Combination Of Flour Research Articles

Examining osteoprotective properties of gluten-free bread made with a combination of amaranth and tigernut flours

AbstractGluten-free bread (GFB) consisting of amaranth flour, tigernut (chufa tuber) flour, apple powder, carrot powder, and soy protein isolate can have osteoprotective effects. Glucocorticoid-induced osteoporosis (GIO) was chosen as a model of experimental osteoporosis. Experimental studies were carried out on white male Wistar rats (n = 150): Group 1 – healthy animals receiving standard diet (StD); Group 2 – GIO rats receiving StD; Group 3 – GIO animals receiving zoledronic acid (ZA) and StD; Group 4 – GIO rats receiving ZA and GFB; Group 5 – GIO animals receiving GFB. We evaluated the general condition of animals and carried out morphological and biochemical studies. Destructive changes in the spatial structure of the bone tissue in GIO, observed in Group 2, led to the inability of the bone to withstand the functional load. At the same time, isolated treatment with ZA had virtually no effect on the final morphological picture. Including GFB in the diet of experimental animals both alone and with ZA had a noticeable protective effect on conditions triggering GIO.

Fortification of Milkfish Bone Flour (Chanos chanos) and Seaweed Flour (Sargassum sp.) on Tortilla Chips as a Calcium Foods

Tortilla chips are one of the typical snacks that come from Mexico, and have a shape like chips made from corn. The level of public awareness of the need for milk consumption is indeed very low. Alternative foods with calcium are snacks by fortification. Calcium intake in the recommended range is between 800-1200 mg per day. This study aims to determine the combination of milkfish bone flour and Sargassum sp. with different concentrations of tortilla chips as a calcium food. This study was experimental using a completely randomized design (CRD) with four treatments and five replications. The treatment in this study was the concentration variation of the combination of milkfish bone flour and Sargassum sp. seaweed. (0%, 5%, 10%, 15%). Analysis of the organoleptic test data used the Kruskal-Wallis test and the Mann-Whitney advanced test while the chemical test used the ANOVA test and Duncan's advanced test. The results showed that there was a significant influence (P<0.05) on the best results of the organoleptic test and calcium test on tortilla chip products.

Potential of soybean-velvet bean combination tempe in improving cognitive function

Velvet bean is a native Indonesian legume containing L-dopa, yet it remains underutilized. The aim of this study was to analyze the effects of different types of tempe (soybean, velvet bean, and their combination) on cognitive function, brain histology, dopamine levels, and serum β-amyloid in rats, as well as to identify the parameters most influencing cognitive function, including brain mass and volume, hippocampal neuron count, and dopamine and β-amyloid levels. An experimental study was conducted using a completely randomized design with one factor: the protein source of diet. Five rat groups were included based on protein sources: non-protein, casein control, soybean tempe flour, velvet bean tempe flour, and a combination of soybean and velvet bean tempe flour. This study examined cognitive performance by measuring maze completion time, while brain mass and volume, hippocampus histology for neuron cell counts in the dentate gyrus section, cornu ammonis 1 (CA1), and cornu ammonis 3 (CA3), brain dopamine and β-amyloid serum levels were measured after eight weeks of intervention. Our data indicated that rats deprived of protein had significantly slower maze completion times (p<0.001), underscoring the importance of protein in cognitive processes. Rats treated with non-protein rations had significantly lighter brain masses (p<0.001) than other treatments. Histological analysis of the hippocampus showed that the three types of tempe rations helped maintain the number and density of neuron cells in the dentate gyrus and CA3 of the hippocampus. Additionally, the protein in the ration could increase dopamine levels and suppress serum β-amyloid levels. There was a strong correlation between brain volume and neuron cell density in the dentate gyrus section of the hippocampus with cognitive function. These results highlight the promising role of combination tempe in increasing cognitive function, brain mass and volume, dopamine levels, and suppressing serum β-amyloid.

