Rice is the staple food for nearly two-thirds of the world's population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration...

Vital wheat gluten and lecithin (GL) (50:50, w/w) were dry blended in a coffee grinder and a 9.5% (w/v) aqueous slurry was jet-cooked (steam pressures of 65 psi/g inlet and 40 psi/g outlet) to disaggregate wheat gluten and facilitate better dispersion of the two components. The jet-cooked material was freeze-dried and stored at 0 8C for future use. The GL blend was added to pure food grade comm...

The sources of energy used in cooking in most Nigeria homes are fossil fuel and biomass. The fuel is becoming expensive beyond the reach of common person. There is need to source for suitable alternative. Therefore, the work focused on use of solar cooker for cooking some staple food in Nigeria. Preliminary study was carried out to quantify appropriate water requirements for cooking some staple...

For the first time, a simple on-line continuous leaching method, where artificial gastrointestinal fluids are sequentially pumped through a mini-column of food while As is continuously monitored by inductively coupled plasma mass spectrometry (ICP-MS), is used to assess the bio-accessibility of As in Arabic area rice. This on-line leaching method offers several advantages over batch methods; mo...

BACKGROUND Accurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important. In this study, we investigate the diagnostic performance of IgE tests to native and denatured egg proteins. METHODS According to food chal...

Rice polishing is a by-product of rice milling. It is a good source of energy and an assortment of amino acids. The anti-nutritive factors associated with rice polishing reduce the availability of amino acids and other nutrients to poultry. Defatted rice polishing (DRP) was chemically treated with 0.4N HCl and 6% H2O2 solutions by soaking in ratio of 1:1.5. After the chemical treatments, one po...

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...