Flour Protein Content Research Articles

Effect of Early Harvest and Variety Difference on Grain Yield and Pasting Properties of Brown Rice

Green grains that are harvested before maturity and dehulled have been reported to have higher nutritional value than fully matured brown rice. Two years of aerobic field experiments were conducted to determine the effect of variety, early harvest and their interaction, on grain yield and pasting properties of brown rice. Eight varieties were grown under well-watered or water deficit conditions and harvested between 15–35 days after flowering (DAF). The maximum yield of green rice was obtained when crops were harvested between 20–25 DAF for well-watered condition and 15–20 DAF for water deficit condition. The paddy yield on these early harvest dates was on average 66% of mature paddy rice yield. Varieties were consistent in paddy yield at early harvest 20–25 DAF with correlation coefficient being 0.897 ** between the two years. Rapid visco-analysis (RVA) showed that developing grains had lower pasting viscosities than mature grains. However, the variety difference had a greater effect on pasting viscosities than the harvest time. Varieties were consistent in pasting characteristics between early and mature harvests, and between growing seasons. Water deficit reduced grain yield but did not significantly affect the pasting characteristics of flour gel, amylose and protein content. The RVA showed that final viscosity and setback viscosity in brown rice flour harvested at 15 DAF were only 84% and 76% of those in mature brown rice, indicating that developing grains were likely to produce softer cooked rice than mature grain. The results on differences in pasting characteristics between developing and mature grains provide more options in developing food products with desired gel properties.

Multi-Trait Multi-Environment Genomic Prediction for End-Use Quality Traits in Winter Wheat.

Soft white wheat is a wheat class used in foreign and domestic markets to make various end products requiring specific quality attributes. Due to associated cost, time, and amount of seed needed, phenotyping for the end-use quality trait is delayed until later generations. Previously, we explored the potential of using genomic selection (GS) for selecting superior genotypes earlier in the breeding program. Breeders typically measure multiple traits across various locations, and it opens up the avenue for exploring multi-trait–based GS models. This study’s main objective was to explore the potential of using multi-trait GS models for predicting seven different end-use quality traits using cross-validation, independent prediction, and across-location predictions in a wheat breeding program. The population used consisted of 666 soft white wheat genotypes planted for 5 years at two locations in Washington, United States. We optimized and compared the performances of four uni-trait– and multi-trait–based GS models, namely, Bayes B, genomic best linear unbiased prediction (GBLUP), multilayer perceptron (MLP), and random forests. The prediction accuracies for multi-trait GS models were 5.5 and 7.9% superior to uni-trait models for the within-environment and across-location predictions. Multi-trait machine and deep learning models performed superior to GBLUP and Bayes B for across-location predictions, but their advantages diminished when the genotype by environment component was included in the model. The highest improvement in prediction accuracy, that is, 35% was obtained for flour protein content with the multi-trait MLP model. This study showed the potential of using multi-trait–based GS models to enhance prediction accuracy by using information from previously phenotyped traits. It would assist in speeding up the breeding cycle time in a cost-friendly manner.

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.

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

AbstractLegume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and functional properties. This study aimed to characterize and examine the water interactions of different legume flours: navy bean, chickpea, pea, and lentil. For this purpose, in addition to the standard techniques (proximal analysis, Fourier transform infrared, protein solubility, and water solubility/absorption index), time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry was also performed to explain the molecular interactions in the flours. Based on the results, carbohydrate and protein content of legume flours varied from 67.44 to 72.23 (g/100 g dw) and 23.19 to 27.03 (g/100 g dw) with low fat (0.86–5.44 [g/100 g dw]) and moisture content (6.01–8.14 [g/100 g dw]). Despite the slight differences in their compositions being small, moisture, protein, and carbohydrate contents influenced flour–water interactions. Thus, flour–water mixtures were assessed, and findings showed that water solubility index (WSI) followed the order: chickpea > lentil > navy bean > pea, whereas water absorption index (WAI) followed the order: pea > navy bean > lentil > chickpea. T2 relaxation times measured by NMR and protein solubility results were also in accordance with these results. The results of this study demonstrated that legume flours that were investigated offered potential for commercial applications. Because various food applications require different flour–water interactions, a suitable flour can be selected by considering these results.

