Flour Components Research Articles

Nutritional, safety, and starch properties of flour from selected sweet cassava (Manihot esculenta Crantz) varieties grown in Nakuru County Kenya

Cassava plays a critical role in food security, particularly in sub-Saharan Africa due to its drought-resistant nature, high-yielding potential, and multipurpose application. This study analyzed ten cassava varieties recently introduced in Nakuru County, Kenya for their proximate composition, mineral content, anti-nutritional factors, and starch digestibility. The results showed significant variations in these factors among the varieties. The main component of cassava flour was total digestible starch, accounting for approximately 84.86 %, with low levels of crude fat and protein. Cassava flour showed low calcium, iron, and zinc levels, and a wide variation in phytates, potentially reducing their bioavailability. All the flour from the ten cassava varieties met safety limits for cyanide levels <10 mg/kg, with the Selele variety having the lowest cyanide. The starch analysis showed higher levels of Slowly Digestible Starch (41.1–53.0 %) and lower levels of Rapidly Digestible Starch (29.5–36.0 %). Cassava flour also showed significant levels of resistant starch ranging between 4.56 % and 7.23 %, supporting its beneficial impact on human health. The study provides valuable insights for cassava breeders to develop targeted nutritional qualities and empowers consumers to make informed choices.

Elucidation of the genetic architecture of water absorption capacity in hard winter wheat through genome wide association study.

Water absorption capacity (WAC) influences various aspects of bread making, such as loaf volume, bread yield, and shelf life. Despite its importance in the baking process and end-product quality, its genetic determinants are less explored. To address this limitation, a genome-wide association study was conducted on 337 hard wheat (Triticum aestivum L.) genotypes evaluated over 5 years in multi-environmental trials. Phenotyping was done using the solvent retention capacity (SRC) test with water (SRC-water), sucrose (SRC-sucrose), lactic acid (SRC-lactic acid), and sodium carbonate (SRC-carbonate) as solvents. Individuals were genotyped using genotyping-by-sequencing to detect single nucleotide polymorphisms across the wheat genome. To detect the genomic regions that underline the SRCs and gluten performance index (GPI), a genome-wide association study was performed using six multi-locus models using the mrMLM package in R. Adjusted means for SRC-water ranged from 54.1% to 66.5%, while SRC-carbonate exhibited a narrow range from 84.9% to 93.9%. Moderate to high genomic heritability values were observed for SRCs and GPI, ranging from h2=0.61 to 0.88. The genome-wide association study identified a total of 42 quantitative trait nucleotides (QTNs), of which five explained over 10% of the phenotypic variation (R2 ≥ 10%). Most of the QTNs were detected on chromosomes 1A, 1B, 3B, and 5B. Few QTNs, such as S1A_5190318, S1B_3282665, S4D_472908721, and S7A_37433960, were located near gliadin, glutenin starch synthesis, and galactosyltransferase genes. Overall, these results show WAC to be under polygenic genetic control, with genes involved in the synthesis of key flour components influencing overall water absorption.

Impact of wheat processing on growth, serum biochemistry, and ruminal microbiota in sheep (Ovis aries)

This study investigated the impact of wheat processing methods (wheat flour vs wheat pellets) on the growth performance, serum biochemical parameters, and rumen microbiome composition in sheep. Results indicated that feeding of wheat flour resulted in significantly higher terminal weight and average daily gain (P < 0.05) and lower cholesterol and ALP04 levels (P < 0.05) in sheep compared to those fed wheat pellets. Analysis of 16s rDNA high-throughput sequencing data revealed significantly higher microbial richness (Chao1 index) in the rumen of sheep fed wheat flour (P < 0.05), even though the phylum-level composition dominated by Firmicutes, Bacteroidetes, and Proteobacteria was similar in both groups of sheep. Notably, sheep fed wheat flour were found to have a significantly higher relative abundance of Bacteroidetes (P < 0.05). At the genus level, Succinivibrionaceae_UCG-001 and Prevotella_1 were significantly more abundant in the rumen of sheep fed wheat flour (P < 0.05). Correlation analysis identified that both terminal weight and average daily gain were positively correlated with ruminal abundance of Bacteroidetes and Prevotella_1, while ALP04 was negatively correlated with the abundance of these taxa. Functional prediction using PICRUSt2 indicated enrichment of pathways related to the ABC-type glycerol-3-phosphate transport system, and periplasmic components in both wheat flour and pellet fed sheep. Overall, these findings suggest that dietary wheat flour modulates rumen microbiota composition, and improves growth performance in sheep.

