Design and Production of Infant Flours Based on Pumpkin Pulp Enriched with Cakes Extracted from Its Seeds

The inclusion of composite flours in infant food at weaning time should be a priority for mothers. The aim of this project is to formulate infant flour based on pulp flour enriched with oilcake from these grains after extraction of the oil. To do this, the elements were combined to obtain a regulatory formulation. Micro- and macronutrients, minerals, vitamins and tasting of the prepared porridge were determined. The results obtained were satisfactory. The moisture content of the fruit pulp was determined using oven-drying techniques: 92.2%, carbohydrates 6.00%, lipids 0.3%, ash 0.80%, proteins 1.10%, calcium 19.8%, phosphorus 42.6% and iron 0.4%. Furthermore, the carbohydrate content of flours composed of 5% insertion is 62.9 g to 48.8 g per 100 g, and the protein content of compound flours with 5% insertion is 15.9 g to 28.25 g per 100 g. On the other hand, the vitamin C and E contents of fresh pulp and oilcake are 25 mg, 13 mg and 21 mg respectively. However, only copper and β-carotene from 5% to 30% insertion remain invariant to the different insertion rates, with a value of 25 mg for copper and 0 µg for β-carotene. In addition, a variation in the degree of swelling of weaning flours compared with the standard from 3.95% at 5% insertion to 3.58 at 30% insertion was observed. The solubility of flours increases on the one hand with increases in the degree of insertion of the cakes. Flour formulated so many toward basicity. But the presence of traces of oil containing fatty acids can reduce this basicity. This study may be an alternative of industrial flours in infant nutrition.

Effect of Gluten-Free Flours on Physical Properties of Cakes

In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn starch and rice flour mix in the gluten free cake recipe. Cake dough properties （specific gravity and pH）, cake properties （weight, volume, symmetry and uniformity index, hardness）, crust and crumb color values were investigated. High addition levels of LF decreased the pH values of the dough. Compared to control, volume index of the cakes improved with BF at 5% addition level or LF up to 20% level. While minimum level of the LF/BF gave softer cake texture, high substitution levels of LF （30%-40%） and BF （15%-20%） had detrimental effect on softness of the samples. All addition level of the LF increased the darkness and yellowness of the cake＇s crust and crumb, whereas BF above 5% level decreased lightness and yellowness of the samples. The high levels of LF （30%-40%） and BF （15%-20%） had reducing effect all physical properties of gluten-free cake samples.

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.

Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review

High-quality rice flour is the foundation for the production of various rice-based products.Milling is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the flour.Although rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the industry.Dry milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat generation.As an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact.This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels.However,continuous production remains a challenge.This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities.It also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

Physicochemical Characterisation of Flours from Local Cereals and Powder from Cassava (Manihot esculenta Crantz) Leaves Varieties Cultivated in the Northern-Cameroon in Order to Supplement Infant Flours

The aim of the present study was to investigate on the inventory and determination of the nutritional value of cereals flour and cassava leaves powder in order to analyse their use in the production of infant flour. In this paper, a A survey to identify the cereals used in the preparation of infant porridge in the Northern Cameroon was done by using 447 mothers having children between 06 and 59 months from areas (Gbakoungue, Sassa-Mbersi, Sanguere-Ngal and Kotkong-Wouldata) with high rate on malnourished children. Flour was prepared from the most preponderant cereals and Cassava leaves powder from varieties identified by the Regional Centre of Agricultural Research (CRRA) of Wakwa and local population. Flour and powder samples obtained were subjected to chemical composition analysis. Parameters analysed were crude proteins, total carbohydrates, ash, total fats, total phenols, total tannins, total carotenoids, vitamin C or cyanide. Also Iron, calcium and zinc were determined. The results revealed that white maize (62%) was the main cereal used in the preparation of infant porridge followed respectively by red sorghum, white rice and muskwari. Ten cassava varieties were identified: three (03) by CRRA (TME, 96/1/14 and IRAD 4115) and seven (south, gambada, sweet, Benin, six months, M. glaziovii and grouna) by local population. Amongst cereals flour, those from white maize indicated high protein (10.09%), carbohydrates (84.46%) and total fat (7.46%) contents. The powder from 96/14/14 cassava variety showed high amount of iron (11.98 mg/100g), calcium (751.02 g/100g) and low cyanide content (1.21 ppm) amongst all the cassava leaves powder samples. The supplementation of white maize flour by cassava leaves powder from 96/14/14 variety could therefore be recommended for the preparation of infant flours.

