Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were...

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...

Wood and Cowan (1995) replicated and extended Moray's (1959) investigation of the cocktail party phenomenon, which refers to a situation in which one can attend to only part of a noisy environment, yet highly pertinent stimuli such as one's own name can suddenly capture attention. Both of these previous investigations have shown that approximately 33% of subjects report hearing their own name i...

The consumer demand is increasing for composite flour based bakery products like biscuits.The incorporation of buckwheat can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of buckwheat flour were studied and biscuits were pr...

Multimedia content delivery in IMS, including IPTV, is handled by a separate unit, the Media Function (MF), made up of media control and media delivery units, which in the case of IPTV are the Media Control Function (MCF) and Media Delivery Function (MDF), respectively. According to the different specifications of an IMS based IPTV architecture, the User Equipment (UE) is expected to use the RT...

This work aims at examining the physical, chemical and functional properties of composite flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5% xanthan gum. Nine blends of composite flours were prepared by homogenously mixing rice flour, cassava flour, soybean flour, and potato starch (RF:CF:SF:PS) in the proportions of 30:50:15:4.5, 30:45:20:4.5, 30:40:25:4.5...