Free access
Volume 62, Number 3, May-June 2007
Page(s) 135 - 142
Published online 01 June 2007
  1. Asiedu R., Ng S.Y.C., Vuylsteke D., Terauchi R., Hahn S.K., Analysis of the need for biotechnology research on cassava, yam, and plantain, in: Thottappilly G., Monti L., Mohan Raj D.R., Moore A.W. (Eds.), Biotechnology: Enhancing research on tropical crops in Africa, CTA/IITA co-publication, IITA, Ibadan, Nigeria, 1992, 376 p.
  2. Stover R.H., Simmonds N.W., Banana, 3rd ed., John Wiley and Sons Inc., New York, USA, 1987.
  3. Ortiz R., Vuylsteke D., Improving plantain and banana-based system, in: Ortiz R., Akoroda M.O. (Eds.), Plantain and banana: production and research in west and central Africa, Proc. Reg. Workshop held at High Rainfall Station, Onne, Rivers State, Nigeria, Int. Inst. Trop. Agric. (IITA), Ibadan, Nigeria, 1996, 166 p.
  4. Dadzie B.K., Cooking qualities of black Sigatoka resistant plantain hybrids, InfoMusa 4 (2) (1995) 7–9.
  5. Wainwright H., Burdon J.N., Problems and prospects for improving the postharvest technology of cooking bananas, Postharvest News Inf. 2 (4) (1991) 249–253.
  6. Anon., Information for agricultural development in ACP countries, Spore 118 (2005).
  7. Adeniji T.A., Barimalaa I.S., Achinewhu S.C., Physico-chemical composition of green (unripe) plantain and banana hybrid fruits, Glob. J. Pure Appl. Sci. 12 (1) (2006) 51–53.
  8. Baiyeri K.P., Tenkouano A., Genetic and cropping cycle effects on proximate composition and antinutrient contents of flour made from eleven Musa genotypes, Glob. J. Pure Appl. Sci. 12 (2) (2006) 177–182.
  9. Yomeni M.O., Njoukam J., Tchango Tchango J., Influence of the stage of ripeness of plantains and some cooking bananas on the sensory and physico-chemical characteristics of processed products, J. Sci. Food Agric. 84 (2004) 1069–1077. [CrossRef]
  10. Baiyeri K.P., Unadike G.O., Ripening stages and days after harvest influenced some biochemical properties of two Nigerian plantains (Musa species AAB) cultivars, Plant Prod. Res. J. 6 (2001) 11–19.
  11. Ahenkora K., Kyei M.A., Marfo E.K., Banful B., Nutritional composition of False Horn Apantu pa plantain during ripening and processing, Afr. Crop Sci. J. 4 (2) (1996) 243–247.
  12. Omuaru V.O.T., Izonfuo W.-A.L., Effect of ripening on the chemical composition of plantain peels and pulps (Musa paradisiaca), J. Sci. Food Agric. 45 (1988) 333–336. [CrossRef]
  13. Ketiku A.O., Chemical composition of unripe (green) and ripe plantain (Musa paradisiaca), J. Sci. Food Agric. 24 (1973) 703–707. [CrossRef] [PubMed]
  14. Samuel R.C., Ikpe F.N., Nwonuala A.I., Tenkouano A., Adeniji T.A., Effect of soil amendment practices on fruit quality of a cooking banana hybrid in southeastern Nigeria, J. Niger. Environ. Soc. (JNES) 2 (12) (2004) 169–173.
  15. Ogazi P.O., Plantain: production, processing and utilisation, Paman Assoc. Ltd., Imo State, Nigeria, 1996, 305 p.
  16. Adeniji T.A., Empere C.E., The development, production and quality evaluation of cake made from cooking banana flour, Glob. J. Pure Appl. Sci. 7 (4) (2001) 633–635.
