Flour Protein Content Research Articles

Genome-wide association analysis and KASP markers development for protein quality traits in winter wheat

BackgroundWheat (Triticum aestivum L.) is a significant cereal crop that plays a vital role in global food production. To expedite the breeding of wheat cultivars with high protein quality, it is necessary to genetically analyze the traits related to quality. A genome-wide association study (GWAS) was conducted to identify the genomic regions responsible for protein quality traits in winter wheat.ResultsSix protein quality traits were evaluated across two locations and two years for a total of 341 wheat accessions. Utilizing the wheat 40 K SNP array, GWAS identified 97 significantly stable SNPs at 43 loci for five out of six protein quality traits using a linear mixed model. The 43 loci distribution was four for grain protein content, two for flour protein content, one for wet gluten content, four for gluten index, and thirty-two for Zeleny sedimentation value. The most significant associations were identified on chromosomes 1 A, 1B, and 1D. Haplotype analysis of loci associated with the gluten index in the 412–416 Mb interval on chromosome 1D identified three blocks. Accessions with superior haplotypes showed a significantly higher gluten index than those with inferior haplotypes. Six KASP markers were successfully developed for the gluten index, while five KASP markers were developed for the Zeleny sedimentation value. Additionally, eight candidate genes were identified that may affect protein accumulation during grain development.ConclusionsOur study identified 97 SNPs significantly associated with protein quality traits; developed 6 KASP markers for gluten index, and 5 KASP markers for Zeleny sedimentation values; screened 8 candidate genes that may be related to protein quality during grain development. Thise research will offer valuable insights for wheat breeding programs in China and globally.

The effect of adding cassava leaves and fermentation duration on the mocaf quality

Abstract Protein content is an important indicator of mocaf for its better substitution on wheat flour in product development. The fermentation is found able to improve the protein content of cassava flour but the rise is unsatisfied and inconsistent due to a multitude of influencing factors. This research was aimed to produce the mocaf with higher protein by adding the cassava leaves as alternative protein source. The different concentration of cassava leaves (3% and 5%) were added into the mocaf production in the L. plantarum fermentation of 24 hrs and 48 hrs. The yield of final product, proximate and physicochemical analysis were carried out to all the formulation and the storage analysis was only done on the best formulation. The addition of cassava leaves into the mocaf had resulted in higher ash and crude fiber contents, similar moisture and crude fat contents and lower carbohydrate content as compared to the native mocaf. Overall, it was reported that there was significantly (p<0.05) increase of crude protein content in the mocaf with 5% cassava leaves and the highest crude protein content was recorded for 48 hours fermentation period. Thus, F6 was the best formulation and it was safe consumed over the 8 months storage period.

Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction: the impact of fermentation alone and in combination with soaking and germination.

Phytates are nutrient-binding compounds found mainly in cereals and legumes, which may significantly contribute to micronutrient malnutrition in regions where phytate-rich cereals, such as maize, are staple food. This study investigated how maize fermentation, both alone and in combination with soaking and germination, can reduce phytate levels and enhance the estimated bioavailability of iron and zinc. We evaluated various fermentation methods, including spontaneous fermentation; fermentation with starter cultures, either Lactiplantibacillus plantarum 299v® (Lp299) or yogurt containing viable Lacticaseibacillus casei; and fermentation with Lp299 of soaked and germinated maize. The outcome variables included changes in pH and lactic acid content during fermentation, and measurements of phytate levels (spectrophotometry), minerals (Atomic absorption) and protein (protein analyzer) in maize samples before and after treatments. Fermentation with Lp299 of soaked and germinated maize grains yielded a phytate reduction of up to 85.6% decreasing from 9.58 ± 0.05 g·kg-1 in raw maize to 1.39 ± 0.09 g·kg-1 after processing. Fermentation of raw maize flour using Lp299 or yogurt resulted in a similar phytate reduction of 65.3% (3.35 ± 0.26 g·kg-1) and 68.7% (3.02 ± 0.01 g·kg-1) respectively. Spontaneous fermentation yielded a phytate reduction of 51.8% (4.65 ± 0.40 g·kg-1). This reduction in phytate content enhanced the estimated bioavailability of iron and zinc, particularly in the soaking-germination-fermentation combination, where the Phytate:Zinc molar ratio (Phy:Zn) dropped from 40.76 to 7.77, representing 81% reduction from the raw maize. The Phytate:Iron molar ratio (Phy:Fe) dropped from 41.42 to 6.24 indicating an 85% reduction. Additionally, fermentation led to a significant increase (p = 0.001) in protein content in maize flour after fermentation, ranging from 7.3 to 10.3% after the various fermentation treatments. There was not significant difference in the protein increase when compared the fermentation types. Lactic acid fermentation of soaked and germinated maize grains, emerged as the most promising process to enhance the bioavailability of essential minerals. This approach could help alleviate mineral deficiencies in populations dependent on maize-based diets. The findings underscore the potential of fermentation to be applied at the household level, which may bring up an alternative for programs and policies focused on reducing micronutrient deficiencies and improving food security in developing regions.