The feeding preference of red flour beetle Tribolium castaneum Herbst (Coleoptera: Tenebrionidae) on wheat flour stored at varied temperatures: The perspective of volatile components

As a common pest in wheat flour, Tribolium castaneum Herbst (Coleoptera: Tenebrionidae) is responsible for economic losses and potential risks to food safety. This study aimed to investigate the feeding preferences of T. castaneum on wheat flour stored at different temperatures, analyzed the key flavor compounds influencing its feeding preferences, and laid down the foundation for the development of new T. castaneum attractants and repellents. According to results, in the early storage period, T. castaneum showed a higher preference for feeding on wheat flour stored at higher temperatures, but this trend decreased over the storage time with a preference shift towards the flour preserved at lower temperatures. The findings from GC-MS revealed changes in the types and concentrations of volatile components in wheat flour during storage. PCA and correlation analysis suggested that compounds such as 2-methyldodecane, 3-methyl-3-ethylheptane, benzaldehyde, decanal, and n-hexanol exhibited potential attractiveness to T. castaneum. Conversely, 2-methyloctane, 2,5-dimethyldodecane, and dodecane were identified as potential repellents. At different storage temperatures, benzaldehyde and 2-methyloctane displayed consistent attractant and repellent effects, indicating their potential as effective components for attractance and repellence. Overall, our work shed the light regarding the feeding preference of T. castaneum on wheat flour stored at different temperatures from the perspective of volatile component variations, and provided a theoretical basis for the development of novel attractants and repellents.

Optimization and production of dairy-cereal grain-based probiotic beverage powder and its probiotic survivability under simulated gastric and pancreatic conditions

The present study uses maize flour and skimmed milk powder to develop a probiotic dairy-cereal-based food powder by spray drying and using response surface methodology for optimization. The processing parameters and ingredients, including inlet spray drying temperature (140–170 ℃), maize flour (80–120 g), and skim milk powder (60–80 g), were optimized against probiotic survivability count, moisture, sensory score, bulk density, and wettability as responses using response surface methodology. The optimum experimental conditions obtained to manufacture acceptable-quality powder were an inlet temperature of 151 ℃, an amount of maize flour of 102.74 g, and skim milk powder at 69.88 g. The probiotic survivability (8.35 log CFU/g) was observed at more than the recommended level (6.0 log CFU/g) due to the probiotic strain's microencapsulation by skim milk and maize flour components. The optimized powder had good nutritional and functional values and was observed to have acceptable water activity, surface structure, and color values. The shelf life of the product on the basis of probiotic survival (minimum 6.0 log CFU/g) was found to be 49 days at 4 ℃. Gastric and pancreatic survival was also observed at more than 50% in refrigerated conditions for up to 56 days of storage.

Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling

SummaryThe flour extraction rate determines the components of wheat flour. However, the correlation between variations in components resulting from flour extraction rate and the protein digestion characteristics remains to be clarified. In this study, digestion characteristic of wheat flour protein influenced by flour extraction rates was investigated. The results indicated that the degree of protein hydrolysis, the number of peptides at the intestinal stage and the digestive rate constant (k) at the gastric stage exhibited a significant increase as the flour extraction rate increased (35%–85%). Moreover, wheat flour with 85% extraction rate presented the highest protein hydrolysis degree (25.85%), the most peptides (n = 79) and the maximum intestinal digestion rate constant (k = 0.0285). Therefore, increasing the flour extraction rate from 75% to 85% can improve the wheat flour protein digestibility in conventional milling, thereby establishing a fundamental basis for nutritional control of flour products.

Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification

To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %–50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm−1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.

Dough-Kneading-Inspired Design of an Adhesive Cardiac Patch to Attenuate Cardiac Fibrosis and Improve Cardiac Function via Regulating Glycometabolism.

Recently, hydrogel adhesive patches have been explored for treating myocardial infarction. However, achieving secure adhesion onto the wet beating heart and local regulation of pathological microenvironment remains challenging. Herein, a dough-kneading-inspired design of hydrogel adhesive cardiac patch is reported, aiming to improve the strength of prevalent powder-formed patch and retain wet adhesion. In mimicking the polysaccharide and protein components of natural flour, methacrylated polyglutamic acid (PGAMA) is electrostatically interacted with hydroxypropyl chitosan (HPCS) to form PGAMA/HPCS coacervate hydrogel. The PGAMA/HPCS hydrogel is freeze-dried and ground into powders, which are further rehydrated with two aqueous solutions of functional drug, 3-acrylamido phenylboronic acid (APBA)/rutin (Rt) complexes for protecting the myocardium from advanced glycation end product (AGEs) injury by reactive oxygen species (ROS) -responsive Rt release, and hypoxanthine-loaded methacrylated hyaluronic acid (HAMA) nanogels for enhancing macrophage targeting ability to regulate glycometabolism for combating inflammation. The rehydrated powders bearing APBA/Rt complexes and HAMA-hypoxanthine nanogels are repeatedly kneaded into a dough-like gel, which is further subjected to thermal-initiated crosslinking to form a stabilized and sticky patch. This biofunctional patch is applied onto the rats' infarcted myocardium, and the outcomes at 28 days post-surgery indicate efficient restoration of cardiac functions and attenuation of cardiac fibrosis.

New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour.

The effects of endogenous lipids and protein in sorghum flour on starch digestion were studied following the depletion of lipids and/or protein and after the reconstitution of separated fractions. The removal of protein or lipids moderately increases the digestibility of starch in raw (uncooked) sorghum flour to values close to those for purified starch. Rapid Visco Analyzer data (as a model for the cooking process) show that cooked sorghum flours with lipids have a lower starch digestibility than those without lipids after RVA processing, due to the formation of starch-lipid complexes as evidenced by their higher final viscosity and larger enthalpy changes. Additionally, the formation of a starch-lipid-protein ternary complex was identified in cooked sorghum flour, rather than in a reconstituted ternary mixture, according to the unique cooling stage viscosity peak and a greater enthalpy of lipid complexes. After heating, the sorghum flour showed a lower digestibility than the depleted flours and the reconstituted flours. The results indicate that the natural organization of components in sorghum flour is an important factor in facilitating the interactions between starch, lipids, and protein during RVA processing and, in turn, reducing the starch digestion.

Caracterização físico-química, teste de aceitação e análise descritiva de perfil livre de pão sem glúten desenvolvido com amido e farinha de trigo sarraceno brasileiro

ABSTRACT: Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was well-received by 124 tasters, with a purchase intention rate of 93.55%.

Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

Abstract The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours. Two different flour compositions with different proportions of ingredients were prepared. Roasting process was conducted at 160°C for a duration of 30 minutes, whereas extrusion cooking was performed at 129°C for approximately 5 minutes. Chemical analysis was carried out on all four samples. The findings revealed that the moisture and carbohydrate content in the extrusion-cooked samples (A and B) were higher than in the roasted samples (A’ and B’). In contrast, crude fat content, crude fiber content, and ash contents were higher in roasted samples (A’ and B’) compared to extrusion-cooked samples (A and B). The protein content of samples A, A’, B and B’ was found to be 10.67%, 8.47%, 14.64% and 9.18%, respectively. This proven protein content is higher in extruded composite flours (A and B). Additionally, calcium and iron contents were higher in the roasted samples, with sample B’ having the highest calcium and iron contents. Tannin content and phytic acid content was also higher in the roasted samples, with sample B’ having the highest tannin and phytic acid content. In conclusion, extrusion cooking increased nutritional content while reducing anti-nutritional components in the composite flour, suggesting its potential as a preferred processing method to maintain nutritional quality.

