CINXE.COM

<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: plantain</title> <meta name="description" content="Search results for: plantain"> <meta name="keywords" content="plantain"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="plantain" name="q" aria-label="Search"> <button class="btn btn-light my-2 my-sm-0" type="submit"><i class="fas fa-search"></i></button> </form> </div> <div class="collapse navbar-collapse mt-1" id="navbarMenu"> <ul class="navbar-nav ml-auto align-items-center" id="mainNavMenu"> <li class="nav-item"> <a class="nav-link" href="https://waset.org/conferences" title="Conferences in 2024/2025/2026">Conferences</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/disciplines" title="Disciplines">Disciplines</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="plantain"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 18</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: plantain</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">18</span> Performance of Riped and Unriped Plantain-Wheat Flour Blend in Biscuit Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20O.%20Idoko">J. O. Idoko</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Nwajiaku"> I. Nwajiaku </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were stored at ambient temperature for 8 weeks after which the equilibrium moisture content and water activity were determined. The sensory evaluation of the biscuit samples was also determined. The results of these analyses showed 100% unripe plantain flour as the most stable of the biscuit samples judging from its equilibrium moisture content level of 0.32% and water activity of 0.62. The sensory evaluation results showed Biscuit made from 150:50 ripe plantain and wheat flour as most generally accepted at 5% level of significance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biscuit" title="biscuit">biscuit</a>, <a href="https://publications.waset.org/abstracts/search?q=equilibrium%20moisture%20content" title=" equilibrium moisture content"> equilibrium moisture content</a>, <a href="https://publications.waset.org/abstracts/search?q=performance" title=" performance"> performance</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain" title=" plantain"> plantain</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20activity" title=" water activity "> water activity </a> </p> <a href="https://publications.waset.org/abstracts/2064/performance-of-riped-and-unriped-plantain-wheat-flour-blend-in-biscuit-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2064.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">214</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">17</span> Impact of Different Ripening Accelerators on the Microbial Load and Proximate Composition of Plantain (Musa paradisiaca) and Banana (Musa sapientum), during the Ripening Process, and the Nutrition Implication for Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisdom%20Robert%20Duruji">Wisdom Robert Duruji</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluwasegun%20Christopher%20Akinleye"> Oluwasegun Christopher Akinleye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study reports on the impact of different ripening accelerators on the microbial load and proximate composition of plantain (Musa paradisiaca) and Banana (Musa sapientum) during the ripening process, and the nutrition implication for food security. The study comprised of four treatments, namely: Calcium carbide, Irvingia gabonensis fruits, Newbouldia laevis leaves and a control, where no ripening accelerator was applied to the fingers of plantain and banana. The unripe and ripened plantain and banana were subjected to microbial analysis by isolating and enumerating their micro flora using pour plate method; and also, their proximate composition was determined using standard methods. The result indicated that the bacteria count of plantain increased from 3.25 ± 0.33 for unripe to 5.31 ± 0.30 log cfu/g for (treated) ripened, and that of banana increased from 3.69 ± 0.11 for unripe to 5.26 ± 0.21 log cfu/g for ripened. Also, the fungal count of plantain increased from 3.20 ± 0.16 for unripe to 4.88 ± 0.22 log sfu/g for ripened; and that of banana increased from 3.61 ± 0.19 for unripe to 5.43 ± 0.26 for ripened. Ripened plantain fingers without any ripening accelerator (control) had significantly (p < 0.05) higher values of crude protein 3.56 ± 0.06%, crude fat 0.42 ± 0.04%, total ash 2.74 ± 0.15 and carbohydrate 31.10 ± 0.20; but with significantly lower value of moisture 62.14 ± 0.07% when compared with treated plantain. The proximate composition trend of treated and banana fingers control is similar to that of treated and plantain control, except that higher moisture content of 75.11 ± 0.07% and lesser protein, crude fat, total ash and carbohydrate were obtained from treated and ripened banana control when the treatments were compared with that of plantain. The study concluded that plantain is more nutritious (mealy) than a banana; also, the ripening accelerators increased the microbial load and reduced the nutritional status of plantain and banana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20nutrition" title="food nutrition">food nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbide" title=" calcium carbide"> calcium carbide</a>, <a href="https://publications.waset.org/abstracts/search?q=rvingia%20gabonensis" title=" rvingia gabonensis"> rvingia gabonensis</a>, <a href="https://publications.waset.org/abstracts/search?q=newbouldia%20laevis" title=" newbouldia laevis"> newbouldia laevis</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain" title=" plantain"> plantain</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a> </p> <a href="https://publications.waset.org/abstracts/48032/impact-of-different-ripening-accelerators-on-the-microbial-load-and-proximate-composition-of-plantain-musa-paradisiaca-and-banana-musa-sapientum-during-the-ripening-process-and-the-nutrition-implication-for-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48032.