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Djédoux Maxime, Angaman, Ehouman Ano Guy serge, and Boko Adjoua Christiane Eunice. "Propriétés physico-chimiques, fonctionnelles et microbiologiques de la farine de maïs germé enrichie de larves d'insectes comestibles Rhynchophorus phoenicis et Oryctes owariensis." Journal of Applied Biosciences 158 (February 28, 2021): 16310–20. http://dx.doi.org/10.35759/jabs.158.5.
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Objectif : L’objectif de cette étude est d’évaluer les propriétés de quelques farines formulées à partir de maïs germé enrichi de larves de Rhynchophorus phoenicis (charançon africain du palmier) et de Oryctes owariencis (scarabée rhinocéros). Méthodologie et Résultats : Pour ce faire, différentes compositions de farines de maïs germé et de poudre de larves (PL) ont été préparées comme suit : les farines composées lot1 (maïs 80% + PL20%), lot2 (maïs 78,5% + PL22,5%), lot3 (maïs 75% + PL25%). Les caractéristiques physico-chimiques, les propriétés fonctionnelles et microbiologiques de ces farines ont été déterminées selon les méthodes standards. Les résultats ont révélé que l’incorporation de la poudre de larves comestibles à la farine de maïs a amélioré significativement les paramètres biochimiques notamment la teneur en protéines, en matière grasse et la valeur énergétique. Ainsi, les farines de maïs germé enrichies avec Oryctes owariensis ont présenté une teneur plus élevée en protéines allant jusqu’à 29,73±5,87% pour le FMaGO25. Cependant, celles enrichies au Rhynchophorus phoenicis avaient des taux de matières grasses plus élevées estimées à 21,24±0,772% avec 466,67±9,325 kcal/100MS pour la FMaGR 22,5. Toutefois, seule la farine FMaGR20 est proche du standard établi par le codex alimentarius. Aussi, Les charges microbiologiques détectées dans ces farines ont été inférieures aux normes microbiologiques applicables aux farines. Conclusion et application : L’incorporation des larves de Oryctes owariensis et de Rhynchophorus phoenicis a permis d’obtenir une farine de maïs enrichi. Ces formulations pourront donc alors être recommandées dans la lutte contre les carences nutritionnelles, Ainsi la FMaGR20 contribuera à lutter contre la malnutrition infantile. Motsclés : Farine améliorée, maïs germé, larves, Rhynchophorus phoenicis, Oryctes owariensis, d’insectes comestibles Angaman et al., J. Appl. Biosci. 2021 Propriétés physico-chimiques, fonctionnelles et microbiologiques de la farine de maïs germé enrichie de larves d'insectes comestibles Rhynchophorus phoenicis et Oryctes owariensis 16311 Physicochemical, functional and microbiological properties of sprouted corn flour enriched with larvae of Edible insects Rhynchophorus phoenicis and Oryctes owariensis ABSTRACT Objective: The objective of this study is to evaluate the properties of the flour formulated from enriched sprouted corn, Rhynchophorus phoenicis and larvae of Oryctes owariencis. Methodology and Results: To do this, different compositions of sprouted corn flours and larval powder (PL) were prepared as follows: the compound flours lot1 (corn 80% + PL20%), lot2 (corn 78.5% + PL22.5%), lot3 (corn 75% + PL25%) The physicochemical characteristics, functional and microbiological properties of these flours were determined according to standard methods. The results revealed that the incorporation of the powder of edible larvae in corn flour significantly improved the biochemical parameters including the protein content, fat content and energy value. Thus, sprouted corn flours enriched with Oryctes owariensis exhibited a higher protein content of up to 29.73 ± 5.87% for FMaGO25. However, those enriched with Rhynchophorus phoenicis had higher fat levels estimated at 21.24 ± 0.772% with 466.67 ± 9.325 kcal / 100MS for FMaGR 22.5. However, only FMaGR20 flour is close to the standard established by Codex Alimentarius. Microbiological loads detected in these flours were lower than standards applicable to flours. Conclusion and application: Incorporation of the larvae of Oryctes owariensis and Rhynchophorus phoenicis made it possible to obtain an enriched corn flour. These formulations can therefore be recommended in the fight against nutritional deficiencies. Thus, FMaGR20 will contribute to the fight against child malnutrition. Keywords: Improved flour, sprouted corn, larvae, Rhynchophorus phoenicis, Oryctes owariensis, Edible insects
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Barbosa, Bruna Teodoro, Jéssica Ferreira Rodrigues, and Sabrina Carvalho Bastos. "Sensory optimization of nutritionally enriched strawberry yogurt." British Food Journal 119, no. 2 (2017): 301–10. http://dx.doi.org/10.1108/bfj-08-2016-0370.
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Purpose People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours. Design/methodology/approach The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentrations. Findings It was observed that the strawberry yogurt should include 1.275 percent golden flaxseed flour, 1.093 percent green banana flour, 1.075 percent eggplant flour and 3.420 percent oatmeal flour. All formulations had good acceptability and the yogurt added with the addition of golden flax flour and the traditional product received similar sensory acceptance. Thus, it is possible to add nutritional value to strawberry yogurt by maintaining its sensory quality. Research limitations/implications More detailed studies on the shelf-life of yogurt are necessary to enable the incorporation of flours into yogurt as heat, light and oxygen can reduce the beneficial effects of flours. Therefore, researchers should test the proposed propositions further. Practical implications Optimization of an enriched yogurt is a good alternative to provide a product that meets consumers’ expectations, besides adding value to the product. However, there are technological challenges when adding functional components in foods. Thus, this study aimed at sensory optimization of a strawberry yogurt enriched with different flours. Social implications The authors aimed to provide a healthy product to the market as well as contribute toward product variety in the market. Originality/value There are few studies in respect to the sensory aspects of enriched yogurts. Therefore, this work will aid future studies, supporting the optimization of functional products and contributing toward product variety in the market.
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Ibrahim, I. A. A., F. S. Mohammed, M. Abdulkarim, I. M. Sani, I. Salihu, and A. Bello. "Assessment of Nutrient Content of Soy Bean and Bambara Nut Enriched Cassava Flour Blends." International Journal of Research and Innovation in Applied Science IX, no. I (2024): 163–72. http://dx.doi.org/10.51584/ijrias.2024.90114.
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The purpose of this work is to improve the nutrient content of cassava flour by the addition of soy bean and bambara nut flours and to assess its impact on the nutrient quality and admissibility of the flour. It also compared the nutrient content of soy bean enhanced cassava flour with the bambara nut enhanced cassava flour. 20% soybean (Sy20), 30% soy bean (Sy30),20% bambara nut (Bn20) and 30% Bambara (Bn30) flours were incorporated into the cassava blend. Moisture, Ash, crude fibre, crude lipid, protein, carbohydrate, calcium, iron, potassium, magnesium, sodium, selenium, zinc and iodine concentrations were examined. 500 questionnaires were distributed to examine respondent’s acceptability of the enhance products from the blend. There is a significant increase in the protein content of cassava from less than 1% without augmentation to 10.26 in SY20 and 12.76 in SY30 augmented cassava floor respectively. The crude lipids, crude fibre and ash contents were also increased. The observed differences were significant (P < 0.05). A similar trend was observe with both the BN20, BN30 though the nutrient content was higher in the SY blends. 98% of respondents positively accepted the enhanced blends in terms of flavour, texture, taste and colour.
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Adebayo, T. K., E. A. Akande, A. S. Daramola, L. A. Azeez, and I. A. Abdulraheem. "Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition." Research Journal of Food Science and Nutrition 9, no. 2 (2024): 67–72. http://dx.doi.org/10.31248/rjfsn2024.175.
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Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat. Hence, the need for strategic development in the use of inexpensive local and underutilized fruits and legumes in the production of functional foods. The vitamins and mineral composition of the flour blends processed from wheat, plantain and velvet bean were investigated for their end uses. Wheat, plantain and velvet composite flours were prepared in the ratio 240:37.5:22.5, 210:60:30 and 150:105:45 respectively and 100% wheat flour was used as the control. Vitamins and mineral composition of the flour blends were investigated using standard methods. Vitamins and mineral revealed that vitamin A, B1, B2, B6, B12 and C ranged from 0.46 – 0.56 µg/100 g, 0.59 – 0.68 mg/g, 0.67 – 0.79 mg/g, 0.71 – 0.89 mg/g, 0.09 – 0.39 µg/100 g and 30.86 – 38.48 mg/g ; calcium, iron and zinc ranged from 48.97 – 105.97, 3.62 to 4.03 and 1.65 – 2.27 mg/100 g respectively. This study, therefore, shows that fortification of wheat-plantain flour blends with velvet beans flour significantly (p < 0.05) enhanced the vitamins and mineral composition of the flour blends. Hence, the fortification of wheat-plantain flour with velvet beans flour should be encouraged to be used as nutritional ingredient in the production of functional foods. Hence, their food applications are highly recommended.
