Tag: % fibre

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Development of a Nutritious Baking Flour Fortified with Dried Ripe Banana Peels Extract

Background: Peels that are a valuable source of potassium, dietary fiber with a percentage of up to 40-50 percent protein, 8-11 percent lipids, and 2.2-10.9 percent fatty acids are discarded during banana processing. Therefore, using dried ripe banana peels, a high-value nutritious baking flour can be produced and banana peel disposal can be reduced. Objective:…
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February 25, 2021 0

Effect of Sugar Cane Whip Smut (Sporisorium scitamineum Syd) on Field Sucrose, Juice Quality and Ratooning Ability of Two Sugar Cane Varieties in Nigeria

Two sugar cane varieties were evaluated in a split plot design experiment at Badeggi (lat.9°045’N; long 6°07’E at an altitude of 70.57 m.a.s.l) with four whip smut (Sporisorium scitamineum) inoculum concentrations 0 x 106, 2 x 106, 4 x 106 and 6 x 106 teliospores/ml in four replicates between 1998 and 2000. The field sucrose…
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May 26, 2020 0