Broken Wheat Research Articles

Impact of Different Food Sources on the Developmental Biology and Host Preferences of the Red Flour Beetle Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae)

An experiment conducted at the seed center laboratory at Tamil Nadu Agricultural University during June 2022 evaluated the host preferences and developmental biology of the red flour beetle (Tribolium castaneum) across three food sources: broken rice with rice flour, broken wheat with wheat flour, and tapioca flour. Beetle development was observed in ventilated containers under controlled conditions (28-30°C, 65% relative humidity) with 25 beetles per container. Significant differences in beetle survival and development. Wheat flour was the most favourable host, with 304 live adults, followed by broken wheat (145 live adults. Rice flour supported 20 adults and 11 larvae, indicating moderate suitability. Whole rice grains and tapioca flour were the least effective, with only dead adults and few larvae. Despite host quality variations, the developmental stages (egg incubation: 4-7 days, larval: 65-70 days, pupal: 6-9 days) were consistent across food sources. Wheat flour is the most supportive environment for T. castaneum development.

A Comparative Study of Various Substrate Combinations on Mass Multiplication of Trichoderma lexii (T-94a)

The high cost of raw materials has long hindered the large-scale commercialization of Trichoderma sp. conidiophore formulations. This study addresses the need for affordable, nutrient-rich alternatives by exploring the use of lignocellulosic residues, comprising lignin, cellulose, and hemicellulose, as a carbon source for cultivating Trichoderma. These fungi possess unique attributes, such as filamentous growth and prolific spore production, which make them valuable for composting lignocellulosic waste. Using different substrates with a combination of straws effectively helps in the decomposition of straw and enhances the mass multiplication of Trichoderma lexii (T-94a). Different substrates such as broken rice, grounded maize, gram flour, sorghum & broken wheat were used in combination with paddy straws. A combination of Maize + straw induced an early response in the mycelial growth of Trichoderma lexii (T-94a). After 5 and 10 days of inoculation, physical parameters such as growth and sporulation characteristics of T. lexii (T-94a) show highly uniform growth and profuse sporulation on maize and straw combination as compared to broken rice & straw, sorghum, and straw combinations. This finding has promising implications for improving agricultural practices and waste management. Further research can fine-tune the optimal substrate ratios to enhance the efficiency of biocontrol agents and waste decomposition. Scaling up the application of these substrate combinations in real-world farming scenarios and assessing their long-term environmental impact will be essential for realizing the full potential of these sustainable agricultural practices.

A glycemic diet improves the understanding of glycemic control in diabetes patients during their follow-up.

A glycemic diet improves the understanding of glycemic control in diabetes patients during their follow-up.

Imperfect Wheat Grain Recognition Combined with an Attention Mechanism and Residual Network

Intelligent detection of imperfect wheat grains based on machine vision is of great significance to correctly and rapidly evaluate wheat quality. There is little difference between the partial characteristics of imperfect and perfect wheat grains, which is a key factor limiting the classification and recognition accuracy of imperfect wheat based on a deep learning network model. In this paper, we propose a method for imperfect wheat grains recognition combined with an attention mechanism and residual network (ResNet), and verify its recognition accuracy by adding an attention mechanism module into different depths of residual network. Five residual networks with different depths (18, 34, 50, 101, and 152) were selected for the experiment, it was found that the recognition accuracy of each network model was improved with the attention mechanism, and the average recognition rate of ResNet-50 with the addition of the attention mechanism reached 96.5%. For ResNet-50 with the attention mechanism, the optimal learning rate was further screened as 0.0003. The average recognition accuracy reached 97.5%, among which the recognition rates of scab wheat grains, insect-damaged wheat grains, sprouted wheat grains, mildew wheat grains, broken wheat grains, and perfect wheat grains reached 97%, 99%, 99%, 95%, 96%, and 99% respectively. This work can provide guidance for the detection and recognition of imperfect wheat grains using machine vision.

Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Wastes and by-products of the food industry are often overlooked and utilized or underutilized. Of late, the emphasis is being given to recover, recycle, and recondition waste, promoting sustainable food processing. In this research, grape pomace and broken wheat which are otherwise sent for animal feed were collected from industries and were used as key ingredients of a 3D printing material supply for the production of functional cookies. The administration of grape pomace augmented the nutritional value and antioxidant properties of the cookies. Printing using a nozzle diameter of 1.28 mm, extruder motor speed of 600 rpm, and print speed of 400 mm/min gave the optimal printability for the in-house developed extrusion-based food 3D printer CARK. The printed constructs were post-processed at 130 °C for 12 min and the 6% grape pomace formulation received the highest preference during sensory evaluation. Interestingly, the developed product was rich in proteins and dietary fiber. This approach highlights the potential for value addition of industrial waste streams with good consumer preference. Accordingly, the unmatched levels of customization that additive manufacturing offers can be well complemented with personalizing foods in terms of nutritional content, whilst providing scope for cleaner production practices and improved recovery of resources from food processing wastes.

Comparative evaluation of protease production from okara, broken wheat, chickpea and black gram by the soil isolate of Aspergillus terreus

Comparative evaluation of protease production from okara, broken wheat, chickpea and black gram by the soil isolate of Aspergillus terreus

The microbiology of Greek/Cyprus Trahanas and of Turkish Tarhana: a review of some literature data

Greek and Cyprus Trahanas are the most popular fermented milk-cereal products of Greece and Cyprus, and are produced during summer from fresh ewes’, goats’ milk or a mixture of them. Broken wheat is then added to the fermented milk and heated to cook the mixture and then a thick paste is left to cool and cut into small pieces and left to dry (sun or oven drying). In Greek trahanas, fermentation of the lactic acid bacteria Streptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus and Lactobacillus acidophilus plays the major acid- and aroma -producing roles. A great biodiversity of microorganisms was observed during Cyprus trahanas fermentation. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and yeast species contribute greatly to its fermentation. Turkish Tarhana is the dry form of yoghurt-cereal mixture that is produced by mixing cereal flour, yoghurt, baker’s yeast (Saccharomyces cerevisiae) and cooked vegetables, salt and spices followed by fermentation for one to seven days. The fermented slurry is then air-dried and used in soup making. LAB species found in Tarhana fermentation vary depending on the raw materials, fermentation time and techniques used for its production and play an important role in lactic acid and aromatic compounds formation. Lactococcuslactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Yeasts were mainly represented by S. cerevisiae.

The impact of stocking density and dietary carbon sources on the growth, oxidative status and stress markers of Nile tilapia (Oreochromis niloticus) reared under biofloc conditions

The present study investigated the impact of stocking density and dietary carbon sources on the growth, oxidative status and stress markers of Nile tilapia (Oreochromis niloticus) reared under biofloc conditions. Six groups were established at three levels of stocking densities [20, 40 and 60 fish (50.47 ± 0.05 g) per m3] and fed the basal diet without carbon sources or with broken rice flour (BRF) or broken wheat grain flour (BWGF) in biofloc units. Water quality [pH, biological oxygen demand (BOD), Total ammonia-nitrogen (TAN), and nitrite-nitrogen (NO2)] values were increased significantly (P < 0.05) as the density increased and recorded the highest values in group (60 fish per m3) while dissolved oxygen decreased. Biofloc volume and bacterial counts were significantly (P < 0.05) lower in 20 fish m−3 and the highest values were in 40 fish per m3. Significantly increased growth and feed utilization were recorded in 40 fish per m3 fed with BRF. The lipid content lowered significantly (P < 0.05) in 60 fish m-3 group. Red blood cells count, hemoglobin and hematocrit values were reduced in fish stocked in high density while alanine transaminase (ALT) and aspartate transaminase (AST) increased in fish reared in low density. Glucose, cortisol, catalase and superoxide dismutase increased in fish reared at 20 fish m-3 and fed the basal diet. Thus, using of BRF for fish reared at 40 fish per m3 promotes growth and health status of Nile tilapia cultured in a biofloc system.

Broken wheat: A byproduct of the milling industry towards nutrition security

India at present finds itself in the midst of a paradoxical situation: endemic mass-hunger coexisting with the mounting food grain stocks. The food grain stocks available with the Food Corporation of India (FCI) stand at an all time high of 62 million tonnes against an annual requirement of around 20 million tonnes for ensuring food security. Still, an estimated 200 million people are underfed and 50 million on the brink of starvation, resulting in starvation deaths. The paradox lies in the inherent flaws in the existing policy and implementation bottlenecks. India's food security policy has a laudable objective to ensure availability of food grains to the common people at an affordable price and it has enabled the poor to have access to food where none existed. The policy has focused essentially on growth in agriculture production (once India used to import food grains) and on support price for procurement and maintenance of rice and wheat stocks. The responsibility for procuring and stocking of food grains lies with the FCI and for distribution with the public distribution system (PDS).

