Wheat Blends Research Articles

Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred.
 Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.

Proximate Composition, Sensory Properties and Microbial Quality of Chin-chin Developed from Wheat and African Walnut Flour Blends for Household Food Security

Objective: The objective of this study was to investigate the proximate composition, sensory properties and microbial quality of chin-chin developed from wheat and African walnut flour blends as a means of achieving household food security.
 Methodology: African walnut was processed into flour. Chin-chin was prepared from blends of wheat and African walnut flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to African walnut flour (AWF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 min of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts.
 Results: composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-1.38%), fat (34.39-40.03%), crude protein (5.53-7.95% protein), crude fibre (0.98-1.86%), and energy contents (402.65-414.08kcal) with a decrease in moisture (3.31-4.85%) and carbohydrate (45.59-53.84%) . Sensory analysis of the chin-chin showed that the control chin-chin was more preferred than all other samples. This was followed closely by chin-chin substituted with 10% African walnut flour having mean scores above 6 for all sensory attributes. Total bacterial counts (TBCs) and fungal counts (TFCs) of the chin-chin samples were observed to increase during storage. TBCs and TFCs of chin-chin samples after 3 weeks of storage ranged from 6.00×103-8.50×103cfu/g and 6.80×103-8.00×103cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines.
 Conclusion: The findings of the study showed that chin-chin of acceptable sensory attributes and improved nutritional content could be produced with up to 10% African walnut flour (AWF) level. In effect, chin-chin substituted with African walnut flour can be consumed by households thereby improving their nutritional status and eradicating food insecurity and malnutrition which is common among households.

Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop (SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Proximate and sensory analysis of the chin-chin was determined using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein), crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF substitution of up to 10%. The samples presented adequate microbiological conditions after storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed that soursop can be utilized for the development of chin-chin with improved nutritional value over 100% wheat flour thereby serving as a nutritious household food which will help address the problem of protein-energy malnutrition.

Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annona muricta) for household consumption

This study was undertaken to investigate the proximate composition, sensory properties and microbiological status of granola substituted with soursop flour for household consumption. Matured soursop fruits were processed into flour. Granola was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate analysis revealed an increase in moisture (5.21 to 7.22%), ash (1.25 to 1.79%), protein (9.56 to 12.62%), crude fibre (0.83 to 1.21%) and energy contents (418.64 to 422.22kcal) with decrease in fat (14.13 to 12.09%) and carbohydrate contents (69.02 to 65.07%) as substitution of wheat flour with soursop flour increased. Sensory analysis showed that colour, taste, texture and overall acceptability of the control granola were more preferred. Colour of control granola and sample substituted with 20% SSF were significantly (p<0.05) similar. Similarly, texture and overall acceptability of control granola and samples substituted with 10, 20 and 30% SSF were significantly (p<0.05) similar suggesting that wheat flour can be substituted with soursop flour at levels up to 30% for the preparation of granola. During storage, total bacterial counts (TBCs) and fungal counts (TFCs) were observed to increase for all granola samples. TBCs and TFCs of granola samples after 3 weeks of storage ranged from 6.00×103 to 7.00×103cfu/g and 5.00×104 to 5.20×104cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. The findings of this study therefore show that soursop can be utilized in the preparation of granola with improved nutritional value over wheat flour thereby reducing wastage associated with soursop fruits.

