BANANA (Musa sp.) PEELS AS A SOURCE OF PECTIN AND SOME FOOD NUTRIENTS

NUTRITIONAL STUDIES ON BANANA PLANTS

CHEMICAL COMPOSITION OF CASSAVA FLOUR AND ITS EFFECT ON PRODUCED BALADY BREAD

IN SITU DRY MATTER DEGRADATION CHARACTERISTICS OF BANANA REJECTS, LEAVES, AND PSEUDOSTEM

Chemical, Microbiological and Sensory Studies on Green Banana Exposed to Oven and Freeze drying

CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF ETHANOLIC BANANA PEEL AND LEMON SEED EXTRACTS

USE OF BANANA WASTES AS HAY OR SILAGE FOR FEEDING RUMINANTS: 1- INFLUENCE OF DIFFERENT ADDITIVES ON THE QUALITY AND FEEDING VALUE OF SILAGE MADE FROM BANANA WASTES, COMPARED WITH

Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch

PHYSICOCHEMICAL, BIOLOGICAL, RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF MANGO KERNELS AND ITS PROCESSED FLOUR

The phytochemical composition, anti-microbial and in vitro cytotoxic activities of green and ripe banana pulps