Flour Water Research Articles

Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs

Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs

The role of wheat flour minor components in predicting water absorption

Water absorption in wheat flour is a crucial parameter for optimizing bread-making processes. The determinants of wheat flour water absorption were investigated through the analysis of 28 compositional and technological properties of 150 wheats grown in France. A multiple linear regression approach was used to predict the water absorption, selecting the best model through successive examination of Bayesian Information Criterion, Variance Inflation Factor and minimizing the total number of variables.A model with protein content, soluble starch, damaged starch and specific viscosity from water extractable arabinoxylans was identified as the best trade-off between the number of variables and the predictive performances among all possible models. Soluble Starch, varying between 1.11 and 6.21 g/100 g flour a new criterion measured alongside water-extractable arabinoxylans content, varying between 0.26 and 0.86 g/100 g flour, shows significant potential to predict water absorption compared to damaged starch.

Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value

Buckwheat flour is a pseudocereal that can be used to improve the nutritional value of staple food, such as bread. However, substituting wheat flour can be challenging due to potential loss of the final product's technological quality. Therefore, understanding the influence of buckwheat inclusion level on dough rheology and bread quality is essential. This study evaluated the effect of wheat flour substituted by buckwheat flour on dough rheology and bread quality over the staling process. Wheat flour was replaced by 0%, 10%, 20% and 30% of buckwheat flour and the resulting dough mixing properties, viscosity profile, gel texture, rheology behaviour and extensibility properties were analysed. Internal bread structure (C-Cell and confocal microscopy), specific volume, density and crumb texture profile were also assessed. The increase in buckwheat level gradually decreased flour water absorption (p < 0.05), dough stability and development time, with increased gluten weakening as evidenced by decreased C2 values (protein strength) of Mixolab. As a result, the dough was less resistant to extension, with decreased extensibility. The highest viscosity profile of the starch paste was observed with 30% buckwheat inclusion level, which may lead to faster bread staling process. A solid-like and elastic behaviour was observed in the rheology evaluation, suggesting an interaction between fibre and starch from buckwheat with gluten proteins. Although changes in dough rheology occurred, the bread quality remained unchanged at levels of up to 20% buckwheat level (p > 0.05), with similar specific volume, density, internal structure and texture profile compared to the control bread (0% buckwheat). In conclusion, buckwheat was found to be a viable wheat flour substitute with only minimal changes in dough behaviour and maintenance of bread technological quality, while enhancing the nutritional profile by increasing fibre content and total essential amino acid.

An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage

Perennial grains are being developed to improve the environmental sustainability of grain production systems. However, to maximise their commercial viability, a clearer understanding of their food processing properties is required. In this study, the functional properties of selected perennial wheat breeding lines grown at sites in central New South Wales, Australia, were compared to each other and an annual bread wheat cultivar. Lines were assessed for grain yield parameters, rheological properties (wholemeal and refined flour), starch properties, milling yield and refined flour baking quality. Perennial wheats were found to differ from expected behaviours attributed to annual wheat, offering novel combinations of grain characteristics. Despite softer grain and rheological tests indicating only moderate gluten strength, several lines exhibited better baking performance than the conventional bread wheat control. Furthermore, flour water absorption was found to decrease with increasing grain hardness, the opposite of that normally observed for annual wheat. The results demonstrated that with appropriate breeding and selection, perennial wheat offers good potential for baking.

Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis

Quality attributes of wheat and its flour strongly influence the processability, end-product performance, and consumer acceptability of wheat-based products. The quality of whole wheat flour (WWF) has been estimated using white flour (WF) methodologies, which raised concerns due to the uncertain correlations between WF and WWF. Strong correlations were identified between the WF and WWF for protein content and flour water absorption (r = 0.98 and 0.71, respectively), pasting properties of peak and final viscosity (r = 0.85 and 0.70, respectively), and the optimum mixing time determined by Mixograph (r = 0.83). In contrast, the bread volumes and water retention capacity were weakly correlated for WWF versus WF (r = 0.48 and 0.28, respectively). There was a negative relationship between the peak value of WF and the hardness of the white bread (r = −0.58), while it was not present for the WWF bread. This comparative evaluation of the dough rheological properties and bread-making performance of WF and WWF from 64 wheat genotypes is valuable to breeding programs, food processors, and millers, ultimately enhancing the efficiency and sustainability of wheat-related industries.

