Unripe plantain

Fermentation and Extrusion effects on Nutritional and Organoleptic Compositions of Unripe Plantain and Pigeon Pea Blends

Elias Similoluwa Orekoya, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel & Oluwatayo Ajayi-Moses · Asian Food Science Journal · 2021

This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...

Open access Research Article 10.9734/afsj/2021/v20i630309

Fermentation and Exrusion Effects on the In Vitro Proteinand Starch Digestibility of Unripe Plantain and Pigeon Pea Blends

S. E. Orekoya, A. O. Ojokoh, A. O. Arogunjo, J. O. Aribisala, B. O. B. Ajayi-Moses, P. O. Gabriel & I. M. Akinwunmi · Asian Food Science Journal · 2021

This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g un...

Open access Research Article 10.9734/afsj/2021/v20i530301