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1
Huang, Shiqi, Mario M. Martinez, and Benjamin M. Bohrer. "The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)." Foods 8, no. 11 (November 19, 2019): 586. http://dx.doi.org/10.3390/foods8110586.
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The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.
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Roger, Ponka, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, and Fokou Elie. "Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour." International Journal of Food Science 2022 (June 9, 2022): 1–8. http://dx.doi.org/10.1155/2022/7274193.
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The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours. Wheat flour without sweet potato and soybean flour was used as control (T0). The functional properties (water absorption capacity and water solubility index) of the flours were determined. Sensory evaluation of biscuits was determined. The proximate and mineral contents of the most preferred biscuits were determined. Results showed that the substitution significantly increases the functional properties of the flours ( P < 0.05 ). Sample 75% (T3) is the most preferred biscuit. The incorporation of sweet potato and soy flour in the formulation significantly increases the moisture, fat, protein, fiber, copper, manganese, calcium, magnesium, and potassium contents of the biscuits ( P < 0.05 ). Biscuit 75% (T3) records the highest levels in protein and fiber while sample T0 (control) records the highest levels of iron, zinc, and sodium. In terms of overall acceptability and nutrient contents, sample 75% (T3) is the best biscuits.
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Ramashia, S. E., E. T. Gwata, S. Meddows-Taylor, T. A. Anyasi, and A. I. O. Jideani. "Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide." Food Research 5, no. 2 (April 29, 2021): 456–67. http://dx.doi.org/10.26656/fr.2017.5(2).320.
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Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.
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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 (June 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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Nilusha, R. A. T., J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, and C. V. L. Jayasinghe. "Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties." International Journal of Food Science 2021 (December 8, 2021): 1–13. http://dx.doi.org/10.1155/2021/6064545.
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Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower ( p < 0.05 ) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher ( p < 0.05 ) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.
6
Godswill, Awuchi Chinaza. "Proximate composition and functional properties of different grain flour composites for industrial applications." International Journal of Food Sciences 2, no. 1 (November 19, 2019): 43–64. http://dx.doi.org/10.47604/ijf.1010.
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Purpose: The study focused on evaluating proximate compositions and functional properties of different flour blends.
Methodology: Three representative flour samples were produced from each mixture of maize-millet, soybean-wheat, and rice-wheat in the ratios of 70:30, 50:50, and 30:70 percent for all combinations. The proximate composition and functional properties of flour blends were determined using the methods of AOAC.
Findings: There was significant difference in the proximate compositions of the flours (p =0.05). The moisture content of the blends was highest at 5.41% for maize-millet blend ratio of 70:30% and lowest at 1.8% for soybean-wheat blend ratio of 30:70%. The crude protein content of the grain flour samples ranged from 16.32% to 44.10%. Soybean-wheat flour blend had the highest fat content of 7.34% for 70:30% and maize-millet blend had the least fat content of 1.30 for 50:50%. Maize-millet flour blend had the highest ash content of 4.02% for 30:70% and lowest for rice-wheat with 0.35% for 50:50%. The percent carbohydrate content of the flours ranged from 42.60% to 65.01%. The percent crude fibre content of the flours ranged from 2.13% to 10.01%. Soya bean-wheat flour blend had the highest average crude fibre content. There was significant difference in the functional properties of the flour blends (p =0.05). The oil absorption capacity (OAC) of the flours ranged from 1.00 to 2.25 ml/g. The rice-wheat flour blend had the highest water absorption capacity (WAC) of 2.60 ml/g for 30:70% blend ratio, while the lowest WAC was 0.50 ml/g for soybean-wheat blend. The foaming capacity (FC) of the flour blends ranged from 10.83 to 15.40%, while the emulsion capacity ranged from 35.05% to 50.95%. The swelling index ranged from 1.13% to 1.98%. The high emulsion capacity of soybean-wheat flour blend suggested that it was more digestible and therefore could be suitable for use as ingredient in infant food formulations.
Unique contribution to theory, practice and policy: The high swelling index indicates that rice-wheat flour blend could be more suitable in food systems where swelling is required. The high emulsion capacity of soybean-wheat flour blend suggested that it was more digestible and therefore could be suitable for use as ingredient in infant food formulations.
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Renzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 407–16. http://dx.doi.org/10.21603/2074-9414-2022-2-2373.
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Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies.
The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc.
These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies.
The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.
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Ibeabuchi, J. C., N. N. Ahaotu, B. C. Mmuoasinam, E. J. Anaeke, N. E. Bede, and Chinyere Amandikwa. "Micronutrients and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours." Research Journal of Food Science and Nutrition 5, no. 1 (February 28, 2020): 1–8. http://dx.doi.org/10.31248/rjfsn2019.077.
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The study investigates the micronutrient and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours. Defatted and undefatted samples of ‘kpaakpa’ (H. barteri) seed flours were produced. The mineral, vitamin and anti-nutrient composition of the flour samples were determined. Results of mineral composition showed calcium, copper, iron and potassium contents to be 30.00 mg/100g, 0.84 mg/100g, 3.67 mg/100g and 1.62 mg/100g, respectively, for the defatted flour; 27.33 mg/100g, 0.68 mg/100g, 0.86 mg/100g and 2.40 mg/100g, respectively for the undefatted flour sample. For the defatted flour, high calcium content indicated that the seed could be a valuable calcium supplement, especially, in calcium deficient diets. Furthermore, results obtained for vitamin A, vitamin D, vitamin E and vitamin K were 1769.13 µg/100g, 8.25 µg/100g, 67.85 mg/100g and 10.31 mg/100g, respectively for the defatted flour and 5759.10 µg/100g, 15.87 µg/100g, 78.50 mg/100g and 11.53 mg/100g for the undefatted flour. The high vitamin A content revealed that the seed could be a good supplement for foods with low vitamin A and could be a remedy to blurred vision. The results of the anti-nutrient determination showed that the composition of phytate, oxalate, tannin and cyanide of defatted seed flour were 0.37, 0.14, 0.93 and 0.04%, respectively and 0.34, 0.05, 0.60 and 0.06% for the undefatted seed flour. The low anti-nutritional content particularly cyanide makes the seed more suited for food formulation.
9
Martínez-Martín, Iván, Miriam Hernández-Jiménez, Isabel Revilla, and Ana M. Vivar-Quintana. "Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology." Sensors 23, no. 3 (January 29, 2023): 1491. http://dx.doi.org/10.3390/s23031491.
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Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fortified wheat flours and the quantification of their mineral composition is evaluated. Three varieties of lentils (Castellana, Pardina and Guareña) were used to produce flours, and a total of 153 samples of wheat flours fortified with them have been analyzed. The results show that it is possible to discriminate fortified flours with 100% efficiency according to their lentil flour content and to discriminate them according to the variety of lentil flour used. Regarding their mineral composition, the models developed have shown that it is possible to predict the Ca, Mg, Fe, K and P content in fortified flours using near infrared spectroscopy. Moreover, these models can be applied to unknown samples with results comparable to ICP-MS determination of these minerals.
