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blends</title> <meta name="description" content="Search results for: flour blends"> <meta name="keywords" content="flour blends"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="flour blends"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 412</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: flour blends</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">412</span> Evaluation of Storage Stability and Quality Parameters in Biscuit Made from Blends of Wheat, Cassava (Manihot esculenta) and Carrot (Daucus carota) Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aminat.%20O%20Adelekan">Aminat. O Adelekan</a>, <a href="https://publications.waset.org/abstracts/search?q=Olawale%20T.%20Gbadebo"> Olawale T. Gbadebo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Biscuit is one of the most consumed cereal foods in Nigeria and research has shown that locally available tropical crops like cassava, sweet potato can be made into flour and used in the production of biscuits and other pastries. This study investigates some quality parameters in biscuits made from blends of wheat, cassava and carrot flour. The values of result of samples increased with increasing percentage substitution of cassava and carrot flour in some quality parameter like fiber, ash, gluten content, and carbohydrate. The protein content reduced significantly (P < 0.05) with increasing percentage substitution of cassava and carrot flour which ranged from 14.80% to 11.80% compared with the control sample which had 15.60%. There was a recorded significant increase (P < 0.05) in some mineral composition such as calcium, magnesium, sodium, iron, phosphorus, and vitamin A and C composition as the percentage substitution of cassava and carrot flour increased. During storage stability test, samples stored in the fridge and freezer were found to be the best storage location to preserve the sensory attributes and inhibit microbial growth when compared with storage under the sun and on the shelf. Biscuit made with blends of wheat, cassava and carrot flour can therefore serve as an alternative to biscuits made from 100% wheat flour, as they are richer in vitamin A, vitamin C, carbohydrate, dietary fiber and some essential minerals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biscuit" title="biscuit">biscuit</a>, <a href="https://publications.waset.org/abstracts/search?q=carrot" title=" carrot"> carrot</a>, <a href="https://publications.waset.org/abstracts/search?q=flour%20blends" title=" flour blends"> flour blends</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/107445/evaluation-of-storage-stability-and-quality-parameters-in-biscuit-made-from-blends-of-wheat-cassava-manihot-esculenta-and-carrot-daucus-carota-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107445.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">139</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">411</span> Performance of Riped and Unriped Plantain-Wheat Flour Blend in Biscuit Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20O.%20Idoko">J. O. Idoko</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Nwajiaku"> I. Nwajiaku </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were stored at ambient temperature for 8 weeks after which the equilibrium moisture content and water activity were determined. The sensory evaluation of the biscuit samples was also determined. The results of these analyses showed 100% unripe plantain flour as the most stable of the biscuit samples judging from its equilibrium moisture content level of 0.32% and water activity of 0.62. The sensory evaluation results showed Biscuit made from 150:50 ripe plantain and wheat flour as most generally accepted at 5% level of significance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biscuit" title="biscuit">biscuit</a>, <a href="https://publications.waset.org/abstracts/search?q=equilibrium%20moisture%20content" title=" equilibrium moisture content"> equilibrium moisture content</a>, <a href="https://publications.waset.org/abstracts/search?q=performance" title=" performance"> performance</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain" title=" plantain"> plantain</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20activity" title=" water activity "> water activity </a> </p> <a href="https://publications.waset.org/abstracts/2064/performance-of-riped-and-unriped-plantain-wheat-flour-blend-in-biscuit-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2064.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">214</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">410</span> Preparation of Polyethylene/Cashewnut Flour/ Gum Arabic Polymer Blends Through Melt-blending and Determination of Their Biodegradation by Composting Method for Possible Reduction of Polyethylene-based Wastes from the Environment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abubakar%20Umar%20Birnin-yauri">Abubakar Umar Birnin-yauri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plastic wastes arising from Polyethylene (PE)-based materials are increasingly becoming environmental problem, this is owed to the fact that these PE waste materials will only decompose over hundreds, or even thousands of years, during which they cause serious environmental problems. In this research, Polymer blends prepared from PE, Cashewnut flour (CNF) and Gum Arabic (GA) were studied in order to assay their biodegradation potentials via composting method. Different sample formulations were made i.e., X1= (70% PE, 25% CNF and 5% GA, X2= (70% PE, 20% CNF and 10% GA), X3= (70% PE, 15% CNF and 15% GA), X4 = (70% PE, 10% CNF and 20% GA) and X5 = (70% PE, 5% CNF and 25% GA) respectively. The results obtained showed that X1 recorded weight loss of 9.89% of its original weight after the first 20 days and 37.45% after 100 day, and X2 lost 12.67 % after the first 20 days and 42.56% after 100day, sample X5 experienced the greatest weight lost in the two methods adopted which are 52.9% and 57.89%. Instrumental analysis such as Fourier Transform Infrared Spectroscopy, Thermogravimetric analysis and Scanning electron microscopy were performed on the polymer blends before and after biodegradation. The study revealed that the biodegradation of the polymer blends is influenced by the contents of both the CNF and GA added into the blends. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polyethylene" title="polyethylene">polyethylene</a>, <a href="https://publications.waset.org/abstracts/search?q=cashewnut" title=" cashewnut"> cashewnut</a>, <a href="https://publications.waset.org/abstracts/search?q=gum%20Arabic" title=" gum Arabic"> gum Arabic</a>, <a href="https://publications.waset.org/abstracts/search?q=biodegradation" title=" biodegradation"> biodegradation</a>, <a href="https://publications.waset.org/abstracts/search?q=blend" title=" blend"> blend</a>, <a href="https://publications.waset.org/abstracts/search?q=environment" title=" environment"> environment</a> </p> <a href="https://publications.waset.org/abstracts/166351/preparation-of-polyethylenecashewnut-flour-gum-arabic-polymer-blends-through-melt-blending-and-determination-of-their-biodegradation-by-composting-method-for-possible-reduction-of-polyethylene-based-wastes-from-the-environment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166351.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">72</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">409</span> Nutritional Composition of Maize-Based Snack Fortified with Kidney Beans and Alligator Pepper</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=B.%20E.%20Adeyanju">B. E. Adeyanju</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20K.%20Bolade"> M. K. Bolade</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20N.%20Enijuigha"> V. N. Enijuigha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This work examined the nutritional composition of maize-based snack (kango) fortified with kidney beans (Phaseolus vulgaris) and alligator pepper (Aframomum melegueta). The snack is essentially traditional food being consumed by all ages in the southwestern part of Nigeria. Three varieties of maize were obtained from the Institute of Agricultural Research and Training (IAR&T), Ibadan, Nigeria, namely: ART-98-SW06-W, Br 9943-DMR-SR-W and SUWAN-1-SR-Y. Flour blends were obtained using the Response Surface Methodology (RSM) which resulted in appropriate blending ratios of maize, kidney beans and alligator pepper. Kango was prepared by milling maize grain into flour; ingredients such as pepper, onion, salt and water were added to the maize flour, mixed together to make a slurry. The slurry was fried in hot groundnut oil at a temperature of 126°C for 8 minutes. The incorporation of kidney bean and alligator pepper in maize flour was observed to increase the water and oil absorption capacities of the resultant blends thereby giving 109.21 to 156.90 ml/mg and 110.68 to 136.67 ml/mg respectively for kango. The pasting properties of the maize flour blends were also enhanced due to the incorporation of kidney bean and alligator pepper. The peak viscosity of the flour blends ranged from 3.24 to 7.67 RVU. The incorporation of kidney bean and alligator pepper in the production of the snacks increased the protein contents from 9.63 to 16.37%. The mineral contents (sodium, potassium, calcium, magnesium, iron and zinc) of the snacks were equally increased due to the incorporation of kidney bean and alligator pepper. A general increase was observed for vitamin B1 (0.69- 1.25 mg/100g), B2 (0.09 - 0.46 mg/100g) and B3 (0.11 - 0.72 mg/100g) in the snacks due to the incorporation of kidney bean and alligator pepper. This research work showed that kango produced from the composited maize flour, kidney bean and alligator pepper had better functional properties and higher nutritional contents. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title="functional properties">functional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=kango" title=" kango"> kango</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20composition" title=" nutritional composition"> nutritional composition</a>, <a href="https://publications.waset.org/abstracts/search?q=snack" title=" snack"> snack</a> </p> <a href="https://publications.waset.org/abstracts/86836/nutritional-composition-of-maize-based-snack-fortified-with-kidney-beans-and-alligator-pepper" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86836.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">164</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">408</span> Mechanical Characterization of Mango Peel Flour and Biopolypropylene Composites Compatibilized with PP-g-IA</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20Gomez-Caturla">J. Gomez-Caturla</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Quiles-Carrillo"> L. Quiles-Carrillo</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Ivorra-Martinez"> J. Ivorra-Martinez</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Garcia-Garcia"> D. Garcia-Garcia</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Balart"> R. Balart</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present work reports on the development of wood plastic composites based on biopolypropylene (BioPP) and mango peel flour (MPF) by extrusion and injection moulding processes. PP-g-IA and DCP have been used as a compatibilizer and as free radical initiators for reactive extrusion, respectively. Mechanical and morphological properties have been characterized in order to study the compatibility of the blends. The obtained results showed that DCP and PP-g-IA improved the stiffness of BioPP in terms of elastic modulus. Moreover, they positively increased the tensile strength and elongation at the break of the blends in comparison with the sample that only had BioPP and MPF in its composition, improving the affinity between both compounds. DCP and PP-g-IA even seem to have certain synergy, which was corroborated through FESEM analysis. Images showed that the MPF particles had greater adhesion to the polymer matrix when PP-g-IA and DCP were added. This effect was more intense when both elements were added, observing an almost inexistent gap between MPF particles and the BioPP matrix. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biopolyproylene" title="biopolyproylene">biopolyproylene</a>, <a href="https://publications.waset.org/abstracts/search?q=compatibilization" title=" compatibilization"> compatibilization</a>, <a href="https://publications.waset.org/abstracts/search?q=mango%20peel%20flour" title=" mango peel flour"> mango peel flour</a>, <a href="https://publications.waset.org/abstracts/search?q=wood%20plastic%20composite" title=" wood plastic composite"> wood plastic composite</a> </p> <a href="https://publications.waset.org/abstracts/147369/mechanical-characterization-of-mango-peel-flour-and-biopolypropylene-composites-compatibilized-with-pp-g-ia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/147369.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">101</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">407</span> Study on the Quality of Biscuits Prepared from Wheat Flour and Cassava Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ramim%20Tanver%20Rahman">Ramim Tanver Rahman</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Mahbub%20Sobhan"> Muhammad Mahbub Sobhan</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Alim"> M. A. Alim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study reports on processing of biscuits using skinned, treated and dried cassava flour. Five samples of biscuits S2, S3, S4, S5, and S6 containing 8, 16, 24, 32, and 40% cassava flour with wheat flour and a control sample (S1) containing no cassava flour were processed. The weights of all the biscuit samples were higher than that of control biscuit. The biscuit containing cassava flour was lower width than the control biscuit. The spread ratio of biscuits with 16% cassava flour was higher than other combinations of cassava flour. No remarkable changes in moisture content, peroxide value, fatty acid value, texture, and flavor were observed up to 4 months of storage in ambient conditions (27° to 35°C). A decreasing trend in color, flavor, texture and overall acceptability was observed with the increased incorporation of cassava flour. The sample S1 (no cassava flour) secured the highest overall acceptability and sample S6 (40% cassava flour) obtained the lowest overall acceptability. It is recommended that good quality cassava flour fortified biscuits may be processed in industrial-scale substituting the wheat flour by cassava flour up to 24% levels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava%20flour" title="cassava flour">cassava flour</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=spread%20ratio" title=" spread ratio"> spread ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a>, <a href="https://publications.waset.org/abstracts/search?q=biscuit" title=" biscuit"> biscuit</a> </p> <a href="https://publications.waset.org/abstracts/15359/study-on-the-quality-of-biscuits-prepared-from-wheat-flour-and-cassava-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15359.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">369</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">406</span> Effects of Varying Fermentation Periods on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Acha (Digitaria exilis) Flour Blends and Sensory Properties of Their Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20N.%20Okeke">P. N. Okeke</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20N.%20Chikwendu"> J. N. Chikwendu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study evaluated the effects of varying fermentation periods on the nutrients and anti-nutrients composition of African yam bean (<em>Sphenostylis stenocarpa</em>) and acha (<em>Digitaria exilis</em>) flour blends and sensory properties of their products. The African yam bean seeds and acha grains were fermented for 24 hrs, 48 and 72 hrs, dried (sun drying) and milled into fine flour. The fermented flours were used in a ratio of 70:30 (Protein basis) to formulate composite flour for meat pie and biscuits production. Both the fermented and unfermented flours and products were analyzed for chemical composition using the standard method. The data were statistically analyzed using SPSS version 15 to determine the mean and standard deviation. The 24, 48, and 72 hrs fermentation periods increased protein (22.81, 26.15 and 24.00% respectively). The carbohydrate, ash and moisture contents of the flours were also increased as a result of fermentation (68.01-76.83, 2.26-4.88, and 8.36-13.00% respectively). The 48 hrs fermented flour blends had the highest increase in ash relative to the control (4.88%). Fermentation increased zinc, iron, magnesium and phosphorus content of the flours. Treatment drastically reduced the anti-nutrient (oxalate, saponin, tannin, phytate, and hemagglutinin) levels of the flours. Both meat pie and biscuits had increased protein relative to the control (27.36-34.28% and 23.66-25.09%). However, the protein content of the meat pie increased more than that of the biscuits. Zinc, Iron, Magnesium and phosphorus levels increased in both meat pie and biscuits. Organoleptic attributes of the products (meat pie and biscuits) were slightly lower than the control except those of the 72 hrs fermented flours. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=African%20yam%20bean" title=" African yam bean"> African yam bean</a>, <a href="https://publications.waset.org/abstracts/search?q=acha" title=" acha"> acha</a>, <a href="https://publications.waset.org/abstracts/search?q=biscuits" title=" biscuits"> biscuits</a>, <a href="https://publications.waset.org/abstracts/search?q=meat-pie" title=" meat-pie "> meat-pie </a> </p> <a href="https://publications.waset.org/abstracts/22170/effects-of-varying-fermentation-periods-on-the-chemical-composition-of-african-yam-bean-sphenostylis-stenocarpa-and-acha-digitaria-exilis-flour-blends-and-sensory-properties-of-their-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22170.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">277</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">405</span> Production and Quality Assessment of Antioxidant-Rich Biscuit Produced from Pearl Millet and Orange Peel Flour Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oloniyo%20Rebecca%20Olajumoke">Oloniyo Rebecca Olajumoke</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The unstable free radicals molecules oxidize cells throughout the body to cause oxidative stress, which has been implicated in the pathogenesis of many chronic diseases. Thus, the consumption of antioxidant-rich snacks could help to reduce the production of these free radicals in the body. This study aimed at producing antioxidant–rich biscuits from an underutilized pearl millet and agricultural waste from orange peel flour (PMF and OPF, respectively) blends. Biscuits were produced from PMF, and OPF blends using various proportions (95:05; 90:10; 85:15; 80:20 with 100% PMF as control. The functional properties of the flours, as well as the antioxidant properties, physical evaluation, and consumer acceptability of the biscuits, were evaluated. The functional properties of the composite flour showed an increase in oil absorption capacity (7.73-8.80 g/ml), water absorption capacity (6.82-7.21 g/ml), foaming (3.91-5.88 g/ml), and emulsification (52.85-58.82 g/ml) properties. The increased addition of OPF significantly (p<0.05) increased the antioxidant properties of the biscuits produced from the composite flour. For instance, the ferric reducing properties (0.10-0.4 mgAAE/g), total flavonoid (1.20-8.12 mg QE/g), and ABTS radical scavenging (1.17-2.19 mmol/TEAC/g) of the composite flours were increasingly comparable to those of 100% PMF. The physical parameters of the biscuit were significantly different (p<0.05) from one another. The addition of OPF into PMF reduced the weight, diameter, and spread ratio of biscuits produced while contrarily increasing the height of the biscuit. The incorporation of OPF at 5% (95:05) substitution yielded a consumedly acceptable biscuit product. The significant increase in antioxidant properties with an increase in OPF during the production of biscuits would therefore increase the nutritional value and potential health benefits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=orange%20peel" title="orange peel">orange peel</a>, <a href="https://publications.waset.org/abstracts/search?q=biscuit" title=" biscuit"> biscuit</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=pearl%20millet" title=" pearl millet"> pearl millet</a> </p> <a href="https://publications.waset.org/abstracts/155927/production-and-quality-assessment-of-antioxidant-rich-biscuit-produced-from-pearl-millet-and-orange-peel-flour-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/155927.