English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Background: Nigerian climate favours the cultivation of banana and it is a ready fruit delight available in almost all homes. Hybrids and polyploids of the species musa acuminata and musa balbisiana are very common. Unfortunately, post-harvest losses of 40 – 60%, of this energy rich fruit are encountered yearly. Drying is very old method of preservation which has stood the test of time. Bananas are known to possess high carbohydrates with low glycaemic index which makes it a healthy fruit or snack.

Effect of Varying Drying Temperature on the Soluble Sugar and Nutritional Content of Banana