Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour

Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour

The demand for plantain flour has increased in recent years due to its health benefits and industrial applications and information on the effect of drying methods on the physicochemical and functional characteristics of plantain flour in literature is limited. This present study was conducted to det...

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Veröffentlicht in:Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam biotehnologiju i nutricionizam, 2018-09, Vol.13 (1-2), p.38-43
Hauptverfasser: Oladimeji Sanni, Lateef, Jamiu Fadimu, Gbemisola
Format: Artikel
Sprache:eng
Schlagworte:
Agricultural biotechnology
Agriculture
Chemical composition
Color
colour
Drying
Flour
Food science
Fruits
functional properties
Harvest
Industrial applications
Methods
Moisture content
Musa paradisiaca
Organic chemistry
pasting
plantain flour
Plantains
Potassium
pretreatment
Proximate
Sun
Water content
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Zusammenfassung:The demand for plantain flour has increased in recent years due to its health benefits and industrial applications and information on the effect of drying methods on the physicochemical and functional characteristics of plantain flour in literature is limited. This present study was conducted to determine the effect of drying methods on the chemical, colour, functional and pasting properties of plantain flour were investigated. The results revealed that drying methods significantly (p
ISSN:1847-3423
1847-7461
DOI:10.31895/hcptbn.13.1-2.2