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">95</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">404</span> Comparative Study of Bread Prepared with and without Germinated Soyabean (Glycine Max) Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Arsalan%20Mahmoo">Muhammad Arsalan Mahmoo</a>, <a href="https://publications.waset.org/abstracts/search?q=Allah%20Rakha"> Allah Rakha</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Sohail"> Muhammad Sohail</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The supplementation of wheat flour with high lysine legume flours has positive effects on the nutritional value of bread. In present study, germinated and terminated soya flour blends were prepared and supplemented in bread in variable proportions (10 % and 20 % of each) to check its impact on quality and sensory attributes of bread. The results showed that there was a significant increase in protein, ash and crude fat contents due to increase in the level of germinated and ungerminated soya flour. However, the moisture and crude fiber contents of composite flours containing germinated and ungerminated soya flour decreased with increased level of supplementation. Mean values for physical analysis (loaf volume, specific volume, weight loss and force for texture) were significantly higher in breads prepared with germinated soya bean flour.The scores assigned to sensory parameters of breads like volume, color of crust, symmetry, color of crumb, texture, taste and aroma decreased significantly by increasing the level of germinated and ungerminated soya flour in wheat flour while color of crust and taste slightly improved. The scores given to overall acceptability of bread prepared from composite flour supplemented with 10 % germinated soya flour. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=composite%20bread" title="composite bread">composite bread</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20energy%20malnutrition" title=" protein energy malnutrition"> protein energy malnutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=supplementation" title=" supplementation"> supplementation</a>, <a href="https://publications.waset.org/abstracts/search?q=amino%20acid%20profile" title=" amino acid profile"> amino acid profile</a>, <a href="https://publications.waset.org/abstracts/search?q=grain%20legumes" title=" grain legumes"> grain legumes</a> </p> <a href="https://publications.waset.org/abstracts/31768/comparative-study-of-bread-prepared-with-and-without-germinated-soyabean-glycine-max-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31768.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">430</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">403</span> Rheological Study of Wheat-Chickpea Flour Blend Bread for People with Type-2 Diabetes </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tasleem%20Zafar">Tasleem Zafar</a>, <a href="https://publications.waset.org/abstracts/search?q=Jiwan%20Sidhu"> Jiwan Sidhu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Chickpea flour is known to offer many benefits to diabetic persons, especially in maintaining their blood sugar levels in the acceptable range. Under this project we have studied the chemical composition and antioxidant capacity of white flour (WF), whole wheat flour (WWF) and chickpea flour (BF), in addition to the effect of replacement of WF and WWF with BF on the rheological characteristics of these flour blends, with the ultimate objective of producing acceptable quality flat as well as pan-bread for the diabetic consumers. Methods: WF and WWF were replaced with BF ranging from 0 to 40%, to investigate its effect on the rheological properties and functionality of blended flour dough using farinograph, viscoamylograph, mixograph and falling number apparatus as per the AACC standard methods. Texture Profile Analysis (TPA) was carried on the WF, WWF, and their blends with BF using Stable Micro System Texture Analyzer. Effect of certain additives, such as freeze-dried amla fruit powder (Phyllanthus emblica L.), guar gum, and xanthan gum on the dough rheological properties were also studied. Results: Freeze-dried amla fruit powder was found to be very rich in ascorbic acid and other phenolics having higher antioxidant activity. A decreased farinograph water absorption, increased dough development time, higher mixing tolerance index (i.e., weakening of dough), decreased resistance to extension, lower ratio numbers were obtained when the replacement with BF was increased from 0 to 40%. The BF gave lower peak viscosity, lower paste breakdown, and lower setback values when compared with WF. The falling number values were significantly lower in WWF (meaning higher α-amylase activity) than both the WF and BF. Texture Profile Analysis (TPA) carried on the WF, WWF, and their blends with BF showed significant variations in hardness and compressibility values, dough becoming less hard and less compressible when the replacement of WF and WWF with BF was increased from 0 to 40%. Conclusions: To overcome the deleterious effects of adding BF to WF and WWF on the rheological properties will be an interesting challenge when good quality pan bread and Arabic flatbread have to be commercially produced in a bakery. Use of freeze-dried amla fruit powder, guar gum, and xanthan gum did show some promise to improve the mixing characteristics of WF, WWF, and their blends with BF, and these additives are expected to be useful in producing an acceptable quality flat as well as pan-bread on a commercial scale. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title="wheat flour">wheat flour</a>, <a href="https://publications.waset.org/abstracts/search?q=chickpea%20flour" title=" chickpea flour"> chickpea flour</a>, <a href="https://publications.waset.org/abstracts/search?q=amla%20fruit" title=" amla fruit"> amla fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=rheology" title=" rheology"> rheology</a> </p> <a href="https://publications.waset.org/abstracts/117735/rheological-study-of-wheat-chickpea-flour-blend-bread-for-people-with-type-2-diabetes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117735.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">159</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">402</span> Using Composite Flour in Bread Making: Cassava and Wheat Flour </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aishatu%20Ibrahim">Aishatu Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Ijeoma%20Chinyere%20Ukonu"> Ijeoma Chinyere Ukonu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study set out to produce bread using composite cassava flour. The main objective of the work is to determine the possibility of using composite cassava flour in bread production and to find out whether it is acceptable in the hospitality industry and by the general public. The research questions were formed and analyzed. A sample size of 10 professional catering judges was used in the department of hospitality management/food science and technology. Relevant literature was received. Data collected was analyzed using mean deviation. Product A which is 20% cassava flour and 80% wheat flour product, and D which is 100% wheat flour product were competing with high acceptability. It was observed that the composite cassava dough needed to be allowed to proof for a longer period. Lastly, the researcher recommends that the caterers should be encouraged to use composite cassava flour in the production of bread in order to reduce cost. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava" title=" cassava"> cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=flour" title=" flour"> flour</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat" title=" wheat"> wheat</a> </p> <a href="https://publications.waset.org/abstracts/54316/using-composite-flour-in-bread-making-cassava-and-wheat-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54316.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">339</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">401</span> Consumer Acceptability of Crackers Produced from Blend of Sprouted Pigeon Pea, Unripe Plantain and Brewers’ Spent Grain and Its Hypoglycemic Effect in Diabetic Rats </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nneka%20N.