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">323</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">16</span> Influence of Different Ripening Agents on the Shelf-Life and Microbial Load of Organic and Inorganic Musaceae, during the Ripening Process, and the Health Implication for Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisdom%20Robert%20Duruji">Wisdom Robert Duruji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Local farmers and fruit processors in developing countries of West Africa use different ripening agents to accelerate the ripening process of plantain and banana. This study reports on the influence of different ripening agents on the shelf-life and microbial load of organic and inorganic plantain (Musa paradisiaca) and banana (Musa sapientum) during ripening process and the health implication for food security in Nigeria. The experiment consisted of four treatments, namely: Calcium carbide, Irvingia gabonensis fruits, Newbouldia laevis leaves and a control, where no ripening agent was applied to the fingers of plantain and banana. The unripe and ripened plantain and banana were subjected to microbial analysis by isolating their micro flora (Bacteria, Yeast and Mould) using pour plate method. Microbes present in the samples were enumerated, characterized and classified to genera and species. The result indicated that the microbial load of inorganic plantain from (Urban day) open market in Ile-Ife increased from 8.00 for unripe to 12.11 cfu/g for ripened; and the microbial load of organic plantain from Obafemi Awolowo University Teaching and Research Farm (OAUTRF) increased from 6.00 for unripe to 11.60 cfu/g for ripened. Also, the microbial load of inorganic banana from (Urban day) open market in Ile-Ife increased from 8.00 for unripe to 11.50 cfu/g for ripened; while the microbial load of organic banana from OAUTRF increased from 6.50 for unripe to 9.40 cfu/g for ripened. The microbial effects of the ripening agents increased from 10.00 for control to 16.00 cfu/g for treated (ripened) organic and inorganic plantain; while that of organic and inorganic banana increased from 7.50 for control to 14.50 cfu/g for ripened. Visual observation for the presence of fungal colonies and deterioration rates were monitored till seven days after the plantain and banana fingers have fully ripened. Inorganic plantain and banana from (Urban day) open market in Ile-Ife are more contaminated than organic plantain and banana fingers from OAUTRF. The ripening accelerators reduced the shelf life, increased senescence, and microbial load of plantain and banana. This study concluded that organic Agriculture is better and microbial friendlier than inorganic farming. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=organic%20agriculture" title="organic agriculture">organic agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=Musaceae" title=" Musaceae"> Musaceae</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbide" title=" calcium carbide"> calcium carbide</a>, <a href="https://publications.waset.org/abstracts/search?q=Irvingia%20gabonensis" title=" Irvingia gabonensis"> Irvingia gabonensis</a>, <a href="https://publications.waset.org/abstracts/search?q=Newbouldia%20laevis" title=" Newbouldia laevis"> Newbouldia laevis</a> </p> <a href="https://publications.waset.org/abstracts/45640/influence-of-different-ripening-agents-on-the-shelf-life-and-microbial-load-of-organic-and-inorganic-musaceae-during-the-ripening-process-and-the-health-implication-for-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45640.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">584</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">15</span> Effect of Variety and Fibre Type on Functional and organoleptic Properties of Plantain Flour Intended for Food "Fufu"</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Okafor">C. C. Okafor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of different varieties of plantain (Horn, false horn and French) and fibre types (soy bean residue, cassava sievette and rice bran) on functional and organoleptic properties of plantain-based flour was assessed. Horn, false horn french were processed by washing, peeling with knife, slicing into 3mm thickness and steam blanched at 80℃ for 5minutes, oven dried at 65℃ for 48 hours and milled into flours with attrition mill, sieved with 60 mesh sieve, separately. Fibre sources were processed, milled and fractionated into 60, 40 & 20 mesh sizes. Both flours were blended as 80:20, 70:30 and 60:40. Results obtained indicated that water absorption capacity is highest (2.68) in French plantain variety irrespective of the fibre type used. And in all variety tested the swelling capacity is highest (2.93) when the plantain flour is blended with soy residue (SR) and lowest (1.25) when blended with rice brain (RB). The results show that there is significant variety and fibre type interaction effect at (P < : 0.05). Again the results showed that texture mold ability and overall acceptability were best (7.00) when soy residue was used where as addition of rice bran into plantain flour resulted in fufu with poor texture. This trend was observed in all the verities of plantain tested and in all of the particle size of flour. Using cassava serviette also yield fufu similar to that produced with soy residue in all the parameter tested (mold ability, texture and overall acceptability. Generally, plantain flours from french and false horn yielded better quality fufu in terms of texture mold ability, overall acceptability, irrespective of the fibre type used. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional" title="functional">functional</a>, <a href="https://publications.waset.org/abstracts/search?q=organoleptic" title=" organoleptic"> organoleptic</a>, <a href="https://publications.waset.org/abstracts/search?q=particle%20size" title=" particle size"> particle size</a>, <a href="https://publications.waset.org/abstracts/search?q=sieve%20mesh" title=" sieve mesh"> sieve mesh</a>, <a href="https://publications.waset.org/abstracts/search?q=variety" title=" variety"> variety</a> </p> <a href="https://publications.waset.org/abstracts/26357/effect-of-variety-and-fibre-type-on-functional-and-organoleptic-properties-of-plantain-flour-intended-for-food-fufu" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26357.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">408</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">14</span> Effect of Spontaneous Ripening and Drying Techniques on the Bioactive Activities Peel of Plantain (Musa paradisiaca) Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Famuwagun%20A.%20A.">Famuwagun A. A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Abiona%20O.%20O."> Abiona O. O.</a>, <a href="https://publications.waset.org/abstracts/search?q=Gbadamosi%20S.O."> Gbadamosi S.O.</a>, <a href="https://publications.waset.org/abstracts/search?q=Adeboye%20O.%20A."> Adeboye O. A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebooye%20O.%20C."> Adebooye O. C.