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.

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.

Functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region

The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.

Assessment of the Aflatoxin Content of Maize Flours Produced in the Commune of Ouagadougou, Burkina Faso

Aflatoxins are toxic metabolites present in various foods, especially when production and conservation do not respect good hygiene practices (GHP). In Ouagadougou, maize flour is produced and sold in different structures by actors who do not always respect GHP. Thus, it is necessary to regularly control the quality of these flours. So, this is carried out with the aim to assess the aflatoxin content of maize flours produced in the municipality of Ouagadougou. For this, twenty-eight (28) samples were collected from households, markets and supermarkets in the city of Ouagadougou. Thus, LC/MS/MS analysis was used to assess the aflatoxin content of the samples. The results obtained reveal the presence of total aflatoxins (AFT) in 78.57% of samples analyzed with levels ranging from 0.89 to 64.25 μg/kg. The prevalence of different types of aflatoxins were 57.14% for aflatoxin B1 (AFB1), 46.43% for aflatoxin B2 (AFB2), 42.86% for aflatoxin G1 (AFG1) and 4.6% for aflatoxin G2 (AFG2). The results also show that 80% and 60% of market samples, 70% and 30% of household samples and 37.5% and 25% of supermarket samples do not comply with European Commission standards for AFT and AFB1 respectively. For all the samples, 60.71% and 42.86% of the samples are compliant according to the limits established by the European Commission (EC) respectively for AFB1 and AFT. Regarding the results obtained, producers and processors must be supervised and trained in GHP for the production of better-quality flours.

Availability, Accessibility and Contribution of Infant Flours to the Diet of Children Aged 6-59 Months in Benin

This study assesses the nutritional composition as well as the availability and affordability of infant flour found on the market and in the households of Benin. To do that assessment, a two-step cross-sectional survey based on food ethnography methods was used. A total of 61 marketplaces were visited in seven towns and rural districts as part of the availability and affordability survey, while 400 children (aged 6 to 59 months) were surveyed to track the uses of infant flours at the household level. The results obtained reveal that pre-manufactured infant flour is sold more in urban areas (Cotonou, Porto-Novo and Parakou) than in rural ones. The average infant flours price did not vary (p = 0.985) in any given year (regardless of abundance or lean periods) nor does it vary (p = 0.133) from one point of sale to another (drugstore or supermarkets). However, the average price is found to be expensive considering the purchasing power of the households surveyed. On the other hand, the amount of ingredients used in the production of the flour types found on the market complies with the recommendations of the Codex Alimentarius, unlike the homemade ones. Pre-manufactured infant flour is found to be outside of the economic reach of most households (92%) who rely heavily on the homemade ones to feed their children. In light of the above, public authorities should help improve geographic access and pricing affordability to quality infant flour for low-income households in urban and remote areas. Moreover, awareness should be raised among mothers relative to the importance of complementary feeding through education on good nutrition practices.

Effects of Dehulling on Functional and Sensory Properties of Flours From Black Beans (<i>Phaseolus Vulgaris</i>)

The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechanically and the flours obtained from the dehulled seeds were compared with flour milled from undehulled seeds. The flours obtained were evaluated for proximate composition, physical and pasting properties. Anti-nutritional factors in the flours were also determined. The flours were then used to prepare steamed bean cake (“Moinmoin”) which was evaluated for sensory parameters of appearance, taste, aroma, texture and overall acceptability. Dehulling produced significant effects (p 0.05 and p > 0.01) prepared from dehulled flours, but there was significant difference (p < 0.05) at both levels in most sensory parameters between samples from dehulled seeds and undehulled seeds except for aroma.

Gluten-Free Bread Enriched with Vegetable Flours

The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Among the vegetable flours, the addition of fennel flour significantly improved sensory bread quality. Artichoke flour has the highest phenolic (26.51 ± 1.92 mg/g dw) and flavonoid content (26.43 ± 1.93 mg/g dw). Even though the content of total phenol and flavonoids in vegetable flours was higher when compared to supplemented bread, the addition of artichoke and zucchini flours increased the total phenolic and flavonoid content and improved antioxidant activity. The incorporation of high level of vegetable flours (15%) also decreased the glycemic index of bread, in particular with artichoke and zucchini flours (59 ± 1.21 and 62 ± 0.49, respectively). To sum up, the results are very interesting because the addition of vegetable flours into gluten-free bread can improve nutritional and sensory properties of bread.

