Physico-chemical properties of banana (Musa Sapientum) fiber.Bhatia, PGupta, K C
Purpose: Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals. Design/methodology/approach: Proximal composition, total dietar...
Chemical compositionLignin distributionPlant fibersThe chemical composition, anatomical characteristics, lignin distribution, and cell wall structure of oil palm frond (OPF), coconut (COIR), pine-apple leaf (PALF), and banana stem (BS) fibers were analyzed. The chemical composition of fiber was ...
A periodical method was used to estimate the thermal conductivity, thermal diffusivity and specific heat of polypropylene (PP)/banana fiber commingled composites at room temperature. These thermophysical properties of the composites were investigated as a function of the banana fiber loading and for ...
(carbon, hydrogen, nitrogen, sulphur and oxygen elements) in organic compounds. To provide carbonate and organic carbon and to get a general idea of the composition of the organic matter (i.e., to distinguish between marine and terrigenous sources, based on total organic carbon / total ...
Burger patties with different levels (0.0, 0.5, 1.0, 1.5 and 2.0%) of banana peduncle powder (BPP) were processed to evaluate the effect on the chemical composition, cooking recovery, sensory characteristics and cost of production. The chemical composition such as moisture, crude fiber and ...
The washed cotton sample contained much smaller amounts of potassium and magnesium compounds than the unwashed control. Ash was reduced to approximately the same level by each of the washing processes. 展开 关键词: ANALYSIS COMPOSITION CONTAMINATION COTTON FIBERS EXPERIMENTAL FIBER TESTING GRAPHS (...
The major composition of all foods was carbohydrate ranging between 58.19 (in black speck cow pea) and 87.21% (in cassava root), whilst the fat, ash and fiber were observed only in small quantities. The protein content was highest in legume seeds (20.78 to 27.22%). For the study on ...
The under-utilization of some food crops such as unripe banana and chickpea can be an alternative ingredient in the development food products widely consumed as snacks. The results of the present study show that a snack with acceptable sensory features by the consumers, with high dietary fiber ...
HNO3 was found to be the most involved acid in many structural deteriorations due to its strong acidity and H+ ions interactions with the mineral composition of the biochar68. On the other hand, HCl was reported to be benign on the biochar surface with less impact on the morphology of the...