%20Uchegbu">Nneka N. Uchegbu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Physical, sensory properties and hypoglycemic effect of crackers produced from sprouted pigeon pea, unripe plantain and brewers’ spent grain fed to diabetic rats were investigated. Different composite flours were used to produce crackers. Physical and sensory properties of the crackers, the blood serum of the rats and changes in the rat body weight were measured. Spread ratio and break strength of the crackers from different flour blends ranges from 7.01 g to 8.51 g and 1.87 g to 3.01 g respectively. The acceptability of the crackers revealed that Sample A (100% wheat crackers) was not significantly (p>0.05) different from Samples C and D. Feeding the rats with formulated crackers caused an increase in the body weight of the rats but a reduced body weight was observed in diabetic rats fed with normal rat feed. The result indicated that cracker produced from the formulated flour blends caused a significant hypoglycemic effect in diabetic rats and led to a reduction of measured biochemical indices. Therefore, this work showed that consumption of crackers from the above formulated flour blend was able to decrease hyperglycemia in diabetic rats. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hypoglyceamia" title="hypoglyceamia">hypoglyceamia</a>, <a href="https://publications.waset.org/abstracts/search?q=hyperlipidimia" title=" hyperlipidimia"> hyperlipidimia</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20lipid" title=" total lipid"> total lipid</a>, <a href="https://publications.waset.org/abstracts/search?q=triglyceride" title=" triglyceride"> triglyceride</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20cholesterol" title=" total cholesterol"> total cholesterol</a> </p> <a href="https://publications.waset.org/abstracts/50049/consumer-acceptability-of-crackers-produced-from-blend-of-sprouted-pigeon-pea-unripe-plantain-and-brewers-spent-grain-and-its-hypoglycemic-effect-in-diabetic-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/50049.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">301</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">400</span> Effects of Some Legume Flours and Gums on Some Properties of Turkish Noodle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K%C3%BCbra%20Akta%C5%9F">Kübra Aktaş</a>, <a href="https://publications.waset.org/abstracts/search?q=Nermin%20Bilgi%C3%A7li"> Nermin Bilgiçli</a>, <a href="https://publications.waset.org/abstracts/search?q=Tayyibe%20Erten"> Tayyibe Erten</a>, <a href="https://publications.waset.org/abstracts/search?q=Perihan%20K%C3%BCbra%20%C3%87i%C3%A7ek"> Perihan Kübra Çiçek</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, different wheat-legume flour blends were used in Turkish noodle preparation with the aid of some gums (xanthan and guar). Chickpea, common bean and soy flours were used in noodle formulation at 20% level with and without gum (1%) addition. Some physical, chemical and sensory properties of noodles were determined. Water uptake, volume increase and cooking loss values of the noodles changed between 92.03-116.37%, 125.0-187.23% and 4.88-8.10%, respectively. Xanthan or guar gam addition decreased cooking loss values of legume fortified noodles. Both legume flour and gum addition significantly (p<0.05) affected the color values of the noodles. The lowest lightness (L*), redness (a*) and the highest yellowness (b*) values were obtained with soy flour usage in noodle formulation. Protein and ash values of noodles ranged between 15.14 and 21.82%; 1.62 and 2.50%, respectively, and the highest values were obtained with soy flour usage in noodle formulation. As a result of sensory evaluation, noodles containing chickpea flour and guar gum were rated with higher taste, odor, appearance and texture scores compared to other noodle samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=noodle" title="noodle">noodle</a>, <a href="https://publications.waset.org/abstracts/search?q=legume" title=" legume"> legume</a>, <a href="https://publications.waset.org/abstracts/search?q=soy" title=" soy"> soy</a>, <a href="https://publications.waset.org/abstracts/search?q=chickpea" title=" chickpea"> chickpea</a>, <a href="https://publications.waset.org/abstracts/search?q=common%20bean" title=" common bean"> common bean</a>, <a href="https://publications.waset.org/abstracts/search?q=gum" title=" gum"> gum</a> </p> <a href="https://publications.waset.org/abstracts/7711/effects-of-some-legume-flours-and-gums-on-some-properties-of-turkish-noodle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7711.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">382</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">399</span> Rheological Properties of PP/EVA Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Othman%20Y.%20Alothman">Othman Y. Alothman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study aims to investigate the effects of blend ratio, VA content and temperature on the rheological properties of PPEVA blends. The results show that all pure polymers and their blends show typical shear thinning behaviour. All neat polymers exhibit power-low type flow behaviour, with the viscosity order as EVA328 > EVA206 > PP in almost all frequency ranges. As temperature increases, the viscosity of all polymers decreases as expected, and the viscosity becomes more sensitive to the addition of EVA. Two different regions can be observed on the flow curve of some of the polymers and their blends, which is thought to be due to slip-stick transition or melt fracture. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polypropylene" title="polypropylene">polypropylene</a>, <a href="https://publications.waset.org/abstracts/search?q=ethylene%20vinyl%20acetate" title=" ethylene vinyl acetate"> ethylene vinyl acetate</a>, <a href="https://publications.waset.org/abstracts/search?q=blends" title=" blends"> blends</a>, <a href="https://publications.waset.org/abstracts/search?q=rheological%20properties" title=" rheological properties"> rheological properties</a> </p> <a href="https://publications.waset.org/abstracts/7141/rheological-properties-of-ppeva-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7141.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">475</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">398</span> Evaluation of Visco-Elastic Properties and Microbial Quality of Oat-Based Dietetic Food</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Uchegbu%20Nneka%20Nkechi">Uchegbu Nneka Nkechi</a>, <a href="https://publications.waset.org/abstracts/search?q=Okoye%20Ogochukwu%20Peace"> Okoye Ogochukwu Peace</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The evaluation of the visco-elastic properties and microbial quality of a formulated oat-based dietetic food were investigated. Oat flour, pumpkin seed flour, carrot flour and skimmed milk powder were blended in varying proportions to formulate a product with codes OCF, which contains 70% oat flour, 10 % carrot flour, 10 % pumpkin seed flour and 10% skimmed milk powder, OCF which contains 65 % oat flour, 10 % carrot flour, 10 % pumpkin seed flour and 15 % skimmed milk powder, OCF which contains 60 % oat flour, 10 % carrot flour, 10 % pumpkin seed flour and 20 % skimmed milk powder, OCF which contains 55 % oat flour, 10 % carrot flour, 10 % pumpkin seed flour and 25 % skimmed milk powder and OF with 95 % oat as the commercial control. All the samples were assessed for their proximate composition, microbial quality and visco-elastic properties. The moisture content was highest at sample OF (10.73%) and lowest at OCF (7.10%) (P<0.05). Crude protein ranged from 13.38%-22.86%, with OCF having the highest (P<0.05) protein content and OF having the lowest. Crude fat was 3.74% for OCF and 6.31% for OF. Crude fiber ranged from 3.58% - 17.39% with OF having the lowest (P<0.05) fiber content and OCF having the highest. Ash content was 1.30% for OCF and 2.75% for OCF. There was no mold growth in the samples. The total viable ml/wl count ranged from 1.5×10³ cfu/g - 2.6×10³ cfu/g, with OCF having the lowest and OF having the highest (P<0.05) total viable count. The peak viscosity of the sample ranged from 75.00 cP-2895.00 cP, with OCF having the lowest and OF having the highest value. The final viscosity was 130.50 cP in OCF and 3572.50 cP in OF. The setback viscosity was 58.00 cP in OCF and 1680.50 cP in OF. The peak time was 6.93 mins in OCF to 5.57 mins in OF. There was no pasting temperature for all samples except the OF, which had 86.43. Sample OF was the highest in terms of overall acceptability. This study showed that the oat-based composite flour produced had a nutritional profile that would be acceptable for the aged population. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dietetic" title="dietetic">dietetic</a>, <a href="https://publications.waset.org/abstracts/search?q=pumpkin" title=" pumpkin"> pumpkin</a>, <a href="https://publications.waset.org/abstracts/search?q=visco-elastic" title=" visco-elastic"> visco-elastic</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial" title=" microbial"> microbial</a> </p> <a href="https://publications.waset.org/abstracts/143168/evaluation-of-visco-elastic-properties-and-microbial-quality-of-oat-based-dietetic-food" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143168.