Free Access
Volume 62, Number 3, May-June 2007
Page(s) 135 - 142
Published online 01 June 2007
  1. Asiedu R., Ng S.Y.C., Vuylsteke D., Terauchi R., Hahn S.K., Analysis of the need for biotechnology research on cassava, yam, and plantain, in: Thottappilly G., Monti L., Mohan Raj D.R., Moore A.W. (Eds.), Biotechnology: Enhancing research on tropical crops in Africa, CTA/IITA co-publication, IITA, Ibadan, Nigeria, 1992, 376 p. [Google Scholar]
  2. Stover R.H., Simmonds N.W., Banana, 3rd ed., John Wiley and Sons Inc., New York, USA, 1987. [Google Scholar]
  3. Ortiz R., Vuylsteke D., Improving plantain and banana-based system, in: Ortiz R., Akoroda M.O. (Eds.), Plantain and banana: production and research in west and central Africa, Proc. Reg. Workshop held at High Rainfall Station, Onne, Rivers State, Nigeria, Int. Inst. Trop. Agric. (IITA), Ibadan, Nigeria, 1996, 166 p. [Google Scholar]
  4. Dadzie B.K., Cooking qualities of black Sigatoka resistant plantain hybrids, InfoMusa 4 (2) (1995) 7–9. [Google Scholar]
  5. Wainwright H., Burdon J.N., Problems and prospects for improving the postharvest technology of cooking bananas, Postharvest News Inf. 2 (4) (1991) 249–253. [Google Scholar]
  6. Anon., Information for agricultural development in ACP countries, Spore 118 (2005). [Google Scholar]
  7. Adeniji T.A., Barimalaa I.S., Achinewhu S.C., Physico-chemical composition of green (unripe) plantain and banana hybrid fruits, Glob. J. Pure Appl. Sci. 12 (1) (2006) 51–53. [Google Scholar]
  8. Baiyeri K.P., Tenkouano A., Genetic and cropping cycle effects on proximate composition and antinutrient contents of flour made from eleven Musa genotypes, Glob. J. Pure Appl. Sci. 12 (2) (2006) 177–182. [Google Scholar]
  9. Yomeni M.O., Njoukam J., Tchango Tchango J., Influence of the stage of ripeness of plantains and some cooking bananas on the sensory and physico-chemical characteristics of processed products, J. Sci. Food Agric. 84 (2004) 1069–1077. [CrossRef] [Google Scholar]
  10. Baiyeri K.P., Unadike G.O., Ripening stages and days after harvest influenced some biochemical properties of two Nigerian plantains (Musa species AAB) cultivars, Plant Prod. Res. J. 6 (2001) 11–19. [Google Scholar]
  11. Ahenkora K., Kyei M.A., Marfo E.K., Banful B., Nutritional composition of False Horn Apantu pa plantain during ripening and processing, Afr. Crop Sci. J. 4 (2) (1996) 243–247. [Google Scholar]
  12. Omuaru V.O.T., Izonfuo W.-A.L., Effect of ripening on the chemical composition of plantain peels and pulps (Musa paradisiaca), J. Sci. Food Agric. 45 (1988) 333–336. [CrossRef] [Google Scholar]
  13. Ketiku A.O., Chemical composition of unripe (green) and ripe plantain (Musa paradisiaca), J. Sci. Food Agric. 24 (1973) 703–707. [CrossRef] [PubMed] [Google Scholar]
  14. Samuel R.C., Ikpe F.N., Nwonuala A.I., Tenkouano A., Adeniji T.A., Effect of soil amendment practices on fruit quality of a cooking banana hybrid in southeastern Nigeria, J. Niger. Environ. Soc. (JNES) 2 (12) (2004) 169–173. [Google Scholar]
  15. Ogazi P.O., Plantain: production, processing and utilisation, Paman Assoc. Ltd., Imo State, Nigeria, 1996, 305 p. [Google Scholar]
  16. Adeniji T.A., Empere C.E., The development, production and quality evaluation of cake made from cooking banana flour, Glob. J. Pure Appl. Sci. 7 (4) (2001) 633–635. [Google Scholar]
