Pearl millet and soybean flour were used in this study. Investigation showed that the major fraction of pearl millet protein was the prolamin followed by globulin and glutelin, while that of soybean was the globulin followed by glutelin and lesser amounts of albumin and prolamin. Cooking of pearl millet or soybean was found to decrease the globulin and true-prolamin fractions, while the prolami...

One of the undesirable factors when grinding grain with hammer crushers is formation flour dust, which fire and explosive, as well harmful to health service personnel. The applied fabric dust collectors ineffectively purify air coming out pneumatic system crusher. directions development collection equipment wet or improvement existing ones. proposed two-stage collector gives greater efficiency ...

With the increasing emphasis on health and well-being, nutrition aspects need to be incorporated as a dimension of product development. Thus, the production of a high-fibre content snack food from a mixture of corn and flaxseed flours was optimized by response surface methodology. The independent variables considered in this study were: feed moisture, process temperature and flaxseed flour addi...

Trials on animals and human subjects have shown that the proteins as contained in wholemeal are less well utilized than those in white flour. Macrae and his 5 volunteers (Macrae, Hutchinson, Irwin, Bacon and McDougal, 1942) found the average coefficients of apparent digestibility of the nitrogen in bread made from flours of 100 per cent. and 73 per cent. extraction to be, respectively, 85.5 and...

introduction thermal infrared integrated dust index (tiidi) is one of indices that is presented in this direction. the index operates based on four brightness temperature difference including wavelengths 3.7, 8.6, 11 and 12 micrometer. according to the studies, btd (bt12-bt11) is used for cloud detection. btd (bt8.6-bt11) is the index for separation for dust from sandy surface and btd (bt3.7-bt...

The convenience and appeal of battered or breaded products have resulted in a sales increase of 100% since 1980. Because of the rapid growth of the Asian-American population and increasing consumption of rice and rice products, rice flour is a logical alternative for wheat flour in traditional batter formulation. The effects of ingredients used in rice flour-based batters on adhesion characteri...

OBJECTIVE To review the impact of folic acid fortification of flour on the prevalence of neural tube defects (NTD). DESIGN Systematic review of the literature on MEDLINE via PubMed, Scopus, OvidSP and LILACS (Latin American and Caribbean Health Sciences Literature) reporting the impact of folic acid fortification of flour on the prevalence of NTD in 2000-2011. Focusing on Santiago of Chile's ...

BACKGROUND Vitamin A deficiency is a major public health nutrition problem, affecting an estimated 190 million preschool-aged children and 19 million pregnant and lactating women globally, and 83 million adolescents in Southeast Asia alone. Its consequences (disorders) include xerophthalmia (the leading cause of early childhood blindness), increased severity of infection, anemia, and death. Bec...

OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...

The objective of this study was to identify the effect of different drying methods on vitamin A activity of formulated weaning food. Weaned foods on vitamin A activity of formulated using treated cowpea flour, locally available rice flour, banana-pumpkin, skim milk powder and sugar in the ratio 35:35:15:15:5. Treated cowpea flour consisted of original cowpea flour, 24 h germinated cowpea flour....