Study of the Nutritional Value and Hygienic Quality of Local Infant Flours from Chad, with the Aim of Their Use for Improved Infant Flours Preparation

This study aims to develop infant flours fortified with iron and vitamin A, taken from local products such as powder from dried Moringa oleifera leaves and pulps of Parkia biglobosa to improve the nutritional status of children aged 6 to 24 months. Chemical analyses show that, for 100 g of local flours destined for children, there are adequate protein levels (between 7.00 ± 0.44 and 12.69 ± 0.44 g) and fat content (between 7.52 ± 0.35 and 16.26 ± 0.84 g), but that there are low levels of b-carotene and certain micronutrients Zn (0.67 ± 0.01 to 2.51 ± 0.19 mg), Fe (7.11 ± 0.90 to 12.70 ± 0.56 mg), Ca (0.67 ± 0.01 to 2.51 ± 0.19 mg), Mg (6.79 ± 0.19 to 24.99 ± 1.75 mg). Analyses of minerals and vitamins showed that Moringa oleifera leaf-powder (per 100 g) is rich in calcium (1443.90 ± 11.03 mg), magnesium (176.72 ± 0.73 mg), iron (53.75 ± 5.07 mg), zinc (17.58 ± 0.89 mg) and b-carotene (624.40 ± 0.41 μg ER). 100 g of Parkia biglobosa’s pulps is rich in magnesium (73.00 ± 1.14 mg), iron (14.82 ± 2.49 mg), zinc (7.79 ± 0.44 mg) and vitamin C (75.29 ± 0.00 mg). In conclusion, we believe that these two ingredients can be effectively used to fortify local infant flours in vitamin A and iron and contribute to eradicating malnutrition due to micronutrients deficiencies.

Development of a Process for Formulating Infant Flours from the Almonds of <i>Treculia obovoidea, Terminalia catappa</i>Linne as well as <i>Ipomoea batatas</i>Lam Leaves

In response to the malnutrition problem affecting children in Congo Brazzaville, we made three cooking-type infant flours from Treculia obovoidea, Terminalia catappa L. almonds and Ipomoea batatas L. leaves. The nutritional quality of the three infant flours we developed indicates 11.07% - 12.47% protein content, 9.92% - 14.87% fat content, 58.85% - 68.06% carbohydrate content, 1.50% - 2.18% ash and an energy intake varying between 399.84 and 439.37 Kcal. Functionally, our prepared flours have a water absorption capacity between 219.05 and 317.86 mL/g, an oil absorption capacity of 0.19 mL/g, a water solubility index varying from 29.66 - 41.03 and a swelling capacity of 250% - 320%.

Phytic Acid Contents of Wheat Flours from Different Mill Streams

The phytic acid contents of eight fractions of wheat flours from different mill streams and those in wheat brans, which were separated by different sieves into various sizes, were determined and analyzed. A rapid method for phytic acid assay by adding thioglycolic acid （mercapto acetic acid） with 2,2-bipyridine was used, with an acidic iron-Ⅲ-solution of known iron content. The amount ofphytate was indicated by the decrease in iron in the supernatant. Significant differences were observed in phytic acid content among different milling streams and different cultivars （P〈0.05）. On an average, coarse bran had the highest phytic acid content （53.85 mg g^-1）, and the shorts had 28.48 mg g^-1. The B5 break flour had a higher phytic acid content （4.8 mg g^-1） than the B7 （2.75 mg g^-1） and B8 （2.03 mg g^-1） reduction flours. Lower values were found in the B3, B6 and B7 flours （1.07, 0.79, and 0.76 mg g^-1, respectively）. The phytic acid contents of bran decreased with smaller bran sizes, ranging from 54 to 5.09 mg g^-1.

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.

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.

