Roasted and non roasted full fat or partially defatted flaxseed flours (Linum Usitatissimum) were evaluated for their proximate composition, mineral profile and functional properties. Significant increase in the crude protein, crude fiber, ash and mineral contents in the partially defatted flaxseed flours (both roasted and non-roasted) was observed. Partial defattening improved the foam capacit...

Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean-based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end-products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. ...

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’ Bambara nut was subjected to different treatments prior to mechanical dry dehulling and milling into flours. Physicochemical properties of the flours and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from co...

The present investigation was undertaken to develop nutritious and fibre rich cake by substituting a part of wheat flour (maida) with barley and finger millet flours. Sponge cake was prepared from maida alone and by replacing maida with varying levels (5 to 20%) of barley and finger millet (FM) flours. Cake prepared from maida recorded the highest overall acceptability score but it did not diff...

background and objective: the quality of flat breads depends in part on the textural and structural properties of breads during storage. these properties are largely affected by flour quality. this research aimed at evaluating textural and structural properties of lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...

Growing interest in organic agriculture has prompted this study aiming to evaluate nutritional content of wheat flours originating from organic and conventional production systems. Obtained results showed that organic samples had significantly lower protein content and lower levels of Ca, Mn and Fe compared to conventional samples. Protein digestibility and levels of K, Zn and Mo were significa...

Extrusion cooking as an attractive process for continuous food production has been extensively developed in recent years. The high temperature–short time extrusion cooking is used in the food industry to produce direct expanded products such as snack foods, breakfast cereals and pet foods (Miller, 1990; Moore, 1994; Rokey, 1994). Extrusion of food material results in starch gelatinization, dena...

Total carotenoids (TC) were determined as a measure of total xanthophylls in grain flours and grits, by new validated spectrophotometric method based on A1cm1%-approach. The general analytical procedure is easily adjustable to different samples, the number of extraction steps depending on TC concentration in the sample. Basically, two methods have been suggested: the rapid one for low-TC sample...

This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...