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...

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...

Polypropylene/wood flour composites were melting compounded in an internal mixer at 190°C and 60 rpm rotor speed and then samples were fabricated by injection molding. Effects wood flour content on the physical properties of composites was investigated. For this purpose, hardness, water absorption and thickness swelling of samples was determined at different levels of wood flour content. The re...

Cereal Chem. 84(3):271-275 Wheat protein quantity and composition are important parameters for wheat baking quality. The objective of this study was to use fractionation techniques to separate the proteins of flour mill streams into various protein fractions, to examine the distribution of these protein fractions, and to establish a relationship between protein composition and breadmaking quali...

In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture...

despite a highly beneficial role of water soluble arabinoxylans, the information about the effect of their addition on the properties of rye dough is lacking. the aim of this study was to check the influence of their modification methods and properties on water binding capacity of rye flour and suggest some possible explanations for the action of various fractions of arabinoxylans. three modifi...

The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P < ...

Studies of quality and safety organic flour oils for the development cookies are considered. The objects study samples spelt, corn coconut flour; (camelina hemp). purpose is to substantiate feasibility using raw materials new cookie recipes. To determine flour, nutritional value, physicochemical parameters indicators (content salts heavy metals) have been analyzed. oils, fatty acid composition ...