Quality Evaluation of Instant Mosa (A Fried Maize Based Snack) Produced from Fermented Maize and Sorghum Flour

The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weight (9.69–18.20 g), diameter (272.0–333.0 mm), thickness (7.72–11.40 mm), spread ratio (23.87–41.09) differed significantly (p < 0.05). However, the sensory results showed that the cookies varied in colour (6.85–7.80), taste (6.90–8.15), aroma (7.10–7.75), crispness (6.65–7.75) and overall acceptability (7.25–8.45). The reference sample had the highest sensory scores for all the attributes except for aroma and crispiness, while cookies with 15% sorghum flour (SF) and 5% defatted coconut flour (CF) incorporation had highest score for crispness and 30% sorghum had highest score for aroma respectively. Based on the parameters evaluated 15% sorghum flour and 5% defatted coconut flour incorporation could be utilized for cookies production owing to its baking potential abilities. However, the high protein, ash and fibre contents of the cookies made with sorghum and defatted coconut flour substitution is very important as this could make a great contribution to the nutrient intake by consumers.

Download Full-text

Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

Asian Journal of Biotechnology and Bioresource Technology ◽

10.9734/ajb2t/2020/v6i130072 ◽

2020 ◽

pp. 14-27

Author(s):

Dinnah Ahure ◽

Pius Oteikwu Ejoha

Keyword(s):

Glycine Max ◽

Crude Protein ◽

Quality Evaluation ◽

Chemical Compositions ◽

Crude Fibre ◽

Spread Ratio ◽

Sorghum Flour ◽

Composite Flours ◽

Flour Blends ◽

General Acceptability

Quality and acceptability of cookies produced from malted sorghum, wheat, and blends of malted sorghum, sprouted soybean and carrot flours were evaluated. Malted sorghum flour was enriched with sprouted soybean and carrot to produce cookies with varying amount of sproted sorghum and carrot (100:0:0, 80:10:10, 70:20:10, 60:30:10 and 50:40:10). The chemical, physical and sensory attributes of cookies were evaluated with results showing significant (p<0.05) differences. Results of chemical compositions of Composite flours and composite cookies showed similar trends. The ranges of cookies contents of moisture, crude protein, crude fat, crude fibre, ash, carbohydrate, energy spread ratio and general acceptability include 5.25–6.79%, 9.88–17.46%, 12.04–18.99%, 0.81–4.67%, 1.34–3.78%, 51.25–68.62%, 422.4–459.19 Kcal, 6.53–7.79 and 7.11–7.98. Generally, all nutrients analysed increased with increased substitution of sprouted soybean and carrot flours into mated sorghum flour except moisture and carbohydrates. The results revealed that inclusion of 40% sprouted soybean and 10% carrot into malted sorghum served a complementary purpose in increasing cookies spread ratio and most of the nutrients analysed. Whereas, sensory scores of cookies with 10% sprouted soybean and 10% carrot inclusion compared favourably with the control.

Download Full-text

The Spectrum-activity Integrated Fingerprint: A Effective Method for the Quality Evaluation of Herbal Medicines

Planta Medica ◽

10.1055/s-0030-1251760 ◽

2010 ◽

Vol 76 (05) ◽

Author(s):

XP Ding ◽

J Qi ◽

BY Yu

Keyword(s):

Quality Evaluation ◽

Herbal Medicines ◽

Spectrum Activity

Download Full-text

PRODUCT QUALITY EVALUATION OF INDUSTRIAL ENTERPRISES

Economy and Society ◽

10.32782/2524-0072/2018-19-74 ◽

2018 ◽

Author(s):

O.S. Maliuk ◽

T.V. Saprykina

Keyword(s):

Product Quality ◽

Quality Evaluation ◽

Industrial Enterprises

Download Full-text

Lymph nodes detection and the mesorectal excision quality evaluation

Perspectives in Surgery ◽

10.33699/pis.2019.98.5.200-206 ◽

2019 ◽

Vol 98 (5) ◽

pp. 200-206

Keyword(s):

Lymph Nodes ◽

Neoadjuvant Therapy ◽

Quality Evaluation ◽

Rectal Resection ◽

Age Groups ◽

Cooperative Groups ◽

Mesorectal Excision ◽

Proper Number ◽

Before And After ◽

And Gender

ntroduction: Detection and examination of proper number of lymph nodes in patients after rectal resection is important for next treatment and management of patients with rectal carcinoma. There are no clear guideliness for minimal count of lymph nodes, variant recommendations agree on the number of 12 (10−14) nodes. There are situations, when is not easy to reach this count, mainly in older age groups and in patients after neoadjuvant, especially radiation therapy. As a modality for improvement of lymph nodes harvesting seems to be establishing of defined protocols originally designed for mesorectal excision quality evaluation. Methods: The investigation group was formed by patients examined in 2 three-years intervals before and after implementation of the protocol. Elevation in count of harvested lymph nodes was rated generaly and in relation to age groups and gender. Results: The average count of lymph nodes increased from 10 to 15 nodes, in subset of patients whose received neoadjuvant therapy from 7 to al- most 14 nodes. The recommended number of lymph nodes was obtained in all investigated age groups. By the increased number of lymph nodes, rises also possibility of positive nodes found, that can lead to upstaging of the disease, in subset of patients whose received neoadjuvant therapy it is more than 4%. Conclusion: Our conclusions show, that forming of multidisciplinary cooperative groups (chiefly surgeon-pathologist), implementation of defined protocol of surgery, specimen manipulation and investigation by detached specialists lead to benefit consequences for further management and treatment of the patients with colorectal cancer.

Download Full-text