The present investigation was undertaken to develop nutritious and fibre rich cake by substituting a part of wheat flour (maida) with barley and finger millet flours. Sponge cake was prepared from maida alone and by replacing maida with varying levels (5 to 20%) of barley and finger millet (FM) flours. Cake prepared from maida recorded the highest overall acceptability score but it did not diff...

Little scientific information is available that has evaluated safflower (Carthamus tinctorius) cake as a substitute to conventional ingredients in small ruminants diet. The objective of this work was to evaluate the effect of feeding safflower cake in total mixed rations (TMRs) on lamb and kid growth rates, carcass traits and meat fatty acid composition. Two consecutive trials were conducted us...

Cold-pressed canola cake is a coproduct of biodiesel production that contains more residual oil than expeller-pressed and solvent-extracted canola meal. Cold-pressed canola cake might be an attractive feedstuff for swine due to local availability from small plants. However, the nutritional quality and content of anti-nutritional factors of cold-pressed canola cake are poorly defined and vary wi...

â  â  love and affection from jibran's point of view â  â  â  sadegh fathi dehkordi * â  â  abstract â  from the view point of jibran khalil jibran, affection is the law of life and the base of all things in the world. affection is one of the manifestations of god and it is a light extracted from other lights. real affection is endless .the human being cannot learn affection because it is ...

Imagine a cake that must be divided between a group of gluttonous children. To complicate matters, the cake is heterogeneous: two pieces of cake may differ in terms of their toppings, so the children have different preferences over the pieces (one may weakly prefer a larger proportion of chocolate curls, while another may single-mindedly desire the piece with the cherry). In this chapter we dis...

Thermal decomposition and kinetics behaviour of the de-oiled seed cake of African star apple (Chrosophyllum albidum) has been investigated using thermogravimetry under the nitrogen atmosphere from ambient temperature to 900 °C. The thermogravimetric data for the cake decomposition at six different heating rates (5, 10, 15, 20, 30 and 40 °C/min) were used to evaluate the kinetic decomposition of...

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch i...

In this paper we present a generalization of kernel density estimation called Convex Adaptive Kernel Density Estimation (CAKE) that replaces single bandwidth selection by a convex aggregation of kernels at all scales, where the convex aggregation is allowed to vary from one training point to another, treating the fundamental problem of heterogeneous smoothness in a novel way. Learning the CAKE ...

Palm oil mill effluent (POME) poses a great threat to the environment. However, it contains valuable resources such as energy, water and nutrients that could be recovered for sustainable development. Currently, anaerobic digester has been employed to recover the energy potential in POME. However, the presence of suspended solids in the digestate hinders the downstream nutrients recovery process...

We study truthful mechanisms in the context of cake cutting when agents not only value their own pieces of cake but also care for the pieces assigned to other agents. In particular, agents derive benefits or costs from the pieces of cake assigned to other agents. This phenomenon is often referred to as positive or negative externalities. We propose and study the following model: given an alloca...