A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes

In this study, a comparative investigation on the structural, technofunctional and bioactive properties of protein concentrates from different common bean genotypes was performed. Protein extractions were carried out at different pH and salt concentrations and the highest protein content for the concentrates (77.7%) was determined for pH 11 and 0.4% of salt. The protein content of the common bean flour and their protein concentrates was in the range of 22–26.93% and 72.97–77.99%, respectively. For bioactive properties, total phenolic content ranged between 578.9 and 1355.9 and 313.5–1219.1 mg GAE/kg, for bean flours and protein concentrates, respectively. Two genotypes (G7 and G8) were the samples showing the superior biofunctional properties compared to the others. Thermal characterization showed that Td and ΔH values were in the range of 64.95–94.33 °C and 76.64–122.3 j/g, respectively. SDS-PAGE analysis revealed that the major band corresponded to the 7S vicilin. Principal component analysis showed that G2 and G6 had different characteristics in terms of technofunctional parameters while G7 and G8 were differed from the other genotypes in terms of bioactivity. The results showed that the proteins of common beans could be evaluated as good source due to high bioactivity for the enrichment of food formulations.

Получение поликомпозитной муки из продуктов переработки зерна

Federal State Institution «Scientific and Production Association «Special quipment and Communications» of the Ministry of Internal Affairs of the Russian Federation Bread products occupy upto 40 % percent in the diet of our country,most of them are products based on cereals and various types of flour. To enrich wheat flour with polyunsaturated fatty acids and vegetable protein, white flax and lentil seeds were used, with the addition of no more than 15 %. The grinding of a three-component grain mixture was carried out according to a simplified scheme using a torn and six grinding systems. The scheme of grinding a three-component grain mixture included 1 torn and 6 grinding systems. The grinding products were sorted as follows: a 220 μm sieve was used on 1 torn system, and a 132 μm sieve was used on subsequent systems. In general, the fineness of the flour was characterized by the following indicators: the residue on a sieve of 180 microns is not more than 2 %, the passage of a sieve of 140 microns is at least 80 %, which meets the requirements for wheat flour of the 1st grade. The carried out grinding made it possible to establish that the use of cereals instead of wheat grain leads to a significant simplification of the grinding scheme with a high yield of products. The introduction of flax seeds and lentils into the composition of the grinding mixture made it possible to increase the protein content in flour by about 50 %, and the fat content by 2 times. The learned flour, consisting of 85 % wheat groats, 5 % white flax seeds and 10 % lentils, is a product of increased nutritional value and can be used in the production of bakery and confectionery products.

Trait collection of spring durum wheat by pasta properties as a source of valuable starting material for breeding

Aim. To evaluate the genetic diversity of spring durum wheat accessions, to systematize them, to select reference accessions for pasta qualities and valuable economic traits, and to form a trait collection. Results and Discussion. 2016-2019 studies resulted in the trait collection by pasta qualities based on the genetic diversity of spring durum wheat accessions from the NCPGRU collection. The trait collection comprises 64 accessions from 11 countries (including 17 Ukrainian accessions; the foreign ones were received from the following countries: 22 accessions from Kazakhstan; nine – from Russia; three – from Italy; three – from France; three – from Azerbaijan; two – from Canada; Belarus, USA, Syria, and Albania provided one accessions each). The collection accessions represent one botanical species (Triticum durum Desf.) and seven varieties (var. falcatimelanopus, var. hordeiforme, var. leucomelan, var. leucurum, var. melanopus, var. muticohordeiforme, var. rubriprovinciale). The collection was formed by 20 traits, including; in addition to the main indicators of pasta qualities of grain (vitreousness, flour and pasta color, weight increase, volume increase, cooking loss, total pasta score), valuable economic traits were also studied: growing period, performance, plant height, resistance to diseases and lodging, thousand kernel weight, protein content in grain and flour. Eleven spring durum wheat accessions with high pasta qualities (the total score of 7.0-9.0 points) were identified: Meisa, Nadiusha, МІП Kseniia (UKR), Omskaia Biriuza, Dar Chernozemia 2 (RUS), Rozaliia (BLR), Boshak, Kustanayskaia 1, Asangaly 20 (KAZ), Valdyur (FRA), and Capeiti 8 (ITA). The collection comprises 12 valuable accessions registered with the NCPGRU: Kharkivska 27, Kharkivska 39, Terra, MIP Raiduzhna, Damsinskaia 40, Valnova, Capeiti 8, Senatore Cappelli, etc. Conclusions. Decline in the spring durum wheat area in Ukraine leads to the production of pasta mainly from bread wheat flour or from imported raw materials. Our research is focused on solving this problem. The trait collection by pasta qualities is of significant value for science and production. It is starting material to breed new productive cultivars with high grain quality and a set of important economic characteristics.

Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms

Amadumbe (Colocasia esculenta), commonly known as Taro is an indigenous underutilised crop of Southern Africa. Limited utilisation of amadumbe grown in the region may be attributed to the lack of enough information on its corms and storage proteins. In this study, albumin, and globulin fractions from three landraces were investigated for their physicochemical and functional properties. Crude protein contents of amadumbe flours ranged between 2–4%. Amadumbe flours were rich in lysine (5.3 g/100 g) and leucine (9.1 g/100 g). Three major protein families were identified corresponding to albumin and globulin with approximately 55-60 kDa, 20–22 kDa and 14 kDa, respectively. FTIR revealed a protein secondary structure dominated by β-sheets and β-turns. Intrinsic fluorescence results suggested that all albumin and globulin fractions had well-defined tertiary structures. The protein solubility of albumin and globulin fractions were minimal at pH 5. Hydrophobicity data seemed to correlate with emulsification behaviour of the protein fractions. Amadumbe proteins and its albumin and globulin fractions can be a promising source for food protein applications.

Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.

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.

Effect of &lt;i&gt;Tribolium castaneum&lt;/i&gt; (Herbst) (Coleoptera: Tenebrionidae) Infestation on Wheat Flour Quality at Different Temperatures

Tribolium castaneum is one of the most destructive insects infesting cereals and their products worldwide. The quality changes of wheat flour infested by initial 0 (as a control), 2, 4, 6, and 8 adults of T. castaneum in 500 g wheat flour were investigated at 15, 25, and 30°C after different storage periods. The quality of wheat flour changed little during 150 d storage at 15°C, but it significantly decreased with increasing initial insect density and storage time during 150 d storage at 25 and 30°C. The moisture content, fatty acid value, falling number, and protein content of wheat flour were 12.21±0.19%, 190.08±3.51 mg KOH (100 g)-1, 208.67±7.23 s, and 14.25±0.02% after 30 d storage at 30°C, respectively. The wet gluten content and dry gluten content of wheat flour could not be detected after 90 d storage at 25 and 30°C. These results provide useful information for maintaining wheat flour quality.

Genetic Mapping of Quantitative Trait Loci for End-Use Quality and Grain Minerals in Hard Red Winter Wheat

To meet the demands of different wheat-based food products, traits related to end-use quality become indispensable components in wheat improvement. Thus, markers associated with these traits are valuable for the timely evaluation of protein content, kernel physical characteristics, and rheological properties. Hereunder, we report the mapping results of quantitative trait loci (QTLs) linked to end-use quality traits. We used a dense genetic map with 5199 SNPs from a 90K array based on a recombinant inbred line (RIL) population derived from ‘CO960293-2’/‘TAM 111’. The population was evaluated for flour protein concentration, kernel characteristics, dough rheological properties, and grain mineral concentrations. An inclusive composite interval mapping model for individual and across-environment QTL analyses revealed 22 consistent QTLs identified in two or more environments. Chromosomes 1A, 1B, and 1D had clustered QTLs associated with rheological parameters. Glu-D1 loci from CO960293-2 and either low-molecular-weight glutenin subunits or gliadin loci on 1A, 1B, and 1D influenced dough mixing properties substantially, with up to 34.2% of the total phenotypic variation explained (PVE). A total of five QTLs associated with grain Cd, Co, and Mo concentrations were identified on 3B, 5A, and 7B, explaining up to 11.6% of PVE. The results provide important genetic resources towards understanding the genetic bases of end-use quality traits. Information about the novel and consistent QTLs provided solid foundations for further characterization and marker designing to assist selections for end-use quality improvements.

