This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from ...

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...

_________________________________________________________________ ABSTRACT Brown flour was developed by incorporating different proportions of wheat bran i.e. 0, 5, 10, 15 and 20% into the residual flour (milling by-product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was obser...

This paper reports on the experimental determination of the thermal conductivities of some selected powdered food stuffs and their mixtures. The foodstuffs considered are: guinea corn flour, rice flour, maize flour, beans flour, cassava flour and yam flour. One to one mixtures of these foodstuffs were made in equal ratios to give mixtures of rice and beans flour, cassava and guinea corn flour a...

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...

Chemical defense is one of the most important traits, which endow insects the ability to conquer a most diverse set of ecological environments. Chemical secretions are used for defense against anything from vertebrate or invertebrate predators to prokaryotic or eukaryotic parasites or food competitors. Tenebrionid beetles are especially prolific in this category, producing several varieties of ...

Two new species of the genus Spinolyprops Pic, 1917 (Tenebrionidae, subfamily Lagriinae Latreille, 1825) are described from Thailand and China (Spinolyprops cribricollissp. n., Spinolyprops thailandicussp. n.). The species characters within the genus are discussed, photographs of all seven Oriental species are added, a species key for the Oriental species is compiled, and a map with the distrib...

The taxonomic and distributional data concerning the representatives of the Quadrideres simplicipes species-group is revised. Selinus parallelus Ancey, 1877, considered by some previous authors as incertae sedis Platynotina species, is transferred to the genus Quadrideres. Q. ruandanus Koch, 1956 is proposed as a synonym of S. parallelus. Lectotypes for Selinus parallelus, S. simplicipes Gebien...

DUE TO A DIVERSITY OF HABITATS AND ITS GEOLOGIC HISTORY, THE US STATE OF CALIFORNIA HOSTS A SPECTACULAR ASSEMBLAGE OF DARKLING BEETLE SPECIES (COLEOPTERA: Tenebrionidae). In addition to being part of the California Floristic Province, one of 34 global biodiversity hotspots identified by Conservation International, California also has additional areas which are parts of the Great Basin, Mojave, ...