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">197</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">397</span> The Effect of Rosella Flower Flour (Hibiscus sabdariffa L.) Utilization in Ration on Performance of Broiler Chicken</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nurlisa%20Uke%20Dessy">Nurlisa Uke Dessy</a>, <a href="https://publications.waset.org/abstracts/search?q=Dwi%20Septian%20Erwinsyah"> Dwi Septian Erwinsyah</a>, <a href="https://publications.waset.org/abstracts/search?q=Zuprizal"> Zuprizal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This experiment was aimed to investigate the effect of rosella flower flour in diet on broiler chicken Performace. The materials used in this experiment were 72 broiler chickens and were divided into six treatments, those were R0 = without rosella flower flour addition, R1 = 0.5% rosella flower flour addition, R2 = 1.0% rosella flower flour addition, R3 = 1.5% rosella flower flour addition, R4 = 2.0% rosella flower flour addition, and R5 = 2.5% rosella flower flour addition. Each treatment consisted of three replications and each replication consisted of four broiler chickens. This research took 35 days to collect the data. Parameters measured were feed intake, rosella flower flour consumption, body weight gain, feed conversion and mortality. The collected data were analyzed using Completely Randomized Design (CRD) and the differences of mean were tested by Duncan’s New Multiple Range Test (DMRT). The result showed the average of feed consumption were 2154; 2154; 2034; 2154; 2034 and 2154 g/bird on broiler chicken that were feed respectively by 0.0; 0.5; 1.0; 1.5; 2.0; and 2.5% rosella flower flour level. The average consumptions of rosella flower flour respectively were 0; 10.77; 20.34; 32.31; 40.68; and 53.85 g/bird. The body weight gains were 1263.33±70.40; 1422.42±36.33; 1443.75±30.00; 1387.42± 35.30; 1411.17±29.58 and 1457.08±40.75 g/bird. Feed conversion results were 1.71±0.94; 1.51±0.37; 1.47±0.62; 1.55±0.40; 1.53±0.30 and 1.48±0.40. The conclusion of the experiment was known that using rosella flower flour until 2.5% level in diet was able to increase broiler chicken performance, and also to decrease broiler chicken feed conversion. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=feed%20intake" title="feed intake">feed intake</a>, <a href="https://publications.waset.org/abstracts/search?q=consumptions%20rosella%20flower%20flour" title=" consumptions rosella flower flour"> consumptions rosella flower flour</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler%20chickens" title=" broiler chickens"> broiler chickens</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20weight%20gain" title=" body weight gain"> body weight gain</a>, <a href="https://publications.waset.org/abstracts/search?q=feed%20conversion" title=" feed conversion"> feed conversion</a> </p> <a href="https://publications.waset.org/abstracts/22171/the-effect-of-rosella-flower-flour-hibiscus-sabdariffa-l-utilization-in-ration-on-performance-of-broiler-chicken" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22171.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">634</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">396</span> Diversification of Sweet Potato Blends and Utilization for Malnutrition and Poverty Alleviation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ladele%20Ademola%20A.">Ladele Ademola A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Nkiru%20T.%20Meludu"> Nkiru T. Meludu</a>, <a href="https://publications.waset.org/abstracts/search?q=Olufunke%20Ezekiel"> Olufunke Ezekiel</a>, <a href="https://publications.waset.org/abstracts/search?q=Olaoye%20Taye%20F."> Olaoye Taye F.</a>, <a href="https://publications.waset.org/abstracts/search?q=Okanlowan%20Oluwatoyin%20M."> Okanlowan Oluwatoyin M.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Value addition to agricultural produce is of possible potential in reducing poverty, improving food security and malnutrition, therefore the need to develop small and micro-enterprises of sweet potato production. The study was carried out in Nigeria to determine the acceptability of blends sweet potato (Ipomea batatas) and commodities yellow maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine max), bambara groundnut (Vigna subterranean), guinea corn (Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two methods. The first method involved the use of a fabricated gas powered cabinet dryer to dry sulphited chips and the second method was the use of traditional sun drying method without the addition of the chemical. The blends were also assessed in terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40 of sweet potato/guinea corn), YTE (100% soybean), TYG (100% sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100% Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet potato/ yellow maize). In addition, chemical analysis carried out revealed that sweet potato has high percentage of vitamins A and C, potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and iron (Fe) and fibre content. There is also an increase of vitamin A and Iron in the blended products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blends" title="blends">blends</a>, <a href="https://publications.waset.org/abstracts/search?q=diversification" title=" diversification"> diversification</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20potato" title=" sweet potato"> sweet potato</a>, <a href="https://publications.waset.org/abstracts/search?q=utilization" title=" utilization"> utilization</a> </p> <a href="https://publications.waset.org/abstracts/26905/diversification-of-sweet-potato-blends-and-utilization-for-malnutrition-and-poverty-alleviation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26905.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">506</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">395</span> Effects of Microbiological and Physicochemical Processes on the Quality of Complementary Foods Based on Maize (Zea mays) Fortification with Bambara Groundnut (Vigna subterranea)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20I.%20Mbata">T. I. Mbata</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20J.%20Ikenebomeh"> M. J. Ikenebomeh </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: The study was aim at formulating a complementary foods based on maize and bambara groundnut with a view of reducing malnutrition in low income families. Protein-energy malnutrition is a major health challenge attributed to the inappropriate complementary feeding practices, low nutritional quality of traditional complementary foods and high cost of quality protein-based complementary foods. Methods: The blends 70% maize, 30% bambara groundnut were evaluated for proximate analyses, minerals, amino acids profile, and antinutritional factors, using proprietary formula (‘Nutrend’) as standard. Antinutritional factors, amino acids, microbiological properties and sensory attributes were determined using standard methods. Results; For Protein, the results were 15.0% for roasted bambara groundnut maize germinated flour (RBMGF), 13.80% for cooked bambara groundnut maize germinated flour (CBMGF), 15.18% for soaked bambara groundnut maize germinated flour (SBMGF); values for maize flour and nutrend had 10.4% and 23.21% respectively. With respect to energy value, RBMGF, CBMGF, SBMGF, maize flour and nutrend had 494.9, 327.58, 356.49, 366.8 and 467.2 kcal respectively. The percentages of total essential amino acids in the composition of the blends were 36.9%, 40.7% and 38.9% for CBMGF, SBMGF and RBMGF, respectively, non-essential amino acids contents were 63.1%, 59.3% and 61.1% for CBMGF, SBMGF and RBMGF respectively. The mineral content, that is, calcium, potassium, magnesium and sodium, of formulated samples were higher than those obtained for maize flour and Nutrend. The antinutrient composition of RBMGF and CBMGF were lower than of SBMGF. The rats fed with the control diet exhibited better growth performance such as feed intake (1527 g) and body weight gain (93.8 g). For the microbial status, microflora gradually changed from gram negative enteric bacteria, molds, lactic acid bacteria and yeast to be dominated by gram positive lactic acid bacteria (LAB) and yeasts. Yeasts and LAB growth counts in the complementary food varied between 4.44 and 7.36 log cfu/ml. LAB number increased from 5.40 to 7.36 log cfu/ml during fermentation. Yeasts increased from 4.44 to 5.60 log cfu/ml. Organoleptic evaluation revealed that the foods were well accepted. Conclusion: Based on the findings the application of bambara groundnut fortification to traditional foods can promote the nutritional quality of African maize - based traditional foods with acceptable rheological and cooking qualities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bambara%20groundnut" title="bambara groundnut">bambara groundnut</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=fortification" title=" fortification"> fortification</a>, <a href="https://publications.waset.org/abstracts/search?q=complementary%20food" title=" complementary food"> complementary food</a> </p> <a href="https://publications.waset.org/abstracts/30225/effects-of-microbiological-and-physicochemical-processes-on-the-quality-of-complementary-foods-based-on-maize-zea-mays-fortification-with-bambara-groundnut-vigna-subterranea" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30225.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">358</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">394</span> Tofu Flour as a Protein Sources</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dicky%20Eka%20Putra">Dicky Eka Putra</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20P.