tobacco is planted extensively in golestan province and high volume of its stem wastes remained without using and it is burned. as a useful purpose of these wastes and to reduce the environmental problems, in this the mechanical properties of polypropylene composites reinforced with tobacco stalk flour were studied. for this purpose, the tobacco stalk flour as the reinforcement, in three levels...

Soya bean formulae have, for some time, received considerable attention as substitutes for human and cows' milk in infant feeding (Dean, 1953), but relatively little is known about the value of soya as a substitute for cows' milk in the treatment of acute kwashiorkor. Dean (1952) found that the progress of children with uncomplicated kwashiorkor on a locally prepared soya banana mixture was sim...

1. The effect of partial replacement of meat protein with three different soya-bean-protein products on bile acid and cholesterol excretion was studied in seven ileostomy subjects. Four different tests diets containing 60 g meat, rice and bread protein, or a replacement of 250 g protein/kg total dietary protein by soya-bean protein from soya-bean flour, soya-bean concentrate or soya-bean isolat...

Although recent evidence clearly indicates that trypsin inhibitors (TO and low protein digestibility are the major factors responsible for the pancreatic hypertrophic and growth inhibitory effects of raw soybeans, there was uncertainty regarding the biological threshold level of TI at which these biological effects occur. To obtain such data, dehulled defatted flakes (10% dietary protein) conta...

The true digestibility coefficient, biological value, and net available protein of diets based on processed soya flour supplemented with dl-methionine hydroxy analogue (MHA) or dl-methionine (at a level of 1.2 g/16 g N) have been determined in children aged 8-9 years. The mean daily intake of protein by the children on the different diets was maintained a t a level of about 1.2 g/kg body weight...

The research intended to explore the possibility of fortifying the soy flour and rice bran to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Suplementation of wheat flour with soya and rice bran was tried at 10 %, 15%, 20%, 25% level each. Prepared biscuit is subjected to physical, Sensory and nutritional ana...

The soya bean has been one of the staple foods of China and Japan for centuries; but it has never been consumed to any extent by other nations. Hitherto it has been grown chiefly in Manchuria, whence it is exported to Europe and America. The cost of production is low. In composition it is rich in fat and protein. In fact it resembles meat more in composition than other legumes or cereals do. It...

1. The adsorption of bile salts from aqueous solution on the soya-bean flour, wheat bran, fine dry sawdust and lucerne (Medicago sativa) was measured. Adsorption on to the residuum after the first three of these substances had been extracted with organic solvents, pronase or solvents, pronase and acid (to produce lignin) was also measured. 2. The removal of saponins from soya-bean flour did not...

A Clextral BP-10 (type BC45) co-rotating twin-screw extruder was used for texture modification of extrudates. Dry materials were mixed in a mixer for 15 min at low speed before extrusion. Moisture content 21–23% and addition of soya bean flour (0–40%) showed significant influences on the texture of the extrudates. Addition of soya bean flour in the range from 0 to 40% increased the diametrical ...