Academic literature on the topic 'Vitamin A flour'

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.

The composition of biomolecules on the squash is affected by the processing, so that the squash that has been processed into flour has a different composition, so the need for exploration squash flour composition. This study was designed to evaluate composition of proximate, minerals and vitamins in squash flour. Analysis of proximate, vitamins and minerals using AOAC method. The percentage of ash content, carbohydrate, fat and protein respectively are (4.49 ± 0.17), (73.35 ± 0.47), (3.49 ± 0.29) and (15, 10 ± 0.27). The levels of vitamins star from the highest is a vitamin C (11.900 ± 1.072), vitamin A (0.038 ± 0.002) and vitamin E (0.015 ± 0.00007). While the mineral minerals content star from the highest is potassium (2311.90 ± 309.15), calcium (271.5 ± 9.19) and Sodium (21.69 ± 8.53). Chayote is suitable processed into flour that has the highest nutritional value of carbohydrates of 73.35 g/100 g, vitamin C of 11.9 mg/100 mg and potassium mineral of 23.11 g/100 g, so that the processing of squash flour is an innovation in the development of products made from it

TTaro root (Colocasia esculenta L.), a starch based plant widely grown for direct consumption, has been produced for more than 2000 years in regions with a tropical climate. In Brazil, it is a crop grown by small producers, using it for direct consumption. Some industries use the tubers for preparation of baby food; however, there is no industrial processing of taro root. It contains high caloric and protein value and has elements such as phosphorus and potassium and B-complex vitamins; moreover, in popular medicine, it has recognized medicinal properties of detoxification, purification, anti-beriberi properties, etc. The purpose of this study was to determine, characterize and obtain whole taro root flour and its subproducts (mucilage and residue from mucilage extraction) by means of physical-chemical analyses, with a view toward discovering its potential qualities as a functional food. The freeze-dried flours of taro root had considerable proximate composition with lipid values below wheat flour. Starch appeared in the three types of taro root flour at significant levels. The nutritional fiber content was on average 50% greater than the daily requirements of an individual. The minerals Zn, Fe and Mn appeared at levels able to meet significant percentages of the daily needs of children, as well as the vitamin C and β-carotene content. Phytochemical compounds, saponins, anthocyanins and polyphenols were present in all the flours. As a result, we concluded that these taro root flours constitute a viable alternative to production of bakery products based on their starch content. Whole taro root flours and their subproducts may be considered as having potential for functional foods due to their vitamin, mineral, protein and phytochemical content, in addition to their expressive quantity of fiber.Key-words: chemical composition of foods, taro root flour, nutritional fiber, vitamin C, β-carotene, phytochemicals.

Abstract Whole grain rye bread is a historically rich item in Latvian culture, and Latvians are rightly proud of the rye bread tradition they have cultivated. Much international research has shown that regular intake of rye bread positively influences the consumer health. Latvia has a long history of rye bread preparation, but lacks information about changes in vitamin content during the manufacturing process - from the beginning of baking till the end product - bread. The aim of the study was to investigate the changes in vitamin content during the whole grain rye bread production process. The object of the research work: traditional Latvian whole grain rye bread, the dough of which is prepared with scald and natural yeast and then baked in a wood-fired clay oven. AOAC standard methods were used to determine the content of thiamine (B1 vitamin), riboflavin (B2 vitamin), niacin (B3 vitamin), and α-tocopherol (E vitamin). The content of vitamins was analyzed in whole grain rye flour, leavened rye flour dough, and rye bread baked for 30, 45, 60 and 75 minutes. Bread crust and crumb were analyzed separately. The content of B complex vitamers in whole grain rye flour and bread was determined using LC-MS combined with stable isotope dilution assay. The study showed that whole grain rye bread contains a wide range of B complex vitamins. During the whole grain rye bread processing it was observed that, compared to vitamin content in flour, thiamine content reduced by 36%, but content of riboflavin, niacin and α-tocopherol increased by 53%, 40% and 6% respectively.

Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.

Labu kuning merupakan sayuran yang kaya akan beta karoten sebagai prekursor vitamin A. Labu kuning dapat diolah menjadi tepung, yang kemudian disubstitusikan pada produk sosis ikan untuk meningkatkan nilai gizinya. Penelitian ini bertujuan untuk mendapatkan persentase substitusi tepung labu kuning yang tepat, mempelajari pengaruh substitusi tepung labu kuning terhadap kandungan vitamin A dan daya terima panelis produk sosis ikan nila. Tahapan pertama adalah pembuatan tepung labu kuning dengan pengeringan menggunakan sinar matahari selama 2-3 hari yang dilanjutkan dengan proses penepungan. Selanjutnya tepung labu kuning disubstitusikan pada sosis ikan nila dengan persentase 0%, 10%, 15% dan 20% dari total keseluruhan adonan sosis ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Hasil penelitian menunjukkan bahwa sosis ikan nila dengan persentase substitusi tepung labu kuning 20% merupakan perlakuan terbaik ditinjau dari kandungan vitamin A. Persentase substitusi tepung labu kuning dapat meningkatkan kandungan vitamin A pada sosis ikan nila. Kandungan vitamin A sosis ikan nila dengan subtitusi tepung labu kuning dengan persentase 0%, 10%, 15% dan 20% berturut-turut yaitu < 0,01 μg/g, 0,9825 μg/g, 1,5025 μg/g dan 1,5375 μg/g. Hasil uji organoleptik menunjukkan daya terima panelis terhadap sosis ikan nila dengan substitusi tepung labu kuning berkisar antara 5 (agak suka) sampai dengan 6,8 (suka).Pumpkin is vegetable that rich in beta carotene as a precursor of vitamin A. Pumpkin can be processed into flour, which is then substitution on fish sausage products to improve the nutritional value. The purpose of this study was get precise percentage substitution of pumpkin flour, to know the effect of pumpkin flour substitution on the content of vitamin A and the panelist acceptance on tilapia sausage product. The first stage was manufacturing of pumpkin flour with drying using sunlight for 2-3 days, followed by the process of flouring. The next pumpkin flour in substitution on the tilapia sausage with a percentage 0%, 10%, 15% and 20% of the total fish sausage batter. This study uses a completely randomized design (CRD) with 4 treatments and 3 replications. The results showed that tilapia fish sausage with 20% substitution of pumpkin flour is the best treatment in terms of the vitamins A content. Percentage substitution of pumpkin flour may increase vitamin A content in tilapia fish sausage. The content vitamin A tilapia fish sausage with substitution of pumpkin flour with a percentage of 0%, 10%, 15% and 20% consecutively are <0.01 mg / g, 0.9825 ug / g, 1.5025 ug / g and 1.5375 ug / g. The organoleptic test results showed that panelists acceptance on tilapia fish sausage with substitution of pumpkin flour ranging between 5 (rather like) up to 6,8 (like).

