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Journal articles on the topic 'Flour – Composition'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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.

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2

A.O., Akinsola,. "Functional Properties and Chemical Composition of Yellow and White Cassava Flours." Nutrition and Food Processing 8, no. 4 (2025): 01–06. https://doi.org/10.31579/2637-8914/301.

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Functional and chemical composition of yellow and white cassava flour was studied. The cassava flours were labeled CW (white cassava flour) and CY (yellow cassava flour). The functional and chemical composition of the cassava flours were evaluated using standard analytical methods. The functional properties result of the cassava flours showed that bulk density ranged from 0.78-0.81 g/ml, water absorption capacity ranged from 8.33 to 8.50 g/g, oil absorption capacity from 8.20-8.43 g/g, emulsion capacity from 47.22-52.73 g/g, emulsion stability from 45.12-48.58 %, foaming capacity 11.48-14.27 %

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3

Maboh, J., M. I. Yusufu, and D. Ahure. "Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends." European Journal of Nutrition & Food Safety 15, no. 8 (2023): 80–90. http://dx.doi.org/10.9734/ejnfs/2023/v15i81328.

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Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemi

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4

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 (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 c

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5

Olapade, Abiodun A., and Oluwayemisi F. J. Awofadeju. "Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making." Croatian journal of food science and technology 13, no. 1 (2021): 7–18. http://dx.doi.org/10.17508/cjfst.2021.13.1.02.

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This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of sam

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6

Manju and Dobhal Neetu. "Nutritional composition of Raw and Roasted Garden Cress Seed (Lepidium sativum L.) Flour." International Journal of Current Science Research and Review 05, no. 01 (2022): 140–46. https://doi.org/10.47191/ijcsrr/V5-i1-16.

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Abstract : <strong>Background:</strong> Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour, and texture and raise the nutritional composition. <strong>Methods:</strong> The present study was conducted to assess the nutritional composition of raw and roasted garden cress seed flour. Raw garden cress seed flour was developed by drying the seeds in oven at 600C for 45 minutes, followed by gri

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7

Baek, Nayeon, Yujin Moon, Jeongeon Kim, and Meera Kweon. "Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths." Foods 12, no. 20 (2023): 3843. http://dx.doi.org/10.3390/foods12203843.

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The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAG

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8

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 (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 fo

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9

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.

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10

Godswill, Awuchi Chinaza. "Proximate composition and functional properties of different grain flour composites for industrial applications." International Journal of Food Sciences 2, no. 1 (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 maiz

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11

A. A., Famuwagun. "Effect of Particle Size Distributions on the Amino Acid Composition and In-vitro Protein Digestibility of Two Varieties of Bean." COAST Journal of the School of Science 5, no. 2 (2023): 935–43. http://dx.doi.org/10.61281/coastjss.v5i2.5.

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The study examined the alterations in the proximate composition, in-vitro protein digestibility and amino acid composition of two varieties of bean with respect to particle size distributions. Brown and white beans were processed and milled to obtain flour samples of fine particles. The flour samples were subjected to particle size analyses using Endecott sieve with pore sizes of 300, 315, 500 and 600 µm. The bean flours with different particle sizes were evaluated for proximate composition, protein digestibility and amino acid composition. The results showed that the highest yields obtained f

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12

Renzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (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 techn

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13

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 (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

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14

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 (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 def

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15

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 (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 compare

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16

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 (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

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17

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 (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 t

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18

Fatukasi, T. A., S. O. Oladele, O. F. Oludahunsi, and O. O. Awolu. "Optimisation of the Chemical Composition of Sorghum-based Flour Blended with Plantain and Tigernut Flours to Produce Nutritional and Physicochemically Quality Composite Flour." IPS Journal of Nutrition and Food Science 4, no. 2 (2025): 467–79. https://doi.org/10.54117/ijnfs.v4i2.108.

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Composite flour of sorghum flour with plantain and tigernut flours were produced in order to enhance its nutritional contents. Experimental design was carried by using optimal model mixture design of response surface methodology with sorghum flour (70–90%), plantain flour (5.36–20%) and tigernut flour (2.99–10%) as the independent variables, while the dependent variables were the proximate composition and functional properties. The optimum blends with overall best fibre and protein contents obtained were runs 2 (90% sorghum, 0% plantain and 10% tigernut flours) which had 1.29% fibre and 10.15%

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19

Adebayo, T. K., E. A. Akande, A. S. Daramola, L. A. Azeez, and I. A. Abdulraheem. "Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition." Research Journal of Food Science and Nutrition 9, no. 2 (2024): 67–72. http://dx.doi.org/10.31248/rjfsn2024.175.

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Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat. Hence, the need for strategic development in the use of inexpensive local and underutilized fruits and legumes in the production of functional foods. The vitamins and mineral composition of the flour blends processed from wheat, plantain and velvet bean were inves

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20

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 (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 differen

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21

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 (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

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22

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 (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 7

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23

Gumul, Dorota, Joanna Oracz, Stanisław Kowalski, et al. "Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours." Molecules 28, no. 8 (2023): 3556. http://dx.doi.org/10.3390/molecules28083556.

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Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. Acheta domesticus L., Alphitobius diaperinus P. and Tenebrio molitor L. flours were used. A 30% share of insect flour in the bars resulted in significantly greater antioxidant activity (TPC increased from 190.19 for standard bars to 309.45 mg catechin/100 g for bars with 30% addition of cricket flour). Insect flour contributed significantly to an incre

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24

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 (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

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25

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 (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 f

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26

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 (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 potassiu

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Dorothy, Chinomnso Arukwe, and C. Nwanekezi Emmanuel. "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 (2022): 534–40. https://doi.org/10.5281/zenodo.7040077.

