Innovation of Instant Porridge Based on Cocoyam Flour (Xanthosoma sagittifolium) and Black Soybean Flour (Glycine soja) (Study of Flour Proportion and Agar Addition)
نویسندگان
چکیده
منابع مشابه
Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, g...
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Protein-energy malnutrition (PEM) results from prolonged deprivation of essential amino acids and total nitrogen and/or energy substrates. Growth which is a continuous process re‐ sults from the complex interaction between inheritance and environment. Protein-energy malnutrition (PEM) also results from food insufficiency as well as from poor social and eco‐ nomic conditions [6, 20]. Malnutritio...
متن کاملEffects of substitution of black glutinous rice flour for wheat flour on batter and cake properties
The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...
متن کاملEffect of wheat flour, Bengal gram flour and corn flour on lipid metabolism in rats.
Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet. Serum cholesterol and liver cholesterol l...
متن کاملEffect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato.
Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of...
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ژورنال
عنوان ژورنال: Jurnal Teknologi Pertanian
سال: 2017
ISSN: 1411-5131,2528-2794
DOI: 10.21776/ub.jtp.2017.018.03.20