ArticleFoods (Basel, Switzerland)2020
The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT07145710 (Development and Evaluation of Raw Banana Flour-Enriched Muffins for Hypertensive Patients), which is not on this map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Development and Evaluation of Raw Banana Flour-Enriched Muffins for Hypertensive Patients: A Pilot Study
Who cites it
14 citing papers in PubMed, 58 citations in OpenAlex.
- Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation Conditions.Molecules (Basel, Switzerland) · 2026Article
- The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions.Plants (Basel, Switzerland) · 2025Article
- Property Evaluation of Noodles Substituting Wheat Flour with Drum-Dried Overripe Kepok Plantain (Preventive nutrition and food science · 2024Article
- Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread.Food chemistry: X · 2024Article
- Article
- Article
- The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development.Foods (Basel, Switzerland) · 2022Review
- Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread.Foods (Basel, Switzerland) · 2022Article
- Protective role of butyrate in obesity and diabetes: New insights.Frontiers in nutrition · 2022Review
- Perspective: Utilizing High Amylose Wheat Flour to Increase Dietary Fiber Intake of Children and Adolescents: A Health by Stealth Approach.Frontiers in public health · 2022Article
- Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour.Foods (Basel, Switzerland) · 2021Article
- Influence of Underutilized Unripe Banana (Foods (Basel, Switzerland) · 2021Article
- Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.Foods (Basel, Switzerland) · 2021Article
- Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity.Nutrients · 2020Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) and was used in bread-making. This study investigated the effect of flour type-FDF (WGBF produced by freeze-drying) and ODF (prepared by air-oven drying at 50 °C)-at fortification levels of 0% (control), 10%, 20%, and 30% on the fortified bread. A significant decrease in energy caloric value and an increase in moisture and fibre at >20% fortification level (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.