Rheological Properties of Wheat Flour when Mixed with Barley Flour

Some chemical and rheological properties of local barley varieties were investigated. Overall, the moisture, protein, fat, ash, and fiber content of the barley flour was higher than that of wheat flour. Different varieties of composite flour were created by partially substituting 10%, 15%, and 20% barley flour for wheat flour. This increased the arrival time to line 500. B.U. maturity time and critical kneading coefficient measured by Farinograph device, and the increase in fermentation gas pressure values measured by fermentation pressure gauge for dough of compound flour with different replacement ratios. As shown the amylograph results reveal that a drop in the temperature of the beginning of gelatinization of the composite flour solution and the rates of maximum viscosity of the composite flour, the rates of the flour water absorption, period of stability measured by the farinograph, the rates of the dough and resistance to extension and the area measured by the extensograph of composite flour dough. With increased barley flour substitution, the quality and acceptability of dough declined. However, the quality of composite flours including 10% and 15% barley flour was satisfactory.

Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough

This study investigated the effects of highland barley's germination time (24, 48, and 72 h) on the thermomechanical, pasting, fermentation, dynamic rheological, molecular mobility, and protein structural properties of oat-wheat composite flour dough. Germination significantly reduced flour water absorption, freezable water, melting enthalpy, and increased protein weakening compared with native barley (NB) samples. In addition, germination decreased bound and immobilized water and increased the free water compared to the NB-composite flour dough samples, according to the results of a low-field nuclear magnetic resonance spectrometer (LF-NMR). Germination also increased the protein's extractability and surface hydrophobicity while negatively impacting the starch-protein network; however, it decreased bread-specific volume. Germination for 24 h, on the other hand, had minor effects on dough and bread samples compared to 48 and 72 h. As a result, germination for 24 h under controlled conditions could be used to improve the rheological qualities of highland barley and avoid the adverse rheological effects of the prolonged germination period.

Increasing grain yield while maintaining baking quality in Canada Western Red Spring wheat

Grain protein concentration (GPC) is considered one of the most important quality factors, and it has remained a major culling criterion in the Canadian wheat cultivar development and registration process. However, grain protein composition also plays a critical role in determining the end-use quality of cereal-based products. The objective of this study was to determine whether high-yielding, lower protein Canada Western Red Spring (CWRS) analog wheat lines can exhibit acceptable baking properties (comparable with CWRS cultivars) under contrasting soil nitrogen levels. Five CWRS-analog lines together with four CWRS and one Canada Prairie Spring Red wheat cultivar, representing wide ranges of quality and grain yield potential, were assessed for agronomic and quality traits in multi-environment trials at three locations and five nitrogen fertilizer rates. CWRS analog lines produced significantly higher grain yield and, on average, 0.9% less GPC than the CWRS cultivars. Despite the lower GPC, CWRS-analog lines such as W07786 exhibited suitable and stable baking performance across all nitrogen levels. Based on the genotype × trait biplot analysis, CWRS-analog baking properties were mainly associated with sodium dodecyl sulfate sedimentation and flour water absorption. Our findings revealed that it is possible to develop wheat cultivars with up to 15% higher grain yield than modern CWRS cultivars and comparable end-use characteristics by reducing current GPC requirements (by up to 1%) while simultaneously selecting for improved baking attributes. This would facilitate an increase in CWRS grain yield genetic gains while maintaining favorable end-use quality and improving the crop competitiveness in western Canada.

Grain and flour quality of wheat genotypes grown under heat stress

Heat stress during the grain-filling period is the main abiotic stress factor limiting grain yield and quality in wheat (Triticum aestivum L.). In this study, 64 wheat genotypes were exposed to heat stress during reproduction caused by delayed sowing in two growing seasons. Grain yield, 1000 grain weight (GW), grain hardness (GH), and grain-quality related traits were investigated. Heat stress caused a significant decrease in GW through reducing starch content (SC) and a non-compensating rise in protein content (PC), and thereby resulted in lower yield. In addition, significant increases in flour water absorption (WA), Zeleny sedimentation volume (ZT), ash content (AC), lipid content (LC), loaf volume (LV), wet gluten content (WG), dry gluten content (DG), gluten index (GI), and amylopectin content (APC) were found following heat stress. In contrast, decreases in grain moisture content (MC) and amylose content (AMC) induced by heat stress were observed. The heat-tolerant genotypes were superior in grain yield, GW, SC, AMC, and MC. While the sensitive genotypes contained higher PC, LV, GI and AMP. A group of wheat genotypes characterized with a higher yield, AMC, GW, and SC as well as lower PC, WA, GH, ZT, and LV; and was found to be the most heat tolerant by principal component analysis. Lighter weight and smaller grains produce a smaller starchy endosperm with lower quality (less amylose) and higher grain protein content in heat stress compared to normal conditions. Heat stress caused by delayed sowing improves some of the baking-quality related traits.

