Flour Samples Research Articles

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.

A Study on Aflatoxin Content in Urad Dal Flour in India

Abstract: Black gram is commonly known as black lentils, mungo beans, and matpe beans and is scientifically called the Vigna Mungo. Black gram has its origin in India, being the world's largest producer as well as consumerand locally called as Urad. It is one of the most vital varieties of pulse in the Indian subcontinent, and has a lot of nutrients in Urad Dal powder. Mycotoxins are of various types, among with aflatoxin is more popular due to their stability varying ambient temperatures and pH conditions, aflatoxins can build up in food at any point along the supply chain. Aflatoxins can cause liver necrosis, bile duct proliferation, edema or lethargy. There are no reports regarding the level of Aflatoxin content in Urad Dal Flour. The objectives of this study was to determine the concentrations of Aflatoxin B1 in Urad Dal Flour collected from various parts of India and also to assess whether the urad Flour were safe for human consumption. Out of 21 samples of Urad Dal Flour analysed for Aflatoxin, all samples were found to be free from Aflatoxin i.e aflatoxin content was Below detection limit. As per FSSAI, the maximum permissible limit for Aflatoxin is 30 ppb. The study showed that the Urad Dal Flour samples collected from various regions of India were found to contain aflatoxin within the permissible limit and are safe for human consumption

Production and quality evaluation of bread from blend of biofortified cassava, wheat and dry date flours

In this study, quality evaluation was carried out on bread made from a blend of wheat, biofortified cassava, and dry date flours. Bread samples, designated A through E were produced using various flour blend ratios. Cassava flour samples were subjected to functional and anti-nutritional analysis while proximate, β-carotene, mineral, and sensory contents were evaluated on the bread samples. The result of analysis showed that in the water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, foaming capacity, and foaming stability, sample BCF (biofortified cassava flour) had values of 1.98%, 2.55%, 0.72%, 1.98%, and 92.77%, respectively, while sample OCF (Ordinary cassava flour) had values of 2.0%, 1.55%, 0.76%, 7.31%, and 88.38%, respectively. The hydrogen cyanide (1.71 mg/100 g), tannins (0.16 mg/100 g), and oxalates (0.08 mg/100 g) found in BCF were significantly (p<0.05) higher than those of OCF, which were 2.04 mg/100 g, 0.12 mg/100 g, and 0.16 mg/100 g, respectively. The moisture contents ranged from 4.50-6.35%, crude protein from 10.0-11.29%, fat from 8.43-10.44%, ash from 1.77-3.65%, crude fiber from 2.0-3.48%, and carbohydrate from 67.73-70.16%. The moisture, crude protein, and carbohydrate contents decreased significantly (p<0.05) as the level of biofortified cassava flour substitution increased. There was a significant (p<0.05) increase in the level of β-carotene with increase in biofortified cassava flour substitution. The values of minerals were calcium (27.81–31.40 mg/g), potassium (43.64-52.63 mg/g), sodium (20.41–28.74 mg/g), iron (0.83–1.11 mg/g), zinc (0.60-0.91 mg/g), and copper (0.25-0.32 mg/g). Samples showed good sensory properties, although sample A was preferred.

Effect of ultrasonication, germination, and steaming on the properties of a black rice variety

This study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant properties of Chakhao Poireiton, a black rice variety. The treated rice decreased significantly (p < 0.05) in amylose content and total starch, and increased in sediment volume, and the values were affected maximum in the samples given higher severity of treatments. There was loss of lightness with treatments and increase of redeness and yellowness, indicating the impact of steaming. Chakhao Poireiton had considerable amount of phenolic content (488.16 mg/100 g), flavonoid content (77.31 mg/100 g), and monomeric anthocyanin content (40 mg/100 g). The most severely treated sample had 167 mg/100 g of total phenolic content, which was 34.2% of the raw rice value, and showed strong DPPH scavenging activity (90.40%). GABA (γ-aminobutyric acid) level increased substantially to 334.98 mg/100 g in this sample. Surface morphology of the treated flour samples showed changes that are characteristic of the treatment. Thus, combination of ultrasonication, germination, and steaming had very high GABA levels and such treated rice can be used as a functional food.

