The aim of this study was to evaluate the effect of Supplementations of teff (Eragrostis teff (ZUCC.) Trotter) grain flour to wheat flour at 0, 5, 10, 15 and 20% levels on organoleptic and nutritional evaluation of the supplemented bread. Protein, moisture, ash and falling number as well as rheological evaluation were estimated for prepared flour blends and dough. Besides, organoleptic assessme...

INTRODUCTION In Nigeria, nursing mothers are advised to give their infants plantain flour paste 'amala ogede' with 'ewedu' Corchorus olitorius soup during the process of weaning. Over-matured okra is typically discarded resulting in substantial post-harvest waste; the seed could be processed into okra seed flour for the fortification of plantain flour. The aim of this study is to evaluate the e...

The pine processionary caterpillar is the larval form of the Thaumetopoea pityocampa moth. Mediterranean forests regularly suffer plagues of this insect, which has been moving north as a result of global warming. When the small urticating hairs that develop during the last 3 larval stages are shed and can become airborne. If they come in contact with skin, they can cause a variety of reactions,...

Local species abundance is related to range size, habitat characteristics, distribution type, body size, and life-history variables. In general, habitat generalists and polyphagous species are more abundant in broad geographical areas. Underlying this, local abundance may be explained from the interactions between life-history traits, chorological pattern, and the local habitat characteristics....

European Paleolithic subsistence is assumed to have been largely based on animal protein and fat, whereas evidence for plant consumption is rare. We present evidence of starch grains from various wild plants on the surfaces of grinding tools at the sites of Bilancino II (Italy), Kostenki 16-Uglyanka (Russia), and Pavlov VI (Czech Republic). The samples originate from a variety of geographical a...

On-trap moth automated identification suffers the problems of varieties of moth pose, life stage and sex, which 5 finally lead to incomplete feature extraction and mis-identification. Due to the intra-species variance, a pose 6 estimation-dependent automated identification method using deep learning architecture for on-trap field moth 7 sample is proposed in this paper. To solve the segmentatio...

The influences of different variables on the viscosity and gel formation of the konjac flour produced from Amorphophallus oncophyllus have been studied. At the concentration studied, the 1.5% konjac flour yielded a viscous solution than that of 0.5% konjac flour. The viscosity of konjac flour solution were unaffected by pH (pH 2 to pH 8), salt concentration (0-10% w/v), and high acid (pH 3.5) /...

This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from ...

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...