Formulation and Evaluation of Weaning Foods Prepared from Multigrain Flour and Powdered Milk

Aims: Children after 6 months need to shift from breast milk to weaning food. The present study aims to develop low cost nutritious weaning foods to fulfil the increased nutritional requirements during this phase of growth. Study Design: The present study involved development of three different samples of low cost weaning foods prepared with multigrain flour (combination of rice flour, wheat flour and gram flour in the ratio of 2:1:0.5) mixed with milk powder (5%, 7.5% and 10% of the total flour mixture). Sensory, physicochemical and cost analyses were performed for the samples. Place and Duration of Study: University Polytechnic (Boys), Aligarh Muslim University, Aligarh, Uttar Pradesh, between January 2016 and July 2016. Methodology: Sensory evaluation was done on a 9 point hedonic scale after preparing the samples for consumption by adding either water or milk. Physicochemical properties of the developed samples such as moisture content, ash content and protein content were assessed during storage at room temperature (25-32˚C) for 2 months in airtight laminated aluminium film packing material. Results: In sensory of samples prepared with water, sample 3 was found to be the most preferred sample while in case of samples prepared with milk, sample 1 was found to be the best in sensory quality. All the developed weaning food samples were found to be stable during 50 days of storage. Moisture content, Protein content and Ash content of the samples ranged from 4.84 to 10.38%, 13.23 and 16.29% and 1.22 to 1.54% respectively. Samples with more milk powder showed higher protein content and fat content. Conclusion: The prepared weaning food samples had comparable physicochemical and sensory characteristics and lower cost than the commercially available weaning foods. They will be helpful in fulfilling the nutritional requirement of the vulnerable sections of society including middle-income groups (MIG) and low-income groups (LIG) consumers and overcoming malnutrition.

Cu/N-doped carbon spheres derived from soybean flour as an active green nanocomposite for the synthesis of 1,4-disubstituted 1H-1,2,3-triazole derivatives

Cu immobilized onto N-doped carbon spheres (Cu/N-doped CS) derived from soybean flour was synthesized via the hydrothermal method and certified as a green high-efficiency catalyst for the regioselective synthesis of 1,4-disubstituted 1H-1,2,3-triazoles. The obtained N-doped carbon spheres from a combination of glucose and soy flour have a larger size and suitable affinity for load copper species. The morphology and structure of the as-prepared catalyst have been confirmed based on FT-IR, XRD, FE-SEM, EDX, BET, and ICP-OES characterizations. The catalytic performance of the Cu/N-doped carbon spheroids was investigated experimentally. It was found that the Cu/N-doped CS nanocomposite has a high efficiency and recyclability for 5 cycles without any appreciable loss in its catalytic activity in the synthesis of 1,4-disubstituted 1H-1,2,3-triazoles via the three-component condensation reaction of various epoxide/alkyl or aryl halides, sodium azide, and phenylacetylene in a water medium. Furthermore, significant advantages such as stability, ease of preparation, low cost of the carbon resource, high regioselectivity, and good product yield have been achieved in the heterogeneous catalyst system attractive for large-scale in many industrial products.

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough.

In a previous study, rice bread was prepared using a combination of rice-wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting, mixing characteristics, texture, and water retention of the MF and MD were examined by a rapid visco analyzer (RVA), Mixolab, texture profile analysis (TPA), and a low-field nuclear magnetic resonance analyzer (LF-NMR). The PV, TV, BD, FV, and SV of the MF declined as the incorporated amount of ERF increased. There was no significant difference in the PT at the 5-15% addition level (p < 0.05), but it showed an increasing trend at the 20-30% level (p < 0.05). The incorporation of ERF led to a significant increase in the water absorption (WA) of the MD, while the DT, ST, C2, C3, C4, and C5 exhibited a declining trend. The texture analysis revealed a significant decrease in the dough hardness with the addition of ERF, with a 55% reduction in the hardness of the 30% improved mixed dough (IMD), and the cohesiveness increased significantly (p < 0.05). The IMD was mainly composed of weakly bound water. The content of weakly bound water increased with the ERF amount.

Proximate, functional and sensory characteristics of blended yellow maize and hard-to-cook cowpea extruded snacks.