%20Nadia%20Chairunissa"> S. P. Nadia Chairunissa</a>, <a href="https://publications.waset.org/abstracts/search?q=Lidia%20Paramita"> Lidia Paramita</a>, <a href="https://publications.waset.org/abstracts/search?q=Roza%20Hartati"> Roza Hartati</a>, <a href="https://publications.waset.org/abstracts/search?q=Ice%20Yolanda%20Puri"> Ice Yolanda Puri </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Soy bean and the products such as tofu, tempeh and soy milk are famous in the community. Moreover, another product is tofu flour which is not familiar in Indonesia yet and it is well known as Okara. There are massive differences of energy, protein and carbohydrate between them which is know as good for protein sources as well. Unfortunately, it is seldom used as food variety. Basically, it can be benefit in order to create many products for example cakes, snacks and some desserts. Aim: the study was in order to promote the benefit of tofu flour as school feeding of elementary school and baby porridge and also to compare the nutrient. Method: Soy pulp was filtered and steamed approximately 30 minutes. Then, it was put at a plate under sunrise or barked on the oven for 10 hours at 800C. When it have dried and milling and tofu flour is ready to be used. Result: Tofu flour could be used as substitute of flour and rice flour when people want to cook some foods. In addition, some references said that soy bean is good for a specific remedy for the proper functioning of the heart, liver, kidneys, stomach, and bowels, constipation, as a stimulant for the lungs, for eradication of poison from the system, improving the complexion by cleaning the skin of impurities, and stimulating the growth and appearance of the hair. Discussion: Comparing between soy bean, tofu and tofu flour which has difference amount of nutrients. For example energy 382 kcal, 79 kcal and 393 kcal respectively and also protein 30.2 kcal, 7.8 kcal, and 17.4 kcal. In addition, carbohydrate of soy pulp was high than soy bean and tofu (30.1 kcal). Finally, local should replace flour, rice and gelatin rice flour with tofu flour. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tofu%20flour" title="tofu flour">tofu flour</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=soy%20bean" title=" soy bean"> soy bean</a>, <a href="https://publications.waset.org/abstracts/search?q=school%20feeding" title=" school feeding "> school feeding </a> </p> <a href="https://publications.waset.org/abstracts/16559/tofu-flour-as-a-protein-sources" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16559.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">378</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">393</span> Logistics Information Systems in the Distribution of Flour in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cornelius%20Femi%20Popoola">Cornelius Femi Popoola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated logistics information systems in the distribution of flour in Nigeria. A case study design was used and 50 staff of Honeywell Flour Mill was sampled for the study. Data generated through a questionnaire were analysed using correlation and regression analysis. The findings of the study revealed that logistic information systems such as e-commerce, interactive telephone systems and electronic data interchange positively correlated with the distribution of flour in Honeywell Flour Mill. Finding also deduced that e-commerce, interactive telephone systems and electronic data interchange jointly and positively contribute to the distribution of flour in Honeywell Flour Mill in Nigeria (R = .935; Adj. R2 = .642; F (3,47) = 14.739; p < .05). The study therefore recommended that Honeywell Flour Mill should upgrade their logistic information systems to computer-to-computer communication of business transactions and documents, as well adopt new technology such as, tracking-and-tracing systems (barcode scanning for packages and palettes), tracking vehicles with Global Positioning System (GPS), measuring vehicle performance with ‘black boxes’ (containing logistic data), and Automatic Equipment Identification (AEI) into their systems. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=e-commerce" title="e-commerce">e-commerce</a>, <a href="https://publications.waset.org/abstracts/search?q=electronic%20data%20interchange" title=" electronic data interchange"> electronic data interchange</a>, <a href="https://publications.waset.org/abstracts/search?q=flour%20distribution" title=" flour distribution"> flour distribution</a>, <a href="https://publications.waset.org/abstracts/search?q=information%20system" title=" information system"> information system</a>, <a href="https://publications.waset.org/abstracts/search?q=interactive%20telephone%20systems" title=" interactive telephone systems"> interactive telephone systems</a> </p> <a href="https://publications.waset.org/abstracts/21781/logistics-information-systems-in-the-distribution-of-flour-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21781.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">553</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">392</span> Quality of Donut Supplemented with Hom Nin Rice Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Supatchalee%20Sirichokworrakit">Supatchalee Sirichokworrakit</a>, <a href="https://publications.waset.org/abstracts/search?q=Pannin%20Intasen"> Pannin Intasen</a>, <a href="https://publications.waset.org/abstracts/search?q=Chansuda%20Angkawut"> Chansuda Angkawut </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hom Nin rice (<em>Oryza Sativa</em> L.) was processed into flour and used to substitute wheat flour in donuts. The donuts were prepared with 0, 20, 40, 60, and 80% Hom Nin rice flour (HNF). The donuts were subjected to proximate, texture, color and sensory evaluations. The results of the study revealed that the ash, moisture, crude fiber contents increased while crude fat and protein contents decreased as the level of HNF increased. The hardness and chewiness of donut increased as the HNF increased but the cohesiveness, springiness, and specific volume decreased. Color of donut (L*, a*, and b* values) decreased with the addition of HNF. Overall acceptability for the 20-40% HNF additions did not differ significantly from the score of the 100% wheat flour. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hom%20Nin%20rice" title="Hom Nin rice">Hom Nin rice</a>, <a href="https://publications.waset.org/abstracts/search?q=donut" title=" donut"> donut</a>, <a href="https://publications.waset.org/abstracts/search?q=texture%20evaluation" title=" texture evaluation"> texture evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a> </p> <a href="https://publications.waset.org/abstracts/52733/quality-of-donut-supplemented-with-hom-nin-rice-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52733.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">295</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">391</span> Effect of Different Processing Methods on the Quality Attributes of Pigeon Pea Used in Bread Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=B.%20F.%20Olanipekun">B. F. Olanipekun</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20J.%20Oyelade"> O. J. Oyelade</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20O.%20Osemobor"> C. O. Osemobor </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pigeon pea is a very good source of protein and micronutrient, but it is being underutilized in Nigeria because of several constraints. This research considered the effect of different processing methods on the quality attributes of pigeon pea used in bread production towards enhancing its utility. Pigeon pea was obtained at a local market and processed into the flour using three processing methods: soaking, sprouting and roasting and were used to bake bread in different proportions. Chemical composition and sensory attributes of the breads were thereafter determined. The highest values of protein and ash contents were obtained from 20 % substitution of sprouted pigeon pea in wheat flour and may be attributable to complex biochemical changes occurring during hydration, to invariably lead to protein constituent being broken down. Hydrolytic activities of the enzymes from the sprouted sample resulted in improvement in the constituent of total protein probably due to reduction in the carbohydrate content. Sensory qualities analyses showed that bread produced with soaked and roasted pigeon pea flours at 5 and 10% inclusion, respectively were mostly accepted than other blends, and products with sprouted pigeon pea flour were least accepted. The findings of this research suggest that supplementing wheat flour with sprouted pigeon peas have more nutritional potentials. However, with sensory analysis indices, the soaked and roasted pigeon peas up to 10% are majorly accepted, and also can improve the nutritional status. Overall, this will be very beneficial to population dependent on plant protein in order to combat malnutrition problems. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pigeon%20pea" title="pigeon pea">pigeon pea</a>, <a href="https://publications.waset.org/abstracts/search?q=processing" title=" processing"> processing</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=malnutrition" title=" malnutrition"> malnutrition</a> </p> <a href="https://publications.waset.org/abstracts/72199/effect-of-different-processing-methods-on-the-quality-attributes-of-pigeon-pea-used-in-bread-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72199.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">250</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">390</span> Development and Characterization of Wheat Bread with Lupin Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Paula%20M.%20R.%20Correia">Paula M. R. Correia</a>, <a href="https://publications.waset.org/abstracts/search?q=Marta%20Gonzaga"> Marta Gonzaga</a>, <a href="https://publications.waset.org/abstracts/search?q=Luis%20M.%20Batista"> Luis M. Batista</a>, <a href="https://publications.waset.org/abstracts/search?q=Lu%C3%ADsa%20Beir%C3%A3o-Costa"> Luísa Beirão-Costa</a>, <a href="https://publications.waset.org/abstracts/search?q=Raquel%20F.%20P.%20Guin%C3%A9"> Raquel F. P. Guiné</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lupin%20flour" title="Lupin flour">Lupin flour</a>, <a href="https://publications.waset.org/abstracts/search?q=physical-chemical%20properties" title=" physical-chemical properties"> physical-chemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20analysis" title=" sensorial analysis"> sensorial analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a> </p> <a href="https://publications.waset.org/abstracts/30976/development-and-characterization-of-wheat-bread-with-lupin-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30976.