Bread was produced from wheat flour and fermented unripe banana using the straight
dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and …

The increasing consumption of plantain fruits with specific quality standards generates high
agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico …

Gluten-free breads were developed by incorporating unripe banana flour in a blend of
alternative flour/cassava starch, 45/50. A factorial design was applied to determine the …

Los subproductos de las cadenas agroindustriales constituyen alrededor del 90% de la
parte del cultivo, por lo cual, establecer alternativas de aprovechamiento puede ser …

This work aimed to formulate adequate weaning food with acceptable protein and mineral
contents from yellow maize and red millet enriched with pretreated Parkia biglobosa (PB) …

Composite flour/bread technology is an important area to be properly harnessed in food
industries to help reduce the cost of wheat importation in Nigeria. In this study, bread …

This study assessed the nutritional qualities of bread developed from wheat, mature green
plantain and amaranth grain flours. The raw material flours were processed into breads …

Cakes represent a convenient and readily consumable baked product, playing a vital role as
a significant food item. They contribute to sustainable economic development, employment …

This study on microorganisms associated with plantain sources was carried out in the
Microbiological laboratory of Adekunle Ajasin University, Akungba-Akoko, Nigeria. Plantain …

In Egypt, bread is traditionally produced from wheat"'Triticum aestivum" flour. Due to high
demand, about 50% ofneeded wheat is imported. The inability to sustain the national wheat …