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The need to provide more information on the perceived bioactive status of the peel of plantain fruit informed the design of this research. Matured Plantain fruits were harvested, and fruits were allowed to ripen spontaneously. Samples of plantain fruit were taken every fortnight, and the peels were removed. The peels were dried using two different drying techniques (Oven drying and sun drying) and milled into powdery forms. Other samples were picked and processed in a similar manner on the first, third, seventh and tenth day until the peels of the fruits were fully ripped, resulting in eight different samples. The anti-oxidative properties of the samples using different assays (DPPH, FRAP, MCA, HRSA, SRSA, ABTS, ORAC), inhibitory activities against enzymes related to diabetes (alpha-amylase and glucosidase) and inhibition against angiotensin-converting enzymes (ACE) were evaluated. The result showed that peels of plantain fruits on the 7th day of ripening and sundried exhibited greater inhibitions against free radicals, which enhanced its antioxidant activities, resulting in greater inhibitions against alpha-amylase and alpha-glucosidase enzymes. Also, oven oven-dried sample of the peel of plantain fruit on the 7th day of ripening had greater phenolic contents than the other samples, which also resulted in higher inhibition against angiotensin converting enzymes when compared with other samples. The results showed that even though the unripe peel of plantain fruit is assumed to contain excellent bioactive activities, consumption of the peel should be allowed to ripen for seven days after maturity and harvesting so as to derive maximum benefit from the peel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20ingredient" title="functional ingredient">functional ingredient</a>, <a href="https://publications.waset.org/abstracts/search?q=diabetics" title=" diabetics"> diabetics</a>, <a href="https://publications.waset.org/abstracts/search?q=hypertension" title=" hypertension"> hypertension</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20foods" title=" functional foods"> functional foods</a> </p> <a href="https://publications.waset.org/abstracts/183949/effect-of-spontaneous-ripening-and-drying-techniques-on-the-bioactive-activities-peel-of-plantain-musa-paradisiaca-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183949.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">51</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">13</span> Economic Analysis of Post-Harvest Losses in Plantain (and Banana): A Case Study of South Western Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=O.%20R.%20Adeniyi">O. R. Adeniyi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ayandiji"> A. Ayandiji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Losses are common in most vegetables because the fruit ripens rapidly and most plantain products can only be stored for a few days thereby limiting their utilization. Plantain (and banana) is highly perishable at the ambient temperature prevalent in the tropics. The specific objective of this study is to identify the socioeconomic characteristics of banana/plantain dealers and determine the perceived effect of the losses incurred in the process of marketing banana/plantain. The study was carried out in Ondo and Lagos states of south-western Nigeria. Purposive sampling technique was used to collect information from “Kolawole plantain depot”, the point of purchase in Ondo State and “Alamutu plantain market” in Mushin the point of sales in Lagos state. Preliminary study was conducted with the use of primary data collected through well-structured questionnaires administered on 60 respondents and 55 fully completed ones analysed. Budgeting, gross margin and multiple linear regression were used for analyses. Most merchants were found to be in the middle age class (30-50 years), majority of whom were female and completed their secondary school education, with eighty percent having more than 5 years’ experience of in banana/plantain marketing. The highest losses were incurred during transportation and these losses constitute about 5.62 percent of the potential total revenue. On the average, loss in gross margin is about ₦6,000.00 per merchant. The impacts of these losses are reflected in the continuously reducing level of their income. Age of the respondents played a major role in determining the level of care in the handling of the fruits. The middle age class tends to be more favoured. In conclusion, the merchants need adequate and sustainable transportation and storage facilities as a matter of utmost urgency. There is the need for government to encourage producers of the product (farmers) by giving them motivating incentives and ensuring that the environment is made conducive also for dealers by providing adequate storage facilities and ready markets locally and possibly for export. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=post-harvest" title="post-harvest">post-harvest</a>, <a href="https://publications.waset.org/abstracts/search?q=losses" title=" losses"> losses</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain" title=" plantain"> plantain</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a>, <a href="https://publications.waset.org/abstracts/search?q=simple%20regression" title=" simple regression "> simple regression </a> </p> <a href="https://publications.waset.org/abstracts/7788/economic-analysis-of-post-harvest-losses-in-plantain-and-banana-a-case-study-of-south-western-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7788.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">319</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">12</span> Fermented Unripe Plantain (Musa paradisiacal) Peel Meal as a Replacement for Maize in the Diet of Nile Tilapia (Oreochromis niloticus) Fingerlings</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20A.%20Bamidele">N. A. Bamidele</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Obasa"> S. O. Obasa</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20O.%20Taiwo"> I. O. Taiwo</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Abdulraheem"> I. Abdulraheem</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20C.%20Odebiyi"> O. C. Odebiyi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Adeoye"> A. A. Adeoye</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20E.%20Babalola"> O. E. Babalola</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20V.