Acceptability Study of Banana Blossom (Banana Musa) Cupcake Fortified with Honey: A Bread Innovation

Study of Banana Peel (Musa sapientum) as a Cationic Biosorbent

The efficacy of the Banana peel (Musa sapientum) biomass was tested for the removal of lead, copper, zinc and nickel metal ions using batch experiments in single and binary metal solution under controlled experimental conditions. It is found that metal sorption increases when the equilibrium metal concentration rises. At highest experimental solution concentration used (150 mg/L), the removal o...

IN VITRO MICROPROPAGATION OF BANANA (Musa spp.)

The present study was conducted at the Biotechnology Laboratory, Biotechnology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur during the period from September 2004 to June 2005 to investigate the effect of different concentrations of BAP and NAA on virus free plant regeneration, shoot multiplication and different concentrations of IBA and IAA on in vitro root formation of ...

Multidisciplinary perspectives on banana (Musa spp.) domestication.

Original multidisciplinary research hereby clarifies the complex geodomestication pathways that generated the vast range of banana cultivars (cvs). Genetic analyses identify the wild ancestors of modern-day cvs and elucidate several key stages of domestication for different cv groups. Archaeology and linguistics shed light on the historical roles of people in the movement and cultivation of ban...

Banana Chips (musa Acuminata) as an Alternative

Quality assessment and consumer acceptability of bread from wheat and fermented banana flour

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 milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it was divided into several portions and blended with wheat flour in different ratios. Proximate and m...