AIM To study the effect of weaning biscuits supplementation of the nutritional parameters and cognitive performance of the selected children. METHODS Three primary schools situated in Salem District, Tamilnadu, India were selected. A total number of 150 school children, 61 from primary school I, 46 from primary school II and 43 from primary school III comprised the study sample. About 80 prim...

Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume and weight, but has minimum firmness value. A response surface methodology was used to analyze th...

Cookies are a type of biscuit made from soft dough that has high at content and is relatively crunch. can be functional food if ingredients have physiological activities added in the manufacturing process positive effect on health. Some local foods good for health purple sweet potato, red ginger moringa leaves. Sweet potato flour higher levels ash fiber, carbohydrates calories almost same as wh...

The hypoglycemic effect of feeding normal and alloxan-induced diabetic rats with Sweet Potato (Ipomoea batatas)and Irish (Solanum tuberosum)flour fortified vitamin for 21 days was studied. Forty-five white albino were divided into groups five each. are Normal control, control + diet, positive negative test 1 2. Fasting blood glucose 2 hours post-prandial measured at 7 days, 14 days. It found th...

Weaning food was produced from the blends of sprouted and unsprouted sorghum-Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%-14.53%) crude ash (1.53%-1.77%), crude fiber (6.65%-6.88%), crude fat (3.31%-3.73%) and carbohydrate content (65.10%-69.15%). Sprouting and protein supplementation with groundnut improve...

Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, g...

Abstract The paper discusses the possibility of expansion range flour culinary products for a gluten-free diet using chickpea flour. analysis chemical composition wheat and flour, as well glycemic index all components recipe developed product is presented. partial complete replacement with addition caraway, lemon peel potato starch studied. It found that inclusion in pancakes improves not only ...

The quantity and quality of host insect diets is strongly related with the development parasitoid offspring. To evaluate prediction that effects artificial on ecto-larval Bracon hebetor Say (Hymenoptera: Braconidae); Ephestia kuehniella Zeller (Lepidoptera: Pyralidae) larvae were reared different diets. We used corn flour + bran (control), oat bran, rye carob einkorn potato (1:1) as diet. numbe...