%20Uzamere"> O. V. Uzamere</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A feeding trial was conducted to investigate the effect of fermented unripe plantain peel meal (FUP) on growth performance, nutrients digestibility and economic indices of production of Nile tilapia, Oreochromis niloticus fingerlings. Fingerlings (150) of Nile tilapia (1.70±0.1g) were stocked at 10 per plastic tank. Five iso-nitrogenous diets containing 40% crude protein in which maize meal was replaced by fermented unripe plantain peel meal at 0% (FUP0), 25% (FUP25), 50% (FUP50), 75% (FUP75) and 100% (FUP100) were formulated and prepared. The fingerlings were fed at 5% body weight per day for 56 days. There was no significant difference (p > 0.05) in all the growth parameters among the treatments. Feed conversion ratio of 1.35 in fish fed diet FUP25 was not significantly different (P > 0.05) from 1.42 of fish fed diet FUP0. Apparent protein digestibility of 86.94% in fish fed diet FUP100 was significantly higher (p < 0.05) than 70.37% in fish fed diet FUP0 while apparent carbohydrate of 88.34% in fish fed diet FUP0 was significantly different (p < 0.05) from 70.29% of FUP100. Red blood cell (4.30 ml/mm3) of fish fed diet FUP100 was not significantly different from 4.13 ml/mm3 of fish fed diet FUP50. The highest percentage profit of 88.85% in fish fed diet FUP100 was significantly higher than 66.68% in fish fed diet FUP0 while the profit index of 1.89 in fish fed diet FUP100 was significantly different from 1.67 in fish fed diet FUP0. Therefore, fermented unripe plantain peel meal can completely replace maize in the diet of O. niloticus fingerlings. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20diets" title=" fish diets"> fish diets</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain%20peel" title=" plantain peel"> plantain peel</a>, <a href="https://publications.waset.org/abstracts/search?q=tilapia" title=" tilapia"> tilapia</a> </p> <a href="https://publications.waset.org/abstracts/25105/fermented-unripe-plantain-musa-paradisiacal-peel-meal-as-a-replacement-for-maize-in-the-diet-of-nile-tilapia-oreochromis-niloticus-fingerlings" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25105.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">537</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">11</span> Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan), Unripe Plantain (Musa parasidiaca), and Brewers’ Spent Grain Flour and Blood Glucose Level of Diabetic Rats Fed the Biscuit </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nneka%20N.%20Uchegbu">Nneka N. Uchegbu</a>, <a href="https://publications.waset.org/abstracts/search?q=Charles%20N.%20Ishiwu"> Charles N. Ishiwu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The nutritional composition and hypoglycaemic effect of crackers produced from a blend of sprouted pigeon pea, unripe plantain, and brewers’ spent grain and fed to Alloxan induced diabetic rat was investigated. Crackers were produced from different blends of sprouted pigeon pea, unripe plantain and brewers’ spent grain. The crackers were evaluated for proximate composition, amino acid profile and antinutritional factors. Blood glucose levels of normal and diabetic rats fed with the control sample and different formulations of cracker were measured. The protein content of the samples were significantly different (p < 0.05) from each other with sample A having the lowest value and sample B with the highest value. The values obtained showed that the samples contained most of the amino acids that are found in plant proteins. The levels of antinutritional factor determined were generally low. Administration of the formulated cracker meals led to a significant reduction in the fasting blood glucose level in the diabetic rats. The present study concluded that consumption of crackers produced from this composite flour can be recommended for the diabetics and those who are sceptical about the disease. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=crackers" title="crackers">crackers</a>, <a href="https://publications.waset.org/abstracts/search?q=diabetics%20rat" title=" diabetics rat"> diabetics rat</a>, <a href="https://publications.waset.org/abstracts/search?q=sprouted%20pigeon%20pea" title=" sprouted pigeon pea"> sprouted pigeon pea</a>, <a href="https://publications.waset.org/abstracts/search?q=unripe%20plantain%20and%20brewers%E2%80%99%20spent%20grain" title=" unripe plantain and brewers’ spent grain"> unripe plantain and brewers’ spent grain</a> </p> <a href="https://publications.waset.org/abstracts/22041/nutritional-composition-of-crackers-produced-from-blend-of-sprouted-pigeon-pea-cajanus-cajan-unripe-plantain-musa-parasidiaca-and-brewers-spent-grain-flour-and-blood-glucose-level-of-diabetic-rats-fed-the-biscuit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22041.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">441</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10</span> Probabilistic Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Repeatedly Used Edible Oils and Finger Foods</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suraj%20Sam%20Issaka">Suraj Sam Issaka</a>, <a href="https://publications.waset.org/abstracts/search?q=Anita%20Asamoah"> Anita Asamoah</a>, <a href="https://publications.waset.org/abstracts/search?q=Abass%20Gibrilla"> Abass Gibrilla</a>, <a href="https://publications.waset.org/abstracts/search?q=Joseph%20Richmond%20Fianko"> Joseph Richmond Fianko</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds that can form in edible oils during repeated frying and accumulate in fried foods. This study assesses the chances of health risks (carcinogenic and non-carcinogenic) due to PAHs levels in popular finger foods (bean cakes, plantain chips, doughnuts) fried in edible oils (mixed vegetable, sunflower, soybean) from the Ghanaian market. Employing probabilistic health risk assessment that considers variability and uncertainty in exposure and risk estimates provides a more realistic representation of potential health risks. Monte Carlo simulations with 10,000 iterations were used to estimate carcinogenic, mutagenic, and non-carcinogenic risks for different age groups (A: 6-10 years, B: 11-20 years, C: 20-70 years), food types (bean cake, plantain chips, doughnut), oil types (soybean, mixed vegetable, sunflower), and re-usage frying oil frequencies (once, twice, thrice). Our results suggest that, for age Group A, doughnuts posed the highest probability of carcinogenic risk (91.55%) exceeding the acceptable threshold, followed by bean cakes (43.87%) and plantain chips (7.72%), as well as the highest probability of unacceptable mutagenic risk (89.2%), followed by bean cakes (40.32%). Among age Group B, doughnuts again had the highest probability of exceeding carcinogenic risk limits (51.16%) and mutagenic risk limits (44.27%). At the same time, plantain chips exhibited the highest maximum carcinogenic risk. For adults age Group C, bean cakes had the highest probability of unacceptable carcinogenic (50.88%) and mutagenic risks (46.44%), though plantain chips showed the highest maximum values for both carcinogenic and mutagenic risks in this age group. Also, on non-carcinogenic risks across different age groups, it was found that age Group A) who consumed doughnuts had a 68.16% probability of a hazard quotient (HQ) greater than 1, suggesting potential cognitive impairment and lower IQ scores due to early PAH exposure. This group also faced risks from consuming plantain chips and bean cake. For age Group B, the consumption of plantain chips was associated with a 36.98% probability of HQ greater than 1, indicating a potential risk of reduced lung function. In age Group C, the consumption of plantain chips was linked to a 35.70% probability of HQ greater than 1, suggesting a potential risk of cardiovascular diseases. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=PAHs" title="PAHs">PAHs</a>, <a href="https://publications.waset.org/abstracts/search?q=fried%20foods" title=" fried foods"> fried foods</a>, <a href="https://publications.waset.org/abstracts/search?q=carcinogenic%20risk" title=" carcinogenic risk"> carcinogenic risk</a>, <a href="https://publications.waset.org/abstracts/search?q=non-carcinogenic%20risk" title=" non-carcinogenic risk"> non-carcinogenic risk</a>, <a href="https://publications.waset.org/abstracts/search?q=Monte%20Carlo%20simulations" title=" Monte Carlo simulations"> Monte Carlo simulations</a> </p> <a href="https://publications.waset.org/abstracts/192218/probabilistic-health-risk-assessment-of-polycyclic-aromatic-hydrocarbons-in-repeatedly-used-edible-oils-and-finger-foods" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192218.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">13</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9</span> Economics of Fish-Plantain Integrated Farm Enterprise in Southern Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Obasa">S. O. Obasa</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20A.%20Soaga"> J. A. Soaga</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20I.%20Afolabi"> O. I. Afolabi</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20A.%20Bamidele"> N. A. Bamidele</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20E.%20Babalola"> O. E. Babalola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Attempt to improve the income of the rural population is a welcome development in Nigeria. Integrated fish-crop farming has been suggested as a means of raising farm income, reducing wastage and mitigating the risk component in production through the complementarity gain. A feeding trial was carried out to investigate the replacement of maize with fermented unripe plantain (Musa paradisiaca) peel meal in the diet of Nile tilapia, Oreochromis niloticus. The economics of the integrated enterprise was assessed using budgetary analysis techniques. The analysis incorporated the material and labour costs as well as the returns from sale of matured fish and plantain. A total of 60 fingerlings of Nile tilapia (1.70±0.1 g) were stocked at 10 per plastic tank. Two iso-nitrogenous diets containing 35% crude protein in which maize meal was replaced by fermented unripe plantain peel meal at 0% (FUP0/Control diet), and 100% (FUP100) were formulated and prepared. The fingerlings were fed at 5% body weight per day for 56 days. Lowest feed conversion ratio of 1.39 in fish fed diet FUP100 was not significantly different (P > 0.05) from the highest 1.42 of fish fed the Control diet. The highest percentage profit of 88.85% in fish fed diet FUP100 was significantly higher than 66.68% in fish fed diet FUP0, while the profit index of 1.89 in fish fed diet FUP100 was significantly different from 1.67 in fish fed diet FUP0. Therefore, fermented unripe plantain peel meal can completely replace maize in the diet of O. niloticus fingerlings. Profitability assessment shows that the net income from the integration was ₦ 463,000 per hectare and the integration resulted to an increase of ₦ 87,750.00 representing a 12.2% increase than in separate production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fish-crop" title="fish-crop">fish-crop</a>, <a href="https://publications.waset.org/abstracts/search?q=income" title=" income"> income</a>, <a href="https://publications.waset.org/abstracts/search?q=Nile%20tilapia" title=" Nile tilapia"> Nile tilapia</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20management" title=" waste management"> waste management</a> </p> <a href="https://publications.waset.org/abstracts/23735/economics-of-fish-plantain-integrated-farm-enterprise-in-southern-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23735.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">505</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8</span> Improvement of Plantain Leaves Nutritive Value in Goats by Urea Treatment and Nitrogen Supplements</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marie%20Lesly%20Fontin">Marie Lesly Fontin</a>, <a href="https://publications.waset.org/abstracts/search?q=Audalbert%20Bien-Aim%C3%A9"> Audalbert Bien-Aimé</a>, <a href="https://publications.waset.org/abstracts/search?q=Didier%20Marlier"> Didier Marlier</a>, <a href="https://publications.waset.org/abstracts/search?q=Yves%20Beckers"> Yves Beckers</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fecal digestibility of mature plantain leaves was determined in castrated Creolegoatsin order to better assess them. Five diets made from plantain leaves were used in an in vivo digestibility study on 20 castrated Creole goats over three periods using a completely random design in order to assess their apparent fecal digestibility (Dg). These diets consisted of sun-dried leaves (DL), sun-dried urea treated leaves (DUTL, 5kg of urea per 100kg of raw product ensilaged during 90 days with 60 kg of water), sun-dried leaves + hoopvine (Trichostigma octandrum, L)(DLH, DL: 61.4% + Hoopvine: 38.6%), sun-dried leaves + urea (DLU, DL: 98.2%+ U: 1.8%), and fresh leaves. (FL).0.5% of salt diluted with water was added to diets before distribution to the goats. A mineral lick block was available for each goat in its digestibility cage. During each period, diets were distributed to meet the maintenance needs of the goats for 21 days, including 14 days of adaptation and 7 days of measurement. Offered and refused diets and feces were weighed every day, and samples were taken for laboratory analysis. Results showed that the urea treatment increasedCP (Crude Protein) content of DL by 44% (from 10.4% for DL to 15.0% for DUTL) and decreased their NDF (Neutral Detergent Fiber) content (55.5% to 52.4%). Large amounts of refused feed (around 40%) were observed in goats fed with FL, DLU, and DL diets, for which no significant difference was observed for DM (Dry Matter) intakes (40.3; 36.6 and 35.1g/kg0.75 respectively) (p>0.05). DM intakes of DUTL (59.9 g/kg0.75) were significantly (p<0.05) greater than DLH (50.2 g/kg0.75). DM Dg of DL was very low (29.2%). However, supplementation with hoopvine and urea treatment resulted in a significant increase of DM Dg (40.3% and 42.1%, respectively), but the addition of urea (DLU) had no effect on it. FL showed a DM Dg similar to DHL and DUTL diets (39.0%). OM (Organic Matter)Dg was higher for the DUTL diet (45.1%), followed by DLH (40.9%), then by DLU and FL (32.9% and 40.7% respectively) and finally by DL (29.8%). CP Dg was higher for the FL diet (65.7%) and lower for the DL diet (39.9%). NDF Dg was also increased with urea treatment (54.8% for DUTL) and with the addition of hoopvine (41.4%) compared to the DL diet (31.0% for DLH). In conclusion, urea treatment and complementation with hoopvine of plantain leaves are the best treatments among those tested for increasing the nutritive value of this foragein the castrated Creole goats. