Keywords: Plantain-based dough
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Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi
Journal: Nutrition & Food Science
Nutrition & Food Science (2021) 51 (4): 704–724.
https://doi.org/10.1108/NFS-06-2020-0225
Published: 17 September 2020
... and Ijarotimi, 2019). Rice bran is a by-product of rice (Oryza sativa L.) kernel obtained during rice milling (Mendel, 2013). Rice brans contains many health promoting bioactive compounds and have been used in food products such as noodles, bread and plantain-based dough meals (Odebode et al...
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