ArticleFoods (Basel, Switzerland)2024
Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors.
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Abstract
This study aimed to assess the characteristics of flour and cookies produced from composite plantain, breadfruit, and cinnamon blends. Six samples were created by combining the flours (Plantain, Breadfruit, and Cinnamon Composite (PBC)) in the following proportions: 100:0:0, 0:100:0, 65:30:5, 70:25:5, 75:20:5, and 80:15:5. The flours were subjected to proximate, functional, and color analyses using standard methods. The results obtained included moisture content (7.13-9.56%), ash (6.37-7.14%), protein (8.38-12.62%), fat (8.36-12.92%), crude fiber (6.54-7.52%), and carbohydrate (51.84-60.83%). The functional properties of the flour included bulk density (0.66-0.80 g/mol), water absorption capacity (1.91-2.87%), oil absorption capacity (0.88-1.91%), swelling power (3.89-5.30), solubility index (0.01-0.04%), dispersibility (48.55-66.05%), tannin content (1.71-3.98 mg/g), and phytate content (1.57-3.35 mg/g). The analyses revealed significant differences (
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