Study and Formulation of Composite Flours Based on Gluten Flour and Local Cereal Flours: Fonio, Millet and Sorghum

This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000;HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.

Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam

This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.

Nutritional and Sanitary Quality of Infant Flours Produced in Ouagadougou, Burkina Faso

The quality of infant flours used during the weaning age is of great importance in that it conditions the nutritional health of infants and young children. This study aimed to assess the nutritional and sanitary quality of infant flours produced in the city of Ouagadougou. This was a cross-sectional study including 11 out of 25 infant flour production units that gave their consent to partake in the study. In total, 25 infant flour samples have been collected from July to September 2021. The physicochemical and microbiological parameters were determined according to standard methods. The ANOVA analysis of variance showed significant differences between the means of the physico-chemical and the means of the microbiological parameters respectively. The results showed that 60% of proteins and 80% of lipid and total carbohydrate contents were below the authorised limits. The energy values were below the authorised limit in 88% of the cases. All instant infant flours had microbiological loads compliant with Burkinabè standards. As for infant flour to be cooked, 63.64% and 81.82% had satisfactory numbers of total coliforms and faecal coliforms respectively. Staphylococcus aureus and Escherichia coli were detected in these samples with 86.36% of infant formulae having results below the recommended limit. These results show that the infant flours produced in Ouagadougou were somehow of acceptable quality. However, there is a need to improve the formulae for macronutrient contents, energy values and sanitary quality to comply with the recommendations.

Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut Anacardium (Cashew) and African Locust Bean Fruit Pulp

Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on Fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that Fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and Fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented Fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted Fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire.

Effect of Malva Nut Gum on Pasting Characteristics and Freeze-thaw Stability of Commercial Wheat, Rice or Waxy Rice Flour

The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.

Acetylation of Chinese bamboo flour and thermoplasticity

Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the trichloroacetic acid amount 6.0 g per 1.5-g bamboo flour, ultrasosonication duration 40 min and the reaction time 1 h at 65℃. The composition, microstructure and thermal behavior of acetylated bamboo flour were preliminarily characterized by FT-IR, DSC and SEM etc. The acetylated bamboo flour can be molded into sheets at 130℃ and 10 MPa, indicating the modified bamboo flour possesses thermalplastic performance.

Effects of two modification methods on the mechanical properties of wood flour/recycled plastic blends composites: addition of thermoplastic elastomer SEBS-g-MAH and in-situ grafting MAH

The effect of maleic anhydride grafted styrene-ethylene- buty-lene-styrene block copolymer （SEBS-g-MAH） and in-situ grafting MAH on mechanical, dynamic mechanical properties of wood flour/recycled plastic blends composites was investigated. Recycled plastic polypro-pylene （PP）, high-density polyethylene （HDPE） and polystyrene （PS）, were mixed with wood flour in a high speed blender and then extruded by a twin/single screw tandem extruder system to form wood flour/recycled plastic blends composites. Results show that the impact properties of the composites were improved more significantly by using SEBS-g-MAH compatibilizer than by using the mixtures of MAH and DCP via reactive blending in situ. However, contrary results were ob-served on the tensile and flexural properties of the corresponding com-posites. In General, the mechanical properties of composites made from recycled plastic blends were inferior to those made from virgin plastic blends, especially in elongation break. The morphological study verified that the interfacial adhesion or the compatibility of plastic blends with wood flour was improved by adding SEBS-g-MAH or in-situ grafting MAH. A better interfacial bonding between PP, HDPE, PS and wood flour was obtained by in-situ grafting MAH than the addition of SEBS-g-MAH. In-situ grafting MAH can be considered as a potential way of increasing the interfacial compatibility between plastic blends and wood flour. The storage modulus and damping factor of composites were also characterized through dynamic mechanical analysis （DMA）.

Nutritional Value and Application of Broad Bean Nutrition Flour as a Combination of Staple Food

This paper introduced the definition and importance of combination of sta-ple food. With broad bean nutrition flour as a sample, the preparation of the combi-nation of staple food was also described. In addition, the main nutritional value of broad bean nutrition flour was introduced. Compared with those of other single flours, the nutritional value of broad bean nutrition flour was improved. Moreover, the nutrients in the broad bean nutrition flour would not be destroyed during the processing and preparation of staple food, and the processed steamed bread and raw noodle are more characteristic. The application value and prospects of broad bean nutrition flour, as a combination of staple food, were further discussed.