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">514</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">389</span> Proximate Composition, Colour and Sensory Properties of Akara egbe Prepared from Bambara Groundnut (Vigna subterranea)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samson%20A.%20Oyeyinka">Samson A. Oyeyinka</a>, <a href="https://publications.waset.org/abstracts/search?q=Taiwo%20Tijani"> Taiwo Tijani</a>, <a href="https://publications.waset.org/abstracts/search?q=Adewumi%20T.%20Oyeyinka"> Adewumi T. Oyeyinka</a>, <a href="https://publications.waset.org/abstracts/search?q=Mutiat%20A.%20Balogun"> Mutiat A. Balogun</a>, <a href="https://publications.waset.org/abstracts/search?q=Fausat%20L.%20Kolawole"> Fausat L. Kolawole</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20K.%20Joseph"> John K. Joseph</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bambara groundnut is an underutilised leguminous crop that has a similar composition to cowpea. Hence, it could be used in making traditional snack usually produced from cowpea paste. In this study, akara egbe, a traditional snack was prepared from Bambara groundnut flour or paste. Cowpea was included as the reference sample. The proximate composition and functional properties of the flours were studies as well as the proximate composition and sensory properties of the resulting akara egbe. Protein and carbohydrate were the main components of Bambara groundnut and cowpea grains. Ash, fat and fiber contents were low. Bambara groundnut flour had higher protein content (23.71%) than cowpea (19.47%). In terms of functional properties, the oil absorption capacity (0.75 g oil/g flour) of Bambara groundnut flour was significantly (p ≤ 0.05) lower than that of the cowpea (0.92 g oil/g flour), whereas, Cowpea flour absorbed more water (1.59 g water/g flour) than Bambara groundnut flour (1.12 g/g). The packed bulk density (0.92 g/mL) of Bambara groundnut was significantly (p ≤ 0.05) higher than cowpea flour (0.82 g/mL). Akara egbe prepared from Bambara groundnut flour showed significantly (p ≤ 0.05) higher protein content (23.41%) than the sample made from Bambara groundnut paste (19.35%). Akara egbe prepared from cowpea paste had higher ratings in aroma, colour, taste, crunchiness and overall acceptability than those made from cowpea flour or Bambara groundnut paste or flour. Bambara groundnut can produce akara egbe with comparable nutritional and sensory properties to that made from cowpea. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bambara%20groundnut" title="Bambara groundnut">Bambara groundnut</a>, <a href="https://publications.waset.org/abstracts/search?q=Cowpea" title=" Cowpea"> Cowpea</a>, <a href="https://publications.waset.org/abstracts/search?q=Snack" title=" Snack"> Snack</a>, <a href="https://publications.waset.org/abstracts/search?q=Sensory%20properties" title=" Sensory properties"> Sensory properties</a> </p> <a href="https://publications.waset.org/abstracts/78671/proximate-composition-colour-and-sensory-properties-of-akara-egbe-prepared-from-bambara-groundnut-vigna-subterranea" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78671.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">264</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">388</span> Effects of Different Processing Methods on Composition, Physicochemical and Morphological Properties of MR263 Rice Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20Asmeda">R. Asmeda</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Noorlaila"> A. Noorlaila</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20H.%20Norziah"> M. H. Norziah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research work was conducted to investigate the effects of different grinding techniques during the milling process of rice grains on physicochemical characteristics of rice flour produced. Dry grinding, semi-wet grinding, and wet grinding were employed to produce the rice flour. The results indicated that different grinding methods significantly (p ≤ 0.05) affected physicochemical and functional properties of starch except for the carbohydrate content, x-ray diffraction pattern and breakdown viscosity. Dry grinding technique caused highest percentage of starch damage compared to semi-wet and wet grinding. Protein, fat and ash content were highest in rice flour obtained by dry grinding. It was found that wet grinding produce flour with smallest average particle size (8.52 µm), resulting in highest process yield (73.14%). Pasting profiles revealed that dry grinding produce rice flour with significantly lowest pasting temperature and highest setback viscosity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=average%20particle%20size" title="average particle size">average particle size</a>, <a href="https://publications.waset.org/abstracts/search?q=grinding%20techniques" title=" grinding techniques"> grinding techniques</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characteristics" title=" physicochemical characteristics"> physicochemical characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20flour" title=" rice flour"> rice flour</a> </p> <a href="https://publications.waset.org/abstracts/7018/effects-of-different-processing-methods-on-composition-physicochemical-and-morphological-properties-of-mr263-rice-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7018.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">191</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">387</span> Effect of Acids with Different Chain Lengths Modified by Methane Sulfonic Acid and Temperature on the Properties of Thermoplastic Starch/Glycerin Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chi-Yuan%20Huang">Chi-Yuan Huang</a>, <a href="https://publications.waset.org/abstracts/search?q=Mei-Chuan%20Kuo"> Mei-Chuan Kuo</a>, <a href="https://publications.waset.org/abstracts/search?q=Ching-Yi%20Hsiao"> Ching-Yi Hsiao </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, acids with various chain lengths (C<sub>6</sub>, C<sub>8</sub>, C<sub>10</sub> and C<sub>12</sub>) modified by methane sulfonic acid (MSA) and temperature were used to modify tapioca starch (TPS), then the glycerol (GA) were added into modified starch, to prepare new blends. The mechanical properties, thermal properties and physical properties of blends were studied. This investigation was divided into two parts.  First, the biodegradable materials were used such as starch and glycerol with hexanedioic acid (HA), suberic acid (SBA), sebacic acid (SA), decanedicarboxylic acid (DA) manufacturing with different temperatures (90, 110 and 130 °C). And then, the solution was added into modified starch to prepare the blends by using single-screw extruder. The FT-IR patterns indicated that the characteristic peak of C=O in ester was observed at 1730 cm<sup>-1</sup>. It is proved that different chain length acids (C<sub>6</sub>, C<sub>8</sub>, C<sub>10</sub> and C<sub>12</sub>) reacted with glycerol by esterification and these are used to plasticize blends during extrusion. In addition, the blends would improve the hydrolysis and thermal stability. The water contact angle increased from 43.0° to 64.0°.  Second, the HA (110 °C), SBA (110 °C), SA (110 °C), and DA blends (130 °C) were used in study, because they possessed good mechanical properties, water resistances and thermal stability. On the other hand, the various contents (0, 0.005, 0.010, 0.020 g) of MSA were also used to modify the mechanical properties of blends. We observed that the blends were added to MSA, and then the FT-IR patterns indicated that the C=O ester appeared at 1730 cm<sup>-1</sup>. For this reason, the hydrophobic blends were produced. The water contact angle of the MSA blends increased from 55.0° to 71.0°. Although break elongation of the MSA blends reduced from the original 220% to 128%, the stress increased from 2.5 MPa to 5.1 MPa. Therefore, the optimal composition of blends was the DA blend (130 °C) with adding of MSA (0.005 g). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chain%20length%20acids" title="chain length acids">chain length acids</a>, <a href="https://publications.waset.org/abstracts/search?q=methane%20sulfonic%20acid" title=" methane sulfonic acid"> methane sulfonic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=Tapioca%20starch%20%28TPS%29" title=" Tapioca starch (TPS)"> Tapioca starch (TPS)</a>, <a href="https://publications.waset.org/abstracts/search?q=tensile%20stress" title=" tensile stress"> tensile stress</a> </p> <a href="https://publications.waset.org/abstracts/57087/effect-of-acids-with-different-chain-lengths-modified-by-methane-sulfonic-acid-and-temperature-on-the-properties-of-thermoplastic-starchglycerin-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57087.