Effect of ripening on the chemical composition of plantain peels and pulps (Musa paradisiaca)

Journal of the Science of Food and Agriculture

Volumn 45, Issue 4, 1988, Pages 333-336

  Izonfuo, Welford‐Abbey L ^a   Omuaru, Victor O T ^a  

^a RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

Author keywords

composition; different ripening stages; mineral levels; Musa paradisiaca; Musaceae; plantain peels; pulps

Indexed keywords

EID: 84986743961     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740450407     Document Type: Article

References (15)

1. Ascorbic acid content of foods commonly consumed in the Northern States of Nigeria
2. Chemical studies of some plant wastes from Ghana
3. The phenolic content and enzyme inhibitory activity of testas from beans (Vicia faba) and pea (Pisum spp) varieties
4. Chemical evaluation of nutritive value of African walnut (Coula edulis)
5. Chemical composition of unripe (green) and ripe plantain (Musa paradisiaca)
6. Condensed tannins in horse bean seeds: chemical structure and apparent effect on poultry
7. Plant tannins—their role in forage quality
8. Varietal variation in the antinutritive effects of field beans Vicia faba when fed to rats
9. The biscuit–making potential of plantain (flour/pulp)