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Moench) flour</title> <meta name="description" content="Search results for: sorghum (Sorghum bicolor L. Moench) flour"> <meta name="keywords" content="sorghum (Sorghum bicolor L. Moench) flour"> <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 ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="sorghum (Sorghum bicolor L. 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Moench) flour"> <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> 284</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: sorghum (Sorghum bicolor L. Moench) flour</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">134</span> Optimal Consume of NaOH in Starches Gelatinization for Froth Flotation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A9%20C.%20Silva">André C. Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=D%C3%A9bora%20N.%20Sousa"> Débora N. Sousa</a>, <a href="https://publications.waset.org/abstracts/search?q=Elenice%20M.%20S.%20Silva"> Elenice M. S. Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=Thales%20P.%20Fontes"> Thales P. Fontes</a>, <a href="https://publications.waset.org/abstracts/search?q=Raphael%20S.%20Tomaz"> Raphael S. Tomaz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Starches are widely used as depressant in froth flotation operations in Brazil due to their efficiency, increasing the selectivity in the inverse flotation of quartz depressing iron ore. Starches market have been growing and improving in recent years, leading to better products attending the requirements of the mineral industry. The major source of starch used for iron ore is corn starch, which needs to be gelatinized with sodium hydroxide (NaOH) prior to use. This stage has a direct impact on industrials costs, once the lowest consumption of NaOH in gelatinization provides better control of the pH in the froth flotation and reduces the amount of electrolytes present in the pulp. In order to evaluate the gelatinization degree of different starches and flour were subjected to the addiction of NaOH and temperature variation experiments. Samples of starch (corn, cassava, HIPIX 100, HIPIX 101 and HIPIX 102 commercialized by Ingredion) and flour (cassava and potato) were tested. The starch samples were characterized through Scanning Electronic Microscopy and the amylose content were determined through spectrometry, swelling and solubility tests. The gelatinization was carried out through titration with NaOH, keeping the solution temperature constant at 40 <sup>o</sup>C. At the end of the tests, the optimal amount of NaOH consumed to gelatinize the starch or flour from different botanical sources was established and a correlation between the content of amylopectin in the starch and the starch/NaOH ratio needed for its gelatinization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=froth%20flotation" title="froth flotation">froth flotation</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinization" title=" gelatinization"> gelatinization</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20hydroxide" title=" sodium hydroxide"> sodium hydroxide</a>, <a href="https://publications.waset.org/abstracts/search?q=starches%20and%20flours" title=" starches and flours"> starches and flours</a> </p> <a href="https://publications.waset.org/abstracts/50896/optimal-consume-of-naoh-in-starches-gelatinization-for-froth-flotation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/50896.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">363</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">133</span> Development of Pasta Production by Using of Hard and Soft Domestic Sorts of Wheat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.N.%20Zhilkaidarov">A.N. Zhilkaidarov</a>, <a href="https://publications.waset.org/abstracts/search?q=G.K.%20Iskakova"> G.K. Iskakova</a>, <a href="https://publications.waset.org/abstracts/search?q=V.Y.%20Chernyh"> V.Y. Chernyh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> High-qualified and not-expensive products of daily usage have a big demand on food products’ market. Moreover, it is about independent and irreplaceable product as pasta. Pasta is a product, which represents itself the conserved dough from wheat flour made through special milling process. A wide assortment of the product and its pleasant taste properties allow to use pasta products in very different combinations with other food products. Pasta industry of Kazakhstan has large perspectives of development. There are many premises for it, which includes first an importance of pasta as a social product. Due to for its nutritional and energetically value pasta is the part of must have food. Besides that, the pasta production in Kazakhstan has traditional bases, and nowadays the market of this product develops rapidly as in quantity as well as in quality aspects. Moreover, one of the advantages of this branch is an economical aspect – pasta is the product of secondary processing, and therefore price for sailing is much higher as its own costs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pasta" title="pasta">pasta</a>, <a href="https://publications.waset.org/abstracts/search?q=new%20wheat%20sorts" title=" new wheat sorts"> new wheat sorts</a>, <a href="https://publications.waset.org/abstracts/search?q=domesic%20sorts%20of%20wheat" title=" domesic sorts of wheat"> domesic sorts of wheat</a>, <a href="https://publications.waset.org/abstracts/search?q=macaronic%20flour" title=" macaronic flour"> macaronic flour</a> </p> <a href="https://publications.waset.org/abstracts/34598/development-of-pasta-production-by-using-of-hard-and-soft-domestic-sorts-of-wheat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34598.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">526</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">132</span> Development and Characterization of Biscuits Incorporated with Jackfruit (Artocarpus heterophyllus) Seeds and Cassava (Manihot esculenta)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elina%20Brahma%20Hazarika">Elina Brahma Hazarika</a>, <a href="https://publications.waset.org/abstracts/search?q=Jeuti%20Basumatary"> Jeuti Basumatary</a>, <a href="https://publications.waset.org/abstracts/search?q=Deepanka%20Saikia"> Deepanka Saikia</a>, <a href="https://publications.waset.org/abstracts/search?q=Jaydeep%20Das"> Jaydeep Das</a>, <a href="https://publications.waset.org/abstracts/search?q=Micky%20Moni%20D%27mary"> Micky Moni D'mary</a>, <a href="https://publications.waset.org/abstracts/search?q=Fungkha%20Basumatary"> Fungkha Basumatary</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study includes development of two varieties of biscuits incorporated with: the seeds of Jack fruit (Artocarpus heterophyllus), which post-consumption of it’s pulp, is discarded as a waste, and Cassava (Manihot esculenta) tubers.The jack fruit seeds and cassava were first ground into flour and its proximate and physiochemical properties were studied. The biscuits that were developed incorporating them had 50% wheat flour and 50% jackfruit seed flour and 50% cassava flours as the major composition, apart from the other general ingredients use in making biscuits. Various trials of compositions were made for baking to get the overall desirable acceptability in biscuits through sensory evaluation. Finally, the best composition of ingredients was selected to make the biscuits, and hence studies were done accordingly to compare it with the properties of their respective raw flours. The results showed that the proximate composition of the biscuits fared better than that of their respective flours: There was a decrease in the Moisture content of both Jackfruit Seed Biscuits and Cassava Biscuits to 4.5% and 6.7% than that of their respective raw flours (8 and 12%). Post-baking, there is increase in the percentages of ash, protein, and fibre contents in both Jackfruit Seed Biscuits and Cassava Biscuits; the values being 3% and 3.8%, 13.2% and 3.3%, and 3.2 and 4.1% respectively. Also the total carbohydrate content in Jackfruit Seed Biscuits and Cassava Biscuits were 66.7% and 71.7% respectively. Their sensory evaluation and texture study also yielded a clear review that they have an overall good acceptability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=baking" title="baking">baking</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate" title=" proximate"> proximate</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/41486/development-and-characterization-of-biscuits-incorporated-with-jackfruit-artocarpus-heterophyllus-seeds-and-cassava-manihot-esculenta" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41486.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">318</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">131</span> Functional Snacks Bars: A Healthy Alternative to a Poor Diet Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Daniela%20Istrati">Daniela Istrati</a>, <a href="https://publications.waset.org/abstracts/search?q=Camelia%20%20Vizireanu"> Camelia Vizireanu</a>, <a href="https://publications.waset.org/abstracts/search?q=Camelia%20Grozavu"> Camelia Grozavu</a>, <a href="https://publications.waset.org/abstracts/search?q=Rodica%20Mihaela%20Dinica"> Rodica Mihaela Dinica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In last years, eating habits have changed, and snacking has become more common. Snacking habits, including eating whole fruit, vegetables and crackers, were found to contribute to better overall diet quality, while consuming snacks such as cookies, pastries, sweets, milk desserts and soft drinks was associated with poorer diet quality. The nutritional quality of the snack is very important and choosing nutritious foods as snacks can be beneficial for our health. For this reason, the development of functional snacks bars represents a necessity for this niche market. The aim of this work was to develop some formulations of energizing snack bars with high dietary fibers and antioxidant activity. Snack bars contain both fruits with antioxidant activity and components (cereals and seeds) rich in carbohydrates and polyunsaturated fats that provide energy during sports activities, physical and mental stress. Three types of samples were prepared and stored in refrigerated conditions at 40°C for 30 days. The first sample (S1) contains wheat germs, raw pumpkin seeds, toasted oat flakes, flaxseeds flour, cinnamon honey, raw sunflower seeds, sea buckthorn, amaranth flour, cinnamon and olive oil. The second sample (S2) has the same composition as the first, less flour and cinnamon flour and the honey used was ginger, honey. The third sample (S3) is like the first less amaranth flour and the honey used was buckthorn sea honey. The physicochemical, antioxidant activity, polyphenolic and flavonoid content and sensorial characteristics of the samples were investigated. Results showed that snacks bars had important level of extracted phenolics, flavonoids, fibers, proteins, carbohydrates and fats. Therefore, snack bars may be a convenient functional food, offering an important source of flavonoids and polyphenols, a healthy alternative to a poor diet quality, with balanced nutritional and sensory characteristics that recommend it in the diet of all consumers concerned with maintaining health. Acknowledgment: This study has been founded by the Francophone University Agency, Project Réseau régional dans le domaine de la santé, la nutrition et la sécurité alimentaire (SaIN), No. at Dunarea de Jos University of Galati 21899/ 06.09.2017 <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title=" functional food"> functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=sea%20buckthorn" title=" sea buckthorn"> sea buckthorn</a>, <a href="https://publications.waset.org/abstracts/search?q=snack%20bars" title=" snack bars"> snack bars</a> </p> <a href="https://publications.waset.org/abstracts/84990/functional-snacks-bars-a-healthy-alternative-to-a-poor-diet-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/84990.