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

AbstractBackground and objectivesAir classification is a physical process based on particle size and density used to separate pulse flours into protein and starch concentrates. Little information is available on how variety and crude protein content affect physicochemical and functional properties of the air‐classified yellow pea proteins. The objective of this work was to investigate the effect of flour protein content on particle size (PS), yield, protein separation efficiency (PSE), composition, anti‐nutritional factors, and functionality of the air‐classified protein concentrates derived from commercially grown yellow pea varieties.FindingsPea protein concentrates obtained from high‐protein flours had lower PS, PSE, starch, insoluble and total dietary fiber (IDF and TDF), sucrose, raffinose, and stachyose, but higher protein, foaming capacity (FC), and foaming stability (FS) at 30–120 min than that from low‐protein flours. Crude protein of the pea flours had no significant effect on yield, ash, soluble dietary fiber (SDF), phytic acid (PA), trypsin inhibitor activity (TIA), water‐holding capacity (WHC), oil absorption capacity (OAC), and oil emulsion capacity (OEC) of the corresponding protein concentrates. Among pea varieties, PS, yield, starch, IDF, TIA, sucrose, oligosaccharides, and FS at 30 min of the protein concentrates varied significantly but their PSE, protein, ash, SDF, PA, WHC, OAC, OEC FC, and FS at 10, 60–120 min remained similar.ConclusionsAir classification is better suited to using high‐protein pea flour due to low oligosaccharides, high‐protein concentration, and foaming properties of resulting protein fractions compared to concentrates derived from low‐protein peas. However, lower PSE could be a concern due to presence of more small starch particles in the high‐protein pea samples.Significance and noveltyThis study showed the relationships between flour protein content and characteristics of the air‐classified protein concentrates from yellow peas and identified areas for improvement.

Trait associations and genetic variability in field pea (Pisum sativum L.): Implications in variety development process

AbstractBackground and objectivesResearch and breeding for pea protein extraction are likely to play an important role as the demand for pea protein increases. Developing pea cultivars with high protein concentration could be a top breeding priority. Identification of the traits to select for and understanding the relationships between them will optimize the breeding process. Protein was extracted from 26 green and 30 yellow pea genotypes grown in four and two environments, respectively.FindingsDuring dehulling/decortication, approximately 15.6% of the pea seed was removed as seed coat, with a low of 10.1% and a high of 20.4%. The protein concentration of split pea flour varied between 18.9% and 29.3%. Split pea had 1.4 percentage point higher protein than the whole pea. Flour protein concentration varied among environments, with Fairfield, WA having the highest mean values. Protein isolate yield ranged from 14.8% to 21.1%, with a mean of 17.8%. Protein recovery from split pea flour ranged from 57.4% to 76.3% across all pea types, with a mean of 65.7%. On average, about 61.6% of the initial sample ended up in the starch‐rich byproduct fraction. The remaining 20.6% the initial samples lost as soluble material during the extraction process. Correlation analysis indicated that flour protein concentration was positively correlated with protein isolate yield and purity but negatively with yield of the starch‐rich byproduct.ConclusionsIncreasing protein concentration leads to increased protein yield and reduced the loss as byproduct during the extraction process. Further studies are required to understand the relationships of protein isolate yield and purity with functional properties of protein.Significance and noveltyThe associations among traits imply that the flour protein concentration could be used in the selection process. Increasing protein concentration could be one key input in proving pea cultivars for protein isolation.

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.

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

Nitrogen and cultivars as field strategies to improve the nutritional status of wheat grain and flour

Wheat grows better and accumulates more nutrients in its grains when fertilized with N. However, improvements in grain quality and flour could be affected during the milling process and by differences in the edaphoclimatic conditions where the crop is grown. Field experiments were performed in Ponta Grossa-Paraná and Itaberá-São Paulo, Brazil, during 2015, under a randomized complete block system, with three replicates and a factorial design, with five cultivars (BRS Gralha Azul, TBIO Sinuelo, TBIO Toruk, CD 1104 and ORS Vintecinto) and six rates of N fertilization (0, 40, 80, 120, 160, and 200 kg N ha−1) as the factors. The N fertilization increased wheat yield (from 1315 to 3017 kg ha−1) and grain protein content (from 158 to 173 kg ha−1) in Ponta Grossa, but not in Itaberá (average grain yield of 4024 kg ha−1). The N fertilization increased the flour protein content in the two locations and the Zn content in the grains and in the flour in Itaberá, but not in Ponta Grossa. Wheat cultivars presented variable concentrations of nutrients in the grains and flour, and the nutrient status in the grains was correlated with that in the flour. In conclusion, both N fertilization and cultivar selection were effective strategies to increase the quality of wheat flour but the magnitude of the improvements were affected by edaphoclimatic conditions.

