Quality evaluation of differently processed wheat flours

Acid-Modified Wheat Flours

Quality evaluation of processed clay soil samples

INTRODUCTION This study assessed the microbial quality of clay samples sold on two of the major Ghanaian markets. METHODS The study was a cross-sectional assessing the evaluation of processed clay and effects it has on the nutrition of the consumers in the political capital town of Ghana. The items for the examination was processed clay soil samples. RESULTS Staphylococcus spp and fecal col...

Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties – A Survey in Hungary

Wheat-based food has great importance in human nutrition: in European countries they provide 20–30% of the daily calorie intake, and additionally, the wholemeal and healthy food becomes even more popular. Mineral content in grains is dependent on genetic and environmental factors (varieties, soil type, geographical location of the growing area, etc.), therefore, it is complicated to estimate ho...

Nutritional Value of Differently Processed Soybean Seeds

BACKGROUND AND OBJECTIVES: Soybeans have been used in human and animal nutrition because of their favorable agronomic characteristics, relatively low price, high quality and quantity of protein and oil as well as their important functional properties for the development of different types of foods for humans. However, Raw Soybean Seed Meal (RSSM) contain high levels of anti-nutritional factors ...

Evaluation of Selected Properties of Chlorinated Wheat Flours in a Lean Cake Formulation