Blend Formulation Research Articles

Epoxy-Based Blend Formulation for Dual Curing in Liquid Crystal Display 3D Printing: A Study on Thermomechanical Properties Variation for Enhanced Printability.

The aim of this study was to explore the thermal properties of epoxy-acrylate blends for the liquid crystal display (LCD) 3D printing technique. Starting from an epoxy-acrylate blend with a ratio of epoxy to acrylate of 50:50, the effect of adding a reactive monofunctional epoxy diluent was evaluated. The diluent was a resin composed by oxirane, mono[(C12-14 alkyl) methyl] derivatives selected for its low viscosity (i.e., 1.8 Poise) at room temperature and its reactivity. The diluent content varied from 15 to 25 wt% and, for all the formulation, double curing cycles, where thermal curing followed photocuring, were studied. The effect of different curing temperatures was also evaluated. The control of the diluent content and of the curing temperature allowed tailoring of the thermomechanical resin properties while improving the resin's processability. The glass transition ranged from 115.4 °C to 90.8 °C depending on the combination of diluent content and post-curing temperature. The resin developed displayed a faster processing time tested on a reference part with printing time of 4 h and 20 min that was much lower than the printing times (7 and 16 h) observed for the starting formulations.

Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes

Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH’s capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries.

Bio-based epoxidized soybean oil branched cardanol ethers as compatibilizers of polybutylene succinate (PBS)/polyglycolic acid (PGA) blends

Blending poly(butylene succinate) (PBS) with another biodegradable polymer, polyglycolic acid (PGA), has been demonstrated to improve the barrier performance of PBS. However, blending these two polymers poses a challenge because of their incompatibility and large difference of their melting temperatures. In this study, we synthesized epoxidized soybean oil branched cardanol ether (ESOn-ECD), a bio-based and environmentally friendly compatibilizer, and used it to enhance the compatibility of PBS/PGA blends. It was demonstrated that the terminal carboxyl/hydroxyl groups of PBS and PGA can react with ESOn-ECD in situ, leading to branching and chain extension of PBS and PGA. The addition of ESO3-ECD to the blend considerably diminished the dispersed phase of PGA. Specifically, in comparison to the PBS/PGA blend without a compatibilizer, the diameter of the PGA phase decreased from 2.04 μm to 0.45 μm after the addition of 0.7 phr of ESO3-ECD, and the boundary between the two phases became difficult to distinguish. Additionally, the mechanical properties of the blends were improved after addition of ESO3-ECD. This research expands the potential applications of these materials and promotes the use of bio-based components in blend formulations.

Three-Dimensional Bioprinting in Vascular Tissue Engineering and Tissue Vascularization of Cardiovascular Diseases.

In the 21st century, significant progress has been made in repairing damaged materials through material engineering. However, the creation of large-scale artificial materials still faces a major challenge in achieving proper vascularization. To address this issue, researchers have turned to biomaterials and three-dimensional (3D) bioprinting techniques, which allow for the combination of multiple biomaterials with improved mechanical and biological properties that mimic natural materials. Hydrogels, known for their ability to support living cells and biological components, have played a crucial role in this research. Among the recent developments, 3D bioprinting has emerged as a promising tool for constructing hybrid scaffolds. However, there are several challenges in the field of bioprinting, including the need for nanoscale biomimicry, the formulation of hydrogel blends, and the ongoing complexity of vascularizing biomaterials, which requires further research. On a positive note, 3D bioprinting offers a solution to the vascularization problem due to its precise spatial control, scalability, and reproducibility compared with traditional fabrication methods. This paper aims at examining the recent advancements in 3D bioprinting technology for creating blood vessels, vasculature, and vascularized materials. It provides a comprehensive overview of the progress made and discusses the limitations and challenges faced in current 3D bioprinting of vascularized tissues. In addition, the paper highlights the future research directions focusing on the development of 3D bioprinting techniques and bioinks for creating functional materials.