Characterization and Influence of Nanofiber Flours of Wood Modified on Fresh State Properties of Cement Based Mortars

Nanofibrillated wood fiber was used as fillers in the partial cement matrix replacing the cement to a content of up to 2%by weight of cement.The nanofibrillated effect of wood fibers on porosity,thermal properties and compressive strength was studied.The results obtained showed an improvement in compressive strength of more than 40%with 1%by weight of wood fiber nanofibrillate.The addition of nanofibrillated wood fiber shows a good pore reduction,and the best result was obtained with emulsion of a mixture incorporating 1%by weight of wood fiber nanofibrillate in the presence of an anionic surfactant(SDBS).Thermal conductivity measurements and thermal expansion coefficient,compared to nanofibrillated wood fiber reinforced cement pastes,showed the reinforcing efficiency of cellulose fiber nanofibrillate.The degree of hydration of the cement increased with nanofibrillated wood fibers.This property has been confirmed by Fourier transform infrared spectroscopy.These analyzes revealed that the presence of nanofibrillated wood fibers generates and promotes the hydration of the cement,producing more portlandite and calcium silicate gel,which influences the compressive strength which gives a strong improvement.

Pasting Properties of White Corn Flours of <i>Anoman</i>1 and <i>Pulut Harapan</i>Varieties as Affected by Fementation Process

This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF);2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.

Predictability of the Consistency of Porridges Using Mixtures of Different Flours

The purpose of this study was to investigate the predictability of the consistency of blended porridges based on the volume fractions of separate porridges made from orange-fleshed sweet potato, cowpea, dehulled soybean, dehulled sorghum and maize flour (dehulled, commercial and germinated). Accurate predictions could be made for 13 of the 21 blends investigated. The consistency of porridge consisting of mixtures of cowpea with orange-fleshed sweet potato, and cowpea with dehulled soybean was lower than expected, and was attributed to the different size distributions of the swollen flour particles. Blends containing germinated maize showed significantly lower consistency than expected in both porridges with starchy continuous phase and porridges with proteinaceous continuous phase. It was thus concluded that both amylolytic and proteolytic activity are of importance in the ameliorating effects of germinated maize.

Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flours

The proximate, micronutrient and amino acid profile of roasted and germinated breadnut seed flour were evaluated. Fresh mature fruits (1.5 kg) of breadnut were purchased from Relief market in Imo State, Nigeria. The breadnut seeds were divided into three portions for different unit operations, namely raw, roasted and germinated. Samples were analyzed for proximate, minerals and amino acids compositions. Statistical significance was set at p < 0.05. Protein (13.80%) and fat (7.90%) content were significantly higher (p < 0.05) in germinated breadnut seeds;fibre (2.20%) and ash (7.20%) were significantly higher (p < 0.05) in roasted breadnut seed while carbohydrate (75.85%) and moisture (11.05%) were significantly higher (p < 0.05) in raw breadnut. Micronutrient composition shows that iron (74.35 mg/100g) was higher in roasted breadnut seed, phosphorous (12.95 mg/100g) and zinc (30.4 mg/100g) were higher in germinated breadnut seed flour while calcium (0.04%), magnesium (0.05%), vitamin A (0.27%) and vitamin C (0.85%) were higher in raw breadnut. All the essential amino acids except norleucine were present in the breadnut in varying quantities. Between roasting and germination, essential acids;valine < histidine < isoleucine < thronine < tryptophan were more in germinated breadnut seeds while leucine < lysine < phenylalanine < methionine were higher in roasted breadnut seed flour. The use of roasting and germination should be used in processing breadnut seeds. The use of breadnut seed flours as composite flour in food production may help to provide protein and micronutrient among the vulnerable groups.

Production and Quality of Biscuits from Composite Flours

Biscuits were produced from bambara nut,cowpea and wheat flour blends.This study was carried out to evaluate the effects of varying the proportions of these flours on the nutritional quality and general acceptability of the biscuits.Five blends of composite flours were prepared by mixing wheat,bambara nut and cowpea(WBC)flours in the proportions:T1(90:5:5),T2(80:10:10),T3(70:15:15),T4(60:20:20),T5(50:25:25)and 100%whole wheat flour was used as the control(T0).Composite flours produced were subjected to functional and proximate analysis while the biscuits made from the flour blends were also subjected to sensory evaluation and proximate analysis.The use of composite flour for the production of biscuits from cowpea and bambara nut flours as supplement for the wheat flour has improved the nutritional contents of the biscuits with protein value being highest at mixing ratio T5.The functional properties of the biscuits showed some significant differences(p<0.05)when compared with whole wheat biscuits.The results showed that biscuits produced from T5 formulation with proximate composition of 11.87%moisture,2.90%ash,18.61%protein and 75.62%carbohydrate was selected as the best product.

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.

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.

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.