Variability of flour quality indicators of soft winter whea genotypes depending on preceding crop

The article presents the research results of preceding crop and growing season conditions influence on protein content variation, wet gluten content of varieties and breeding lines of soft winter wheat (Triticum aestivum L.). The purpose of the research was to establish the variability of flour quality indicators formation, namely protein content (PC) and wet gluten content (WGC) of soft winter wheat varieties and breeding lines depending on preceding crops in years with different hydrothermal conditions in environments of the central part of the Forest-Steppe of Ukraine. The research was conducted during 2020/21-2022/23 at the V.M. Remeslo Myronivka Institute of Wheat of NAAS of Ukraine. The influence of five predecessors on protein content and wet gluten content in flour of 12 genotypes of soft winter wheat was determined. Field, laboratory and statistical research methods were used. It was established that years with different hydrothermal conditions reveal unequal effects on the formation of flour quality indicators. It was found that under arid growing conditions the genotypes of soft winter wheat form a higher protein content and wet gluten content. The unequal influence of preceding crops on the formation of flour quality indicators under different research conditions was noted. Higher quality indicators of flour were determined after soybean as preceding crop (PC = 14.9%, WGC = 32.2%) in 2020/21, after corn (PC = 14.8%, WGC = 32.0%) in 2021/ 22, after green fallow (PC = 11.4%, WGC = 25.5%) in 2022/23. During three years the lowest values of protein content (9.4-11.8%) and wet gluten content (13.2- 24.0%) was noted after sunflower. The most stable genotypes of the influence of the predecessor on the protein content were identified – MIW «Feyeriya», MIW «Vidznaka» and «Lutescens 60400» were the most stable ones, while «Lutescens 60049» and «Lutescens 60302» were the most stable according to both indicators of flour quality. The determining influence for year conditions on flour quality indicators was established (PC – 21.9%, WGC – 35.2%): significant (PC – 17.6%, WGC – 17.0%) – predecessor and essential – interaction of factors year × preceding crop (PC – 17.5%, WGC – 10.4 %) and genotype × year × preceding crop (PC – 12.9%, WGC – 8.7%). The genotype share was 4.3% for protein content and 7.6% for wet gluten content. The genotypes with the most and the least parts of the influence of the studied factors were identified. A reliable strong (r = 0.86) linear relationship between protein content and wet gluten content in varieties and breeding lines of soft winter wheat was determined. The identified influence features of predecessors on the formation of flour quality indicators should be taken into account when growing winter wheat. Key words: Triticum aestivum L., protein content, wet gluten content, growing season conditions, predecessor, variation coefficient, ANOVA.

Chemical composition and consumer acceptability of oyster mushroom and sorghum-pearl millet based composite flours

Due to over-reliance on starchy staple foods in Kenya Micronutrient deficiency (MD) and Protein Energy Malnutrition (PEM) are the major nutritional concerns. Despite these foods being characterized by low nutrient densities, they are still used as main food ingredient especially in making porridges. Therefore, this study intended to develop composite flour of sorghum-pearl millet blends fortified with oyster mushroom and further evaluate its chemical composition and consumer acceptability. The sorghum and pearl millet were soaked in tap water then solar dried followed by milling into flour. Oyster mushrooms were also solar dried and milled. Subsequently, oyster mushroom was substituted to sorghum-pearl millet blends at 10–50 % to achieve the composite flours. Proximate composition of the samples was determined using standard methods, Inductively Coupled Plasma Optical Emission Spectroscopy and Ultra Performance Liquid Chromatography Ultraviolet Spectroscopy/Mass Spectrometry were used for mineral and vitamin analyses, respectively. In addition, consumer acceptability test was done on thin porridges was also carried out using untrained panelists. Protein content of the composite flours increased from 11.15–19.74 %, and there were significant increases in fiber (2.68–10.66 %) and ash (1.38 % to 5–79 %). Mineral content increased with Ca, P, Na, K, Mg, Zn and Fe as high as 286.25 mg/100 g, 2088.05 mg/100 g, 167.55 mg/100 g, 1833.05 mg/100 g, 136.75 mg/100 g, 4.22 mg/100 g and 9.46 mg/100 g respectively. An improvement of B1, B2, B3, B6 and B9 vitamin contents was also observed. Sensory analysis showed relatively moderate overall acceptance of thin porridges from the composite flours, although the acceptability decreased with the increase in oyster mushroom. Specifically, composite flour with 50% oyster mushroom was rich in most nutrients but it had the lowest scores for the sensory attributes. In conclusion, addition of oyster mushroom increased the overall nutritional composition of local cereal based staple foods an indication of potential solution to PEM and MD.