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Sultana, Farhat, Vijayalakshmi, Geetha, and Mini. "Standardization of protein-enriched cookies made from Tamarind seed flour." Journal of Applied and Natural Science 13, SI (2021): 194–97. http://dx.doi.org/10.31018/jans.v13isi.2827.
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Protein-energy malnutrition is one of the major public health problems in India affecting children under 5 years of age. The prevalence of underweight in children under 5 is 42.5% in India, being the highest globally. The need for low-cost supplemental food is vital under such conditions. This study aims to develop low cost and protein-rich value-added products from Tamarind seed flour. The incorporation of Tamarind seed flour (50%) in the development of cookies exhibited a significant level of increase in protein in cookies. The protein content of Control cookies was 5.65% and Tamarind seed flour incorporated cookies was 11.26%. This study depicted that Tamarind seed flour can be used as the replacement of conventionally used cereal flours to develop functional foods to curb protein-energy malnutrition.
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Sajjad, Anusha, Aqsa Nadeem, Dr Anosh, Syeda Sani e Zahra, Anoosha Ramzan, and Farwa Rani. "DEVELOPMENT OF NUTRIENT ENRICHED FLOUR BLEND FROM OATS, CHIA SEEDS AND SPINACH." Journal of Akhtar Saeed Medical & Dental College 06, no. 04 (2024): 130–37. https://doi.org/10.51127/jamdcv06i04oa01.
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Background: Diet and nutrition play an important role in general health, highlighting the importance for incorporating nutrient dense foods in diet. Particularly those made from plant-based ingredients; offer a promising approach to improving public health. Oats, chia seeds, and spinach powder are rich in essential nutrients such as fibre, protein, healthy fats, vitamins, and minerals, which can contribute to better overall health.Materials and Methods: In this interventional study flour blend from oats, chia seeds, and spinach powder was developed along with its nutritional profile and sensory attributes evaluation. Two formulations were prepared utilizing locally sourced ingredients, Group 0 utilized (4:1:1) and experimental Group 1 utilized (5:2:2) of oats, chia seeds and spinach powder respectively. Proximate analysis and Sensory evaluation of both flours in the form of tortilla wraps was conducted and data was analysed in SPSS using independent sample t test at 95% level of confidence. Results: Group 1 has higher crude protein, crude fiber, fat, ash, contains lower amount of carbohydrates and moisture compared to Group 0 flour. Mineral analysis revealed that Group 1 flour is enriched in iron, potassium, contains moderate amount of magnesium and phosphorus but least amount of calcium whereas statistical analysis shows that there is no significant difference in sensory attributes such as colour, texture, taste, appearance and general acceptability (p>0.05) between both flours. Group 1 flour exhibited enhanced nutritional properties, making it suitable for individuals with specific dietary needs such as high protein or Fiber intake, and lower carbohydrate requirements. Conclusion: Group 1 has higher crude protein, crude fiber, fat, ash, but contains lower amount of carbohydrates and moisture compared to Group 0.
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Tatjana, Krivorotova, Sereikaite Jolanta, and Glibowski Pawel. "Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour." Czech Journal of Food Sciences 35, No. 5 (2017): 432–39. http://dx.doi.org/10.17221/2/2017-cjfs.
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Rheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosaccharides and other carbohydrates isolated by different methods from tuber flour. Chemical analysis of extracts was also performed. All yogurts enriched with tuber flour or other carbohydrates exhibited viscoelastic behaviour.
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Sunday, Okocha Kalu, Mogor Chidimma Onyinye, Mofunanya Grace Nneka, Anigbogu Chinenye Bibiana, Ishiwu C. N., and Ezeokoye Adaora Miracle. "Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal." Asian Food Science Journal 22, no. 10 (2023): 48–59. http://dx.doi.org/10.9734/afsj/2023/v22i10672.
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This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal.
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Olapade, Abiodun A., and Oluwayemisi F. J. Awofadeju. "Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making." Croatian journal of food science and technology 13, no. 1 (2021): 7–18. http://dx.doi.org/10.17508/cjfst.2021.13.1.02.
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This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of samples 50.00 g wheat flour, 30.00 g yellow maize flour, 20.00 g African walnut protein isolate; 45.24 g wheat flour, 28.27 g yellow maize flour, 26.48 g African walnut protein isolate and 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate as assessed by the highest protein and fiber and low fat contents, were selected from optimization results of proximate composition for production and sensory evaluation of cookies. The proximate composition of flours revealed that African walnut protein isolate was significantly higher in protein than other flours. Fat in African walnut protein isolate was the least, while crude fiber and carbohydrate contents were not detected in African walnut protein isolate. Functional analysis revealed that yellow maize flour had the highest value in water absorption capacity; yellow maize flour and African walnut protein isolate had the highest oil absorption capacity, while African walnut protein isolate scored the least in bulk density. The sample 45.24 g wheat flour, 28.27 g yellow maize flour and 26.48 g African walnut protein isolate had the highest protein and ash, with the lowest fat content among the blends. However, cookie prepared from sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate had the best overall acceptability. However, the study recommends the flour proportion of sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate in cookie production by establishing the inclusion in Nigerian food industry and as a way of reducing or alleviate malnutrition.
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Salazar, Diego, Mirari Arancibia, Lenin Calderón, María Elvira López-Caballero, and María Pilar Montero. "Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages." Foods 10, no. 5 (2021): 1142. http://dx.doi.org/10.3390/foods10051142.
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This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.
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Malik, Partibha, and Sangeeta Chahal Sindhu. "Nutritional Enhancement and Sensory Evaluation of Biscuits Enriched with Acacia and Banana Flour." European Journal of Nutrition & Food Safety 17, no. 5 (2025): 371–83. https://doi.org/10.9734/ejnfs/2025/v17i51732.
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This study evaluated the nutritional enhancement and sensory acceptability of biscuits enriched with composite flour made from Acacia nilotica pod flour and raw banana flour. Acacia nilotica, known for its high protein, fibre, and antioxidant content, was incorporated with raw banana flour at 30% and 50% levels to formulate two composite flours. These were used to replace wheat flour in biscuit production partially. The proximate analysis revealed a significant (p≤0.05) improvement in protein, fat, ash, crude fibre, and antioxidant activity with increasing levels of Acacia flour, while carbohydrate and starch contents decreased. Type-I composite flour (30% Acacia) yielded the most organoleptically acceptable biscuits, with favourable sensory scores for colour, texture, taste, and overall acceptability. Although phytic acid content increased with higher Acacia incorporation, it is associated with health-promoting antioxidant properties. Biscuits made with 20% composite flour substitution (Type-I) were significantly higher in protein (15.45 g/100 g), dietary fibre (10.76 g/100 g), and antioxidant activity (38.80 mg TE/100 g) than control biscuits, suggesting their potential as functional foods. This research demonstrates the feasibility of using underutilized plant resources to develop value-added bakery products with enhanced nutritional and health benefits, offering a sustainable strategy to combat malnutrition and improve dietary quality.
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Medho, Maria Susana, and Endeyani Vivitrida Mohamad. "Characteristics of Modified Timor White Corn Flour and its Cookies Enriched with Moringa Leaves." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 13, no. 2 (2024): 581. http://dx.doi.org/10.23960/jtep-l.v13i2.581-591.
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Composite flour consisted of local Timor white corn and moringa leaf flours are rich in protein, crude fiber and dietary fiber but are relatively limited in use as ingredients for making cookies. This study aims to determine the characteristics of modified local Timor white corn flour and moringa leaves and their composite flour on the physico-chemical characteristics and sensory acceptance of corn cookies fortified with moringa. The research was conducted experimentally with 5 treatments on the proportion of corn flour to moringa flour, including F0 (100: 0), F1 (99:1), F3 (97:3), F5 (95:5), F7 (93:7). The results showed that the proportion of F7 composite flour have start time gelatinization 8.53 minute faster than the other formulation, and not significantly different from F3 and F5 but significantly different from F1 and F0. There was a significant decrease in the peak, final, hot paste, breakdown, and setback viscosity values, due to the fortification of moringa leaf flour. The difference in the proportion of corn and moringa leaf composite flour had no significant effect on sensory values texture, taste and smell but had a very significant effect on cookies color. The flour formulations F3, F5, and F7 produced cookies with higher protein, crude fiber and other dietary fiber values and had fulfilled the cookies requirements according to SNI 2973:2011. Keywords: Composite flour, Fortification, Pasting characteristics, Organoleptic test, Preferences.
