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...

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...

Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect common processing methods (soaking, cooking, roasting, dehulling) on content order be used biscuit preparation. Results show...

Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by prot...

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...

Soybean meal is one of the feed ingredients that still imported, so indigofera leaf flour tried as an alternative to local reduce costs. The purpose this study was determine effect (Indigofera sp.) a substitute for soybean on growth performance enlargement striped catfish (Pangasianodon hypophthalmus). This used completely randomized design with 4 treatments and 3 replications. P1 (without subs...