Flour Supplementation Research Articles

Evaluasi Suplementasi Tepung Daun Kelor (Moringa oleifera L.) terhadap Performa, Kualitas Fisik, Vitamin A

This study aimed to evaluate the supplementation of moringa flour (Moringa oleifera L.) on the performance of KUB chickens as well as the physical quality, vitamin A and cholesterol of the eggs. This study used a completely randomized design (CRD), with 4 treatments of moringa flour supplementation (0%, 5%, 10% and 15%) and 6 replications. The measured variables were performance, physical quality, egg vitamin A content and egg cholesterol content. The data were analyzed using analysis of variance (ANOVA) and further tested with Duncan's multiple range test. The rearing duration was 3 months, using a total of 96 24-week-old KUB chickens. The results showed that supplementation of moringa leaf flour up to 15% in feed had no significant effect on production performance or the vitamin A and cholesterol content of eggs, but it significantly increased the egg yolk color score. It can be concluded that the supplementation of 10% moringa leaf flour provides the lowest feed conversion and has higher income/income over feed cost values compared to the control.
 Key words: cholesterols, KUB chicken, performance, physical quality, vitamin A

Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females

ABSTRACT This study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measured. Socioeconomic status and anthropometric data were taken for the effectiveness of the research. This effectiveness trial included 20 girls ages 20 to 25. After that, biochemical tests, including hemoglobin, ferritin, and total iron-binding capacity (TIBC) were conducted. Results showed that the iron-rich Nutri-bars (T3, 6.60) had more moisture than other treatments. T3 protein and fiber composition was 16.90% and 4.30%. In T3, crude fat and ash content were the lowest. All the proximate analyses of incorporated spinach powder and chickpea flour indicated a significant correlation (P > .005). A jury gave treatment T3 the highest score in overall acceptability. Iron and zinc concentrations were 13.2 and 5.9 mg/100 g in T3. Post-assessment height, weight, and body mass index (BMI) indicated a very significant (P > .005) connection compared to pre-assessment (P > .005). Selected young females' hemoglobin, serum ferritin, and total iron-binding capacity were tested biochemically. After the intervention, the experimental group’s mean hemoglobin (HB) was 12.21 ± 1.14 g/dl (P > .005). Increasing patterns support the current study’s iron improvement. Serum ferritin exhibited similarly substantial outcomes. TIBC dropped when iron status increased. Conclusively, iron-rich nutri-bars supplemented with spinach leaf powder and chickpea flour increased iron status in young females.

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

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

Histological Structure of Male Wistar Rats’ Stomach Fed with Yam Tuber Flour Supplementation

A residential rat might harm human health because it acts as a disease reservoir. It has been many efforts to control this rate using synthetic rodenticide. Nevertheless, synthetic rodenticides broke the environment and made rats resistant. Yam (Dioscorea hispida) tube application on rat’s bite could solve the problem. This study evaluated the histology of male Wistar rats (Rattus norvegicus) fed with bite block supplemented with different yam tuber flour concertation to control residential rat populations. Five different treatments were applied with five replications. The treatments were negative control and brodifacoum 0.005% (positive control), 30%, 50%, and 70% of yam tuber flour. The results show that yam tuber supplementation caused damage to male Wistar rat stomachs, as indicated by mucosal erosion and the presence of inflammatory cells. The statistical test indicated that stomach damage significantly differed among treatments, with the severest damages caused by 50% yam tuber supplementation. It could be concluded that the rat’s bite containing yam tuber flour caused stomach damage, and the feed bite containing 70% yam tuber flour was the most effective. This result proved that yam tuber has good potential as a natural rodenticide to control residential rat populations.

Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour.

Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers' acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.

The Effect of Black Soldier Fly Maggot Powder on Performance, Digestive Organ Weight, and Carcass Proportion Supermaron Native Chicken

The objective of this study is to determine if and how the maggot black army fly flour in the diet affects the health and productivity of domesticated supermaron chickens. The feed ration contains black soldier fly (BSF) maggot flour, which has the potential to be employed as a source of animal protein both biologically and commercially. This study was conducted in vivo, which means that varied degrees of administration in the ratio of the protein content in the ration were given directly to animals. T-Test was used in this investigation with two treatments and eight replications. The treatment consisted of control (T0), namely complete feed with 20% protein content, and T1 in the form of control feed plus supplementation of maggot flour with protein content of 40.83% as much as 10% of each portion of feed given. The parameters studied were performance, weight and length of digestive organs, and proportion of carcass consisting of feed consumption, ADG, FCR, Digestive organs mass relatives, and carcass proportions. Based on the research that supplementation with 10% maggot flour has not had a significant effect on all parameters found. This is due to the possibility that a complete diet that satisfies the nutritional requirements of domesticated supermaron chickens and the addition of 10% BSF maggot flour have not been able to maximize the productivity of domesticated supermaron chickens, necessitating increased BSF maggot meal levels.