Aflatoxins in maize flour produced in Mozambique and its risk assessment

ABSTRACT This study investigated the occurrence of aflatoxins (B1, B2, G1, and G2) in maize flour produced in Mozambique and to assess the associated carcinogenic risk. At different opportunities, 30 samples of maize flour were collected in five flour processing factories. These were determined by high-performance liquid chromatography (HPLC) with fluorescence detection. AFB1 concentrations ranged from 0.25 to 0.33 μg kg−1. The levels of total aflatoxins ranged from 0.55 to 1.05 μg kg−1, with a mean of 0.89 μg kg−1, for which maximum limits (MLs) are 10 and 4 μg kg−1 for Mozambique and the European Union, respectively. The calculated Margin of Exposure (MOE) for men and women was 243 and 231, respectively, so several folds below the risk cut-off level, indicating that consumption of such maize flour poses a potential risk of hepatocarcinoma related to aflatoxin exposure due to high intake of this food, a staple diet in most African countries.

Preserving wheat flour with cellulose nanocomposite packaging and cold plasma treatment: Eliminating fungal contamination and improving functionality

The main aim of the present study was to produce uncontaminated flour that preserves its quality without undergoing any alterations. The present study investigated the effects of cold plasma treatment, carboxymethyl cellulose/polyvinyl alcohol/nanoclay (CMC/PVA/nanoclay—CPN) packaging, and the combined treatment of cold plasma and cellulose nanocomposite packaging on wheat flour's shelf life and quality during storage. Our findings strongly suggest that the synergistic application of cold plasma treatment and CPN packaging holds remarkable potential for the complete decontamination of A. flavus. In terms of wheat flour functionality, our results highlight the superior performance of the combined approach of cold plasma treatment and CPN packaging when compared to their individual utilization and the control group. However, it should be noted that there appears to be a decline in the preservation of wheat flour quality during storage. A. flavus was effectively eradicated from flour samples through plasma treatment at 12 and 15 kV voltage levels. However, this treatment had notable effects on dry and wet gluten and starch compositions. Our results suggest combining CPN packaging with cold plasma treatment is viable for extending wheat flour's gluten and starch content during storage. Treatment B, with 10 kV applied for 7 min, and Treatment C, with 10 kV applied for 10 min, exhibit positive preservation results. The above findings contribute to understanding and advancing techniques to effectively preserve flour-based culinary products' quality and nutritional value.

Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products.

High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.

Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour

This study was designed specifically to evaluate the nutrient composition and sensory properties of soy-poundo yam flours produced from white yam and soybean flours. The white yam tubers and soybean seeds were processed into flours and blended in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively and used to produce soy-poundo yam flours with 100 % instant yam flour used as control. The samples of soy-poundo yam flour produced were evaluated for nutrient composition and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the samples increased significantly (p&lt;0.05) with increase in substitution of soybean flour from 7.56 - 8.36%, 4.41 – 21.14%, 4.18- 5.09%, 2.51- 4.16% and 2.76 - 4.06%, respectively, while their carbohydrate and energy contents decreased from 78.74-57.21% and 370.16- 359.15KJ/100g, respectively. The mineral composition of the samples revealed that the potassium, magnesium, manganese, iron, zinc and copper contents of the products ranged from 78.34 – 164.11mg/100g, 2.46 -17.14mg/100g, 20.48 -125.53mg/100g,1.56 -2.23mg/100g, 1.78 -263mg/100g and 2.88 – 3.64mg/100g, respectively. The vitamin content of the samples showed that the vitamin A, pyridoxine, ascorbic acid, thiamine, vitamin E and niacin contents ranged from 12.00-12.70mg/100g, 2.28-2.59mg/100g, 16.1-17.07mg/100g, 56.07- 74.46mg/100g, 3.34-4.10mg/100g and 2.29 -3.22mg/100g, respectively with the control sample having the least values for all the vitamins evaluated. The sensory properties of the soy-poundo yam flour doughs obtained upon reconstitution of the samples with boiling water also revealed that the colour, taste, texture and aroma of the control sample (Poundo yam prepared from 100% instant yam flour) were the most acceptable to the assessors compared to the samples prepared from the substituted samples. Although the poundo yam dough made from the control sample was the most acceptable, the other test samples prepared from soy-yam composite blends were equally acceptable based on their relatively high scores in all the sensory attributes evaluated by the judges. The study, therefore, showed that the enrichment of yam flour with soybean at different graded levels would not only improve the nutrient contents of soy-poundo yam flour but would also add varieties to poundo yam meal due to improvement in its colour and texture.