The influence of processing on the bioactive compounds of multigrain flours based on wheat, rye and triticale

The multigrain flours obtained by milling with two different laboratory mills blends of wheat, rye and triticale were characterized in terms of total phenolics content (TPC), antioxidant activity (DPPH-RSA) and thiamine content. Additionally, the influence of multigrain flours fermentation on the same nutritional properties of the obtained sourdough was studied. The TPC and DPPHRSA of multigrain fractions obtained with the two mills followed the same trend. The amount of bioactive compounds in flours and brans increased with the level of rye and triticale within the multigrain blends, while in case of shorts the TPC and DPPH-RSA decreased. The multigrain flours obtained from Buhler laboratory mill had DPPH-RSA values about 1.75-2 times higher compared to thecorresponding multigrain flours obtained with laboratory disc mill. The type of laboratory equipment used for multigrain milling influenced the distribution of thiamine rich particles in the multigrain fractions, the most important differences being registered in case of brans and shorts. The sourdough fermentation with a mixture of Lactobacillus rhamnosus, Lactobacillus brevis and Lactobacillus plantarum increased the levels of TPC, DPPH-RSA and thiamine contents for all multigrain flours. Moreover, lactic acid bacteria assisted sourdough fermentation led to a slight increase of the thiamine content compared to the control sourdoughs obtained through spontaneous fermentation. It can be concluded that the nutritional values of the bakery products could be modeled through multigrain milling with different types of grinding equipment and by the use of lactic acid bacteria for sourdough fermentation.

Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours.

Cookies are one of the best-known quick snack products. However, the main ingredients used in many countries are wheat and a few cereal seeds. This study was conducted to evaluate the nutritional (chemical composition, physical properties, mineral, and phytochemical) and sensory attributes of cookies produced from wheat alone, and three blends of wheat, fenugreek and oat generated after running a d-optimal design mixture experiment (85:5:10%, 70:10:20%, and 55:15:30%), and when baked at three different temperatures (150, 175, and 200°C). The results indicated that the cookies made from wheat flour supplemented with fenugreek and oat flours had significantly higher protein, fat, crude fiber and energy contents, but lower carbohydrate content. The anti-nutrient contents (phytic acid and condensed tannin) of fenugreek and oat supplemented cookies increased moderately. The mineral content (Ca, Mg, Fe and Zn) of cookies enriched with fenugreek and oat was also improved. The effect of baking temperature on the different response variables varied, and all in all, 175°C was an acceptable compromise. The study showed that cookies made from 70% wheat, 10% fenugreek, and 20% oat and baked at 175°C have the best nutritional content and acceptable sensory attributes.

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality

The recent study included studying the possibility of substituting local cereals flours (rice, sorghum and naked barley) to local bread wheat cultivars. Adding fenugreek local pulse flour and imported soybean flour to improve characters of bread was also included. Separate experiments were carried out for each bread wheat variety. The stud-ied local bread wheat cultivars were; Misr2, Giza 171 and Gemmiza 11.Row materials for local cereals, fenugreek and bread wheat cultivars were obtained from Agricultural Research center, Ministry of Agriculture, Giza, Egypt. Raising the level of rice flour substitution to 20% gave lower loaf diameter relative to 10% rice flour level (20.22 vs.21.04 cm for 20 and 10% rice flour substitution levels, respectively). This might indicate an increase in dough elasticity (loaf shrunk). Also, the addition of 5% fenugreek flour to blend of 20% rice flour, gave substantial reduc-tion in loaf diameter (19.78 cm). While, the least significant loaf diameter was expressed by the blend of 20% rice flour + 5% soybean flour + 75% wheat flour (18.63 cm).loaf diameter was significantly reduced when barley flour was blended to wheat flour at 10% level (high dough elasticity) (19.09 vs. 20.67cm for wheat flour + 10% barley flour blend and full wheat flour, respectively). Additional substitution to wheat flour by 5% fenugreek flour reduced dough elasticity (larger loaf diameter) (20.44 cm). Meanwhile, 5% soybean flour substitution in wheat + 10% barley flour gave lower loaf diameter (higher elasticity) (19.30 cm). blends that contained 5% fenugreek + 5% soybean flours gave narrower loaf diameter in blends in Misr2 and in blends of Giza171, While, blends of Gimmeza11 flours besides fenugreek and soybean flours gave larger loaf diameter after baking. Blends of Misr2 wheat substituted with rice flour had heavy loaf weight over blends substituted with sorghum flour. While, the opposite was true with blends of Giza171 and Gimmeza11. Also, comparison between blends substituted with rice flour and those substituted by barley flour showed an increase in loaf weight after baking with barley flour with Misr2 cultivar. While, vas versa were noticed with Giza171 and Gimmeza11.Wheat flour blends with local cereals substitution and fenugreek flour versus those with soybean flour showed a superiority of the former in loaf weight after baking over the latter for Misr2 cultivar and a reduction for Giza171 and for Gimmeza11 cultivar.