The Impact of Lannea coromandelica Leaf Flour Supplementation on the Production Performance and Hematological Values of Local Goats

The Impact of Lannea coromandelica Leaf Flour Supplementation on the Production Performance and Hematological Values of Local Goats

The effect of fermented sweet potato flour supplementation on the characteristics of ambon banana yoghurt

Starch can be added to yogurt to improve its body and texture, specially to increase viscosity and reduce syneresis. Starch utilization in a product can be done in the form of flour containing the main component of the starch. This study aims to determine the concentration of fermented sweet potato flour (FSPF) to produce the best quality characteristics of Ambon banana yogurt, significantly reducing syneresis and retain sensory yogurt. In this research, three levels of fermented sweet potato flour (0, 1, and 2 %) with three replicates were considered. The results showed that fermented sweet potato flour affects the quality characteristics of Ambon banana yogurt, and FSPF supplementation is proven to reduce syneresis. The best characteristics of yogurt are found in fermented sweet potato flour concentration of 2%, which produces a viscosity of 3400 cP, protein content of 3.72%, and fat content of 4.45%; syneresis 3.97%; total dissolved solids was 18.77%, and the sensory score was around four or like.

Impact of Moringa oleifera Leaf Flour supplement on Weight Gain in Moderately Acutely Malnourished Children in Benin

In developing countries, malnutrition represents a public health problem, which affects many children under five, during their complementary feeding period. One way to overcome this problem is through the supplementation of complementary flours with locally available food resources, such as Moringa oleifera leaf (MOL). An experimental study was conducted from June through November 2019 in the southern-Benin, with moderately acutely malnourished (MAM) children, using a porridge made of a mixture of corn, malted sorghum, soybean, peanut, milk, and moringa leaf powder. A total of 150 MAM children aged 12-59 months were recruited and divided into two groups, an intervention group (48) and a control group (75). The intervention group received the test food, a porridge made of maize flour supplemented with Moringa oleifera leaf flour (MOL-flour), at least 5 times/week for 6 months. The control group, whose mothers received nutritional education sessions on food diversification as well as the different ways of preparing MOL meals. Sensory evaluation, anthropometric and dietary diversity data were collected. Z-scores Weight/Height, Weight/Age et Height/Age were determined before and right after the intervention. Results showed that 70% of the children and more than 75% of the mothers assessed the porridge as palatable. A significant average weight gain of 1.720 g (p < 0.005) was observed in the intervention group at the end of the experimentation, with a reduction of the prevalence of underweight by 1,33% (p > 0.05), and the number of acute Malnutrition children by 10,42% (p < 0.005).

Evaluation Of The Supplementation Of Bitter Melon Flour (Momordica charantia) As A Feed Additive To Physical And Chemical Content Of Broiler Meat

The purpose of this research was to evaluate the supplementation of bitter melon flour as a feed additive on the physical (tenderness and WHC) and chemical (protein and fat content) quality of broiler meat. The material used in this study was a broiler Lohman strain produced by PT. Japfa Comfeed Indonesia Tbk., unsex, and rearing for 35 days. This research method used a field experiment with 6 treatments with 5 replications. Each experimental unit was given basal feed treatment with the addition of antibiotics (Zinc Bacitracin 0.01%) (P0), 0% bitter melon flour (P1), 0.25% bitter melon flour (P2), 0.5% bitter melon flour (P3), 0.75% bitter melon flour (P4), and 1% bitter melon flour (P5). Data were analyzed with Analysis of Variance and continued with Duncan's Multiple Range Test if there were significant differences. The results showed that the addition of bitter melon flour as a feed additive didn't show a significant difference (P>0.05) in tenderness, Water Holding Capacity, protein content, and fat content of broiler meat. The conclusion of this study was that the addition of bitter melon flour as a feed additive showed relatively similar abilities to produce the physical and chemical quality of meat with antibiotics used as a feed additive for broilers.