Cowpea is a rich source of low-cost protein, but it remains underutilised due to the development of the hard-to-cook phenomenon. However, milling hard-to-cook (HTC) seeds has shown potential for their utilisation in developing food products. Also, yellow maize is a relatively underutilised grain that is rich in nutrients, including vitamin A. Extrusion cooking of blends including yellow maize and HTC cowpea in snack formulations has the potential to improve their utilisation. Therefore, the objective of the study was to formulate a nutritious acceptable extruded snack using a combination of HTC cowpea and yellow maize flours. The results showed that addition of HTC cowpea flour increased ash (0.56-1.47%), fibre (3.56-5.31%) and protein content (10.20-12.38%) for flour blends. While carbohydrate (2.39-1.57%) and moisture content (10.33-9.74%) decreased. Blended formulations had lower fat content (4.17-4.41%) than yellow maize (4.80%). Furthermore, addition of HTC cowpea increased water (21.18-30.07%) and oil absorption capacities (14.12-22.03%) for flour blends. While expansion ratio (2.39-1.57%) of snacks decreased. The formulation with 15% HTC cowpea and 85% yellow maize flour had higher sensory ratings for overall acceptability (6.98). HTC cowpea addition in yellow maize flour improved the proximate and functional properties. Also, blending of yellow maize-based snacks with HTC cowpea improves consumer acceptability. Yellow maize and HTC cowpea flour blends have potential for industrial utilisation and can be useful in food formulations. © 2024 Society of Chemical Industry.

Pengaruh Penambahan Kombinasi Tepung Sorgum (Sorghum Bicolor L. Moench) dan Tepung Daun Kelor (Moringa Oleifera) terhadap Karakteristik Mie Basah

Noodles are an alternative food product made from wheat flour to replace rice. The addition of moringa leaf flour in noodle production is expected to enhance nutritional value while maintaining sensory acceptability. This research aimed to determine the effect of adding a combination of sorghum flour and moringa leaf flour to wet noodles on their attributes and to identify the optimal combination to enhance the characteristics of wet noodles. The experimental method used was a completely randomized design with five combination treatments: 30% sorghum flour with 0% moringa leaf flour, 26% with 4%, 24% with 6%, 22% with 8%, and 20% with 10%. The data were analyzed using analysis of variance (ANOVA), and if significant results were found, the Duncan Multiple Range Test was applied. The results indicated that the addition of a combination of sorghum flour and moringa leaf flour significantly affected (P&lt;0.05) moisture content, ash content, total chlorophyll, crude fiber content, antioxidant activity, color (hedonic test), aroma (scoring test), and overall acceptability. The combination of 22% sorghum flour with 8% moringa leaf flour resulted in the best characteristics of wet noodles, with 63.81% moisture content, 0.71% ash content, 10.24 mg/L total chlorophyll, 2.39% crude fiber content, 13.99% antioxidant activity, and preferred sensory evaluation results in terms of taste, color, aroma, texture, and overall acceptability.

The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice

The development of soybean-based analog rice is a potential alternative to rice because of its high protein content. However, the soybean-based analog rice has poor physical properties during cooking, so improvements are required. This research aimed to investigate the effects of corn starch and transglutaminase (TGase) additions on the physicochemical properties of soybean-based analog rice. Variation of soybean flour to corn starch ratio (100:0, 80:20, 60:40, and 40:60) and TGase concentrations (0 %, 0.5 %, and 1 %) were applied. The result showed that the soybean-corn starch interaction produced a strong network, decreasing the cooking loss. The addition of corn starch also improved the lightness and whiteness of analog rice. The formulation of 60 % soybean and 40 % corn starch produced analog rice with a balanced macronutrient composition, providing moderate levels of protein, fat, and carbohydrates, a relatively higher ash content, and the most compact and smoothest microstructure. Furthermore, the addition of TGase increased the texture profile of analog rice, reduced water absorption and volume expansion, and significantly prevented cooking losses. Hence, the combination of soybean flour and corn starch, along with the addition of TGase, improved the physicochemical properties, including the high protein content, color, texture, and cooking quality of analog rice.

