scholarly journals Mineral and Antinutrient Content of High Quality Cassava-Tigernut Composite Flour Extruded Snack

2016 ◽  
Vol 41 (5) ◽  
pp. e13125 ◽  
Author(s):  
A.A. Adebowale ◽  
S.T. Kareem ◽  
O.P. Sobukola ◽  
M.A. Adebisi ◽  
A.O. Obadina ◽  
...  
Keyword(s):  
Composite Flour ◽  
High Quality

scholarly journals Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root

2018 ◽  
Vol 8 (9) ◽  
pp. 438
Author(s):  
Wasiu Awoyale ◽  
Adebayo Abass ◽  
Bussie Maziya-Dixon
Keyword(s):  
Vitamin A ◽  
Human Body ◽  
Dry Matter ◽  
Composite Flour ◽  
High Quality ◽  
Cassava Flour ◽  
Cassava Root ◽  
Bread Production ◽  
Β Carotene ◽  
Composite Bread

Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root may contribute to the pVAC composition of bread. As a result, there is a need for the evaluation of the retention of pVAC in composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. Methods: The YHQCF was produced from TMS01/1368 cassava variety. The bread loaves consisted of 20% and 100% YHQCF and were produced by mixing the sugar, margarine, yeast, improver, and salt with the composite flour and YHQCF respectively, after which water was added and mixed to get the homogenous dough. The dough was proofed for 2.5 hours, kneaded, cut into shape, placed in a lubricated baking pan, and baked at 200oC for 30 min. Analyses of the pro-vitamin A (cis and trans-β carotene) and dry matter content were carried out on all the samples, including samples from the YHQCF production steps using standard methods. The samples from the YHQCF production steps were chosen and analyzed for pVAC in order to check the levels of degradation of the pVAC from the raw cassava root to using the root for flour production and the quantity of pVAC retained when 100% of the YHQCF is used for bread production compared to 20% composite. The β-carotene nutrient retention of the bread was also calculated.Results: The results demonstrated how the total pVAC content of the raw yellow-fleshed cassava root was 16.83 µg/g dry basis with 29% dry matter (DM) content. Subsequent processing by peeling, washing, grating, and dewatering into granules (56% DM) caused 48% reduction in the pVAC content which was reduced to 40% after drying and milling the dried grits into YHQCF (97% DM). Preparation of recipe for bread demonstrated how the 20% composite flour dough (61% DM) contained 0.29 µg/g db pVAC representing 1.72% retention, which was later reduced to 0.25 µg/g db pVAC or 1.49% retention after baking (62%DM). On the other hand, bread loaves baked from 100% YHQCF (67% DM) retained 0.74 µg/g db pVAC representing 4.40% of the 16.83 µg/g db pVAC in the starting raw material.  Conclusions: The bread produced from 100% YHQCF may contribute to the pro-vitamin A status of bread consumers in SSA more than the 20% YHQCF composite. However, both bread samples are low in pVAC. In order to attain the required retinol equivalent level after bioconversion in the human body, consumption of other foods rich in vitamin A would be required to attain the required retinol equivalent level after bioconversion in the human body but can be enhanced if consumed with other foods rich in vitamin A.Keywords: High quality cassava flour; composite flour; Bread; Pro-vitamin A carotenoid; Nutrition

Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

2016 ◽  
Vol 41 (5) ◽  
pp. e13150 ◽  
Author(s):  
Oluwakemi F. Ekunseitan ◽  
Adewale O. Obadina ◽  
Olajide P. Sobukola ◽  
Adebukunola M. Omemu ◽  
Mojisola O. Adegunwa ◽  
...  
Keyword(s):  
Pasting Properties ◽  
Nutritional Composition ◽  
Composite Flour ◽  
High Quality

scholarly journals Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials

2020 ◽  
Vol 15 (1-2) ◽  
pp. 45-53
Author(s):  
Olawale Paul Olatidoye ◽  
Abdulrazak Shittu ◽  
Sunday Samuel Sobowale ◽  
Wasiu Ajani Olayemi ◽  
Isi Favour Adeluka
Keyword(s):  
Effective Means ◽  
Quality Attributes ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Bread Quality ◽  
Composite Flour ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Sensory Score

High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27:GG. The flour blends were analyzed for functional, colour and pasting properties while breads characteristics and sensory evaluation were performed in order to assess effect of hydrocolloids on bread. The results showed composite flour with hydrocolloids had the highest bulk density (0.704g/ml), water absorption capacity (2.98m/g), least gelation concentration (4.4g/g), oil absorption capacity (0.71m/g), while control had the highest swelling capacity (1.68g/g). Significant differences at p<0.05 were found on the pasting properties of addition of hydrocolloids with lower pasting temperature (71oC) and time (6.08 min). Bread quality attributes such as loaf volume, specific loaf volume, oven spring, crust colour, crumb colour and firmness of the fresh breads significantly improved with the addition of hydrocolloids compared with bread produced without improvers. The results show that high quality cassava flour could be incorporated up to 18% with carboxymethylcellulose at 2% level without affecting its overall acceptability and thereby enhance the potential for using locally produced flours in bread baking. Sensory score of bread from the addition of hydrocolloids were all acceptable by the panelist. The addition of hydrocolloids could be used as an effective means of improving the quality of gluten free bread.

Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages

2020 ◽  
pp. 1-32
Author(s):  
Dorcas Oluwadara Ayandipe ◽  
Abdurasaq Ade Adebowale ◽  
Olusegun Obadina ◽  
Kehinde Sanwo ◽  
Sulaimon Babatunde Kosoko ◽  
...  
Keyword(s):  
Composite Flour ◽  
High Quality

Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks

2015 ◽  
Vol 13 (3) ◽  
pp. 242-262 ◽  
Author(s):  
Sekinat T. Kareem ◽  
Abdul-Rasaq A. Adebowale ◽  
Olajide P. Sobukola ◽  
Moruf A. Adebisi ◽  
Olusegun A. Obadina ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Composite Flour ◽  
High Quality ◽  
Extruded Snacks

Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

2020 ◽  
Vol 16 (6) ◽  
pp. 963-971
Author(s):  
Samuel A.O. Adeyeye ◽  
Folake Idowu-Adebayo ◽  
Olushola T. Bolaji ◽  
Titilope A. Abegunde ◽  
Abiodun O. Adebayo-Oyetoro ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptability ◽  
Composite Flour ◽  
Crude Fibre ◽  
High Quality ◽  
Cassava Flour ◽  
Physical Quality

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour. Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed. Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour. Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

Some problems of objective-prism spectra classification

1966 ◽  
Vol 24 ◽  
pp. 51-52
Author(s):  
E. K. Kharadze ◽  
R. A. Bartaya
Keyword(s):  
Short Wave ◽  
High Quality ◽  
Stellar Spectra ◽  
Objective Prism

The unique 70-cm meniscus-type telescope of the Abastumani Astrophysical Observatory supplied with two objective prisms and the seeing conditions characteristic at Mount Kanobili (Abastumani) permit us to obtain stellar spectra of a high quality. No additional design to improve the “climate” immediately around the telescope itself is being applied. The dispersions and photographic magnitude limits are 160 and 660Å/mm, and 12–13, respectively. The short-wave end of spectra reaches 3500–3400Å.

A non-cyanide method of electropolishing silver

1978 ◽  
Vol 36 (1) ◽  
pp. 146-147
Author(s):  
R. L. Lyles ◽  
S. J. Rothman ◽  
W. Jäger
Keyword(s):  
Electron Microscopy ◽  
Sulphuric Acid ◽  
Methyl Alcohol ◽  
Health Hazards ◽  
Silver Alloy ◽  
High Quality ◽  
Silver Alloys ◽  
Free Sample ◽  
Specimen Quality ◽  
Standard Techniques

Standard techniques of electropolishing silver and silver alloys for electron microscopy in most instances have relied on various CN recipes. These methods have been characteristically unsatisfactory due to difficulties in obtaining large electron transparent areas, reproducible results, adequate solution lifetimes, and contamination free sample surfaces. In addition, there are the inherent health hazards associated with the use of CN solutions. Various attempts to develop noncyanic methods of electropolishing specimens for electron microscopy have not been successful in that the specimen quality problems encountered with the CN solutions have also existed in the previously proposed non-cyanic methods.The technique we describe allows us to jet polish high quality silver and silver alloy microscope specimens with consistant reproducibility and without the use of CN salts.The solution is similar to that suggested by Myschoyaev et al. It consists, in order of mixing, 115ml glacial actic acid (CH3CO2H, specific wt 1.04 g/ml), 43ml sulphuric acid (H2SO4, specific wt. g/ml), 350 ml anhydrous methyl alcohol, and 77 g thiourea (NH2CSNH2).

A High Resolution Scanning Microscope

1968 ◽  
Vol 26 ◽  
pp. 356-357
Author(s):  
A. V. Crewe ◽  
J. Wall ◽  
L. M. Welter
Keyword(s):  
High Resolution ◽  
Field Emission ◽  
Spherical Aberration ◽  
Focal Length ◽  
Spot Size ◽  
Emission Source ◽  
Field Of View ◽  
Scanning Microscope ◽  
Magnetic Lens ◽  
High Quality

A scanning microscope using a field emission source has been described elsewhere. This microscope has now been improved by replacing the single magnetic lens with a high quality lens of the type described by Ruska. This lens has a focal length of 1 mm and a spherical aberration coefficient of 0.5 mm. The final spot size, and therefore the microscope resolution, is limited by the aberration of this lens to about 6 Å.The lens has been constructed very carefully, maintaining a tolerance of + 1 μ on all critical surfaces. The gun is prealigned on the lens to form a compact unit. The only mechanical adjustments are those which control the specimen and the tip positions. The microscope can be used in two modes. With the lens off and the gun focused on the specimen, the resolution is 250 Å over an undistorted field of view of 2 mm. With the lens on,the resolution is 20 Å or better over a field of view of 40 microns. The magnification can be accurately varied by attenuating the raster current.

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