Antioxidant and Dietary Fibre Content of Noodles Produced From Wheat and Banana Peel Flour

This study aimed to utilize flour from banana peel to develop functional noodles. Banana peel flour was substituted in wheat flour at 11, 13 and 15 %, was used to produce noodles. Composite noodles produced were evaluated for cooking characteristics, dietary fibre content, glycemic index, colour attribute and sensory evaluation. Result of cooking characteristics of the noodles indicated that the noodles containing banana peel flour had higher water uptake (10.25 – 11.25%) and cooking loss (6.28 – 7.59%) contents but an interestingly lower optimum cooking time (4.19 – 3.65 min) than their counterparts containing only wheat flour. The IDF value of the noodles varied from 8.26 - 12.18%. The highest value was observed in sample 13% and 15% banana peel flour supplemented with wheat flour while the lowest value was recorded in sample 100 % wheat flour. Increase in addition of banana peel flour led to an increase in antioxidant properties and dietary fibre content of the noodles. The glycemic index of the noodles varied from 58.74 - 65.28%. The highest value was observed in sample 100% wheat flour while the lowest value was recorded in sample 15% banana peel flour supplementation. It was concluded that the use of flours from banana peels as composites of wheat had good potential for production of nutritionally and functionally superior noodles compared to the use of wheat alone. This study may be an economically viable approach towards promoting utilization of food wastes for production of value added products in developing countries.

Effect of Chickpea, Banana Peel flour and Fenugreek Spice Flour on the Physico-Chemical Properties and Sensory Quality of Wheat Bread: A Review

This paperis aimed to review the updated scientific information regarding the effect of bread made from wheat flour, chickpea, fenugreek and banana fruits flour and their effect on physicochemical properties and nutritional values. Bread is global stable food particularly for African people and Asian. However, most of time bread made from on wheat cereal and it is nutritional poor due to deficiency of essential amino acids such as lysine, methionine and threonine. Specially, addition of legumes is important to increase protein content of bread. Because of legume flours, contain amino acid composition and fiber content, are ideal ingredients for improving the nutritional value of bread and bakery products is high. For more improvement of nutritional quality of bread addition of fruits like banana fruit is good due to nutritional content of them. So, to get bread which has good physicochemical properties with high nutritional values addition of chickpea and banana fruits flour are very important. Legumes like fenugreek are also good source of protein and used as spice to increase sensory properties when they added at optimum level.Therefore, supplementation of wheat flour with inexpensive staples and local available grains such as fenugreek, chickpea and banana help in improving the nutritional quality of wheat products bread.

Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation

In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%) were more dispersible than the cassava flour (approx. 50%). Cassava flour addition significantly (p ≤ 0.05) increased the lightness of poundo yam flour (75.65–84.67) and the ability of the flours to absorb water, but the lightness values (61.60–64.79) of the cooked dough did not change significantly (p > 0.05). Samples with cassava flour were firmer (7.56–22.87 N), stickier (2.51–5.92 Ns) and gummier (2.57–5.48 N) than the control dough. Sensory ratings were similar across the cooked poundo yam samples. This study demonstrated that cassava flour can be used to supplement yam flour for poundo yam flour production.

