Flour Samples Research Articles

ALTERNATIVE NON-TRADITIONAL SOURCES OF FEED PROTEIN AND AMINO ACIDS

The article presents a literature review on the risks of the global problem of fodder protein and protein amino acids in the feeding of agricultural animals and poultry. Alternative ways of solving it are due to the production and use of non-traditional feed raw materials in feed diets. A number of scientists consider atypical agricultural biotechnological products obtained from insects to be one of the alternative sources of fodder protein and amino acids and see prospects in the development of their production. The most common subjects for study in this regard are crickets, locusts, silkworm larvae, flies, worms, etc. Their protein value, amino acid, fatty acid and mineral composition, the content of vitamins, and other biologically active substances are studied. The development of this direction is considered one of the ways to solve a number of urgent environmental and fodder problems on a biological basis. Рurpose of the research was to study the protein value and complete amino acid composition of flour from insects, namely flour from the larvae of the BSF fly, crickets and snails, and the methods of its determining: crude protein by the Kjeldahl method, digestible protein with the help of 0,2% pepsin, and the digestibility coefficient, and the principles of conducting researches, as well as the characteristics of methods for determining the content of replaceable and essential amino acids, including sulfur-containing, using the Kapel-105M capillary electrophoresis system. As a result of the research, it was found that cricket flour is the least valuable in terms of protein value (digestible protein and digestibility coefficient), and it is also poor in the content of nonessential and essential amino acids, compared to other studied types of insect flour. The best indicators of protein value were noted in the flour from BSF fly larvae in terms of the content of crude and digestible proteins, as well as the digestibility coefficient, which is 75.6%, which indicates its good digestibility by the bodies of animals and birds. The highest content of amino acids is contained in the flour from BSF fly larvae. Taking into account the above results of crude protein content, digestibility, and digestibility in this sample, amino acid digestibility will also be higher compared to other flour samples. In addition, flour from BSF fly larvae is rich in sulfur-containing amino acids. The content of tryptophan and histidine, compared to other types of raw materials, is the highest. The studied samples of insect flour contain a complete set of essential and nonessential amino acids, but BSF fly larvae flour and snail flour are more valuable for essential amino acids.

Graphene quantum dots (GQDs)-modified screen-printed electrode for the determination of cannabidiol (CBD) in hemp seeds flour

In this work, the development of a graphene quantum dots (GQDs)-modified screen-printed carbon (SPCE) electrode for the determination of cannabidiol (CBD), a cannabinoid present in the Cannabis L. Sativa (hemp) plant, is reported. This cannabinoid is non-intoxicating and non-psychoactive, thus CBD-containing drugs as well as CBD-containing foods, are now on the market in many countries due to their health-beneficial effects and pharmacological activities. Because of the increasing interest in analyzing CBD in these real samples, we analyzed here a sample of hemp flour that was used for testing the developed CBD electrochemical sensor. Preliminary work devoted to optimizing the analysis conditions, allowed to development of a GQDs-modified electrode with promising characteristics for the simple screening of CBD. The electroanalytical tests for CBD detection showed a sensitivity of 0.98 μAμM-1 cm−2, which is increased by 2-folder compared to bare SPCE, and a limit of detection (LOD) equal to 0.277 μM. The developed GQDs/SPCE sensor and the analysis procedure were then applied for the CBD analysis in a hemp seeds flour sample. Based on the results obtained, the advantages/disadvantages evidenced by operating with the developed electrochemical sensor in the analysis of CBD in real samples were discussed.

A Highly Sensitive and Group-Specific Enzyme-Linked Immunosorbent Assay (ELISA) for the Detection of AFB1 in Agriculture and Aquiculture Products.