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">171</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">130</span> Preparation of Corn Flour Based Extruded Product and Evaluate Its Physical Characteristics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20S.%20Saini">C. S. Saini</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water absorption index, water solubility index, rehydration ratio and moisture retention. The Central Composite Rotatable Design (CCRD) was used to decide the level of processing variables i.e. feed moisture content (%), screw speed (rpm), and barrel temperature (oC) for the experiment. The data obtained after extrusion process were analyzed by using response surface methodology. A second order polynomial model for the dependent variables was established to fit the experimental data. The numerical optimization studies resulted in 127°C of barrel temperature, 246 rpm of screw speed, and 14.5% of feed moisture as optimum variables to produce acceptable extruded product. The responses predicted by the software for the optimum process condition resulted in lateral expansion 126 %, bulk density 0.28 g/cm3, water absorption index 4.10 g/g, water solubility index 39.90 %, rehydration ratio 544 % and moisture retention 11.90 % with 75 % desirability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=black%20gram" title="black gram">black gram</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20flour" title=" corn flour"> corn flour</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion" title=" extrusion"> extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characteristics" title=" physical characteristics "> physical characteristics </a> </p> <a href="https://publications.waset.org/abstracts/33022/preparation-of-corn-flour-based-extruded-product-and-evaluate-its-physical-characteristics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33022.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">479</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">129</span> Physical Properties of Nine Nigerian Staple Food Flours Related to Bulk Handling and Processing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ogunsina%20Babatunde">Ogunsina Babatunde</a>, <a href="https://publications.waset.org/abstracts/search?q=Aregbesola%20Omotayo"> Aregbesola Omotayo</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebayo%20Adewale"> Adebayo Adewale</a>, <a href="https://publications.waset.org/abstracts/search?q=Odunlami%20Johnson"> Odunlami Johnson</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The physical properties of nine Nigerian staple food flours related to bulk handling and processing were investigated following standard procedures. The results showed that the moisture content, bulk density, angle of repose, water absorption capacity, swelling index, dispersability, pH and wettability of the flours ranged from 9.95 to 11.98%, 0.44 to 0.66 g/cm3, 31.43 to 39.65o, 198.3 to 291.7 g of water/100 g of sample, 5.53 to 7.63, 60.3 to 73.8%, 4.43 to 6.70, and 11 to 150 s. The particle size analysis of the flour samples indicated significant differences (p<0.05). The least gelation concentration of the flour samples ranged from 6 to 14%. The colour of the flours fell between light and saturated, with the exception of cassava, millet and maize flours which appear dark and dull. The properties of food flours depend largely on the inherent property of the food material and may influence their functional behaviour as food materials. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=properties" title="properties">properties</a>, <a href="https://publications.waset.org/abstracts/search?q=flours" title=" flours"> flours</a>, <a href="https://publications.waset.org/abstracts/search?q=staple%20food" title=" staple food"> staple food</a>, <a href="https://publications.waset.org/abstracts/search?q=bulk%20handling" title=" bulk handling"> bulk handling</a> </p> <a href="https://publications.waset.org/abstracts/37450/physical-properties-of-nine-nigerian-staple-food-flours-related-to-bulk-handling-and-processing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/37450.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">480</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">128</span> Preparation of Tempeh Spores Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jaruwan%20Chutrtong">Jaruwan Chutrtong</a>, <a href="https://publications.waset.org/abstracts/search?q=Tanakwan%20Bussabun"> Tanakwan Bussabun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Study production of tempeh inoculums powder by freeze-drying comparison with dry at 50°C and the sun bask for developing efficient tempeh inoculums for tempeh producing. Rhizopus oligosporus in PDA slant cultures was incubated at 30°C for 3-5 days until spores and mycelium. Preparation spores suspension with sterilized water and then count the number of started spores. Fill spores suspension in Rice flour and soy flour, mixed with water (in the ratio 10: 7), which is steamed and sterilized at 121°C 15min. Incubated at room temperature for 4 days, count number of spores. Then take the progressive infection and full spore dough to dry at 50°C, sun bask, and lyophilize. Grind to powder. Then pack in plastic bags, stored at 5°C. To investigate quality of inoculums which use different methods, tempeh was fermented every 4 weeks for 24 weeks of the experiment. The result found that rice flour is not suitable to use as raw material in the production of powdered spores. Fungi can growth rarely. Less number of spores and requires more time than soy flour. For drying method, lyophilization is the least possible time. Samples from this method are very hard and very dark and harder to grind than other methods. Drying at 50°C takes longer time than lyophilization but can also set time use for drying. Character of the dry samples is hard solid and brown color, but can be grinded easier. The sun drying takes the longest time, can’t determine the exact time. When the spore powder was used to fermented tempeh immediately, product has similar characters as which use spores that was fresh prepared. The tempeh has normal quality. When spore powder stored at low temperature, tempeh from storage spore in weeks 4, 8 and 12 is still normal. Time spending in production was close to the production of fresh spores. After storage spores for 16 and 20 weeks, tempeh is still normal but growth and sporulation were take longer time than usual (about 6 hours). At 24 week storage, fungal growth is not good, made tempeh looks inferior to normal color, also smell and texture. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=freez%20drying" title="freez drying">freez drying</a>, <a href="https://publications.waset.org/abstracts/search?q=preparation" title=" preparation"> preparation</a>, <a href="https://publications.waset.org/abstracts/search?q=spores%20powder" title=" spores powder"> spores powder</a>, <a href="https://publications.waset.org/abstracts/search?q=tempeh" title=" tempeh"> tempeh</a> </p> <a href="https://publications.waset.org/abstracts/2778/preparation-of-tempeh-spores-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2778.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">202</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">127</span> Linking Temporal Changes of Climate Factors with Staple Cereal Yields in Southern Burkina Faso</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pius%20Borona">Pius Borona</a>, <a href="https://publications.waset.org/abstracts/search?q=Cheikh%20Mbow"> Cheikh Mbow</a>, <a href="https://publications.waset.org/abstracts/search?q=Issa%20Ouedraogo"> Issa Ouedraogo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the Sahel, climate variability has been associated with a complex web of direct and indirect impacts. This natural phenomenon has been an impediment to agro-pastoral communities who experience uncertainty while involving in farming activities which is also their key source of livelihood. In this scenario, the role of climate variability in influencing the performance, quantity and quality of staple cereals yields, vital for food and nutrition security has been a topic of importance. This response of crops and subsequent yield variability is also a subject of immense debate due to the complexity of crop development at different stages. This complexity is further compounded by influence of slowly changing non-climatic factors. With these challenges in mind, the present paper initially explores the occurrence of climate variability at an inter annual and inter decadal level in South Burkina Faso. This is evidenced by variation of the total annual rainfall and the number of rainy days among other climatic descriptors. Further, it is shown how district-scale cereal yields in the study area including maize, sorghum and millet casually associate variably to the inter-annual variation of selected climate variables. Statistical models show that the three cereals widely depict sensitivity to the length of the growing period and total dry days in the growing season. Maize yields on the other hand relate strongly to the rainfall amount variation (R2=51.8%) showing high moisture dependence during critical growth stages. Our conclusions emphasize on adoption of efficient water utilization platforms especially those that have evidently increased yields and strengthening of forecasts dissemination. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=climate%20variability" title="climate variability">climate variability</a>, <a href="https://publications.waset.org/abstracts/search?q=cereal%20yields" title=" cereal yields"> cereal yields</a>, <a href="https://publications.waset.org/abstracts/search?q=seasonality" title=" seasonality"> seasonality</a>, <a href="https://publications.waset.org/abstracts/search?q=rain%20fed%20farming" title=" rain fed farming"> rain fed farming</a>, <a href="https://publications.waset.org/abstracts/search?q=Burkina%20Faso" title=" Burkina Faso"> Burkina Faso</a>, <a href="https://publications.waset.org/abstracts/search?q=rainfall" title=" rainfall"> rainfall</a> </p> <a href="https://publications.waset.org/abstracts/81244/linking-temporal-changes-of-climate-factors-with-staple-cereal-yields-in-southern-burkina-faso" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81244.