The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The...

Cereal Chem. 73(6):770-774 Analysis of different wheats and flours for vitamin B6 using water exin PN (0.9-2.7 nmol/g). Mean values (± standard deviations) were 5.0 ± tracts and reverse-phase high-performance liquid chromatography 1.8 nmol/g for total vitamin B6; 1.7 ± 0.5 nmol/g for PN; and 3.4 ± 1.8 revealed significant variation in content of pyridoxine (PN) and pyrinmollg for PNG. American ...

Abstract Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it an underutilized neglected product. It has low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics bread made from wheat finger (FM) composite flours. Wheat flour was blended FM at 10%, 20%, 30% 40% levels for pro...

The physical and functional properties of trifoliate yam flours processed using different pre-treated methods at varying harvesting periods were examined. The flours were subjected to physical (bulk density) and functional (water absorption, solubility and swelling power) analyses. The bulk density values for the trifoliate flours ranged from 0.54-1.03 g/cm3. The parboiled flours had higher bul...

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...

Asthma caused by allergy to proteins from cereal grains is one of the most common types of occupational asthma (OA) worldwide and its prevalence does not appear to be declining. Baker’s asthma is the most serious manifestation of occupational allergy among bakery workers, which develops after inhalational exposure to flour dust allergens encountered in the work environment. Exposure to cereal f...