scholarly journals Influence of composite flour constituents and extrusion temperature in the production of analog rice

2021 ◽  
Author(s):  
Siswo Sumardiono ◽  
Budiyono ◽  
Heny Kusumayanti ◽  
Novian Indra Agung Prakoso ◽  
Fawzia Puti Paundrianagari ◽  
...  
Keyword(s):  
Extrusion Temperature ◽  
Composite Flour

Impact of an Amaranth-Sorghum Grains Product on Nutrient Intake of Children Aged 6-23 Months in Kiandutu Slums, Thika, Kenya

10.37512/700 ◽  
2020 ◽  
Keyword(s):  
Nutrition Education ◽  
Nutrient Intake ◽  
Controlled Trial ◽  
Poor Quality ◽  
Control Group ◽  
Composite Flour ◽  
Monthly Basis ◽  
Sorghum Flour ◽  
Baseline Characteristics ◽  
The Impact

Poor quality complementary foods contribute to undernutrition in children aged 6-23 months. Therefore, there is need to explore foods that will provide adequate nutrients for this age group. This study aimed at determining the impact of a sorghum-amaranth composite flour porridge on nutrient intake of children aged 6-23 months. A randomized controlled trial was conducted at Kiandutu slum, Thika, Kenya. Children in the control group (CG), received a maize-sorghum flour while those in the treatment group (TG) received an amaranth-sorghum flour. The sample size per study group was 73 mother-child pairs. The children in the TG received Kcal 1000 worth of porridge/day while those in the CG received Kcal 266.8/day. Mothers of children in both groups were given nutrition education at baseline, and monthly, for six months. Food intake data was taken at baseline, then monthly for six months. Descriptive statistics were used to describe nutrient intake. Chi square and Mann Whitney U test were was used to compare the baseline characteristics of the two groups and their nutrient intake, respectively. At baseline characteristics of the two groups were similar. On a monthly basis, nutrient intake in the TG was significantly higher for a majority of the nutrients than in the CG. The product can contribute to preventing under-nutrition in children aged 6-23 months.

Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making

2020 ◽  
Vol 16 (1) ◽  
pp. 15
Author(s):  
Imanuel Medy Pasanda ◽  
Edi Suryanto ◽  
Gregoria Djarkasi
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Composite Flour ◽  
Frap Assay ◽  
Phytochemical Content ◽  
Lattice Design ◽  
Antioxidant Content ◽  
Composite Flours ◽  
Locally Grown

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

2021 ◽  
pp. 108201322199125
Author(s):  
Margaret A Olorunfemi ◽  
Olugbenga O Awolu ◽  
Victor N Enujiugha
Keyword(s):  
Protein Content ◽  
Dietary Fiber ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Composite Flour ◽  
Mango Kernel ◽  
Composite Flours ◽  
Lower Protein ◽  
Mineral Compositions ◽  
Dpph Radical Scavenging

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated. The water content of the composite flours with native and chemically modified acha flour was between 7.62 and 9.30%, while that of enzymatic acha flour was between 10.12 and 10.79%. However, samples made with 20 and 30% incorporated mango kernel flour had around 13 and 19% increase in the protein content respectively, others including sample with enzymatically modified acha flour had lower protein content. On the other hand, all samples with enzymatically modified acha flour had between 83 and 100% increase in fibre content. The Na/K ratio of all the samples were less than one, as nutritionally required. Samples with enzymatically modified acha flour had best total flavonoid (0.03–0.77 mgGAE/g), total phenol (2.35–11.99 mgTAE/g) and DPPH radical scavenging activities (58.29–94.02%) contents. In addition, samples with enzymatically modified acha flour had the least antinutritional values. Although all the samples had values that were significantly (p ≥ 0.05) different, the samples had significant protein, dietary fiber, minerals and antioxidants contents, while the antinutritional contents were well lower than the standard.

Influence of Plastic Deformation on the Mechanical Properties and Microstructure of Homogenized AZ80 Magnesium Alloy

2011 ◽  
Vol 291-294 ◽  
pp. 1082-1086
Author(s):  
Yao Jin Wu ◽  
Zhi Ming Zhang ◽  
Bao Cheng Li ◽  
Bao Hong Zhang ◽  
Jian Min Yu ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Magnesium Alloy ◽  
Grain Boundaries ◽  
Gradual Increase ◽  
Extrusion Ratio ◽  
Extrusion Temperature ◽  
Second Phase ◽  
Az80 Magnesium Alloy ◽  
Strength And Plasticity

In the present research, the influences of different extrusion ratios (15, 30, 45, 60, and 75) and extrusion temperature (300°C, 330°C, 360°C, 390°C, 420°C) on the mechanical properties and microstructure changes of AZ80 magnesium alloy have been investigated through tensile test and via ZEISS digital metallographic microscope observation. Research indicates that the alloy’s plasticity gradually decreases as the temperature increases, and that the alloy’s tensile strength varies with the extrusion ratio. At 330°C, the alloy’s particle grain is small and a small amount of black hard and brittle second-phase β (Mg17Al12) are precipitated uniformly along the grain boundary causing the gradual increase of the alloy’s tensile strength. When the extrusion temperature is up to 390°C, the grain size increases significantly, but the second phase precipitation along grain boundaries transforms into continuous and uniform-distribution precipitation within the grain. In this case, when the extrusion ratio is 60, the alloy’s tensile strength reaches its peak 390 Mpa. As the extrusion temperature increases, inhomogeneous precipitation of the second-phase along grain boundaries increases, causing the decrease of the alloy’s strength. At the same temperature, both the tensile strength and plasticity increases firstly and then decreases as extrusion ratio increases. With the gradual increase of the refinement grain, the dispersed precipitates increase and the alloy’s tensile strength and plasticity reach their peaks when the extrusion temperature is 390°C. As the grain grows, the second phase becomes inhomogeneous distribution, and the alloy’s strength and plasticity gradually decrease.

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