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Honfo, Fernande, Euloge Togbe, Matthijs Dekker, Noel Akissoe, and Bonaventure Ahohuendo. "Nutritional and functional characterisation of flour from six plantain (Musa spp.) cultivars grown in Benin." International Food Research Journal 29, no. 5 (October 25, 2022): 1101–9. http://dx.doi.org/10.47836/ifrj.29.5.12.
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Plantain flour is a promising functional ingredient of various domains in the food industry. The present work investigated the functional attributes and proximate composition of flours derived from six plantain cultivars from Benin, and evaluated their nutritional composition. Among the cultivars, proximate composition of the flours varied with moisture, ash, protein, and fibre ranging from 4.59 - 6.85, 2.01 - 2.56, 2.54 - 3.47, and 0.95 - 1.37% (dry basis), respectively. Significantly higher β-carotene contents (± 9 µg) were found in flours from Orishele and Pelipita cultivars, whereas flours from Aloga 2M and Kpahissi cultivars yielded the highest content of vitamin C (9.64 µg). Flour from Kpahissi cultivar exhibited higher water and oil absorption capacity (161.29 and 81.29%, respectively) than the other flours. In addition, higher viscosity, emulsion, and foaming capacities were recorded in flour from Kpahissi cultivar. Flours from different plantain cultivars differed in their physicochemical and functional properties, and could therefore be used in various food domains. In that respect, Kpahissi, Orishele, and Aloga 2M flours could be more suitable in the formulation of particular composite flour for specific uses having the functional parameters such as water and oil absorption, viscosity, emulsion, and foaming capacities.
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Kusnandar, Feri, Harya Danniswara, and Agus Sutriyono. "Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 9, no. 2 (October 31, 2022): 67–75. http://dx.doi.org/10.29244/jmpi.2022.9.2.67.
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Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.
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Tripathi, Jaya, and Janardan Singh. "Nutritional potential of malted nutri flour against conventional flours used in Indian food products." Journal of Applied and Natural Science 11, no. 3 (September 10, 2019): 694–97. http://dx.doi.org/10.31018/jans.v11i3.2150.
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The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.
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Mesfin, W., and A. Shimelis. "Effect of soybean/cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize." African Journal of Food, Agriculture, Nutrition and Development 13, no. 59 (September 23, 2013): 7985–8003. http://dx.doi.org/10.18697/ajfand.59.11535.
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The effect of soybean and cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize (QPM) was tested . Normal maize and quality protein maize grains were dried , cleaned and milled using a laboratory -scale mill. Similarly, soybean seeds were roasted, boiled, decorticated, and milled into the required particle size flour sample. Cassava tubers were also peeled, chopped, dried and milled in a similar fashion. Eventually, the soybean and cassava flour samples were blended individually with the quality protein maize flour in three different proportions : 5:95, 10:90 and 15:85, respectively. Normal maize flour was used as a control for the quality protein maize flour . Then bread samples were prepared from the respective composite flours using the sponge and dough method of bread making commonly used in the country . Both the composite flours and t he respective bread samples were then analyzed for their proximate compositions : moisture, ash, crude protein, crude fat, crude fibre and carbohydrate. The proximate analyses indicated that there is a significant difference ( p ≤ 0.05 ) in proximate composition of the plain quality protein maize bread (QPMB) and the soybean- or cassava -supplemented quality protein maize bread samples (SSBs and CSBs). The ash, crude protein, crude fat and crude fibre contents of the soybean -supplemented breads increased with progressive increase in the proportion of soybean flour addition. In the case of the cassava- supplemented bread samples , the highest proximate composition values were recorded for the 10% substitution. Moreover, highest values of carbohydrate , 39.83% and 44.08% , were obtained for the 10% soybean - supplemented breads and 10% cassava- supplemented bread s, respectively. The use of these locally available and easily produced grains through blending technology of flours can contribute to combat the widespread protein- energy malnutrition (PEM) in Ethiopia. This approach can also serve as an alternative means for having balanced diet especially for the low -income groups of the most food- insecure people in the country .
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Wasswa, MS, R. Fungo, and JH Muyonga. "Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges." African Journal of Food, Agriculture, Nutrition and Development 21, no. 105 (December 24, 2021): 18965–79. http://dx.doi.org/10.18697/ajfand.105.21395.
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Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition. Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed a one factor design in which maize flour (MF) and millet flour (MMF) was substituted with cowpea leaves flour (CPL). The composites were dried using refractance window drying technology. The proximate composition of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a five-point Likert scale using an untrained panel. Results indicated a significant (p < 0.05) increase in protein (10.9 to 13.4%), dietary fibre (11.01 to 13.0%) and lipids (4.71 to 5.3%) contents for cowpea-millet composite porridge. For cowpea-maize composite flour, a significant (p < 0.05) increase in protein (5.9 to 7.6%), dietary fibre (1.47 to 3.3%) and lipids (2.84 to 3.3%) was also observed. Sensory evaluation indicated that between the two composite porridges, the cowpea-millet porridge blend was significantly (P≤0.05) more appealing in terms of colour (3.61±0.8), aroma (2.96±0.2), taste (3.24±0.6), texture (3.62±0.6) and general acceptability (3.61±0.8) to the panellists than the cowpea-maize porridge blend. The cowpea-millet and cowpea-maize composite flours can contribute more than 100% of the recommended dietary allowance of protein and carbohydrate requirements for children aged 0-8 years. The study findings indicate that the cowpea-based composite flours have the potential to make a significant contribution to the improvement in the nutritional status of infants and children in developing countries.
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Adeyanju, Adeyemi A., and Oluwaseun P. Bamidele. "Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Carica papaya) Fruit Flour." Nutrients 14, no. 22 (November 14, 2022): 4821. http://dx.doi.org/10.3390/nu14224821.
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Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and storage stability of the composite flours were determined. When compared to 100% wheat flour, the crude fiber, ash, water absorption capacity, swelling capacity, and bulk density of the composite flours increased by 40.5–63.3%, 209.7–318%, 2–109%, 3–66%, and 28–162%, respectively. Increased addition of mature, unripe pawpaw fruit flour to wheat flour resulted in a rise in the composite flour’s TPC, ABTS, and ORAC values. Comparing the composite flour made with 50% mature, unripe pawpaw fruit flour to 100% wheat flour, the resistant starch and slowly digested starch rose by 2836% and 1321%, respectively. Additionally, compared to 100% wheat flour, the composite flours also demonstrated decreased fat acidity. It can be argued that the composite flour is a good source of resistant starch and bioactive ingredients that can be used in a variety of functional food products.