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">202</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">126</span> Impact of Fermentation Time and Microbial Source on Physicochemical Properties, Total Phenols and Antioxidant Activity of Finger Millet Malt Beverage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henry%20O.%20Udeha">Henry O. Udeha</a>, <a href="https://publications.waset.org/abstracts/search?q=Kwaku%20G.%20Duodub"> Kwaku G. Duodub</a>, <a href="https://publications.waset.org/abstracts/search?q=Afam%20I.%20O.%20Jideanic"> Afam I. O. Jideanic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Finger millet (FM) [Eleusine coracana] is considered as a potential ‘‘super grain’’ by the United States National Academies as one of the most nutritious among all the major cereals. The regular consumption of FM-based diets has been associated with reduced risk of diabetes, cataract and gastrointestinal tract disorder. Hyperglycaemic, hypocholesterolaemic and anticataractogenic, and other health improvement properties have been reported. This study examined the effect of fermentation time and microbial source on physicochemical properties, phenolic compounds and antioxidant activity of two finger millet (FM) malt flours. Sorghum was used as an external reference. The grains were malted, mashed and fermented using the grain microflora and Lactobacillus fermentum. The phenolic compounds of the resulting beverage were identified and quantified using ultra-performance liquid chromatography (UPLC) and mass spectrometer system (MS). A fermentation-time dependent decrease in pH and viscosities of the beverages, with a corresponding increase in sugar content were noted. The phenolic compounds found in the FM beverages were protocatechuic acid, catechin and epicatechin. Decrease in total phenolics of the beverages was observed with increased fermentation time. The beverages exhibited 2, 2-diphenyl-1-picrylhydrazyl, 2, 2՛-azinobis-3-ethylbenzthiazoline-6-sulfonic acid radical scavenging action and iron reducing activities, which were significantly (p < 0.05) reduced at 96 h fermentation for both microbial sources. The 24 h fermented beverages retained a higher amount of total phenolics and had higher antioxidant activity compared to other fermentation periods. The study demonstrates that FM could be utilised as a functional grain in the production of non-alcoholic beverage with important phenolic compounds for health promotion and wellness. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=eleusine%20coracana" title=" eleusine coracana"> eleusine coracana</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a> </p> <a href="https://publications.waset.org/abstracts/146346/impact-of-fermentation-time-and-microbial-source-on-physicochemical-properties-total-phenols-and-antioxidant-activity-of-finger-millet-malt-beverage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146346.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">107</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">125</span> Development of Probiotic Cereal Beverage Using Yeast and Lactic Acid Bacteria Fermentation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tuaumelsan%20Shumye%20Gebre">Tuaumelsan Shumye Gebre</a>, <a href="https://publications.waset.org/abstracts/search?q=Shimelis%20Admassu%20Emire"> Shimelis Admassu Emire</a>, <a href="https://publications.waset.org/abstracts/search?q=Simon%20Okomo%20Aloo"> Simon Okomo Aloo</a>, <a href="https://publications.waset.org/abstracts/search?q=Ramachandran%20Chelliah"> Ramachandran Chelliah</a>, <a href="https://publications.waset.org/abstracts/search?q=Deog-Hwan%20Oh"> Deog-Hwan Oh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigates the fermentation of cereal substrates, based on the Ethiopian traditional beverage borde, using probiotic strains of Pediococcus acidilactici WS07 and Saccharomyces cerevisiae AM18 used singly and in co-culture. The pH and titratable acidity, microbial growth dynamics, fermentable sugars profile, volatile organic compounds, total flavonoid content, total phenolic content, antioxidant activity, pancreatic lipase, and α-glucosidase inhibition were analyzed. The viability of every tested strain remained higher than 7 log CFU/mL, satisfying the requirements suggested for probiotic food items. The formation of organic acids is what caused the pH to decrease from roughly 6.6 to 3.8, yet this had no effect on the viability of the microorganisms. The fermentation process, involving P. acidilactici WS07 and S. cerevisiae AM18, led to the utilization of initial carbohydrates, production of organic acids, and generation of volatile compounds that enhance flavor and aroma. Ethanol and glycerol concentrations increased during fermentation, particularly in co-culture assays, contributing to the sensory qualities and stability of the beverages. The primary organic acids generated during fermentation were lactic and acetic acids. A total of 22 volatile substances, such as acids, alcohols, aldehydes, esters, ketones, and other substances, were found. Furthermore, the study demonstrates that fermentation of maize and sorghum with P. acidilactici WS07 and S. cerevisiae AM18 enhances the antioxidant activity and inhibition of pancreatic lipase and α-glucosidase, suggesting potential benefits in managing obesity and diabetes. Therefore, co-cultivating S. cerevisiae AM18 and P. acidilactici WS07 in cereal fermentation led to the successful production of probiotic drinks. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=probiotic%20beverage" title="probiotic beverage">probiotic beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=Pediococcus%20acidilactici" title=" Pediococcus acidilactici"> Pediococcus acidilactici</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisiae" title=" Saccharomyces cerevisiae"> Saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20compounds" title=" volatile compounds"> volatile compounds</a> </p> <a href="https://publications.waset.org/abstracts/188347/development-of-probiotic-cereal-beverage-using-yeast-and-lactic-acid-bacteria-fermentation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188347.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">36</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">124</span> DNA Fingerprinting of Some Major Genera of Subterranean Termites (Isoptera) (Anacanthotermes, Psammotermes and Microtermes) from Western Saudi Arabia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=AbdelRahman%20A.%20Faragalla">AbdelRahman A. Faragalla</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20H.%20Alqhtani"> Mohamed H. Alqhtani</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20M.%20M.Ahmed"> Mohamed M. M.Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Saudi Arabia has currently been beset by a barrage of bizarre assemblages of subterranean termite fauna, inflicting heavy catastrophic havocs on human valued properties in various homes, storage facilities, warehouses, agricultural and horticultural crops including okra, sweet pepper, tomatoes, sorghum, date palm trees, citruses and many forest domains and green lush desert oases. The most pressing urgent priority is to use modern technologies to alleviate the painstaking obstacle of taxonomic identification of these injurious noxious pests that might lead to effective pest control in both infested agricultural commodities and field crops. Our study has indicated the use of DNA fingerprinting technologies, in order to generate basic information of the genetic similarity between 3 predominant families containing the most destructive termite species. The methodologies included extraction and DNA isolation from members of the major families and the use of randomly selected primers and PCR amplifications with the nucleotide sequences. GC content and annealing temperatures for all primers, PCR amplifications and agarose gel electrophoresis were also conducted in addition to the scoring and analysis of Random Amplification Polymorphic DNA-PCR (RAPDs). A phylogenetic analysis for different species using statistical computer program on the basis of RAPD-DNA results, represented as a dendrogram based on the average of band sharing ratio between different species. Our study aims to shed more light on this intriguing subject, which may lead to an expedited display of the kinship and relatedness of species in an ambitious undertaking to arrive at correct taxonomic classification of termite species, discover sibling species, so that a logistic rational pest management strategy could be delineated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DNA%20fingerprinting" title="DNA fingerprinting">DNA fingerprinting</a>, <a href="https://publications.waset.org/abstracts/search?q=Western%20Saudi%20Arabia" title=" Western Saudi Arabia"> Western Saudi Arabia</a>, <a href="https://publications.waset.org/abstracts/search?q=DNA%20primers" title=" DNA primers"> DNA primers</a>, <a href="https://publications.waset.org/abstracts/search?q=RAPD" title=" RAPD"> RAPD</a> </p> <a href="https://publications.waset.org/abstracts/27387/dna-fingerprinting-of-some-major-genera-of-subterranean-termites-isoptera-anacanthotermes-psammotermes-and-microtermes-from-western-saudi-arabia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27387.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">123</span> Synthesis and Characterization of Recycled Isotactic Polypropylene Nanocomposites Containing Date Wood Fiber</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Habib%20Shaban">Habib Shaban</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nanocomposites of isotactic polypropylene (iPP) and date wood fiber were prepared after modification of the host matrix by reactive extrusion grafting of maleic anhydride. Chemical and mechanical treatment of date wood flour (WF) was conducted to obtain nanocrystalline cellulose. Layered silicates (clay) were partially intercalated with date wood fiber, and the modified layered silicate was used as filler in the PP matrix via a melt-blending process. The tensile strength of composites prepared from wood fiber modified clay was greater than that of the iPP-clay and iPP-WF composites at a 6% filler concentration, whereas deterioration of mechanical properties was observed when clay and WF were used alone for reinforcement. The dispersion of the filler in the matrix significantly decreased after clay modification with cellulose at higher concentrations, as shown by X-ray diffraction (XRD) data. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nanocomposites" title="nanocomposites">nanocomposites</a>, <a href="https://publications.waset.org/abstracts/search?q=isotactic%20polypropylene" title=" isotactic polypropylene"> isotactic polypropylene</a>, <a href="https://publications.waset.org/abstracts/search?q=date%20wood%20flour" title=" date wood flour"> date wood flour</a>, <a href="https://publications.waset.org/abstracts/search?q=intercalated" title=" intercalated"> intercalated</a>, <a href="https://publications.waset.org/abstracts/search?q=melt-blending" title=" melt-blending"> melt-blending</a> </p> <a href="https://publications.waset.org/abstracts/11063/synthesis-and-characterization-of-recycled-isotactic-polypropylene-nanocomposites-containing-date-wood-fiber" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11063.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">384</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">122</span> Stability of Ochratoxin a During Bread Making Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sara%20Heidari">Sara Heidari</a>, <a href="https://publications.waset.org/abstracts/search?q=Jafar%20Mohammadzadeh%20Milani"> Jafar Mohammadzadeh Milani</a>, <a href="https://publications.waset.org/abstracts/search?q=Elmira%20Pouladi%20Borj"> Elmira Pouladi Borj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, stability of Ochratoxin A (OTA) during bread making process including fermentation with yeasts (Saccharomyces cerevisiae) and Sourdough (Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus fermentum) and baking at 200°C were examined. Bread was prepared on a pilot-plant scale by using wheat flour spiked with standard solution of OTA. During this process, mycotoxin levels were determined after fermentation of the dough with sourdough and three types of yeast including active dry yeast, instant dry yeast and compressed yeast after further baking 200°C by high performance liquid chromatography (HPLC) with ﬂuorescence detector after extraction and clean-up on an immunoafﬁnity column. According to the results, the highest stability of was observed in the first fermentation (first proof), while the lowest stability was observed in the baking stage in comparison to contaminated flour. In addition, compressed yeast showed the maximum impact on stability of OTA during bread making process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ochratoxin%20A" title="Ochratoxin A">Ochratoxin A</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=dough" title=" dough"> dough</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=sourdough" title=" sourdough"> sourdough</a> </p> <a href="https://publications.waset.org/abstracts/25928/stability-of-ochratoxin-a-during-bread-making-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25928.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">576</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">121</span> Effect of Dehydration Methods of the Proximate Composition, Mineral Content and Functional Properties of Starch Flour Extracted from Maize</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olakunle%20M.%20Makanjuola">Olakunle M. Makanjuola</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi"> Adebola Ajayi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Effect of the dehydrated method on proximate, functional and mineral properties of corn starch was evaluated. The study was carried and to determine the proximate, functional and mineral properties of corn starch produced using three different drying methods namely (sun) (oven) and (cabinet) drying methods. The corn starch was obtained by cleaning, steeping, milling, sieving, dewatering and drying corn starch was evaluated for proximate composition, functional properties, and mineral properties to determine the nutritional properties, moisture, crude protein, crude fat, ash, and carbohydrate were in the range of 9.35 to 12.16, 6.5 to 10.78 1.08 to 2.5, 1.08 to 2.5, 4.0 to 5.2, 69.58 to 75.8% respectively. Bulk density range between 0.610g/dm3 to 0.718 g/dm3, water, and oil absorption capacities range between 116.5 to 117.25 and 113.8 to 117.25 ml/g respectively. Swelling powder had value varying from 1.401 to 1.544g/g respectively. The results indicate that the cabinet method had the best result item of the quality attribute. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=starch%20flour" title="starch flour">starch flour</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=dehydration" title=" dehydration"> dehydration</a>, <a href="https://publications.waset.org/abstracts/search?q=cabinet%20dryer" title=" cabinet dryer"> cabinet dryer</a> </p> <a href="https://publications.waset.org/abstracts/77942/effect-of-dehydration-methods-of-the-proximate-composition-mineral-content-and-functional-properties-of-starch-flour-extracted-from-maize" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77942.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">238</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">120</span> Enhancing Child Diets in Food-Insecure Rural Ethiopia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tigist%20mamo">Tigist mamo</a>, <a href="https://publications.waset.org/abstracts/search?q=Beryl%20Oranga"> Beryl Oranga</a>, <a href="https://publications.waset.org/abstracts/search?q=Precious%20Mubanga"> Precious Mubanga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> High rates of child undernutrition in Ethiopia place children at significant risk, highlighting the need for low-cost, nutritious diets starting at six months of age. These diets should be diverse and rich in essential nutrients like proteins, vitamins, and minerals. However, many rural households participating in the Productive Safety Net Program (PSNP) struggle to afford fortified foods and often rely on low-protein, cereal-based diets, leading to micronutrient deficiencies. In addition, fasting practices further restrict the consumption of animal-source foods for 190 to 250 days each year, limiting dietary diversity even more. Addressing these challenges requires solutions beyond nutrition counseling, focusing on factors such as seasonality, food perishability, and safety to promote better health outcomes for children. The program's main objective is to empower caregivers with practical recipes for complementary feeding for children aged 6 to 23 months by enhancing meals with affordable ingredients like cereal, legumes, dried vegetables, and meat. The ongoing implementation research within the SPIR-II program is centered on developing a cost-effective mixed flour and exploring drying techniques to extend shelf life, ultimately addressing the delayed introduction of complementary foods and increasing nutrient-rich options in households. Saleswomen participating in the SPIR-II program have been empowered to produce easy-to-use local complementary flour and conduct door-to-door sales in their neighborhoods. Caregivers who have purchased and fed this flour to their children have reported significant improvements in their nutritional status. Additionally, SPIR-II is testing low-tech drying methods suitable for rural Ethiopian contexts to reduce food loss and promote the inclusion of nutrient-dense foods in children's diets. The paper will highlight the primary outcomes of these initiatives as they are being implemented. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20preservation" title="food preservation">food preservation</a>, <a href="https://publications.waset.org/abstracts/search?q=easy-to-use%20mixed%20flour" title=" easy-to-use mixed flour"> easy-to-use mixed flour</a>, <a href="https://publications.waset.org/abstracts/search?q=complementary%20feeding" title=" complementary feeding"> complementary feeding</a>, <a href="https://publications.waset.org/abstracts/search?q=drying%20techniques" title=" drying techniques"> drying techniques</a> </p> <a href="https://publications.waset.org/abstracts/193564/enhancing-child-diets-in-food-insecure-rural-ethiopia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/193564.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">7</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">119</span> In vitro Method to Evaluate the Effect of Steam-Flaking on the Quality of Common Cereal Grains</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wanbao%20Chen">Wanbao Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Qianqian%20Yao"> Qianqian Yao</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhenming%20Zhou"> Zhenming Zhou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Whole grains with intact pericarp are largely resistant to digestion by ruminants because entire kernels are not conducive to bacterial attachment. But processing methods makes the starch more accessible to microbes, and increases the rate and extent of starch degradation in the rumen. To estimate the feasibility of applying a steam-flaking as the processing technique of grains for ruminants, cereal grains (maize, wheat, barley and sorghum) were processed by steam-flaking (steam temperature 105°C, heating time, 45 min). And chemical analysis, in vitro gas production, volatile fatty acid concentrations, and energetic values were adopted to evaluate the effects of steam-flaking. In vitro cultivation was conducted for 48h with the rumen fluid collected from steers fed a total mixed ration consisted of 40% hay and 60% concentrates. The results showed that steam-flaking processing had a significant effect on the contents of neutral detergent fiber and acid detergent fiber (P < 0.01). The concentration of starch gelatinization degree in all grains was also great improved in steam-flaking grains, as steam-flaking processing disintegrates the crystal structure of cereal starch, which may subsequently facilitate absorption of moisture and swelling. Theoretical maximum gas production after steam-flaking processing showed no great difference. However, compared with intact grains, total gas production at 48 h and the rate of gas production were significantly (P < 0.01) increased in all types of grain. Furthermore, there was no effect of steam-flaking processing on total volatile fatty acid, but a decrease in the ratio between acetate and propionate was observed in the current in vitro fermentation. The present study also found that steam-flaking processing increased (P < 0.05) organic matter digestibility and energy concentration of the grains. The collective findings of the present study suggest that steam-flaking processing of grains could improve their rumen fermentation and energy utilization by ruminants. In conclusion, the utilization of steam-flaking would be practical to improve the quality of common cereal grains. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cereal%20grains" title="cereal grains">cereal grains</a>, <a href="https://publications.waset.org/abstracts/search?q=gas%20production" title=" gas production"> gas production</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20vitro%20rumen%20fermentation" title=" in vitro rumen fermentation"> in vitro rumen fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=steam-flaking%20processing" title=" steam-flaking processing"> steam-flaking processing</a> </p> <a href="https://publications.waset.org/abstracts/72557/in-vitro-method-to-evaluate-the-effect-of-steam-flaking-on-the-quality-of-common-cereal-grains" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72557.