Aflatoxins (AFs) including AFB1, AFB2, AFG1 and AFG2 are widely found in agriculture products, and AFB1 is considered one of the most toxic and harmful mycotoxins. Herein, a highly sensitive (at the pg mL-1 level) and group-specific enzyme-linked immunosorbent assay (ELISA) for the detection of AFB1 in agricultural and aquiculture products was developed. The AFB1 derivative containing a carboxylic group was synthesized and covalently linked to bovine serum albumin (BSA). The AFB1-BSA conjugate was used as an immunogen to immunize mice. A high-quality monoclonal antibody (mAb) against AFB1 was produced by hybridoma technology, and the mAb-based ELISA for AFB1 was established. IC50 and limit of detection (LOD) of the ELISA for AFB1 were 90 pg mL-1 and 18 pg mL-1, respectively. The cross-reactivities (CRs) of the assay with AFB2, AFG1, and AFG2 were 23.6%, 42.5%, and 1.9%, respectively, revealing some degree of group specificity. Corn flour, wheat flour, and crab roe samples spiked with different contents of AFB1 were subjected to ELISA procedures. The recoveries and relative standard deviation (RSD) of the ELISA for AFB1 in spiked samples were 78.3-116.6% and 1.49-13.21% (n = 3), respectively. Wheat flour samples spiked with the mixed AF (AFB1, AFB2, AFG1, AFG2) standard solution were measured by ELISA and LC-MS/MS simultaneously. It was demonstrated that the proposed ELISA can be used as a screening method for evaluation of AFs (AFB1, AFB2, AFG1, AFG2) in wheat flour samples.

One-Pot Preparation of Mixed-Mode Reversed-Phase Anion-Exchange Silica Sorbent and its Application in the Detection of Cyclopiazonic Acid in Feeds and Agricultural Products.

A novel co-bonded octyl and pyridine silica (OPS) sorbent was prepared and applied for the solid phase extraction (SPE) of cyclopiazonic acid (CPA, a type of mycotoxin) in feed and agricultural products for the first time. A simple mixed-ligand one-pot reaction strategy was employed for OPS sorbent preparation. Nitrogen adsorption-desorption measurements, elemental analysis (EI), thermal gravimetric analysis (TGA), and Fourier transform infrared spectroscopy (FT-IR) analysis demonstrated the successful immobilization of octyl and quaternary ammonium groups onto the surface of silica gel. The large specific surface area, high-density functional groups, and mixed-mode anion-exchange characteristics of these silica particles made them the ideal material for the efficient extraction of CPA. Additionally, the OPS sorbents displayed excellent batch-to-batch reproducibility, satisfactory reusability, and low cost. The SPE parameters were optimized to explore the ionic and hydrophobic interactions between CPA and the functional groups, and the ultra-high performance liquid chromatography coupled with triple-quadrupole tandem mass spectrometry (UPLC-MS/MS) parameters were optimized to obtain a desirable extraction efficiency and high sensitivity to CPA. Meanwhile, the OPS sorbent presented a satisfactory extraction selectivity and low matrix effect. Under the optimized conditions, our developed CPA detection method was used to determine CPA level in rice, wheat flour, corn flour, peanut, and feed samples, exhibiting a lower detection limit, better linearity, higher sensitivity, and satisfactory extraction recovery rate than previously reported methods. Therefore, our method can be preferentially used as a method for the detection of CPA in agricultural products and feeds.

Microbiological survey and physicochemical analysis of Moroccan durum, soft and red wheat landraces

Morocco possesses a significant genetic diversity of wheat cultivars in the form of landraces conserved by local farmers in several regions. This study aimed to evaluate the microbiological quality of refined flour and bran derived from 75 samples of Moroccan durum, soft, and red wheat landraces and to estimate their microbiological stability for controlling and preventing undesirable microbial proliferation. Various microbial and physicochemical parameters were evaluated according to ISO and AOAC standards, and results were interpreted based on Codex Alimentarius Commission regulation. Compliance of the analyzed refined flour and bran samples with current regulatory limits and satisfactory microbiological quality were observed. The phenotypic characterization revealed the identification of 16 yeast species belonging to the genera Trichosporon, Candida, Cryptococcus, Rhodotorula, and Saccharomyces, which had not been previously explored. Furthermore, the biodiversity of lactic acid bacteria is notably characterized by the predominance of Pediococcus acidilactici and Lactobacillus plantarum species. The analysis of moisture content and water activity exhibited values falling below the maximum limits defined by international standards, demonstrating the effectiveness of the implemented processing and storage practices. The neutral pH recorded confirms the absence of excessive proliferation of the assessed microbial contaminants. The abundant availability of carbohydrates, lipids, proteins, and minerals creates a favorable non-competitive environment essential for maintaining their functional stability in the analyzed samples. These findings hold significant implications for the agricultural and food industries, providing insights into preserving indigenous wheat varieties and producing safe wheat-based products with high nutritional quality.

Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer

AbstractBackground and ObjectivesThe objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method.FindingsThe solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (p ≤ .01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (p ≤ .01) correlations with mechanical folded JSC volume (r = .97), firmness (r = −.88), and overall score (r = .85).ConclusionsThe RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation.Significance and NoveltyThis research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality.

Fluorescent and Colorimetric Dual-Readout Immunochromatographic Assay for the Detection of Phenamacril Residues in Agricultural Products.

The fungicide phenamacril has been employed to manage Fusarium and mycotoxins in crops, leading to persistent residues in the environment and plants. Detecting phenamacril is pivotal for ensuring environmental and food safety. In this study, haptens and artificial antigens were synthesized to produce antiphenamacril monoclonal antibodies (mAbs). Additionally, gold nanoparticles coated with a polydopamine shell were synthesized and conjugated with mAbs, inducing fluorescence quenching in quantum dots. Moreover, a dual-readout immunochromatographic assay that combines the positive signal from fluorescence with the negative signal from colorimetry was developed to enable sensitive and precise detection of phenamacril within 10 min, achieving detection limits of 5 ng/mL. The method's reliability was affirmed by using spiked wheat flour samples, achieving a limit of quantitation of 0.05 mg/kg. This analytical platform demonstrates high sensitivity, outstanding accuracy, and robust tolerance to matrix effects, making it suitable for the rapid, onsite, quantitative screening of phenamacril residues.

Rapid assessment of the main economic value indicators in lupine flour samples using infrared spectroscopy

Background. A calibration model has been developed for rapid assessment of economic value indicators (protein, oil, and quinolizidine alkaloid contents) in the seeds of narrowleaf lupine accessions from VIR using near-infrared spectroscopy, with the help of which it is possible to decide on the further use of the accessions.Materials and methods. Biochemical quality indicators (protein, oil, and quinolizidine alkaloid content) were studied in the seeds of narrowleaf lupine (Lupinus angustifolius L.) grown in 2019 in the northwest of Russia. Calibration models for measuring protein, oil and alkaloids in lupine seeds (62 accessions) were developed using a MATRIX-I IR analyzer (Bruker Optics, Germany). To construct calibration models, we used the values obtained by chemical analysis methods accepted at VIR. The oil content in lupine seeds was assessed by the defatted dry residue technique in Soxhlet extractors, protein by the Kjeldahl method, and quinolizidine alkaloids by gas chromatography coupled with mass spectrometry. All indicators were recalculated on the dry-weight basis.Results and conclusion. Statistical significance of the developed models was verified according to the results of measuring the content of protein, oil and alkaloids in the seeds of the test batch. The protein and oil content data obtained using a calibration curve did not differ significantly from the results of chemical studies, in contrast to alkaloid indicators. Consequently, the developed calibration model for the MATRIX-I IR analyzer can be used for rapid assessment of protein and oil content in narrowleaf lupine flour samples, thus accelerating the process of obtaining data on the main economic value indicators. The analysis does not require reagents and is safe.