Study of Ancient and Modern Wheat Grain Textures, Physiochemical Properties, and Biscuit Quality

We conducted a comprehensive study to investigate how different types of wheat affect the quality of biscuits. Our research included an ancient wheat variety called T. spherococcum, as well as present-day cultivated hard wheat varieties and soft wheat varieties (T. aestivum). We compared three hard wheat varieties (MACS6478, MACS2496, NI5439) and two soft wheat varieties (HS 490, NIAW3170) with ancient wheat (T. spherococcum) to analyze various aspects such as agronomic, grain and flour physicochemical, dough mixing, and biscuit quality parameters. Our results showed that soft wheat has a weaker association between starch and the protein matrix in the grain, leading to less starch damage, a lower particle size index (PSI), and higher flour recovery than hard wheat. Soft wheat flour also has lower gluten strength, a higher gliadin fraction, and decreased mixing resistance. Additionally, soft wheat flour has lower starch damage, which results in lower alkaline water retention capacity (AWRC) than hard wheat flour. These physiochemical findings helped us better understand how these traits related to biscuit quality. The study concluded that simple and fast physiochemical tests such as PSI, MST, AWRC, and flour protein content would help to select the best biscuit-quality wheat. These tests are quick and simple and do not need high-end sophisticated instruments. We also concluded that T. spherococcum was a hard wheat, and its flour physicochemical dough mixing properties were similar to that of hard wheat. It also produced inferior quality biscuits like hard wheat.

РОЛЬ РАЗМЕРА ЧАСТИЦ В УЛУЧШЕНИИ КАЧЕСТВА ПОРОШКОВ ПШЕНИЦЫ, ТЫКВЫ, ДЫНИ И МОРКОВИ

Particle size plays an important role in the physico-chemical properties of food powders. In this study, the effect of particle size on the quality and characteristics of wheat, pumpkin, melon and carrot powders was studied. By changing the particle size, we sought to improve the solubility rate, increase the surface area and accelerate chemical reactions, which eventually led to the production of high-quality fruit and vegetable powders that can be stored for a long time and used to prepare fresh fruit juices. The results obtained are important for the food industry of Kazakhstan and the whole world, where these powders are widely consumed. In particular, the results of this study can be used to develop new processing methods for these powders, which can be used to improve their nutritional value, taste and shelf life. In addition, this study highlights the importance of considering particle size as a critical factor in the production of food powders. In particular, it has been found that finer flour particles create a finer texture and denser products, resulting in higher quality bread with excellent sensory and textural properties. In addition, the smaller particle size increases the flour's tendency to absorb water and makes carbohydrates more susceptible to enzymatic hydrolysis. The protein content of flour is also crucial, the ideal range is 10-11.5%.

Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice

Modification technology of starch has been developed to enhance its utilization in the food industry and for health-related purposes. Starch serves as a carbohydrate source that contributes to energy when digested in the body. The starch modification enables starch to be converted into resistant starch. This study investigated the physicochemical properties of vermicelli made from modified rice flour. The rice flour used in this study originated from three varieties: white rice, brown rice, and black rice. The physicochemical properties of vermicelli evaluated were chemical composition, pasting properties, and starch morphology. Analyses were conducted on both the rice flour and the vermicelli product. The results indicate that the protein content in rice flour ranged from 10.30% to 10.87% (dry weight), whereas the protein content in vermicelli decreased to 9.78% to 10.26% (dry weight). There was also a decrease in other components like lipid content, amylopectin, anthocyanin, and crude fiber. The antioxidant activity of vermicelli tended to be lower than that of the flour form, as did the anthocyanin content. Processing rice flour enhanced the water-holding capacity of starch and reduced its swelling power. Rice flour modification can be employed as an alternative to improve the functional properties of starchy food materials.