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apparent%20fecal%20digestibility" title="apparent fecal digestibility">apparent fecal digestibility</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrogen%20supplements" title=" nitrogen supplements"> nitrogen supplements</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain%20leaves" title=" plantain leaves"> plantain leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=urea%20treatment" title=" urea treatment"> urea treatment</a> </p> <a href="https://publications.waset.org/abstracts/139731/improvement-of-plantain-leaves-nutritive-value-in-goats-by-urea-treatment-and-nitrogen-supplements" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/139731.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">215</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7</span> Physicochemical and Thermal Characterization of Starch from Three Different Plantain Cultivars in Puerto Rico</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carmen%20E.%20P%C3%A9rez-Donado">Carmen E. Pérez-Donado</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernando%20P%C3%A9rez-Mu%C3%B1oz"> Fernando Pérez-Muñoz</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosa%20N.%20Ch%C3%A1vez-J%C3%A1uregui"> Rosa N. Chávez-Jáuregui</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plantain contains starch as the majority component and represents a relevant source of this carbohydrate. Starches from different cultivars of plantain and bananas have been studied for industrialization purposes due to their morphological and thermal characteristics and their influence on food products. This study aimed to characterize the physical, chemical, and thermal properties of starch from three different plantains cultivated in Puerto Rico: Maricongo, Maiden, and FHIA 20. Amylose and amylopectin content, color, granular size, morphology, and thermal properties were determined. According to the content of amylose in starches, FHIA 20 starch presented minor content of the three cultivars studied. In terms of color, Maiden and FHIA 20 starch exhibited a significantly higher whiteness index comparing their values with Maricongo starch. The starches of the three cultivars had an elongated-ovoid morphology, with a smooth surface and a non-porous appearance. Regardless of similarities in their morphology, FHIA 20 showed a lower aspect ratio, which meant that their granules tended to be more elongated granules. Comparing the thermal properties of starches, it was found that the initial gelatinization temperature of the starch of the cultivars was similar. However, the final gelatinization temperatures of the starches belonging to the cultivars Maricongo (79.69°C) and Maiden (77.40°C) were similar, whereas FHIA 20 starch presented a noticeably higher final gelatinization temperature (87.95°C) and transition enthalpy. Despite source similarities, starches from plantain cultivars showed differences in their composition and thermal behavior. Therefore, this represents an opportunity to diversify their use in food-related applications. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aspect%20ratio" title="aspect ratio">aspect ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=morphology" title=" morphology"> morphology</a>, <a href="https://publications.waset.org/abstracts/search?q=Musa%20spp." title=" Musa spp."> Musa spp.</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20properties" title=" thermal properties"> thermal properties</a> </p> <a href="https://publications.waset.org/abstracts/138722/physicochemical-and-thermal-characterization-of-starch-from-three-different-plantain-cultivars-in-puerto-rico" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/138722.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">265</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">6</span> Modelling of Moisture Loss and Oil Uptake during Deep-Fat Frying of Plantain</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=James%20A.%20Adeyanju">James A. Adeyanju</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20O.%20Olajide"> John O. Olajide</a>, <a href="https://publications.waset.org/abstracts/search?q=Akinbode%20A.%20Adedeji"> Akinbode A. Adedeji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A predictive mathematical model based on the fundamental principles of mass transfer was developed to simulate the moisture content and oil content during Deep-Fat Frying (DFF) process of dodo. The resulting governing equation, that is, partial differential equation that describes rate of moisture loss and oil uptake was solved numerically using explicit Finite Difference Technique (FDT). Computer codes were written in MATLAB environment for the implementation of FDT at different frying conditions and moisture loss as well as oil uptake simulation during DFF of dodo. Plantain samples were sliced into 5 mm thickness and fried at different frying oil temperatures (150, 160 and 170 ⁰C) for periods varying from 2 to 4 min. The comparison between the predicted results and experimental data for the validation of the model showed reasonable agreement. The correlation coefficients between the predicted and experimental values of moisture and oil transfer models ranging from 0.912 to 0.947 and 0.895 to 0.957, respectively. The predicted results could be further used for the design, control and optimization of deep-fat frying process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying" title="frying">frying</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20loss" title=" moisture loss"> moisture loss</a>, <a href="https://publications.waset.org/abstracts/search?q=modelling" title=" modelling"> modelling</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20uptake" title=" oil uptake"> oil uptake</a> </p> <a href="https://publications.waset.org/abstracts/86942/modelling-of-moisture-loss-and-oil-uptake-during-deep-fat-frying-of-plantain" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86942.