  17. Sanni S.A., Eniola S.A., Sensory characteristics of plantain-wheat biscuits, in: Adegoke G.O., Sanni L.O., Falade K.O., Uzo-Peters P.I. (Eds.), Proc. 28th Annu. Conf./AGM Niger. Inst. Food Sci. Technol., Univ. Ibadan, Ibadan, Nigeria, 2004. [Google Scholar]
  18. Eboh L., Mepba H.D., Ukpabi U.J., Aaron H.A., Rheological and baking properties of fermented cassava starch/wheat/cowpea flour blends, in: Adegoke G.O., Sanni L.O., Falade K.O., Uzo-Peters P.I. (Eds.), Proc. 28th Annu. Conf./AGM Niger. Inst. Food Sci. Technol., Univ. Ibadan, Ibadan, Nigeria, 2004. [Google Scholar]
  19. Chukwu U., Olorunda A.O., Adeniji T.A., Amos N., Ferris R.S.B., Development, production, properties, and acceptability of snacks and weaning food made from extruded cooking banana (ABB), in: Ferris R.S.B. (Ed.), Postharvest technology and commodity marketing, Proc. Postharvest Conf. Technol. Commod. Mark. West Afr., 29 Nov. to 1 Dec. 1995, Accra, Ghana, Int. Inst. Trop. Agric. (IITA), Ibadan, Nigeria, 1998, pp. 120–131. [Google Scholar]
  20. Baiyeri T.G., Evaluation of multimixes and porridges made from maize (Zea mays), soybean (Glycine max) and plantain (landrace and hybrid Musa AAB) flour for use as complementary food, Dep. Home Sci. Nutr. Diet., thesis, Univ. Nigeria, Nsukka, Nigeria, 2004, 71 p. [Google Scholar]
  21. Ogazi P.O., Plantain utilization and nutrition, in: Mbah B.N., Nnanyelugo D.O. (Eds.), Food crops, utilization and nutrition, Proc. Course, 10–23 April, 1988, Univ. Nigeria, Nsukka, DOTAM Publ. Ltd., Ibadan, Nigeria, 1989, 135–144. [Google Scholar]
  22. Baiyeri K.P., Ortiz R., Agronomic evaluation of plantain and other triploid Musa, in: Craenen K., Ortiz R., Karamura E.B., Vuylsteke D.R. (Eds.), Proc. First Int. Conf. Banan. Plantain Afr., Kampala, Uganda, 12–18 Oct., 1996, Int. Soc. Hortic. Sci., Acta Hortic. 540 (2000) 125–135. [Google Scholar]
  23. Anon., Official Methods of Analysis, Assoc. Off. Anal. Chem. (AOAC), Washington DC, USA, 1990. [Google Scholar]
  24. Anon., Report of joint FAO/WHO ad hoc expert committee on energy and protein requirements, FAO Nutr. Meet. Rep. Ser. no 52, Rome, Italy, 1973. [Google Scholar]
  25. Allen S.E., Grimshaw H.M., Parkinson J.A., Quarmby C., Chemical analysis of ecological materials, Allen S.E. (Ed.), Blackwell Sci. Publ., Oxford London, Edinburgh, Melbourne, 1984, 565 p. [Google Scholar]
  26. Anon., SAS users guide, release 6.12 Ed., Stat. Anal. Syst. Inst. Inc., Cary, North Carolina, USA, 1996. [Google Scholar]
  27. Adeniji T.A., Barimalaa I.S., Achinewhu S.C., Evaluation of bunch characteristics and flour yield potential in black Sigatoka resistant plantain and banana hybrids, Glob. J. Pure Appl. Sci. 12 (1) (2006) 41–43. [Google Scholar]
  28. Edelmiro J.R.-S., Miguel A.G., Bde Caloni I., Orlando P.-R., The preparation of green banana flour, J. Agric. (Univ. Puerto Rico) 61 (2) (1977) 470–478. [Google Scholar]
  29. Ogazi P.O., Jones M.C., Pilot-scale dehydration of plantain pulp for flour production using cabinet dryer, Niger. Food J. 8 (1990) 74–77. [Google Scholar]
  30. Anon., Dietary reference intakes (DRIs): estimated average requirements for groups, Food Nutr. Board, Inst. Med., Natl. Acad. Press, Washington DC, USA, 2002. [Google Scholar]
  31. Macdonald I.A., Carbohydrate as a nutrient in adults: range of acceptable intakes, Eur. J. Clin. Nutr. 53 (Suppl. 1) (1999) 101–106. [CrossRef] [Google Scholar]
