredient, owing to its healthy nutritional pattern....
Unripe cardaba banana and plantain slices were processed into flour. The effects of treatment (blanc...
The influence of variety (Cavendish and Dream), stage of ripeness (green and ripe) and parts (pulp a...
Unripe banana flour can be an alternative to minimize post-harvest loss and to increase the aggregat...
Unripe banana peel flour of Dwarf Cavendish banana (Musa spp. AAA) peel (Gazipasa, Turkey) of differ...
This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) fl...
The aim of this study was to evaluate the effect of two different concentrations of banana peels BP ...
Objectives: Ripe and unripe plantains were obtained from Ado Ekiti markets and were made into flour....
Plantain bananas of the variety Terra (Musa paradisiaca) may have industrial value due to their high...
Plantain bananas of the variety “Terra” (Musa paradisiaca ) may have industrial value due to their h...
The nutritional and anti-nutritional constituents of flour made from the entire fruit (pulp and peel...