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Olajumoke Adeogun, Oluwatoyin Adegoriola Tiamiyu, Adebola Atinuke Alabi, and Idayat Oluwayemisi Akindele. "Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish." World Journal of Advanced Research and Reviews 10, no. 3 (June 30, 2021): 104–12. http://dx.doi.org/10.30574/wjarr.2021.10.3.0257.
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Health challenges are on the increase daily due to insufficient nutrient in the body therefore there is a need to solve the problems. Therefore, this study determined the proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe plantain flour was mixed with herring fish flour at different levels (100:0, 95:5, 90:10, 85:15 and 80:20). Proximate composition and microbial loads of the fortified flours were determined using standard laboratory procedures. Sensory acceptability of ‘Amala’ prepared with the fortified plantain flours was determined using 7-point hedonic scale of preference. Data obtained were subjected to statistical analysis using SPSS (version 21.00). The samples were significantly (p<0.05) different from one another in terms of all the qualities evaluated. The result of the proximate analysis revealed that the percentage of protein, crude fibre, ash and fat content of unripe plantain flour increased while carbohydrate decreased as level of addition of herring fish flour to plantain flour increased. Sample containing 20% herring fish flour had the highest while 100% unripe plantain flour had the lowest. The microbial loads were within the acceptable level recommended for flour samples. Absence of coliform in almost all the flours evaluated revealed the level of hygienic condition at which the samples were prepared. The sensory acceptability result showed that the unripe plantain flour fortified with 10% fish flour was the most acceptable. Fortification at 20% level had the highest protein content, therefore can be recommended for infant, growing children and adults.
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Mashau, Mpho Edward, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, and Shonisani Eugenia Ramashia. "Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour." Molecules 25, no. 13 (July 3, 2020): 3035. http://dx.doi.org/10.3390/molecules25133035.
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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.
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Dorothy Chinomnso Arukwe and Emmanuel C. Nwanekezi. "Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours." World Journal of Advanced Research and Reviews 14, no. 1 (April 30, 2022): 534–40. http://dx.doi.org/10.30574/wjarr.2022.14.1.0334.
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This study was carried out to evaluate the mineral composition and vitamin content of sorghum and pigeon pea composite flours. Flours were produced from sorghum and pigeon pea seeds. The composite flours were mixed homogenously. Six different blends were formulated in the following ratios as 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 of sorghum and pigeon pea flours respectively, where 100% sorghum flour served as control. The mineral and vitamin composition of the blends were determined using standard methods. The mineral composition result showed significant (p<0.05) increase in potassium (315.10 – 635.0 mg/100 g), magnesium (90.01- 94.52 mg/100 g), calcium (20.10 – 52.11 mg/100 g), zinc (2.03 – 2.30 mg/100 g), iron (3.01 – 5.10 mg/100 g) and sodium (4.80 – 7.82 mg/100 g), and significant (p<0.05) reduction in phosphorus (300.20 - 264.15 mg/100 g), with the increased supplementation of pigeon pea flour to sorghum flour in the blends. The vitamin content result recorded significant (p<0.05) increase in niacin (2.60-2.91 mg/100 g), riboflavin (0.07-0.13 mg/100 g), thiamin (0.31-0.43 mg/100 g), ascorbic acid (29.31-34.56 mg/100 g), and decrease in pyridoxine (0.40-0.21 mg/100 g) and alpha-tocopherol (0.61-0.26 mg/100 g), with increased level of inclusion of pigeon pea flour to the blends. This study showed that supplementing sorghum flour with pigeon pea flour produced blends with improved micronutrients which can find use in ameliorating the prevalence of micronutrients deficiencies in developing countries.
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Carcea, Marina, Valeria Turfani, Valentina Narducci, Sahara Melloni, Vincenzo Galli, and Valentina Tullio. "Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition." Foods 9, no. 1 (December 19, 2019): 3. http://dx.doi.org/10.3390/foods9010003.
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Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained by either stone milling, which is experiencing a revival in Europe, or roller milling. In order to study compositional differences due to the milling technology and to explore the possibility of a better qualification of wholegrain flours by means of nutritionally oriented quality parameters, eight mixes of soft wheat grains were stone milled and roller milled and the milling products were analyzed for their protein, ash, lipids, total dietary fibre, total polyphenols and alkylresorcinols content. A wholegrain flour milled with a laboratory disk mill was used as a comparison and a set of seven wholegrain flours purchased on themarket were also analyzed and compared. The particle size distribution of stone milled and recombined roller milled flour was also studied. Considering the above mentioned parameters, we found that there is no compositional difference between a stone milled or a roller milled flour if, in this latter one, the milling streams are all recombined, but the particle size distribution was different. This might have an impact on the technological quality of flours and on the bioavailability of components.
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RIOS, MAIARA JAIANNE BEZERRA LEAL, KAESEL JACKSON DAMASCENO-SILVA, REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, EVÂNIA ALTINA TEIXEIRA DE FIGUEIREDO, MAURISRAEL DE MOURA ROCHA, and JORGE MINORU HASHIMOTO. "CHEMICAL, GRANULOMETRIC AND TECHNOLOGICAL CHARACTERISTICS OF WHOLE FLOURS FROM COMMERCIAL CULTIVARS OF COWPEA." Revista Caatinga 31, no. 1 (March 2018): 217–24. http://dx.doi.org/10.1590/1983-21252018v31n125rc.
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ABSTRACT Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim). Cowpea beans were dried in a oven (Fanem, 320-SE) at 50 °C for 6 hours, milled in a cyclone-type rotor mill (Tecnal, TE-651/2) and, subsequently, in a pulverizer-type semi-industrial mill (Fritsch, Pulverisette 14) to obtain the flour. The flour centesimal composition, total energetic value, mineral content, granulometry, microbiological characteristics, and technological properties-flour water absorption and solubility in water-were analyzed. All analyzes were performed in triplicate and the results expressed in mean ± standard deviation. The means were compared by the Scott-Knott test (p ≤ 0.05). The flour centesimal composition presented (g per 100 g of flour): 7.13 to 10.33 of moisture, 2.06 to 3.65 of ashes, 1.53 g to 2.90 of lipids, 21.73 to 25.77 of proteins, and 58.08 to 64.02 of carbohydrate. The flours had on average 359.04 Kcal (100 g) and presented high iron, zinc, copper, manganese, phosphorus and magnesium contents. The whole-bean flours from the cultivars BRS Cauamé and BRS Xiquexique are sources of calcium. Regarding the microbiological characteristics, all flours are innocuous. The water absorption index were within 1.77 and 2.20 g g-1 and the water solubility index within 17 and 23%. All whole-bean flours had good nutritional, technological and microbiological characteristics, and thus potential for use in bakery products.
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Fidan, Hafize, Dasha Mihaylova, Nadezhda Petkova, Tana Sapoundzhieva, Anton Slavov, and Lutsian Krastev. "Determination of chemical composition, antibacterial and antioxidant properties of products obtained from carob and honey locust." Turkish Journal of Biochemistry 44, no. 3 (October 16, 2018): 316–22. http://dx.doi.org/10.1515/tjb-2018-0113.
