The study was based on correlating a dataset of in vivo mean starch digestibility coefficients obtained in the immediate post-weaning phase of piglets with a range of dietary in vitro variables. The paper presents a model that predicts (R2 0.71) in vivo average starch digestibility coefficients in the 0.5 small-intestinal region of newly weaned piglets fed cereal-based diets using seven in vitr...

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...

There is a need to improve the nutritional and functional characteristics of breakfast cereal products (BCP) consumed worldwide, namely by increasing content diversity dietary fibre enrichment in micronutrients bioactive compounds. Considering high amounts fruit vegetable by-products (FVB) generated industrial processing, associated environmental issues but also their richness nutrients phytoch...

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.

Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists the processing grain flour (dark wholemeal) baking industries sourdough bread making. During last fifty years, there has been decline consumption Czech Republic. nutritionally interesting due its high fibre content. part review presents development products, nutritional significance changes prope...

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...

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 ...

Malnutrition is a real public health problem, particularly in low-income households. Therefore, the objective of this work to improve nutritional quality complementary foods based on maize and millet flours intended for children during diversification period Thus, biochemical phytochemical composition ten cereal-based formulations (maize millet) incorporated or not with Imbrasia oyemensis cater...