Onymacris brainei Penrith, 1984 - the most recent species of Onymacris to be described - is known only from its type locality in the Namib Desert, adjacent to the Cunene River in northern Namibia. No additional specimens are known to have been collected beyond the type series. Herein, we report on eight specimens discovered at a second site near the original locality. DNA from four beetles was ...

Three new species of Gnaptorina Reitter, 1887, G (Hesperoptorina) medvedevi, sp. nov., G (H.) dongdashanensis, sp nov. and G (H.) cuonaensis, sp. nov. are described from Tibet, China. A key to the known species of the subgenus Hesperoptorina is given.

Tenebrionidae is a diverse insect family of Coleoptera that shows high levels of endemicity in epigean species. For the Andean region, which is divided into three subregions: Central Chilean, Subantarctic and Patagonian, it has been hypothesized that epigean tenebrionids have diversified in the Patagonian subregion and subsequently, they dispersed to Subantarctic and Central Chilean subregions....

Callyntra Solier, 1836 is a genus mainly from Chile, with one species occurring in Argentina, which currently contains 20 described species. Recent explorations in the Andes Mountain Range in Chile, have resulted in the collection of specimens morphologically different from all previously described species. The aim of this paper is to describe a new species of Callyntra, discuss its relationshi...

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...

This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 50°C, soaked for different periods (0, 6, 12, and 18 h), dried at 60°C, and milled into flour. The...

The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...

OBJECTIVES Compare glycaemic response of foods prepared with finger millet flour, using traditional stone grinding and industrial milling. DESIGN Crossover study. PARTICIPANTS Healthy volunteers (n=11) consisting of five males and six females), aged between 20 and 30 years, with a body mass index of 18.5-23.5 Kgm-2. MAIN OUTCOME MEASURES Blood glucose concentration was measured at fasting...