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Cogent Food & Agriculture Volume 4, 2018 - Issue 1
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Research Article

Physicochemical characteristics and microbiological quality of senescent plantain products

Doreen Dedo AdiDepartment of Food Science, Kwame Nkrumah University of Science and Technology, PMB, Kumasi, Ghana;Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, CanadaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-6718-9384View further author information
ORCID Icon,
Ibok OduroDepartment of Food Science, Kwame Nkrumah University of Science and Technology, PMB, Kumasi, Ghana
,
Charles TortoeCouncil for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
,
Ebenezer Miezah KwofieDepartment of Bioresource Engineering, McGill University, Ste-Anne-de-Bellevue, QC, Canada
&
Benjamin Kofi SimpsonDepartment of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
|
Fatih YildizMiddle East Technical University, Turkey
(Reviewing Editor)
Article: 1441596 | Received 30 Oct 2017, Accepted 12 Feb 2018, Published online: 27 Feb 2018

Citations (5)

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Read on this site (1)

Doreen Dedo Adi, Ibok N Oduro & Charles Tortoe. (2021) Consumer Preference and Quality Expectations of Senescent Plantain Products. Journal of Culinary Science & Technology 19:1, pages 67-82.
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Articles from other publishers (4)

Nana Adwoa Nkuma Johnson, John-Nelson Ekumah, Yongkun Ma, Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe, Selorm Yao-Say Solomon Adade, Xu Manching, Janet Quaisie, Emmanuel Kwaw & Congcong Wang. (2023) Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine. LWT 178, pages 114608.
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Ojewumi A. W.Bamkefa B.A.Kuku F. B.. (2021) Survey and Chemo-physiological Assessment of Biochemical Preservatives and Physicochemical Properties of plants used for preservation of fruits. Nigerian Journal of Pure and Applied Sciences, pages 4058-4071.
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Dedo Adi Doreen, N. Oduro Ibok & Tortoe Charles. (2021) Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam). African Journal of Food Science 15:5, pages 190-202.
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Doreen Dedo Adi, Ibok N. Oduro & Charles Tortoe. (2019) Physicochemical changes in plantain during normal storage ripening. Scientific African 6, pages e00164.
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