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Journal Article 2017

Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

Autor: Adegunwa, M.O. Adelekan, E.O. Adebowale, A.A. Bakare, H.A. Alamu, E.O.

Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore a...

Enlace original: https://cgspace.cgiar.org/handle/10568/88224

Investigación en Agricultura

PLANTAINS

TIGER NUT

CHEMICAL COMPOSITION

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Adegunwa, M.O. , Adelekan, E.O. , Adebowale, A.A. , Bakare, H.A. , Alamu, E.O. , [Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations] , Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

Journal Article 2018-07-06

Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

Autor: Adegunwa, M.O. Fafiolu, O.F. Adebowale, A.A. Bakare, H.A. Alamu, E.O.

This study investigated the potential of unripe plantain (UP) and orange vesicle (OV) composite flour for cookies production. Proximate composition, functional properties, vitamins and mineral composition of the composite flour were carried out. Data obtained was subjected to Analysis of Variance...

Enlace original: https://cgspace.cgiar.org/handle/10568/96107

Investigación en Agricultura

ORANGE JUICE

PLANTAINS

COMPOSITE MATERIALS

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Adegunwa, M.O. , Fafiolu, O.F. , Adebowale, A.A. , Bakare, H.A. , Alamu, E.O. , [Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties] , Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

Journal Article 2019-06-30

Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification

Autor: Amah, D. Alamu, E.O. Adesokan, M. Biljon, A. van Maziya-Dixon, B.B. Swennen, R. Labuschagne, M.

Bananas are important staples in tropical and sub-tropical regions and their potential as a source of provitamin A has recently attracted attention for biofortification. A collection of 189 banana genotypes (AAB-plantains, M. acuminata cultivars and bred hybrids) was screened to determine variabi...

Enlace original: https://cgspace.cgiar.org/handle/10568/101513

Investigación en Agricultura

BANANAS

CAROTENOIDS

PLANTAINS

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Amah, D. , Alamu, E.O. , Adesokan, M. , Biljon, A. van , Maziya-Dixon, B.B. , Swennen, R. , Labuschagne, M. , [Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification] , Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification

Journal Article 2019-05-06

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends

Autor: Adelekan, E.O. Adegunwa, M.O. Adebowale, A.A. Bakare, H.A. Alamu, E.O.

Chinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched Chinchin produced from plantain-tigernuts composite flour...

Enlace original: https://cgspace.cgiar.org/handle/10568/101333

Investigación en Agricultura

PLANTAINS

FLOURS

TIGER-NUT

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Adelekan, E.O. , Adegunwa, M.O. , Adebowale, A.A. , Bakare, H.A. , Alamu, E.O. , [Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends] , Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends

Journal Article 2019

Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

Autor: Adegunwa, M.O. Oloyede, I.O. Adebanjo, L.A. Alamu, E.O.

his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon ri...

Enlace original: https://cgspace.cgiar.org/handle/10568/102454

Investigación en Agricultura

PLANTAINS

FLOURS

WATERMELONS

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Adegunwa, M.O. , Oloyede, I.O. , Adebanjo, L.A. , Alamu, E.O. , [Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour] , Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

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Resultados de búsqueda

Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends

Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

Descubre y comparte nuestro conocimiento público

Resultados de búsqueda

Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

[U17ArtAdegunwaEvaluationInthomDev.pdf]

Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification

[U19ArtAmahVariabilityNothomDev.pdf]

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends

[U19ArtAdelekanQualityInthomDev.pdf]

Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

[U19ArtAdegunwaQualityInthomDev.pdf]