J. A. Adeyanju, B. E. Alabi, A. O. Abioye, A. A. Adekunle & A. A. Oloyede·Asian Food Science Journal·2021
This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time inter...
Open access
Research Article10.9734/afsj/2021/v20i1230386
Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samp...
Open access
Research Article10.9734/afsj/2019/v11i330062
This study was conducted to investigate effects of fermentation and extrusion on the chemical and sensory properties on blends of unripe plantain flour and cowpea flours. Three ratios (100:0, 80:20 and 60:40) of unripe plantain and cowpea flour were fermented and extruded. A tota...
Open access
Research Article10.9734/BMRJ/2016/23495
The profiles of amylase activity, soluble sugars and proteins in unripe plantain (Musa paradisiaca) and for a comparison, unripe banana (Musa sapientum), from harvest to ripening were investigated to provide basic information about their nutritional status at the different stages...