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers.

The application of local probiotics on the organoleptic qualities of fermented sausages made from a combination of beef and jack bean flour

The application of local probiotics on the organoleptic qualities of fermented sausages made from a combination of beef and jack bean flour

Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics

Vermicelli, a form of food diversification from rice, was investigated in this study using modified rice flour and white corn flour (Zea mays L). The modification of white corn flour, employing the BIMO-CF starter containing various lactic acid bacteria, aimed to increase amylose levels. Sodium Tripolyphosphate (STPP) was added to improve the vermicelli's physical properties, including stickiness, color, hardness, and chewiness. A 2-factor Complete Randomized Design (CRD) with two replicates was utilized. Data were analyzed using ANOVA at a 5% significance level, followed by a DMRT 5% post-hoc test if significant effects were observed. Results demonstrated significant interactions between the proportions of rice flour, modified white corn flour, and STPP on vermicelli’s water content, ash content, protein content, starch content, amylose content, elasticity, and rehydration power. The optimal treatment was a combination of rice flour and modified white corn flour in a 50:50 ratio with 0.3% STPP, resulting in vermicelli with 8.65% water content, 0.72% ash content, 5.60% protein content, 52.5% elasticity, 127.5% rehydration power, and average sensory scores of 4.04 for color, 4.20 for aroma, 3.88 for taste, and 4.16 for texture, indicating favorable consumer acceptance.

Characterizations of infant flours and profiles of populations using them in the center of Côte d'Ivoire

IntroductionInfant malnutrition is a public health issue observed in children from the age of 6 months, period of food diversification. The objective of this study was to characterize the infant flours intended for children from 6 to 24 months on the Ivorian market and to identify the profiles of the populations using them in order to improve a new type of flour manufacturing. Materials and methodsThen, a cross-sectional investigation was conducted among 300 households with young children in the center of Cote d'Ivoire. This survey should point out the different types of complementary foods percentages used in households and the ones who use these foods which have an impact on child malnutrition; this in order to highlight the social and economic factors which influence the practices of use, preferences and choices of complementary foods of the populations that use them. Results and discussionsThe results indicate that 76 % of the households surveyed use industrial infant flours, 22 % traditional flours and 2 % make a combination of both industrial and traditional flours. The overall populations find imported manufactured flours too expensive with a preference rate of 41.5 %, 26 % for traditional flours and 32.5 % for products made up of the two previous ones. As for the practice of using complementary foods by households: 18 % practice it early, 54 % at the recommended age (6 months) and 28 % use them late. Conclusionsa preference for traditional flours by households is observed because of their accessibility (affordable prices). Also, to better the nutritional and economic qualities of these traditional flours would be a good strategy to fight against child malnutrition in Africa.

Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique

The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating meat analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based analogues. CP exhibited a higher soluble protein content (5.9%) than soy protein powder (4.7%), enhancing textural properties by forming fiber-like structures, increasing firmness and adhesion, and reducing chewiness. Despite having a lower water holding capacity (WHC) than soy analogues, all samples outperformed chicken breast WHC. Under freezing conditions, CP and rice flour combinations formed multilayered structures in protein gels. The optimal formulations were CP and sticky rice flour (ratio 6:1) with respect to their texture properties, fiber structure, and nutritional value. This study highlights the potential of cricket powder and rice flour combinations as viable meat analogue ingredients, addressing the need for sustainable protein sources in the food industry.

