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Olawuni, I.A., Uruakpa, F.O. and Uzoma, A. (2018) Unripe Plantain Flours. In: Grumezescu, A.M. and Holban, A.M., Eds., Therapeutic, Probiotic, and Unconventional Foods, Academic Press, Cambridge, 341-366.
https://doi.org/10.1016/B978-0-12-814625-5.00018-2

has been cited by the following article:

• TITLE: The Role of Plantain in Promoting Food Security: A Review

  AUTHORS: Doreen Dedo Adi

  KEYWORDS: Food Security, Plantain, Foam-Mat Drying, Ripening

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.5, May 16, 2024

  ABSTRACT: Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and the technologies that can be adopted to enhance its utilisation at its senescent stage. In West Africa, plantains are eaten at all ripening stages, yet processing is limited to the unripe and semi-ripe. Adoptable technologies such as foam-mat drying will enhance its utilisation in indigenous meals and other food applications. This review provides useful insight to optimize the use of plantain to prevent food waste.