2019
DOI: 10.9734/afsj/2019/v10i230032
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Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends

Abstract: Aim: The aim was to evaluate the chemical, physical, sensory and microbial qualities of fruit bars produced from blends of banana and cashew apple fruits and to investigate the applicability of cashew apple in fruit bar production. Study Design: The experimental design used was the complete randomized design (CRD) and the data obtained were analyzed using one – way analysis of variance (ANOVA). Place and duration of Study: The study took place at the Department of Food Science and Technology, Unive… Show more

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Cited by 8 publications
(5 citation statements)
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“…This may be due to different enzymes produced by the yeasts and their enzymatic activities, as we have reported that the two yeasts strains did not produce killer toxins against themselves during growth and production of bioethanol. The reason for this in this work cannot be ascertained as this is not the focus of this work (Adeyemo et al, 2023b In press) [41][42][43][44][45][46][47][48][49][50].…”
Section: Discussionmentioning
confidence: 99%
“…This may be due to different enzymes produced by the yeasts and their enzymatic activities, as we have reported that the two yeasts strains did not produce killer toxins against themselves during growth and production of bioethanol. The reason for this in this work cannot be ascertained as this is not the focus of this work (Adeyemo et al, 2023b In press) [41][42][43][44][45][46][47][48][49][50].…”
Section: Discussionmentioning
confidence: 99%
“…The alcohol content was measured in percentage volume by volume (%v/v) also by refractometry method as described by Nwachukwu [29]. A clean dry applicator was used to place 2 drops of the sample (must i.e., before fermentation) on the prism of the refractometer and the value (original gravity) of the refractive index was taken.…”
Section: Determination Of Alcoholmentioning
confidence: 99%
“…Banana fruits are naturally elliptically shaped and "prepacked" with creamy firms flesh wrapped inside a thick peal. Banana fruit is consumed, for its nutritional value (Table 2), all year round as a green or ripe banana in many countries as an energy-giving food (Arinzechukwu & Nkama, 2019). In addition to their high proportion of sugar derivatives, polyunsaturated fatty acids, sterols, and minerals (e.g., potassium) and various vitamins (e.g., provitamin A, B1, B2, C), bananas contain high concentrations of bioactive chemicals, such as glycosides, and acids like malic acid and oxalic acid (Mathew & Negi, 2017;Rao et al, 2016).…”
Section: Banana Plant Partsmentioning
confidence: 99%