  17. Sanni S.A., Eniola S.A., Sensory characteristics of plantain-wheat biscuits, in: Adegoke G.O., Sanni L.O., Falade K.O., Uzo-Peters P.I. (Eds.), Proc. 28th Annu. Conf./AGM Niger. Inst. Food Sci. Technol., Univ. Ibadan, Ibadan, Nigeria, 2004.
  18. Eboh L., Mepba H.D., Ukpabi U.J., Aaron H.A., Rheological and baking properties of fermented cassava starch/wheat/cowpea flour blends, in: Adegoke G.O., Sanni L.O., Falade K.O., Uzo-Peters P.I. (Eds.), Proc. 28th Annu. Conf./AGM Niger. Inst. Food Sci. Technol., Univ. Ibadan, Ibadan, Nigeria, 2004.
  19. Chukwu U., Olorunda A.O., Adeniji T.A., Amos N., Ferris R.S.B., Development, production, properties, and acceptability of snacks and weaning food made from extruded cooking banana (ABB), in: Ferris R.S.B. (Ed.), Postharvest technology and commodity marketing, Proc. Postharvest Conf. Technol. Commod. Mark. West Afr., 29 Nov. to 1 Dec. 1995, Accra, Ghana, Int. Inst. Trop. Agric. (IITA), Ibadan, Nigeria, 1998, pp. 120–131.
  20. Baiyeri T.G., Evaluation of multimixes and porridges made from maize (Zea mays), soybean (Glycine max) and plantain (landrace and hybrid Musa AAB) flour for use as complementary food, Dep. Home Sci. Nutr. Diet., thesis, Univ. Nigeria, Nsukka, Nigeria, 2004, 71 p.
  21. Ogazi P.O., Plantain utilization and nutrition, in: Mbah B.N., Nnanyelugo D.O. (Eds.), Food crops, utilization and nutrition, Proc. Course, 10–23 April, 1988, Univ. Nigeria, Nsukka, DOTAM Publ. Ltd., Ibadan, Nigeria, 1989, 135–144.
  22. Baiyeri K.P., Ortiz R., Agronomic evaluation of plantain and other triploid Musa, in: Craenen K., Ortiz R., Karamura E.B., Vuylsteke D.R. (Eds.), Proc. First Int. Conf. Banan. Plantain Afr., Kampala, Uganda, 12–18 Oct., 1996, Int. Soc. Hortic. Sci., Acta Hortic. 540 (2000) 125–135.
  23. Anon., Official Methods of Analysis, Assoc. Off. Anal. Chem. (AOAC), Washington DC, USA, 1990.
  24. Anon., Report of joint FAO/WHO ad hoc expert committee on energy and protein requirements, FAO Nutr. Meet. Rep. Ser. no 52, Rome, Italy, 1973.
  25. Allen S.E., Grimshaw H.M., Parkinson J.A., Quarmby C., Chemical analysis of ecological materials, Allen S.E. (Ed.), Blackwell Sci. Publ., Oxford London, Edinburgh, Melbourne, 1984, 565 p.
  26. Anon., SAS users guide, release 6.12 Ed., Stat. Anal. Syst. Inst. Inc., Cary, North Carolina, USA, 1996.
  27. Adeniji T.A., Barimalaa I.S., Achinewhu S.C., Evaluation of bunch characteristics and flour yield potential in black Sigatoka resistant plantain and banana hybrids, Glob. J. Pure Appl. Sci. 12 (1) (2006) 41–43.
  28. Edelmiro J.R.-S., Miguel A.G., Bde Caloni I., Orlando P.-R., The preparation of green banana flour, J. Agric. (Univ. Puerto Rico) 61 (2) (1977) 470–478.
  29. Ogazi P.O., Jones M.C., Pilot-scale dehydration of plantain pulp for flour production using cabinet dryer, Niger. Food J. 8 (1990) 74–77.
  30. Anon., Dietary reference intakes (DRIs): estimated average requirements for groups, Food Nutr. Board, Inst. Med., Natl. Acad. Press, Washington DC, USA, 2002.