An Herbal Tea Blend of Hibiscus sabdariffa, Zingiber officinale, and Mentha spicata: A Potent Source of Antioxidant and Anti-Obesity Properties

Background: There is an urgent need to find safer and more sustainable solutions to tackle the rising global epidemic obesity and associated complications. The main objective of this study was to develop formulations of herbal tea blend from three plant species and to assess the antioxidant and antiobesogenic properties of the best formulation. Methods: The best formulation (FX) obtained (80% Hibiscus sabdariffa, 10% Zingiber officinale and 10% Mentha spicata) was validated by their better sensory acceptability and antioxidant properties. In vivo study using high-fat diet Wistar rats revealed that FX alleviated oxidative stress and metabolic disorders including those affecting hepatic and renal functions caused by high-fat died. Results: The administration of FX resulted in a reduction in food intake, body weight gain and metabolic efficiency index alongside lower blood content in triglycerides, total cholesterol, LDL-cholesterol, glucose, and atherogenic index when compared to the control groups. The results were comparable if not better than those obtained from the reference groups treated with a standard obesity treatment medicine, Orlistat. Conclusion: The developed herbal blend showed promising results for use as a safer product for obesity prevention and management as well as other oxidative stress-related health issues.

Experimental Investigation into the Impact of Substituting Natural Sand with Manufactured Sand in Landfill Construction

There is a lower requirement for river sand in construction because of a number of logistical and environmental problems. In response to these issues, alternative materials are being increasingly recognized by the construction field progressively M. Sand, derived from the mining and processing of rocks that is a low-particle-size substitute to natural sand which demonstrates potential. Amongst its numerous applications are surface polishing, prefabricated cement components, hollow block development, and lightweight component production. Practitioners and researchers both have been giving special attention on the usage of M. sand in the last few years. This has led to further study into its suitability for replacing river sand in concrete production. The formulation of concrete blends using M. Sand has been made possible through various mix designs developed according to relevant design codes such as IS codes. An assessment of the mechanical properties and structural performance -of concrete containing M. Sand has been conducted using cubes, cylinders, and beams compared to traditional natural sand concrete. As a result of these tests, the compressive, flexural, and tensile strength properties of M. Sand and M. Sand can be compared, suggesting M. Sand has similar properties. Concrete construction applications can utilize sand as an environmentally sustainable and viable alternative to natural-river sand, thereby addressing sustainability concerns and resource scarcity concerns.

Green3: A green extraction of green additives for green plastics

PLA/PBAT bioplastic is a commercial biodegradable plastic employed for packaging and several food and agriculture applications. In this regard, properties such as the antioxidant ability to extend food shelf life and light resistance, are of great interest in the production of packaging and mulching films, respectively. These features are obtained by developing blends with pure chemicals and/or natural products as additives. In the present work blend formulations of PLA/PBAT with a walnut shell extract rich in antioxidants were developed and evaluated for their properties in comparison with classic PLA/PBAT. Specifically, natural additives, and most importantly the production process were purposely selected to i) be green and cost-effective; ii) confer antioxidant properties; and iii) improve material performance.To this aim, a walnut shell extract (EWS) with high antioxidant activity was obtained thanks to a novel green and cost-effective microwave-assisted extraction (MAE) procedure. A response surface methodology was utilized to explore how the total phenolic content (TPC) and antioxidant activity are influenced by varying aqueous ethanol concentration, extraction time, and microwave power. The highest predicted TPC and antioxidant activity were achieved when employing the ideal conditions for Microwave-Assisted Extraction (MAE): using a mixture of 30 % ethanol in water, an irradiation time of 120 s, and a microwave power of 670 W. The optimized EWS was characterized by HPLC-MS determining qualitative and quantitative data with the identification of flavonoids, fatty acids, and anacardic acids among the main components, responsible for antioxidant activity. The resulting EWS powder was melt-mixed at 140C° and 20 RPM with the bio-based PLA/PBAT bioplastic at two different concentrations (0.5 and 1.5 w/w) by forming film specimens. All EWS-based bioplastic films showed increased antioxidant features determined by the DPPH bleaching test, TEAC, and ORAC assays. The films keep the antioxidant capacity even after 7 days of UV-accelerated aging. Remarkably, adding 1.5 % EWS boosted the bioplastic UV light resistance, reducing the abatement of molecular masses by more than 60 % without affecting mechanical properties.

