Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize.

Influence of Spontaneous Fermentation on Some Quality Characteristics of Maize-based Cowpea-fortified Nixtamalized Foods

Amylase production from Aspergillus oryzae LS1 by solid-state fermentation and its use for the hydrolysis of wheat flour

Nine Aspergillus and three of Trichoderma strains were grown on wheat bran (WB) medium under solid state fermentation (SSF) for amylase production. Aspergillus oryzae LS1 produced the highest level of the enzyme. The thermal stability profile of its crude enzyme revealed the half-life time of more than 2 h at 50 and 60ºC. The enzyme production was affected by strain type, incubation periods, le...

Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

NUTRITIONAL STATUS OF MAIZE FERMENTED MEAL BY FORTIFICATION WITH BAMBARA-NUT By

Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate ...

incorpoEvaluation the Nutritional Value and Staling Rate of Toast Breads Fortified with Xanthan Gum and Potato Flour

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...