Anthracene Bioadsorption from Simulated Wastewater by Chemically-Treated Unripe Plantain Peel Bioadsorbent: Batch Kinetics and Isothermal Modeling Studies
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DOI: 10.1080/10406638.2016.1255650
Abstract: ABSTRACT The main purpose of this study was to investigate and evaluate the bioadsorption potential of a chemically-treated unripe plantain peel in the removal of a polycyclic aromatic hydrocarbon (PAH) from its wastewater using anthracene… read more here.
Keywords: chemically treated; unripe plantain; bioadsorption; treated unripe ... See more keywords
Quality Evaluation of Snacks Produced from Blends of Unripe Plantain, Bambara Groundnut and Turmeric Flour
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DOI: 10.1111/jfpp.12760
Abstract: This study was conducted to evaluate the quality of snacks made from unripe plantain–Bambara nut–turmeric composite blends. Raw materials were processed into flour and formulated into different proportion: 100:0:0, 0:100:0, 35:60:5, 45:50:5, 50:45:5, 60:35:5, respectively.… read more here.
Keywords: bambara nut; plantain bambara; turmeric flour; unripe plantain ... See more keywords
Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient
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DOI: 10.3389/fnut.2019.00002
Abstract: There is a growing interest in the development of functional ingredients, including those with high indigestible carbohydrate content. Unripe plantain flour (UPF) is a source of indigestible carbohydrates, type II resistant starch (RS) in particular.… read more here.
Keywords: plantain flour; unripe plantain; ingredient; indigestible carbohydrate ... See more keywords