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.

Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours

The study presents the effect of utilizing wheat, soy and moringa leaf flour and quality analysis of the flour. The composite flour was prepared using refined wheat flour, soy flour and moringa leaf flour. Four composite flour, compositions were formulated such as 100% wheat flour (control) designated as sample A. Sample B consisted of 75% wheat, 20% soybean and 5% moringa leaf. Sample C consisted of 70% wheat, 20% soybean and 10% moringa leaf. Sample D was 65% wheat, 20% soybean and 15% moringa leaf. Sample E was 60% wheat, 20% soybean and 20% moringa leaf, respectively. Proximate, chemical, and functional properties of wheat, soy and moringa leaf flours were studied in composite flour variation and preparations. The present study highlighted the nutrients enrichment of flour on incorporation of soy and moringa leaf. Relevant statistical tests were done to analyse the significance of means for all tested parameters. Composite flour composition with 20% soybean was identified to produce optimal nutrient, mineral quality and yield. The addition of soybean and moringa flour in baked products has been shown in this study to improve the nutrition and health benefits of the body. It also serves as a good cut on the cost of wheat importation in communities with supply challenges.

Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle

In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.

Diversification of Cassava Flour in the Manufacture of Gluten-Free Flakes Enriched with Dietary Fibers from Virgin Coconut Oil Waste Flour

Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can be used in the making of flakes. In this study, the Virgin coconut oil （VCO） waste flour was added in cassava flour to produce gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with addition of 0% （control）, 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80% cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31% carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber ready-to-eat food.

Effect of Fermentation on Nutrient and Anti-nutrient Composition of Millet （Pennisetum glaucum） and Soyabean （Glycine max） Blend Flours

This research was carried out to study the effect of fermentation on the chemical composition, anti-nutrient content, PH, titratable acidity, and microbiological changes of millet and soyabean blend. Millet and soyabean composite flours were mixed in gram of six combinations as follows millet and soyabean （A） = 100：0, millet and soyabean （B） = 90：10, millet and soyabean （C） = 80：20, millet and soyabean （D） = 70：30, millet and soyabean （E） = 60：40, millet and soyabean （F） = 50：50 and subjected to natural fermentation for 72 h. The following bacteria isolates were obtained from the fermentation; Lacobacillus fermentum, L. acidophilus, L. bulgaricus, L. plantarum, L. dextranicum, L. rhamnosus, L. delbrueckii, L. leichemanii, L. divergens, L. reuteri, L. jenseni, L. casei, L. salivarius, L. cellubiosus, Leuconostoc mesenteroide and Pediococcus acidilactis, of which L. plantarum was the most dominant the throughout the period of fermentation. There was decrease in pH with increase in TTA in all the samples. The result of the proximate analysis revealed a marginal increase in crude protein content of each sample （from 44.41 to 63.14, from 11.02 to 24.02, from 16.64 to 23.10, from 20.83 to 26.93, from 25.43 to 30.12, 39.12 to 35.86 and from 40.66 to 54.24%） There was increase in ash content and decrease in carbohydrate, fibre and fat contents of the fermented samples. Results from this research also show significant reduction in anti-nutritional content which are hydrogen cyanide, oxalate and phytate. Fermentation has modified the microbial and nutritional quality of the millet and soyabean blend and this has greatly improved the nutrient content of the blend.

Study on Preservative Formula and Shelf Life of Cantonese Style Moon Cakes

To ensure the safety of consumers, prolong the shelf life of moon cake and reduce the cost of manufacturing and marketing enterprises, the optimization of preservative formula and the shelf life of cantonese style moon cake were studied. Through single and compound formula preservative test, the results showed that potassium sorbate and sodium dehydroacetate could inhibit the microorganisms in the moon cake, but the inhibitory effect of sodium dehydroacetate was stronger than that of potassium sorbate; and the combination of potassium sorbate and sodium dehydroacetate had a synergistic effect, and the best formula is ＇potassium sorbate 0.44 g/kg mixed with sodium dehydroacetate 0.38 g/kg. A batch of moon cake was prepared with the best preservative formula, then the total number of colonies, molds and coliform group in the samples were detected by random sampling at irregular intervals. The total number of molds exceeded the limit on the 187^th d, and it indicated that the shelf life of the product was 187 d. Compared with the conventional 15-day shelf life, this research greatly prolongs the sheff life of cantonese style moon cake, and cut down the cost of moon cake enterprises. It is worthy of popularization and application.