Design of Measurement of Water Content with Capacity Method to Determine Old Categories to Save Tapioca Flour

In this study, water content measurements were carried out using a physical method using a capacitive sensor. Measurement with these two methods aims to get the most efficient method for tapioca flour's water content value. The samples used were six samples of tapioca flour from the way good factory. Each sample was measured using a thermogravimetric method and a capacitive sensor measuring instrument three times per sample. The measurement results produce a polynomial graph with a coefficient of determination of 0.9702. The graph shows that the higher the water content, the higher the value detected by the capacitive sensor. The thermogravimetric method used as a reference takes 6 hours to get results, and the physical method takes less than one minute. To compare measurements, measurements were made using the thermogravimetric method to measure the percentage of water content in tapioca flour. This study indicates that the physical measurement method with a capacitive sensor instrument requires a shorter time than the thermogravimetric method. And the higher the water content, the shorter the storage time.

Grain, flour, and batter properties estimating cake baking potential of wheat flour

AbstractBackground and ObjectivesThe experimental baking test is lengthy, low in throughput and not appropriate for evaluating the large number of wheat flours for baking cakes. To explore effective and efficient tools for the estimation of wheat grain and flour quality for making cakes, grain, flour, and batter characteristics were analyzed and their relationships with cake quality parameters were determined.FindingsKernel hardness and solvent retention capacities (SRCs) exhibited negative relationships with cake volume. The flow distances and rapid visco analyzer viscosities of flour–water and flour–sucrose batters effectively differentiated wheat flour of varying characteristics, and showed significant relationships with cake volume.ConclusionsSRCs and flour–water and flour–sucrose batter viscosities are associated with cake volume and could effectively estimate flour quality for baking cakes. Low kernel hardness and low solvent absorption/retention of flour are desirable for baking cakes. Flour–water and flour–sucrose batters that are less viscous and more fluid produce cakes with higher volumes.Significance and NoveltyThe identification of grain, flour, and batter characteristics as effective estimates of cake baking quality would greatly benefit breeders in the screening of breeding lines and millers and bakers in the selection of wheat grain flour for baking cakes.

Trade-offs in the genetic control of functional and nutritional quality traits in UK winter wheat.

A complex network of trade-offs exists between wheat quality and nutritional traits. We investigated the correlated relationships among several milling and baking traits as well as mineral density in refined white and whole grain flour. Our aim was to determine their pleiotropic genetic control in a multi-parent population over two trial years with direct application to practical breeding. Co-location of major quantitative trait loci (QTL) and principal component based multi-trait QTL mapping increased the power to detect QTL and revealed pleiotropic effects explaining many complementary and antagonistic trait relationships. High molecular weight glutenin subunit genes explained much of the heritable variation in important dough rheology traits, although additional QTL were detected. Several QTL, including one linked to the TaGW2 gene, controlled grain size and increased flour extraction rate. The semi-dwarf Rht-D1b allele had a positive effect on Hagberg falling number, but reduced grain size, specific weight, grain protein content and flour water absorption. Mineral nutrient concentrations were lower in Rht-D1b lines for many elements, in wholemeal and white flour, but potassium concentration was higher in Rht-D1b lines. The presence of awns increased calcium content without decreasing extraction rate, despite the negative correlation between these traits. QTL were also found that affect the relative concentrations of key mineral nutrients compared to phosphorus which may help increase bioavailability without associated anti-nutritional effects of phytic acid. Taken together these results demonstrate the potential for marker-based selection to optimise trait trade-offs and enhance wheat nutritional value by considering pleiotropic genetic effects across multiple traits.

