Most of the noodles are made from wheat flour, for countries that do not produce this is a problem because need must be imported and generates large amount foreign exchange. This situation resulted in research involving use non-wheat flour or mixing with other to noodles. study aims determine effect substitution yellow sweet potato egg yolk manufacture wet The used factorial completely randomiz...

HarvestPlus, part of the Consultative Group on Internation Agriculture research (CGIAR) Program on Agriculture for Nutrition and Health (A4NH) uses conventional plant breeding techniques to develop staple food crops that are rich in micronutrients, a food-based approach to reduce micronutrient malnutrition known as biofortification. The nutritional breeding targets are established based on the ...

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. potatoes washed; peeled; sliced; dried, milled to Flour. nuts also sorted, cleaned processed into Flour proportioned different samples G1 (100:00:00). Control 100 % wheat flour, G2 (80:10:10), G3 (70:20:10) G4 (60:30:10) respectively. Bread from these proportions was formulated. functional, proximate...

The physiology of the gut lumen of the red flour beetle, T. castaneum, was studied to determine the conditions for optimal protein hydrolysis. Although the pH of gut lumen extracts from T. castaneum was 6.5, maximum hydrolysis of casein by gut proteinases occurred at pH 4.2. The synthetic substrate N-alpha-benzoyl-DL-arginine-rho-nitroanilide was hydrolyzed by T. castaneum gut proteinases in bo...

Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter b...

The response surface method (RSM) has an important application in formulation of new products. This study determined the effect electric hot-air drying on functional properties flour made from orange-fleshed sweet potato (OFSP). Flour cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed by STAT EASE software version 8.01.0. dried at 70 °C for 8.6 hrs...