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, Anisha, Verma. "Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with Indigenous Ingredients." International Scientific Journal of Engineering and Management 04, no. 06 (2025): 1–9. https://doi.org/10.55041/isjem04030.
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Abstract The study titled “Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with indigenous Ingredients” aimed to develop a gluten-free pasta using locally sourced flours and to evaluate its cooking qualities, sensory attributes, nutritional composition, and cost. Pasta was formulated using varying proportions of rice flour, corn flour, defatted soy flour, and guar gum flour across three treatments: T1 (65:10:20:5), T2 (50:10:30:15), and T3 (35:10:40:15), with a standard wheat-based pasta serving as the control (T0). Gluten content was assessed using the AACC Method 38-10 (2000), while cooking time and cooking loss were determined using AACC Method 66-50 (2000). Sensory evaluation was conducted using a 9-point Hedonic Scale.Results indicated that the gluten-free formulations contained no detectable gluten. Cooking time and cooking loss were reduced in gluten-free variants compared to the control. Among all samples, T2 achieved the highest sensory scores in color, texture, flavor, and overall acceptability. The cooking loss showed significant gradual decrease along with the addition of rice flour, gaur gum flour, defated soyaflour and corn flour . Nutritional analysis revealed significantly higher levels of protein, fiber, energy, vitamins, and minerals in the gluten-free pasta, particularly T2, when compared to the control. The cost per 100g of raw ingredients ranged from Rs. 6.00 for the control to Rs. 7.77 for T3.The study concludes that gluten-free pasta can be effectively prepared using rice flour, corn flour, defatted soy flour, and guar gum flour, with T2 offering the best balance of sensory quality, nutrition, and affordability. Key words – Gluten, pasta, cooking quality, sensory quality, Nutritional composition, defatted soy flour, guar gum.
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Martín-Diana, Ana Belen, Iván Jesús Jiménez-Pulido, Ingrid Aguiló-Aguayo, Maribel Abadías, Jara Pérez-Jiménez, and Daniel Rico. "Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours." Molecules 30, no. 3 (2025): 573. https://doi.org/10.3390/molecules30030573.
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The food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a sustainable approach to reducing waste, while enhancing the nutritional value of food products. Specifically, peach peel can be used to produce gluten-free flours, with increased fiber content and antioxidant properties. Extrusion technology is a highly effective method for developing these functional flours, as it improves digestibility, reduces anti-nutrients, and enhances nutrient bioavailability. This study investigates the potential of combining corn flour with peach peel flour, derived from Royal Summer peachs (RSF), at different concentrations (0%, 5%, and 15%). A factorial experimental design was utilized to evaluate the impact of RSF incorporation on the proximate composition, antioxidant capacity, and functional properties of the flour. The results indicate that flours containing 15% RSF demonstrated significant improvements in terms of the dietary fiber content (5.90 g per 100 g−1) and antioxidant capacity (ABTS•+ 745.33 µmol TE per 100 g−1), meeting the “source of fiber” labelling requirements. The glycemic index of the 15% RSF flour was reduced to 78.09 compared to non-enriched flours. The functional properties of the flour, such as swelling and gelation capacities, were also enhanced with RSF incorporation. These findings highlight the potential of RSF-enriched flours in regard to the development of sustainable, health-promoting, plant-based, and gluten-free flours.
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Adebayo, T. K., and M. C. Ibrahim. "Phytochemical studies of wheat-plantain composite flours enriched with velvet beans flours." Research Journal of Food Science and Nutrition 9, no. 2 (2024): 61–66. http://dx.doi.org/10.31248/rjfsn2024.174.
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Wheat, which is an expensive grain, is not adequate to meet the nutritional requirements of the end users. Hence, enrichment of wheat with easily affordable underutilized legumes and fruits that have superior nutritional value is a good approach to producing functional foods and this is also a good way to reduce the cost of wheat importation. Therefore, this study aimed to evaluate the phytochemical composition of the flour blends processed from wheat-plantain flour blends enriched with velvet bean. Wheat, plantain and Velvet flours composite were prepared in the ratio 240:37.5:22.5, 210:60:30 and 150:105:45 respectively and 100% wheat flour was used as the control. Phytochemicals revealed that total phenolic, total flavonoids, total carotenoids, L-Dopa, DPPH and FRAP ranged from 41.22 – 383.09 mg/GAE/100 g, 42.94 – 83.11 mg/CE/100 g, 0.41– 1.66 mg/100 g, 0.91 – 1.21%, 33.12 – 46.85 mg/AAE/100 g and 4.05 – 6.29 mg/FeSO4/100 g, respectively. Addition of plantain and velvet beans flour blends to the wheat flour significantly (p < 0.05) enhanced the phytochemical properties of the flour blends. The blends could therefore be used to produce any functional food. Hence, its food applications are highly recommended.
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Maulana, Teuku Alrian, Siti Komariyah, Suri Purnama Febri, and Antoni Harahap. "Effect of Natural Feeding Daphnia sp. enriched with Spirulina Flour on the Survival and Growth of Betta Fish (Betta sp.) Seeds." Jurnal Ilmiah Samudra Akuatika 8, no. 1 (2024): 28–33. http://dx.doi.org/10.33059/jisa.v8i1.10505.
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The aim of this research is to analyze the influence of Daphnia sp. enriched with Spirulina flour on the survival and growth of Betta fish seeds (Betta sp.) and determine the best dosage of Daphnia sp. that is enriched with Spirulina flour on the survival and growth of Betta fish seeds (Betta sp.). The method used in this research is an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications for each treatment, namely, P1 Daphnia sp. enriched with spirulina flour 1 g/L, P2 Daphnia sp. enriched with spirulina flour 2 g/L, P3 Daphnia sp. enriched with spirulina flour 3 g/L, and P4 Daphnia sp. enriched with spirulina flour 4 g/L. Daphnia sp. enriched with Spirulina at different doses in Betta fish seeds (Betta sp.) had a significant effect (P<0.05) on survival and growth performance. The greater the dose of Spirulina flour enriched in Daphnia sp. the higher the survival and growth performance of Betta fish seeds (Betta sp.), and the best treatment is P4 with a dose of 4 g of Spirulina.
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Nansereko, Sophie, John Muyonga, and Yusuf Byaruhanga. "Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder." International Journal of Food Studies 12, no. 1 (2023): 42–56. http://dx.doi.org/10.7455/ijfs/12.1.2023.a3.
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Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jackfruit powder. The composite flours were used to make porridges which were analysed for their sensory acceptability by a 60-member semi-trained panel. The viscosity, water holding capacity, oil holding capacity, solubility index and bulk density of the flours were also assessed. Porridge acceptability, flour proximate composition, ascorbic acid and carotenoid content for the most preferred experimental formulation were compared to commercial maize-based instant flour and plain maize-soy instant flour. The most acceptable porridge was made from the 50% MSB and 50% jackfruit flour blend. The 50% jackfruit - MSB blend and control commercial instant flours attained drinking viscosity (2,500–3,000cP) at 20% and 31% flour rates. The energy, protein, iron, calcium, β-carotene, and vitamin C densities of jackfruit - MSB porridge were 47.8 %, 48.9 %, 158.1 %, 226.5 %, 230.3 % and 125.9 % higher than those obtained from plain MSB porridge respectively. The results showed the potential of jackfruit as an ingredient for the nutritional enrichment of flours meant for making porridge.
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Tedjakusuma, F., J. Linggadiputra, A. D. Cahya, and R. Surya. "Development of cricket flour-enriched cookies." IOP Conference Series: Earth and Environmental Science 1115, no. 1 (2022): 012092. http://dx.doi.org/10.1088/1755-1315/1115/1/012092.
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Abstract The need for high-protein foods strives for the food sector to find an efficiently produced protein sources. One of the most efficient and fast reproducing protein sources are insects containing high levels of protein, nutrients and vitamins. Crickets are one of the most consumed insects, especially in Southeast Asia. Despite the potential of crickets as sources of protein, cricket flour is very little used and studied in Indonesia. This study aimed to develop the best formulation for cricket flour-enriched cookies with a high nutrient and consumer acceptability. As the main ingredient of cookies, wheat was substituted by 5%, 10% and 20% of cricket flour. Among the tested formula, cookies with the 5% and 10% cricket flour showed the highest overall organoleptic acceptability. These cookies are significantly higher in protein and lower in fiber and carbohydrate compared to cookies made with wheat flour.