  31. Macdonald I.A., Carbohydrate as a nutrient in adults: range of acceptable intakes, Eur. J. Clin. Nutr. 53 (Suppl. 1) (1999) 101–106. [CrossRef]
  32. Truswell A.S., Glycaemic index of foods, Eur. J. Clin. Nutr 46 (Suppl. 2) (1992) 91–101.
  33. Jenkins D.J.A., Wolever T.M.S., Taylor R.H., Barker H., Fielden H., Baldwin J.M., Bowling A.C., Newman H.C., Jenkins A.L., Goff D.V., Glycemic index of foods: a physiological basis for carbohydrate exchange, Am. J. Clin. Nutr. 34 (1981) 362–366. [PubMed]
  34. Chlup R., Bartek J., Reznícková M., Zapletalová J., Doubravová B., Chlupová L., Seckar P., Dvoracková S., Simánek V., Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons, Biomed. Pap. 148 (1) (2004) 17–25.
  35. Jenkins D.J., Kendall C.W., Augustin L.S., Franceschi S., Hamidi M., Marchie A., Jenkins A.L., Axelsen M., Glycaemic index: overview of implications in health and disease, Am. J. Clin. Nutr. 76 (2002) 2665–2673.
  36. Anon., Carbohydrates in human nutrition, FAO Food Nutr., Pap. 66, FAO/WHO, Rome, Italy, 1998.
  37. Favero A., Parpinel M., Montella M., Energy sources and risk of cancer of the breast and colon-rectum in Italy, Adv. Exp. Med. Biol. 472 (1999) 51–55. [PubMed]
  38. Leeds A., Brand-Miller J., Foster-Powell K., Colagiuri S., The glucose revolution, Hodder and Stoughton, London, UK, 2000, p. 29.
  39. Anon., The composition of foods, MAFF/RSC, McCance and Widdowson’s, 5th ed., Cambridge, UK, 1991.
  40. Tsai C-J., Leitzmann M.F., Willett W.C., Giovannucci E.L., Dietary carbohydrates and glycaemic load and the incidence of symptomatic gall stone disease in men, Gut 54 (2005) 823–828. [CrossRef] [PubMed]
  41. Griffiths D.W., The phenolic content and enzyme inhibitory activity of testas from beans (Vicia faba) and pea (Pisum spp.) varieties, J. Sci. Food Agric. 32 (1981) 797–804. [CrossRef]
  42. Platt B.S., Table for representative values of foods commonly used in tropical countries, in: Med. Res. Counc. Spec. Rep., ser. no. 302, 1962, 9th impr., Lond. Sch. Hyg. Trop. Med., UK, 1985.
  43. Ihekoronye A.I., Ngoddy P.O., Integrated food science and technology for the tropics, Macmillan Publ. Ltd., London and Basingstoke, 1985, 386 p.
  44. Okaka J.C., Akobundu E.N.T., Okaka A.N.C., Human nutrition – an integrated approach, Enugu State Univ. Sci. Technol. Publ., Enugu, Nigeria, 1992, 301 p.
  45. Onigbinde A.O., Food and human nutrition (biochemical integration), Ilepeju Publ. Ltd., Benin City, Nigeria, 2001, 300 p.
  46. Baiyeri K.P., Effect of nitrogen fertilization on mineral concentration in plantain (Musa AAB) fruit peel and pulp at unripe and ripe stages, Plant Prod. Res. J. 5 (2000) 38–43.
  47. Anon., National Academy of Science recommended daily dietary allowances designed for the maintenance of good nutrition of people in the USA, NRC, Food Nutr. Board, Washington DC, USA, 1974.
  48. Meneely G.R., Battarbee H.D., Sodium and potassium, Nutr. Rev. 34 (1976) 225–235. [CrossRef] [PubMed]
  49. Bjorck I., Elmstahl H.L., The glycaemic index: importance of dietary fibre and other food properties, Proc. Nutr. Soc., 27–30 May, 2002, Royal Coll. Physicians, Edinburgh, UK, 62 (1) (2003) 201–206.