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread

Bread presents one of the easiest opportunities as a food vehicle for delivery of nutritional and health-promoting benefits to large segments of the world population. However, its low nutritional status due to lack of balance of essential amino acids and inadequate macro- and micronutrients has necessitated recent interest in the development of high-protein hybrid breads (HPHB). Sorrel seed, an underutilized, neglected protein-rich seed holds promising nutritional and antioxidant potentials as source of good quality protein, dietary fibre and bioactive compounds. Furthermore, germination of plant seeds increases the bioavailability of these nutritional and bioactive compounds. Hence, this study has investigated the influence of germination time on nutritional, and functional properties of sorrel seed flour. Further, the amino acid profile, dietary fibre and rheological functionality of wheat-germinated defatted sorrel seed bread were assessed. The sorrel seed was germinated for 24–48 h and defatted. Thereafter, the germinated defatted sorrel seed flours were used to partially replace wheat flour using a linear replacement (w/w) of 95-80% wheat (W) and 5–20% germinated defatted sorrel seed (GS) flours to obtain W95:GS5; W90:GS10, W85:GS15 and W80:GS20. These composite flours and 100% wheat flour (control) were used to produce breads using standard recipe and methods. Results showed significant increase (P < 0.05) in crude protein, dietary fibre and mineral contents after 24 and 48 h germination of sorrel seed. While 24 h germination significantly (P < 0.05) increased WAC from 93.75% to 103.13%, further germination (48 h) caused a reduction of 26.67% (from 93.75 to 68.75%). In vitro protein digestibility of wheat flour decreased significantly (P < 0.05) as supplementation of germinated defatted sorrel seed flour increased. Supplementation of wheat flour with germinated defatted sorrel seed flour in bread production resulted in 51.84–121.42% significant (p < 0.05) increase in the protein content of wheat bread. Similarly, total essential amino acids, dietary fibre, mineral, and ash contents followed the same increasing trend. The in-vivo biological value which ranged from 82.10 to 89.40% was significantly higher (p < 0.05) than 58.30% obtained for the control (100% wheat bread) Thus, inclusion of germinated defatted sorrel seed flour in bread production may serve as a low-cost nutritional supplement for enhancing the nutritional profile and functional benefits of wheat bread.

Exploring modified rice flour and supplementation approach to enhance resistant starch content: Visco thermal and structural characterization

Supplementation of rice flour with Apple Pomace Powder (APP) and Synthetic Vinegar (SV) was investigated to reduce the glycemic potential of ready-to-eat snacks using extrusion cooking. The aim of the study was to compare the increase in resistant starch and decrease in glycemic index of modified rice flour based extrudates after supplementing the Modified rice flour with synthetic vinegar and apple pomace. The effects of independent variables-SV (3–6.5 %) and APP (2–23 %) were evaluated on resistant starch, predicted glycemic index, glycemic load, L*, a*, b*, ΔE and overall acceptability of supplemented extrudates. Design expert predicted 6 % SV and 10 % APP as desirable conditions for enhancement of resistant starch and reduction of glycemic index. Resistant Starch (RS) of supplemented extrudates increased by 88 % while as pGI and GL was decreased by 12 % and 66 % respectively as compared to un-supplemented extrudates. L* value increased from 39.11 to 46.78, a* value increased from 11.85 to 22.55, b* value increased from 10.10 to 26.22 and Δ E increased from 7.24 to 17.93 respectively in supplemented extrudates. The results suggested that apple pomace and vinegar can act in synergy to reduce the in-vitro digestibility of rice based snacks, while maintaining the sensory acceptance of the developed product. The significant (p < 0.001) decrease in the glycemic index was achieved as the supplementation level increased. The increase in RS correlates with the decrease in glycemic index and glycemic load.

Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions.

As new sources of proteins, edible insects may be excellent additives in a new generation of environmentally friendly food products that are nutritionally valuable, safe, sustainable, and are needed in today's world. The aim of this study was to determine the effect of the application of cricket flour on extruded wheat-corn-based snack pellets' basic composition, fatty acids profile, nutritional value, antioxidant activity and selected physicochemical properties. Results showed that the application of cricket flour had a significant impact on the composition and properties of snack pellets based on wheat-corn blends. In newly developed products, the enhanced level of protein and almost triple increase in crude fiber was found as an insect flour supplementation reached 30% level in the recipe. The level of cricket flour and the applied processing conditions (various moisture contents and screw speeds) significantly affect the water absorption and water solubility index and texture and color profile. Results revealed that cricket flour application significantly increased the total polyphenols content in the assessed samples in comparison to plain wheat-corn bases. Antioxidant activity was also noted to be elevated with increasing cricket flour content. These new types of snack pellets with cricket flour addition may be interesting products with high nutritional value and pro-health properties.

