This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, plantain) for their nutritional functional properties. For all GF investigated, starch was the major component, except nut with lower content (<45%), but higher fiber (8.8–35.4%). The amount of calcium, magnesium, zinc, potassiu...

The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, flour properties was studied by using experimental design response surface modelling approach. modelled were groat hardness, flake particle size milled from groats flakes. In the experiments, factors moisture content, temperature, duration central composite face-centred (CCF). Three untreated cultivar sa...

Corresponding Author Email : [email protected] The study evaluated effect of ascorbic acid and citric acid treatments on the functional and sensory properties of yam flour. Yam (Dioscorea rotundata) tubers were washed, peeled and cut into thin slices of 1cm thickness. The slices were divided into 7 portions. The 1st portion served as control. The 2nd, 3rd, 4th and 5th portions were soaked i...

The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The...

Freshly harvested grains contain loads of thousand to million bacteria and mold spore per gram and the microbial contribution of cereal grains and flours to convenience foods is an important consideration from public health aspects and as a source of possible spoilage agents. Although the microbial load of cereal grains, meals, and flours may not constitute a spoilage problem by itself, the num...

The proximate composition and functional properties of three edible mushroom (Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél.) flours used in Nasarawa state, Nigaria were investigated using standard analytical techniques. The samples contained crude protein in the range of 18.5% in Omphalotus olearius to 21.5% in Ganoderma spp. Crude fat varied with values ...

Ochratoxin A is a mycotoxin produced mainly by Penicillium verrucosum and Aspergillus ochraceus. Although typically considered a cereal contaminant, it has also been detected in dried fruit, nuts, meat and derivatives. To estimate the quantity of ochratoxin A that might be ingested by Italian consumers from these foods, 211 cereal derivatives (flours and bakery products) were analysed by high-p...

Various digestion procedures were carefully investigated and accurately evaluated with respect to their effect on the analysis of cereals and cereal flours. Multielement methods were selected and well developed for the determination of essential (Cr, Cu, Fe, Mg, Mn, and Zn), nonessential (Ag, Al, Ba, Bi, In, and Ga), and toxic (Cd and Pb) minor and trace elements by inductively coupled plasma-a...

Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, ...