Development and Standardization of Instant Food Mixes from Dehydrated Pumpkin and Pumpkin Seed Powder (Cucurbita moschata Duch ex Poir)

Studies were carried out in the Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the months of December 2013 to July 2014 for the development of instant food mixes (IMF) from dehydrated pumpkin and its seed flour. Dehydrated Pumpkin in the form of shreds, fine powder and granulated powder was used for the development of instant halwa mix, instant soup mix and instant porridge mix with better nutritional attributes. Instant halwa mix prepared using dehydrated pumpkin shreds and seed powder was found to be a good source of β-carotene (7.77 mg 100 g−1), fibre (2.91%) and protein (5.04%). While among all the instant halwa mixes prepared by using different forms of dehydrated pumpkin and its seed flour, ready-to-serve halwa prepared from granulated powder was much preferred by the panellist during sensory evaluation. Instant soup mix (ISM) developed by using pumpkin powder with various starch sources (rice starch, corn starch and potato starch), however, did not show much variation in chemical composition but ISM prepared with rice starch was most liked by the panellist. Instant porridge mixes prepared from broken wheat and pumpkin powder in the ratio of 60: 40 was rated as the best by the panellist and was observed to contain highest β-carotene (7.37 mg 100 g−1) and fiber (1.21%). Henceforth, it is concluded that ripe pumpkin which otherwise is processed to limited extent, can be successfully utilized for the production of good quality and nutritionally enriched IMF.

Reproductive and productive performances of crossbred Andaman local pigs under small holder production system at Bay Islands, India

The present study appraises different traditional feeding practices followed by farmers and effect of dietary zinc supplementation on the reproductive and productive performances of crossbred Andaman local pigs. In the 1st experiment the effect of three feeding practices were evaluated and in the 2nd experiment the effect of supplementation of 80 ppm Zn on growth of weanling piglets were evaluated. The locally available feed ingredients like rice bran, taro (Colocasia esculenta) leaves, broken rice, broken wheat, maize, and coconut cake were used in different proportion for feeding. The different reproductive parameters like the mean age at puberty, age at first conception and first farrowing and various litter traits varied significantly (&lt;0.01) among the three treatment groups. In the next experiment the effect of Zn supplementation on post weaning growth performances of piglets were studied. In treatment group (n=5) 80 ppm Zn was supplemented along with normal farm diet where as in control group (n=5) normal diet was given. The experiment continued for three months. The results showed that the sow receiving the ration made up of coconut cake, broken rice or maize performed better than the sow receiving ration made up of colocasia leaves and rice bran in respect of reproductive performances. Similarly, inclusion of 80 ppm Zn in stater ration enhanced the daily body weight.

Development of functional chicken meat balls with the incorporation of cereal fibres and honey

The present study was carried out to develop functional chicken meat balls with the incorporation of broken wheat (dalia), honey (1.5%) and 50% replacement of sodium chloride (NaCl) with potassium chloride (KCl) in the emulsion formulation. Two different types of samples were prepared using standard formulation; however additional ingredients in treated sample were included with the replacement of lean meat. All samples were analyzed for various physicochemical, microbiological and sensory quality parameters. Results indicated that treated samples had significantly (P 0.05) in between treatment and control group. Lipid oxidation products like TBARS value and peroxide value were significantly higher in control chicken meat balls. Standard plate count (SPC) was nearly similar in both the products. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl, addition of fibre and honey have positive impact on product quality besides improving nutritional value of developed chicken meat balls.

Development of functional chicken nuggets with the incorporation of broken wheat and carrageenan

The aim of this study was to develop functional chicken nuggets with the incorporation of broken wheat (dalia) and carrageenan (fat replacer), and partial replacement of sodium chloride (NaCl) with potassium chloride (KCl) in the emulsion formulation. Two different types of products were prepared, in which, emulsion of control nuggets contained 10% fat and 1.3% NaCl; while treated nuggets contained 2% dalia, 1% carageenan, 5% fat and 0.8% NaCl + 0.5% KCl in standard formulation. Additional ingredients in treated sample were included with the replacement of lean meat. The products were evaluated for various physicochemical, microbiological and sensory quality parameters. Results indicated that treated samples had significantly (P 0.05) in between treatment and control group. Treated nuggets also showed lower standard plate count (SPC), TBARS value, FFA content and peroxide value. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl with KCl and addition of fibre have positive impact on product quality besides improving nutritional value of developed chicken nuggets.