Insight into the pyrolysis of bamboo flour, polylactic acid and their composite: Pyrolysis behavior, kinetic triplets, and thermodynamic parameters based on Fraser-Suzuki deconvolution procedure

Kinetic triplets and thermodynamics are important in the design of pyrolysis processing. In this study, the non-isothermal kinetics and thermodynamics of pseudo components of bamboo flour (BF), Polylactic acid (PLA), and the resulting BF/PLA composite were investigated using Fraser-Suzuki deconvolution. Fourier-transform infrared spectra (FTIR) was used to characterize the gaseous products. Results showed the Fraser-Suzuki deconvolution curves fitted well to the experimental data. For pseudo hemicellulose and pseudo components in PLA, common kinetic models were applied. The pyrolysis of pseudo cellulose met the random scission model and pseudo lignin need to be described with empirical model. The Kinetic models were verified and shown to be in good agreement with the experimental results FTIR results indicated that more radical reactions occur in PLA during co-pyrolysis with BF.Thermodynamic results indicated the pyrolysis of pseudo components were non-spontaneous reactions except lignin. These results will contribute to reactor design and scale-up in future.

Rheological properties and characterisation of some bioactive components in flours made of different coloured sweet potato (Ipomoea batatas L.) genotypes

AbstractThe popularity of sweet potatoes in Central Europe has been increasing recently, mainly the high-quality, perfect, fresh tubers are in demand. However, out of class grade tubers could be marketed in dried, grounded form as sweet potato flour.The aim of this study was to characterise some important nutritional properties of flours of three sweet potato genotypes with different tuber colours (white, purple, and orange) and to investigate how this raw material affects the rheological properties of sweet potato-wheat flour blends.Dietary fibres are present in sweet potatoes in a significant proportion, orange coloured flour showed the highest values. The main free sugars were sucrose, glucose, and fructose, but sucrose was the dominant one. Antioxidant capacity and total phenolic content also varied considerably, the purple flour had the highest values. Mineral composition showed significant variability, the purple flour contained the highest level of minerals. It was confirmed that adding sweet potato flour to wheat flour affected its rheological properties, however in a varied manner. For the orange flour these properties have lightly decreased, though it had no significant effect on dough quality, while the white and purple flours with a dosage of 5, 10 and 15% could improve the dough behaviour. Thus, sweet potato in this form is a valuable raw material.

Studies on Sensory and Phytochemical Characteristics of Poppy (Papaver somniferum L.) Varieties for Their Oil Utilisation.

Poppy is a significant pharmaceutical crop, but the seeds and the cold-pressed oil have a big potential as healthy foods. Breeding has mainly focused on agronomical characteristics and alkaloid content. Here, we compared the sensory values, fatty acid and headspace volatile composition of poppy oils and flours produced from different varieties. Two industrial and four culinary varieties were cultivated in our field in 2021-2022. The sensory test differentiated well among varieties. Typical poppy odour and flavour were stronger both in the oils and the flours of the blue-seed varieties compared to the white-seed ones. For most varieties, the harvest year caused no relevant differences. Linoleic, oleic, and palmitic acids were the main components both in oils and flours. Larger differences were detected in the volatiles (e.g., 2 and 3 methyl-butanal and 3 methyl-butanol γ-n-caprolactone, pentofuran), depending on genotype and year. A higher ratio of saturated fatty acids negatively influenced the flavour and odour characteristics. In the headspace volatiles, these features correlated negatively with 2-pentylfuran and hexanal. The oil content of poppy flour has a positive effect on colour, appearance, tactility and poppy flavour. Our results support a goal-oriented use of poppy genotypes for high-quality dietary products.

Identification of solvent retention capacity quantitative trait loci by combined linkage and association mapping in wheat (Triticum aestivum L.)

