scholarly journals Estimation of Rectal Temperature of Goats Based on Surface Temperature

2021 ◽  
Author(s):  
Jordânio Inácio Marques ◽  
Patrício Gomes Leite ◽  
José Pinheiro Lopes Neto ◽  
Dermeval Araújo Furtado ◽  
Fernanda Fernandes de Melo Lopes ◽  
...  
Keyword(s):  
Surface Temperature ◽  
Rectal Temperature ◽  
Thermal Conditions ◽  
Accurate Estimation ◽  
Estimation Errors ◽  
Non Invasive ◽  
Stressful Environment ◽  
Randomized Design ◽  
Pearson Coefficient ◽  
Completely Randomized Design

Abstract Infrared thermography (IR) is a non-invasive tool with potential to indicate changes in the animal's thermal conditions in response to the thermally stressful environment. The objective of this study was to evaluate the application of IR to estimate the rectal temperature of crossbred goats of the Boer breed. Six male crossbred goats of the Boer breed were distributed in a completely randomized design and submitted to temperatures of 26, 30 and 34 °C and 68% relative humidity. Rectal temperature (RT) and thermograms data were collected from animals at each air temperature (AT) evaluated. In the thermograms, the temperatures of the ocular globe (PT), head (HT), shoulder (ST), hindquarter (HQ) and maximum infrared (IRMax) temperatures of the animals' surfaces were collected. The correlation of PT, HT, ST, HQ and IRMax data with RT was evaluated through the Pearson coefficient analysis and the concordance using Bland-Altman diagrams. With the exception of the IRMax surface temperature, the others were adequate for the accurate estimation of RT, with PT standing out for presenting the highest correlation coefficient with RT (r = 0.951) and estimation errors varying in the range of ± 0.27 °C.

scholarly journals Effect of drying and/or warming piglets at birth under warm farrowing room temperatures on piglet rectal temperature over the first 24 h after birth

2021 ◽  
Author(s):  
Katherine D Vande Pol ◽  
Andres F Tolosa ◽  
Caleb M Shull ◽  
Catherine B Brown ◽  
Stephan A S Alencar ◽  
...  
Keyword(s):  
Birth Weight ◽  
Birth Control ◽  
Rectal Temperature ◽  
Fixed Effects ◽  
Random Effect ◽  
Repeated Measure ◽  
Experimental Unit ◽  
Concentration Data ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract Piglets experience a decline in body temperature immediately after birth, and both drying and warming piglets at birth reduces this. However, these interventions may have less effective at higher farrowing room temperatures. This study was carried out at a commercial facility to compare the effect of drying and/or warming piglets at birth on postnatal rectal temperature (RT) under relatively warm farrowing room temperatures (26.6 ± 2.09°C). Forty-five sows/litters were used in a completely randomized design to compare three Intervention Treatments (applied at birth): Control (no treatment); Warming (piglets placed in a plastic box under a heat lamp for 30 min); Drying+Warming (piglets dried with desiccant and warmed as above). Temperatures in the warming boxes over the study period averaged 37.7 ± 2.75°C. At birth, piglets were weighed; RT temperature was measured at 0, 10, 20, 30, 45, 60, 120, and 1440 min after birth. Blood samples were collected at 24 h after birth from a subsample of one piglet from each birth weight quartile within each litter to measure plasma immunocrit concentration. Data were analyzed using PROC MIXED of SAS with litter as the experimental unit; and piglet a subsample of litter. The model for analysis of piglet rectal temperature included fixed effects of treatment, measurement time (repeated measure), the interaction, and the random effect of sow. Compared to the Control, piglet RT were higher (P ≤ 0.05) for the Warming treatment between 10 and 60 min, and higher (P ≤ 0.05) for the Drying+Warming treatment between 10 and 120 min after birth. Rectal temperatures were higher (P ≤ 0.05) for the Drying+Warming than the Warming treatment between 20 and 120 min. Responses to drying and/or warming were greater for low birth weight piglets (< 1.0 kg) than heavier littermates, but were generally less than observed in previous experiments with similar treatments carried out under cooler temperatures. Piglet immunocrit values were lower (P ≤ 0.05) for the Drying+Warming treatment compared to the other treatments, which were similar (P > 0.05). Immunocrit values tended (P = 0.10) to be lower for light (< 1.0 kg) compared to heavier birth weight piglets. In conclusion, drying and warming piglets at birth was more effective for reducing piglet RT decline after birth than warming alone, though the effect was less than observed in previous studies carried out under cooler farrowing room temperatures.