The Effectiveness of Azolla microphylla Flour Supplementation in Rations on Body Weight, Total Blood Plasma Protein and Total Microbial Contamination of Broiler Carcasses

The purpose of this study was to determine the effectiveness of Azolla microphylla flour supplementation in broiler feed rations on body weight, total blood plasma protein and total broiler carcass microbial contamination. The study was conducted for 6 months (May-October 2022) in the broiler cage unit at the Integrated Field Laboratory, Faculty of Agriculture, University of Lampung. This experimental study used four treatments and five replications. Each replicate consisted of five Cobb CP 707broiler strains, bringing a total of 100 broilers. Giving Azolla microphylla flour as a supplement is added to the feed ration with different doses according to broiler body weight, namely P0: ration without Azolla microphylla flour supplementation (control); P1: ration supplemented with 2.5% Azolla microphylla flour; P2 5%; P3 7.5%. Sampling of carcasses and blood serum of 29-day-old broilers was 1 broiler per replication with a total of 20 samples. Samples were sent to the Lampung Veterinary Center to be analyzed for total meat microbial contamination (total plate count) and total plasma protein in blood serum. Data from the test results are arranged in a simple tabular form to be analyzed descriptively. The conclusion of this study wassupplementation with 5% Azolla microphyllaflour in rations were effective to increase body weight gain, maintain total blood plasma protein within the normal range, and maintain total broiler carcass microbial contamination within safe limits for consumption.

Evaluation of proximate composition, physical and sensory properties of soybean supplemented wheat bread

This present study evaluated proximate composition, physical and sensory properties of soybean supplemented wheat bread in order to ascertain its nutritional quality. Standard analytical methods were used for the analyses. The formulation for the composition of soybean supplemented wheat bread were in the ratios of (100: 0:, 90:10, 80:20,70:30,60:40 and 50:50 %) for wheat and soybean flour blends. The result for proximate composition of soy supplemented wheat bread showed that samples with flour blends of 50:50% , 60:40%,and 70:30% had the highest value at (P&lt;0.05) for protein (42.50- 45.50%), fibre (16.50-25.50%) and ash(1.05-1.90) when compared with the control sample(31.50,13.50,and1.25%) respectively . For physical properties the results revealed that the control sample (100% wheat bread) had the highest value for height, loaf volume and specific volume while 50:50% soybean supplemented wheat bread had the highest value for weight. The result for sensory properties evaluated in terms of all parameters assessed showed that soy supplemented wheat bread at 80:20 ranked best when compared with the 100% wheat bread and was generally accepted by the consumers. Thus it can be concluded that the supplementation of wheat flour with soya bean flour improved the nutritional component of the bread as revealed by the result obtained especially in relation to increase in protein, ash, and fibre, content which will boost the protein level of bread, improve mineral, enhance digestion and reduce constipation often associated with bread produced from refined wheat flour.

EFFECT OF DIETARY SUPPLEMENTATION WITH FOSSIL SHELL FLOUR ON ENTERIC METHANE OUTPUT AND POSITION-DEPENDENT VARIATIONS IN DOHNE-MERINO WETHERS

This study aimed to investigate the influence of fossil shell flour (FSF) supplementation levels on Dohne-Merino wethers’ position on enteric methane output. Twenty-four Dohne-Merino wethers (20.0±1.50 kg B.W.) were randomly assigned for 84 days to either of four dietary treatments: basal or basal diet supplemented with 2%,4% or 6%FSF on a dry matter basis. The enteric methane output was measured using a portable Laser Methane Detector (LMD) machine during feeding, standing, and resting activities. The highest volume of enteric methane was obtained from wethers supplemented with 4%, followed by 6%, 0%, and 2% FSF. Higher enteric methane emission was observed for resting wethers than those feeding and standing (P &lt; 0.05). Including fossil shell flour in Dohne-merino wethers’ diets at 4% and 6% increases enteric methane output (P&lt;0.05). Dohne-merino sheep emit more enteric methane when resting than when feeding or standing idle.

Effect of eel and tempe composite flour supplementation on the nutritional status biomarkers of rats with a restricted protein diet: Data from a preclinical trial

Incorporating eels and tempe can replace and complement the content of proteins, macronutrients, and micronutrients, which may be related to curative effects for malnutrition. In addition, converting the ingredients into a form of flour can increase their shelf life and nutrient concentration. Therefore, an in vivo approach was undertaken to explore further the nutritional status value of biomarkers in malnourished male rats (Rattus norvegicus) after Eel and Tempe Composite (ETC) flour supplementation. Data was collected from blood samples (both plasma and serum) of rats in all groups, and the appropriate biomarkers were analyzed. The final data presented in this study is openly available and can be further analyzed using statistical means to determine the dose of ETC flour as the basis of clinical trials, which other researchers can reproduce. This data may also be valuable for those interested in using different analytical methods to research the same questions or even new preclinical studies focusing solely on nutritional status biomarker analysis methods, including clinical trial prospects.