Bio-efficacy of denatonium benzoate added formulation of bromadiolone against commensal rodents

Present day rodent management technology mostly relies on use of rodenticides, which is unsafe for human beings and other non-targets. Denatonium benzoate (DB) is an intensely bitter and non-toxic substance which is detectable by humans at a concentration of 10 ppb. Denatonium benzoate added wax block formulation of bromadiolone (0.005%) (an anticoagulant rodenticide) was evaluated against commensal rodents (house rat, Rattus rattus and lesser bandicoot rat, Bandicota bengalensis), which are always found in the proximity of pets, domestic animals and human beings. Single day exposure to bromadiolone (0.005%) formulation with DB and without DB in no-choice tests yielded 100% mortality in both the test rodent species in 2–11 days. The amount of poison bait ingested by R. rattus and B. bengalensis for both the formulations did not differ significantly, ranging between 5.87 - 7.30 and 6.51–6.71 g/100 g body weight, respectively. In choice tests in the presence of alternate plain food (broken wheat grain), consumption of both the formulations of bromadiolone (0.005%) (with and without DB) was similar to plain food at both the exposure periods (1 and 2 days), indicating a good acceptability of test rodenticide. However, mortality with a single day exposure to bromadiolone (0.005%) formulation with DB was 70% and without DB was 60–80% in both test rodent species within 3–14 days. With a two days exposure period, mortality was 100% in both the species of test rodents in 3–13 days. Single day choice test between the formulations revealed that intake of baits of both formulations by both the test rodents was similar i.e., in the range of 8.16–8.94 g/100 g b wt (bromadiolone with DB) and 8.20–9.5 g/100 g b wt (bromadiolone without DB) indicating that incorporation of a bittering agent (DB) with bromadiolone did not alter the consumption of poison in both the test species. In field trials the mean control success as assessed by census baiting and trapping methods with the application of bromadiolone (0.005%) with DB ranged between 54.0% (houses and shops) to 68.4% (poultry farms) and was 55.6% (houses and shops) to 68.4% (poultry farms) in treatments with bromadiolone (0.005%) without DB. It can be concluded that denatonium benzoate could be a best additive in rodenticidal formulations as the acceptability, palatability and toxicity in the laboratory and also its performance in field in managing the pest rodents were not altered.

Study on Inhibitory Effect of Wheat Stalk on Algae by Different Treatments

This paper reports the effects of wheat stalk anaerobic extract and wheat stalk powder on the inhibition ofMicrocystis aeruginosain the laboratory, and the broken wheat stalk on the growth of the phytoplankton and zooplankton in natural water. The results show that: (1) the Wheat stalk Anaerobic extract has inhibitory effect on theMicrocystis aeruginosa, the average inhibiting rate was 59%; (2) the Wheat stalk powder has obvious inhibitory effect on theMicrocystis aeruginosa, the average inhibitory rate was 74% and the effect increased with the passage of time. The inhibitory rate remained the range of 75%~96% from the 3rd day to 13th day after adding the Wheat stalk powder; (3) In natural water, the addition of broken wheat stalk can cause change of the dominant phytoplankton species in which cyanophyte is not obvious dominant species anymore, and the broken wheat stalk has inhibitory effect on the growth of phytoplankton cells; (4) The addition of broken wheat stalk can promote the growth of poor-middle nutrition species zooplankton in natural water, and make their abundance soars rapidly.

Development and Nutrient Evaluation of Oat Supplemented Products for Old Aged People with Constipation

Constipation refers to bowel movements that are infrequent. Severe constipation includes obstipation and faecal impaction found very commonly in old aged. The first step to treat constipation is by increasing the intake of dietary fibre. Oats can be supplemented in a normal carbohydrate meal without the loss of taste, palatability . Supplementary product samples of sweet dalia , salty dalia and khichdi were prepared using broken wheat and rice as control while for test samples broken wheat for both sweet and salty dalia and rice were supplemented with oats at 20 percent , 25 percent and 30 percent levels. The control and the most acceptable level of oat supplementation in the products were analysed for proximate composition (moisture, crude protein, crude fat, crude fibre, total ash) carbohydrates and ener gy were calculated. Fibre fractions namely NDF,ADF and lignin were also estimated. Taste of salty dalia supplemented with 25 percent scored the best score of 8.0 while all the sensory parameters of sweet dalia supplemented with oats at same percentage had the highest scores. Addition of oats at 25 percent level in sweet/salty dalia and khichdi increased the moisture, crude protein and crude fibre value. While the fibre fractions of NDF , ADF and lignin also increased in the supplemented products.