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Abstract Objective The objective of this study was to characterize flours and syrups, obtained from pods of carob (Ceratonia siliqua L.) and honey locust (Gleditsia triacanthos). Method Flours and syrups, produced by carob and honey locust were analyzed for moisture, ash, protein content, dietary fibers, minerals composition, total phenolic content, as well as antibacterial and antioxidant activity. Results and discussion Carob flour contained high amounts of protein (22.56%) and dietary fibres (28.17%), respectively. Dietary fibers in honey locust flour (33.12%) were higher than that of carob flour (28.17%). The total phenolic content of carob flour (4.53±0.08) was lower than this of honey locust (25.31±0.06) (mg gallic acid equivalent [GAE]/g dry weight). Gleditsia triacanthos flour showed higher antioxidant potential – from 127.52±2.43 to 540.28±2.47 μM TE/g dw. Carob syrup in an amount of 0.15 cm3 demonstrated pronounced antibacterial activity against Listeria monocytogenes, Escherichia coli, Salmonella enterica and Staphylococcus aureus, respectively. Conclusion The current study demonstrated that flour and syrup, obtained from carob (C. siliqua L.) and honey locust (G. triacanthos) pods presented products rich of protein and dietary fiber (both above 20%), good sources of antioxidants, especially poliphenolic compounds and minerals (Mg, Fe and Zn).
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Iombor, Terhemba, Innocentia Olaitan, and Rhoda Ede. "Proximate Composition, Antinutrient Content and Functional Properties of Soursop Flour as Influenced by Oven and Freeze Drying Methods." Current Research in Nutrition and Food Science Journal 2, no. 2 (August 30, 2014): 106–10. http://dx.doi.org/10.12944/crnfsj.2.2.08.
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The effect of Oven and freeze drying methods on the proximate composition, anti-nutrient and selected physical attributes of soursop flours were determined using standard methods. The fruit pulp was frozen at -30 and freeze dried at -40 for 72hrs while oven drying was performed at 70 for 48hrs. Oven drying significantly (p≤0.05) lowered the fat (7.30±0.23%), moisture (12.40±0.29%) and carbohydrate (40.70±0.12%) content of soursop flour while freeze drying significantly (p≤0.05) lowered the protein (18.72±0.10%), fibre (12.30±0.23%), ash (6.30±0.17%) and energy (212.704±0.10%) content of the flour. The oven dried flour had higher phytate (0.03±0.10%) and oxalate (0.03±0.00%) content while the freeze dried flour had higher tannin (0.52±0.00%) content. The physical attributes of the flours however revealed that the freeze dried flour significantly (p≤0.05) had higher values for viscosity (32.50±0.29%), water absorption capacity (57.30±0.17%), swelling index (50.10±0.06%), solubility (22.30±0.17%), oil absorption capacity (24.60±0.23%) and emulsion capacity (24.60±0.23%) while the oven dried flour had higher values for bulk density (421.20±0.12%) and foam capacity (25.30±0.17%). Freeze dried soursop flour had better physical attributes, lower nutrient and anti-nutrient content.
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Vivar-Quintana, Ana M., Yamina Absi, Miriam Hernández-Jiménez, and Isabel Revilla. "Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours." Applied Sciences 13, no. 4 (February 10, 2023): 2309. http://dx.doi.org/10.3390/app13042309.
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Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. The aim of the current study was to evaluate the nutritional quality of ten commercially available flours made from rice, pea, chickpea, soybean and hemp. The proximate composition (moisture, fat, fiber, protein, starch and carbohydrates), the mineral composition (Na, Mg, P, K, Ca, Cr, Ni, Se, Cu, Zn, Mn, Fe, Cd, Pb), the phenolic composition (total phenols, total flavonoids, flavanones and dihydrofavonols, and total antioxidant capacity) and the fatty acid profile were analyzed. Results showed an important influence of the vegetable species but also of the brand on the flour composition. Soybean flours, followed by hemp, showed the highest phenolic content and antioxidant capacity. Hemp flour showed a low n6/n3 ratio, while pea flour contained a small amount of fat with a large amount of oleic acid and a satisfactory n6/n3 ratio.
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Arinola, Stephen O., and John O. Akingbala. "Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour." Croatian journal of food science and technology 14, no. 1 (June 15, 2022): 116–23. http://dx.doi.org/10.17508/cjfst.2022.14.1.13.
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This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples of breadfruit flour containing soy flour in the following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% and 80%:20% respectively, were produced. Dough yield of these breadfruit flours was estimated and bread samples produced from breadfruit flours using sourdough method were evaluated for proximate composition, loaf quality attributes (loaf height, specific loaf volume, loaf firmness, loaf porosity and loaf elasticity) and sensory acceptability using standard methods. Energy value was calculated using the Atwater factor. Bread produced from wheat flour using straight dough method served as a control. The values of dough yield of breadfruit flours (238.7 – 264.7%) were significantly (p≤0.05) higher than that (177.1%) of the control. Most proximate parameters of bread produced from breadfruit flour increased with the addition of soy flour with range value of 33.5 – 37.3% moisture, 3.2 - 7.6% crude protein, 1.58 – 2.99% crude fat, 1.98 - 2.86% ash, 1.69 - 2.01% crude fibre and 50.5 – 54.3% carbohydrate. Bread produced from breadfruit flour had significantly (p≤0.05) higher ash and crude fibre contents than the control. Energy values of the bread samples were in the range of 244. 2 - 262.5 kcal/100g. Notable bread loaf quality attributes were loaf height 4.3 – 4.5 cm, specific loaf volume 1.2 – 1.5 cm3/g, loaf firmness 86.7 -96.7%, loaf porosity 38.9 – 48.1% and loaf elasticity (crumb springiness) 3.3 - 10.0%. Addition of soy flour, especially at 15% level, to breadfruit flour increased bread loaf quality attributes. Breadfruit bread with 15% soy flour was the most acceptable as it had the highest score for overall acceptability. Conclusively, the inclusion of soy flour enhanced the quality attributes of gluten free bread produced from breadfruit flour.
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B.O.T, Ifesan, B. T. Ifesan, and Orogbangba A.K. "Physicochemical properties of fermented and non-fermented rice bran flour and its utilization in bread making." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 4, no. 3 (December 30, 2014): 436–41. http://dx.doi.org/10.24297/jbt.v4i3.4901.