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Zalidis, Achilleas Panagiotis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, and Konstantinos Gkatzionis. "Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours." Molecules 30, no. 13 (2025): 2730. https://doi.org/10.3390/molecules30132730.
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Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to characterize the phenolic profiles of functional flours from different origins and evaluate their potential as flour substitutes in food products. The proposed method was validated and the limits of quantification (LOQs) were calculated over the ranges 0.1–1.0 mg/kg. Calculated recoveries were as low as 82.4%. Repeatability and reproducibility were expressed as intra-day (n = 6) and inter-day (n = 4 × 3) measurements and were lower than 8.1 and 10.9%, respectively. Target and suspect screening findings underscore the potential of pulse flours as nutritionally enriched ingredients for functional food development.
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Perovic, Jelena, Jovana Kojic, Dubravka Skrobot, et al. "Betaine content in buckwheat enriched wholegrain wheat pasta." Acta Periodica Technologica, no. 50 (2019): 197–203. http://dx.doi.org/10.2298/apt1950197p.
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This study was conducted to investigate the effect of the addition of buckwheat flour, as well as the influence of buckwheat grain pretreatment, on betaine content in wholegrain wheat pasta. The buckwheat is traditionally used in the human diet for centuries due to its nutritional benefits and positive effect on health such as plasma cholesterol level reduction, anticancer and anti-inflammatory activity. On the other side, betaine is a bioactive compound naturally present in cereals and pseudocereals, important for demethylation of homocysteine to methionine which mainly occurs in the liver. The single screw extruder was used for the production of wholegrain wheat pasta as a control sample and pasta in which wholegrain wheat flour was substituted with one of two types of wholegrain buckwheat flour (autoclaved wholegrain buckwheat flour and flour without treatment), with a level of substitution from 10 to 30%. High-performance liquid chromatography with evaporative light scattering detector (ELSD) was used to analyze betaine content in different pasta samples. Betaine content in wholegrain wheat pasta was 30.07 mg/100 g f.w. (i.e. 34.92 mg/100 g d.w.) and the highest content of betaine in pasta enriched with wholegrain buckwheat flour was detected in a sample with 10% flour substitution (21.63 mg/100 g, apropos 24.22 mg/100 g d.w.) compared to other levels of substitution. Following the presented results, autoclaving pretreatment of buckwheat grain prior to buckwheat flour production did not show important differences in betaine content when pasta made with this type of flour was compared with pasta made with untreated buckwheat flour.
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Conti, Veronica, Chiara Piccini, Marco Romi, Patrizia Salusti, Giampiero Cai, and Claudio Cantini. "Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion." Foods 12, no. 19 (2023): 3540. http://dx.doi.org/10.3390/foods12193540.
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The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. Pasta samples were prepared with fixed amounts of carrot and olive leaf flours (15% and 6% of the total mixture, respectively). We measured the antioxidant capacity and polyphenol content at different stages of the pasta production process, starting from the initial flour to the cooked pasta, and tested samples of the liquid component and solid waste resulting from the digestion process. The antioxidant activity was measured by the FRAP method, while the polyphenol content was measured by the Folin–Ciocalteu method. Vitamin E contents were measured by HPLC. The pasta enriched with carrot (1.26 ± 0.05 mmol/100 g) and olive leaf (2.9 ± 0.07 mmol/100 g) exhibited higher antioxidant power compared to the unenriched pasta (0.8 ± 0.1 mmol/100 g). The polyphenol content followed a similar trend, with values of 131.23 ± 3.08 for olive flour-enriched pasta, 79.15 ± 1.11 for carrot flour-enriched pasta, and 67.5 ± 1.39 for the wheat-only pasta. The pasta samples maintained their antioxidant and polyphenol levels even after undergoing the simulated digestion process. Significantly, the liquid component of the pasta with olive leaf flours had the highest levels of antioxidants and polyphenols during all stages of the digestion process. According to the results of this study, pasta enriched with carrot and olive leaf flours shows promising potential for improving nutritional and functional properties by increasing antioxidant and polyphenol content. The samples were also evaluated by a sensory panel, which showed that fortification modified the perception of some organoleptic attributes without affecting the overall taste of the pasta.
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Banu, Iuliana, and Iuliana Aprodu. "Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour." Applied Sciences 14, no. 8 (2024): 3479. http://dx.doi.org/10.3390/app14083479.
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The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water absorption capacities, two composite flours obtained by mixing the rice and oat flake flours with and without pumpkin seed protein powder were investigated. Regardless of the sample subjected to thermo-mechanical behavior analysis, the increase in the water adsorption level when preparing the dough caused a decrease in protein weakening, as well as starch retrogradation. The dough with added oat flake flour had a higher resistance to kneading compared to the control prepared with rice flour. Additionally, the substitution of rice flour with oat flake flour produced important changes in the gelatinization temperature, which decreases from 84–86 °C to 76 °C. The addition of pumpkin seed protein powder increased the maximum torque during kneading at 30 °C and decreased breakdown and starch retrogradation compared to the composite flour based on rice flour and oat flake flour. The higher amount of water used for preparing the dough improved the specific volume and crumb firmness of the bread prepared with the pumpkin seed protein-enriched composite flours.
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Geraldo, Nasser Farid. "Improvement of Benin Patties and The Effects of Added Some Flour on Physicochemical Properties." Proceeding International Conference on Science and Engineering 3 (April 30, 2020): xx. http://dx.doi.org/10.14421/icse.v3.455.
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The residue of peanut oil extraction in Benin entered manufacture of snack locally called kluiklui. This snack was obtained after deep frying defatted dough of crushed seeds. This paper dealt with exploration and determination of patties physichochemical characteristics linked to crunchy descriptors and induced effects of adding some flour such as banana flour and glucomannan to defatted groundnut cake. Obtained results showed that, incorporating flour at reasonable percentages 5 % (mass basis) improve crunchy quality and increase the indigestible fractions. However, recorded high value of remanant moisture 6.39 to 9.3% (dry basis) and fat 26.42 to 31.95% (dry basis), in the fried snack required further drying and improved oil cooking. The addition of flour increased the indigestible fraction in the kluiklui. Sample made with de-oiled peanut paste, glucomannan and type 3 resistant starch banana flour exhibited the highest indigestible fraction values attributed to the synergistic presence of the resistant starch, dietary fiber, protein and non-starch polysaccharides. The same sample exhibited lower fracturability and higher hardness than others. Results of the sensory quality evaluation showed that incorporation of flour into the kluiklui showed no significant differences in liking scores in terms of appearance, aroma, taste and overall acceptability; whereas, the texture and the color scores were significantly different than the control kluiklui. Although the use of flour does not arouse consumer’s acceptability. Flour-enriched kluiklui was significantly higher in all the sensory attributes considered. Overall, the flour-enriched kluiklui produced, was favorably and acceptable, thus showing prospects for industrial application of the flour-enriched kluiklui. In addition, the low resistance to rupture of flour-enriched kluiklui has confirmed their crispy behavior compared to those resulting from defatted pure cake. The resistance of the texture indicated that the production conditions were unfavorable for handling and transport and Overall, banana flour and glucomannan can be successfully incorporated into kluiklui to enrich its values contents.
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Randive, Nidhi, Pranali Pangerkar, Varsha Thakker, et al. "Sensory Evaluation of Wheat Flour Blends Enriched with Finger Millet for Calcium Fortification." Current Journal of Applied Science and Technology 44, no. 3 (2025): 8–18. https://doi.org/10.9734/cjast/2025/v44i34494.
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Aims: To enrich wheat flour, a calcium-poor staple cereal with finger millet (in three different combinations) to enhance the calcium content, and to determine acceptability of the blends. Study Design: Cross-sectional study. Place and Duration: SVT College of Home Science and KHS-Medical Research Centre, Mumbai, between July and November 2021. Methodology: We developed blends of finger millet + wheat flour in three ratios: 50:50, 60:40, and 70:30, respectively. These were evaluated by 28 semi-trained panellists using the 9-point hedonic scale for color, texture, taste, aroma, overall acceptability, and the ranking test. Additionally, a consumer panel consisting of 722 housewives evaluated the flour blends using three tests: Just-about-right (JAR) scales, Food Action Rating (FACT) Scale and Pictorial Scale. Results: Semi-trained panel: As the proportion of finger millet flour increased in the blends, the mean hedonic scores were lower for texture, taste, aroma and overall acceptability. The most preferred blend was the one containing equal amounts of wheat flour and finger millet flour. Consumer Panel: On the JAR scale, mean values for colour, texture, taste and overall acceptability suggested that the 60:40 blend was felt to be ‘just about right’. The FACT scale indicated that majority of consumers were willing to purchase the 50:50 blend, although more than half were willing to purchase all three blends. Results of the Pictorial scale indicated that majority of housewives rated the blends as ‘good’ and ‘super good’. The 50:50 blend was given the first rank by a higher percentage of consumer panellists. Conclusion: Among the three blends, the 50:50 flour blend was the most acceptable. This blend contains 147.5 mg of calcium/100gm of flour contributing to 18.4% of EAR. This blend can be used in various traditional Indian and bakery products so that consumers will have access to more nutritious flours.