scholarly journals Pupillary stress index: A new thermal comfort index for crossbred goats

2018 ◽  
Vol 22 (12) ◽  
pp. 866-871
Author(s):  
José P. Lopes Neto ◽  
Jordânio I. Marques ◽  
Dermeval A. Furtado ◽  
Fernanda F. de M. Lopes ◽  
Valéria P. Borges ◽  
...  
Keyword(s):  
Air Temperature ◽  
Stress Ratio ◽  
Thermal Conditions ◽  
Productive Efficiency ◽  
Point Of View ◽  
Stress Index ◽  
Pupillary Dilation ◽  
Comfort Index ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT Goats are homeothermic animals considered as rustic from the bioclimatic point of view, but the reduction of their productive efficiency may occur in unfavorable thermal conditions. The present study was carried out to evaluate pupil dilation as an indicator of thermal stress in Boer crossbred goats maintained under controlled environmental conditions. Six male crossbred goats of the Boer breed were distributed in a completely randomized design submitted to temperatures of 26, 29 and 33 °C. The pupillary dilation and pupillary temperature, respiratory frequency, heart rate, surface and rectal temperatures were monitored. The significant increase in physiological responses occurred in response to the increase in air temperature. An increase of pupillary dilation was observed in the animals with the elevation of the air temperature, with an increase of 26.96 mm2 in pupillary area when comparing the temperatures 26 and 33 °C, and it was possible to establish a correlation between air temperature and pupillary diameter increase, named pupillary stress ratio (PSR).

scholarly journals Effect of drying and warming piglets at birth on preweaning mortality

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Katherine D Vande Pol ◽  
Andres F Tolosa ◽  
Caleb M Shull ◽  
Catherine B Brown ◽  
Stephan A S Alencar ◽  
...  
Keyword(s):  
Birth Weight ◽  
Rectal Temperature ◽  
Fixed Effects ◽  
Control Treatment ◽  
Experimental Unit ◽  
Predisposing Factor ◽  
Randomized Design ◽  
Intervention Treatment ◽  
Completely Randomized Design ◽  
Kg Medium

Abstract Piglets are susceptible to hypothermia early after birth, which is a major predisposing factor for preweaning mortality (PWM). Drying and warming piglets at birth has been shown to reduce early postnatal temperature decline. This study evaluated the effect of drying and warming piglets at birth on PWM and weaning weight (WW) under commercial conditions. A completely randomized design was used with 802 sows/litters (10,327 piglets); sows/litters were randomly allotted at start of farrowing to one of two Intervention Treatments (applied at birth): Control (no drying or warming); Drying+Warming (dried with a cellulose-based desiccant and placed in a box under a heat lamp for 30 min). Piglets were weighed at birth and weaning; PWM was recorded. Rectal temperature was measured at 0 and 30 min after birth on all piglets in a subsample of 10% of litters. The effect of farrowing pen temperature (FPT) on WW and PWM was evaluated by comparing litters born under COOL (<25°C) to those born under WARM (≥25°C) FPT. The effect of birth weight on WW and PWM was evaluated by comparing three birth weight categories (BWC; Light: <1.0 kg, Medium: 1.0 to 1.5 kg, or Heavy: >1.5 kg). PROC GLIMMIX and MIXED of SAS were used to analyze mortality and other data, respectively. Litter was the experimental unit; piglet was a subsample of litter. The model included fixed effects of Intervention Treatment, and FPT or BWC as appropriate, the interaction, and the random effects of litter. Piglet rectal temperature at 30 min after birth was greater (P ≤ 0.05) for the Drying+Warming than the Control treatment (+2.33°C). Overall, there was no effect (P > 0.05) of Intervention Treatment on PWM or WW, and there were no Intervention Treatment by BWC interactions (P > 0.05) for these measurements. There was an Intervention Treatment by FPT interaction (P ≤ 0.05) for PWM. Drying and warming piglets reduced (P ≤ 0.05) PWM under COOL (by 2.4 percentage units) but not WARM FPT. In addition, WW were lower (P ≤ 0.05) under WARM (by 0.79 kg) than COOL FPT; however, there was no interaction (P > 0.05) with Intervention Treatment. In conclusion, this study suggests that drying and warming piglets at birth increases rectal temperature and may reduce PWM under cooler conditions, which are typically experienced in temperate climates during the majority of the year.