Effect of Nitrogen Topdressing on Seed Yield and Flour Protein Content in Semidwarf Common Buckwheat

This study evaluated the effects of nitrogen topdressing on the semidwarf common buckwheat (line ‘18-601’), focusing on growth, seed yield, and flour protein content. We conducted a field experiment and applied four nitrogen topdressing treatments at different growth stages: basal fertilization alone (2-0-0), basal fertilization plus nitrogen at flower bud appearance (2-2-0), basal fertilization plus nitrogen at full flowering (2-0-2), and basal fertilization plus nitrogen at both stages (2-2-2), using a randomized complete block design, with each plot measuring 1.2 × 2.5 m. Basal dressing was applied at 2, 8, and 4.7 g m-2 N, P2O5, and K2O, respectively. Nitrogen topdressing significantly increased chlorophyll content. The branch number, seed yield, number of seeds per square meter, and flour protein content tended to increase with nitrogen topdressing. The highest seed yield and protein content were observed in the 2-0-2 treatment, suggesting that nitrogen application at full flowering optimizes the yield and nutritional quality of semidwarf buckwheat. These findings highlight the importance of timing in nitrogen topdressing to enhance the agronomic and nutritional value of semidwarf common buckwheat.

Comprehensive Review of the Quality and Processing Suitability of U.S. Hard Red Spring Wheat: Current Strategies, Challenges, and Future Potential Scope

Hard red spring (HRS) wheat cultivated in the Northern Great Plains of the United States is often considered as premium-quality wheat because of its potential to produce high-quality end-products. The potential of HRS wheat mainly stems from its high protein and strong gluten contents, which make it a valuable ingredient for baking, especially specialized bakery products. It can also be blended with other wheat types for improved flour protein content and is well suited for sourdough, frozen dough, and clean-label baking. However, keeping its quality attributes consistent is often challenging due to the complex interplay of genetic and environmental factors in regulating them. This is further intensified by unpredictable weather events and pest infestations which cause a deterioration of quality. Although HRS wheat is widely used to improve the quality of end-products, comprehensive information about the scientific reasons behind these quality attributes is still lacking. This review summarizes scientific information regarding the unique quality attributes of hard red spring (HRS) wheat and its exclusive applications in the food industry, particularly for high-quality baking. It also identifies the challenges in upholding the standards of HRS wheat and discusses possible strategic approaches to further elevate its quality attributes. The insights gained from this review will be beneficial to a broad spectrum of stakeholders in the food industry, including bakers, millers, breeders, growers, and the scientific community.

Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours

Wheat flour is the basic flour for flour confectionaries; however, its strict agronomic requirements limit its cultivation in many regions of the world. Hence, it has to be imported, raising the cost of production. Researchers are on the lookout for cheaper alternatives from locally available materials, and this has led to the use of composite flours. This study aimed to evaluate the quality attributes of wheat and aerial yam composite flours and the properties of biscuits produced from the composite flours. The composite flours were analyzed for their functional, proximate, mineral and phytochemical properties. While the biscuits were evaluated for their physical, microbial and sensory properties. Results showed a significant increase in the protein, fibre and fat contents of the composite flour in comparison to the control with values ranging from 5.77-7.18%, 0.4-0.62%, and 3.4-3.62%, respectively. Calcium (1.16-1.69 mg/100 g), iron (0.38-0.67 mg/100 g), magnesium (24.00-35.38 mg/100 g), potassium (2.87-5.06 mg/100 g), sodium (0.20-0.28 mg/100g) and phytochemicals were also observed to increase in the composite flours. The composite flours also had lesser bulk densities (0.70-0.75 g/ml) and higher water absorption capacities (113.50-134.00 g/ml) than 100% wheat flour (0.77 g/ml and 102.50 g/ml, respectively). The physical and sensory properties of the biscuits produced from the composite flours compared favourably with those produced from the control flour as there was no significant difference in the diameter, taste, crispness and overall acceptability of the biscuits. The findings showed the suitability of aerial yam flour as an alternative to wheat flour.

