Flour Ash Research Articles

Karakteristik Fisik dan Kandungan Gizi Tepung Pisang Lokal Lampung dengan Metode Perebusan

Lampung Province is the third largest banana producer in Indonesia with various types of bananas. It affects the differences of physical characteristics and nutritional content. Besides the type of banana, the processing can also affect the differences in its characteristics. The objective of the research was to determine the physical characteristics and nutritional content of banana flour from 8 types of bananas grown in Lampung Province as a source of local flour with the boiling method. The study was designed in a completely randomized block design with 3 replications. The results showed that the type of banana affected the physical characteristics and nutritional content of banana flour. Nangka bananas had the highest yield (42.06%) and muli bananas had the lowest yield (24.45%). Ambon kuning and tanduk had the highest degree of whiteness (44.60 and 41.20) and this is influenced by the color of the black pith. Muli banana flour was the highest protein content (3.54%). Fat content in nangka banana flour is the highest (1.09%). Ash of muli banana and ambon banana flour were the highest content (2.99% and 2.68%). Crude fiber of muli banana flour and kepok manado banana flour were the highest content (3.17% and 3.21%). The starch, amylose, and ratio of amylose/amylopectin of kepok manado and tanduk banana flour were the same and the highest content (respectively ranging between 74.53–76.29%, 26.18–28.92%, and 0.35–0.41). Vitamin C and total acid in local banana flour ranged from 0.51–2.34 mg/100 g and 0.62–2.25 respectively, muli bananas had the highest content of vitamin C and total acid with values of 2.34 mg/100 g and 2.25%. The boiling process can be applied as one of pre-treatment before making local Lampung banana flour. Keywords: banana flour, boiling method, local banana, nutritional

Effect of Bambara Groundnut Flour (Vigna subterranea) Inclusion on the Functional, Pasting, Physical and Proximate Properties of Composite Cassava-bambara Flour

This study evaluated the effect of Bambara groundnut flour inclusion on the functional, pasting, physical properties and proximate compositions of composite flour (CF) from cassava and Bambara groundnut. Cassava variety (IITA-TMS-IBA011368) and Bambara groundnut were processed into flour and blended together based on D-Optimal mixture design with an outcome of eight experimental samples using Design Expert Software (Version 12.0). The flour blends were analyzed for functional, pasting, physical properties (color), baking strength and proximate composition. Data obtained were analyzed using analysis of variance and means were separated using Ducan’s Multiple Range Test. Range of results for bulk density, water absorption capacity, swelling index, solubility index and oil absorption capacity of the composite flour are 0.64-0.80g/mL, 0.38-1.37%, 0.77-0.91%, 6.00-8.65, 1.58-2.97, respectively. The peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature ranged from 162.84±2.09 to 426.50±1.83 RVU, 77.96±2.71 to 195.59±8.91 RVU, 84.88±0.63 to 234.75±5.58 RVU, 158.92±4.34 to 293.17±1.34 RVU, 76.88±18.04 to 101.42±5.08 RVU, 4.10±0.03 to 5.93±0.00 min and 75.05±0.05 to 94.78±0.38 oC, respectively. The baking strength characteristics of the flour blends such as moisture, ash, color, wet gluten, zenleny dry protein and wet protein ranged from 11.55 to 12.55%, 0.50 to 1.25%, 88.65 to 90.55, 8.35 to 13.80, -2.35 to 41.25, 4.92 to 13.85% and 4.53 to 11.99 %, respectively. Moisture, ash, fibre, fat, protein and carbohydrate of the composite flour ranged from 7.57 to 11.87%, 0.42 to 2.40 %, 1.78 to 3.00%, 2.81 to 5.62%, 8.42 to 12.68% and 67.61 to75.99%, respectively. Flour lightness, redness and yellowness ranged from 33.22 to 54.10, -2.89 to-1.14, 5.94 to 9.35, respectively. The inclusion of Bambara groundnut flour had a significant effect on the functional (swelling index, water and oil absorption capacity), pasting (peak, trough and final viscosity) and proximate (ash, fat and carbohydrate) properties of the flour blends.

