Brown Norway rats were immunized with gluten, and then fed a diet containing hypoallergenic flour or an amino acid mixture. The rats were then made to inhale a solubilized gluten to induce gluten-specific bronchial asthma. The antibody levels in the serum of rats were measured by ELISA, and cell counts were done on cytospin preparations of bronchoalveolar lavage fluid. Body weight was decreased...

Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content. At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study. Considering the content of phenol...

Wheat flour is an important source of nutrient and as such is widely consumed in most part of the world, as bread and other pastries. Due to its high consumption, the presence of heavy metal at high concentration would be a significant health risk. Based on the soil in which the wheat was grown and the milling technology employed in making the flour, the heavy metal content of wheat flour varie...

Physicochemical properties of rice flour and rice starch differing in amylose content were evaluated in Setra Ramos and Mentik Susu rice varieties. The objectives of this research was to determine the physical properties i.e. thermal, X-ray diffraction patterns and chemical properties i.e. moisture content, lipid content, protein content, total starch content, amylose content, FT-IR analysis, a...

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (...

Proximate composition and functional properties of prickly pear seed flour (PPS); protein concentrate and the effect of pH on these properties were investigated. The protein content, crude fat and crude fiberof PPS flour and protein concentrate averaged 13.62 and 62.41, 10.43 and 3.57 and 9.23 and 5.31%, respectively. The minimum protein solubility was observed at pH 4.5, as 16. and 15% while m...

Introduction In many developing countries, fortification of flour with iron is now a feasible and costeffective strategy to reduce the prevalence of iron deficiency. In developed countries, fortification of flour with iron during the last half of the twentieth century was an essential factor in the reduction of iron deficiency. Nevertheless, in some of these developed countries, programs of iro...

The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...

In-house cocoa flour RMs instead of CRMs were prepared and checked for its homogeneity and stability. Due to CRMs limited availability in terms of matrices of concern and high production cost when making in-house cocoa flour, RMs are alternatively used for daily quality control in the laboratory. The analysis method for reliable checking of homogeneity and stability of cadmium content in the in...

Methods to sequentially extract and fractionate wheat flour proteins were evaluated to reliably quantify gliadins, glutenins, and albumins/globulins in single flour samples. Compositions of the resulting protein fractions were analyzed by RP-HPLC combined with SDS-PAGE. Unknown proteins were identified by mass spectrometry or N-terminal sequencing. The best separation and recovery of discrete a...