This paper reports on the experimental determination of the thermal conductivities of some selected powdered food stuffs and their mixtures. The foodstuffs considered are: guinea corn flour, rice flour, maize flour, beans flour, cassava flour and yam flour. One to one mixtures of these foodstuffs were made in equal ratios to give mixtures of rice and beans flour, cassava and guinea corn flour a...

Depending on the species, edible insects are highly nutritious and thus represent a noteworthy alternative food and feed source. The current work investigates the protein extractability and techno-functionality of insect flour fractions recovered from Tenebrio molitor and Hermetia illucens. T. molitor and H. illucens flours contained about 20% crude fat and 60% and 36 % crude protein, respectiv...

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

The present study aimed to evaluate the effects of long-term storage on the carotenoid pigments present in whole-grain flours prepared from durum wheat and tritordeum. As expected, higher storage temperatures showed a catabolic effect, which was very marked for free carotenoid pigments. Surprisingly, for both cereal genotypes, the thermal conditions favoured the synthesis of lutein esters, lead...

The yield and properties of ethanol biofuel produced from five different whole cassava flours were investigated. Ethanol was produced from five different whole cassava flours. The effect of quantity of yeast on ethanol yield, effect of whole cassava flour to acid and mineralized media ratio on the yield of ethanol produced, and the physical properties of ethanol produced from different cassava ...

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25°C(± 2 °C). proximate composition roasted as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. contents decreased gradually according to the addition level. pH increased level, whereas fermentation. ...

Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glucagel, inulin Raftiline® HPX, inulin Raftiline®...