Phytonutrients, Minerals, and Organoleptic Properties of Bread Produced from Bicarbonate Pretreated African Yam Bean (Sphenostylis stenocarpa) Seed Coats Flour and Wheat Flour

Industrial consumers are facing a pressure on their foreign currency reserves due to the importation of wheat flour for bread manufacturing. The study investigated the phytonutrient composition, mineral composition, and sensory characteristics of bread made from a combination of wheat flour and pre-treated seed coatings derived from African yam bean (Sphenostylis stenocarpa). The bread was prepared by blending African yam bean seed coat with wheat flour in ideal quantities ranging from 21.8 to 78.2g. The bread sample underwent evaluation for its phytonutrient and antioxidant content, including total phenol, ABTS, and total carotenoid. Additionally, the sample was analysed for minerals such as calcium, phosphorus, potassium, zinc, and salt, as well as anti-nutrient components like trypsin inhibitor, oxalate, phytate, and tannin. Descriptive sensory evaluation was carried out on the appearance, texture and odour. Data obtained were analyzed using Analysis of Variance (ANOVA) with the use of Statistical Analysis Software (SAS). The results obtained for the phytonutrients and antioxidants were phenol (0.87 to 3.48 mg/g) ABTS (0.001 to 0.004 Mmol/g), carotenoid (0.52 to 1.04 mg/g). Mineral results were calcium (37.46 to 44.28 ppm), phosphorus (24.16 to 28.89 ppm), potassium (57.44 to 65.04 p pm), zinc (1.50 to 1.66 ppm) and sodium (64.21 to 76.30 ppm). Anti- nutrient factors of Trypsin inhibitor (1.06 to 5.34 %), oxalate (0.01 to 0.17 mg/g), phytate (0.11 to 0.35 mg/g) and tannin (0.21 to 1.39 mg/g). The sensory assessment of the bread indicated that sample 506, which is made from a composite flour derived from the seed coat of African yam beans, met the acceptable standards.

PHYSICAL CHARACTERISTICS OF KEPOK BANANA BUD (Musa paradisiaca Linn.) FLAKES WITH VARIATIONS OF MOCAF FLOUR

Yellow Kepok banana buds (KBB) are well-known for their high dietary fiber content and prospective use as functional food additives. High fiber consumption has been linked to diabetes prevention. The production of flakes derived from KBB has the potential to facilitate individuals in incorporating high-fiber food items into their daily diets. Nevertheless, the utilization of just Yellow KBB flour yields flakes that are deemed undesirable by consumers due to their firm consistency and deep hue. The substitution of Yellow KBB flour with a combination of wheat flour and mocaf has the potential to enhance the physical characteristics of the resulting flakes. The objective of this study is to assess the physical attributes of flakes derived from KBB. This particular flake was produced using a series of five distinct formulations. The present study employed a completely randomized design (CRD) with three replications. The formulas consist the proportions of wheat flour (WF), mocaf flour (MF), and Yellow Kepok banana bud (KBB). The following are the five ratios: (100%:0%:0%), (50%:50%:0%), (50%:37.5%:12.5%), (50%:25%:25%), and (50%:37.5%:12.5%). The water absorption, swelling ability, texture, and color of flakes produced from wheat, mocaf, and KBB flour were examined. The F2 sample, consisting of a composition of 50% wheat flour, 37.5% mocaf flour, and 12.5% yellow KBB flour, exhibited the highest water absorption value (63.19%) among all the samples. In addition to this, F2 can be characterized as a specimen exhibiting a relatively low level of hardness (1.63 N) and a correspondingly low fracture value (2.08 N). The F2 flakes had a much higher brightness value (37.06) in comparison to the other samples used yellow KBB flour.

Effect of Combination of Porang and Moringa Flour on Blood Glucose Levels and Body Weight in Rats

Porang tuber is rich in fiber and low in calories of carbohydrates. Moringa oleifera leaf has a high protein and a low content of lipids. Obesity and diabetes mellitus are the risk factors of cardiovascular disease, also known as cardiovascular disease risk factors. Combining of porang and moringa as feed can increase nutrition without causing weight gain. This study aims to determine these two materials as antidiabetic and antiobesity agents. The samples are porang tuber, a combination of porang tuber and M. oleifera leaves, a combination of M. oleifera leaves and wheat flour, wheat flour, and standard feed of mice. The parameters tested in this study are analysis of macronutrients of feed, loss of weight of mice, average consuming feed in 28 days, and reduction of blood glucose with a glucometer. The results obtained are a combination of porang tuber and moringa had a low contain carbohydrates and a high contain lipids and protein, can reduction in body weight of 21%, the lowest consumption of feed, and the lowest fasting and postprandial blood glucose levels compared to the other feeds. A combination of porang and moringa can be an antidiabetic and antiobesity agent.

