Ultrasound-assisted extraction (UAE) was optimized for the collection of phenolic
compounds and determination of antioxidant activity of watermelon peel (WMP) and …

This review describes some processes for converting plantain pulp into flour and semolina
and the influences that operating conditions can have on some of the technological …

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 …

Plantain (Musa parasidiaca) is a perishable fruit that needs to be processed into flour to
extend its shelflife. It is therefore essential to develop specifications for drying Musa …

Fermentation factors in the making of modified plantain flour must be optimized to obtain
optimum conditions that produce the desired characteristics of flour/starch. In this research …

Blends of cereals and legumes have gained attention especially in complementary nutrition.
Optimization of the product Page 1 African Journal of Agriculture and Food Science ISSN …

The increase in the dry matter content of cassava due to fertiliser application has been
widely reported. However, information on the effect of cassava variety, fertiliser …

Red amaranth is a perishable, colored leafy vegetable that can be preserved through a
variety of methods, including dehydration. The current study was conducted to investigate …

Abstract Effect of pretreatments (sulphiting and blanching) and drying methods (sun, oven
and freeze) on physicochemical properties and acceptability of unripe plantain flour was …

Acrylamide (AA) is a probable toxic substance that forms naturally, especially in
carbohydrate-rich foods. Adding flavorings to foods and food additives makes people new …