Whole millet adjusted to 15% moisture was gradually heated to 97'C over 12 min by passing through a steam-jacketed paddle conveyer to inactive lipid enzymes. Both processed and unprocessed millet were milled to 50% and 80% extraction flours. The 80% flour contained germ fractions. which resulted in much higher protein. lipid. thiamine. riboflavin. niacin. iron. zinc. available lysine. and prote...

About 75% of all kidney stones are composed primarily of calcium oxalate and hyperoxaluria is a primary risk factor for this disorder. Since absorbed dietary oxalate can make a significant contribution to urinary oxalate levels, oxalate from legumes, nuts, and different types of grain-based flours was analyzed using both enzymatic and capillary electrophoresis (CE) methods. Total oxalate varied...

The purpose of this study was to investigate the effects of tannins on starch digestion in tannin-containing sorghum extracts and wholegrain flours from 12 sorghum varieties. Extracts reduced amylase activity in a tannin concentration-dependent manner when the extract was mixed with the enzyme before substrate (amylopectin) addition, with higher molecular weight tannins showing greater reductio...

The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and 30% wheat bran was evaluated. Depending on the level of bran, total dietary fiber (TDF) and soluble dietary fiber (SDF) in uncooked flours ranged from 4.2% to 17.2% and 1.5% to 2.4%, respectively. Precooking by extrusion significantly increased SDF in flours (by 22% to...

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...

Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of...