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Özcan, Mehmet Musa. "Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour." Foods 12, no. 3 (2023): 444. http://dx.doi.org/10.3390/foods12030444.
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The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The antioxidant activities of the bread samples were recorded as between 0.20 (control) and 3.24 mmol/kg (with 20% chufa). The addition of chufa flour caused a decrease in L* values of breads with the addion of tigernut flour. Oleic and linoleic acid contents of the oils extracted from the bread samples enriched with chufa tuber powders were identified as between 61.88 (control) and 66.64% (with 40% chufa) to 14.84% (with 40% chufa) and 17.55% (control), respectively. As a result of the evaluation of sensory properties of breads made from pure wheat flour and composite flours containing 10%, 20%, and 40% chufa tuber flour, the best result was obtained in bread fortified with chufa powder at a concentration of 40%, followed by concentrations of 20 and 10% in decreasing order.
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S., Nazma Hafeeza, Sai Srinivas M., Lakshmi Devi K., et al. "Studies on Development of Nutritionally Enriched Banana Flour Ladoo." International Journal of Environmental & Agriculture Research (IJOEAR) 9, no. 3 (2023): 27–33. https://doi.org/10.5281/zenodo.13689042.
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<em>Food based approaches are recognized as in essential part of an urgently needed more comprehensive strategy for improving nutrition by increasing the availability and consumption to combat nutrient deficiencies. Banana flour ladoo was developed and standardized largely for the children, adolescence and lactating mothers. The present study is carried out to develop a nutritionally enriched banana ladoo. The banana flour ladoo was composed of banana flour, pearl millet, flax seed, Moringa powder, palm jaggery and desi cow ghee. Banana flour was taken in the form of three different compositions and control form (50%,60%, 70% and 100%) & analyzed for sensory physio- chemical, textural and color analysis. The results obtained that banana flour ladoo with treatment 3 (70 % of banana flour, 15 % of pearl millet flour, 13 % of flax seed powder, 2% of Moringa powder, 80% palm jaggery and 20% of desi cow ghee) is more acceptable and nutritious compared to treatment -1, treatment -2 and control (banana flour). It has protein content of 11.34 grams, carbohydrates 97.24, moisture 3.5 and ash 4%. The hardness of banana flour ladoo treatment 3 is 60 g which is lowest value compared to other treatments. The treatments of banana flour ladoos are packed in LDPE pouches and stored at room temperature (27°C). Hence it may be recommended that banana flour ladoo could be healthy value added product and overcome from certain nutrient deficiency. </em>
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Yuksel, Ferhat, Busra Yavuz, and Tuğçe Tunç. "Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design." Croatian journal of food science and technology 16, no. 2 (2024): 246–56. https://doi.org/10.17508/cjfst.2024.16.2.06.
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In this study, pestil was made using various concentrations of wheat, corn, and potato flours and the ideal flour combination amounts were determined using the simplex lattice mixture design technique. The apparent viscosity, G' (elastic modulus), G'' (viscous modulus), and tan d (G''/G') analyses were determined. In all samples, it is seen that viscosity reduces while shear rate increases. This type of behaviour is pseudoplastic behaviour. While the highest apparent viscosity was observed in the 13th sample (12 g/100 g potato flour), the lowest was seen in the 11th sample (12 g/100 g wheat flour). In all samples, the elastic modulus (G') was higher than the viscous modulus (G''). The ANOVA table shows that linear data have a significant (p&lt;0.05) effect on apparent viscosity, G', G'', and tan δ values. In general, formulations using potato flour show higher apparent viscosity values. Also, it is observed that the tan δ, G', G'' and apparent viscosity values increase with the addition of potato flour.
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Koksel, Hamit, Zeynep Hazal Tekin-Cakmak, Sena Oruc та ін. "A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour". Foods 13, № 2 (2024): 326. http://dx.doi.org/10.3390/foods13020326.
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Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.
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Arga nugroho, Fakhrissal Dian, Siti Aminah, Afrilia Afriatul Lael, and Neneng Indarti. "KARAKTERISTIK ORGANOLEPTIK SUP JAGUNG INSTAN YANG DIPERKAYA TEPUNG CANGKANG TELUR BEBEK." Jurnal Pangan dan Gizi 10, no. 1 (2020): 18. http://dx.doi.org/10.26714/jpg.10.1.2020.18-23.
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Duck eggshell flour which contains a source of calcium which is useful for increasing calcium in the body, eggshell flour as an addition to instant corn soup enriched with duck eggshell flour. This research method is an experimental method using a completely randomized design (CRD) method. Utilization of duck eggshells made in the form of flour as a mixture of food products including instant soup. Ingredients that can be used as instant soup are sweet corn. Instant corn soup has good nutrition and distinctive characteristics. So, instant corn soup can be enriched in its nutritional content (calcium) by adding calcium from duck eggshell flour. The purpose of this research is to find out the Organoleptic characteristics (color, flavour, texture and taste) instant corn soup enriched with duck eggshell flour. This research uses RAL method which consists of 5 treatments, namely the addition of 0%, 5%, 10%, 15% and 20% duck eggshell flour which is then analyzed. The results showed instant corn soup enriched with duck eggshell flour had a different effect on the addition of eggshell flour, the sensory properties of the most preferred taste was 5%.
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Guo, Xiao-Xuan, Zhu Zeng, Yong-Zhong Qian та ін. "Wheat Flour, Enriched with γ-Oryzanol, Phytosterol, and Ferulic Acid, Alleviates Lipid and Glucose Metabolism in High-Fat-Fructose-Fed Rats". Nutrients 11, № 7 (2019): 1697. http://dx.doi.org/10.3390/nu11071697.
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(1) Background: Modern dietary patterns with a high intake of fat and fructose, as well as refined carbohydrates, closely relate to lipid/glucose metabolic disorders. The main objective of this study is to provide new thoughts in designing functional food with some lipid/glucose metabolism regulating effects for obese people. (2) Methods: The alleviating abilities of γ-oryzanol, phytosterol or ferulic acid-enriched wheat flour on lipid/glucose metabolic dysfunction were evaluated in male SD rats induced by a high-fat-fructose diet. The underlying mechanisms were clarified using western blot. (3) Results: In an in vitro cell model, γ-oryzanol, phytosterol and ferulic acid regulate lipid/glucose metabolism by increasing the phosphorylation of AMPK and Akt, and PI3K expression, as well as decreasing expressions of DGAT1 and SCD. The in vivo study shows that ferulic acid and γ-oryzanol-enriched flours are beneficial for managing body weight, improving glucose metabolism, hyperlipidemia and hepatic lipid accumulation. Phytosterol-enriched flour exerted remarkable effects in regulating hyperinsulinemia, insulin resistance and hyperuricemia. Western blot analysis of proteins from liver samples reveals that these enriched flours alleviated hepatic lipid accumulation and insulin resistance through their elevation in the phosphorylation of AMPK and Akt. (4) Conclusions: Our study indicates that these enriched flours can serve as a health-promoting functional food to regulate obesity-related lipid/glucose metabolic dysfunction in rats.
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Harsimran, Kaur, Bobade Hanuman, Singh Arashdeep, Singh Baljit, and Sharma Savita. "Effect of Formulations on Functional Properties and Storage Stability of Nutritionally Enriched Multigrain Pasta." Chemical Science International Journal 19, no. 1 (2017): 1–9. https://doi.org/10.9734/CSIJ/2017/33348.