Deoxynivalenol Detection beyond the Limit in Wheat Flour Based on the Fluorescence Hyperspectral Imaging Technique.

Deoxynivalenol (DON) is a harmful fungal toxin, and its contamination in wheat flour poses a food safety concern globally. This study proposes the combination of fluorescence hyperspectral imaging (FHSI) and qualitative discrimination methods for the detection of excessive DON content in wheat flour. Wheat flour samples were prepared with varying DON concentrations through the addition of trace amounts of DON using the wet mixing method for fluorescence hyperspectral image collection. SG smoothing and normalization algorithms were applied for original spectra preprocessing. Feature band selection was carried out by applying the successive projection algorithm (SPA), uninformative variable elimination (UVE), competitive adaptive reweighted sampling (CARS), and the random frog algorithm on the fluorescence spectrum. Random forest (RF) and support vector machine (SVM) classification models were utilized to identify wheat flour samples with DON concentrations higher than 1 mg/kg. The results indicate that the SG-CARS-RF and SG-CARS-SVM models showed better performance than other models, achieving the highest recall rate of 98.95% and the highest accuracy of 97.78%, respectively. Additionally, the ROC curves demonstrated higher robustness on the RF algorithm. Deep learning algorithms were also applied to identify the samples that exceeded safety standards, and the convolutional neural network (CNN) model achieved a recognition accuracy rate of 97.78% for the test set. In conclusion, this study demonstrates the feasibility and potential of the FHSI technique in detecting DON infection in wheat flour.

Prediction of antioxidant capacity in faba bean from individual phenolic constituents

The relationship between individual phytochemical constituents and overall antioxidant capacity or total phenolic content (TPC) is poorly understood in faba bean. This study used a range of linear and nonlinear regression techniques to investigate whether the antioxidant capacity and TPC of 60 faba bean samples (flour and methanolic extracts) could be predicted from 12 individual compounds (10 common polyphenols and 2 alkaloid glycosides) measured in the same samples. Nonlinear regression using machine learning with a Radial Basis Function showed the best performance for antioxidant and TPC prediction across all sample types, while multiple linear regression allowed moderately accurate predictions in most sample matrices. Improved performance metrics were seen for the methanolic extracts compared to the flour samples. The strongest predictors of antioxidant activity in the multiple linear regression models were protocatechuic acid, p-hydroxybenzoic acid, and ferulic acid, suggesting that these compounds are particularly important contributors to the high antioxidant activity of faba bean. Understanding the relationship between individual constituents and the antioxidant capacity may help food technologists and plant breeders develop faba bean products with maximal health benefits.

ИЗМЕНЕНИЕ ХИМИЧЕСКОГО СОСТАВА ЯЧМЕННОЙ МУКИ В ПРОЦЕССЕ ХРАНЕНИЯ РАЗЛИЧНЫМИ СПОСОБАМИ

The purpose of research is to study the influence of various conditions (type of packaging, storage method) on the chemical composition of barley flour during storage. Objectives: to analyze changes in the chemical composition of barley flour samples during storage using various packaging options and storage methods; to determine the presence of a statistically significant difference in terms of chemical composition between options and shelf life. The object of the study is barley flour produced according to TU 10.61.22-005-97623423-2018. Flour samples were stored at the Engineering Center of the Federal State Budgetary Educational Institution of Higher Education Krasnoyarsk State Agrarian University using various types of packaging. Samples of barley flour stored in bulk storage were selected for analysis at the enterprise. The analysis of the chemical composition of barley flour samples was carried out at the Research Testing Center of the Federal State Budgetary Educational Institution of Higher Education Krasnoyarsk State Agrarian University, statistical processing of experimental data was carried out using MS Excel programs. There is no separate federal-level regulatory document for barley flour in the field of standards for its production and quality control. During storage, the content of protein and sugar decreased, while the opposite process was observed in the content of starch and fat. There was a clear li-near increase in fat content during bulk storage, which may be due to greater access to atmospheric oxygen, which promotes fat oxidation. Statistically significant differences in fat content were identified between the container storage method for all packaging options and the bulk method, which allows us to indicate its advantage and note its importance for ensuring the purposes of long-term storage of the type of flour raw material in question.

