BACKGROUND An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. OBJECTIVE A field study was conducted in Uganda, Malawi, and Guatemala to obtain data o...

In current study, the effects of Iranian rice cooking method (Kateh) on residue levels of 41 pesticides were investigated. The pesticides were selected according to Iranian National Standards Organization (INSO) regulations and covered 18 permitted and 23 banned pesticides belonging to different chemical classes such as organophosphate, triazole, and carbamate. A 250 g portion of rice sample wa...

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from f...

to evaluate durum pasta quality traits, using international standards, a study was conducted on seven improved and local durum wheat varieties. the traits examined included grain vitreousity (i.cc. no. 129), grain hardness index (h.i.), yellow berry (y.b.(, black point (h.p.), hectoliter weight (h.l.w.), thousand kerne! weight (t.k-w.j, protein percentage (i.cc. no. 105.1), protein quality ...

The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in onl...

HOSSAIN, A.B.M.S. and A.N. BOYCE, 2009. Biodiesel production from waste sunflower cooking oil as an environmental recycling process and renewable energy. Bulg. J. Agric. Sci., 15: 312-317 Comparison of the optimum conditions of alkaline-catalyzed transesterification process for biodiesel production from pure sunflower cooking oil (PSCO) and waste sunflower cooking oil (WSCO) through transesteri...

It is a matter of shame for all of us that even after 55 years of independence there are 63 % of total rural households in India which use only kerosene for lighting. Majority of the kerosene lamps are hurricane type lamps, which produce very poor light of about 60-70 lumens. Similarly, rural areas in India use about 180 million tons of biomass fuel for cooking through very inefficient and smok...

Wood and charcoal fuels, widely used in Sierra Leone for cooking, may impact indoor air quality. Until now, there is presently lack of data to quantify the extent of impact. In this study, concentrations of polycyclic aromatic hydrocarbons (PAHs), suspended particulate matter (SPM) and carbon monoxide (CO) were measured in kitchens with wood and charcoal stoves during cooking in rural areas. PA...

The study was conducted to investigate the optimum conditions for biodiesel formation from pure (virgin) soybean cooking oil (PSCO) and waste soybean cooking oil (WSCO) coming after alkaline transesterification process in combination with methanol, ethanol and 1-butanol. Some important variables such as volumetric ratio, types of reactants and catalytic activities were selected to obtain a high...