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High fiber low gluten whole grain flours of wheat, barley, soybean, maize, millets, mungbean, oats and flaxseeds were blended in various proportions as a partial replacement for wheat flour along with Xanthan gum @ 2% for the development of nutritionally enriched pasta. Prepared pasta samples were assessed for cooking quality, color characteristics, sensory properties and selected samples were packed in HDPE bags and stored for 90 days and the stored samples were analyzed for changes in their moisture content, free fatty acids, water activity, cooking quality and overall acceptability at 30 days interval. Substitution of wheat flour by multigrain flour in pasta making significantly (p<0.05) increased the water absorption and volume expansion while it significantly (p<0.05) decreased the cooking time. The loss of solids in cooking water increased significantly (p<0.05) with the use of multigrain flour. Color characteristics and overall acceptability scores of multigrain pasta were comparable with pasta made of wheat flour. Cooking quality of pasta was not significantly influenced by the 90 days storage period. Significant (p<0.05) increase in moisture content, water activity and free fatty acid was found during the 90 days storage. However, the changes in quality parameters during storage were well within the limit and in acceptable range.
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Chatziharalambous, Despina, Chrysoula Kaloteraki, Panagiota Potsaki, et al. "Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours." Oxygen 3, no. 2 (2023): 256–73. http://dx.doi.org/10.3390/oxygen3020017.
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Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; therefore, flours obtained from those could represent a better option for bakery products fortification. The purpose of the present study was the investigation of total phenolic content and antioxidant activity before and after the baking of wheat crackers enriched with 10–30% olive seed, 10–30% grape seed, 10–40% lupine, 10–30% barley and 20–60% and 80% chickpea flours and the evaluation of the predicted bioavailability after in vitro digestion of crackers demonstrating the highest values. Crackers and doughs were processed and analyzed using Folin–Ciocâlteu and ferric reducing antioxidant power (FRAP) assays, respectively. Crackers with the highest properties were subjected to in vitro gastrointestinal digestion. Baking resulted in an increase in total phenolics and antioxidant activity in the majority of crackers. Olive and grape seed flour crackers demonstrated the highest antioxidant properties. Following in vitro digestion, 30% olive seed flour crackers retained the majority of polyphenols and antioxidant activity. Crackers enriched with 30% olive seed flour could represent a healthy functional bakery snack regarding their increased antioxidant properties.
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APOSTOLIDIS, Eftychios, Panteleimon STAVROPOULOS, Antonios MAVROEIDIS, Ioanna MANDALA, Dimitrios BILALIS, and Ioanna KAKABOUKI. "Development of Novel Food Products Based on Quinoa." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 82, no. 1 (2025): 15–25. https://doi.org/10.15835/buasvmcn-hort:2024.0037.
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Celiac disease is a lifelong autoimmune condition characterized by an intolerance to specific prolamins in cereals, particularly those with a defined oligopeptide sequence, leading to adverse reactions to gluten. Quinoa is utilized as a gluten substitute or enriched due to its high nutritional value. The objective of this study was to develop and evaluate gluten-free extruded pasta and biscuits formulated with whole grain quinoa flour and various alternative flours (oat, rice, corn), that are characterized by comparable or superior attributes to gluten-containing products. Our approach includes the total substitution of different flours by quinoa flour (Chenopodium quinoa Willd.) to evaluate its effect on their mechanical, physical, nutritional, morphological, optical and textural properties. Incorporating quinoa flour into pasta and biscuits provides notable nutritional benefits, enhancing both the quality and health value of the final products. In pasta, quinoa flour contributes to a protein and fiber-rich composition while preserving a smooth, appealing texture, whereas in biscuits, it improves the nutritional profile and reduces gluten content, making them more suitable for individuals with gluten intolerance. In conclusion, pasta and biscuits, as popular and fast-growing foods, offer strong potential for nutritional enhancement through quinoa-enriched, high-protein varieties suited for large-scale production of healthier alternatives.
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Kochkorova, Feruza A., Vera S. Toygombaeva, Marina K. Esenamanova, Omor T. Kasymov, and Marat T. Kaliev. "Flour enrichment and iron-deficiency anemia in the Kyrgyz Republic." Hygiene and sanitation 101, no. 3 (2022): 338–43. http://dx.doi.org/10.47470/0016-9900-2022-101-3-338-343.
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Introduction. Poor nutrition is the main cause of nutrition-associated diseases, including iron-deficiency anemia (IDA). An enrichment of basic foods is the one of the most effective preventive measures among the population, especially women and children. Materials and methods. A survey of 2,218 respondents was conducted to identify public awareness and consumption of enriched flour, of which 1,442 (65%) were women and 776 (35%) were men. The enrichment quality of 408 flour samples was determined according to GOST 26928-86. An epidemiological analysis of the long-term follow up on the prevalence and incidence rates was carried out for the period 2009-2019. Results. According to the results of the survey, 5.7% of respondents did not know what the term “enriched flour” means, 68.3% consider it “safe flour enriched with vitamins and minerals”. The media were the main sources of information on enriched flour. The majority (30.9%) of the respondents noted the improvement of physical and mental development among the beneficial properties of enriched flour. According to the results of the analysis, 77.4% of Orion brand flour were found to have an underestimated iron content compared with the requirements of the Technical Regulation of the Kyrgyz Republic “On the safety of fortified flour”, 54.8% of Rola flour, 44.7% of Aliya flour. A retrospective analysis of the long-term trend in IDA for the period from 2010 to 2018 revealed a significant decline in the trend by 44.8% (in 2010 - 2373.3 per 100 thousand people, in 2018 - 1311.0 per 100 thousand people) among adults and adolescents, and among children from 0 to 14 years of age by 18.4%. Limitations. The study has potential limitations due to the lack of a comparative analysis of the incidence of iron-deficiency anemia in the population using enriched flour and without, and that not all brands of flour produced domestically and imported were subjected to a full study. Conclusion. The enrichment of flour with micro-elements is one of the ways to provide functional nutrition. Flour fortification can contribute to strengthening the health of the nation by providing essential vitamins and minerals that are lacking in daily nutrition.
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Martín-García, Beatriz, Federica Pasini, Vito Verardo, Ana María Gómez-Caravaca, Emanuele Marconi, and Maria Fiorenza Caboni. "Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions." Foods 8, no. 12 (2019): 670. http://dx.doi.org/10.3390/foods8120670.
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Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods.
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Santhosh, Aiswarya Velekat, Sweety, and Ramachandra B. "Formulation of Foxtail Millet Probiotic Powder Enriched with High Protein and Fibre." Microbiology Research Journal International 35, no. 1 (2025): 8–19. https://doi.org/10.9734/mrji/2025/v35i11531.
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Aims: The study aimed to formulate a foxtail millet probiotic powder enriched with high protein and fibre. Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: The study was conducted at the Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India, between January 2024 and October 2024. Methodology: Foxtail millet was sterilized by autoclaving at 121°C for 15 minutes, while chia seeds and whey protein concentrate (WPC) were sterilized via autoclaving and UV treatment, respectively. Microbiological analysis for contaminants, including aerobic spores, yeasts, and molds, was performed using the pour plate method. The incorporation levels of probiotic cultures into the millet flour were optimized based on their viability. The resulting millet-probiotic powder was enriched with protein (from WPC) and fibre (from chia flour) to meet the Recommended Dietary Allowance (RDA) for these nutrients using trial and error method. The protein and fibre contents were quantified using the micro Kjeldahl method and crude fibre estimation, respectively. Statistical analyses were conducted using ANOVA, with a critical difference (CD) at a 5% significance level employed to assess the significance of differences between treatments. Results: Sterilization methods significantly reduced microbial counts in foxtail millet flour, chia flour, and whey protein concentrate. Autoclaving at 121°C for 15 minutes completely sterilized millet and chia flours, while UV-C treatment effectively sterilized WPC, reducing microbial contamination to undetectable levels. The mixed culture of Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-12, and Streptococcus thermophilus demonstrated the highest viable counts across various inoculation levels. A 5% inoculation rate was selected for further studies due to its optimal balance of viability and resource efficiency. Whey protein concentrate (WPC) with 80.04% protein content and chia flour with 24.6% fibre were incorporated into the probiotic millet dry mix, enhancing both protein and fibre content to meet Recommended Dietary Allowances (RDA) for adults. A formulation of 74.5g foxtail millet, 68g chia flour, and 7.5g WPC per 150g was optimized, yielding 27.05g of protein (50.09% of the RDA) and 20.39g of fibre (50.99% of the RDA), resulting in a nutritionally dense and functional product. Conclusion: The sterilization methods successfully reduced microbial contamination in foxtail millet flour, chia flour, and whey protein concentrate, ensuring a safe base for probiotic inclusion. The optimized formulation, combining foxtail millet, chia flour, and whey protein concentrate, resulted in a nutritionally dense dry mix, providing 50.09% of the Recommended Dietary Allowance for protein and 50.99% for fibre. This approach demonstrates the potential for developing a functional product that enhances both nutritional value and probiotic viability.