A study to clarify whether sunn pest (Eurygaster integriceps) increases amylase activity in wheat

There is uncertainty as to whether amylase is injected into wheat kernels by the sunn pest (SP). There are conflicting results in the literature as to whether the amylolytic activity (AA) of insect-damaged wheat is increased. Therefore, the research question of this study is whether amylase is injected into wheat kernels by SP. Two bread wheat cultivars with different levels of SP-damage were used (first year Golia 2.35 % SP damaged kernel ratio [SPDR], second year Golia 3.92 % SPDR and Sagittario 7.8 % SPDR). Sound and SP-damaged wheat (SPDW) kernels were manually separated. In addition, SPDW kernels were divided into four categories according to their infection rates. The AA of these different wheats was determined by using AACC methods 22-05.01 and 56–81.04. In cultivar Golia, the α-amylase activity of the most damaged wheat (C4/4 WGWF) was 9.5 times higher than that of the undamaged wheat. The SP-damaged samples had a lower Falling Number (FN), i.e. higher AA, than the undamaged samples in both cultivars. The FN values of the flour samples prepared from the 100 % SPDW were reduced by up to 40 % compared to the undamaged samples. In conclusion, we clearly found increased amylase activity in SPDW. As the proportion of insect-damaged kernels in the wheat mass increased, the AA of the wheat and its flour also increased, as did the proteolytic activity. Because the AA in some wheats is insufficient for bread-making, SPDW can be blended to sound wheat varieties within certain limits to reduce or reset the use of amylase base additives and reduce bread costs.

Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours

The study was carried out to evaluate the effects of thermal processing treatments on nutrient and antinutrient contents of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. Four lots were processed into boiled, blanched, roasted and autoclaved African yam bean flours, while the last lot was processed raw and used as control. The flour samples obtained were analysed for proximate, mineral, vitamin and antinutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of 6.14-11.24% moisture, 8.18-14.37% crude protein, 3.06-4.61% fat, 2.04–3.32% ash, 3.18–3.56% crude fibre, 62.90–76.98% carbohydrate and 350.57–368.50 kJ/100g energy, respectively. The mineral composition of the samples showed that the flours contained 128.81–174.16 mg/100g calcium, 88.86–212.20 mg/100g, potassium, 134.71–166.77 mg/100g phosphorus, 89.17 – 122.76 mg/100g, magnesium, 14.28–18-11 mg/100g iron and 3.24–5.59 mg/100g zinc, respectively. The vitamin composition of the flours were 1.15–1.37 mg/100g ascorbic acid, 1.15–135 mg/100g thiamine, 1.19–1.55 mg/100g niacin, 1.34–1.85 mg/100g riboflavin, 1.09–1.29 mg/100g folic acid, 1.37–1.95 mg /100g vitamin A and 1.27–1.66 mg/100g vitamin E, respectively. The results showed that the roasted and autoclaved African yam bean flours generally had higher crude protein, fat, ash, crude fibre, mineral and vitamin contents than the boiled and blanched flour samples compared to the raw sample. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor activity, tannin, phytate, oxalate, saponin and haemagglutinin of the samples were significantly (p<0.05) reduced by boiling, autoclaving roasting and blanching treatments compared to the raw sample. However, the study revealed that the processed African yam bean flours have the potentials to be used as nutrient dense ingredients in the preparation of a wide range of food products than the raw sample especially in both underdeveloped and developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent.

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) and fenugreek gum (FG) as fat-replacers and dietary fiber sources in muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CCP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics.

Prediction of Retinol in Fortified Maize Flour using Fourier Transform - Near Infrared Spectroscopy