Copper-based metal-organic frameworks (BDC-Cu MOFs) as supporters for α-amylase: Stability, reusability, and antioxidant potential

Copper-based metal-organic frameworks (BDC-Cu MOFs) were synthesized via a casting approach using 1,4-benzene dicarboxylic (BDC) as organic ligand and their properties characterized. The obtained materials were then utilized to immobilize the α-amylase enzyme. The chemical composition and functional components of the synthesized support (BDC-Cu MOFs) were investigated with Fourier transform infrared spectroscopy (FTIR), the surface morphology was determined with scanning electron microscopy (SEM), and the elemental composition was established with energy dispersive X-ray (EDX) analyses. X-ray diffraction (XRD) was employed to analyze the crystallinity of the synthesized DBC-Cu MOFs. The zeta potentials of DBC-Cu MOFs and DBC-Cu MOFs@α-amylase were determined. The immobilized α-amylase demonstrated improved catalytic activity and reusability compared to the free form. Covalent attachment of the α-amylase to BDC-Cu provided an immobilization yield (IY%) of 81% and an activity yield (AY%) of 89%. The immobilized α-amylase showed high catalytic activity and 81% retention even after ten cycles. Storage at 4 °C for eight weeks resulted in a 78% activity retention rate for DBC-Cu MOFs@α-amylase and 49% retention for the free α-amylase. The optimum activity occurred at 60 °C for the immobilized form, whereas the free form showed optimal activity at 50 °C. The free and immobilized α-amylase demonstrated peak catalytic activities at pH 6.0. The maximum reaction velocities (Vmax) values were 0.61 U/mg of protein for free α-amylase and 0.37 U/mg of protein for BDC-Cu MOFs@α-amylase, while the Michaelis‒Menten affinity constants (Km) value was lower for the immobilized form (5.46 mM) than for the free form (11.67 mM). Treatments of maize flour and finger millet samples with free and immobilized α-amylase resulted in increased total phenolic contents. The enhanced antioxidant activities of the treated samples were demonstrated with decreased IC50 values in ABTS and DPPH assays. Overall, immobilization of α-amylase on BDC-Cu MOFs provided improved stability and catalytic activity and enhanced the antioxidant potentials of maize flour and finger millet.

Quality Assessment and Evaluation of Amino Acid Profile of Black Wheat Supplemented Noodles

Background: Functional foods are a topic of ongoing industrial use and research. Currently, coloured grain is being prioritized more in research since it is a source of neutraceutical chemicals. Black colored wheat is known for its anthocyanin content. Black wheat therefore has the potential to offer extra health advantages over those that standard wheat cultivars typically offer. Noodles are most popular products widely consumed throughout the world and represents second in global consumption to bread. The present study was undertaken to evaluate effect of processing on loss of amino acids content in black wheat supplemented noodles and control white noodles. Methods: In the present study, High performance liquid chromatography was used for the quantification of amino acids in Black and Netravati white colored wheat flour and prepared black wheat supplemented noodles and control white noodles samples prepared by extrusion. Result: Black wheat flour and Black wheat supplemented noodles samples had higher total amino acid content, Essential amino acid content and per cent essential amino acid score in comparison Netravati white flour and control noodles samples prepared from whole Netravati white wheat flour, while content of lysine was more in Netravati white wheat flour and control noodles samples. The noodles samples prepared exhibited average percent reduction in amino acid content in black and Netravati white wheat were 1.06 and 2.63%, respectively. Black wheat flour and black wheat supplemented noodles were rich in anthocyanins also rich in amino acids in comparison to Netravati white wheat flour. Minimum losses in amino acid content were observed in Black wheat supplemented noodles, while maximum losses were observed in Netravati white wheat control noodles samples.

The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

ABSTRACT This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour. The composite flour formulations are cassava flour to tigernut flour ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 together with 100% fermented cassava flour and 100% tigernut flour as control. The flour samples were evaluated for their functional properties, pasting behaviour, in vitro starch digestibility, total phenolic content, and radical scavenging activity. There was a significant reduction in water absorption capacity (2% to 16%) and swelling capacity (9% to 58%) of the composite flour. The inclusion of tigernut also resulted in reduction in the viscosity of the cassava-tigernut composite blends. However, the composite flours exhibited higher total phenolic content and enhanced radical scavenging activity. Compositing fermented cassava flour with tigernut flour may help improve the health of the consumer when processed.