Pyrolysis kinetic study on homogenized high-density polyethylene with wheat waste using thermogravimetric analysis (TGA)

In this paper, the potential of different ratios of homogenized biomass and plastic wastes blend were investigated. For plastic waste, high-density polyethylene (HDPE) and for biomass, wheat wastes from Iran were selected due to abundance availability of the wastes. Pyrolysis kinetic study were conducted in three different ratios of HDPE (25%, 50% and 75% HDPE) combined with the wheat sample. Parameters used in this study are: heating rate of 10ºC/min, feedstock size less than 250µm, N2 gas as Gas 1 during pyrolysis, purified O2 as Gas 2 to complete the combustion and the mass of the blend was kept at 15mg. The activation energy obtained from the Thermogravimetric analysis (TGA) for HDPE:wheat blend of ratio 1:3, 2:2 and 3:1 were 47.3798 kJ/kmol, 39.2978 kJ/kmol and 33.7889 kJ/kmol, respectively for the first decomposition stage and for the second decomposition stage were 17.2758 kJ/kmol, 30.2114 kJ/kmol and 80.8258 kJ/kmol, respectively using the Coats Redfern method. Lower value of activation energy in wheat compare to HDPE reduced the activation energy of homogenized samples. The percentage of carbon in plastic is higher than biomass can affect the emission after combustion. On the other hand, the higher percentage of HDPE in ratio increased the calorific value which is an important matter for a fuel.

Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with breadfruit, soybean and sorghum flours caused a significant (p < 0.05) increase in the proximate composition of the samples. The crude protein content of samples BWF, SWF and SGW ranged from 15.73 to 19.34%, 19.2 to 24.62% and 9.11 to 10.73% respectively. The ash content of the samples ranged from 0.68 to 1.27%, 0.95 to 2.16% and 1.06 to 1.26% respectively and the crude fiber content ranged from 0.42 to 0.91%, 0.25 to 0.91% and 0.43 to 3.73% respectively. While the control sample (WF) had 13.08% of protein, 1.96% of ash and 0.80% of crude fiber. In terms of the overall acceptability, the control sample (WF) had the highest score (8.10) when compared with fortified samples followed by BWF3 (7.00). Although the control sample (WF) had the least nutrient contents compared to the fortified samples, yet, it was the most preferred by the panelists.

Processing Treatments of Beniseed (<i>Sesamum indicum</i> Linn) on Nutrients, Anti-Nutrients Composition and Functional Properties of Flour

Beniseed is an important oilseed, with high oil content and nutrient composition. The effect of processing (roasting, soaking, boiling, and germination) on proximate, mineral composition, anti-nutrients and functional properties of the beniseed flour were analysed. Also the sensory properties of cookies from blends of wheat and beniseed flours were determined. The results showed that moisture, fat, crude protein, carbohydrate, ash and crude fibre contents of the flours were significantly different and ranged from 3.20% - 4.79%, 34.34% - 50.43%, 15.19% - 30.65%, 18.90% - 22.16%, 4.54% - 6.01% and 4.30% - 7.59%, respectively. Processing significantly (p the anti-nutritional factors and germination gave the highest mineral values in the beniseed flours. Water absorption capacity, oil absorption capacity, foaming stability, foaming capacity and swelling index, ranged from 1.00 - 1.28, 1.10 - 1.13, 98.72 - 108.82, 2.94 - 19.80 and 1.14 - 1.54 respectively. Sensory evaluation showed that 20% soaked beniseed flour substitution of wheat had no significant difference with 100% wheat cookies. Germinated sample gave a more desired nutrient composition (low fat and carbohydrate, high protein and mineral composition) but performed poorly in sensory attributes. In conclusion, beniseed gave a good flour blend with wheat in baked products, also further processing of the germinated flour to improve the appearance will give more nutritious cookies.

Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

Strain hardening of wheat flour (WF) proteins during fermentation and baking is at the basis of the excellent quality of wheat breads. Yet, there are good reasons to use rye flour (RF), such as its high content of dietary fiber and other bioactives. However, rye proteins lack the ability to form dough with sufficient strain hardening capacity under extension, which partially explains the inferior quality of rye breads. A promising strategy to make high-quality breads with high nutritional value is the use of WF and RF blends. Despite this, the rheological behavior of WF/RF bread doughs has not yet been investigated. This study examines their rheology by non-linear uniaxial extensional and small-amplitude oscillatory shear measurements, and relates these measurements to the quality of the resulting breads. The strain hardening index (SHI), derived from extensional measurements, is expressed as the transient extensional viscosity at maximum strain [ηe+(εmax)] relative to the linear extensional viscosity extrapolated to maximum strain [ηe0+(εmax)]. Both the SHI and bread volume decreased when the level of RF in the blend increased. As an example, replacing 60% WF by RF led to a relative decrease of the SHI and bread volume of 34 and 64%, respectively. The decrease of the SHI is correlated to an increase in ηe0+(εmax). Comparison of the extensional curves of doughs made with blends of WF and RF and doughs made with blends of WF and wheat starch (WS) further revealed that RF components play a major role in the rheology of the doughs. In conclusion, it was found that WF/RF blends need to contain at least 60% WF to obtain bread of proper quality.

PSIV-22 The effects of altering ruminal fermentable carbohydrate supply in finishing diets containing distillers grains on rumen fermentation characteristics and nitrogen utilization

Abstract This study examined the effects of altering ruminal fermentable carbohydrate (RFC) supply by feeding different amounts of corn and wheat in finishing cattle diets containing 15% corn dried distillers grains [DDGS; dry matter (DM) basis] on ruminal fermentation characteristics and nitrogen (N) utilization. Six ruminally-cannulated crossbred heifers were used in a replicated 3 × 3 Latin square design with 28 d periods. Dietary treatments were either corn (73% of diet DM; CON), 53:20 corn:wheat blend (20W) or 33:40 corn:wheat blend (40W) as the major fermentable carbohydrate source. Diets were isonitrogenous (12% CP; DM basis). Feed intake was measured daily. Indwelling pH logger were used to measure ruminal pH (d 22 to 28) and ruminal fluid was collected from d 26 to 28 to determine fermentation characteristics, as were feces and urine to measure N excretion. Data was analyzed using PROC MIXED in SAS. Dry matter and N intake tended to be lower (P ≤ 0.07) for heifers fed the 40W compared to the CON and 20W diets. There was no diet effect (P = 0.15) on total VFA concentration; however, the duration and area for pH < 5.5 tended to be longer (P = 0.07) and greater (P = 0.096), respectively, for heifers fed the 20W and 40W compared to the CON diet. There was no diet effect (P ≥ 0.44) on ruminal ammonia concentration and total urine N excretion (g and % of N intake). However, urine urea N (UUN) excretion as a percentage of total urine N tended to be lower (P = 0.05) in heifers fed the 20W and 40W compared to the CON diet. In summary, although altering RFC supply by feeding increasing amounts of wheat resulted in a decrease in UUN excretion, it also caused a decrease in ruminal pH that possibly compromised DM intake.

Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production

The use of underutilized crops has been the focus of recent research in developing countries like Nigeria because of inadequacy of protein supply in diets. In attempt to improve the use of underutilized crops, biscuit samples were produced from flour blends containing different combinations of African walnut flour and wheat flour. The 100% wheat flour served as control. The African walnut and wheat flours were mixed in ratios 10:90, 20:80, 30:70, 40:60 and 50:50%. The proximate composition, functional and pasting properties of the blends as well as physical and sensory properties of the biscuits were determined The results showed the increase in the level of protein, ash, fat and moisture content of the blends with increasing levels of walnut flour. The bulk density, water absorption and swelling power of the blends reduced, while oil absorption capacity, emulsion capacity and least gelation concentration increased with increasing levels of walnut flour. Variations exist in the pasting properties of the blends. The diameter of the biscuits increased with increase in the level of walnut flour, hence the spread ratio increased from 3.52 to 6.56. There were significant differences between the biscuit samples in terms of aroma, taste and appearance. However, biscuit sample with inclusion level of 30% walnut flour compared favourably with the control in terms of sensorial quality

Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends.

Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality and consumer acceptability of the soup/porridge. Experimental samples of dried fermented milk‐bulgur wheat blend (FMBW) and commercial samples of dried dairy‐cereal blends, namely kishk, tarhana, and super cereal plus corn–soy blend (SCpCSB) were compared for composition, color, water sorption, and reconstitution characteristics. FMBW blends had higher contents of protein, Ca, lactose and lactic acid, lower levels of salt (NaCl) and Fe, and a lighter, more‐yellow color (higher L* and b*‐color co‐ordinates) than tarhana or kishk. Compared with SCpCSB, FMBW had numerically higher levels of protein, lactose, and lactic acid, lower levels of Ca, Fe, Zn, and Mg, and lower pH. Tarhana had highest mean levels of starch, and on reconstitution (133 g/kg) had highest water holding capacity, viscosity during pasting and cooling, yield stress (σ 0), consistency coefficient (K), and viscosity on shearing from 20 to 120 s−1 at 60°C. Reconstituted FMBW, kishk, and SCpCSB had similar pasting and flow behavior properties. Overall, the composition (starch, protein, Ca, Mg), pasting and flow behavior characteristics of FMBW were closer to those SCpCSB and kishk than to tarhana. The results suggest that the FMBW powder, on appropriate supplementation with Ca, Fe, Zn and Mg, could be used for the development of customized fortified blended foods for specific groups.

Effects of diet composition on growth performance and feed conversion efficiency in Alphitobius diaperinus larvae

Alphitobius diap]erinus has been recommended for mass-production as feed in a rearing facility because of its small size and short biological cycle. This study evaluated the effects of wheat bran and casein or their blend as insect diets on growth performance and feed conversion efficiency of A. diaperinus larvae in the laboratory. Casein and wheat bran were the protein and carbohydrate sources of choice, respectively, for diet preparation. Five experimental diet treatments to be tested were designed as follows: control (100% casein), T1 (75% casein +25% wheat bran), T2 (50% casein +50% wheat bran), T3 (25% casein +70% wheat bran), and T4 (100% wheat bran). A total of 150 new hatched larvae were randomly allotted to one of the five dietary treatments, with three replicates (10 hatched larvae per replicate). The standard colonies were composed of 10 hatched larvae, without distinction of sex, reared in a plastic box (14×8×5 cm) provided with aeration holes on the top. The evaluation of A. diaperinus larvae included growth performance and feed efficiency. Using casein and wheat bran blends for diet had a positive effect on weight gain and feed conversion ratio of A. diaperinus larvae, including an increase in average larval survival and average larval weight. Using casein and wheat blends (75% casein +25% wheat bran or 25% casein +70% wheat bran) as insect-rearing diet will allow effective utilization of the feed for poultry when using the edible portion of mealworms before reaching the pupae stage.

