Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Autor: Eliane Hadiowe Gnagne, Olivier Kouadio Kouadio, Charlemagne Nindjin, Kady Rosine Irie, Joel Scher, Georges N’guessan Amani

Publikováno v: Journal of Food Processing and Preservation. 2023:1-11

This study is aimed at evaluating the physicochemical and sensory characteristics of developed instant foutou flour. Blanched semiripe plantain dried flakes, blanched/unblanched cassava dried flakes, and cassava starch were blended in the proportions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2729a150b8b8563081212c23dc263e1f
https://doi.org/10.1155/2023/3794482

Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AA B Musa spp) powders

Autor: Jeremy Petit, Kady Rosine Irie, Joël Scher, Georges N’Guessan Amani, Eliane Hadiowe Gnagne, Olivier Kouadio Kouadio, Claire Gaiani

Publikováno v: International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2020, 56 (1), pp.205-214. ⟨10.1111/ijfs.14620⟩

International audience; This work was conducted to study the influence of particle size and shape on the flow behaviour of semi-ripe plantain powders. An improved plantain variety (Big Ebanga), two hybrids (FHIA 21 and PITA 3), and a local variety (C

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1db447136008270370771f6a2e8d6ee
https://hal.archives-ouvertes.fr/hal-02881989