Ripening influences banana and plantain peels composition and energy content

Tropical Animal Health and Production

Volumn 43, Issue 1, 2011, Pages 171-177

  Emaga, Thomas Happi ^a,b   Bindelle, Jérôme ^a   Agneesens, Richard ^c   Buldgen, A ^a   Wathelet, Bernard ^a   Paquot, Michel ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b African Research Centre on Bananas and Plantains CARBAP   (Cameroon)

^c WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

Author keywords

Banana; In vitro fermentation; Nutritive value; Peels; Plantain

Indexed keywords

METHANE; STARCH;

ANIMAL FOOD; ARTICLE; BANANA; BIOSYNTHESIS; CAMEROON; CHEMISTRY; DIETARY FIBER; FERMENTATION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; MICROBIOLOGY; STATISTICAL MODEL; SUGAR INTAKE;

ANIMAL FEED; CAMEROON; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FIBER; DIETARY SUCROSE; FERMENTATION; FRUIT; KINETICS; LINEAR MODELS; METHANE; MUSA; STARCH;

BOS; MUSA SP.;

EID: 78649947531     PISSN: 00494747     EISSN: 15737438     Source Type: Journal    
DOI: 10.1007/s11250-010-9671-6     Document Type: Article

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