Quality characteristics of blended wheat flour withBajra, chickpea soybean and maize flours
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چکیده
منابع مشابه
Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality
The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours were evaluated in comparison to chickpea flour characteristics. Protein content of these flours was in the range of 22.5 24.1%. Fat content was highest in chickpea (4.8%) and lowest in horse gram (1.4%). Resistant starch and phytic acid were significantly higher in cowpea flour. Compared to...
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Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...
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BACKGROUND One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. OBJECTIVE The aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS)...
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Hermetic storage is used to protect grain against insect pests, but its utility is not limited to whole grains. We evaluated hermetically-sealed, polyethylene terephthalate (PET) bottles for preserving wheat and maize flour against red flour beetle (RFB, Tribolium castaneum, Herbst) population growth. Flours infested with RFB and kept in sealed PET bottles experienced much less weight loss over...
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ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2018
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/9.1/156-162