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

This study reports the effect of annealing on chemical and physico-functional properties of fermented pro-vitamin A cassava starch of cassava roots TME-IBA 070539 variety. The provitamin cassava starch flour was extracted to produce native starch flours (NCS). Fermentation was carried out on the tubers at 24 and 48 hours to produce provitamin A cassava fermented starches FCS24 and FCS48 respectively. The starch flour samples NCS, FCS24 and FCS48 were then annealed at 50°C to produce annealed native starches (ANCS), annealed 24 hours fermented cassava starch (AFCS24) and annealed 48 hours fermented cassava starch (AFCS48). The chemical and physico-functional properties were evaluated using standard methods. The result revealed negligible amount of crude protein and ash content. However, the carbohydrate content in all the samples ranged between 93.39 – 95.01% signifying high purity starches. These processes imparted positively the β- carotene content which ranged between 2.50 – 2.80 µg/100g in the cassava starches. Although, no significant (p&gt;0.05) difference was observed in the β-carotene content when compared with the corresponding annealed starches except for a slight reduction at AFCS48. The amylose content decreased significantly (p&gt;0.05) by 21.72 and 38% in the combined process of annealing and fermentation as observed for AFCS24 and AFCS48 respectively. Also, amylose leaching was more pronounced in the NCS than the fermented and annealed starches. No significantly (p&lt;0.05) difference was observed in the corresponding samples; ANCS, AFCS24 and AFCS48 for total titratable acidity while pH decreased significantly in the annealed starches. The swelling and solubility increased with increase in temperature, generally annealing lowered the swelling capacity and increased the solubility of the starch samples and this could be harnessed in food preparations and in the industries.

Determination of zearalenone content in wheat by modified one-dimensional convolutional neural network-based Raman spectra

In this study, a Raman spectral model trained based on Transformer-improved one-dimensional convolutional neural network (1D-CNN) was proposed for the quantitative analysis of zearalenone in wheat. Raman spectra of wheat flour samples with varying levels of mold contamination were acquired using a portable Raman spectrometer. The 1D-CNN was introduced to extract local features of Raman spectra using three convolutional layers, and then the Transformer module was employed to encode and decode these local features for obtaining global information. This approach ensured that the network could better learn complex input spectra data, thereby improving the detection accuracy and precision of the model. The results showed that the improved 1D-CNN model had better generalization performance compared to the 1D-CNN model, with a root mean square error of prediction (RMSEP) of 2.5759 μg/kg, a coefficient of determination (RP2) of 0.9837, and a relative prediction deviation (RPD) of 7.9516. The study demonstrated that the 1D-CNN model improved by Transformer could achieve better feature self-learning and multivariate model correction of Raman spectroscopy data. This research introduces a novel reference method for chemometric analysis of Raman spectra.

Nutrient and anti-nutrient composition of durum, soft and red wheat landraces: Implications for nutrition and mineral bioavailability

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 investigate the nutritional and antinutritional composition of 75 flour samples of durum, soft, and red wheat landraces cultivated in Morocco in order to determine their nutritional value. The analysis concerned the quantification of total carbohydrates, starch, lipid, fatty acids, protein, amino acids, minerals, and dietary fibers using AOAC standards, and phytic acid and polyphenols using spectrophotometric assays. The antiradical activity was evaluated using a DPPH assay based on the chelating properties of the free radicals against minerals. The bioavailability of minerals was also estimated using molar ratios. On a dry weight basis, soft wheat flour contains higher amounts of carbohydrates (80.307 ± 0.634 g/100 g), while durum (14.007 ± 0.569 g/100 g) and red (16.452 ± 0.141 g/100 g) wheat flours contain more proteins, predominantly represented by glutamic acid and leucine. The mineral analysis revealed the abundance of iron, zinc, and calcium in soft, red, and durum wheat flours. Concerning lipids, the flour samples showed relatively low concentrations with a distinct predominance of oleic, linoleic, and palmitic acids. The quantification of antinutrients revealed the richness of red wheat flour in dietary fibers (1.763 ± 0.103 g/100 g), total polyphenols (301.609 ± 0.169 μg GAE/g), and flavonoids (80.091 ± 0.121 μg QE/g), while durum and soft wheat flours contain more tannins (60.138 ± 0.751 μg CE/g) and phytic acid (9.182 ± 0.391 mg/g), respectively. The phenolic extract derived from red wheat flour demonstrated significant antiradical activity against DPPH, with an IC50 value of 121.683 ± 0.229 μg/mL. The calculated (PA:Fe), (PA:Zn), and (PA:Ca) were below the critical values, indicating a low bioavailability of iron, zinc, and calcium in the wheat flour samples. The results showed significant differences (p < 0.05) in the amounts of nutrients and antinutrients among the studied wheat cultivars, leading to variations in the bioavailability of their mineral contents. These quantitative differences could be used to more accurately guide dietary recommendations and develop focused strategies for optimizing the bioavailability of minerals in wheat flour-based products.

