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...

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...

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 ...

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 ...

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...