Comparative analyses of technological performance of multigrain milling with two experimental roller mills

The multigrain blends of wheat and different levels of rye and hulled barley were milled with two experimental roller mills. The milling performance of the blends, estimated based on yield, ash and...

Towards bridging wheat gap in Egypt by using cassava, quinoa and guar as supplements for the production of balady bread

As Egypt is the largest wheat importer globally, the government is aiming to find alternatives to reduce wheat imports and to cultivate reclaimed lands. Comparative studies were conducted to investigate the effect of substituting portions of wheat flour with quinoa, cassava and guar flours at levels of 20%, 30%, and 5%, respectively, on chemical, rheological and sensory characteristics of the Egyptian balady bread that is currently produced from wheat only and to enhance its nutritional and baking quality. The study was carried out in the Agricultural Research Center, Egypt. Results proved that guar gave poor sensory characteristics, in addition to its insignificant substitution level (5%). Substituting wheat flour with 20% quinoa resulted in elevating protein, fat and fiber percentages than that of wheat flour (16.4, 2.15 and 1.01%, respectively). Bread made from quinoa–wheat blend gave the lowest fungal count and the highest shelf life (8 days), but resulted in significant changes in stability, volumes, texture, and structure. Substituting wheat with 30% cassava gave the highest carbohydrate content, didn’t change any of the rheological properties and no significant difference was noticed between wheat flour and 30% cassava–wheat bread in all sensory tests. Substituting wheat with quinoa or cassava at the above-mentioned percentages is acceptable and appropriate in terms of their flavor. Although cassava has higher substitution level than that of quinoa, still, we recommend expanding quinoa cultivation in Egypt due to its acceptability, suitability to the Egyptian environment, health benefits, low input cost and more importantly its high protein and fiber contents.

Effect of Glu‐D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat

AbstractBackground and objectivesDurum wheat is used to make leavened bread; however, durum bread has inferior loaf volume, structure, and texture compared to bread made from common wheat. One approach to overcome this is to transfer key storage protein genes present at the Glu‐D1 locus from bread wheat into durum. Durum wheat Svevo missing Glu‐B1subunits 7 + 8 and Lira biotypes with low molecular weight glutenin subunits types 1 and 2 were evaluated for their breadmaking potential with and without high molecular weight glutenin subunits 2 + 12 or 5 + 10.FindingsBread made from blends of durum and a commercial baker's flour (10%, 25%, 50% w/w) assessed over two seasons in 10 different genotypes showed that as more durum was included in the mixture, loaf volume and texture score declined. Incorporation of the 2 + 12 subunit pair in the genotypes Lira42 and Lira45 improved bread quality but not in Svevo, whereas including 5 + 10 improved bread quality of Lira42 had no effect on Lira45 but reduced quality of Svevo. Low amylose Svevo had similar loaf quality to Svevo while adding 5 + 10 had minimal impact except at 50% with a small improvement in loaf quality. Bread stored up to 7 days became firmer partly due to increased starch retrogradation, and loaves were similar to bread made from baker's flour. Low amylose Svevo kept the loaf fresher but only up to 3 days of storage. Subunit pair 5 + 10 made the loaf firmer after 7 days compared to control.ConclusionsAddition of the 2 + 12 or 5 + 10 benefited the weaker type gluten as found in Lira 42 (LMW‐1, HMW 20) but not with stronger dough in Svevo even in the absence of HMW 7 + 8. It appears that while Glu‐D1 subunits are critical for good breadmaking in hexaploid wheat, they appear to have limited value in improving loaf volume and structure in durum bread.Significance and noveltySome improvements in bread quality can be obtained by introducing genes coding for Glu‐D1subunits 2 + 12 and 5 + 10 in durum wheat depending on the genotype, especially weak dough types, and the results presented comprise the first report of such effect.

Quality Assessment of Biscuits Made from Blend of Wheat and Baobab Leaf Powder

Quality Assessment of Biscuits Made from Blend of Wheat and Baobab Leaf Powder