Moth species were studied from some selected districts of Assam (i.e., Cachar and Barpeta district) to determine their diversity index, species richness and evenness of Arctiidae and Geometriidae family of the moth fauna.The moths were collected by applying specialized trapping methods using UV light operating during night. Collected moth species were identified up to family-genusspecies level....

The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritional properties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat flour. Conversely, wheat flour showed higher contents in carbohydrates. Rheological studies of dough showed clear differences between wheat f...

Grains of the wheat variety Tajan were milled into straight-run flour and bran. Proximate analysis, farinograph experiments and rheological characteristics were conducted. Two types of bran (hydrothermal treated and untreated) at three levels (0%, 5%, 10%) were added to the parent flour. Proximate analysis and farinograph experiments of these flours were conducted. The effects of adding treated...

Accepted: 29/09/2014 Abstract The objective of this work was to investigate the chemical composition, pasting properties and selected functional properties of chickpea and dried green pea flour. The proximate analysis showed that there was a non significant difference in chickpea flour and dried green pea flour composition, except that of crude fat and fiber. The crude fat of chickpea flour sho...

The workplace environment affects the health of workers. Unhygienic conditions are observed in the workplace environment of flour mills as fine organic flour dust gets airborne in the indoor environment of the flour mills. The present work was undertaken to study the health problems related to the workplace environment of flour mill workers. The results show that flour mill workers are receivin...

Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour a...

This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 50°C, soaked for different periods (0, 6, 12, and 18 h), dried at 60°C, and milled into flour. The...

The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...

OBJECTIVES Compare glycaemic response of foods prepared with finger millet flour, using traditional stone grinding and industrial milling. DESIGN Crossover study. PARTICIPANTS Healthy volunteers (n=11) consisting of five males and six females), aged between 20 and 30 years, with a body mass index of 18.5-23.5 Kgm-2. MAIN OUTCOME MEASURES Blood glucose concentration was measured at fasting...