Physico-chemical, functional properties, and filmogenic characteristics were determined in pulp (P) whole (W) banana flours (BF), pretreated or not (preT unT, respectively) with sodium metabisulfite, obtained from cultivars of Ecuadorian Musaceae: Musa acuminata AAA. The proximal composition revealed a high content fat, protein, ash, fiber flours, while the total starch amylose was greater flou...

In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at development flours with high nutritional potential from senescent plantains. Thus, some enriched were created using plantains Dockounou technology production. Flours analysed physicochemically, biochemically, nutritionally, functionally and organolep...

This study explored the use of pomelo albedo as a composite flour in bread production. The portion whole fruit was debittered through standard method and obtained flours (DPAF) which were incorporated into wheat at four formulations 0, 10, 20, 30% for impact DPAF on functional characteristics physical, chemical sensory breads investigated. difference between 100% enriched with regarding water a...

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, plantain) for their nutritional functional properties. For all GF investigated, starch was the major component, except nut with lower content (<45%), but higher fiber (8.8–35.4%). The amount of calcium, magnesium, zinc, potassiu...

The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, flour properties was studied by using experimental design response surface modelling approach. modelled were groat hardness, flake particle size milled from groats flakes. In the experiments, factors moisture content, temperature, duration central composite face-centred (CCF). Three untreated cultivar sa...

Corresponding Author Email : [email protected] The study evaluated effect of ascorbic acid and citric acid treatments on the functional and sensory properties of yam flour. Yam (Dioscorea rotundata) tubers were washed, peeled and cut into thin slices of 1cm thickness. The slices were divided into 7 portions. The 1st portion served as control. The 2nd, 3rd, 4th and 5th portions were soaked i...

The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The...

Freshly harvested grains contain loads of thousand to million bacteria and mold spore per gram and the microbial contribution of cereal grains and flours to convenience foods is an important consideration from public health aspects and as a source of possible spoilage agents. Although the microbial load of cereal grains, meals, and flours may not constitute a spoilage problem by itself, the num...

The proximate composition and functional properties of three edible mushroom (Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél.) flours used in Nasarawa state, Nigaria were investigated using standard analytical techniques. The samples contained crude protein in the range of 18.5% in Omphalotus olearius to 21.5% in Ganoderma spp. Crude fat varied with values ...