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Rice bran was subjected to natural fermentation for 4 days and investigated for its physicochemical, antioxidant, phytochemical, functional properties and mineral content. In addition, the fermented and non-fermented rice bran flours were supplemented with wheat flour in several ratios for baking bread. The proximate composition results obtained showed that fermented rice bran flour possessed protein content of 5.68%, fibre (37.8%), fat (2.97%) and carbohydrate (31.06). It was observed that the total phenol content for non-fermented rice bran flour (362.69 GAE µg/ml) was higher than fermented bran flour (359.15 GAE µg/ml). However, the ability of the samples to scavenge 1,1-di phenyl-2-picrylhydrazyl (DPPH) radical was higher in fermented flour (57.0mg/ml) than in non-fermented sample (55.0 mg/ml). The result of the qualitative analysis of the phytochemical screening revealed that only saponin was present in the rice bran flours. The mineral composition of the non-fermented and fermented rice bran flours revealed that the flours possessed magnesium (0.19%-0.18%), sodium (0.06%-0.17%), calcium (0.08%-0.13%) and potassium (0.03%-0.02%). The physical properties of bread sample at 20% rice bran flour supplementation showed that there was no significant difference between loaf volume of the wheat flour bread and non-fermented rice bran bread (360cm3) while there was significant difference in the loaf volume of fermented rice bran bread (281cm3). It was observed that the fermented rice bran bread had the highest fibre content (1.83%), followed by non-fermented rice bran bread (1.37%) and wheat flour bread (0.95%). The sensory analysis revealed that both the fermented and non-fermented rice bran breadswere scored above average in all sensory parameters although wheat flour bread was preferred.Â
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Sipos, Péter, Ároád Tóth, and Zoltán Győri. "Changes of Quality of Winter Wheat During Maturing." Acta Agraria Debreceniensis, no. 16 (December 6, 2005): 105–12. http://dx.doi.org/10.34101/actaagrar/16/3297.
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We analysed the flour of two winter wheat varieties to determine the effect of maturity state and grain position in the ear on the element composition of flour. Samples were taken from the 14th to the 42th day of anthesis. Ear samples were cut into three (basal, central and apical) parts, the trashed grains were milled, and the element compositions of the flours were determined.We found that the grain position within the ear has an effect on flour element content. Flours of apical grains had lower nitrogen, phosphorus and sulphur contents than flours of central and basal grains. The nutrients can be divided into two parts, based on the formation of element content during maturation. Nitrogen, sulphur and copper contents changed continuously during maturity, while the P, K, Ca, Mg, Mn, Sr and Zn contents decreased until a specific value and became nearly constant in the second half of maturity. We found that – although the nitrogen concentration of flours changed continuously – the amount of nitrogen in the flours reached a constant value for the second half of maturity.
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Bamidele, Oluwaseun P., and Beatrice M. Fasogbon. "Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability." Open Agriculture 5, no. 1 (February 19, 2020): 40–49. http://dx.doi.org/10.1515/opag-2020-0007.
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AbstractThe over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom. Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were determined. An increase in the addition of oyster mushroom flour led to an increase in proximate and the minerals content of the composite flour, but the functional properties decreased. Oyster mushroom flour increased the amino acid profile of the composite flour, with leucine being the highest (26.3 mg/g). The flours were relatively stable (25ºC) during storage. Enriching maize flour with 15% oyster mushroom flour improved the nutritional quality of maize flour which makes the resulting composite flour a better raw material for human consumption.
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Bôa, Gabriela, Bárbara Silva, Maria Inês Dantas, Fátima Ladeira Mendes Duarte, Hercia Stampini Duarte Martino, and Mirella Lima Binoti. "Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis." Archivos Latinoamericanos de Nutrición 71, no. 3 (September 1, 2021): 218–27. http://dx.doi.org/10.37527/2021.71.3.006.
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The objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chia flour). The germinated millet flour was submitted to microbiological analysis. All cookies were evaluated in relation to chemical and sensory analyses, according to AOAC and hedonic nine-point scale, respectively. The statistical analysis was performed by the variance analysis and Tukey test at 5% probability. The F-millet formulation showed the least humidity content (4.59 ± 0.25g/100g), while chia containing cookies showed lesser concentrations of carbohydrates (F-sorghum + chia: 44.35 ± 4.34g/100g and F-millet + chia: 41.03 ± 1.40g/100g) and higher ash content (F-sorghum + chia: 3.80 ± 0.02g/100g and F-millet + chia: 3.42 ± 0.24g/100g) and of protein (F-sorghum + chia: 15.38 ± 0.44 g/100g and F-millet + chia: 18.06 ± 0.53 g/100g). The caloric value and the lipids content did not differ among formulations. The sensory analysis had 57 evaluators. The cookies produced with chia and germinated millet had higher rates for flavor, texture and general impression. In general, all tested biscuits had good sensory acceptance and nutritional quality being an alternative to increase the consumption of bioactive compounds and antioxidants.
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Zhang, Wei, Haoxuan Wang, Liuyan Li, Xuefeng Zeng, Zaixi Shu, and Pingping Wang. "Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour." Journal of Food Quality 2022 (August 23, 2022): 1–7. http://dx.doi.org/10.1155/2022/1584656.
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Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.
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Ngwere, Sarah S., and Richard J. Mongi. "Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns." Tanzania Journal of Science 47, no. 3 (August 15, 2021): 1154–64. http://dx.doi.org/10.4314/tjs.v47i3.24.
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Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour.
Keywords: Jackfruit seed; Nutritional composition; Sensory profile; Composite buns
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Porter, Michael A., and Alison M. Jones. "Variability in soy flour composition." Journal of the American Oil Chemists' Society 80, no. 6 (June 2003): 557–62. http://dx.doi.org/10.1007/s11746-003-0737-6.
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Amarasinghe, Nimesha K., Indira Wickramasinghe, Isuru Wijesekara, Gayan Thilakarathna, and Sathsara T. Deyalage. "Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)." International Journal of Food Science 2021 (June 1, 2021): 1–9. http://dx.doi.org/10.1155/2021/6681687.
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Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it is consumed as raw or processed. Banana is a significant source of nutrients, and it has been found to contain carbohydrates and other nutritional components. The present study was conducted to evaluate the proximate composition, antioxidant composition, and physicochemical properties of flour obtained from two different banana varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca) and to evaluate the proximate composition and antioxidant composition of cookies prepared by incorporating both banana flours. Several sets of cookie samples were prepared separately by incorporating each banana flour where wheat flour and banana flour combinations were 85%-15%, 75%-25%, 70%-30%, and 0-100%. These samples were evaluated for sensory attributes, and two best cookie formulations were selected (70% wheat flour and 30% banana flour) for the analysis. Both Awak and Dacca had obtained similar amount of carbohydrates p < 0.05 while Dacca had recorded a higher amount of moisture, fat, protein, ash, and phytonutrients such as polyphenols, antioxidants, and flavonoids. Dacca flour had obtained higher values for physicochemical properties like water holding capacity (WHC) and oil holding capacity (OHC). L ∗ , a ∗ , and b ∗ values were evaluated for banana flour incorporated cookies. Lightness and the redness of cookies were prominent while yellowness was not prominent. There was no significant difference in texture parameters but hardness was higher in banana cookies as they contained a higher content of protein and fiber.