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">270</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">118</span> Bread Quality Improvement with Special Novel Additives</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M%C3%B3nika%20Bartaln%C3%A9-Berceli">Mónika Bartalné-Berceli</a>, <a href="https://publications.waset.org/abstracts/search?q=Eszter%20Izs%C3%B3"> Eszter Izsó</a>, <a href="https://publications.waset.org/abstracts/search?q=Szilveszter%20Gergely"> Szilveszter Gergely</a>, <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A1s%20Salg%C3%B3"> András Salgó</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays a significant portion of the Earth's population does not have access to healthy food. Either because they can not afford them or because they do not know which they are. The aim of the VIIth Framework CHANCE project (Nr. 266331) supported by the European Union has been to develop relatively cheap food favorable from nutritional point of view and has acceptable quality for consumers. Within the project we dealt with manufacturing of bread belonging to basic foods. We had examined the enrichment of bread products with four kinds of bran, with a special milling product of grain industry (aleurone flour) and with a soy-based sprouted additive. The applied concentration of the six mentioned additives has been optimized and the physical and sensory properties of the bread products were monitored. The weight of the enriched breads increased slightly, however the volume and height decreased slightly compared to the corresponding data of the control bread. The composition of the final product is favorable affected by these additives having highly preferred composition from nutritional point of view. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread%20products" title="bread products">bread products</a>, <a href="https://publications.waset.org/abstracts/search?q=brans" title=" brans"> brans</a>, <a href="https://publications.waset.org/abstracts/search?q=YASO" title=" YASO"> YASO</a>, <a href="https://publications.waset.org/abstracts/search?q=aleurone%20flour" title=" aleurone flour"> aleurone flour</a> </p> <a href="https://publications.waset.org/abstracts/27649/bread-quality-improvement-with-special-novel-additives" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27649.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">387</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">117</span> Identification of ω-3 Fatty Acids Using GC-MS Analysis in Extruded Spelt Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovic">Jelena Filipovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Marija%20Bodroza-Solarov"> Marija Bodroza-Solarov</a>, <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Kosutic"> Milenko Kosutic</a>, <a href="https://publications.waset.org/abstracts/search?q=Nebojsa%20Novkovic"> Nebojsa Novkovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20Filipovic"> Vladimir Filipovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Vucurovic"> Vesna Vucurovic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Spelt wheat is suitable raw material for extruded products such as pasta, special types of bread and other products of altered nutritional characteristics compared to conventional wheat products. During the process of extrusion, spelt is exposed to high temperature and high pressure, during which raw material is also mechanically treated by shear forces. Spelt wheat is growing without the use of pesticides in harsh ecological conditions and in marginal areas of cultivation. So it can be used for organic and health safe food. Pasta is the most popular foodstuff; its consumption has been observed to rise. Pasta quality depends mainly on the properties of flour raw materials, especially protein content and its quality but starch properties are of a lesser importance. Pasta is characterized by significant amounts of complex carbohydrates, low sodium, total fat fiber, minerals, and essential fatty acids and its nutritional value can be improved with additional functional component. Over the past few decades, wheat pasta has been successfully formulated using different ingredients in pasta to cater health-conscious consumers who prefer having a product rich in protein, healthy lipids and other health benefits. Flaxseed flour is used in the production of bakery and pasta products that have properties of functional foods. However, it should be taken into account that food products retain the technological and sensory quality despite the added flax seed. Flaxseed contains important substances in its composition such as vitamins and minerals elements, and it is also an excellent source of fiber and one of the best sources of ω-3 fatty acids and lignin. In this paper, the quality and identification of spelt extruded product with the addition of flax seed, which is positively contributing to the nutritive and technology changes of the product, is investigated. ω-3 fatty acids are polyunsaturated essential fatty acids, and they must be taken with food to satisfy the recommended daily intake. Flaxseed flour is added in the quantity of 10/100 g of sample and 20/100 g of sample on farina. It is shown that the presence of ω-3 fatty acids in pasta can be clearly distinguished from other fatty acids by gas chromatography with mass spectrometry. Addition of flax seed flour influence chemical content of pasta. The addition of flax seed flour in spelt pasta in the quantities of 20g/100 g significantly increases the share of ω-3 fatty acids, which results in improved ratio of ω-6/ω-3 1:2.4 and completely satisfies minimum daily needs of ω-3 essential fatty acids (3.8 g/100 g) recommended by FDA. Flex flour influenced the pasta quality by increasing of hardness (2377.8 ± 13.3; 2874.5 ± 7.4; 3076.3 ± 5.9) and work of shear (102.6 ± 11.4; 150.8 ± 11.3; 165.0 ± 18.9) and increasing of adhesiveness (11.8 ± 20.6; 9.,98 ± 0.12; 7.1 ± 12.5) of the final product. Presented data point at good indicators of technological quality of spelt pasta with flax seed and that GC-MS analysis can be used in the quality control for flax seed identification. Acknowledgment: The research was financed by the Ministry of Education and Science of the Republic of Serbia (Project No. III 46005). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=GC-MS%20analysis" title="GC-MS analysis">GC-MS analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=%CF%89-3%20fatty%20acids" title=" ω-3 fatty acids"> ω-3 fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=flex%20seed" title=" flex seed"> flex seed</a>, <a href="https://publications.waset.org/abstracts/search?q=spelt%20wheat" title=" spelt wheat"> spelt wheat</a>, <a href="https://publications.waset.org/abstracts/search?q=daily%20needs" title=" daily needs"> daily needs</a> </p> <a href="https://publications.waset.org/abstracts/104377/identification-of-o-3-fatty-acids-using-gc-ms-analysis-in-extruded-spelt-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104377.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">161</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">116</span> Impact of Different Rearing Diets on the Performance of Adult Mealworms Tenebrio molitor</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Caroline%20Provost">Caroline Provost</a>, <a href="https://publications.waset.org/abstracts/search?q=Francois%20Dumont"> Francois Dumont</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Production of insects for human and animal consumption is an increasingly important activity in Canada. Protein production is more efficient and less harmful to the environment using insect rearing compared to the impact of traditional livestock, poultry and fish farms. Insects are rich in essential amino acids, essential fatty acids and trace elements. Thus, insect-based products could be used as a food supplement for livestock and domestic animals and may even find their way into the diets of high performing athletes or fine dining. Nevertheless, several parameters remain to be determined to ensure efficient and profitable production that meet the potential of these sectors. This project proposes to improve the production processes, rearing diets and processing methods for three species with valuable gastronomic and nutritional potential: the common mealworms (Tenebrio molitor), the small mealworm (Alphitobius diaperinus), and the giant mealworm (Zophobas morio). The general objective of the project is to acquire specific knowledge for mass rearing of insects dedicated to animal and human consumption in order to respond to current market opportunities and meet a growing demand for these products. Mass rearing of the three species of mealworm was produced to provide the individuals needed for the experiments. Mealworms eat flour from different cereals (e.g. wheat, barley, buckwheat). These cereals vary in their composition (protein, carbohydrates, fiber, vitamins, antioxidant, etc.), but also in their purchase cost. Seven different diets were compared to optimize the yield of the rearing. Diets were composed of cereal flour (e.g. wheat, barley) and were either mixed or left alone. Female fecundity, larvae mortality and growing curves were observed. Some flour diets have positive effects on female fecundity and larvae performance while each mealworm was found to have specific diet requirements. Trade-offs between mealworm performance and costs need to be considered. Experiments on the effect of flour composition on several parameters related to performance and nutritional and gastronomic value led to the identification of a more appropriate diet for each mealworm. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mass%20rearing" title="mass rearing">mass rearing</a>, <a href="https://publications.waset.org/abstracts/search?q=mealworm" title=" mealworm"> mealworm</a>, <a href="https://publications.waset.org/abstracts/search?q=human%20consumption" title=" human consumption"> human consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=diet" title=" diet"> diet</a> </p> <a href="https://publications.waset.org/abstracts/96112/impact-of-different-rearing-diets-on-the-performance-of-adult-mealworms-tenebrio-molitor" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96112.