Multi-objective Optimization Algorithm Research on Tobacco Leaf Blend Formulation Design

Multi-objective Optimization Algorithm Research on Tobacco Leaf Blend Formulation Design

Effects of increasing compaction temperature on tablet strength

Over time, a standard tablet press heats up during use. This investigation aims to explore heat effects at a small scale in the laboratory.  The effects of heat on compression have been studied using a Compaction Simulator fitted with a temperature controlled die. Placebo formulation blends composed of Avicel PH102, Lactose Fast Flo 316, Sodium Starch Glycolate and Magnesium Stearate was compressed using a hydraulic Compaction Simulator. To assess the manufacturability of the formulations a Korsch XL100 profile at 30 rpm was chosen using 10 mm flat faced tooling. A jacketed die was connected to a water-bath, heated to a set temperature. The temperatures assessed were: 20oC, 30oC, 40oC, 50oC and 60oC and any effects on the tabletability of the formulation was assessed. The tensile strength at 100 MPa compaction pressure for each temperature was determined using trend line equations. Increasing temperature changes the tensile strength of the formulation. The highest tensile strength was recorded at 50oC with no further increase for this formulation blend above this temperature.

Applications of electronic nose technology in the tobacco industry: a comprehensive review

Abstract Electronic nose (E-nose) technology has emerged as a promising tool for rapid and objective analysis of complex odor profiles in various industries, including the tobacco sector. This review paper provides a comprehensive overview of the applications of E-noses in the tobacco industry, focusing on their potential for enhancing quality control, optimizing blend formulations, monitoring processing conditions, and assuring the quality of finished products. We discuss the basic principles, working mechanisms, sensor types, and data processing techniques employed in E-noses, as well as the challenges and limitations associated with their adoption in the tobacco industry. These challenges include sensor drift, calibration, interference from environmental factors, the complexity of tobacco aroma and flavor profiles, and regulatory and ethical considerations. The paper concludes by highlighting the need for further research and development in E-nose technology, with an emphasis on addressing technical challenges, refining sensor systems, and fostering collaboration among researchers, industry stakeholders, and regulatory agencies. By overcoming these hurdles, E-nose technology has the potential to revolutionize the tobacco industry, ensuring consistent product quality, and meeting the changing demands of consumers while addressing public health concerns and regulatory requirements.

Impact of protein blend formulation and extrusion conditions on the physical properties of texturised pea protein‐extended beef burgers

SummaryThis study aimed to assess the physical properties of pea‐based texturised vegetable proteins (TVPs) and TVP function as a meat extender (20%–40% w/w) in beef burgers. TVPs were produced with varying protein blend formulas (PBFs) (70%, 76%, 82% protein on a dry basis), extrusion screw speeds (350–450 r.p.m.) and feed moisture contents (FMCs) (38% and 42%, db). Increasing PBF raised TVP hydration time and integrity index, while FMC and screw speed had no discernable trend on these properties. A select group of TVPs were applied as extenders in beef burgers which were tested for their cooking properties and textural quality. Higher FMC lowered total cooking loss (TCL) for some burgers but overall did not impact burger cooking properties or texture. Increasing the extension level reduced TCL and change in burger diameter (CBD). TVPs produced at the lowest PBF and higher FMC studied had the greatest potential in meat extender applications, as they decreased TCL and CBD while maintaining comparable texture to burgers without TVP addition. These lower protein TVPs with enhanced cooking quality can be economically advantageous for the vegetarian and flexitarian applications of plant‐based extenders.

