U. E. Inyang

Effect of the Stage of Ripening on the Nutrients, Anti-nutrients and Functional Properties of Flours Made from Whole Plantain Fruit

U. E. Inyang, S. E. Nkop & E. B. Umoh · Current Journal of Applied Science and Technology · 2017

Background and Aim: Plantain processing generates large quantities of peel that is discarded despite its nutritional and bioactive constituents. The aim of the study was to produce whole plantain flour at unripe, semi-ripe and fully ripe stages and compare the nutrients, anti-nut...