Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
نویسندگان
چکیده
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients | Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman Agricultural Journals
منابع مشابه
An Evaluation of the Phytochemical Properties of SomePomegranate Cultivars during Fruit Development and Ripening
The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad Ali (AMA) for several developmental and ripening stages during 45–180 days after fruit s...
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INTRODUCTION In Nigeria, nursing mothers are advised to give their infants plantain flour paste 'amala ogede' with 'ewedu' Corchorus olitorius soup during the process of weaning. Over-matured okra is typically discarded resulting in substantial post-harvest waste; the seed could be processed into okra seed flour for the fortification of plantain flour. The aim of this study is to evaluate the e...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2021
ISSN: ['1805-9317', '1212-1800']
DOI: https://doi.org/10.17221/94/2020-cjfs