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Oliveira, Thayse Wilma Nogueira de, Andressa Nathanna Castro Damasceno, Victor Alves de Oliveira, Charles Emanuel de Oliveira Silva, Virleny Maria Alves de Oliveira, Renata Kelly dos Santos e. Silva, Athanara Alves de Sousa, et al. "Evaluation of the physical-chemical composition and hypoglycemic properties in biscuits produced with eggplant (Solanum melongena L.) and okra (Abelmoschus esculentus L. Moench)." Research, Society and Development 9, no. 5 (March 27, 2020): e41952712. http://dx.doi.org/10.33448/rsd-v9i5.2712.
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This study aimed to evaluate the physical-chemical composition and hypoglycemic properties of okra and eggplant flours. Initially, the vegetables were dehydrated, crushed to the point of flour, conditioned and stored until use. The flours were subjected to physical-chemical evaluation to determine the moisture, lipids, proteins, carbohydrates and polyphenols contents and, then, the experimental analysis was carried out. This was done using Swiss mice, distributed in 6 groups (n = 3), one healthy, two diabetic controls and three diabetics treated with commercial diets containing eggplant flour, okra and the mixture of the two flours. The survey lasted 20 days, with daily measurement of water and food and, in the interval of 5 days, blood glucose and weight. The research was approved by the Animal Experimentation Ethics Committee of the same institution, under protocol number 157/16. Statistical analysis was performed using STATISTICA Software version 7.0. The results showed that the flours have an important nutritional composition, mainly in terms of fiber content. In relation to functional activity, okra flour was able to significantly reduce the glycemia of mice when compared to eggplant flour, a result comparable to that of other authors, who emphasize the importance of fibers and bioactive compounds in obtaining this result. both flours had a good nutritional composition, but the okra was more efficient in reducing the glycemia of diabetic mice, and may become an alternative in the dietary treatment of this pathology.
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Ogundare, DO, and AR Tanimola. "Nutritional composition of some selected, unprocessed amaranth grain (Amaranthus spp) varieties in Nigeria." African Journal of Food, Agriculture, Nutrition and Development 22, no. 113 (October 18, 2022): 21383–96. http://dx.doi.org/10.18697/ajfand.113.19835.
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The Amaranth grain is highly nutritious, yet it is hardly utilized in Nigeria. This study seeks to evaluate the nutritional composition of the various Amaranth grains available locally within the country. Five identified varieties were obtained from a research institute in Nigeria and a variety from the market in Ondo State, Nigeria. The six varieties were sorted separately and cleaned manually prior to grinding into flour and then subjected to chemical analysis which included proximate content, minerals, and anti-nutritional composition. An investigation of the constituting proximate, minerals and anti-nutritional compositions of the grain flours was conducted, using standard procedures. Proximate composition was determined using the Association of Official Analytical Chemists (AOAC) methods, carbohydrates were determined by difference, energy content was determined using bomb calorimetry model, mineral analysis were done using atomic absorption spectrophotometer and flame photometer while the anti-nutrients were determined using potassium permanganate titration method and spectrophotometrically. The results were analyzed using ANOVA (p ˂ 0.05) which showed significant difference between the moisture content of the market sample and other types (9.50 – 12.13%). Also, the fat and crude fibre contents of Amaranth grain flour ranged from 5.84 to 21.06 % and 0.61 to 2.07 %, respectively. Though the protein contents of the flour samples were not significantly different (14.36 – 16.03%) from each other, the mineral composition (calcium 193.34 – 247.91 mg/100g, magnesium, 65.59 – 73.48 mg/100g, manganese 6.13 – 13.24 mg/100g, sodium 360 – 435 mg/100g) was relatively high. The anti–nutrient composition showed that the varieties were low in phytate and the values ranged from 0.21 –1.74 mg/100g, the oxalate level of the varieties averaged 15.02 mg/100g for the six samples, the tannin level ranged from 9954.6 to 13565 mg/100g. The study showed that Amaranth grain flour is potentially a food commodity item for value addition either by its lone use or in composite flour formulation. Key words: Amaranth grain flour, Proximate analysis, Protein content, Minerals, Anti–nutrients, Nigeria
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Pulivarthi, Manoj Kumar, Eric Nkurikiye, Jason Watt, Yonghui Li, and Kaliramesh Siliveru. "Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours." Processes 9, no. 10 (October 15, 2021): 1836. http://dx.doi.org/10.3390/pr9101836.
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The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.
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Masamba, K., and H. Jinazali. "Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat- cassava flour blends." African Journal of Food, Agriculture, Nutrition and Development 14, no. 66 (November 19, 2014): 9390–403. http://dx.doi.org/10.18697/ajfand.66.13295.
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The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermented cassava flour at the ratios of 100:0, 90:10 and 80:20 for wheat: cassava flour, respectively and baked using a Morphy Richards (serial number 20076019) bread maker. The results showed that both the cassava flour and cassava flour substitution levels significantly affected (p<0.05) proximate composition, sensory characteristics and overall acceptability of the bread. Regardless of flour type, increased cassava flour substitution progressively decreased the crude protein and fat contents while the ash content was increased. The trend in significant differences as a reflection of the effect of cassava flour type and substitution level for the bread sensory characteristics was not consistent. Bread made from the 100% wheat flour was not significantly different from breads made from the following cassava flour type and substitution levels: 10% fermented cassava flour, 10% unfermented flour and 20% unfermented cassava flour in colour, texture, aroma and taste. Significant differences were observed between bread made from the 100% wheat flour and breads from the following cassava type and substitution levels: 20% fermented cassava flour, 10% and 20% unfermented cassava flour in colour, texture, aroma and taste. Overall acceptability and index to volume were both significantly affected by the cassava flour type and substitution levels. In conclusion, cassava flour substitution levels in wheat-cassava flour blends for bread making should not exceed 10% regardless of how the cassava flour has been processed to ensure bread with improved proximate composition and acceptable sensory attributes.
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PAUCEAN, Adriana, Simona MAN, Sevastita MUSTE, and Anamaria POP. "Development of Gluten Free Cookies From Rice And Coconut Flour Blends." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 163. http://dx.doi.org/10.15835/buasvmcn-fst:12311.
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This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000) methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09%) and proteins (17.2%) comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.
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Suarni, Suarni, Tj Harlim, Ambo Upe, and Abd R. Patong. "THE ENZYMATIC EFFECT (α-AMYLASE) ON VISCOSITY AND CARBOHYDRATE COMPOSITION OF MAIZE FLOUR MODIFIED." Indonesian Journal of Chemistry 7, no. 2 (June 20, 2010): 218–22. http://dx.doi.org/10.22146/ijc.21702.
