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...

In this paper we obtain a weakness in the design specification of ACORN, which is a competitor of CAESAR competition. We show that there exists a probabilistic linear relation between message bits and ciphertext bits, which holds with probability greater than 12 . This is the first paper which finds a probabilistic linear relation between message and corresponding ciphertext bits of ACRON, and ...

_________________________________________________________________ ABSTRACT Brown flour was developed by incorporating different proportions of wheat bran i.e. 0, 5, 10, 15 and 20% into the residual flour (milling by-product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was obser...

This paper reports on the experimental determination of the thermal conductivities of some selected powdered food stuffs and their mixtures. The foodstuffs considered are: guinea corn flour, rice flour, maize flour, beans flour, cassava flour and yam flour. One to one mixtures of these foodstuffs were made in equal ratios to give mixtures of rice and beans flour, cassava and guinea corn flour a...

The influence of four cereals namely, flours of wheat (Triticum aestivum L.), millet (Pennisetum glaucum L.), sorghum (Sorghum bicolor (L.)Moench) and maize (Zea mays L.)on the growth and development of T. castaneum was investigated at ambient tropical laboratory conditions of 30±3 ̊C and relative humidity of 75±5%. The antinutrients, mineral profile and proximate compositions of the four flour ...

Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibr...

Steve Anderson is the CEO of Preceptis Medical, Inc, a medical device ENT start-up developing tools and procedures, which allow pediatric tympanostomy surgery to be performed without the risk of general anesthesia or the costs associated with an OR. Prior to this position, he was the President of Acorn Cardiovascular, Inc., a medical device manufacturer developing life-sustaining therapies for ...

Acorn – the Beginning The year was 1979. Atari introduced a coin-operated version of Asteroids. The programming language ADA was born. 3COM, Oracle, and Seagate were founded. TI entered the computer market. Hayes marketed its first modem, which became the industry standard for modems. The Motorola 68K and Intel 8088 were released. And Hermann Hauser and Chris Curry, with the support of a group ...

In eastern U.S. oak forests, defoliation by gypsy moths and the risk of Lyme disease are determined by interactions among acorns, white-footed mice, moths, deer, and ticks. Experimental removal of mice, which eat moth pupae, demonstrated that moth outbreaks are caused by reductions in mouse density that occur when there are no acorns. Experimental acorn addition increased mouse density. Acorn a...