Adding amylase to fortified blended foods can improve energy density, and increase child's energy and nutrient intake. The efficacy of this strategy is unknown for the World Food Programme's Super Cereal Plus (SC+) and Super Cereal (SC) blends. The primary goal of this study was to investigate the increased energy intake from amylase-containing SC+ and SC compared to control porridges in Burkin...

Hydration kinetics of tef flour breakfast cereals extruded at barrel temperatures of 110, 130, and 150°C was investigated by hydrating them in water and whole milk at 25°C (±1°C). The normalized Weibull model described the rehydration characteristics of the extrudates in water and milk adequately (R (2) = 0.98-0.99). Water absorption rate was significantly (P < 0.05) influenced by barrel temper...

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans arabinoxylans, as well bioactive substances accompanying dietary fiber. Most types whole-wheat have unfavorable baking sensory properties. The finest granulation bran particles in the flour has significant effect on reducing or eliminating these defi...

In many countries, baby cereals are the first solid food given to 3-4-month-old babies after weaning and to infants aged 6-12 months. Various simple technologies are traditionally used in the processing of cereals, including toasting, hydrolysis, and drying. In this study color and hydroxymethylfurfural (HMF) assays have been used to evaluate heat effects induced during the manufacture of these...

Complementary foods (CFs) provided to infants and young children (IYC) in sub-Saharan Africa contain ingredients that are susceptible aflatoxin contamination. Chronic dietary exposure aflatoxins is associated with health consequences. This study assessed the risk of IYC (6-12-month-old) Kongwa, Tanzania through CFs. The intake flours (ingredients) CFs by 35 was estimated multiple-pass 24-hr rec...

Whole millet adjusted to 15% moisture was gradually heated to 97'C over 12 min by passing through a steam-jacketed paddle conveyer to inactive lipid enzymes. Both processed and unprocessed millet were milled to 50% and 80% extraction flours. The 80% flour contained germ fractions. which resulted in much higher protein. lipid. thiamine. riboflavin. niacin. iron. zinc. available lysine. and prote...

About 75% of all kidney stones are composed primarily of calcium oxalate and hyperoxaluria is a primary risk factor for this disorder. Since absorbed dietary oxalate can make a significant contribution to urinary oxalate levels, oxalate from legumes, nuts, and different types of grain-based flours was analyzed using both enzymatic and capillary electrophoresis (CE) methods. Total oxalate varied...

The purpose of this study was to investigate the effects of tannins on starch digestion in tannin-containing sorghum extracts and wholegrain flours from 12 sorghum varieties. Extracts reduced amylase activity in a tannin concentration-dependent manner when the extract was mixed with the enzyme before substrate (amylopectin) addition, with higher molecular weight tannins showing greater reductio...