Foods such as breads and breakfast cereals enriched with a combination of soy protein (soy grits and/or soy flour) and whole linseed are gaining popularity. Regular consumption of either whole grains or soy protein can lower risk factors for coronary heart disease. Furthermore, linseed is a rich source of the omega-3 fatty acid. alpha-linolenic acid (LNA), with purported cardiovascular benefits...

Ayam Kampung Unggul Balitnak (KUB) is the result of selecting native Indonesian kampong chicken strains for six generations that have advantages in terms maintenance due to level feed consumption less. The aim this research was effect soybean flour on performances Superior Kampong Chicken (KUB). This study used a completely Randomised Design consisting 5 treatments and 4 replicates. consisted T...

• EAEP increased extractability and bioaccessibility of soy isoflavone aglycones. phenolic compounds. resulted in extracts with higher antioxidant potential. improved the functional biological properties extracts. The effects enzymatic extraction strategies on extractability, bioconversion, biologically active aglycones, total content, activity aqueous from full-fat flour were evaluated. Protea...

Breakfast cereals were produced by roasting (t = 280°C) - a dry heat treatment process to gelatinize and semidextrinize the starch - in order to generate dry ready-to-eat products from blends of African yam bean (AYB), maize (M), and defatted coconut (DC) flour. Six samples were generated by mixing AYB and maize composite flour with graded levels of DC flour (0%, 10%, 20%, 30%, 40%, and 50%) to...

Background For many years, bakers have been considered a professional group at risk of developing allergic diseases by factors related to the work environment. In our country, in this employment sector, the frequency of allergic sensitization to dust mites, wheat flour, soy and yeast is not known. This study aimed at assessing the frequency of work-related symptoms and sensitivity to mites and ...

This study investigated long-term effects on nutrient digestibility and protein and lipid growth of soy protein and lipid levels used in commercial grower diets for Atlantic salmon. Two series of Ž . extruded diets were formulated to contain either 45% protein and 32% lipid medium fat or 40% Ž . protein and 39% lipid high fat . Each series consisted of six diets in which a soy protein source Ž ...