One-Time Mixed Nitrogen Fertilizers Application Enhances Yield and Eating Quality of Late-Maturing Medium Japonica Rice in the Yangtze River Delta

This study addresses the uncertainty regarding the potential of a one-time basal application of mixed nitrogen (N) fertilizer to optimize both yield and eating quality of late-maturing medium japonica rice Nangeng 9108 and Fenggeng 1606 in the Yangtze River Delta. Six distinct combinations of blended N fertilizers were evaluated, with conventional split fertilization serving as the control. The blended formulations combined controlled-release N fertilizer (CRNF) and quick-acting N fertilizer (CNF) at a 1:1 ratio. Furthermore, the CRNF component was a combination of two CRNF types with varied N-release durations at a 4:1 ratio, leading to treatments labeled A1, A2, B1, B2, C1, and C2. Over a 2-year study, treatments B1, B2, C1, and C2 matched or surpassed the control in grain yield, with C1 and C2 yielding 2.83–4.85% more. Among the above high-yield treatments, C1 showcased the best rice eating quality, which exhibited increased peak viscosity, hot viscosity, cool viscosity, breakdown, and taste value of milled rice, and a decrease in rice protein content (PC). This enhancement in quality correlated with N accumulation patterns and their interplay with sink capacity. Specifically, a higher N accumulation resulted in a robust sink capacity under the C1 treatment, thus reducing N availability per unit sink capacity (NAV) and rice PC, ultimately enhancing the overall palatability of milled rice. Conclusively, the C1 fertilizer blend demonstrates potential in concurrently boosting yield and eating quality of late-maturing medium japonica rice in the region.

Analysis of the effect of formulation properties and process parameters on granule formation in twin-screw wet granulation

In the last few years, twin-screw wet granulation (TSWG) has become one of the key continuous pharmaceutical unit operations. Despite the many studies that have been performed, only little is known about the effect of the starting material properties on the stepwise granule formation along the length of the twin-screw granulator (TSG) barrel. Hence, this study obtained a detailed understanding of the effect of formulation properties (i.e., Active Pharmaceutical Ingredient (API) properties, formulation blend particle size distribution and formulation drug load) and process settings on granule formation in TSWG. An experimental set-up was used allowing the collection of granules at the different TSG compartments. Granules were characterized in terms of granule size, shape, binder liquid and API distributions. Liquid-to-solid (L/S) ratio was the only TSG process parameter impacting the granule size and shape evolution. Particle size and flow properties (e.g., flow rate index) had an important effect on the granule size and shape changes whereas water-related properties (e.g., water binding capacity and solubility) became influential at the last TSG compartments. The API solubility and L/S ratio were found to have a major impact on the distribution of binder liquid over the different granule size fractions. In the first TSG compartment (i.e., wetting compartment), the distribution of the API in the granules was influenced by its solubility in the granulation liquid.

Energy and nutrient composition of bambara groundnut (Vigna substarranea) enriched pap

Background: Complementary foods produced from cereals alone are usually deficient in some essential nutrients. Combining cereals and legumes to produce complementary foods has been shown to enhance their nutrient composition.
 Objective: The study aims to evaluate the energy and nutrient composition of Vigna subterranea-enriched pap.
 Methods: Maize grains, bambara groundnut, and granulated sugar were purchased at Ubani market in Umuahia, Abia State. The flours were produced using standard methods; blend formulation was based on protein content. The proximate compositions of the products were evaluated using AOAC methods. Minerals were determined using wet-acid digestion. The energy value of each nutrient was obtained by multiplying the nutrient value by its Atwater factor (4, 4, and 9 for protein, carbohydrate, and lipid, respectively). Energy density was calculated by dividing the total energy value by 100. The data generated were analyzed using Statistical Product for Service Solution version 20. Means were separated and compared with the Duncan multiple range test and Analysis of Variance. Significance was accepted at p < 0.05.
 Results: Protein values ranged between 2.21% and 6.70%, with protein content in bambara groundnut-enriched maize pap samples significantly (p < 0.05) higher than the protein content of 100% maize pap (2.21%). Fat (1.00%–1.47%) and crude fiber (0.60%–1.83%), fat energy value (9.0–13.23 kcal/100g), protein energy value (15.20–26.8 kcal/100g), and total energy densities (177.28–186.91 kcal/100g) were also significantly higher in bambara groundnut-enriched maize pap. All the analyzed minerals increased with an increase in the quantity of the supplement.
 Conclusion: Protein, calcium, iron, zinc, and nutrient density increased with an increase in bambara groundnut flour. Supplementing pap with 40% bambara groundnut was observed to meet over 100% of the protein Recommended Daily Intake (RDI) for children aged 6–12 months old.

