A new commercial formulation, F2, was evaluated as a protectant of stored wheat, stored maize, and stored rough (paddy) rice. This formulation comprises the technical active ingredients 0.03% deltamethrin, 0.37% piperonyl butoxide, and 0.95% chlorpyriphos-methyl, plus 10% mineral oil and 88.0% of the diatomaceous earth Protect-It. Tests were conducted with dust and slurry formulations at 50 and...

Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, en...

The effect of wood flour and coupling agent content on the hygroscopic thickness swelling rate of polypropylene composites was investigated in this study. To meet this objective, the wood flour was compounded with polypropylene and coupling agent in an internal mixer; then the samples were fabricated by injection molding. The concentration was varied from 40 to 60% for wood flour and from 0 to ...

This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglome...

BACKGROUD The aims of this study were to analyze the differences in nutrient content and isoflavones in tempe flour and tofu flour, and to analyze the effect of tempe and tofu flour on cognitive function of female rats after ovariectomy. METHOD Seventy two (72) white female Sprague Dawley strain rats, aged 12 months were used for this study. Before the intervention 52 rats underwent ovariecto...

Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics o...

Rice flour, corn flour and deoiled rice bran blends were used to prepare ready-to-eat extrudates