Publication
Publisher:
PhD Thesis, Falana, I.B.
Publication Type:
Disertations
Publication Title:
Effects Of Low Irradiation Doses And Some Physical Treatments On The Keeping Qualities Of Plantain (Musa AAB).
Publication Authors:
Falana, I.B.
Year Published:
1997
Abstract:
Publisher:
Proceedings Of The National Workshop On “Irradiation Technology And Its Application In The Food And Pharmaceutical Industriesâ€, Falana, I.B., Ogunsua, A.O., Abiose, S.H And Brennan J.G.
Publication Type:
Conference
Publication Title:
Effects Of Irradiation And Combination Treatment With Plastic Film Packaging On The Keeping Qualities Of Plantain (Musa AAB).
Publication Authors:
Falana, I.B., Ogunsua, A.O., Abiose, S.H And Brennan J.G.
Year Published:
1994
Abstract:
Publisher:
National Workshop On “Irradiation Technology And Its Application In The Food And Pharmaceutical Industries, Falana, I.B.
Publication Type:
Technical Papers
Publication Title:
Effects Of Irradiation And Combination Treatment With Plastic Film Packaging On The Keeping Qualities Of Plantain (Musa AAB).
Publication Authors:
Falana, I.B.
Year Published:
1994
Abstract:
Publisher:
18th Annual Conference/General Meeting Of The Nigerian Institute Of Food Science And Technology Held At The Port Harcourt International Airport Hotel, Falana, I.B.
Publication Type:
Technical Papers
Publication Title:
Physico – Chemical Studies On The Plastic Film Packaged And Irradiated Plantain Fruits (Musa AAB).
Publication Authors:
Falana, I.B.
Year Published:
1994
Abstract:
Publisher:
Aspects Of Applied Biology, U.K. Vol. 20, Pp 73–80, Al Zaemey, A.B.S., Falana, I.B & Thompson, A.K.
Publication Type:
Journal
Publication Title:
Effects Of Permeable Fruit Coatings On The Storage Life Of Plantains And Bananas.
Publication Authors:
Al Zaemey, A.B.S., Falana, I.B & Thompson, A.K
Year Published:
1989
Abstract:
Mucuna pruriens (velvet bean) and Parkia biglobosa (locust bean) were dehulled and the beans
were divided into three portions; the first portion was not pressure cooked after dehulling,
while the remaining two portions were pressure cooked for 15 min and 30 min respectively.
The beans were then fermented using mixture of starter cultures of Bacillus subtilis 7A and
BCD 333 for 36 h at 30oC. The results of the physicochemical properties of the fermented
beans include, pH (6.40–7.60), total titratable acidity (7.01-22.72), protein (25.88%-35.35%),
fat (8.45%-37.91%), fibre (2.16%-14.30%) and ash content (0.61%-3.56%). The results
of the mineral composition showed that fermented locust bean possessed values that were
significantly higher than velvet bean in magnesium (189.00 mg/100g-247.67 mg/100g),
sodium (3.22 mg/100g-71.31mg/100g), iron (3.62 mg/100g-8.61 mg/100g) and calcium
(179.33 mg/100g-292.33mg/100g), while velvet bean was found to be richer in potassium
(471.33 mg/100g-1002.00 mg/100g). Furthermore, it was observed that aspartame (7.96 g/
mg-10.12 g/mg) and glutamate (13.78 g/mg-27.79 g/mg) were abundant in the fermented beans
and appreciable amount of essential amino acids with the exception of methionine. The result
of the sensory showed that there was no significant difference in uncooked condiments from
both fermented locust beans and velvet beans, which may be an indication that fermented M.
pruriens may serve as an alternative to fermented P. biglobosa.
Publisher:
M.Sc Thesis, Falana, I. B.
Publication Type:
Disertations
Publication Title:
Effects Of Semperfresh Coating And Plastic Film Bag On The Storage Life Of Plantain (Musa AAB).
Publication Authors:
Falana, I. B.
Year Published:
1987
Abstract:
Publisher:
HND Project Work, Falana, I.B.
Publication Type:
Disertations
Publication Title:
Preparation Of Glucose Syrup From Cassava.
Publication Authors:
Falana, I.B.
Year Published:
1983
Abstract:
