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.

Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models

Wheat/hemp and wheat/teff model composites were prepared as 90:10 and 80:20 w/w blends, using two different Czech commercial wheat flour samples (standards M, M1) and bright/dark forms of these non-traditional crops flour. The objective of this study was to determine the effect of alternative flour samples on the blend compositional profiles including dietary fibre content, on the technological quality described by modern Solvent Retention Capacity method and on laboratory baking test results. According to seeds composition, nutritional flour enrichment reached higher levels of protein (from approx. 13.0% about 30% vs. 6%) and fibre contents (from approx. 3.3% about 50% vs. 30%) in the case of hemp and teff samples. In terms of the SRC profile, the qualitatively better sample M was weakened by hemp flour additions, while somewhat worse sample M1 was improved by teff flour additions. Results from the baking test showed that the hemp composites were partly dependent on hemp flour form. Volumes of bread with bright hemp were diminished from 257 mL/100g up to 196 mL/100g, the products containing dark hemp increased up to 328 mL/100g. Teff-fortified bun volumes were evaluated in close range of 325 - 369 mL/100g against 381 mL/100g for standard M1. Sensorial score of wheat/hemp breads were worse owing to spicy taste and fatty aftertaste, while hay-like by-taste in wheat/teff bread could be tolerable of 10% in recipe.

Reinforcing effects of modified Kevlar~ fiber on the mechanical properties of wood-flour/polypropylene composites

Kevlar fiber （KF） is a synthesized product with strong mechanical properties. We used KF as a reinforcement to improve the mechanical properties of wood-flour/polypropylene （WF/PP） composites. KF was pretreated with NaOH to improve its compatibility with the thermoplastic matrix. Maleated polypropylene （MAPP） was used as a coupling agent to improve the interfacial adhesion between KF, WF, and PP. Incorporation of KF improved the mechanical properties of WF/PP composites. Treatment of KF with NaOH resulted in further improvement in mechanical strength. Addition of 3% MAPP and 2% hydrolyzed KF （HKF） led to an increment of 93.8% in unnotched impact strength, 17.7% in notched impact strength, 86.8% in flexure strength, 50.8% in flexure modulus, and 94.1% in tensile strength compared to traditional WF/PP composites. Scanning electron microscopy of the cryo-fractured section of WF/PP showed that the HKF surface was rougher than the virgin KF, and the KF was randomly distributed in the composites, which might cause a mechanical interlocking between KF and polypropylene molecules in the composites.

Preliminary study of viscoelastic properties of MAPP-modified wood flour/polypropylene composites

Viscoelastic properties of maleated polypropylene （MAPP）-modified wood flour/polypropylene composites （WPC） were investigated by both a compression stress relaxation method and dynamic mechanical analyses （DMA）. Three wood to polymer ratios （40：60, 60：40, and 80：20） and five MAPP loading levels （0, 1, 2, 4 and 8%） were used to study their effects on the viscoelastic prop- erties of MAPP-WPC. The results show that： 1） higher wood to polymer ratio corresponds to higher stress relaxation levels for unmodified WPC. The modification with MAPP has an obvious effect on the stress relaxation of MAPP-WPC at higher wood to polymer ratios （60：40 and 80：20）, but almost no effect at the 40：60 wood to polymer ratio. The optimal MAPP loading level for the wood to polymer ratio of 60：40 appears at 1%; 2） the storage modulus reaches its maximum at a MAPP loading level of 1% for wood to polymer ratios of 40：60 and 60：40, while for the 80：20 wood to polymer ratio, a higher storage modulus is observed at higher MAPP loading levels, which is quite consistent with the stress relaxation results. The results suggested that a suitable loading level of MAPP has a positive effect on the viscoelastic properties of WPC at higher wood to polymer ratios. Excessive MAPP loading would have resulted in adverse effects.

Dielectric properties of Simon poplar wood flour/polypropylene composite at oven-dry state

Interfacial compatibility is a crucial factor to the performance of wood-plastic composites （WPCs）. Yet, so far, the coupling mechanisms of WPC have not been completely understood. In order to further clarify the interfacial coupling mechanism, the dielectric constant and dielectric loss factor of Simon poplar wood flour/polypropylene composites without additives at different wood contents were measured at oven-dry state, and parameters and thermodynamic quantities of the relaxation process were also analyzed and calculated. Consequently, an obvious relaxation process based on the reorientation of methanol groups in amorphous region of wood cell wall was observed exactly that its dielectric loss factor peak decreased with the decreasing wood content within the measured range of 50%-100%. With the trend of dielectric relaxation strength, the two changing trends both revealed that the existence of polypropylene could hinder reorientation of methanol groups. Following the decreasing wood contents, the effect of the hindrance on the dielectric properties turned obvious gradually. It elucidated that introduction of polypropylene caused the quantities of hydrogen bonds formed between each methanol group and the groups around it change. The same conclusion could be drawn from the analysis of thermodynamic quantities during the dielectric relaxation progress.

Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.

Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a snack.The aim of this study was to valorize raphia pulp in biscuits production by partially substituting wheat flour in different proportions with flour obtained from the pulp of the raphia fruit.Methods:Ripe raphia(Raphia hookeri)fruits were purchased from local farms,thoroughly washed and the pulps extracted using a stainless-steel knife.These pulps were dried at 60℃for 12 h and grounded into flour.Wheat flour was substituted with the raphia pulp flour(RF)in five different proportions(10,20,30,35,and 40%).The functional properties and nutrient profile of the raphia flour and the biscuits obtained from these composite flours were evaluated.Sensory evaluation of the biscuits was also carried out using a nine-point hedonic scale.Results:The RF has a high-water absorption capacity WAC(680%)and oil absorption capacity OAC(560%)favoring its use in pastry processes.The RF is rich in polyphenols 435.0±20(μg/100g),saponins(155±5 mg/100g)and potassium(922±20 mg/100g).The incorporation of the RF in biscuits significantly affect the chemical composition.The total polyphenols increased from 182±10μg/100g in the sample containing 10%of RF to 342±17μg/100g in the sample containing 40%of RF.Fibers increased from 8.75±0.03 mg/100g in the sample with 10%of RF to 10.08±0.27 mg/100g in the 40%substituted biscuit.Saponins increased from 69.9±0.01 mg/100g in the sample with 10%of RF to 90.22±0.01 mg/100g in the sample with 40%RF and potassium increased from 434.2±10 mg/100g in the sample with 10%of RF to 647.6±5 mg/100g in the sample with 40%of RF.Biscuit samples made with composite flour containing 20%of RF was the most accepted.Conclusion:RF can be used as a raw material to replace 20%of wheat flour in biscuit formulations and improve its nutritional and sensory properties.