This study describes the application of the laser photoacoustic spectroscopy (PAS) for quantification of total carotenoids (TC) in corn flours and sweetpotato flours. Overall, thirty-three different corn flours and nine sweetpotato flours were investigated. All PAS measurements were performed at room temperature using 488-nm argon laser radiation for excitation and mechanical modulation of 9 an...

This research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours. Photomicrographs of enzymatically treated flours suggested the production of fragile struc...

Soybean flours stored for 20 years at -20 degrees C retained protein polypeptide profile integrity. Proteins in stored soybean flours retained their immunoreactivity. Long-term frozen storage of seed flours at -20 degrees C did not adversely affect seed protein in vitro pepsin digestibility.

Germination and roasting are the simple and easily adaptable technologies for reduction of bulkiness and increasing shelf life of cereal and legume based food formulations [1]. Germination has been reported to induce an increase in free limiting amino acids and available vitamins with modified functional properties of seed components [2]. It has also been shown to decrease anti nutritional fact...

Soya bean (variety TGX 1835-10E) is a legume commonly produced and consumed in Cameroon. Despite its affordability compared to animal sources of proteins, protein energy malnutrition (PEM) still observed the country especially rural areas. This can be attributed way available soya processed which easily affect physicochemical properties reduce nutritional value functional properties. study was ...

Two types of crushing were applied to grains of red sorghum: manual crushing using a mortar and pestle of kitchen and mechanical crushing using a hammer mill. The flours obtained at the end of these various crushing were filtered and subdivided in different fractions according to the diameters of the mesh of the sieves (0.16mm; 0.25mm; 0.315mm; 0.4mm, and 0.63mm...). Some physical, chemical and...

Whole flours from four oat lines with different amounts of beta-glucan (4.8-8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the beta-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also ...