​Nutritional Quality and Storage Stability of Processed Biofortified Pearl Millet Varieties

Background: Poor shelf life and nutrient availability is a limiting factor in adoption of pearl millet. It can be addressed by indigenous processing like malting, blanching and roasting. This study delineates outcome of processing on protein, fat, ash, nutrient digestibility and storage stability of biofortified pearl millet varieties. Methods: Unprocessed, malted, blanched and roasted millet grains’ flour was analysed and compared for protein, fat, ash and nutrient digestibility. To assess storage stability, flours were stored at 25 ± 1°C at 40 ± 2% RH and fat acidity and per oxide values analysed at an interval of 10 days. Result: It was found that the protein and fat contents of flours decreased on processing. Blanched and roasted flours possessed more ash compared to malted flour. The amount of fat and ash in HC-20 was significantly more than that of Dhanshakti variety. Digestibilities of protein and starch, of processed flours improved significantly and maximum improvement was exhibited by malted flours followed by roasted and blanched. The fat acidity and peroxide value of stored flours increased and this increase was more in unprocessed compared to processed flours. The findings of this study can be useful for augmenting the nutritional and keeping quality of pearl millet.

Karakteristik dan Sifat Tepung Singkong Termodifikasi (Mocaf) dan Manfaatnya pada Produk Pangan

ABSTRACTCassava (Manihot esculenta crantz) has a carbohydrate content of 34%, which is one of the potential commodities in Indonesia. Widely, cassava is used by the people of Indonesia as a staple food and can be processed directly into various local food products. Modern modification of cassava flour currently uses technology that includes physical, chemical or microbiological modifications. Mocaf (Modified Cassava Flour) is a modification of cassava flour using a fermentation technique. The modification process of cassava flour aims to change the characteristics of the flour produced. Changes in the characteristics of the modified cassava flour mocaf encourage its use to become more varied. The stages of making mocaf flour are: cutting / slicing cassava into chips with a thickness ranging from 0.5-1 cm, soaking and fermenting, draining and drying, and the final stage of milling / flouring. The fermentation process is an important process in making mocaf, fermentation involves microbes from both bacteria and fungi. One of the bacteria that is widely used is lactic acid bacteria (LAB) species Lactobacillus plantarum. The fermentation process lasts for 36-72 hours, resulting in an increase in the protein content of mocaf flour. The results obtained by substitution of mocaf flour to wheat flour in wet bread and noodle products ranged from 20%-40%, for cookies products it could reach 100%. Keywords: Fermentation, Mocaf, Cassava

Nutritional and Microbiological Characteristics of Snakehead Fish Flour (Channa Striata) and Its Modification as Weight Enhancing Supplements for Children with Tuberculosis

The variation in the use of snakehead fish flour as food supplement continues to increase. This study aims to provide solutions to improve the nutritional intake of children with TB by analyzing the nutrient content in snakeheaded fish flour (Channa striata) as weight enhancing in Indonesia. Snakehead fish (Channa Striata) processing is divided into three types of supplements: original snakehead fish supplement (without any additional food), snakehead supplement which is varied with tofu dregs, and fish supplement which varied with turmeric extract. The results showed that snakehead fish has a yield of about 2.38-2.97%, and an edible portion of snakehead fish ranged from 50.35-55.12%. Snakeheaded fish contains 0.7% albumin extracted using a Hydrochloric Acid (HCL) solvent at a concentration of 0.25 M. Among the three types of flour, the nutritional content of the original cork fish meal showed the best results. The nutritional composition produced in snake-headed fish flour is 11.05% water content, 5.13% ash content, 79.62% protein, 4.93% fat content, and energy of 363 kcal. The protein content of snakehead fish flour is included in the Quality or Grade I (good) category based on the quality standard of fish flour (Indonesian National Standard 01-2715-1996). The results of the microbiological analysis showed that the snakeheaded fish flour product was free from contamination by pathogenic bacteria include Escherichia coli, Salmonella, and coliform bacteria. The high protein and energy content found in cork fish meals can be used as a basis to develop into a weight-enhancing supplement for children with tuberculosis.