The usage of soy is increasing year by year. It increases the problem of financial crisis due to the limited sources of soybeans. Therefore, production of oral tablets containing the nutritious leftover of soymilk production, called okara, as the main ingredient was investigated. The okara tablets were produced using the direct compression method. The percentage of okara, guar gum, microcrystal...

l t Detarium microcarpium is a legum nous plant food used traditionally among the Ibos in the South Eastern part of Nigeria as a thickening agent in vegetable soups. Detarium is large y uncharacterised and under exploited. There is a dearth of information in the l terature on this plant ood. The aim of the study is to process, analyze and characterise detar um flour; screen detarium using rats ...

Th e pasting behavior of native Water Chestnut Starch – hydrocolloids mixtures was studied. Th e eff ect of Xanthan, Guar, Carboxy Methyl Cellulose and Acacia on Water Chestnut Starch was examined by using micro Viscoamylograph. It was noticed that all hydrocolloids greatly modify the pasting properties of water chestnut starch. Results showed that gelatinization temperature of water chestnut s...

Nine diabetic patients who were receiving various treatments supplemented their normal home diets (two patients) or metabolic ward diets (seven patients) with guar crispbread for five days. Their mean urinary glucose excretion fell significantly by 38% during the last two days. A significant fall in fasting blood glucose concentration of 1.1 +/- 0.4 mmol/1 (19.8 +/- 7.2 mg/100 ml) was seen only...

The aim of this work was to study the properties of the carboxylated polyelectrolyte obtained from guar gum. The C-6 alcohol functions of galactose units side chains were oxidized first by GO-ase to aldehyde groups and then to carboxylic groups by halogen oxidation. The enzymic oxidation step was followed by the Dische method, by viscosity and light scattering measurements. With regard to previ...

This experiment was conducted to determine standardized ileal amino acid digestibility (SIAAD) of commonly used feed ingredients in poultry diets in Pakistan. These feed ingredients included corn, rice broken (RB), rice polishings (RP), wheat bran (WB), sunflower meal (SFM), cottonseed meal (CSM), guar meal (GM), soybean meal (SBM) from India and Argentine and fish meal (FM). The SIAAD of each ...

To define the type of dietary fibre of fibre analogue with the greatest potential use in diabetic treatment, groups of four to six volunteers underwent 50-g glucose tolerance tests (GTT) with and without the addition of either guar, pectin, gum tragacanth, methylcellulose, wheat bran, or cholestyramine equivalent to 12 g fibre. The addition of each substance significantly reduced blood glucose ...

This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the ...

1. The breakdown and faecal bulking capacity of dietary fibre preparations from wheat bran, apple, cabbage, carrot, and guar gum were compared in man and rat. 2. The degradation of the fibre showed good correlation between man and rat (r 0.99, regression coefficient 0.86). Wheat bran was the least well-digested, 66 and 59% of the neutral sugars being excreted in faeces of man and rat respective...