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">249</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">386</span> An Experimental Comparative Study of SI Engine Performance and Emission Characteristics Fuelled with Various Gasoline-Alcohol Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Mourad">M. Mourad</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Abdelgawwad"> K. Abdelgawwad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This experimental investigation aimed to determine the influence of using different types of alcohol and gasoline blends such as ethanol - butanol - propanol on the performance of spark ignition engine. The experimental work studied the effect of various fuel blends such as ethanol – butanol/gasoline and propanol/gasoline with two rates of 15% and 20%, at different operating conditions (engine speed and loads), on engine performance emission characteristics. Laboratory experiments are carried out on a four-cylinder spark ignition (SI) engine. In this practical study, all considerations and precautions are taken into account to ensure the quality and accuracy of practical experiments and different measurements. The results show that the performance of the engine improved significantly in the case of ethanol/butanol-gasoline blends. The results also indicated that the engine emitted pollutants such as CO, hydrocarbon (HC) for alcohol fuel blends compared to base gasoline NOx emission increased for different fuel blends either ethanol/butanol-gasoline or propanol-gasoline fuel blend. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gasoline%20engine" title="gasoline engine">gasoline engine</a>, <a href="https://publications.waset.org/abstracts/search?q=performance" title=" performance"> performance</a>, <a href="https://publications.waset.org/abstracts/search?q=emission" title=" emission"> emission</a>, <a href="https://publications.waset.org/abstracts/search?q=fuel%20blends" title=" fuel blends"> fuel blends</a> </p> <a href="https://publications.waset.org/abstracts/91713/an-experimental-comparative-study-of-si-engine-performance-and-emission-characteristics-fuelled-with-various-gasoline-alcohol-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91713.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">173</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">385</span> Utilization of “Adlai” (Coix lacryma-jobi L) Flour as Wheat Flour Extender in Selected Baked Products in the Philippines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rolando%20B.%20Llave%20Jr.">Rolando B. Llave Jr. </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In many countries, wheat flour is used an essential component in production/preparation of bread and other baked products considered to have a significant role in man’s diet. Partial replacement of wheat flour with other flours (composite flour) in preparation of the said products is seen as a solution to the scarcity of wheat flour (in non-wheat producing countries), and improved nourishment. In composite flour, other flours may come from cereals, legumes, root crops, and those that are rich in starch. Many countries utilize whatever is locally available. “Adlai” or Job’s tears is a tall cereal plant that belongs to the same family of grass as wheat, rice, and corn. In some countries, it is used as an ingredient in producing many dishes and alcoholic and non-alcoholic beverages. As part of the Food Staple Self-Sufficiency Program (FSSP) of the Department of Agriculture (DA) in the Philippines, “adlai” is being promoted as alternative food source for the Filipinos. In this study, the grits coming from the seeds of “adlai” were turned into flour. The resulting flour was then used as partial replacement for wheat flour in selected baked products namely “pan de sal” (salt bread), cupcakes and cookies. The supplementation of “adlai” flour ranged 20%-45% with 20%-35% for “pan de sal”; 30%-45% for cupcakes; and 25% - 40% for cookies. The study was composed of four (4) phases. Phase I was product formulation studies. Phase II included the acceptability test/sensory evaluation of the baked products where the statistical analysis of the data gathered followed. Phase III was the computation of the theoretical protein content of the most acceptable “pan de sal”, cupcake and cookie, and lastly, in Phase IV, cost benefit was analyzed, specifically in terms of the direct material cost. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=%E2%80%9Cadlai%E2%80%9D" title="“adlai”">“adlai”</a>, <a href="https://publications.waset.org/abstracts/search?q=composite%20flour" title=" composite flour"> composite flour</a>, <a href="https://publications.waset.org/abstracts/search?q=supplementation" title=" supplementation"> supplementation</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation "> sensory evaluation </a> </p> <a href="https://publications.waset.org/abstracts/12796/utilization-of-adlai-coix-lacryma-jobi-l-flour-as-wheat-flour-extender-in-selected-baked-products-in-the-philippines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">869</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">384</span> Effect of Flour Concentration and Retrogradation Treatment on Physical Properties of Instant Sinlek Brown Rice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Supat%20Chaiyakul">Supat Chaiyakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Direk%20Sukkasem"> Direk Sukkasem</a>, <a href="https://publications.waset.org/abstracts/search?q=Patnachapa%20Natthapanpaisith"> Patnachapa Natthapanpaisith</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sinlek rice flour beverage or instant product is a dietary supplement for dysphagia, or difficulty swallowing. It is also consumed by individuals who need to consume supplements to maintain their calorific needs. This product provides protein, fat, iron, and a high concentration of carbohydrate from rice flour. However, the application of native flour is limited due to its high viscosity. Starch modification by controlling starch retrogradation was used in this study. The research studies the effects of rice flour concentration and retrogradation treatment on the physical properties of instant Sinlek brown rice. The native rice flour, gelatinized rice flour, and flour gels retrograded under 4 °C for 3 and 7 days were investigated. From the statistical results, significant differences between native and retrograded flour were observed. The concentration of rice flour was the main factor influencing the swelling power, solubility, and pasting properties. With the increase in rice flour content from 10 to 15%, swelling power, peak viscosity, trough, and final viscosity decreased; but, solubility, pasting temperature, peak time, breakdown, and setback increased. The peak time, pasting temperature, peak viscosity, trough, and final viscosity decreased as the storage period increased from 3 to 7 days. The retrograded rice flour powders had lower pasting temperature, peak viscosity, breakdown, and final viscosity than the gelatinized and native flour powders. Reduction of starch viscosity by gelatinization and controlling starch retrogradation could allow for increased quantities of rice flour in instant rice beverages. Also, the treatment could increase the energy and nutrient densities of rice beverages without affecting the viscosity of this product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=instant%20rice" title="instant rice">instant rice</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20properties" title=" pasting properties"> pasting properties</a>, <a href="https://publications.waset.org/abstracts/search?q=pregelatinization" title=" pregelatinization"> pregelatinization</a>, <a href="https://publications.waset.org/abstracts/search?q=retrogradation" title=" retrogradation"> retrogradation</a> </p> <a href="https://publications.waset.org/abstracts/57640/effect-of-flour-concentration-and-retrogradation-treatment-on-physical-properties-of-instant-sinlek-brown-rice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57640.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">241</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">383</span> Development of Low Glycemic Gluten Free Bread from Barnyard Millet and Lentil Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hemalatha%20Ganapathyswamy">Hemalatha Ganapathyswamy</a>, <a href="https://publications.waset.org/abstracts/search?q=Thirukkumar%20Subramani"> Thirukkumar Subramani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Celiac disease is an autoimmune response to dietary wheat gluten. Gluten is the main structure forming protein in bread and hence developing gluten-free bread is a technological challenge. The study aims at using nonwheat flours like barnyard millet and lentil flour to replace wheat in bread formulations. Other characteristics of these grains, such as high protein, soluble fiber, mineral content and bioactive components make them attractive alternatives to traditional gluten-free ingredients in the production of high protein, gluten-free bread. The composite flour formulations for the development of gluten-free bread were optimized using lentil flour (50 to 70 g), barnyard millet flour (0 to 30 g) and corn flour (0 to 30 g) by means of response surface methodology with various independent variables for physical, sensorial and nutritional characteristics. The optimized composite flour which had a desirability value of 0.517, included lentil flour –62.94 g, barnyard millet flour– 24.34 g and corn flour– 12.72 g with overall acceptability score 8.00/9.00. The optimized gluten-free bread formulation had high protein (14.99g/100g) and fiber (1.95g/100g) content. The glycemic index of the gluten-free bread was 54.58 rendering it as low glycemic which enhances the functional benefit of the gluten-free bread. Since the standardised gluten-free bread from barnyard millet and lentil flour are high protein, and gluten-free with low glycemic index, the product would serve as an ideal therapeutic food in the management of both celiac disease and diabetes mellitus with better nutritional value. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gluten%20free%20bread" title="gluten free bread">gluten free bread</a>, <a href="https://publications.waset.org/abstracts/search?q=lentil" title=" lentil"> lentil</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20glycemic%20index" title=" low glycemic index"> low glycemic index</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a 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