Nutritional Contribution of Awaous sp Small Indigeneous Fish Powder Important for the First 1000 Days of Life

Research facts prove that small-sized fish are essential nutrition during the first 1000 days of life. Central Sulawesi Province has an endemic small-sized marine fish species locally known as duo or penja fish (Awaous sp), which has not been studied for its bio-mineral content. This study aimed to analyze the moisture, ash, protein, calcium, iron, and zinc content in Awaous sp protein flour. This research was a descriptive laboratory study conducted at the Ilmu Bahan Makanan Laboratory Department of Nutrition Poltekkes Kemenkes Palu and PT. Saraswanti Indo Genetech Laboratory, Bogor, West Java, from January to September 2023. The sampling technique used purposive sampling, which involved purchasing fish from the local market in Palu city. Awaous sp protein flour had a moisture, ash, protein, Ca, Fe, and Zn content of 3.89%, 9.71%, 73.53%, 2316.88 mg/100g, 24.54 mg/100g, and 8.97 mg/100g, respectively. The contribution per serving of 145 grams of Awaous sp fish flour met the nutritional requirements (Recommended Dietary Allowances - RDA) for protein, Ca, Fe, and Zn per person per day for infants aged 6-11 months, children aged 1-3 years, pregnant women, and lactating women. Awaous sp protein flour had higher protein and Fe content compared to other small fish and had the potential to meet RDA requirements. Therefore, consuming Awaous sp protein flour as part of the daily diet can be a suitable strategy to address nutritional deficiencies during the first 1000 days of life for residents in Central Sulawesi.

Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22–18.36 %, 13.27–19.15 %, 0.98–0.99 %, 3.96–7.43 %, 59.97–62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults.

DEVELOPMENT OF PAPAYA PEEL FLOUR BASED CHAPATTI AND EVALUATION OF ITS QUALITY

Consumption of natural bioactive compounds and dietary fibre offers health benefits and protection against various diseases .The focus of this research was to develop papaya peel flour from raw papaya and utilizing the papaya peel flour for the development of value added chapatti. Fresh papaya was blanched, peeled, cut into small pieces, further washed and treated with sanitizer, tray dried and finally grinded to powder form. Prepared papaya peel flour was evaluated for chemical analysis. In the present study the moisture (%), ash (%), acidity, fat (%), insoluble solid(%),soluble solid(%), protein content(%), vitamin C, total fibre, total carbohydrate and antioxidant content of papaya peel flour were estimated as 13.63%, 5.25%, 163% ,1%, 80%, 20%, 8.64%,22I.U,33.5%,38.88% and 514.6mg/100gm respectively. Papaya peel flour fortified chapatti were formulated by incorporating 5%, 7.5% and 10% papaya peel flour with ordinary flour in the present investigation. Experimental result revealed 5% peel flour formulated chapatti gives the best results in terms of physicochemical quality. The physicochemical and nutritional quality parameters viz. moisture(%), ash(%), acidity, fat(%),vitamin C, insoluble solid (%),soluble solid(%),protein content(%),total fibre, total carbohydrate and antioxidant content of all fortified varieties of chapatti were determined. The best result obtained for 5% papaya peel fortified chapatti and was determined as 10.35%, 4.5%, 0.02%, 15.4%, .31U, 85%, 15%,9.3%,.017%,60.43% and 9gm/100gm respectively. Now the experimental result revealed that papaya peel flour fortified chapatti contains significant amount of protein and antioxidant in comparison to its ordinary counterpart which improves its nutritional characteristics. Sensory evaluations of all fortified varieties were also carried out and it was found that 5% papaya peel flour blend for chapatti formulation was acceptable. Therefore 5% papaya peel flour based formulated chapatti proves enhanced nutritional properties, physicochemical characteristics and organoleptic attributes.

Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat

AbstractBackground and ObjectivesDelayed harvest of spring wheat is a common occurrence in the Northern Great Plains region of North America, especially western Canada, as a result of inclement weather. This can have negative impacts on the yield, grade, and quality of wheat leading to financial loss for farmers and processing complications along the value chain. The objective of this study was to investigate the effects of delayed harvest on wheat quality, gluten strength, and gluten protein composition about which little is known. Four leading varieties of Western Canadian hard red spring bread wheat were grown in replicated trials at four locations, involving four harvest dates from physiological maturity to 6 weeks thereafter.FindingsDelayed harvest had a statistically significant effect on Fusarium damaged kernels (increased), grain test weight (decreased), flour ash (decreased), gluten strength (increased) measured by mixograph development time and work input to peak development, and two protein compositional factors: HMW glutenin in flour protein and ratio of HMW glutenin to soluble prolamins (both increased).ConclusionsConsidering the totality of results, apart from grade and test weight, the effects of delayed harvest on wheat quality on gluten strength, while significant, were relatively minor compared to the much larger effects of growing location and genotype. Expanding the study to include more growing locations and seasons to capture a wider range of weather conditions may be required to reveal more pronounced effects caused by harvest delays. Results emphasize the importance of harvesting wheat as soon as is practical after physiological maturity to limit degradation of grade and economic loss.Significance and NoveltyResults clarify the limited understanding of the effects of delayed harvest on wheat quality and related properties. There appear to be no previous studies specifically evaluating the effects of delayed harvest on gluten strength and protein composition of hard spring wheat, especially considering that the time frame in the present study begins at physiological maturity. Reduced grades and deterioration of grain quality as a result of post‐growing season precipitation and cooler temperatures, and weathering in general, did not result in reduced gluten strength as might be expected when harvest was delayed. The small but significant improvement in gluten strength and highly correlated increase in glutenin per unit protein for the latter two harvest dates appear to be in‐line with postharvest effects of wheat maturation.

The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

ABSTRACT This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil absorption capacity decreased. The pH and leavening capacity of the BGN flour fortified dough decreased during incubation, whilst the titratable acidity for dough fortified with 15% and 20% BGN flour increased. The inclusion of BGN flour improved the protein, ash, and crude fibre contents of flour and steamed breads. The HunterLab colour values show that BGN flour increased the yellowness (b* value) of flour and steamed bread samples, while the lightness, redness and Chroma decreased. The antioxidant properties of flours and steamed breads increased significantly (p < 0.05) with the BGN flour fortification levels. Moreover, the weight and spread ratio of the breads increased, whilst the texture became soft. The BGN flour can be utilised as a functional ingredient to enhance the nutritional and antioxidant properties of cereal-based foods such as steamed bread.

Development Of Carrots (Daucus Carota L.) Flour Steamed Brownies

Background: Carrots production in Indonesia is quite abundant but has not been used optimally. How to process carrots is very necessary so that they become foods that have a high selling value while maintaining the content of antioxidant compounds contained therein One way to optimize is to make carrot flour that can reprocess into food products, steamed brownies. This research was conducted to increase the selling value of carrots, to determine the quality and antioxidant activity of carrot flour steamed brownies.&#x0D; Methods: The research type is quantitative with a design of descriptive research. Determination of the quality of carrots flour and carrots flour steamed brownies included water and ash content assays. A qualitative assay using color reaction assays, quantitative analysis, and antioxidant activity using UV-Visible Spectrophotometry. &#x0D; Results: The quality assay result content of water and ash in carrots flour was 4.1% and 0.5% and in carrots flour steamed brownies was 26.8% and 1.8%. A qualitative assay using a color reaction assay with antimony trichloride showed positive results, both for carrot flour and carrot flour steamed brownies. The result of antioxidant activity with IC50 values of 241.4822 ± 2,1294 ppm&#x0D; Conclusion: The quality assay results in carrots flour and carrots flour steamed brownies in accordance with the flour parameters of SNI 3751: 2009 and SNI 01-3840-1995 for steamed brownies. The result of antioxidant activity for carrots flour steamed brownies including a medium level. It is necessary to carry out proximate tests such as fat, protein, carbohydrate, and microbiological tests on carrot flour and carrots flour steamed brownies.

Effect of drying method on the chemical properties of local soy flour

Soybean is a good source of protein because the nutrition value of soybean protein is equivalent to animal protein. Soy foods have been generally proven to prevent chronic disease, such as antiobesity, antihypertensive, immunity regulation, cholesterol-lowering, lipid-lowering, anticarcinogenic and antioxidant. Moreover, soy food also decreases the prevalence of stunting in toddlers. Soybean in the form of flour can make it easier to process into food, but soy has a bad smell that they don’t like. This aroma can be reduced by heating treatment such as the drying method. So this study aimed to determine the effect of the drying method on the chemical content of soybean flour. Four methods to dry the soybean are sun drying, oven drying at 50°C, oven drying at 70°C hours, and oven drying at 100°C. After drying, the soybeans are roasted for 2 minutes with medium heat. The result shows the drying method affects the moisture, protein, fat, ash, and carbohydrate of soybean flour. Oven drying at 50°C for 3 hours is recommended to use as the best method to produce soy flour due to its nutritional value and has better aroma, sweet taste, light color, and good nutritional value.

Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour.

Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.5 kGy and 5 kGy. Moisture, protein, fat, ash and carbohydrate content of native flour was found as 10 g/100 g, 6.54 g/100 g, 1.54 g/100 g, 1.0 g/100 g, and 81.48 g/100 g, respectively. The hunter color 'L', 'a', and 'b' values of the native brown rice flour sample were found as 81.95, -0.97 and 17.36, respectively and were non-significantly (p ≥ 0.05) affected by gamma irradiation. Apparent amylose content was observed to decrease significantly (p ≤ 0.05) from 29.97 to 20.30 g/100 g with the increase in gamma irradiation dose and moisture content. The pasting properties such as peak viscosity, trough viscosity and final viscosity of all the flour samples decreased significantly (p ≤ 0.05) with the increase in irradiation dose. The functional properties such as water and oil absorption and emulsion capacities were increased while emulsion stability and foaming stability decreased upon irradiation. Irradiation led to an overall increase in the antioxidant activity of rice flours. In general, FTIR spectra revealed a decrease in the absorption intensities of the functional groups. Therefore, it can be concluded that gamma irradiation can be used as a tool to modify the physicochemical properties of rice flours as well as to improve their antioxidant properties.

Sustainable glasses in the SiO2–P2O5–CaO–K2O system from waste and concentrated solar power

Sustainable glasses were prepared by green technology including the use of different wastes as raw materials and concentrated solar power (CSP) as renewable energy. The raw materials used to formulate the glasses were animal bone flour ash, which presents high contents of CaO, P2O5 and alkaline oxides; glassy sand from the waste of packaging glass submitted to a primary treatment, composed principally of SiO2; and potassium carbonate of reagent grade. Different exposure times to solar radiation were tested. For comparison, the same composition of glass was melted into a conventional electric furnace. The use of CSP to produce glasses reduces the melting time by approximately 90%, with consequent energy savings. The increased CSP processing time results in more amorphous and thermally stable glasses. The results showed the viability of producing ecofriendly glasses in the SiO2–P2O5–CaO–K2O system, which could be used as matrix-based fertilizers.

A New System of Sustainable Silico-Aluminous and Silicate Materials for Cultivation Purpose within Sustainable Buildings: Chemical-Physical, Antibacterial and Cytotoxicity Properties

In this study, we compared the chemical-physical, antibacterial, and cytotoxicity properties of silico-aluminous and silicate materials for outdoor (green roof, planted walls) and indoor (urban farms, indoor microgreen gardens) cultivation purpose in a context of sustainable construction. Glasses and lightweight aggregates were tailored starting from waste, by-product, and post-consumer and bioproducts (packaging glass cullet, cattle bone flour ash, vegetable biomass ash, spent coffee ground, degreased from biomass of prepupae of Black Soldier Flies) mixed together with a national ferruginous red clay, quarry scrap pumice and, if necessary, with K2CO3 of reagent grade. The first type of material was obtained by melting at 1200 °C and the second one by powder sintering at 1000 °C. All specimens, subjected to antibacterial test, showed both low zone of inhibitions towards two Gram-negative and two Gram-positive bacterial strains. A cytotoxicity test on mouse embryonic fibroblast NIH-3T3 cell line directly exposed to the investigated materials was performed at three different exposure times (1 h, 3 h, and 6 h). Data acquired highlighted that the materials positively affected redox mitochondrial activity of the fibroblast cells. The concentrations of leachate heavy metals detected on selected materials in water at room temperature after 24 h were lower than the European law limit and an interesting release of P, K, and N nutrients was noted for those formulations designed for agronomic purposes. pH, falling on average within the 6.5–7.5 range, is optimal for most crops, and the specific conductivity &lt;2 dS/m indicates no depression danger for crops. Both bulk density &lt;1200 kg/m3 and porosity over 50% seem to ensure good performance of lightening, drainage, water reservation, and oxygenation of the roots.

Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran

The development of innovative gluten-free amaranth and oat bran mixtures using thermomechanical processing is important for producing products for consumers allergic to wheat proteins. This study intended to develop nutritious food ingredients using steam jet-cooked amaranth flour composted with 10-50% jet-cooked oat bran. The protein, ash, and amino acid contents of amaranth and oat bran flour were investigated along with measurements of water-holding capacity (WHC) and rheological properties. Results showed that amaranth and oat bran have higher protein and ash contents compared to wheat flour. The jet-cooked amaranth flour had decreased particle size and bulk density, whereas the jet-cooking process increased WHC and soluble solids, as well as improved viscoelasticity in comparison with untreated amaranth flour. The protein, ash, and amino acid contents were not influenced by jet-cooking process. Significant positive correlations were found between ash and protein, and between WHC, water absorption index (WAI) and swelling point (SP), respectively. In contrast, significant negative correlation was observed between both protein and ash with bulk density (p < 0.01). Results indicated that the hydro-thermal process and additional processed oat bran greatly enhanced WHC and viscoelastic property that are critical for mixing, cooking, and food applications such as smoothies and porridge products.

Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality

AbstractBackground and objectivesUtilization of durum wheat (Triticum turgidum subsp. durum) can be enhanced by increasing grain and flour protein content. One strategy to increase protein content is by introducing the functional Gpc‐B1 allele from wild emmer (Triticum turgidum subsp. dicoccoides).FindingsIntroduction of the functional Gpc‐B1 allele into soft kernel durum increased grain and flour protein by 17 g/kg, increased dough strength as evidenced by SDS sedimentation volume and Mixograph dough mixing parameters, and increased straight‐dough pan bread volume. When grown under arid conditions, high protein (151 g/kg) samples had decreased loaf volumes indicative of inelastic doughs. The functional Gpc‐B1 allele was associated with decreased test weight, a small increase in SKCS hardness, and a modest increase in flour ash; otherwise, milling performance was not affected.ConclusionsIntrogression of the Gpc‐B1 functional allele from dicoccoides into durum wheat can improve dough strength and breadmaking quality. The effect tends to be consistent over environments but overall, Gpc‐B1 made only a modest improvement in durum wheat breadmaking quality. Further studies with concomitant selection at other loci are needed to see the effects of Gpc‐B1 among elite germplasm.Significance and noveltyDurum wheat production and consumption will increase as bread quality improves. The functional Gpc‐B1 allele contributed to improved breadmaking quality. The present report is the first to examine the effect of this allele on breadmaking in durum wheat.

Biochemical, Nutritional and Technological aspects of Pita Bread

The present research work was carried out to determine the biochemical, nutritional, and technological attributes of pita bread. Pita bread of composite flour was prepared and the results were compared with the control sample in terms of different attributes. Results showed that the moisture, protein, ash, and fat content of composite flour varied from 9.11 to 12.36%, 7.36 to 8.58%, 0.47 to 1.46%, 3.41 to 4.95%, respectively. Whereas antioxidant activity showed that the TPC varied from 6.80 to 8.55%, Total flavonoids varied from 158.33±0.02 to 158.50±0.06, DPPH varied from 20.5 to 41.5, and phytic acid of composite flour varied from 3.53 to 6.40. Pasting properties showed that pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and peak time varied from 52.05 to 83.15°C, 2683.00 to 3525.7cP, 643.0 to 1645.0cP, 923 to 1138cP, 1432 to1634cP, and 5.67 to 6.33, respectively. While in the pita bread, ash, protein, moisture, fat, fiber, and NFE content varied from 0.48 to 1.96%, 8.14 to 10.14% 21.55 to 25.91%, 3.41 to 4.94%, 3.35 to 4.84%, and 73.29 to 76.60%, respectively. Composite flour improved the nutritional and sensorial properties of bread and did not impose any negative effect on the bread.

Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish

Health challenges are on the increase daily due to insufficient nutrient in the body therefore there is a need to solve the problems. Therefore, this study determined the proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe plantain flour was mixed with herring fish flour at different levels (100:0, 95:5, 90:10, 85:15 and 80:20). Proximate composition and microbial loads of the fortified flours were determined using standard laboratory procedures. Sensory acceptability of ‘Amala’ prepared with the fortified plantain flours was determined using 7-point hedonic scale of preference. Data obtained were subjected to statistical analysis using SPSS (version 21.00). The samples were significantly (p&lt;0.05) different from one another in terms of all the qualities evaluated. The result of the proximate analysis revealed that the percentage of protein, crude fibre, ash and fat content of unripe plantain flour increased while carbohydrate decreased as level of addition of herring fish flour to plantain flour increased. Sample containing 20% herring fish flour had the highest while 100% unripe plantain flour had the lowest. The microbial loads were within the acceptable level recommended for flour samples. Absence of coliform in almost all the flours evaluated revealed the level of hygienic condition at which the samples were prepared. The sensory acceptability result showed that the unripe plantain flour fortified with 10% fish flour was the most acceptable. Fortification at 20% level had the highest protein content, therefore can be recommended for infant, growing children and adults.