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">447</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">5</span> Transformation of Potato, Plantain, Banana to Flour in Order to Enhance Sustainable Development and Promote Local Consumption</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Munu%20Fritz-Austin%20Ndam">Munu Fritz-Austin Ndam</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Although the Cameroonian system of farming is considered as the first generation, the primary actors here involved have not yet understood the meaning of adding value to the product or produce they produce. The challenge here is for everyone who practices agriculture as an income generating activity in Cameroon to be able to understand the concept of value-added products and to know how to go about it. Recent studies have shown that these farmers who depend on agriculture as their main income generation activity make a great loss out of it because they don’t have the means to either transport their produce to the appropriate market, they don’t the knowledge on how to transform it, or they don’t have a means of conserving the product for a longer duration. It is important to note that after a thorough evaluation of the activity carried out, the final added value product sold is of great benefit not only to the producer but the buyer and the population at large. In my proposed prestation, I will discuss how the transformation activity will have a positive impact on the lives of farmers and the buyers and, most importantly, describe the methodology and procedure which is followed before the tubers (banana, Plantain, potato)is transformed into the finished or semi-finished product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=transformation" title="transformation">transformation</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=development" title=" development"> development</a>, <a href="https://publications.waset.org/abstracts/search?q=consumption" title=" consumption"> consumption</a> </p> <a href="https://publications.waset.org/abstracts/157746/transformation-of-potato-plantain-banana-to-flour-in-order-to-enhance-sustainable-development-and-promote-local-consumption" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/157746.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">103</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> Consumer Acceptability of Crackers Produced from Blend of Sprouted Pigeon Pea, Unripe Plantain and Brewers’ Spent Grain and Its Hypoglycemic Effect in Diabetic Rats </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nneka%20N.%20Uchegbu">Nneka N. Uchegbu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Physical, sensory properties and hypoglycemic effect of crackers produced from sprouted pigeon pea, unripe plantain and brewers’ spent grain fed to diabetic rats were investigated. Different composite flours were used to produce crackers. Physical and sensory properties of the crackers, the blood serum of the rats and changes in the rat body weight were measured. Spread ratio and break strength of the crackers from different flour blends ranges from 7.01 g to 8.51 g and 1.87 g to 3.01 g respectively. The acceptability of the crackers revealed that Sample A (100% wheat crackers) was not significantly (p>0.05) different from Samples C and D. Feeding the rats with formulated crackers caused an increase in the body weight of the rats but a reduced body weight was observed in diabetic rats fed with normal rat feed. The result indicated that cracker produced from the formulated flour blends caused a significant hypoglycemic effect in diabetic rats and led to a reduction of measured biochemical indices. Therefore, this work showed that consumption of crackers from the above formulated flour blend was able to decrease hyperglycemia in diabetic rats. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hypoglyceamia" title="hypoglyceamia">hypoglyceamia</a>, <a href="https://publications.waset.org/abstracts/search?q=hyperlipidimia" title=" hyperlipidimia"> hyperlipidimia</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20lipid" title=" total lipid"> total lipid</a>, <a href="https://publications.waset.org/abstracts/search?q=triglyceride" title=" triglyceride"> triglyceride</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20cholesterol" title=" total cholesterol"> total cholesterol</a> </p> <a href="https://publications.waset.org/abstracts/50049/consumer-acceptability-of-crackers-produced-from-blend-of-sprouted-pigeon-pea-unripe-plantain-and-brewers-spent-grain-and-its-hypoglycemic-effect-in-diabetic-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/50049.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">301</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> Seismotectonics of Southern Haiti: A Faulting Model for the 12 January 2010 M7 Earthquake</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Newdeskarl%20Saint%20Fleur">Newdeskarl Saint Fleur</a>, <a href="https://publications.waset.org/abstracts/search?q=Nathalie%20Feuillet"> Nathalie Feuillet</a>, <a href="https://publications.waset.org/abstracts/search?q=Rapha%C3%ABl%20Grandin"> Raphaël Grandin</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%89ric%20Jacques"> Éric Jacques</a>, <a href="https://publications.waset.org/abstracts/search?q=Jennifer%20Weil-Accardo"> Jennifer Weil-Accardo</a>, <a href="https://publications.waset.org/abstracts/search?q=Yann%20Klinger"> Yann Klinger</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The prevailing consensus is that the 2010 Mw7.0 Haiti earthquake left the Enriquillo–Plantain Garden strike-slip Fault (EPGF) unruptured but broke unmapped blind north-dipping thrusts. Using high-resolution topography, aerial images, bathymetry and geology we identified previously unrecognized south-dipping NW-SE-striking active thrusts in southern Haiti. One of them, Lamentin thrust (LT), cuts across the crowded city of Carrefour, extends offshore into Port-au-Prince Bay and connects at depth with the EPGF. We propose that both faults broke in 2010. The rupture likely initiated on the thrust and propagated further along the EPGF due to unclamping. This scenario is consistent with geodetic, seismological and field data. The 2010 earthquake increased the stress toward failure on the unruptured segments of the EPGF and on neighboring thrusts, significantly increasing the seismic hazard in the Port-au-Prince urban area. The numerous active thrusts recognized in that area must be considered for future evaluation of the seismic hazard. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=active%20faulting" title="active faulting">active faulting</a>, <a href="https://publications.waset.org/abstracts/search?q=enriquillo-plantain%20garden%20fault" title=" enriquillo-plantain garden fault"> enriquillo-plantain garden fault</a>, <a href="https://publications.waset.org/abstracts/search?q=Haiti%20earthquake" title=" Haiti earthquake"> Haiti earthquake</a>, <a href="https://publications.waset.org/abstracts/search?q=seismic%20hazard" title=" seismic hazard"> seismic hazard</a> </p> <a href="https://publications.waset.org/abstracts/44099/seismotectonics-of-southern-haiti-a-faulting-model-for-the-12-january-2010-m7-earthquake" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44099.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">1236</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Medium Composition for the Laboratory Production of Enzyme Fructosyltransferase (FTase)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=O.%20R.%20Raimi">O. R. Raimi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Lateef"> A. Lateef</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Inoculum developments of A. niger were used for inoculation of medium for submerged fermentation and solid state fermentation. The filtrate obtained were used as sources of the extra-cellular enzymes. The FTase activities and the course of pH in submerged fermentation ranged from 7.53-24.42µ/ml and 4.4-4.8 respectively. The maximum FTase activity was obtained at 48 hours fermentation. In solid state fermentation, FTase activities ranged from 2.41-27.77µ/ml. Using ripe plantain peel and kola nut pod respectively. Both substrates supported the growth of the fungus, producing profuse growth during fermentation. In the control experiment (using kolanut pod) that lack supplementation, appreciable FTase activity of 16.92µ/ml was obtained. The optimum temperature range was 600C. it was also active at broad pH range of 1-9 with optimum obtain at pH of 5.0. FTase was stable within the range of investigated pH showing more than 60% activities. FTase can be used in the production of fructooligosaccharide, a functional food. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aspergillus%20niger" title="Aspergillus niger">Aspergillus niger</a>, <a href="https://publications.waset.org/abstracts/search?q=solid%20state%20fermentation" title=" solid state fermentation"> solid state fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=kola%20nut%20pods" title=" kola nut pods"> kola nut pods</a>, <a href="https://publications.waset.org/abstracts/search?q=Fructosyltransferase%20%28FTase%29" title=" Fructosyltransferase (FTase)"> Fructosyltransferase (FTase)</a> </p> <a href="https://publications.waset.org/abstracts/2063/medium-composition-for-the-laboratory-production-of-enzyme-fructosyltransferase-ftase" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2063.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">457</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Understanding the Cultural Landscape of Kuttanad: Life within the Constraints of Nature</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Nikilsha">K. Nikilsha</a>, <a href="https://publications.waset.org/abstracts/search?q=Lakshmi%20Manohar"> Lakshmi Manohar</a>, <a href="https://publications.waset.org/abstracts/search?q=Debayan%20Chatterjee"> Debayan Chatterjee</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Landscape is a setting that informs the way of life of a set of people, and the repository of intangible values and human meanings that nurture our very existence. Along with the linkage that it forms with our lives, it can be argued that landscape and memory cannot be separated, as landscape is the nucleus of our memories. In this context, this paper studies landscape evolution of a region with unique geographic setting, where the dependency of the inhabitants on its resources, led to the formation of certain peculiar beliefs and taboos that formed the basis of a set of unwritten rules and guidelines which they still follow as a part of their lifestyle. One such example is Kuttanad, a low lying region in Kerala which is a complex mosaic of fragmented agricultural landscape incorporating coastal backwaters, rivers, marshes, paddy fields and water channels. The more the physical involvement with the resources, the more was the inhabitants attachment towards it. This attachment of the inhabitants to the place is very strong because the creation of this land was the result of the toil of the low caste labourers who strived day and night to create Kuttanad, which was reclaimed from water with the help of the finance supplied by their landlords. However, the greatest challenge faced by them is posed by the forces of water in the form of floods. As this land is fed by five rivers, even the slight variation in rainfall in its watershed area can cause a large imbalance in the water level causing the reclaimed land to be inundated. The effects of climate change including increase in rainfall, rise in sea level and change of seasons can act as a catalyst to this damage. Hasty urbanization has led to the conversion of paddy fields to housing plots and coconut/plantain fields giving no regard to the traditional systems which had once respected nature and combated floods and draughts through the various cultural practices and taboos practiced by the people. Thus it is essential to look back at the landscape evolution of Kuttanad and to recognise methods used traditionally in the region to establish a cultural landscape, and to understand how climate change and urbanisation shall pose a challenge to the existing landscape and lifestyle. This research also explores the possibilities of alternative and sustainable approaches for resilient urban development learned from Kuttanad as a case study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ecological%20conservation" title="ecological conservation">ecological conservation</a>, <a href="https://publications.waset.org/abstracts/search?q=landscape%20and%20ecological%20engineering" title=" landscape and ecological engineering"> landscape and ecological engineering</a>, <a href="https://publications.waset.org/abstracts/search?q=landscape%20evolution" title=" landscape evolution"> landscape evolution</a>, <a href="https://publications.waset.org/abstracts/search?q=man-made%20landscapes" title=" man-made landscapes"> man-made landscapes</a> </p> <a href="https://publications.waset.org/abstracts/65663/understanding-the-cultural-landscape-of-kuttanad-life-within-the-constraints-of-nature" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/65663.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">266</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>