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Ngadiarti, Iskari, Fahrul Nurkolis, Matthew Nathaniel Handoko, et al. "Physicochemical Properties and Nutrient Content of Tempe Flour Enriched Eel Flour." Open Access Macedonian Journal of Medical Sciences 10, A (2022): 552–56. http://dx.doi.org/10.3889/oamjms.2022.8308.
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AIM: This study aims to evaluate the nutritional content and physicochemical aspect of the combination of eel and tempe flour. METHODS: Samples of swamp eel and tempe flour were combined in a ratio of 1:1 (A), 1:2 (B), 1:3.5 (C), and 1 kilogram of Asian swamp eel meat without additional tempe (D), respectively. Homogenization was done using a sinmag planetary mixer. The sample analysis was performed at the SIG Laboratory (PT. Saraswanti Indo Genetech) on November 16, 2021. The samples were analyzed triple (triplicates). Statistical analysis was performed using GraphPad Prism version 9.3.0 for Mac OS. Variables were analyzed using multivariate ANOVA with 95% CI (0.05). RESULTS: There was a significant difference between Samples A, B, C, and D for every proximate analysis parameter (p = 0.000) p < 0.05. The results showed a significant difference in the unsaturated fatty acid parameter between the groups (p < 0.001). Sample C has the highest B9 (folic acid) content compared to other samples (1258.53 ± 1.39 mcg/100 g) and a significant difference was found between samples (p < 0.0001). CONCLUSION: Tempe flour enriched eel flour can act as a source of folate, due to its high folate content. Tempe flour enriched eel flour could be used as a flour mixture in any food products that require flour to increase folate content.
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Cacak-Pietrzak, Grażyna, Katarzyna Sujka, Jerzy Księżak, et al. "Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes." Foods 13, no. 8 (2024): 1244. http://dx.doi.org/10.3390/foods13081244.
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This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.
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Soro, T. M., G. G. Doué, T. B. Séa, and N. P. Rougbo. "Improvement of the nutritional quality of a local germinated sorghum-based complementary food: effect of sorghum (Sorghum bicolor) and shea caterpillar (Cirina butyrospermie) combination." Journal of Applied Biosciences 170 (February 28, 2022): 17690–703. http://dx.doi.org/10.35759/jabs.170.3.
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Objectives: This study aimed to improve the nutritional composition and functional property of complementary foods developed from a formulation of sorghum seeds and insect larvae, Cirina butyrospermie, one of the most widely eaten larvae in the Northern part of Côte d’Ivoire as alternative protein source. Methodology and results: After germination, sorghum seeds and shea caterpillar were milled into flour and formulated in the ratio 90-10 (sorghum/shea). Physicochemical analyses were conducted on the 10%-shea caterpillar enriched sorghum flours, germinated (GSSCF) and ungerminated (USSCF) and their traditional counterpart using standard methods. Proximate composition of the studied sorghum flours showed for traditional and enriched form significant differences (p ˂ 0.05) with the enriched flours recorded the highest acidity, ash, fat, proteins, fibres, total sugar and energy values. These sorghum flours also exhibited lower value in phytates and in tannins and oxalates, and significantly influenced functional characteristics except for emulsifying and foaming capacity. Conclusion and application of results: Overall, the present study has shown that shea caterpillar can be used to develop complementary foods that are nutritionally and functionally adequate to meet the dietary intake of infants at an acceptable level compared to their traditional counterpart. The incorporation of shea caterpillar flour in proportions of 10% in the germinated (GSSCF) and ungerminated (USSCF) sorghum flours has improved significantly (p ≤ 0.05) nutritional and functional properties of sorghum flours and significantly reduced the negative impact of antinutrients on mineral assimilation. Thus, these results have the merit of indicating a level of incorporation of C. butyrospermi larvae in germinated and ungerminated sorghum flours favourable to their use in human diet to prevent undernourishment due to protein and could be recommended for formulations in food industries as good alternative for the nutritional management. Keywords: physicochemical composition, sorghum, infant flour, complementary food, shea caterpillar
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Mahan, Makado Romuald, N'Guessan Ysidor Konan, Daouda Sidibe, et al. "Sensory Analysis of Porridges Processed from Flours of Palmyra New Shoots Enriched with Powders of Moringa oleifera Leaflets and Vigna unguiculata Beans." Biotechnology Journal International 18, no. 3 (2017): 1–11. https://doi.org/10.9734/BJI/2017/33076.
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The current study focuses on the sensory properties of fifteen (15) composite porridges processed from flour of new shoots tubers of <em>Borassus aethiopum </em>Mart basis. The composite flours were processed from mixture of various ratios of <em>B. aethiopum</em> flour (BAM) and powders of beans of <em>Vigna unguiculata</em> (VUW) and leaflets of <em>Moringa oleifera</em> (MOL). Sensory analyses were performed to reveal the descriptive profile regarding four (04) sensory parameters, namely aroma, flavour, appearance, and texture, and then the general acceptance of the porridges. Thus, the sensory profile of the studied composite flour porridges was determined against two control flours (ET1 and ET2). Then, the general acceptance was probed with two of the composite flours highlighting better sensory profiles, and then compared to both control flours. From the sensory description of the studied porridges, the samples EF07 (57% <em>BAM</em>, 26% <em>VUW, and </em>17% <em>MOL</em>) and EE09 (61% <em>BAM</em>, 24% <em>VUW, and </em>15% <em>MOL</em>) provided higher sweet flavour (4.27 and 4.07/9), agreeable aroma (6.67 and 6.47/9), and fluid texture (6.27 and 5.53/9), and revealed lower bitter taste (1.73 and 1.80/9). Besides, composite flours porridges EF07 and EE09 were accepted by 86% and 82% persons including 46% and 24% full acceptance, respectively. Oppositely to the composite flours porridges containing no substantial ingredient, the control porridges (ET1 and ET2) recorded 100% acceptation by panelists. The formulations of composite flours with B. aethiopum Mart new shoots basis could be more accepted as food after addition of additives such as sugar, milk and natural aromas. Such processing could result in better promotion of this plant species culture for the biodiversity preservation and generating significant incomes for farmers in rural zones.
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Cisse, Mariame, Ginette G. Doué, Lessoy T. Zoué, and Djary M. Koffi. "Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours." Journal of Advances in Biology & Biotechnology 26, no. 8 (2023): 41–51. http://dx.doi.org/10.9734/jabb/2023/v26i8650.
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Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three legumes (cowpea, voandzou and common bean). The attiéké enriched with legume flours was prepared in different proportions of 10%, 15% and 20%. The samples were produced by incorporating the flour of the three legumes into the cassava paste in a single step (fermentation). The ferment content and fermentation time were 12% and 24 hours respectively. The chemical and sensory characteristics of the cowpea, voandzou and common bean enriched attiéké formulations were determined using standard methods. The results showed that the protein (1.13-9.93%), fat (0.06-2.06%), ash (0.1-1.13%), fibre (2-6.33%) and energy (353.747-372.06 Kcal/100 g) contents of the legume-enriched attiéké increased significantly with the cowpea, voandzou and common bean content. In addition, the addition of legume meal induced a significant increase in pH from 4.6 to 4.9. The incorporation of 10, 15 and 20% legume flours changed the appearance, aroma, taste, colour, and overall acceptability of the enriched attiéké compared to the control attiéké which were less appreciated by consumers. Flours with 10% legumes added to the cassava paste before the fermentation process yielded the most acceptable food compared to flours with 15 and 20% legumes added. This work suggests that the addition of 10% legume flour to the attiéké and proper fermentation improves both the nutritional value and sensory properties of the attiéké enriched with legumes.
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Mahan, Makado Romuald, Viviane Deigna-Mockey, N'guessan Ysidor Konan, et al. "Vitamin Contents and Nutritive Contribution of Flours of Palmyra New Shoots Enriched with Moringa oleifera Leaves and Cowpea (Vigna unguiculata) Powders." Journal of Advances in Biology & Biotechnology 13, no. 1 (2017): 1–12. https://doi.org/10.9734/JABB/2017/32848.
