How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (<i>p</i> < 0.05) in chemical composition an...

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Bibliographic Details
Main Authors: Patchimaporn Udomkun, Cargele Masso, Rony Swennen, Bhundit Innawong, Amos Alakonya, Apollin Fotso Kuate, Bernard Vanlauwe
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
flour characteristics
plantain-based product
plantain hybrids
pre-treatment
ripening stage
starchy banana
Online Access:https://www.mdpi.com/2304-8158/10/8/1749

Internet

https://www.mdpi.com/2304-8158/10/8/1749

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