Fortifikasi tepung kulit pisang (Musa paradisiaca) sebagai alternatif penambah nilai gizi dan daya terima nugget ayam

The high fiber content in banana peels means that banana peel waste can still be used for processed food. One of the innovations in food processing involves fortifying banana peels in making nuggets. Generally, nuggets are made from chicken meat and filled with wheat flour. The research aimed to analyze the effect of adding banana peel flour and chicken meat concentration on the chemical and organoleptic characteristics of the nuggets and to determine the appropriate treatment to get the best banana peel-fortified chicken nuggets. The method used in the research was a Randomized Block Design (RBD) with 2 factors, namely banana peel flour (4%, 6%, 8%) and chicken meat concentration (40%, 80%), tested in 18 experiments. The chemical analysis carried out includes fiber, protein, and water content, as well as organoleptic tests (taste, aroma, texture, color). The study found that the combination of banana peel flour and chicken meat significantly affected taste and aroma, but not color and texture. The best treatment was P1D2 (4% banana peel flour, 80% chicken meat) with a fiber content of 3.12%, protein 13.14%, water 50.80%, and taste hedonic score of 4.23, aroma 3.77, texture 3.57, and color 3.40.

Nutraceutical Benefits of Cookies Produced from Wheat and Mushroom Flour: A Review

Nutraceuticals play a special role in metabolic improvement and other physiological function of the body which indeed is beneficial in overcoming and preventing diseases. The combination of wheat and mushroom flour in cookie production presents an innovative approach to enhancing the nutritional value of this popular snack. Both wheat and mushrooms are rich sources of essential nutrients and bioactive compounds, making them promising ingredients for the development of functional foods. This qualitative summary aims to explore the nutraceutical potentials of cookies produced from wheat and mushroom flour. Combining wheat and mushroom flour while making cookies offers a novel way to raise the nutritious content of this well-liked snack. Due to their abundance in vital nutrients and bioactive substances, wheat and mushrooms are both excellent choices as components for functional food creation. In order to investigate the possible nutraceutical benefits of cookies made with wheat and mushroom flour, this qualitative summary was created. In conclusion, cookies made with a blend of wheat and mushroom flour have exciting potential as nutraceuticals. They provide a tasty and easy approach to add important nutrients and bioactive ingredients to your diet. To fully understand the best recipes, sensory qualities, and health benefits of these novel functional foods, more investigation is necessary. Nonetheless, the integration of wheat and mushroom flour represents a noteworthy advancement in the development of nutritious and health-promoting snacks. Keywords: Nutraceutical, Benefits, Cookies, Wheat, Mushroom, Flour Aims Research Journal Reference Format: Adetola, R.O., Akinwande, B.A., Babarinde, G.O. &amp; Oboh, G. (2024): Nutraceutical Benefits of Cookies produced from Wheat and Mushroom Flour: A Review. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 35-58. www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P3

Quantum Yield Enhancement of Carbon Quantum Dots Using Chemical-Free Precursors for Sensing Cr (VI) Ions

Quantum yield illustrates the efficiency that a fluorophore converts the excitation light into fluorescence emission. The quantum yield of carbon quantum dots (CQDs) can be altered via precursors, fabrication conditions, chemical doping, and surface modifications. In this study, CQDs were first fabricated from whole-meal bread using a chemical-free hydrothermal route, and a low quantum yield (0.81%) was obtained. The combination of whole-meal bread, soybean flour, and lemon juice generated CQDs with almost four folds of enhancement in quantum yield. Detailed characterization suggested that these CQDs were subjected to more complete hydrothermal reactions and had zwitterionic surfaces. The CQDs could selectively detect Cr (VI) ions with a limit of detection (LOD) of 8 ppm. This study shows that the enhancement of the quantum yield of CQDs does not need chemicals, and it is achievable with food precursors.