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The aim of this study is to contribute to a better valorization of <em>Borassus aethiopum</em> by the content determination in vitamin of new shoots of Palmyra-based enriched flour, also to evaluate the nutritive contributions from the consumption. Fifteen composite flours gotten from flours of <em>B. aethiopum</em>, <em>M. oleifera</em> leaves and <em>V. unguiculata</em> beans powders previously treated, <em>Borassus aethiopum</em> new shoots flour, and two commercial control flours (ET1 and ET2) were analysed. HPLC techniques were used for the separation and quantification of β-carotene and vitamin E and the water-soluble vitamins (vitamins B1, B2, B6 and B9). Vitamin C contained in analyzed samples was determined by titration. Also, estimated daily intake has been evaluated for 1- to 2-year-old. The water-soluble vitamins analysis gave for 100 grams of dry matter the following contents: vitamin C (23.58 - 60.03 mg), vitamin B1 (0.21 - 1.00 mg), vitamin B2 (0.29 - 1.09 mg), vitamin B6 (0.0 - 1.00 mg) and vitamin B9 (0.22 - 0.41 mg). The studied flours provided the fat-soluble vitamins contents following: β-carotene (111.67 - 960 ER/100 g) and vitamin E (0.00 - 15.95 mg/100 g). The average daily amount of flour consumed by a 1- to 2-year-old in Africa is 250 g. The contributions estimated in vitamins a 250-gram flours EF07 or EE09 were similar to those provided with the references flours used in this study. The popularization of these composite food formulations could help to ensure the food security of populations, preserve biodiversity and promote the fight against poverty and the advancement of the desert.
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Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (2019): 431. http://dx.doi.org/10.3390/foods8100431.
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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.
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Matidza, Mutshidzi, Tsietsie Ephraim Kgatla, and Mpho Edward Mashau. "Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours." AIMS Agriculture and Food 8, no. 4 (2023): 978–94. http://dx.doi.org/10.3934/agrfood.2023052.
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<abstract> <p>Banana is a highly nutrient-dense, widely produced and consumed tropical fruit. <italic>Luvhele</italic> and <italic>mabonde</italic> non-commercial unripe banana cultivars were used to produce the flour and substituted the wheat flour at four levels (10%, 20%, 30% and 40%) for dough production. The water and oil holding capacity of the blended flour samples and the pH, titratable acidity, leavening capacity, proximate composition and texture of the dough were determined. Incorporation of <italic>Luvhele</italic> and <italic>Mabonde</italic> flour improved the blended flours' water and oil holding capacity. At 0 min and level 40%, the pH of the dough sample decreased from 5.79 (control) to 5.27 in both banana cultivars. The volume of the dough decreased from 195.00 mL (control) at 30 min to 128.33 mL (<italic>luvhele</italic>) and 125.00 mL (<italic>mabonde</italic>), respectively. The proximate composition of the blended dough increased in terms of ash, fiber, fat and carbohydrate. However, a decrease in protein and moisture contents at p &lt; 0.05 was also observed. The hardness of the dough increased significantly with increased amounts of unripe banana flour substitutions. On the other hand, the control sample recorded a high cohesiveness (1.22). Doughs added with <italic>mabonde</italic> flour recorded high adhesion. The results of this work demonstrate that non-commercial unripe banana flour can be used as an alternative functional component for baked products with improved nutritional value.</p> </abstract>
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Ungureanu-Iuga, Mădălina, Denisa Atudorei, Georgiana Gabriela Codină, and Silvia Mironeasa. "Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil." Applied Sciences 11, no. 24 (2021): 11706. http://dx.doi.org/10.3390/app112411706.
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Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.
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Molina, María Teresa, Lisa Lamothe, Deniz Z. Gunes, Sandra M. Vaz, and Pedro Bouchon. "The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits." Foods 10, no. 10 (2021): 2335. http://dx.doi.org/10.3390/foods10102335.
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Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.
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Lakic-Karalic, Natasa, Ladislav Vasilišin, Slavica Grujić, Božana Odžaković, and Tanja Marić. "EFFECT OF WHOLEGRAIN BUCKWHEAT FLOUR ADDITION ON CHEMICAL COMPOSITION AND SENSORY QUALITY OF NUTRITIVE ENRICHED WHEAT SCONES." Journal of Chemists, Technologists and Environmentalists 4, no. 1 (2023): 1–6. http://dx.doi.org/10.59919/jcte04202301e233.
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&lt;p&gt;The aim of this research was to determine the effect of buckwheat flour addition on the selected quality parameters of nutritive enriched wheat scones. Wholegrain buckwheat flour was used to subsitute 15%, 30% and 45% of white wheat flour to produce buckwheat enriched wheat scones. The dough for scone making was prepared from a mixture of wheat and buckwheat flour with the addition of salt, yeast, mixture of additives and water. Proximate composition and sensory evaluation of buckwheat enriched wheat scones were analyzed and compared. Descriptive sensory analysis of scones was conducted evaluating the following sensory properties: shape and volume, external appearance, appearance of crumb (cross-section), taste and flavor of crust and crumb. All results of descriptive sensory evaluation were presented as percentage from maximum possible quality (100%), and were in interval of 77.63%-91.41%, indicating that two samples of scones (produced with 15% and 30% of buckwheat flour) had excellent and very good quality, and only scone sample produced with 45% of buckwheat flour, had good quality, but relatively low for placement on market. Based on the results, it can be concluded that wheat flour scones enriched with wholegrain buckwheat flour up to 30%, have&amp;nbsp; excellent or very good technological and sensory quality.&amp;nbsp;&amp;nbsp;&lt;/p&gt;
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Minarovičová, Lucia, Michela Lauková, Jolana Karovičová, Zlatica Kohajdová, and Veronika Kepičová. "Gluten-free rice muffins enriched with teff flour." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 187–93. http://dx.doi.org/10.5219/1045.
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In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors.
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Kidane, Gebremedhin, Kebede Abegaz, Afework Mulugeta, and Pragya Singh. "Nutritional Analysis of Vitamin A Enriched Bread from Orange Flesh Sweet Potato and Locally Available Wheat Flours at Samre Woreda, Northern Ethiopia." Current Research in Nutrition and Food Science Journal 1, no. 1 (2013): 49–57. http://dx.doi.org/10.12944/crnfsj.1.1.05.
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Vitamin A deficiency (VAD) is a public health problem in Ethiopia. Periodic supplementation of vitamin A (VA) capsules has developed as a short-term life saving intervention. However, it is important to shift from a subsidized periodic capsule distribution to a more sustainable food-based intervention, which could supply VA in the diet of low income rural communities. Orange flesh sweet potato (OFSP) was selected in this study as a potential raw material that used in food-based intervention, because of its high β-carotene content (naturally biofortified food). Therefore, this study aimed to analyze nutritional compostion of the VA enriched breads for pre-school children from OFSP and locally available Wheat flours of the study area. Blending of OFSP flour with whole Wheat flour (WWF) was conducted at laboratory by employing Complete Randomized Design (CRD). i.e. four bread blends of OFSP flour:WWF (0:100, 10:90, 20:80 and 30%:70%) were prepared and subjected to nutritional analysis at Ethiopian Health and Nutrition Research Institute (EHNRI). For proximate and β-carotene analysis AOAC (2000) standard method and manual column chromatography were used, respectively. The data were analyzed using SPSS, versions 16. Bread enriched with 30% OFSP flour can contribute 83.3 and 74.2% of VA to 3 and 4-6 years old children’s daily requirement, respectively. Therefore, WWF can be substituted by 30% OFSP flour for pre-school children’s bread making. A general trend of nutrient analysis showed that moisture, ash, fiber, β-carotene increased significantly (p < 0.05) as proportion of OFSP flour increased; while protein, fat, carbohydrate and energy content decreased. Therefore, OFSP flour enriched breads have added advantages nutritionally, especially in β-carotene. This will give responsible individuals, policymakers and donors more confidence to invest and work in OFSP for alleviation of VAD.
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Саидов, А. М., Н. Д. Жангабылова, Ж. Е. Балгужинова, and Б. Аманжол. "BAKERY PRODUCTS ENRICHED WITH WHEAT GRAIN FLOUR." Mechanics and Technologies, no. 1 (March 30, 2021): 70–76. http://dx.doi.org/10.55956/tloc2956.
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Мақалада өсіп-өнген бидай дәнінен алынған ұнды қолдана отырып, нан-тоқаш бұйымдарын өндіру технологиясын зерттеу нәтижелері көрсетілген. Шикізаттың осы түрінің құрамы мен құндылығы келтірілген. Өсіп-өнген бидай негізінде көптеген дәрумендер, ақуыздар, макро- және микроэлементтер кіретін қабық пен алейрон қабатының қолайлы бөлігін мүмкіндігінше сақтауға мүмкіндік берілетіні атап өтілді. Шикізаттың осы түрінің нан өндірудің технологиялық үрдісіне әсері зерттелді. Өнімнің органолептикалық және физикалық-химиялық көрсеткіштері анықталды. Нәтижесінде, ең жақсы үлгі – өсіп-өнген бидай дәнінен алынған ұнның 15% мөлшері бар нан екені анықталды.