A smartphone-assisted fluorescent sensing platform for ochratoxin A using Mn-doped CsPbBr3 perovskite quantum dots embedded in the mesoporous silica as a ratiometric probe

Food sources are susceptible to contamination with ochratoxin A (OTA), which is a serious threat to human health. Thus, the construction of novel, simple sensing platforms for OTA monitoring is of utmost need. Manganese-doped lead halide perovskite quantum dots encapsulated with mesoporous SiO2 (Mn-CsPbBr3 QDs@SiO2) were prepared here and used as a ratiometric fluorescent probe for OTA. Mn-CsPbBr3 QDs, synthesized at room temperature, exhibit dual emission with maximum wavelengths of 440 and 570 nm and, when embedded in the SiO2 layer, produce a stable and robust photoluminescence signal. By adding OTA to the probe, emission at 440 nm increases while emission at 570 nm decreases, so a ratiometric response is obtained. Experimental variables affecting the probe signal were studied and optimized and the mechanism of sensing was discussed. This ratiometric sensor demonstrated excellent selectivity and low detection limit (4.1 ng/ml) as well as a wide linear range from 5.0 to 250 ng/ml for OTA. A simple portable smartphone-based device was also constructed and applied for the fluorescence assay. With different OTA concentrations, the multicolor transition from pink to blue under a UV lamp led to simple visual and smartphone-assisted sensing of OTA by using a color analyzing application. Satisfactory recoveries in black tea, coffee, moldy fig and flour samples confirmed the reliability of the assay. The accuracy of the probe was proved by comparison of the results with high-performance liquid chromatography (HPLC).

Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour.

This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods. The bioprocessing methods increased (p≤0.05) the protein (13.37-16.84g/100g), total dietary fiber, mineral constituents, resistant starch (7.19-9.87g/100g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p≤0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity=4.93%), protein (16.84/100g) and starch digestibility (resistant starch=9.87%), antioxidant (FRAP=78.90mg/GAE/100g), and mineral contents (calcium=195.28mg/100g), modified the pasting (peak viscosity=90.34 RVU), thermal (peak temperature=64.82°C), and color properties of WWF with reduced anti-nutritional factors. The combination of these processing techniques could serve as a natural and low-cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development.

Compliance Level and Stability of Micronutrients in Fortified Maize Flour in Tanzania.

Maize flour fortification was introduced in Tanzania in 2011 to address the risk of micronutrient deficiency to children, adolescents, and women of childbearing age. Fortified maize flours are processed by small-scale processors who are exempted from mandatory fortification. The current study is aimed at assessing the compliance and stability of fortified processed maize flour with zinc, iron, and folic acid by small-scale processors in comparison to the recommended Tanzania national standards (TZS 328). A total of 69 samples of fortified maize flour were collected at the point of production and retail outlets in Dar es Salaam and Morogoro municipalities, Tanzania. Micronutrients (zinc and iron) were analysed using microwave plasma atomic emission spectrometry (MP-AES), and folic acid was analysed using high-performance liquid chromatography (HPLC). The mean concentrations of micronutrient were significantly (p < 0.05) higher at the production site compared to the retail outlet. The amount of iron, zinc, and folic acid in the samples at the production site was 27.17 ± 1.63 mg/kg, 30.56 ± 2.01 mg/kg, and 0.69 ± 0.02 mg/kg, respectively, while it was 19.34 ± 0.97 mg/kg, 21.71 ± 1.50 mg/kg, and 0.49 ± 0.02 mg/kg for iron, zinc, and folic acid, respectively, at the retail outlets. Only 31.6% of the assessed samples from production and 12.9% from retail outlets complied with the recommended national standard. The stability of iron, zinc, and folic acid for the fortified maize flour stored at room temperature (20-32°C) for six months was 95.8%, 96.9%, and 66.9%, respectively. Further investigation on the consistency performance of the dosifier and consistency training of working in the processing unit on the requirements of fortification standards should be done.