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Production And Determination Of Functional Properties Of Plantain Flour
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Plantains (Musa epp) are important staple foods, which make substantial
contribution of the nutrition and economy of millions of people through
the developing world and are grown in 720 countries. The gross value of
plantain production in sub-saharan Africa extent that of several other
main food crops, such as maize, rice cassava and sweet potato. They
are considered the fouth important global food commodity after rice,
milk and wheat in terms of gross value of production and provide more
than 25% of the carbohydrates for approximately 70 million people in
sub-sharan Africa. Plantain flour production involves procurement
of matured plantain, feeling, chipping, drying, milling and packaging,
plantain is an important source of carbohydrate, the starch fat and
total sugars in plantain are adequate for the manufacture of plantain
biscuit. Blanding considerably reduce the emulsion capacity and
viscosity, while built density, water and oil absorption capacities were
increased by blanding. Plantain could also be used as an emulsifier
and thickner in food system. Plantain flour is a cheap source of iron,
protein and vitamin A and the product can be marketed.
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CHAPTER ONE - [ Total Page(s): 2 ]Plantains
in the yellow to black stages can be used in sweet dishes steam-looked
plantains are considered a nutritious food for infants and the elderly.
A ripe plantain is used as food for infants at wearing. Ut is mashed
with a pinch of salt and is believed to be more easily digestible
(FAOSTAT 2011). Plantains are also dried and grouped into flour it is
an important food stuff that constitute, water of about 1062%, proteins
55%, Fat 1.15%. Carbohydrates 81.6% and Ash 3.01 ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 2 ]Plantains
in the yellow to black stages can be used in sweet dishes steam-looked
plantains are considered a nutritious food for infants and the elderly.
A ripe plantain is used as food for infants at wearing. Ut is mashed
with a pinch of salt and is believed to be more easily digestible
(FAOSTAT 2011). Plantains are also dried and grouped into flour it is
an important food stuff that constitute, water of about 1062%, proteins
55%, Fat 1.15%. Carbohydrates 81.6% and Ash 3.01 ... Continue reading---
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ABSRACT -- [Total Page(s) 1]
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