Registration of ‘FL16045‐25’: An early‐maturing, high‐yielding, disease‐resistant soft red facultative wheat cultivar for the southern United States

Abstract‘FL16045‐25’ (Reg. no. CV‐1207, PI 704484), a soft red, facultative doubled‐haploid wheat (Triticum aestivum L.) cultivar, was developed and tested as FL16045DH‐25 by the University of Florida and released in October 2022. FL16045‐25 was derived from the cross MD07W478‐14‐5/GA06112‐13EE16. It is well adapted from Texas to Virginia and provides producers with an early‐season, facultative (Vrn‐A1_short), medium‐height, awned, semi‐dwarf (Rht2) cultivar that has high yield potential, good straw strength, good grain volume weight, and good end‐use quality. It expresses moderate‐to‐high levels of resistance to most diseases prevalent in the southern United States. Molecular marker analysis confirms the presence of Sbm1, Yr17/Lr37/Sr38, Lr18, Sr36/Pm6, Pm54, and Pm1a‐linked disease‐resistant genes. The yield average of FL16045‐25 from 41 environments during 2020–2022 ranged from 4211 to 5782 kg ha−1, which is competitive with check cultivars that are widely used in the southern part of the United States. The grain volume weight of FL16045‐25 ranged from 749 to 785 kg m−3 (32 environments), which was higher than most of the checks. FL16045‐25 has soft grain texture with softness equivalence varying from 51.3% to 59.3% and sodium carbonate solvent retention capacity (SRC) ranging from 66.8% to 68.5%. Flour yields on a Quadrumat Senior milling system varied from 68.7% to 69.5%. Flour protein content varied from 8.9% to 9.1%. Cookie spread diameter varied from 19.4 to 19.5 cm. The presence of TaSus2‐2B, Sucrose Synthase2 gene on 2B or 2G:2B, was confirmed by marker analysis.

Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification.

Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour, milk and SPI (508.74, 13.28, 491.78 µg/g). Due to the moisture content of soybean milk (88.50%) against (7.10%) in soybean flour, the latest showed higher nutrients concentrations. The prepared calcium (20 mM/10 g SPI) and vitamin E (100 mg/g SPI) nanoparticles (ECSPI-NPs) exhibited that they were effectively synthesized under transmission electron microscope (TEM), stability in the zeta sizer analysis and safety up to IC50 value (202 ug/mL) on vero cell line. ECSPI-NPs fortification (NECM) enhanced significantly phenolic content (149.49 mg/mL), taste (6.10), texture (6.70) and consumer overall acceptance (6.54). Obtained results encourage the application of the prepared ECSPI-NPs for further functional foods applications.

Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes

Wheat proteins can trigger immunogenic reactions due to their resistance to digestion and immunostimulatory epitopes. Here, we investigated the peptidomic map of partially digested bread samples and the fingerprint of epitope diversity from 16 wheat genotypes grown in two environmental conditions. Flour protein content and composition were characterized; gastric and jejunal peptides were quantified using LC-MS/MS, and genotypes were classified into high or low bread protein digestibility. Differences in flour protein content and peptide composition distinguish high from low digestibility genotypes in both growing environments. No common peptide signature was found between high- and low-digestible genotypes; however, the celiac or allergen epitopes were noted not to be higher in low-digestible genotypes. Overall, this study established a peptidomic and epitope diversity map of digested wheat bread and provided new insights and correlations between weather conditions, genotypes, digestibility and wheat sensitivities such as celiac disease and wheat allergy.

Effects of nitrogen fertilizer on the physicochemical, structural, functional, thermal, and rheological properties of mung bean (Vigna radiata) protein

Nitrogen fertilizer can affect the seed quality of mung bean. However, the effects of nitrogen fertilizer on the properties of mung bean protein (MBP) remain unclear. We investigated the effects of four nitrogen fertilization levels on the physicochemical, structural, functional, thermal, and rheological properties of MBP. The results showed that the amino acid and protein contents of mung bean flour were maximized under 90 kg ha−1 of applied nitrogen treatment. Nitrogen fertilization can alter the secondary and tertiary structure of MBP. The main manifestations are an increase in the proportion of β-sheet, the exposure of more chromophores and hydrophobic groups, and the formation of loose porous aggregates. These changes improved the solubility, oil absorption capacity, emulsion activity, and foaming stability of MBP. Meanwhile, Thermodynamic and rheological analyses showed that the thermal stability, apparent viscosity, and gel elasticity of MBP were all increased under nitrogen fertilizer treatment. Correlation analysis showed that protein properties are closely related to changes in structure. In conclusion, nitrogen fertilization can improve the protein properties of MBP by modulating the structure of protein molecules. This study provides a theoretical basis for the optimization of mung bean cultivation and the further development of high-quality mung bean protein foods.

Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shading

Although wheat (Triticum aestivum L.) grain protein content is increased by shade stress, the relationship between the baking quality of wheat flour and protein composition and structure remains unclear. Here, we investigated the effects of shade stress on wheat flour protein composition and structure. The contents of the flour protein, α/β-gliadins and disulfide and hydrogen bonds were significantly increased by shade stress. Glutenins, UPP%, and β-sheet contents also increased, whereas that of α-helices decreased. Spearman correlations revealed that the flour protein content, Glu:Gli ratio, and disulfide, hydrogen, and ionic bonds can predict the specific volume and number of crumb cells in bread, whereas α/β-gliadins content can predict the crumb cell wall thickness and diameter of bread. Under shade stress, variations in protein composition and structure help increase the specific volume and crumb cells number and decrease crumb cell wall thickness and diameter of bread, ultimately leading to improved baking quality.

Predicting Rheological Properties of Wheat Dough from Flour Properties Using NIR Coupled with Artificial Neural Network

Highlights A multi-layered perceptron type artificial neural network (ANN) was developed to predict the farinograph properties of wheat dough. ANN models with two to four hidden layers were developed for each Farinograph response, i.e., water absorption, dough development time, and dough stability. Permutation importance and Shapley values analysis emphasized the significance of protein content in model prediction. The developed model would serve as a decision support tool for flour mill and bakery managers and would assist in adapting flour mill settings and modifying processing parameters in bakeries. Abstract. Farinograph analysis serves as the standard for determining the baking quality of wheat flour. It measures the water absorption (WA), dough development time (DDT), and stability (DS) of wheat dough. These characteristics depend on wheat flour properties such as protein content, moisture, ash, and falling number. Additionally, farinograph analysis is costly, time-consuming, and requires skilled personnel. Therefore, an artificial neural network (ANN) model was developed to predict the farinograph properties of wheat dough as a function of flour properties. The models were developed using data from 192 wheat samples. Multi-layer perceptron-type feed-forward ANN models with increasing complexity were developed for each response variable, i.e., ANN-WA, ANN-DDT, and ANN-DS, and model success was evaluated via mean squared error (MSE) and correlation coefficient (r). The optimal models had two to four hidden layers, each with five to sixty neurons, and exhibited the lowest MSE and highest r values. In terms of predictive performance, the models ANN-WA and ANN-DDT (r = 0.79) demonstrated superior performance when compared with ANN-DS (r = 0.63). A feature importance analysis was conducted to provide insight on variable contributions, underscoring the significance of flour protein content in the model’s prediction. The study explored the applicability of data-driven ANN models in predicting the rheological characteristics of dough. The developed models could serve as a decision support tool and aid millers in adjusting mill settings and bakers in modifying dough mixing based on dough rheology. Keywords: Artificial neural network, Dough rheology, Farinograph analysis, Milling, NIR.

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.

Performance Of Balitbangtan Native Chicken With Various Level of Leucaena leucocephala Leaf Flour in Feeds

Feed is the largest production input at the farm, include in native chiken farm. Ingredieent of feed devine in two part, there are as resource energy and resoursce protein. Protein source feed are relatively more expensive than energy source. Lamtoro leaves (Leucaena leucocephala) is a legume source of protein that can grow well in tropical and dry climates. The crude protein content of lamtoro leaf flour can reach above 20% so that it has the potential as a protein source feed ingredient for chicken livestock. This research was conducted to determine the level of proportion of lamtoro leaf meal in chicken feed, in this case the Balitbangtan superior native chicken (KUB) without affecting its performance. The combination of 4 treatments with different proportions of lamtoro leaf meal in the feed, namely P0 = 0%, P1 = 5%, P2 = 10% and P4 = 15%, with each treatment consisting of 3 groups containing 5 KUB chickens aged 4 weeks with initial body weight 247 – 255 g. Length of maintenance/research 8 weeks (up to 12 weeks of age). Parameters observed were feed consumption, final body weight, daily body weight growth, and feed conversion. The results showed that there was no significant difference between treatments (P>0.05) both in the level of feed consumption, daily body weight gain, and feed conversion. It can be concluded that lamtoro leaf flour can be used up to a level of 15% in the grower phase of KUB chicken livestock rations.