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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

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28

Koç, Yeşim, and Evrim Sönmez. "The Effect of Different Nutrient Compositions on the Larval, Pupal and Pre-Adult Developmental Periods and Adult Weight of $Tenebrio$ $molitor$ L. (Coleoptera: Tenebrionidae)." Sinop Üniversitesi Fen Bilimleri Dergisi 10, no. 1 (2025): 100–109. https://doi.org/10.33484/sinopfbd.1562694.

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In this study the effect of different types of nutrient mixtures on $Tenebrio$ $molitor$’s larval, pupal and pre-adult developmental periods and adult weight were investigated. The trials were conducted under continuous dark laboratory conditions of 27±2ᵒC temperature and 60±5% relative humidity. 9 different nutrients (dry yeast, corn flour, fine white flour, whole wheat flour, wholemeal flour, wheat flour, wheat germ, oatmeal and rye flour) were mixed in different amounts and 5 different nutrient compositions were used in the trials. As a conclusion, pre-adult total developmental period was 1

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Olajumoke, Adeogun, Adegoriola Tiamiyu Oluwatoyin, Atinuke Alabi Adebola, and Oluwayemisi Akindele Idayat. "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 (2021): 104–12. https://doi.org/10.5281/zenodo.5066707.

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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<strong>. </strong>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

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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 (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,

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Sunday, Okocha Kalu, Mogor Chidimma Onyinye, Mofunanya Grace Nneka, Anigbogu Chinenye Bibiana, Ishiwu C. N., and Ezeokoye Adaora Miracle. "Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal." Asian Food Science Journal 22, no. 10 (2023): 48–59. http://dx.doi.org/10.9734/afsj/2023/v22i10672.

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This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could

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Bello, Florence Abolaji, and Unyime D. Esin. "Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour." Food Science and Applied Biotechnology 6, no. 2 (2023): 282. http://dx.doi.org/10.30721/fsab2023.v6.i2.280.

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A study was conducted to improve yellow maize flour through the addition of cowpea and coconut pomace flour blends. The flours were optimized using the optimal mixture design of response surface methodology and functional properties were determined. The bulk density, swelling, water absorption, and oil absorption capacity were all significantly (p < 0.05) different. Run 1 (75% maize flour, 23.75% cowpea flour, and 1.25% coconut pomace flour), Run 2 (95% maize flour and 5% cowpea flour), Run 7 (70% maize flour and 30% cowpea flour) and Run 8 (90% maize flour, 5% cowpea flour and 5% coconut p

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LAZOVA-BORISOVA, Iliana, and Namik DURMISHI. "METHOD FOR OBTAINING GLUTEN FREE HIGH PROTEIN BISCUITS." AgroLife Scientific Journal 12, no. 2 (2023): 95–100. http://dx.doi.org/10.17930/agl2023213.

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The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high protein biscuits. From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained. The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.

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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 (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

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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 (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

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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 (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 fib

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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 (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 Âµg/ml) was higher than fermented

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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 (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

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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 (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 fl

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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 (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 d

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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

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Mudgal, Deepali, Puja, Sweta Singh, et al. "Physical and Sensory Characteristics of Cookies Prepared with Guava and Chia Seed Flours." Current Journal of Applied Science and Technology 42, no. 30 (2023): 9–15. http://dx.doi.org/10.9734/cjast/2023/v42i304207.

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Guavas are frequently referred to be super fruits due to their abundance in dietary fibre, omega-3 and 6 polyunsaturated fatty acids in the seeds, and vitamins A and C in the pericarp. Chia seeds are also one of the foods with excellent nutritional value, outstanding omega-3 fatty acid quality, gluten-free protein, and a high level of antioxidants that protect the seeds from microbial and chemical deterioration. An experimental study was carried out to study the effect of different incorporation ratio of wheat, guava and chia seed flours on physical and sensory attributes of cookies. Mass, dia

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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 incorporati

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Akubor, Peter Isah, Oluchi Christabel Onogwu, Goodluck Obioma Okereke, and Aaron Mutlong Amak Damak. "Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends." European Journal of Nutrition & Food Safety 15, no. 8 (2023): 59–79. http://dx.doi.org/10.9734/ejnfs/2023/v15i81327.

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The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical composition, physical and sensory properties. The results showed that the moisture, prote

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Oliveira, Thayse Wilma Nogueira de, Andressa Nathanna Castro Damasceno, Victor Alves de Oliveira, 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 (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,

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Orlova, Tatiana, and Andrey Temnikov. "DEVELOPMENT OF RECIPES FOR GLUTEN-FREE ORIENTAL FLOUR SWEETS SHAKERE WITH INCREASED NUTRITIONAL VALUE." Bulletin of KSAU, no. 2 (February 21, 2025): 170–80. https://doi.org/10.36718/1819-4036-2025-2-170-180.

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The aim of research is to develop recipes for gluten-free oriental flour sweets with increased nutritional value using rice flour and pea flour in gluten-free flour compositions. Objectives: to study domestic and foreign studies on the use of rice and pea flour in the production of gluten-free oriental flour sweets; to study the chemical composition of rice and pea flour, to argue the possibility of using them to create gluten-free flour compositions; to establish the effect of gluten-free flour compositions on the quality of finished products; to develop recipes and determine the nutritional

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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 (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, mineral

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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.

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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 (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 compo

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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 (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 unfermen

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