The presented work deals with possibilities in isolating amaranth protein. A biochemical procedure was chosen, consisting in employing enzymes acting specifically on protein degradation. Experiments were executed through two-level factor tests, and the influences under study were those of enzymatic hydrolysis duration (1 and 5 h) and temperature (30 and 50 oC) on efficiency of protein hydrolysi...

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 ...

Flour is the main energy source for human and an important ingredient in food processing, example to be used as fillers, thickeners, gel, film forming adhesive. This research aims analyze characteristics of physicochemical properties assess potential utilization palado flour (Aglaia sp) based on its characteristics. The method employed two steps, namely introduction research, which included pro...

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...

Hermetic storage is used to protect grain against insect pests, but its utility is not limited to whole grains. We evaluated hermetically-sealed, polyethylene terephthalate (PET) bottles for preserving wheat and maize flour against red flour beetle (RFB, Tribolium castaneum, Herbst) population growth. Flours infested with RFB and kept in sealed PET bottles experienced much less weight loss over...

Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville) in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour and testing the admixture against the red flour beetle, Tribolium castaneum (Herbst). The toxicity and progeny-reducing effects of the wheat flour treated with protein-enriched pea flour were stab...

Wheat flour dough is a rheologically complex viscoelastic material, whose unique time-dependent properties depend on the quality of the flour, the available moisture, and the extent to which the dough is mixed. The rheological properties developed in dough during mixing are governed by the rate, amount, and type of deformation applied. As a result, dough mixers have evolved into highly complex ...

This paper presents the trend of spina bifida and other neural tube defects in Oman after the nationwide implementation of folate supplementation of pregnant women in 1990 and the fortification of wheat flour with iron and folate in 1996. The annual incidence of spina bifida fluctuated from 2.34 to 4.03 per 1000 deliveries between 1991 and 1996, but fell sharply to 2.11 per 1000 deliveries in 1...

The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour cont...