Plantain flour: A potential anti-obesity ingredient for intestinal flora regulation and improved hormone secretion
IntroductionDevelopment of functional food ingredients with anti-obesity is a growing interest in the global food industry. Plantain (Musa spp. AAB), a special type of cooking/starchy banana, is widely growing in African and Latin American countries. The flour made from unripe plantain pulp, which i...
Main Authors: | Jinfeng Fu, Junxiu Xiao, Shiyun Tu, Qianru Sheng, Ganjun Yi, Juan Wang, Ou Sheng |
---|---|
Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2022-12-01
|
Series: | Frontiers in Sustainable Food Systems |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2022.1027762/full |
Similar Items
-
Plantain flour – A beneficial material for the organ and transcriptional profile of kidney of diabetic rats
by: Jinfeng Fu, et al.
Published: (2023-11-01) -
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
by: Rima Kumalasari, et al.
Published: (2021-02-01) -
The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour
by: I Ketut Budaraga, et al.
Published: (2023-02-01) -
How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?
by: Patchimaporn Udomkun, et al.
Published: (2021-07-01) -
EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour]
by: Rosida*, et al.
Published: (2011-12-01)