The need to improve and enhance the nutritional quality of locally made foods (bakery confectionaries) cannot be overemphasized. This study set out meet this by producing composite flours from wheat, defatted peanut orange peel flour blends which will serve an even greater issue reducing cost wheat importation use. samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:2...

GOVERNMENT restrictions forbidding the use of soybean flour in sausage or other meat used in interstate commerce is based on the lack of a reliable test for the quantitative determination of soy-bean protein in such meat. The nutritional value of soy-bean is not questioned. At the present time no strictly chemical method of assay has proven reliable. We have recently obtained accurate quantitat...

Cereal Chem. 67(l):10-13 The performance of a soy polysaccharide blend in soft wheat products regarding volume, color, and crumb grain. Japanese udon noodles enwas evaluated; AACC soft white wheat bran was used as a reference riched with 8% soy polysaccharides were slightly yellowish and not gritty, fiber source. In Chinese steamed breadmaking, up to 10% soy polywhereas 8% bran imparted a brown...

Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process. Addition of a high level of enzymeshorts) with a loaf volume equal to the control was obtained by allowing active soy flour eliminated the need for the no-yeast sponge stage. Certain indigenous lipoxygenase (soaking the nonflour milling fractions) or added salts and...

Abstract The simple extraction of flours samples followed by free amino acids determination procedures was studied and optimised. conditions derivatisation reaction with ninhydrin for chromatographic sum discussed. developed method processed in terms linearity, precision, accuracy, limits detection quantification. Moreover, capillary isotachophoresis HPLC methods were applied individual determi...