The Influence of Ripe Banana Pulp on the Physicochemical and Sensory Properties of White Bread
Esther C. Omah, Bartholomew C. Idogwu & Ifeyinwa S. Asogwa · European Journal of Nutrition & Food Safety · 2025
Aims: This study focused on incorporating ripe banana pulp into wheat flour at different levels to determine its effect on the general quality of white bread. This was aimed at minimizing post-harvest losses associated with ripe bananas and for value addition. Study Design: The...
Open access
Research Article
10.9734/ejnfs/2025/v17i41699