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...

The study investigated the effect various processing treatments on physicochemical composition of mucuna seed flour and consumer acceptability bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, steeping boiling and/or a combination followed drying for 48 hours milling into flour. flours used to thicken soup evaluated ...

The impact of jet cooking on shear strength soy-and-water adhesives was investigated to understand the higher commercial soy protein isolates compared flours. Soy flour-based wood are appealing because their bio-based content, low formaldehyde emission, and cost, but application is limited by wet cohesive strength. Previous researchers proposed that process (steam injection with high turbulence...

Biscuits are ready-to-eat nutritious baked snacks that available in different shapes and sizes. One of the problems militate against food security developing countries such as Nigeria is postharvest loss underutilization locally cultivated crops. This study aimed at evaluating quality biscuits produced from wheat, tiger nut orange fleshed sweet potato flours. Wheat flour was substituted with (O...

Abstract Background and Objectives Protein gluten content composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization 82 flours analyze influence protein on rheological parameters. Findings composition, starch gelatinization behavior, as well (microfarinograph, aggregation, extensibility), parameters were determined. The correlation ...

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from f...

BACKGROUND The first documented case of oral mite anaphylaxis has recently been reported in Thailand, with mites possibly originating from cooking flour. OBJECTIVE Our study was designed to assess the effects of cooking flours enhancement and storage conditions on mite proliferation and to provide practical recommendations to prevent mite anaphylaxis. METHODS In a factorial experiment, six ...

Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...

The general objective of this work was to assess the functional properties composite flours obtained from flour Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat (Triticum aestivum L.). results concerning revealed significant differences (p <0.05). Indeed, water absorption capacity, solubility index and hydrated density increase considerably in various flours. On other hand, bulk ...

abstract: nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. in this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...