Food fortification is one strategy for addressing micronutrient deficiencies among the population groups at risk. Non-compliance with fortification standards hinders the success of fortification programs. This is due to a lack of techniques to rapidly check the amounts of the added fortificants. Fourier transform - near-infrared (FT-NIR) spectroscopy is a fast and reliable technique that would be used to ensure adherence to requirements. This study aimed to investigate the potential of using FT-NIR spectroscopy to predict the amount of retinol in fortified maize flour. 150 fortified maize flour samples were used in this study. Partial least squares regression (PLS-R) was used to build calibration models based on the retinol reference values obtained by high-performance liquid chromatography (HPLC), and fortified maize flour NIR spectra acquired from the FT-NIR spectrophotometer. Two calibration models were developed to predict retinol above and below 1.0 mg/kg. The performance metrics of model one developed to predict retinol < 1.0 mg/kg were: R2c = 0.81, RMSEE = 0.08, RPD = 2.29 and R2v = 0.82, RMSEP = 0.09, RPD = 2.07 for the calibration and validation, respectively. The second model developed to predict retinol ≥ 1.0 mg/kg had the following performance metrics: R2c = 0.93, RMSEE = 0.16, RPD = 3.58 and R2v = 0.81, RMSEP = 0.22, RPD = 2.43 for the calibration and validation, respectively. Overall, the findings demonstrated that FT-NIR spectroscopy can be utilised to reliably predict retinol levels in fortified maize flour samples. FT-NIR spectroscopy, by replacing time-consuming and laborious wet chemistry laboratory procedures, has the potential to be used for rapid regulatory monitoring of fortification compliance for a large number of samples.

Lipid and volatile profiles of Finnish oat batches of pure cultivars: Effect of storage on the volatile formation

Recent data showing the compositional variation and storage behavior among different oat batches for the purpose of food remains limited. Lipids of twenty oat flour samples of pure cultivars grown in Finland during 2019 were extracted and fractionated into neutral and polar-rich lipids. Flour was stored for nine months, and profiles of volatiles and tocols were analyzed to reveal oxidative stability. The lipid content was 5.9–8.9 g per 100 g of flour [DW] and consisted of 78.7 ± 2.5 % neutral and 21.3 ± 2.5 % polar lipids. Palmitic (16 %), oleic (36 %), and linoleic (39 %) acids were the most abundant fatty acids. Neutral lipids had more oleic and less linoleic and palmitic acids than polar lipids. The fresh samples correlated with tocols, pentanal, 2-pentylfuran, 2-heptanone, nonanal, 2-butanone, and heptanal, while stored samples were associated with 3-octen-2-one, 2-octenal, hexanal, and octanal. Lipid composition and oxidative stability are essential factors for selecting oat batches for food applications.

Rapid analysis of wheat gluten composition using a triple ELISA.

Gluten composition is an important quality parameter of wheat flour. Reversed-phase high-performance liquid chromatography (RP-HPLC) is a state-of-the-art method for its analysis. As this is a very labour-intensive and time-consuming procedure, alternative faster methods are desirable. Enzyme-linked immunosorbent assay (ELISA) is a high-throughput method often used for the analysis of gluten traces in gluten-free products. In this proof-of-principle study, we introduce an experimental triple ELISA for the relative quantitation of gliadins, high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) of one wheat flour extract. The results of 80 common wheat flour samples obtained from the triple ELISA and RP-HPLC were correlated. The results for gliadins (r = 0.69) and HMW-GS (r = 0.81) showed a medium and high correlation, respectively. Only a very weak correlation of ELISA and RP-HPLC results was observed for LMW-GS (r = 0.49). Results for glutenins (r = 0.69) and gluten (r = 0.72) had a medium correlation. The gliadin/glutenin ratio (r = 0.47) and LMW-GS/HMW-GS ratio (r = 0.40) showed a weak or no correlation. The gliadin, LMW-GS and gluten contents were lower and the HMW-GS content was higher in the ELISA measurement compared to RP-HPLC. The quantitation of gliadins and HMW-GS by the experimental triple ELISA showed comparable results to RP-HPLC, whereas no strong correlation between the results from the two methods was found for LMW-GS. Overall, the experimental triple ELISA is suitable for relative gluten quantitation, especially for the analysis of large sample sets. Further work will focus on improving the experimental procedure of the ELISA. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of size reduction methods on raw and microwave-parboiled white sorghum and their physico-chemical, functional, rheological, and structural characteristics