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Technology is required in making new product of maize flour. Enzymatic modification of three varieties of maize flours i.e. MS2, Srikandi and Local product has been conducted using α-amylase from mung bean sprouts has been carried out in Laboratorium Bioproses BB Pascapanen Bogor. A research was performed used the flour without addition of sprouts (as control) and with addition of 10, 20, 30 % of sprouts. Parameters observed were the change in viscosity of the maize flour; amylose, glucose and oligosaccharide contents. Results showed that there were changes in polymerization degree, dextrose equivalent, amylase content, viscosity (50 oC), viscosity (50 ºC/20΄), and carbohydrate composition. An enzymatic treatment using 20% of sprout to the three varieties gave results as follows: amylose content was 20.02 - 24.02%, viscosity (50 ºC) was 210 - 230 BU, and viscosity (50 ºC/20΄) was 200 - 220 BU. Functional properties of the flour fulfilled with the soft texture product, such as food material for children under five years old. Data of the modified flour can be utilized by consuments as an alternative food material. Keywords: modified maize flour, viscosity and carbohydrate composition
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Bustos, Mariela C., María Isabel Ramos, Gabriela T. Pérez, and Alberto E. León. "Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making." Journal of Chemistry 2019 (March 3, 2019): 1–8. http://dx.doi.org/10.1155/2019/4385045.
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Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality.
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Polischuk, Galyna, Nataliia Breus, Oxana Kochubey-Litvinenko, Tetiana Osmak, Tetiana Semko, and Marina Borova. "STUDY OF THE INFLUENCE OF MICELLAR CASEIN AND SPELT FLOUR ON YOGHURT QUALITY INDICATORS." EUREKA: Life Sciences 4 (July 31, 2020): 44–52. http://dx.doi.org/10.21303/2504-5695.2020.001378.
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The aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are characterized by high nutritional value, exhibit functional and technological properties and can significantly affect the quality indicators of yogurt. To confirm this, the possibility of complete replacement of the structure stabilizer in the composition of yoghurt with micellar casein and spelled flour, both separately and in various ratios, was studied. As a single criterion for optimizing the recipe composition of yoghurt at various ratios between casein and spelled flour, product quality indicators were used: the degree of syneresis, effective viscosity, organoleptic indicators. The optimal values of the single criteria were obtained at different ranges of ratios between natural ingredients, which don’t allow developing uniform recommendations for the formulation of a new type of yogurt. Therefore, to study the combined effect of protein and spelled flour on the characteristics of yoghurt and the coefficients of their significance, a complex quality indicator was used. This indicator was determined as a function of estimates of single quality indicators, converted to scaled values, taking into account the coefficients of significance of individual indicators. Using a complex quality indicator, the ranges of optimal values of the content of micellar casein and spelled flour in yoghurt were established. So, when adding casein in an amount of 1.25 to 3.0 % and spelled flour - from 0.75 to 1.50 %, the quality of yoghurt reached its maximum value. The use of these ingredients alone showed a significantly lower technological effect in comparison with their compositions. Therefore, a conclusion was made about the synergistic interaction of casein and spelled flour, as well as the advisability of using the compositional composition of these ingredients in the yogurt technology
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Hajj, Vagno França, Ana Paula Lopes, Jesui Vergilio Visentainer, Maria Eugênia Petenuci, and Gustavo Graciano Fonseca. "Physicochemical properties, mineral and fatty acids composition of Jackfruit seeds flour of two varieties from Brazilian Midwest." Acta Scientiarum. Technology 44 (July 28, 2022): e60187. http://dx.doi.org/10.4025/actascitechnol.v44i1.60187.
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Jackfruit seeds are usually discarded as waste. Therefore, this work aimed at obtaining the Jackfruit seeds flour of two varieties (soft and firm) from Brazilian Midwest and to evaluate its physicochemical characteristics, mineral and fatty acids composition (FA). Seeds were dried at 45°C for 72h and ground (40-mesh). Both flours revealed high protein content, varying from 13.43% to 16.28%. It also revealed excellent insoluble fibers (4.16% for soft Jackfruit seeds flour [SJF] and 4.68% for firm Jackfruit seeds flours [FJF]) content. Plus, it was good sources of minerals, especially magnesium (approximately 200 mg 100g-1). Oleic acid was predominant in FJF (47.03%) and linoleic acid (30.81%) in SJF. The flour from both seeds presented minor contents of acid α-linolenic acid (approximately 5%). Consequently, both seeds flours are strongly indicated for formulating new food products, improving its nutritional value and promoting beneficial effects on human health.
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Erdogan, Selma Lubabe, and Gulsah Caliskan Koc. "UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE GLUTEN- FREE TARHANA PRODUCTION." Latin American Applied Research - An international journal 52, no. 4 (September 25, 2022): 393–400. http://dx.doi.org/10.52292/j.laar.2022.938.
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This study aimed to investigate the effect of different legume and cereal flours on the proximate composition, and functional, powder, and sensory properties of the gluten-free tarhana. For this purpose, different legumes and cereal flours such as commercial gluten-free flour, rice flour, chickpea flour, bean flour, and yellow lentil flour were used. The moisture contents of tarhana samples were found to be lower than 10%. Based on the obtained results, it can be stated that the protein and cellulose contents of gluten-free tarhana samples can be significantly increased using rice (75.94% for protein and 15.29% for cellulose), chickpea (260.00% for protein and 115.88% for cellulose), bean (283.91% for protein and 385.88% for cellulose), and yellow lentil (277.19% for protein and 32.35% for cellulose) flours instead of commercial gluten-free flour (p<0.05). The highest water holding capacity (215.50%) and lowest oil holding (58.17%) capacity values were observed for bean flour and bean flour tarhana. While chickpea flour tarhana has superior properties in wettability time (33.80s), bean flour tarhana has superior properties in bulk density (961.53 kg/m3), flowability (very good level), and cohesiveness (low level) values compared to the other tarhana samples. The sensory evaluation showed that all tarhana samples had greater acceptance by the panelists.
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Ibeabuchi, J. C., N. E. Bede, N. O. Kabuo, A. E. Uzukwu, C. N. Eluchie, and C. E. Ofoedu. "Proximate composition, functional properties and oil characterization of ‘Kpaakpa’ (Hildegardia barteri) seed." Research Journal of Food Science and Nutrition 5, no. 1 (February 28, 2020): 16–29. http://dx.doi.org/10.31248/rjfsn2019.079.
