This study aimed to investigate the proximate composition, mineral content, functional
properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total …

Banana and plantain offer larger scope in the preparation of designer foods with enriched
functional constituents. The study was targeted to investigate the functional and structural …

Green bananas occupy an important position in the diet of Tanzanians with potential
beneficial health effects. Banana flours prepared from five Tanzania banana varieties …

Flour was prepared from peeled and unpeeled banana Awak ABB. Samples prepared were
subjected to analysis for determination of chemical composition, mineral, dietary fibre, starch …

Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it
is consumed as raw or processed. Banana is a significant source of nutrients, and it has …

The study aims to investigate the effects of different drying methods on the changes in
functional properties, physicochemical composition, bioactive compounds, antioxidant …

BACKGROUND: Mango is a highly perishable seasonal fruit and large quantities are wasted
during the peak season as a result of poor postharvest handling procedures. Processing …

Banana (Musa acuminata), is grown worldwide and normally consumed as ripe fruit. Their
peels are considered as a waste and contribute to environmental problem due to their high …

The present study endeavoured to evaluate the nutritional, phytochemical and functional
properties of outer and inner bracts of culinary banana flower which is a by-product of …

This research was conducted to evaluate the differences in chemical composition and
functional profiles of native banana pseudo-stem flour (NBPF) and boiled tender core of the …