This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples containing in following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% 80%:20% respectively, were produced. Dough yield these flours was estimated using sourdough method for (loaf height, specific volume, firm...

The amount and sources of carbon and nitrogen used to produce Bacillus thuringiensis (Berliner)-based biopesticide may influence the quality of the final product. The objective of this research was to test different levels of carbon and nitrogen: medium 1 - 1.5% maize glucose + 0.5% soy flour, medium 2 - 3.0% maize glucose + 1.0% soy flour, medium 3 - 1.0% maize glucose + 3.0% soy flour and med...

Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat soy and kinema flour can be considered in flour-based biscuits since they have good nutraceutical properties their gluten-free nature help avoid celiac disease. purpose this research was to study the physicochemical functional characteristics well potential foods. wer...

Lunasin is a peptide derived from the soybean 2S albumin seed protein that has both anticancer and anti-inflammatory activities. Large-scale animal studies and human clinical trials to determine the efficacy of lunasin in vivo have been hampered by the cost of synthetic lunasin and the lack of a method for obtaining gram quantities of highly purified lunasin from plant sources. The goal of this...

The interaction of dietary protein type and fat level on the body fat-reducing activity of conjugated linoleic acid (CLA) was studied in male rats fed diets containing casein (CAS) or soy protein (SOY) as a protein source with low fat (LF, 6.0% soybean oil) or high fat (HF, 13.0% soybean oil) combinations for 4 weeks. CLA was added at the 1.0% level to all diets. The weight of perirenal adipose...

Celiac Disease is a chronic entheropathy produced by gluten intolerance, more precisely to certain proteins called prolamines, which causes atrophy of intestinal villi, malabsorption and clinical symptoms that can appear in both childhood and adulthood. This pathogeny, results from the interaction of genetic, immunologic and environmental factors, which produce the lesions on the mucosa of the ...

The authors are affiliated with the U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Direct inquiries to Dr. R. P. Konstance. ABSTRACT Blends were developed to provide 20% protein, 12% fat, 68% carbohydrate and 8% moisture. High protein soy products (full fat flakes, protein isolate and/or concentrate) wer...

Five studies were conducted to evaluate the effects of lipid source on performance and health of stressed feeder cattle. A total of 332 heifers (195 +/- 2.37 kg initial BW) in trial 1 and 336 heifers (206 +/- 1.70 kg initial BW) in trial 2 were fed diets containing ground flaxseed (FLAX), rolled full-fat soybeans (SOY), or tallow (TAL) at 13, 20, or 4%, respectively (DM basis). All diets were f...