  32. Truswell A.S., Glycaemic index of foods, Eur. J. Clin. Nutr 46 (Suppl. 2) (1992) 91–101. [Google Scholar]
  33. Jenkins D.J.A., Wolever T.M.S., Taylor R.H., Barker H., Fielden H., Baldwin J.M., Bowling A.C., Newman H.C., Jenkins A.L., Goff D.V., Glycemic index of foods: a physiological basis for carbohydrate exchange, Am. J. Clin. Nutr. 34 (1981) 362–366. [PubMed] [Google Scholar]
  34. Chlup R., Bartek J., Reznícková M., Zapletalová J., Doubravová B., Chlupová L., Seckar P., Dvoracková S., Simánek V., Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons, Biomed. Pap. 148 (1) (2004) 17–25. [Google Scholar]
  35. Jenkins D.J., Kendall C.W., Augustin L.S., Franceschi S., Hamidi M., Marchie A., Jenkins A.L., Axelsen M., Glycaemic index: overview of implications in health and disease, Am. J. Clin. Nutr. 76 (2002) 2665–2673. [Google Scholar]
  36. Anon., Carbohydrates in human nutrition, FAO Food Nutr., Pap. 66, FAO/WHO, Rome, Italy, 1998. [Google Scholar]
  37. Favero A., Parpinel M., Montella M., Energy sources and risk of cancer of the breast and colon-rectum in Italy, Adv. Exp. Med. Biol. 472 (1999) 51–55. [PubMed] [Google Scholar]
  38. Leeds A., Brand-Miller J., Foster-Powell K., Colagiuri S., The glucose revolution, Hodder and Stoughton, London, UK, 2000, p. 29. [Google Scholar]
  39. Anon., The composition of foods, MAFF/RSC, McCance and Widdowson’s, 5th ed., Cambridge, UK, 1991. [Google Scholar]
  40. Tsai C-J., Leitzmann M.F., Willett W.C., Giovannucci E.L., Dietary carbohydrates and glycaemic load and the incidence of symptomatic gall stone disease in men, Gut 54 (2005) 823–828. [CrossRef] [PubMed] [Google Scholar]
  41. Griffiths D.W., The phenolic content and enzyme inhibitory activity of testas from beans (Vicia faba) and pea (Pisum spp.) varieties, J. Sci. Food Agric. 32 (1981) 797–804. [CrossRef] [Google Scholar]
  42. Platt B.S., Table for representative values of foods commonly used in tropical countries, in: Med. Res. Counc. Spec. Rep., ser. no. 302, 1962, 9th impr., Lond. Sch. Hyg. Trop. Med., UK, 1985. [Google Scholar]
  43. Ihekoronye A.I., Ngoddy P.O., Integrated food science and technology for the tropics, Macmillan Publ. Ltd., London and Basingstoke, 1985, 386 p. [Google Scholar]
  44. Okaka J.C., Akobundu E.N.T., Okaka A.N.C., Human nutrition – an integrated approach, Enugu State Univ. Sci. Technol. Publ., Enugu, Nigeria, 1992, 301 p. [Google Scholar]
  45. Onigbinde A.O., Food and human nutrition (biochemical integration), Ilepeju Publ. Ltd., Benin City, Nigeria, 2001, 300 p. [Google Scholar]
  46. Baiyeri K.P., Effect of nitrogen fertilization on mineral concentration in plantain (Musa AAB) fruit peel and pulp at unripe and ripe stages, Plant Prod. Res. J. 5 (2000) 38–43. [Google Scholar]
  47. Anon., National Academy of Science recommended daily dietary allowances designed for the maintenance of good nutrition of people in the USA, NRC, Food Nutr. Board, Washington DC, USA, 1974. [Google Scholar]
  48. Meneely G.R., Battarbee H.D., Sodium and potassium, Nutr. Rev. 34 (1976) 225–235. [CrossRef] [PubMed] [Google Scholar]
  49. Bjorck I., Elmstahl H.L., The glycaemic index: importance of dietary fibre and other food properties, Proc. Nutr. Soc., 27–30 May, 2002, Royal Coll. Physicians, Edinburgh, UK, 62 (1) (2003) 201–206. [Google Scholar]