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Evaluation of proximate compositions, functional properties and oil characterization of ‘kpaakpa’ (Hildegardia barteri) seed was studied. Defatted and undefatted ‘kpaakpa’ (Hildegardia barteri) seed flours were produced. The proximate and functional properties were determined on both the defatted and undefatted flours. The crude ‘kpaakpa’ seed oil was extracted (using hexane solvent) and characterized. The result of proximate analysis showed the moisture content, ash, fat, crude fibre, protein and carbohydrate contents to be 11.18, 5.6, 37.92, 6.45 31.53 and 7.37% respectively for undefatted flour and 18.6, 6.8, 4.37, 1.99, 26.52 and 41.72% respectively of the defatted flour sample. The results of functional properties did not show a consistent behavior for all the parameters analyzed for both defatted and undefatted ‘kpaakpa’ seed. However, it showed that defatting operation increased most of the functional properties except for bulk density and wettability which increased in undefatted ‘kpaakpa’ seed flour. The results obtained for the oil characterization of the extracted crude ‘kpaakpa’ seed oil showed 0.86 g/g for specific gravity, 0.87g/ml for density, 8.84 mgKOH/g for peroxide value, 55.36% for unsaponifiable matter, 56.48% for iodine value, 0.30% for free fatty acid (FFA) and 0.59% for acid value. The results obtained in this study indicate that both the defatted and undefatted ‘kpaakpa’ seed flour can be utilized in food system because they are good sources of protein, can be used to substitute or supplement flours with low protein in food production and can as well be useful sources of low-fat fabricated foods as well as animal feeds. The oil however can be utilized commercially for production of vegetable oil.
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Batariuc, Ana, Mădălina Ungureanu-Iuga, and Silvia Mironeasa. "Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics." Applied Sciences 11, no. 24 (December 14, 2021): 11881. http://dx.doi.org/10.3390/app112411881.
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This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.
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OMIDIRAN, A. T., O. A. ADERIBIGBE, O. P. SOBUKOLA, and O. O. AKINBULE. "QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH." Journal of Natural Sciences Engineering and Technology 18, no. 1 (October 5, 2020): 88–102. http://dx.doi.org/10.51406/jnset.v18i1.2034.
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This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66% respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.
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de Angelis-Pereira, Michel Cardoso, Maria de Fátima Piccolo Barcelos, Rafaela Corrêa Pereira, Juciane de Abreu Ribeiro Pereira, and Raimundo Vicente de Sousa. "Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats." Nutrition & Food Science 46, no. 4 (July 11, 2016): 504–16. http://dx.doi.org/10.1108/nfs-11-2015-0150.
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Purpose Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals. Design/methodology/approach Proximal composition, total dietary fiber and its insoluble and soluble fractions, mineral content and tannins were evaluated. Glycemic responses were measured using albino Wistar rats (seven animals/group). Findings Flours from pulp and peel of unripe banana presented high content of carbohydrates and minerals. Moreover, flour from peel was rich in insoluble fiber, whereas flour from pulp had adequate proportion of insoluble and soluble fractions. Consumption of banana flours from peel and pulp did not affect fasting blood glucose of normoglycemic rats. Flour from pulp, when consumed in concentrations of 10 and 15 per cent of the diet, significantly stimulated lower glycemic responses in the animals. Originality/value Results presented in this study disclose unripe banana flour as an interesting food source, which may be indicated for preventing some types of diseases, such as diabetes, obesity and dyslipidemia. Moreover, the glycemic index assay using animals promoted accurate answers, as the diets were standardized, unlike studies with humans, which do not control variations related to omission and distortion of information regarding food intake.
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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 (May 20, 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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Carcea, Marina, Valentina Narducci, Valeria Turfani, and Enrico Finotti. "Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products." Foods 11, no. 3 (January 25, 2022): 339. http://dx.doi.org/10.3390/foods11030339.
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Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and technological differences between differently milled wholegrain flours. Eight mixes of soft wheat grains were stone milled and roller milled and the milling products analysed for their phytic acid, lipids composition to determine the presence of trans-fatty acids and damaged starch. A wholegrain flour milled with a laboratory disk mill was also analysed as comparison, as well as seven wholegrain flours purchased on the market. For phytic acid we found that that there is no compositional difference between a stone milled or a roller milled flour if the milling streams are all recombined: the milling streams instead have different amounts of phytic acid which is mainly present in the fine bran and coarse bran. It was not possible to highlight differences in the milling technology due to the presence of trans-fatty acids in the stone milled wholegrain flour whereas it was possible to find that starch damage depended on the milling method with stone milled wholegrain flours having in all cases significantly higher values than the roller milled ones.
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Igbabul, Bibiana D., Benbella M. Iorliam, and Etietop N. Umana. "Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans." Journal of Food Research 4, no. 2 (February 12, 2015): 150. http://dx.doi.org/10.5539/jfr.v4n2p150.
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<p>Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively. The result of the proximate composition showed that there was significant increase (P<0.05) in the protein, fat, fibre, ash content and energy values. The values range from 10.44-14.73%, 3.01-6.73%, 1.63-2.43%, 2.44-3.64% and 356.21-375.25% respectively. The carbohydrate content ranged from 63.94-71.84% while the values for moisture content vary from 8.54-10.68%. These values decreased significantly (P<0.05) with increase in cocoyam and African yam bean flours. The physical properties revealed the weight, diameter, thickness, and spread ratio ranges as; 18.01-20.15g, 6.48-6.82cm, 0.45-0.55cm, and 11.78-15.16, respectively. The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and therefore cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour. This would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in developing countries.</p>
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UBBOR, S. C., J. I. EKEH, M. E. EJECHI, J. NDIFE, O. E. AGWO, and B. N. IGUH. "QUALITY EVALUATION OF SHORTBREAD BISCUITS PRODUCED FROM WATER YAM-WHEAT FLOUR BLENDS." FUDMA Journal of Agriculture and Agricultural Technology 7, no. 2 (June 7, 2022): 53–66. http://dx.doi.org/10.33003/jaat.2021.0702.048.
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Water yam is a tuber crop that is valued for its nutrient composition amongst other yam cultivars. This study investigated the quality of shortbread biscuits produced from water yam and wheat flour blends. Shortbread biscuits were produced from seven formulations of composite flours made from wheat and two varieties of water yam (purple and white) at 30%, 50% and 60% ratios. Shortbread biscuits produced from 100% wheat flour served as control. The functional properties of the composite flours as well as the proximate composition, physical and sensory properties of the shortbread biscuits produced were determined. The functional properties of the flour blends such as oil absorption capacity, water absorption capacity, foam stability, gelatinization temperature and gelatinization time significantly (p˂0.05) increased with increase in the incorporation of water yam flours. Foam capacity, emulsion capacity and wettability recorded highest for the control sample. Bulk density showed no significant difference (p˃0.05) among all the flour blends. Shortbread biscuits differed significantly (p˂0.05) in the proximate composition with the moisture content, crude protein, ash, carbohydrate and energy with the incorporation of water yam flours. The control recorded the highest values for crude fat (14.03%) and crude fiber (1.25%). The physical properties of the shortbread biscuits varied significantly (p˂0.05) in terms of weight, thickness, height and breaking strength. The result of the sensory properties revealed a high general acceptability for all the shortbread biscuit samples. The result of this study deduced that up to 30% water yam substitution can be used for baked food products.