In Madagascar, maize constitutes the third staple food. Traditionally, cereal gruel (made up from rice or flour) is supplementary food for Malagasy children. This work involved a comparative study of hydrothermal behavior four flours sold on market and their starches, in order to identify best use systems, especially infant nutrition. Studies functional properties such as swelling power, solubi...

The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours were evaluated in comparison to chickpea flour characteristics. Protein content of these flours was in the range of 22.5 24.1%. Fat content was highest in chickpea (4.8%) and lowest in horse gram (1.4%). Resistant starch and phytic acid were significantly higher in cowpea flour. Compared to...

Roasted and non roasted full fat or partially defatted flaxseed flours (Linum Usitatissimum) were evaluated for their proximate composition, mineral profile and functional properties. Significant increase in the crude protein, crude fiber, ash and mineral contents in the partially defatted flaxseed flours (both roasted and non-roasted) was observed. Partial defattening improved the foam capacit...

BACKGROUND Neural tube defects (NTDs) are some of the most common congenital anomalies. Proper folic acid supplementation is a dominant risk factor, which has been shown to decrease the incidence of NTDs. In Canada, the incidence of neuroblastoma has presented a considerable decrease of 60% as a result of enrichment cereal grain flours with synthetic folic acid. The aim of this study was to inv...

Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean-based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end-products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. ...

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’ Bambara nut was subjected to different treatments prior to mechanical dry dehulling and milling into flours. Physicochemical properties of the flours and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from co...

Nowadays there is an increasing demand for vegetable protein sources as alternative to that of animal origin, not only its greater environmental sustainability but also relationship with lower risk suffering cardiovascular diseases. Legumes, cereals and seeds are seen a good proteinaceous source providing well dietetic fiber phytochemicals antioxidant properties. However, their digestibility bi...