Studies were conducted to determine the proximate and anti-nutrient composition of full-fat and defatted seed flour of Telfairia occidentalis (fluted pumpkin) using standard procedures. The defatted seed flour (DSF) indicated higher protein content (46.55%) while the full-fat seed flour (FSF) presented a value of 10.20%. The lipid (35.78%), carbohydrate (42.27%), and caloric values (531.90 Kcal/100 g) obtained for FSF were respectively higher than values of similar determinations for DSF. The anti-nutritional analyses of the FSF showed slightly higher oxalate content (44.00 mg/100 g) while cyanide, phytate and tannin levels were higher in DSF. The vitamin A composition of FSF (9.18 mg/100 g) was higher than that of DSF (0.84 mg/100 g) while DSF indicated higher vitamin C (74.44 mg/100g) content. These results revealed that the seed flour of Telfairia occidentalis contains an appreciable amount of nutrients and vitamins. The levels of toxicants in both FSF and DSF samples were low and below toxic levels. The seed flour of Telfairia occidentalis can be exploited as a cheap and valuable source of vegetable protein in fortified food products formulation.

The potential of red dragon fruit peels both in terms of antioxidant activity and as sufficient food coloring promising. On the other hand antioxidants, one of which is vitamin C, is very susceptible to high heat. This study aims to determine the content of proximate, fiber and vitamin C from dry bakpia substitution of dragon fruit peels flour. A randomized block design with 4 replications was selected in this study, while the treatment consisted from 3 levels of dragon fruit peels flour substitution, namely 1%, 2%, 3% and control (0%). The results showed substitution of dragon fruit peels flour has no effect on water content, protein, fat, fiber and vitamin C dry bakpia. The 3% substitution of dragon fruit peels flour produces lower carbohydrate levels and significantly different with control, 1% and 2%. The ash content of 3% substitution of dragon fruit peels flour is higher and than significantly different with control and 1% but not significantly different with 2% . The conclusion was substitution of dragon fruit peels flour can be applied to 1- 2% of flour need to increase its nutritional value.
 
 Keywords: dragon fruit peels flour, dried bakpia, proximate, fiber, vitamin C

Pumpkin is one of an agricultural commodity which is rich in nutrients. Pumpkin also has high vitamin and mineral contents including betacarotene, vitamin C and vitamin B1. Pumpkin flour is suitable to be added into food products in order to increase the nutrient contents. The study aimed to know the effect of pumpkin flour substitution on the chemical characteristic of steamed brownies. The pumpkin flour substitution were 0%,20%,40%,60%, 80%, and 100% based on wheat flour weight. The result showed that the pumpkin flour substitution significantly increased the moisture contents, ash contents, and carbohydrate contents of steamed brownies. The highest fat content, protein content, and carbohydrate content showed in those of 20% pumpkin flour substitusion. It contained 29,43% of fat content, 8,65% of protein content, and 8,65% of carbohydrate content, respectively.

Leaf protein concentration (LPC) is a good source of cyanocobalamine (B12), ascorbic acid (vitamin C) and folic acid (vitamin B9). After isolation of LPC from leaves the remaining by product is deproteinised leaf juice (DPJ) which is rich in water soluble carbohydrates, free amino acids, minerals, lipids and vitamins. The dry matter (DM) and nutrient composition of DPJ varies from species to species. The DM content in this fraction was found between 1.2 to 4.0%. Six fungi were grown on the DPJ expressed from Medicago sativa, Anethum graveolens, Spinacia oleracea, Trigonella foenium-graecum, Coriandrum sativum and also on conventional GN medium to evaluate the suitability of DPJ as a medium for fungal growth and subsequent production of ∝-amylase. The efficiency of DPJ as a medium for fungal growth was evaluated and its value in microbial biotechnology for the production of ∝-amylase was tested. Increase in concentrate of flour in the DPJ there was simultaneous increase in the mycelial dry weight (MDW) production of the six fungi under investigation. On DPJ alone, the yield of MDW was between 76.0 and 89.5 mg which increased to 164.5, 131.0 and 117.0 mg respectively under the influence of the flours of wheat, sorghum and maize respectively. Maximum response to the enrichment of DPJ by flour was noticed with A. niger. As with the increase in growth of fungi with increasing concentration of flour, the activity of amylase also increased. On an average it was 34 - 96 U/ml when the fungi were grown on DPJ alone, which increased to 301, 265 and 276 U/ml under the influence of flours.
 J. bio-sci. 26: 07-14, 2018