Development and characterization of dumpling dough with ‘optimal’ dietary fibre ratio using Ofada rice (Oryza Sativa L) and unripe plantain (Musa Paradisiaca AAB) fruit

Abstract

properties have been linked to incidences of overweight and obesity [10,11]. Moderate adjustment involving dietary fibre have shown promise in promoting weight loss and reduced risk of chronic diseases in humans [12,13]. In the light of the foregoing, there is need to explore available dietary staples in the formulation and use of a flour base close to or with an optimum dietary fibre ratio (IDF/SDF) (2:1). Ofada rice (Oryza sativa L) and unripe plantain (Musa Paradisiaca AAB) fruit (sometimes called cooking bananas) -two staples in the sub-saharan region of Africa, holds promise in these respects.Ofada rice had been classified as a peculiar form of Oryza sativa species [14]. It is an unpolished short grain upland rice high in fibre (3.5%

Melon peel flour: utilization as a functional ingredient in bakery products

“…Its solubility is considered low compared to values obtained for plantain and watermelon rinsed composite flour (22.85-27.49%) and for pequi peel flours (16.7-19.8%), but high compared to plantain flour (6.93%). 22,36,42…”