Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...

The milk whey remaining at the end of cheese-making process is main by-product dairy industries and it currently used as a source high added-value compounds by food pharmaceutical industries. aim this research was to study effects season on residual characteristics in Parmigiano Reggiano process. Over two years, total 288 trials PDO (Protected Designation Origin) cheese were performed three com...

The effect of a traditional Ethiopian lupin processing method on the chemical composition of lupin seed samples was studied. Two sampling districts, namely Mecha and Sekela, representing the mid- and high-altitude areas of north-western Ethiopia, respectively, were randomly selected. Different types of traditionally processed and marketed lupin seed samples (raw, roasted, and finished) were col...

some factors affecting crude protein balance (cpb), as a measure of efficiency, were studied using 2824 records of 501 lactating holstein cows. the cpb (kg d-1) was calculated as crude protein (cp) intake (kg) minus cp yield (kg). two different statistical methods including principal components (pcs) and general linear model analyses were used to study the effects of different factors. crude pr...

The proximate and phytochemical composition of the Fruits of Solanum indicum was investigated. The proximate composition includes crude fibre (8% wet weight), total carbohydrate (40.67% wet weight), crude protein (23.47% wet weight), total ash (22.66% wet weight), crude fat (5.26% wet weight) and caloric value of (303.9 wet weight). The phytochemical screening revealed the presence of alkaloids...