Popular boys, the ideal schoolboy, and blended patterns of masculinity for 10‐ to 11‐year‐olds in two London schools

AbstractGenerating data from small group interviews with 41 boys aged 10–11 years from two London schools in 2022, this paper contributes to the field of gender by introducing a new form of non‐hegemonic and positive masculinity, which I am calling ‘blended’ masculinity, and which was the most common formation in each school. Although its features differed a little in each setting, this blended formulation broadly consisted of orthodox qualities of masculinity (e.g. athleticism, assertiveness, confidence, independence), combined with feminine‐associated traits (e.g. kindness, caring, sociability, emotional literacy). I argue that this blended form is different from previous conceptualisations of hybrid masculinity in the gender literature and is more akin to recent conceptions of hybrid femininity. There were no dominant forms of masculinity with hierarchical connotations of superiority, and no hegemony that legitimated unequal relations, with obvious subordination of other masculinities or femininities. Boys and girls generally got on well with each other and there was also no evidence of homophobia or misogyny. The paper also explores notions of peer‐group popularity, which was based on a series of resources, and delineates the characteristics of a fictional, ‘ideal’, schoolboy, whose features and attributes were connected to the different versions of masculinity on show.

Impact of Pretreatment of Garden Cress Seed on Rheological Properties for Bread Dough

The rheological properties of bread dough made with various ratios of garden cress seed (GCS) and refined wheat flour were investigated. The Brabender Farinograph E, Extensograph E and Amylograph E were used to determine rheological properties such as water absorption, development time, extensibility, proving time, tolerance index, and gelatinization. Refined wheat flour proportion was kept constant, whereas that of GCS had prior treatment of germinated (G), grounded/untreated (U), and roasted (R) by 2%, 4%, and 6%, respectively. The values for water absorption (500 B.U.) ranged from 66.4% to 71.6%, whereas the values for water absorption (14.0%) ranged from 63.3% to 70.7%. The development times for the flour blend formulations ranged from 5.2 to 6.5 min for samples T0, T10G to T18R. The tolerance index improved from sample T0, T10G to T18R with the inclusion of GCS flour, i.e. from 73 to 113 BU. Extensograph values were taken at curves corresponding to proving periods of 30, 60, and 90 minutes. The energy area declined and the extension resistance increased as the proving time increased. All of the sample ratio values were between 1.5 and 5. The dough obtained from mixes of roasted GCS and untreated i.e. powered GCS with refined wheat flour enhanced the amylographic parameters of the amylogram peak maximum, temperature, and gel viscosity. T16R attained the highest point at 59.5ºC, followed by T15U6, T14U4, and T13U2 at 58.4, 57.1, and 55.9 ºC, respectively. The results demonstrated that combining GCS flour improved the rheological properties and quality of the flour dough. This dough can be used to manufacture bread and other bakery goods because to its high nutritional value and beneficial benefits on human health.

Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation

Abstract This study was aimed at determining the mineral and anti-nutritional properties of naturally fermented millet and pumpkin leaf flour blends. The millet grains were allowed to ferment spontaneously for 24 hrs and 48 hrs and were processed into flour. Dried pumpkin leaves were blended into flour and substituted using D-optimal mixture design, which resulted in ten experimental runs. The mineral content and the anti-nutritional properties of the flour blend formulation were analysed. Duncan’s multiple range test was used to evaluate the mean at p < 0.05 with SPSS version 21.0. Significant differences were observed in the mineral and anti-nutritional composition of the fermented millet and pumpkin leaf flour blends at 24 hrs and 48 hrs of fermentation time respectively. Calcium, potassium, and iron content increased significantly (p < 0.05) with increasing the amount of pumpkin leaf flour in the flour blends. The values for tannins and total phenolic composition ranged from 0.089 to 0.162% and from 0.075 to 0.120% for 24 hrs and from 0.080 to 0.141% and from 0.060 to 0.120% for 48 hrs of fermentation time respectively. Results showed that fermentation technique could be used to enrich the nutritional and bioactive potential of millet.

