Banana is a fruit grown mainly in tropical countries of the world. After harvest, almost 60% of
banana biomass is left as waste. Worldwide, about 114.08 million metric tons of banana …

Breadfruit is an underutilized but highly nutritive crop containing complex carbohydrates
while being low in fat. It is also a good source of essential amino acids (leucine, isoleucine …

This study explored the use of millets flours as a secondary ingredient with soy protein
isolate (SPI) to develop fibrous high moisture meat analogue (HMMA). Three millets …

The first goal for this experiment was to determine the structural and technological
characteristics for methylcellulose (MC), carboxymethyl cellulose (CMC), and …

Breadfruit is a traditional staple crop from Pacific islands with the potential to improve
worldwide food security and mitigate diabetes. Flour produced from breadfruit is a gluten …

In recent years, Maillard peptides have attracted considerable attention of food researchers
due to their distinct flavor properties in food processing. We investigated the structure and …

This study investigated the physicochemical, microscopical, and functional properties of
chickpea (Cicer arietinum) okara flours. The flours were prepared from chickpea okara …

This study evaluated structural and technological properties of beef emulsion modeling
systems prepared with tropical flours. Treatments consisted of a control (0% flour inclusion) …

Gluten avoidance is becoming a popular diet trend around the world. In this study, green
Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The …

The objective was to modify functional properties of breadfruit flours using twin-screw
extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit …