PURPOSE The IL-4 and IL-4 receptor α (IL-4Rα) genes are the key candidate genes for atopy and asthma susceptibility. Exposure to wheat flour can cause IgE sensitization and respiratory symptoms in bakery workers. Therefore, we hypothesized that IL-4 and IL-4Rα single nucleotide polymorphisms (SNPs) may be involved in the pathogenic mechanism of baker's asthma. METHODS Clinical and genetic dat...

Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour a...

BACKGROUND Orange-fleshed sweet potato is an efficacious source of vitamin A. Substituting wheat flour with orange-fleshed sweet potato in processed products could reduce foreign exchange outlays, create new markets for producers, and result in increased vitamin A consumption among consumers provided there is adequate retention of beta-carotene during processing. OBJECTIVE To explore whether ...

The present study was undertaken to evaluate the effects of three different fillers i.e. rice flour, tapioca starch and potato starch, on the physico-chemical and sensory attributes of chicken meat caruncles, so as to find the best filler for chicken snacks. Four different batches were prepared as follows control (35% refined wheat flour), T-1 (22.75% refined wheat flour + 12.25% rice flour), T...

A review of studies conducted on applicationofflours or concen­ tratesfrom &.,oundnut, cowpea, and soybean to improve nutritional charac­ teristics of wheat-based bread and cookies, sorghum-baseduji, and sorghwn­ based kisra are presented.Acceptable cookies were made from compovites containing50%wheat, 35% gr'-undnut,and15% cowpeaflours.At this level of fortification, the protein content was 15...

This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling performance and flour quality. An enzyme cocktail consisting of cellulase, xylanase, and pectinase and five independent variables (enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH) were manipulated in a response surface method...

Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the...

In preparation for a proposed large-scale food fortification program in Cameroon, we completed a nationally representative, cross-sectional, cluster survey to assess the consumption patterns of four potentially fortifiable foods (refined vegetable oil, wheat flour, sugar, and bouillon cube) by women and children. Thirty clusters were randomly chosen in each of three ecologic zones (south, north...

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 @...