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively. There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased. Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p&gt;0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively. Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour.

Modification of wikau maombo flour from sweet cassava (Manihot utillisima) and bitter cassava (Manihot esculenta Crantz) with annealing method

Modifying wikau maombo flour (WMF) by annealing method was carried out to see its effect on the physicochemical characteristics and proximate value of WMF from bitter and sweet cassava as raw materials. The results show that the selected samples (bitter cassava: sweet cassava) of annealing-modified WMF had the swelling power, water solubility index, and viscosity of 10.30 g/g: 15.92 g/g, 10.84%: 27.11%, and 26.63 cP: 34.44 cP, respectively. Proximate analysis of water, ash, fat, protein, crude fibre, and carbohydrate contents of annealing-modified wikau maombo flour show a significant effect on heating time and heating temperature with respective values (bitter cassava: sweet cassava) of 10.37%: 11.38, 1.57%: 1.75%, 1.32%: 1.70%, 1.56%: 1.87%, 4.08%: 4.27%, and 91.42%: 92.35%. Based on these results, the selected annealing modified wikau maombo flour from bitter cassava was the sample treated at 60°C heating and 16 hours of heating time. Meanwhile, the selected sample made from sweet cassava was the one treated at 50°C heating and 16 hours of heating time.

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes.

Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate chemical composition, macro- and microelements content, amino acids (AAs), total phenolic content (TPC), and antioxidant activity (AOA) of partially substituted composite flour (WF + BPF) were determined. The rheological properties of the composite flours were assessed using MIXOLAB. Moreover, an organoleptic evaluation of the baked cakes was performed with 20 trained panelists. The substitution with BPF significantly increased the total ash and crude fiber content in composite flour in a level-dependent manner, while moisture, crude fat, crude protein, available carbohydrates contents, and energy values were not significantly changed. Interestingly, macroelements such as Ca, K, and P were significantly increased, while Na was significantly decreased, whereas Mg content was not significantly changed. Similarly, microelements such as Zn, Fe, and Cu increased with the increase of BPF substitution. Significant increases in TPC and AOA were found by increasing the substitution with BPF. The biological value (BV), essential amino acid index (EAAI), protein efficiency ratio (PER), as well as essential amino acids (EAAs) requirement index (RI) were positively improved in WF + BPF. Adding BPF up to 10% not only improved the water absorption, α-amylase activity, and viscosity, but also caused a slight weakness in the gluten network, to produce a composite flour suitable for cake making. Conclusively, this study revealed that fortification with BPF up to 5–10% improved the nutritional quality without adverse effects on technological, and organoleptic characteristics and providing economic, commercial, and health benefits.

Cleaner Design and Production of Lightweight Aggregates (LWAs) to Use in Agronomic Application

This research focused on the obtainment of sustainable lightweight aggregates (LWAs) for agronomic application. The cleaner production is based on saving matter through the valorization of waste available in industry as a substitute of clays into the formulation of the lightweight aggregates (LWAs). Three different types of clays (white, black, and red) and alternative raw materials were blended. Cattle bone flour ash (CBA) and a fertilizer glass (FG) were used to introduce K and P into the mixture in amounts suitable for fertilizer application, and a sewage sludge from a brewery wastewater treatment plant was used as pore forming agent. For the production of the LWAs, we mixed different percentage of waste in two different clay mixtures, which were thermally treated at 1000 °C for 1 h. Technological parameters such as loose bulk and oven dry density, total porosity, water absorption capacity, pH, and electrical conductivity were determined to evaluate the potential use of LWAs as a growing media. Moreover, scanning electron microscopy (SEM) and mercury intrusion porosimetry (MIP) techniques were used, and leaching tests were performed to complete the samples’ characterization. The results indicated the potential for manufacturing high-quality LWAs for the agronomic field by using energy-saving and matter-processing involving low temperatures with respect to the conventional process.