The composite flour was produced with wheat flour, sweet potato chick pea and soybean (WF:SPF:CPF:SF) in the proportions of 100:0:0:0 (control), 0:100:0:0 (100% SPF), 70:10:10:10 (10% 60:20:10:10 (20% 50:30:10:10 (30% 40:40:10:10 (40% 30:50:10:10 (50% 20:60:10:10 (60% 10:70:10:10 (70% SPF). addition SPF blends leads to elevation fiber, ash, minerals, bioactive components. Protein content increa...

The gluten-free Quality Protein Maize (QPM) and pasta made from such grains would have far-reaching implications for achieving nutritional stability. As a result, the aim of this study was to see whether QPM combined with legume flours could be used make (pasta without gluten protein). Furthermore, effect adding spirulina (2, 4, 6, 8 10 %) on color, appearance, cooking, physical, sensory qualit...

Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g),...

Abstract A practical solution to the problem of increasing nutritional value bread is use high-protein soy seeds and pumpkin processing product - pectin, potential which improve quality bread, intensify technological process, enhance detoxification properties finished products, including easily fermentable sugars, nitrogenous mineral substances, vitamins, dietary fiber. The possibility using wh...

Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total,...

Iron fortification has been used to enhance iron intake in many developed countries for more than 50 years, but only in the last decade has this strategy been applied on a large scale to other parts of the world. Iron fortification of rice is being instituted in the Philippines. Initially, the rice will be produced in government-controlled rice mills and sold at low cost mainly to low income fa...