Finger millet (Eleusine coracana) — an economically viable source for antihypercholesterolemic metabolites production by Monascus purpureus

Rice, parboiled rice, finger millet, germinated finger millet, broken wheat, njavara (medicinal rice), sorghum and maize were used as substrates for solid state fermentation of Monascus purpureus at 28°C for 7 days using 2% seed medium as inoculum for the production of its metabolites. The fungus exhibited good growth in all the substrates. The fermented substrates were dried at 45°C and analysed for antihypercholesterolemic metabolite statins by standardized HPLC method and dietary sterol contents by spectrophotometric method using reference standards of statin (pravastatin and lovastatin) and cholesterol, respectively. Germinated finger millet yielded higher total statin production of 5.2 g/kg dry wt with pravastatin and lovastatin content of 4.9 and 0.37 g/kg dry wt respectively than other substrates which range from 1.04-4.41 g/kg. In addition to statin, monascus fermented germinated finger millet yielded dietary sterol of 0.053 g/kg dry wt which is 7.6 folds higher than the control. The value addition of finger millet by germination and fermentation with Monascus purpureus provides scope for development of functional food.

Population growth of Cathartus quadricollis (Guerin- Meneville) (Coleoptera: Silvanidae) in products stored at different temperatures

This study aims to assess the influence of temperature and food type on the instantaneous population growth rate of Cathartus quadricollis (Guerin-Meneville). ri was evaluated at 20, 25, 30 and 35°C in association with broken maize, wheat, sorghum and rice, maize flour and wheat bran. The optimum development temperature was also estimated for each food. The instantaneous growth rate of C. quadricollis was influenced by temperature and food type. ri values were low at the 20°C in all food types and increased at 25°C. There was a slight reduction at 30°C, but there was no insect development at 35°C, except for maize flour, with low ri (instantaneous population growth rate) values. Optimum temperature for C. quadricollis growth ranged from 26.26 to 27.14°C for the most suitable foods (broken maize, wheat and sorghum and maize flour). Under favorable conditions of food and temperature, C. quadricollis showed high population growth values in relation to other stored-product pests, indicating that this species has reproductive potential to become an important stored-product pest. Key words: Reproductive parameters, environmental conditions, food type.

EVALUATION OF LOCALLY AVAILABLE SUBSTRATES FOR MASS MULTIPLICATION OF ENTOMOPATHOGENIC FUNGI, METARHIZIUM ANISOPLIAE (METCH.) SOROKIN

Screening locally available substrates for mass multiplication of M. anisopliae such as, broken rice grains, broken maize, broken jowar, broken wheat, and broken ragi grains has showed that, broken rice followed by broken jowar served as the most productive media for conidial production of the fungus, with a yield of 3.45x108 and 3.2x108 spores per ml, respectively. The next best was broken maize (2.2x108 spores per ml), broken wheat(1.94x108 spores per ml), and broken ragi (1.8x108 spores per ml). Though the broken rice yielded highest spores, broken jowar recorded lowest production cost (8.6Ps/1x1010spores), which was followed by broken maize (5.6Ps/ 1x1010spores) proving that the broken jowar was the best substrate for mass multiplication of the fungus.

Effect of processing and cooking on zinc availability from wheat (Triticum aestivum)

Wheat variety ‘HD 2329’ was processed into whole wheat flour, pearled wheat flour and broken wheat. Chapati and parantha were prepared from whole and pearled wheat flour while porridge was prepared from broken wheat. Zinc balance study was carried out using albino rats and diets prepared from raw and cooked products using skim milk protein and ZnSO4 as standard. Results revealed higher zinc absorption/retention from chapati diets compared to respective flours and parantha diets. However, percent zinc absorption and femur zinc content of rats eating pearled wheat chapati diet were significant1y (p < 0.05) higher compared with whole wheat flour chapati diet. Mean plasma zinc levels of groups fed chapati were non-significantly higher than the respective raw flours and parantha diets fed groups. Based on femur weight, femur zinc, plasma zinc and zinc absorption and retention, it may be concluded that pearled wheat diets are better than whole wheat diets and among the products, chapati is better than parantha and porridge.