Background: Several studies have examined the effects of folic acid fortification on the occurrence of orofacial clefts. This study was carried out to evaluate the impact of flour fortification with folic acid on oral clefts in Northern Iran.   Methods : In this hospital based study from March 2006 to September 2009, we screened the total number of live births at all hospitals in Golestan pro...

To determine the effect on blood glucose of removal of protein from wheat products, healthy volunteers took test meals of white bread made from either regular or gluten-free flour. After bread made from gluten-free flour, the blood-glucose rise was significantly greater. This corresponded with a significantly more rapid rate of digestion in vitro and reduced starch malabsorption in vivo as judg...

Cereal Chem. 66(4):317-320 The thermal properties of whole grain milled rice and milled rice flour samples. Gelatinization enthalpies were about 40% greater in whole grain were investigated by differential scanning calorimetry. Thermal curves rice compared to rice flour for each variety. Heating rate studies conducted were obtained on representative long, medium, short, and very low amylose on ...

The aim of this study was to determine the effect ascorbic acid (Vitamin C) as improver in bread on blood glucose response (BGR), Glycemic Index (GI) and Load (GL) healthy subjects. Three concentration namely, 5ppm, 10ppm 15 ppm were added Ab-Graib wheat flour 72 90% extraction making local flat bread. Chemical composition produced sensory properties determined order assess quantity intake by V...

An experiment was conducted in glass aquaria to study the growth performance of common carp fry fed on four different feeds for 120 days. Four different feed ingredients used were fish meal + soybean+ Groundnut cake+ rice bran +wheat flour, fish meal + Groundnut cake + rice bran + wheat flour, soybean + Groundnut cake + rice bran + wheat flour and commercial cattle feed. The feed was supplied @...

1. The effects of various factors on rates of flow and composition of digesta leaving the abomasum of preruminant calves were studied. The possible relation of some of these effects to the development of serum antibodies to certain dietary constituents has also been examined. Two situations were distinguished: (a) unsensitized responses, shown by calves receiving milk protein or soya-bean produ...

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations exist...

When normal volunteers ate isocaloric wheat-based meals, their plasma insulin responses (peak concentration and area under curve) increased stepwise: whole grains < cracked grains < coarse flour < fine flour. Insulin responses were also greater with fine maizemeal than with whole or cracked maize grains but were similar with whole groats, rolled oats, and fine oatmeal. The peak-to-nadir swing o...

This research was designed to evaluate the effectiveness of fortified flour on micronutrient status in poor rural adult women. A total of 4,700 farmers as the intervention group were supplied with multi-nutrient fortified wheat flour for three years, while 2750 farmers as the control group were supplied with unfortified wheat flour. Wheat flour was fortified with vitamins A, B-1, B-2, niacin, f...