The past 20 years has seen rapid development of value-added food products. Using largely
wasted fruit by-products has created a potential for sustainable use of these edible …

Despite the growing demand for green banana (GB) products, there is no review study
regarding their potential health benefits. We aimed to compare the health benefits among …

Green banana flour was extruded through a co-rotating twin-screw extruder with constant
barrel temperature. The objectives of this study were to determine the effect of extrusion …

In this study, an efficient heterogeneous catalyst was prepared from waste Musa champa
peduncle and employed in biodiesel synthesis from Jatropha curcas oil. Catalyst …

Abstract Banana (Musa spp.), an evergreen perennial crop belonging to the Musaceae
family, is one of the world's most important tropical and subtropical fruits. It is characterized …

This study examined the effect of κ-carrageenan (κ-C) at various concentrations on the
rheological properties of a model cake flour system. Increasing the κ-C concentrations in …

Physico-chemical, functional properties, and filmogenic characteristics were determined in
pulp (P) and whole (W) banana flours (BF), pretreated or not (preT and unT, respectively) …

Banana fruits are important foods, but there have been very few studies evaluating the
phenolics associated with their cell walls. In the present study,(+) catechin, gallocatechin …

Plantain fruit constitute an important source of energy as a staple diet in the tropics. The peel
of the fruit is discarded as waste after the edible portion is eaten; thereby constituting a …

This study investigated the proximate composition, selected minerals potassium (K), calcium
(Ca), iron (Fe) and zinc (Zn) and some quality attributes of fifteen Mchare cooking bananas …