Cereal Chem. 72(l):33-37 The FY sedimentation test is commonly used by manufacturers of Spring and Western Soft White wheat classes decreased. Examination steamed and fried noodles as one of their flour quality specifications. of flours increasing in protein content and dough strength suggested that The FY sedimentation values of Canadian wheat flours were determined, the latter was associated ...

HIGHLIGHTS In Brazil, many banana cultivars can be used in the making of flour. Flours prepared from pulp, peel, or whole (pulp and peel). Staged I II maturation should prioritized due to starch content. The sensory analysis supports possibility industrial use flours.

Consumption of legumes is associated with a number of physiological and health benefits. Legume proteins complement very well those of cereals and are often used to produce gluten-free products. However, legume seeds often contain antinutritional compounds, such as phytate, galactooligosaccharides, phenolic compounds, lectins, enzyme inhibitors, whose presence could affect their nutritional val...

Previous research from our laboratory has demonstrated that near-infrared reflectance spectroscopy has utility in predicting rumen-undegradable protein (RUP) contents of legume and grass silages. This study was conducted to evaluate whether application of previous research techniques could yield a useful near-infrared reflectance spectroscopy RUP prediction system for legume and grass hays. Leg...

Inoculation of forage and grain legumes with rhizobia is an important process to maximize biological N2 fixation capacity in these crops. Inoculation has the potential of increasing dry matter yield, N yield, and residual N levels. However, yield responses to inoculation are not universal in the region. In fields that have previously grown the same grain legume crop (i.e. contain an endemic rhi...

Triticale (X Triticosecale Wittmack) is an artificial hybrid of wheat (Triticum sp.) and rye (Secale sp.) first bred in laboratories during the late 19 century. In little more than a century, triticale has developed from a biological curiosity to a practical crop. Plant breeders have made efforts to overcome main problems of triticale: preharvest sprouting, susceptibility to diseases, sensitivi...

233 Plantains and bananas (Musa sp.) are important starchy staples in Ghana. Processing of plantains into flour is limited as most plantain foods are eaten as boiled, fried or roasted. However, after the introduction on local and foreign markets of instant plantain fufu (popular West African food) flour consisting of plantain flour and cassava starch, interest in plantain flours as a commercial...

Green banana flour was extruded through a co-rotating twin-screw extruder with constant barrel temperature. The objectives of this study were to determine the effect of extrusion cooking variables (feed moisture, FM, 20% and 50%; screw speed, SS, 200 and 400rpm) and storing of the extruded flours at 4°C for 24h on the physicochemical properties, resistant starch (RS), pasting properties and ant...

BACKGROUND baker's asthma is a well-known occupational lung disease which usually develops in adults. We report the case of a two years old boy who suffered from asthma, urticaria and atopic dermatitis for twelve months, whose symptoms were associated to visits to his grandfather's bakery. METHODS AND RESULTS skin prick tests (SPT) were made to dust mites, moulds, flours, alfa-amylase and egg...