Development of a High Value Nutritious Baking Flour from Dried Ripe Banana Peels
M. W. Mugo & L. G. Njue · Asian Food Science Journal · 2019
Background: During processing of banana, peels are discarded which are valuable source of potassium, dietary fiber with percentages up to 40-50% protein, 8-11% lipids, and 2.2- 10.9% fatty acids. Therefore a high value nutrition baking flour can be made using dried ripe banana pe...
Open access
Research Article
10.9734/afsj/2019/v12i330083