AbstractSolvent retention capacity (SRC) is an important tool for assessing wheat quality by estimating the biochemical characteristics of flour components. Although it has been widely used in wheat breeding programs, its genetic architecture is still poorly understood. Hence, the objective of this study was to find quantitative trait loci (QTLs) associated with four SRC traits, namely sucrose SRC, sodium carbonate SRC, water SRC and lactic acid SRC, in a recombinant inbred line population consisting of 173 lines descended from Shannong 01–35/Gaocheng 9411 and an association panel of 205 wheat varieties. The 90K single nucleotide polymorphism array was used to genotype both populations. SRC was primarily influenced by genotype, with broad‐sense heritability (H2) ranging from 59.72% to 80.76%. Linkage mapping revealed seven major QTLs on chromosomes 1B, 4B, 5B, and 6B. Among them, QSc1B.6‐27 was repeatedly identified in two different environments, with a 14.7% phenotypic variance explained value. Additionally, 24 significant QTLs, consisting of 57 marker‐trait associations, were identified using association mapping across four environments. Nineteen of them explained more than 10.0% of the phenotypic variance, with QSU6A.141 explaining the most (20.1%). Two common chromosomal regions were discovered when combining the two mapping populations. These regions were located between IACX5803 and BS00067000_51 on chromosome 1B and between IACX557 and CAP11_c3631_75 on chromosome 4B, respectively. In addition, four candidate genes associated with wheat SRC were identified. These findings shed light on the complex genetic mechanisms underlying wheat SRC and may help to genetically enhance wheat quality.

Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread.

The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N2, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N2 and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably.

THE ROLE OF PLANT COMPONENTS IN IMPARTING FUNCTIONAL PROPERTIES TO RESTRUCTURED MEAT PRODUCTS

Subject. The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Purpose. The work is reviewing scientific papers on functional meat products and, in particular, on the use of plant components to impart functional properties to restructured meat products – sausages, pâtés, etc. and the study of the properties of vegetable raw materials for adding these raw materials to the composition of functional pâté products. Methods. Within the framework of the research, we used the principles of a systematic approach to the research of factual materials, in particular scientific and professional sources, the results of previous research; abstract-logical approach to generalize the results of the study and formulate conclusions. Results. An analysis of a number of sources of scientific literature has shown that for the manufacture of functional restructured meat products, it is advisable to use a number of ingredients of plant origin, in particular, flour from the seeds of various crops (rice, corn, soybeans, flax, sunflower, etc.) and mixtures of various types of flour. The purpose of using flour in formulations of functional pâté products is, in particular, to enrich these products with proteins and polysaccharides. The content of the analyzed scientific sources also shows that the fatty acid composition of vegetable oils (sunflower, flaxseed, corn) and their blends contributes to the enrichment of meat restructured products with ω-6 and ω-3 fatty acids, that is, it implements the functionality of these products. The functional components of flour and oils normalize the functioning of the gastrointestinal tract and, in a technological sense, contribute to an increase in the moisture-binding capacity of the meat system and improve the sensorial and rheological properties of meat functional products. Scopes of results. The results of the study will contribute to further study of the technologies of functional pâtés intended for the nutrition of special categories of consumers as well as to the enhancing of technologies of functional pâtés in the practice of meat processing.

Improved functional properties of Dioscorea alata var. Purpurea flour after heat moisture treatment: Thermal, pasting, and granule stability