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">147</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">115</span> Postprandial Glycemic and Appetite Responses of Muffins Supplemented with Different Vegetables in Young Males</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Umair%20Arshad">Muhammad Umair Arshad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background and Objectives: Different vegetables have been reported to possess diabetic potential in in-vitro studies; however, the same role of these vegetables has not been much explored through human intervention. Therefore, the present study was conducted to examine the comparative effects of muffins supplemented with bitter gourd (BGM), and other vegetables like spinach (SPM) and eggplant (EPM) on subjective appetite, blood glucose (BG), gut hormones and food intake in healthy young males through a randomized, cross over experiment. Methods and Study Design: After 12 hours fasting, twenty-four healthy young males (18-30 Y) were fed 250ml of plain muffins (control) or supplemented with bitter gourd powder, BGM (10g/100g flour), or spinach powder, SPM (10g/100g flour), or eggplant powder, EPM (10g/100g flour). An ad libitum pizza meal was served at 120min to measure the food intake. Subjective appetite, blood glucose, and gut hormones (insulin, GLP-1, active ghrelin) were measured at intervals from baseline to 120min. Results: Post-treatment (0-120min) glucose, but not insulin, decreased following all the vegetables supplemented muffins compared to the control (p < 0.0001) with a more pronounced effect of BGM. However, post-treatment avg. subjective appetite (p=0.0017) and food intake (p=0.0021) were reduced following BGM but not SPM and EPM. BGM further improved GLP-1 concentration (p < 0.0001), and reduced active ghrelin (p=0.0022), compared with control. Conclusions: The bitter gourd supplemented baked foods possess potential more than other vegetables to regulate postprandial appetite and glycemic responses, without a disproportionate increase in insulin concentration. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=vegetables" title="vegetables">vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=muffins" title=" muffins"> muffins</a>, <a href="https://publications.waset.org/abstracts/search?q=glucose%20homeostasis" title=" glucose homeostasis"> glucose homeostasis</a>, <a href="https://publications.waset.org/abstracts/search?q=subjective%20appetite" title=" subjective appetite"> subjective appetite</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20intake" title=" food intake "> food intake </a> </p> <a href="https://publications.waset.org/abstracts/109364/postprandial-glycemic-and-appetite-responses-of-muffins-supplemented-with-different-vegetables-in-young-males" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/109364.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">106</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">114</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">113</span> Evaluation of the Contamination of Consumed Wheat and Its Derivatives by Ochratoxinogenic Fungi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zebiri%20Saliha">Zebiri Saliha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ochratoxin A (OTA) is a mycotoxin produced by certain species of the genera Aspergillus and Penicillium, primarily found in cereals, coffee, and grapevine products. Its accumulation in the body can lead to nephrotoxic, teratogenic, immunosuppressive, and carcinogenic effects. The objective of this study is to investigate the contamination of consumed wheat and its derivatives by toxic fungi in Algeria. For this purpose, an analysis of 200 samples was conducted, including 90 samples of durum wheat and common wheat and 110 samples of wheat derivatives collected from mills (semolina and flour manufacturers). The results revealed an average fungal contamination rate ranging from 60% to 100%. The identified fungal isolates primarily belonged to the genera Aspergillus (70%), Penicillium (27.5%), Alternaria (40%), and Mucor (19.4%). The density of the fungal flora was higher in products intended for animal consumption, such as durum wheat flour (2525 CFU/g), wheat scraps (3175 CFU/g), and wheat bran (2950 CFU/g). Conversely, low fungal density was observed in fine semolina (900 CFU/g) and flour (800 CFU/g) intended for human consumption. The genus Penicillium was isolated in 46% of the analyzed samples of durum wheat derivatives and in 62.7% of the analyzed samples of common wheat derivatives. The Aspergillus genus dominated the majority of the analyzed samples. Molecular identification of Aspergillus and Penicillium isolates by sequencing ITS1-5.8S-ITS2 regions of DNAr and a part of the calmodulin (CaM) gene indicated that the species involved in the production of OTA in wheat and its derivatives were mainly Aspergillus ochraceus, A. westerdijkia, A. alliaceus, A. carbonarius, and Penicillium islandicus. The amounts of OTA produced by these species were determined by HPLC-FLD and ranged between 0,8.9 and 3033μg/g. Given that food safety and quality are major concerns today, understanding the microbial biodiversity of wheat is crucial because it is a staple food in Algeria. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wheat%20derivatives" title="wheat derivatives">wheat derivatives</a>, <a href="https://publications.waset.org/abstracts/search?q=Aspergillus" title=" Aspergillus"> Aspergillus</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20biodiversity" title=" microbial biodiversity"> microbial biodiversity</a>, <a href="https://publications.waset.org/abstracts/search?q=OTA" title=" OTA"> OTA</a> </p> <a href="https://publications.waset.org/abstracts/185383/evaluation-of-the-contamination-of-consumed-wheat-and-its-derivatives-by-ochratoxinogenic-fungi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185383.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">52</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">112</span> Multi-Indicator Evaluation of Agricultural Drought Trends in Ethiopia: Implications for Dry Land Agriculture and Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dawd%20Ahmed">Dawd Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Venkatesh%20%20Uddameri"> Venkatesh Uddameri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agriculture in Ethiopia is the main economic sector influenced by agricultural drought. A simultaneous assessment of drought trends using multiple drought indicators is useful for drought planning and management. Intra-season and seasonal drought trends in Ethiopia were studied using a suite of drought indicators. Standardized Precipitation Index (SPI), Standardized Precipitation Evapotranspiration Index (SPEI), Palmer Drought Severity Index (PDSI), and Z-index for long-rainy, dry, and short-rainy seasons are used to identify drought-causing mechanisms. The Statistical software package R version 3.5.2 was used for data extraction and data analyses. Trend analysis indicated shifts in late-season long-rainy season precipitation into dry in the southwest and south-central portions of Ethiopia. Droughts during the dry season (October–January) were largely temperature controlled. Short-term temperature-controlled hydrologic processes exacerbated rainfall deficits during the short rainy season (February–May) and highlight the importance of temperature- and hydrology-induced soil dryness on the production of short-season crops such as tef. Droughts during the long-rainy season (June–September) were largely driven by precipitation declines arising from the narrowing of the intertropical convergence zone (ITCZ). Increased dryness during long-rainy season had severe consequences on the production of corn and sorghum. PDSI was an aggressive indicator of seasonal droughts suggesting the low natural resilience to combat the effects of slow-acting, moisture-depleting hydrologic processes. The lack of irrigation systems in the nation limits the ability to combat droughts and improve agricultural resilience. There is an urgent need to monitor soil moisture (a key agro-hydrologic variable) to better quantify the impacts of meteorological droughts on agricultural systems in Ethiopia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=autocorrelation" title="autocorrelation">autocorrelation</a>, <a href="https://publications.waset.org/abstracts/search?q=climate%20change" title=" climate change"> climate change</a>, <a href="https://publications.waset.org/abstracts/search?q=droughts" title=" droughts"> droughts</a>, <a href="https://publications.waset.org/abstracts/search?q=Ethiopia" title=" Ethiopia"> Ethiopia</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=palmer%20z-index" title=" palmer z-index"> palmer z-index</a>, <a href="https://publications.waset.org/abstracts/search?q=PDSI" title=" PDSI"> PDSI</a>, <a href="https://publications.waset.org/abstracts/search?q=SPEI" title=" SPEI"> SPEI</a>, <a href="https://publications.waset.org/abstracts/search?q=SPI" title=" SPI"> SPI</a>, <a href="https://publications.waset.org/abstracts/search?q=trend%20analysis" title=" trend analysis"> trend analysis</a> </p> <a href="https://publications.waset.org/abstracts/119783/multi-indicator-evaluation-of-agricultural-drought-trends-in-ethiopia-implications-for-dry-land-agriculture-and-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/119783.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">141</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">111</span> A Review on the Vulnerability of Rural-Small Scale Farmers to Insect Pest Attacks in the Eastern Cape Province, South Africa</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nolitha%20L.%20Skenjana">Nolitha L. Skenjana</a>, <a href="https://publications.waset.org/abstracts/search?q=Bongani%20P.%20Kubheka"> Bongani P. Kubheka</a>, <a href="https://publications.waset.org/abstracts/search?q=Maxwell%20A.%20Poswal"> Maxwell A. Poswal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Eastern Cape Province of South Africa is characterized by subsistence farming, which is mostly distributed in the rural areas of the province. It is estimated that cereal crops such as maize and sorghum, and vegetables such as cabbage are grown in more than 400.000 rural households, with maize being the most dominant crop. However, compared to commercial agriculture, small-scale farmers receive minimal support from research and development, limited technology transfer on the latest production practices and systems and have poor production infrastructure and equipment. Similarly, there is limited farmers' appreciation on best practices in insect pest management and control. The paper presents findings from the primary literature and personal observations on insect pest management practices of small-scale farmers in the province. Inferences from literature and personal experiences in the production areas have led to a number of deductions regarding the level of exposure and extent of vulnerability. Farmers' pest management practices, which included not controlling at all though there is a pest problem, resulted in their crop stands to be more vulnerable to pest attacks. This became more evident with the recent brown locust, African armyworm, and Fall armyworm outbreaks, and with the incidences of opportunistic phytophagous insects previously collected on wild hosts only, found causing serious damages on crops. In most of these occurrences, damage to crops resulted in low or no yield. Improvements on farmers' reaction and response to pest problems were only observed in areas where focused awareness campaigns and trainings on specific pests and their management techniques were done. This then calls for a concerted effort from all role players in the sphere of small-scale crop production, to train and equip farmers with relevant skills, and provide them with information on affordable and climate-smart strategies and technologies in order to create a state of preparedness. This is necessary for the prevention of substantial crop losses that may exacerbate food insecurity in the province. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Eastern%20Cape%20Province" title="Eastern Cape Province">Eastern Cape Province</a>, <a href="https://publications.waset.org/abstracts/search?q=small-scale%20farmers" title=" small-scale farmers"> small-scale farmers</a>, <a href="https://publications.waset.org/abstracts/search?q=insect%20pest%20management" title=" insect pest management"> insect pest management</a>, <a href="https://publications.waset.org/abstracts/search?q=vulnerability" title=" vulnerability"> vulnerability</a> </p> <a href="https://publications.waset.org/abstracts/102369/a-review-on-the-vulnerability-of-rural-small-scale-farmers-to-insect-pest-attacks-in-the-eastern-cape-province-south-africa" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/102369.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">140</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">110</span> Addressing Food Grain Losses in India: Energy Trade-Offs and Nutrition Synergies</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Matthew%20F.%20Gibson">Matthew F. Gibson</a>, <a href="https://publications.waset.org/abstracts/search?q=Narasimha%20D.%20Rao"> Narasimha D. Rao</a>, <a href="https://publications.waset.org/abstracts/search?q=Raphael%20B.%20Slade"> Raphael B. Slade</a>, <a href="https://publications.waset.org/abstracts/search?q=Joana%20Portugal%20Pereira"> Joana Portugal Pereira</a>, <a href="https://publications.waset.org/abstracts/search?q=Joeri%20Rogelj"> Joeri Rogelj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Globally, India’s population is among the most severely impacted by nutrient deficiency, yet millions of tonnes of food are lost before reaching consumers. Across food groups, grains represent the largest share of daily calories and overall losses by mass in India. If current losses remain unresolved and follow projected population rates, we estimate, by 2030, losses from grains for human consumption could increase by 1.3-1.8 million tonnes (Mt) per year against current levels of ~10 Mt per year. This study quantifies energy input to minimise storage losses across India, responsible for a quarter of grain supply chain losses. In doing so, we identify and explore a Sustainable Development Goal (SDG) triplet between SDG₂, SDG₇, and SDG₁₂ and provide insight for development of joined up agriculture and health policy in the country. Analyzing rice, wheat, maize, bajra, and sorghum, we quantify one route to reduce losses in supply chains, by modelling the energy input to maintain favorable climatic conditions in modern silo storage. We quantify key nutrients (calories, protein, zinc, iron, vitamin A) contained within these losses and calculate roughly how much deficiency in these dietary components could be reduced if grain losses were eliminated. Our modelling indicates, with appropriate uncertainty, maize has the highest energy input intensity for storage, at 110 kWh per tonne of grain (kWh/t), and wheat the lowest (72 kWh/t). This energy trade-off represents 8%-16% of the energy input required in grain production. We estimate if grain losses across the supply chain were saved and targeted to India’s nutritionally deficient population, average protein deficiency could reduce by 46%, calorie by 27%, zinc by 26%, and iron by 11%. This study offers insight for development of Indian agriculture, food, and health policy by first quantifying and then presenting benefits and trade-offs of tackling food grain losses. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=energy" title="energy">energy</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20loss" title=" food loss"> food loss</a>, <a href="https://publications.waset.org/abstracts/search?q=grain%20storage" title=" grain storage"> grain storage</a>, <a href="https://publications.waset.org/abstracts/search?q=hunger" title=" hunger"> hunger</a>, <a href="https://publications.waset.org/abstracts/search?q=India" title=" India"> India</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20development%20goal" title=" sustainable development goal"> sustainable development goal</a>, <a href="https://publications.waset.org/abstracts/search?q=SDG" title=" SDG"> SDG</a> </p> <a href="https://publications.waset.org/abstracts/123852/addressing-food-grain-losses-in-india-energy-trade-offs-and-nutrition-synergies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/123852.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">129</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">109</span> Effects of Vegetable Oils Supplementation on in Vitro Rumen Fermentation and Methane Production in Buffaloes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Avijit%20Dey">Avijit Dey</a>, <a href="https://publications.waset.org/abstracts/search?q=Shyam%20S.%20Paul"> Shyam S. Paul</a>, <a href="https://publications.waset.org/abstracts/search?q=Satbir%20S.%20Dahiya"> Satbir S. Dahiya</a>, <a href="https://publications.waset.org/abstracts/search?q=Balbir%20S.%20Punia"> Balbir S. Punia</a>, <a href="https://publications.waset.org/abstracts/search?q=Luciano%20A.%20Gonzalez"> Luciano A. Gonzalez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Methane emitted from ruminant livestock not only reduces the efficiency of feed energy utilization but also contributes to global warming. Vegetable oils, a source of poly unsaturated fatty acids, have potential to reduce methane production and increase conjugated linoleic acid in the rumen. However, characteristics of oils, level of inclusion and composition of basal diet influences their efficacy. Therefore, this study was aimed to investigate the effects of sunflower (SFL) and cottonseed (CSL) oils on methanogenesis, volatile fatty acids composition and feed fermentation pattern by in vitro gas production (IVGP) test. Four concentrations (0, 0.1, 0.2 and 0.4ml /30ml buffered rumen fluid) of each oil were used. Fresh rumen fluid was collected before morning feeding from two rumen cannulated buffalo steers fed a mixed ration. In vitro incubation was carried out with sorghum hay (200 ± 5 mg) as substrate in 100 ml calibrated glass syringes following standard IVGP protocol. After 24h incubation, gas production was recorded by displacement of piston. Methane in the gas phase and volatile fatty acids in the fermentation medium were estimated by gas chromatography. Addition of oils resulted in increase (p<0.05) in total gas production and decrease (p<0.05) in methane production, irrespective of type and concentration. Although the increase in gas production was similar, methane production (ml/g DM) and its concentration (%) in head space gas was lower (p< 0.01) in CSL than in SFL at corresponding doses. Linear decrease (p<0.001) in degradability of DM was evident with increasing doses of oils (0.2ml onwards). However, these effects were more pronounced with SFL. Acetate production tended to decrease but propionate and butyrate production increased (p<0.05) with addition of oils, irrespective of type and doses. The ratio of acetate to propionate was reduced (p<0.01) with addition of oils but no difference between the oils was noted. It is concluded that both the oils can reduce methane production. However, feed degradability was also affected with higher doses. Cotton seed oil in small dose (0.1ml/30 ml buffered rumen fluid) exerted greater inhibitory effects on methane production without impeding dry matter degradability. Further in vivo studies need to be carried out for their practical application in animal ration. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=buffalo" title="buffalo">buffalo</a>, <a href="https://publications.waset.org/abstracts/search?q=methanogenesis" title=" methanogenesis"> methanogenesis</a>, <a href="https://publications.waset.org/abstracts/search?q=rumen%20fermentation" title=" rumen fermentation"> rumen fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable%20oils" title=" vegetable oils"> vegetable oils</a> </p> <a href="https://publications.waset.org/abstracts/55943/effects-of-vegetable-oils-supplementation-on-in-vitro-rumen-fermentation-and-methane-production-in-buffaloes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55943.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">406</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">108</span> Bioaccessible Phenolics, Phenolic Bioaccessibilities and Antioxidant Activities of Cookies Supplemented with Pumpkin Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emine%20Aydin">Emine Aydin</a>, <a href="https://publications.waset.org/abstracts/search?q=Duygu%20Gocmen"> Duygu Gocmen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, pumpkin flours (PFs) were used to replace wheat flour in cookie formulation at three different levels (10%, 20% and 30% w/w). For this purpose PFs produced by two different applications (with or without metabisulfite pre-treatment) and then dried in freeze dryer. Control sample included no PFs. The total phenolic contents of the cookies supplemented with PFs were higher than that of control and gradually increased in total phenolic contents of cookies with increasing PF supplementation levels. Phenolic content makes also significant contribution on nutritional excellence of the developed cookies. Pre-treatment with metabisulfite (MS) had a positive effect on free, bound and total phenolics of cookies which are supplemented with various levels of MS-PF. This is due to a protective effect of metabisulfite pretreatment for phenolic compounds in the pumpkin flour. Phenolic antioxidants may act and absorb in a different way in humans and thus their antioxidant and health effects will be changed accordingly. In the present study phenolics’ bioavailability of cookies was investigated in order to assess PF as sources of accessible phenolics. The content of bioaccessible phenolics and phenolic bioaccessibility of cookies supplemented with PFs had higher than those of control sample. Cookies enriched with 30% MS-PF had the highest bioaccessible phenolics (597.86 mg GAE 100g-1) and phenolic bioaccessibility (41.71%). MS application in PF production caused a significant increase in phenolic bioaccessibility of cookies. According to all assay (ABTS, CUPRAC, FRAP and DPPH), antioxidant activities of cookies with PFs higher than that of control cookie. It was also observed that the cookies supplemented with MS-PF had significantly higher antioxidant activities than those of cookies including PF. In presented study, antioxidative bioaccessibilities of cookies were also determined. The cookies with PFs had significantly (p ≤ 0.05) higher antioxidative bioaccessibilities than control ones. Increasing PFs levels enhanced antioxidative bioaccessibilities of cookies. As a result, PFs addition improved the nutritional and functional properties of cookie by causing increase in antioxidant activity, total phenolic content, bioaccessible phenolics and phenolic bioaccessibilities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title="phenolic compounds">phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20fiber" title=" dietary fiber"> dietary fiber</a>, <a href="https://publications.waset.org/abstracts/search?q=pumpkin" title=" pumpkin"> pumpkin</a>, <a href="https://publications.waset.org/abstracts/search?q=freeze%20drying" title=" freeze drying"> freeze drying</a>, <a href="https://publications.waset.org/abstracts/search?q=cookie" title=" cookie"> cookie</a> </p> <a href="https://publications.waset.org/abstracts/69024/bioaccessible-phenolics-phenolic-bioaccessibilities-and-antioxidant-activities-of-cookies-supplemented-with-pumpkin-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69024.