Response of Wheat Yield and Protein-Related Quality on Late-Season Urea Application

Field experiments were conducted, aiming to evaluate whether the late-season foliar urea application (35 kg N ha−1) is effective in improving grain yield and protein-related quality in ten common wheat cultivars during two consecutive growing seasons. On average, late urea application significantly (p &lt; 0.05) increased grain yields, thousand kernel, and hectolitre weight. The total grain protein significantly (p &lt; 0.05) increased by 17.5% under urea application, while dough mixing behaviour was improved by increasing flour water absorption and reducing the degree of softening. Considering dough elastic properties, the changes in dough energy and maximum resistance under urea application were strongly cultivar dependent and their values compared to control varying from −12.7% to +42.4% and −25.1% to +7.7%, respectively. The distribution of grain storage proteins was significantly influenced by late urea application, but to a lesser extent than the total grain proteins. The proportion of total gliadins, α- and γ-gliadins increased by 5.3%, 5.8%, and 6.5%, respectively, while total glutenins and high-molecular weight glutenins decreased by 4.5% and 7.4%, respectively. In summary, the late-season application of urea has greatly improved the protein-related quality without considerable disruption of the storage proteins composition.

Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites.

Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products.

Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems.

Waxy starch with a modified amylose-to-amylopectin ratio is desired for a range of applications in food and non-food industries; however, yield performance and grain quality characteristics of waxy wheat cultivars are usually inferior in comparison to advanced non-waxy cultivars. In this study, we compared waxy (‘Eldija’, ‘Sarta’) and non-waxy (‘Skagen’, ‘Suleva DS’) winter wheat cultivars grown under high and low-input farming systems over two cropping seasons by evaluating their yield and grain quality, including flour, dough, and starch physicochemical properties. The yield of waxy cv. ‘Sarta’ was significantly lower compared to the non-waxy cultivars across all trials; however, waxy cv. ‘Eldija’ had a similar yield as non-waxy cultivars (except under high-input conditions cv. ‘Skagen’). Moreover, no significant differences were observed between protein and gluten content of waxy and non-waxy cultivars. Low amylose content typical for waxy wheat cultivars highly correlated (r ≥ 0.8) with lower falling number, flour yield and sedimentation values, lower nitrogen % used for grain, higher flour water absorption and flour particle size index. In general, properties dependent on starch structure demonstrated consistent and significant differences between both starch types. The prevailing heat waves during the grain filling period decreased grain test weight but increased protein and gluten content and caused gluten to be weaker. Dough development time at these conditions became longer, dough softening lowered and starch content decreased, but A-starch, starch peak and final viscosity values increased. Low-input farming had a negative effect on grain yield, grain nitrogen uptake and grain test weight but increased phosphorus content in grain. The unique dough mixing properties of waxy cultivar ‘Eldija’ suggest that it could be used in mixtures along with non-waxy wheat for dough quality improvement.

Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread

In this study, the impact of highland barley germination on bread-making performance, shelf-life, and nutritional value was evaluated. Highland barley was germinated for 24, 48, and 72 h. Results showed that germination produced a functional bread with significantly enhanced nutritional value, as well as antimicrobial and antioxidant properties. Consuming 100 g of germinated highland barley bread per day provides the required minimum daily intake of β-glucan and γ-aminobutyric acid (GABA) as recommended by the European Food Safety Authority (3 g, 100 mg/respectively). Excessive germination (48 and 72 h respectively) negatively affected the formation of the gluten network, which decreased flour water absorption, dough development time, and stability. Additionally, LF-NMR results suggested that germination decreased T21, T22, and T23 populations during storage. This study confirmed that germination under controlled conditions for 24 h could improve bread quality and properties. Significantly, bread made with germinated barley (24 h) had the best impact on bread-making performance, shelf-life, sensory attributes, and overall acceptability.

Development Of Carrots (Daucus Carota L.) Flour Steamed Brownies

Background: Carrots production in Indonesia is quite abundant but has not been used optimally. How to process carrots is very necessary so that they become foods that have a high selling value while maintaining the content of antioxidant compounds contained therein One way to optimize is to make carrot flour that can reprocess into food products, steamed brownies. This research was conducted to increase the selling value of carrots, to determine the quality and antioxidant activity of carrot flour steamed brownies.&#x0D; Methods: The research type is quantitative with a design of descriptive research. Determination of the quality of carrots flour and carrots flour steamed brownies included water and ash content assays. A qualitative assay using color reaction assays, quantitative analysis, and antioxidant activity using UV-Visible Spectrophotometry. &#x0D; Results: The quality assay result content of water and ash in carrots flour was 4.1% and 0.5% and in carrots flour steamed brownies was 26.8% and 1.8%. A qualitative assay using a color reaction assay with antimony trichloride showed positive results, both for carrot flour and carrot flour steamed brownies. The result of antioxidant activity with IC50 values of 241.4822 ± 2,1294 ppm&#x0D; Conclusion: The quality assay results in carrots flour and carrots flour steamed brownies in accordance with the flour parameters of SNI 3751: 2009 and SNI 01-3840-1995 for steamed brownies. The result of antioxidant activity for carrots flour steamed brownies including a medium level. It is necessary to carry out proximate tests such as fat, protein, carbohydrate, and microbiological tests on carrot flour and carrots flour steamed brownies.