Effectual study, statistical optimization, and neural network‐based predictive model of pearl millet and amaranth flours formulations for gluten‐free pasta

AbstractBackgroundPasta is prepared from high‐gluten wheat flour but poses great harm to gluten‐intolerant population or celiac disease patients. Pearl millet flour is the cheapest among gluten‐free flours and has a high nutritive index. Amaranth is a promising source of protein and fiber and is gluten‐free in nature. Several studies have been done for the development of gluten‐free pasta using different flour blends but an optimized formulation with high nutritive value and consumer satisfaction has not yet been identified.ResultsIn this study, different blends of pearl millet and amaranth flour were used in ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 for pasta preparation and their analysis based on farinographic parameters, cooking quality, and sensory scores was done. Statistical analysis by analysis of variance followed by Duncan's Multiple Range Test was performed to evaluate the optimized formulation. 60:40 blend ratio for pearl millet and amaranth flour displayed comparable farinographic properties and cooking yield to wheat‐based pasta with optimized cooking loss and an overall sensory score of 8.65. Scanning electron microscopy analysis of flours and the cooked and uncooked pasta samples was also performed. Further, a multilayer perceptron neural network was developed to predict the overall quality and grade of pasta. The developed neural network gave high classification accuracy of 90.9% and 100% for training and testing sets, respectively, and can be utilized for pasta quality prediction.ConclusionThis study provides optimized pearl millet and amaranth flour blend formulation to prepare gluten‐free delicious pasta for celiac disease patients.

Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations

The consumption of highly polyunsaturated fatty acid rich (PUFA)-culinary oils is of growing concern, knowing that they are highly susceptible to thermo-oxidation, which renders them a richer source of mutagenic and cytotoxic epoxy-fatty acid and aldehydic lipid oxidation products (LOPs). To observe the effects on the resistance of PUFA-rich oils to thermo-oxidation, sunflower oil was blended with coconut and/or macadamia oils. These oil blends were continuously thermally stressed at 180 ℃, whilst undergoing stirring at 250 rpm. The chemical compositions of the thermo-oxidised culinary oils and oil blends were monitored for 300 min using high-field NMR. Analysis indicated macadamia-sunflower oil blends gave rise to a higher LOP suppressive activity than that observed with coconut-sunflower oil blends, despite coconut oil being highly saturated and therefore more highly resistant to thermo-oxidation than macadamia oil. Overall, this study highlights the practical importance in selecting the most suitable culinary oil, as well as correctly evaluating the volumetric proportional amount added for reducing the evolution of genotoxic and carcinogenic LOPs in an oil blend. It also suggests that the mechanisms by which LOP evolution can be retarded by blending requires further investigation.

Optimum Yaramila (N23P10S5) Blend Formulation and Its Fertilization for Growth and Yield of Wheat in Enderta District, South Eastern Tigray

Fertilizer use in Ethiopia has focused mainly on the application of nitrogen and phosphorous fertilizers in the form of di-ammonium phosphate and urea for almost all cultivated crops for the last several years. Such unbalanced application of plant nutrients may aggravate the depletion of other important nutrient elements in soils such as S and micro-nutrients. Present study was conducted in Tigray region Enderta district with the objective of evaluating Yaramila (23-10-5, N: P2O5: S) and its rate on yield of wheat crop. In this trial five treatments were included and it was laid out in Randomized Complete Block Design (RCBD) with three replications. The results indicated that biomass, grain, and straw yields of wheat responded to the additional yaramila levels. But, these levels did not beat recommended NP and the maximum grain yield was obtained at the recommended NP. The yaramila@200kg/ha level has almost equal levels of N and P with the recommended NP and additional sulfur levels but the yield and yield components of wheat were not significantly higher than recommended NP even with additional NP adjusted. This implies that either the sulfur or the formulation of blending decreased nitrogen and phosphorus efficiency. Hence, nitrogen and phosphorus are the yield limiting nutrients rather than sulfur for wheat. Moreover, Yaramila blended based on this formulation as source of sulfur is not a suitable fertilizer for wheat growth in the study. So, other alternative sources of sulfur rather than yaramila should be used for wheat production.