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">258</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">107</span> Evaluation of Antioxidant Activity and Total Phenolic Content of Lens Esculenta Moench, Seeds </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vivek%20Kumar%20Gupta">Vivek Kumar Gupta</a>, <a href="https://publications.waset.org/abstracts/search?q=Kripi%20Vohra"> Kripi Vohra</a>, <a href="https://publications.waset.org/abstracts/search?q=Monika%20Gupta"> Monika Gupta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pulses have been a vital ingredient of the balanced human diet in India. Lentil (Lens culinaris Medikus or Lens esculenta Moench.) is a common legume known since biblical times. Lentil seeds, with or without hulls, are cooked as dhal and this has been the main dish for millennia in the South Asian region. Oxidative stress can damage lipids, proteins, enzymes, carbohydrates and DNA in cells and tissues, resulting in membrane damage, fragmentation or random cross linking of molecules like DNA, enzymes and structural proteins and even lead to cell death induced by DNA fragmentation and lipid peroxidation. These consequences of oxidative stress construct the molecular basis in the development of cancer, neurodegenerative disorders, cardiovascular diseases, diabetes and autoimmune. The aim of the present work is to assess the antioxidant potential of the peteroleum ether, acetone, methanol and water extract of the Lens esculenta seeds. In vitro antioxidant assessment of the extracts was carried out using 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, hydroxyl radical scavenging activity, reducing power assay. The quantitative estimation of total phenolic content, total flavonoid content in extracts and in plant material, total saponin content, total alkaloid content, crude fibre content, total volatile content, fat content and mucilage content in drug material was also carried out. Though all the extracts exhibited dose dependent reducing power activity the acetone extract was found to possess significant hydrogen donating ability in DPPH (45.83%-93.13%) and hydroxyl radical scavenging system (28.7%-46.41%) than the peteroleum ether, methanol and water extracts. Total phenolic content in the acetone and methanol extract was found to be 608 and 188 mg gallic acid equivalent of phenol/g of sample respectively. Total flavonoid content of acetone and methanol extract was found to be 128 and 30.6 mg quercetin equivalent/g of sample respectively. It is evident that acetone extract of Lentil seeds possess high levels of polyphenolics and flavonoids that could be utilized as antioxidants and neutraceuticals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=flavanoids" title=" flavanoids"> flavanoids</a>, <a href="https://publications.waset.org/abstracts/search?q=Lens%20esculenta" title=" Lens esculenta"> Lens esculenta</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a> </p> <a href="https://publications.waset.org/abstracts/29119/evaluation-of-antioxidant-activity-and-total-phenolic-content-of-lens-esculenta-moench-seeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29119.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">484</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">106</span> Corn Flakes Produced from Different Cultivars of Zea Mays as a Functional Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Ko%C5%A1uti%C4%87">Milenko Košutić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovi%C4%87"> Jelena Filipović</a>, <a href="https://publications.waset.org/abstracts/search?q=Zvonko%20Nje%C5%BEi%C4%87"> Zvonko Nježić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Extrusion technology is thermal processing that is applied to improve the nutritional, hygienic, and physical-chemical characteristics of the raw material. Overall, the extrusion process is an efficient method for the production of a wide range of food products. It combines heat, pressure, and shear to transform raw materials into finished goods with desired textures, shapes, and nutritional profiles. The extruded products’ quality is remarkably dependent upon feed material composition, barrel temperature profile, feed moisture content, screw speed, and other extrusion system parameters. Given consumer expectations for snack foods, a high expansion index and low bulk density, in addition to crunchy texture and uniform microstructure, are desired. This paper investigates the effects of simultaneous different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speed (350, 500, 650 rpm) on the physical, technological, and functional properties of flakes products. Black corn flour and screw speed at 350 rpm positively influenced physical, technological characteristics, mineral composition, and antioxidant properties of flake products with the best total score analysis of 0,59. Overall, the combination of Tukey's HSD test and PCA enables a comprehensive analysis of the observed corn products, allowing researchers to identify them. This research aims to analyze the influence of different types of corn flour (white corn, yellow corn, red corn, and black corn) on the nutritive and sensory properties of the product (quality, texture, and color), as well as the acceptance of the new product by consumers on the territory of Novi Sad. The presented data point that investigated corn flakes from black corn flour at 350 rpm is a product with good physical-technological and functional properties due to a higher level of antioxidant activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn%20types" title="corn types">corn types</a>, <a href="https://publications.waset.org/abstracts/search?q=flakes%20product" title=" flakes product"> flakes product</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritive%20quality" title=" nutritive quality"> nutritive quality</a>, <a href="https://publications.waset.org/abstracts/search?q=acceptability" title=" acceptability"> acceptability</a> </p> <a href="https://publications.waset.org/abstracts/181538/corn-flakes-produced-from-different-cultivars-of-zea-mays-as-a-functional-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181538.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">57</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">105</span> Seasonal Lambing in Crossbred of Katahdin Ewes in Tropical Regions of Chiapas, Mexico</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Juan%20C.%20Mart%C3%ADnez-Alfaro">Juan C. Martínez-Alfaro</a>, <a href="https://publications.waset.org/abstracts/search?q=Aracely%20Z%C3%BA%C3%B1iga"> Aracely Zúñiga</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernando%20Ru%C3%ADz-Zarate"> Fernando Ruíz-Zarate</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, the Katahdin sheep breeds have been one of the breeds with greater acceptance by sheep farmers in southwestern Mexico. The Hair Sheep breeds from tropical latitudes (16° to 21° North Latitude) show low estrus activity from January to May. By contrast, these breeds of sheep exhibit high estrus activity from August to December. However, the reproductive management of Hair Sheep crossbred is very limited, independently of the socioeconomic levels of sheep farmers. Thus, in crossbred of Hair Sheep, occurrence of lambing is greater in autumn (84%) than spring (16%). In this sense, the aim of this study was to determine the lambing in Crossbred of Katahdin sheep during different seasons of the year. The Hypothesis was that in crossbred of Katahdin sheep, the lambing period has a behavior seasonal in the Southwestern Mexico. The study design consisted in evaluating the lambing proportion in one herds of Katahdin ewes crossbred during one year (October 1st, 2015 to October 1st, 2016). The study was realized in a farm located in the municipality of Jiquipilas, in the State of Chiapas, Mexico (16° North Latitude). A total of 40 female sheep homogeneous in terms of physical condition, age and physiological state were selected; and they were fed in grazing continuous, mainly with Africa star grass (Cynodon lemfuensis) and they are provided with water and mineral salts ad libitum; during the dry season, the ewes were supplemented with a diet of maize and sorghum, and the reproductive management was continuous mating. The lambing proportion was analyzed by chi-squared test, using SAS statistical software. The proportion of Katahdin ewes crossbred that lambed during the study period was high (100%; 40/40), the prolificacy was 1.42 (lamb/lambing). The proportion of lambing was higher (P<0.05) in autumn (67.5%; 27/40), than winter, spring and summer (32.5%; 13/40; 0%; 0/40; 0%; 0/40; respectively). The proportion of lambing was greater (P<0.05) in November (50%; 20/40), compared to October, December and January (2.5%; 1/40; 27.5%; 11/40; 20%; 8/40, respectively). The results are consistent with the fact that in the Hair Sheep Breeds, the lambing appears behave seasonally. The most important finding is that the lambing period in the crossbred of Katahdin Sheep is similar to the crossbred of Hair Sheep in tropical regions of Mexico. Therefore, the period of greater sexual activity occurs in the spring season. In conclusion, the period of lambing in crossbred of Katahdin ewes appears behave seasonally. Further researches to assess the ovarian activity in different breeds of Hair Ewes are under assessment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Katahdin%20ewes" title="Katahdin ewes">Katahdin ewes</a>, <a href="https://publications.waset.org/abstracts/search?q=lambing" title=" lambing"> lambing</a>, <a href="https://publications.waset.org/abstracts/search?q=prolificacy" title=" prolificacy"> prolificacy</a>, <a href="https://publications.waset.org/abstracts/search?q=seasonality" title=" seasonality"> seasonality</a> </p> <a href="https://publications.waset.org/abstracts/60700/seasonal-lambing-in-crossbred-of-katahdin-ewes-in-tropical-regions-of-chiapas-mexico" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60700.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 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