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

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

The antioxidant activity of seaweed salt from Sargassum polycystum in Sprague-Dawley male White rats

Seaweed has many health benefits and has been the potential raw material for making low sodium and high potassium healthy salt. Sargassum polycystum is widely used as a low-sodium functional salt, which has a strong antioxidant capacity. However, it's in vivo potential is unknown. This research was a purpose to determine the antioxidant activity of SOD and catalase enzymes in seaweed salt through in vivo test in Sprague-Dawley rats. To achieve this, salt was produced from S. polycystum flour and distilled water at a ratio of 1:10 and heated at 40°C for 10 minutes, using a water bath. The mixture was stirred using 500 mesh nylon cloth and filter paper, then dried with an oven at 60°C for 30 hours. In vivo research method was then adopted using 20 male Sprague-Dawley rats, which were divided into 5 treatment groups. The analysis used was the treatment of commercial and seaweed salt, Sargassum polycystum, and plain water (aquades) in the test animals with 4 replications, which include each treatment group consisting of 4 Sprague-Dawley rats. Data were analyzed using Analysis of variance (ANOVA) from Statistical Package for Social Sciences (SPSS) software. S. polycystum salt had a Sodium (Na) and Potassium (K) ratio of 0.38 and NaCl content of 49.05%. The antioxidant activity of SOD and catalase enzymes ranged between 54.09–73.40 U/mL and 0.67 – 0.79 U/mL, respectively. These values indicate that the application of S. polycystum salt is able to balance the antioxidant activity of SOD and catalase. In addition, seaweed salt has the potential to reduce cell damage due to free radicals.

Impact of Spirulina corn soy blend on Iron deficient children aged 6\u201323\u2009months in Ndhiwa Sub-County Kenya: a randomized controlled trial

BackgroundIron deficiency anemia (IDA) remains high in Kenya despite interventions. Twenty-seven percent of children aged 6 months-14 years are anemic, with low iron intake (7%) among children aged 6–23 months. Standard food interventions involve a corn soy blend (CSB), which is limited in micronutrients, and fortifiers are not accessible locally. Moreover, the use of spirulina as a strategy for mitigating IDA has not been adequately documented. This study compared the impact of a spirulina corn soy blend (SCSB) on IDA among children aged 6–23 months.MethodsA total of 240 children with IDA were randomly assigned to study groups at a ratio of 1:1:1 through lotteries, and caregivers and research assistants were blinded to group assignment. Dry-take-home SCSB, CSB and placebo flour (1.7 kg) was given to caregivers to prepare porridges using a flour water ratio of 1:4, producing 600 ml–700 ml of porridge to feed children 200 ml of porridge three times a day for 6 months. Impact was assessed as plasma hematocrit at baseline and after the study. Blood drawing, preparation and analysis were performed in accordance with approved procedures by the EthicsResearchCommittee. Monthly follow-up and data collection on dietary intake, anthropometry, morbidity and infant feeding practices were performed using questionnaires. Relative risk, magnitude of change and log-rank tests were used to compare the impact of the intervention, and significant differences were determined at P < 0.05.ResultsThe survival probabilities for children consuming SCSB were significantly higher than those consuming CSB (log-rank-X2 = 0.978; CI: 0.954–1.033, P = 0.001) and the placebo (log-rankX2 = 0.971; CI: 0.943–0.984, P = 0.0001). Children consuming SCSB had a mean recovery time of 8 days (CI: 7–12 days) compared to those consuming CSB (19 days; CI: 20–23 days) and placebo (33 days; CI: 3 1–35 days). The recovery rate was 15.4 per 100 persons per day for children who consumed SCSB as opposed to 4.6 and 1.8 per 100 persons per day for those who consumed CSB and the placebo, respectively.ConclusionManagement of IDA with SCSB compared to CSB and the placebo led to faster reversal and large numbers of recoveries from IDA. The recovery rates were above the World Health Organizations (WHO) minimums standards for food interventions. Efforts to realize high and faster recoveries from IDA should be heightened by fortifying CSB with spirulina powder.