Heat moisture treatment (HMT) of flour is a critical process in the food industry that affects the functionality and quality of flour-based products. The study aims to elucidate the complex interactions between heat, moisture, and flour components, including proteins, starches, and lipids, to gain insights into the mechanisms that influence the functional properties of treated flour. By enhancing this understanding, it will be possible to optimize the HMT process parameters and manipulate the flour characteristics to meet the specific requirements of different food applications. Purple yam flour was successfully modified by heat–moisture-treatment (HMT) with an autoclave (AHMT) and oven (OHMT) as thermal sources. After HMT treatment, purple yam flour was analyzed for oil (OAC) and water (WAC) absorption capacity and several related characterizations such as thermal character using Differential Scanning Calorimetry (DSC), surface structural using Scanning Electron Microscopy (SEM), and paste properties using Rapid Visco Analyzer (RVA). The findings have shown that O-HMT and A-HMT flours had an increasement in all the OAC, WAC, and thermal characteristics (To, Tp, Tc, ΔT) as compared to the original flour with an increment in gelatinization temperature by 1–4 °C. There were no alterations in granule morphology with O-HMT and A-HMT treatments and they demonstrated only an accumulation at 30% moisture content treatment. Pasting characteristics presented an increasement in dough processing temperatures causing both modification treatments within the range of 3–15 °C. Meanwhile, peak, trough, breakdown, back, and final viscosities were decreased due to O-HMT and A-HMT treatments. The present study demonstrates that both treatments enhanced the performance properties of purple yam flour and that could be considered safe methods for modifying the functional flours derived from purple yam.

Food handling practices, the prevalence of aflatoxin dietary exposure and its associated factors among children aged 6–23 months in Bukombe District, Tanzania

BackgroundComplementary foods are provided to newborns and early children to replace breast milk, which, after six months of exclusive breastfeeding, is no longer adequate to meet the child's nutritional needs. However, foods like dairy, grains like maize, sorghum, and millet, as well as nuts like groundnuts, which are frequently suggested as supplemental foods have all been linked to aflatoxin contamination. Understanding how caregiver preparation and storage practices of complementary flour affect children's aflatoxin exposure is crucial. ObjectiveTo determine the prevalence of dietary exposure to aflatoxin and its associated factors in children aged 6–23 months complemented with cereal-based foods in the Bukombe District of Geita Region in Tanzania. MethodologyAn analytical cross-sectional study was used to survey 342 households of children aged 6–23 months. Fifty complementary flour samples from 50 of the total households were chosen at random and tested for aflatoxin using the HPLC technique and standard methods. A semi-structured questionnaire was used to assess parents'/caregivers' food handling and preparation practices and the amount of food consumed. The obtained results were used to estimate aflatoxin dietary exposure of children in the study. ResultsMost of the children (86%) were exposed to aflatoxin through diet with a median value of 0.3 μg/kg-bw/day mainly linked to age and breastfeeding status. The majority of the exposed (86%) were above the reference limit of 0.04 μg/kg-bw/day. Most parents (98.5%) chose maize as the main component of complementary flour, either on its own or mixed with other cereals and winnowing and dehulling as the most and least common practices with the proportion of 78.9% and 9.4% respectively. Furthermore, a majority (88%) of flour samples were contaminated with aflatoxin B1 and total aflatoxin with log mean values of 1.2 ± 0.81 and 1.5 ± 0.68 μg/kg respectively which were above the Tanzania reference limit of 5 μg/kg and 10 μg/kg respectively. Contamination was significantly (p < 0.05) associated with location (Fisher's exact value = 6.68, p = 0.036), source of cereals (Fisher's exact value = 56.4 p = 0.025), and storage time (Fisher exact value = 23.8, p < 0.001). ConclusionIn view of the findings, aflatoxin contamination in flours used for complementary feeding was beyond tolerable limits, hence increasing the risk of children's dietary exposure. This suggests that strengthening strategies to control aflatoxin contamination of maize throughout the food chain and teaching parents about preparation and storage methods that reduce aflatoxin in cereals/flour are important.

Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials

Three genotypes each of bread wheat, durum wheat and tritordeum were grown in randomized replicated field trials in Andalusia (Spain) for two years and wholemeal flours analysed for a range of components to identify differences in composition. The contents of all components that were determined varied widely between grain samples of the individual species and in most cases also overlapped between the three species. Nevertheless, statistically significant differences between the compositions of the three species were observed. Notably, tritordeum had significantly higher contents of protein, some minerals (magnesium and iron), total phenolics and methyl donors. Tritordeum also had higher levels of total amino acids (but not asparagine) and total sugars, including raffinose. By contrast, bread wheat and tritordeum had similar contents of the two major dietary fibre components in white flour, arabinoxylan and β-glucan, with significantly lower contents in durum wheat.