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PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
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- Contributor: mr-chris
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- Case No: 761178ip
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ABSRACT - [ Total Page(s): 1 ]Plantains (Musa epp) are important staple foods, which make substantial
contribution of the nutrition and economy of millions of people through
the developing world and are grown in 720 countries. The gross value of
plantain production in sub-saharan Africa extent that of several other
main food crops, such as maize, rice cassava and sweet potato. They
are considered the fouth important global food commodity after rice,
milk and wheat in terms of gross value of production and provide more
than 25% of the carbohydrates for approximately 70 million people in
sub-shara
... Continue Reading
CHAPTER ONE - [ Total Page(s): 2 ]Plantains in the yellow to black stages can be used in sweet dishes steam-looked plantains are considered a nutritious food for infants and the elderly. A ripe plantain is used as food for infants at wearing. Ut is mashed with a pinch of salt and is believed to be more easily digestible (FAOSTAT 2011). Plantains are also dried and grouped into flour it is an important food stuff that constitute, water of about 1062%, proteins 55%, Fat 1.15%. Carbohydrates 81.6% and Ash 3.01%. Dried plantain provider is mixed with a little fennel seed powder and boiled either in milk ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Plantains (Musa epp) are important staple foods, which make substantial
contribution of the nutrition and economy of millions of people through
the developing world and are grown in 720 countries. The gross value of
plantain production in sub-saharan Africa extent that of several other
main food crops, such as maize, rice cassava and sweet potato. They
are considered the fouth important global food commodity after rice,
milk and wheat in terms of gross value of production and provide more
than 25% of the carbohydrates for approximately 70 million people in
sub-shara
... Continue Reading
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