Effects of solid-state fermentation and drying on starch properties and flavour of nangka (Musa paradisiaca L., AAB) and tanduk (Musa paradisiaca L. , ABB) plantain flours

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Effects of solid-state fermentation and drying on starch properties and flavour of nangka (Musa paradisiaca L., AAB) and tanduk (Musa paradisiaca L. , ABB) plantain flours

Plantain plays an important role in the nutritional and economic wellbeing of humans. Nonetheless, plantain is readily susceptible to spoilage due to its high moisture content. Thus, processing plantain to prevent postharvest losses is warranted. The current study examined the effect of solid-state...

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Bibliographic Details
Main Author:	Morolayo, Shittu Rafiat
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Solid-state fermentation Plantain banana - Research Starch - Synthesis
Online Access:	http://psasir.upm.edu.my/id/eprint/69431/ http://psasir.upm.edu.my/id/eprint/69431/1/FSTM%202016%2010%20-%20IR.pdf

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