There is a growing trend to ameliorate local flour sources to substitute wheat flour. Sorghum grain's nutritional profile is comparable to that of wheat but it is gluten-free and can be consumed by celiac patients. They can be used to provide much-needed healthy alternatives to the grain industry. Hammer, burr, and ball mills were utilized for polished raw and parboiled sorghum flour production to study the effect of various milling techniques on sorghum flour properties. The physico-chemical, functional, rheological, and structural attributes of the different milled white sorghum flours were analyzed. The highest recovery of sorghum flour was from the ball mill 97.46 ± 0.48% and 97.43 ± 0.26% for raw and microwave parboiled sorghum flour, respectively. The particle size of the flour samples produced by the hammer mill have lower geometric mean diameters (raw - 64.26 ± 1.26 μm, and microwave parboiled - 108.93 ± 1.92 μm) than those obtained using other mills. Considering that, particle size is a major determinant of quality. While porosity increased, bulk and true density decreased at higher particle. There is a less significant difference in proximate composition among the samples. The crystallinity value of raw samples follows the order ball mill (BA) (34.08%) > burr mill (BU) (31.54) > hammer mill (HM) (28.96%), and microwave parboiled samples follow the order parboiled ball mill (PBA) (13.58%) > parboiled burr (PBU) (12.86%) > parboiled hammer (PHM) (11.25%). The thermal, and pasting characteristics of the polished raw and microwave-parboiled white sorghum flours were considerably influenced by the type of mills.

Mycotoxins in stored cereals from rural households in central northern Namibia

Cereal contamination by mycotoxins is a significant food safety concern globally. To date, the spectrum of mycotoxins in stored cereals in Namibia was not yet studied. Therefore, this study aimed to gather data on grain storage practices and mycotoxin awareness using validated questionnaires as well as determine by LC-MS/MS analysis the types and levels of mycotoxins present in 100 samples of stored cereal flour in rural households in two regions (Oshana and Oshikoto) of central northern Namibia. In both regions, cereal grains were predominantly stored in traditional silos and for longer periods of more than 12 months under poorly aerated conditions. One hundred and ninety-four metabolites of fungal, bacterial and plant origins, including 30 regulated and emerging mycotoxins, were positively identified in at least one sample. About 42% of all samples were contaminated with aflatoxins, and 14% and 9% samples exceeded the European Union's maximum acceptable limit of 2 μg/kg AFB1 and 4 μg/kg total aflatoxin limit, respectively. Only five emerging mycotoxins (moniliformin, alternariolmethylether, tenuazonic acid, 3-nitropropionic acid (3-NPA) and enniatin B) contaminated at least 50% of all samples. 3-NPA had the highest concentration in all flour samples (max: 54,400 μg/kg; mean: 5420 μg/kg). In view of the consumption of the flour by children and adults, the extremely high levels of 3-NPA and evident co-contamination by different toxin classes, urgent mitigation interventions that include educational awareness campaigns and provision of better storage facilities are required to minimize mycotoxin contamination in the staple cereals in central northern Namibia.

The use of hydrocolloids in the production of muffins from gluten-free flour mixtures

Improving the quality of food products is one of the strategic development goals of the Russian Federation. Its solution is possible through the production of new generation food products that can provide optimal nutrition and disease prevention. For a long time, the market for functiona land specialized products was represented mainly by imported products, therefore, under the sanctions, in order to eliminate import dependence, it is necessary to increase the range of domestic products in this segment. An analysis of consumer demand for gluten-free flour confectionery products (GFC) has shown that there is a shortage of such products in the food market. In connection with this, there is a need to conduct research on the development of new recipes and food technologies for people suffering from celiac disease. Therefore, the goal of the research is to substantiate the choice of gluten-free raw materials and to develop cupcakes using hydrocolloids. Samples of gluten-free flour (rice, flax, millet), gluten-free flour mixtures and gluten-free muffins were the objects of the research. As a result of comprehensive research, a gluten-free mixture with a ratio of rice, flaxseed, millet flour (50:25:25) has been identified, which satisfies the requirements for kneading gluten-free dough. The optimal dosage of 2.0% apple pectin when kneading dough has been established, which has made it possible to prepare gluten-free muffins that are not inferior in quality to the traditional Stolichny muffin made from wheat flour.

Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods

Over the last decades, optical spectroscopy methods that do not require complex sample preparation have been widely used to identify and control the composition of food products. In the present study, the possibility of using UV-VIS-NIR spectroscopy combined with multivariate analysis for grading wheat flour into groups differing in technological properties was analyzed. UV-VIS-NIR spectra contain information on the combination and intensity of absorption bands assigned to functional groups of the composition components and determining the technological properties of wheat flour. The database of UV-VIS-NIR spectra of wheat flour samples differing by technological properties was formed into three groups: the first group — wheat flour samples with good baking properties, the second group — with reduced baking properties, the third group — with low baking properties. The visible range of UV-VIS-NIR diffuse reflectance spectrum was used to calculate the color coordinates in the CIE colorimetric system L*a*b*. The greatest difference among the groups in the color coordinates of the samples was found for the coordinate b*, which is associated with the different content of coloring pigments. The spectra database was used to build a classification model for grading wheat flour into quality groups using a combination of principal component analysis and linear discriminant analysis (PCA-LDA) methods. The achieved results indicate that the classification model built on the training sample is able to distinguish wheat flour spectra by quality groups with an accuracy of 96.49%. The effective- ness of the model is verified using a test set of spectra of wheat flour samples. The present study confirms that the combina- tion of UV-VIS-NIR spectroscopy in conjunction with the PCA-LDA method has significant potential for determining a quality group of wheat flour based on technological properties.

Electrochemical determination of fenitrothion pesticide based on ultrathin manganese oxide nanowires/molybdenum titanium carbide MXene ionic nanocomposite and molecularly imprinting polymer

A novel molecularly imprinted electrochemical sensor is presented based on one-dimensional ultrathin manganese oxide nanowires/two-dimensional molybdenum titanium carbide MXene (MnO2NWs@Mo2TiC2 MXene) for fenitrothion (FEN) determination. After the synthesis of MnO2NWs@Mo2TiC2 MXene ionic nanocomposite was successfully completed with a facile hydrothermal and the pillaring methods, a new type molecular imprinted electrochemical sensor based on MnO2NWs@Mo2TiC2 MXene was constructed with cyclic voltammetry (CV) polymerization including pyrrole monomer and FEN target molecule. After the characterization studies including spectroscopic, electrochemical and microscopic methods, the analytical applications of the prepared sensor were performed. A linearity of 1.0×10−9–2.0×10−8 mol L−1 was obtained and the values of the quantification limit (LOQ) and the detection limit (LOD) were 1.0×10−9 mol L−1 and 3.0×10−10 mol L−1, respectively. The studies of selectivity, stability and reproducibility of the constructed sensor based on MnO2NWs@Mo2TiC2 nanocomposite and molecularly imprinting polymer (MIP) were carried out in detail. Finally, the developed sensor was applied to white flour samples with the values close to 100%.Graphical

Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour

Pea seeds conversion into flour enhance their incorporation into diverse food systems. However, milling impacts changes in the flour's physicochemical and technofunctional properties. In this study, the impact of ultracentrifugal milling on the thermal, rheological, functional and physicochemical properties of flour from yellow and green pea varieties was investigated. Pea seeds were milled to maximum particle sizes of 0.25, 0.50 and 1.00 mm based on different screen aperture fitted to the ultracentrifugal mill. Scanning electron microscopy showed that flour samples milled with the 0.25 mm screen aperture had higher disentangled protein particles but more damaged starch particles compared to the 0.50 and 1.00 mm screens. The FTIR analysis indicated similar spectra with varying functional groups at corresponding wavelengths but different absorbance intensity. At 2853 cm−1 wavelength, additional peak for cellulose was detected in 0.25 mm milling condition but absent in other samples. Flour milled to 0.25 and 0.50 mm maximum particle size had the most desirable outcomes to rheological and thermal attributes. Principal component analysis score plots elucidated relationship between milling conditions, flour functionality and pea variety with PC1 at 46.64% and PC2 at 34.53%. These findings demonstrate that milling conditions can be a potential tool to manipulate pea flour functionality.