scholarly journals Pengaruh Ekstrak Daun Tumbuhan Mikania micrantha Kunth. (Invasif) dan Cosmos sulphureus Cav. (Non Invasif) Terhadap Perkecambahan Jagung (Zea mays L.)

2018 ◽  
Vol 6 (2) ◽  
pp. 79
Author(s):  
Ayu Utami Rezki ◽  
Suwirmen Suwirmen ◽  
Zozy Aneloi Noli
Keyword(s):  
Zea Mays ◽  
Leaf Extract ◽  
Invasive Plant ◽  
Zea Mays L ◽  
Plant Leaves ◽  
Fresh Weight ◽  
Mikania Micrantha ◽  
Non Invasive ◽  
Randomized Design ◽  
Completely Randomized Design

The Research about the effects of extract from the invasive plant leaves of Mikania micrantha Kunth. and non-invasive plant leaves of Cosmos sulphureus Cav. on the germination of corn (Zea mays L.) has been conducted in July 2016 in Plant Physiology and Tissue Culture Laboratory, Biology Department, Mathematics and Natural Science Faculty, Andalas University, Padang. The aim of this research was to compare the effect of extract from the leaves of plants M. micrantha and C. sulphureus with several concentrations on the germination of corn. The research used experimental method with Completely Randomized Design (CRD) on Nested, 9 treatments and 4 replications. The treatments were factor A (type of plants, a1= Mikania micrantha and a2= Cosmos sulphureus) and factor B (leaf extract concentration, b0= 0%, b1= 20%, b= 40%, b3= 60%, b4= 80%). The results showed that the extract of the leaves from M. micrantha affected to reduced the fresh weight plants at concentration of 20%, where as in leaf extract of C. sulphureus affected to reduced the fresh weight plants at concentration of 40%.

scholarly journals Effects of central and peripheral administration of an acute-phase protein, α-1-acid-glycoprotein, on feed intake and rectal temperature in sheep

2019 ◽  
Vol 97 (12) ◽  
pp. 4783-4791 ◽  
Author(s):  
Brittany A Gregg ◽  
Paxton A Parker ◽  
Kathryn M Waller ◽  
Liesel G Schneider ◽  
Miriam Garcia ◽  
...  
Keyword(s):  
Rectal Temperature ◽  
Feed Intake ◽  
Lateral Ventricle ◽  
Acute Phase Protein ◽  
Intake Rate ◽  
Acid Glycoprotein ◽  
The Third ◽  
Randomized Design ◽  
Phase Protein ◽  
Completely Randomized Design

Abstract In rodents, an acute-phase protein, α-1-acid-glycoprotein (AGP), was shown to provide a link between inflammation and suppression of feed intake by acting as a leptin receptor agonist. The objective of this study was to determine the effects of AGP on feed intake and rectal temperature in sheep. Ewes were ovariectomized, implanted with a cannula into a lateral ventricle of the brain, and kept indoors in individual pens. Feed intake and rectal temperature were determined for sheep in all experiments. In the first experiment, ewes (n = 4) received 1 of 4 treatments [0 (control), 0.012 (low), 0.06 (medium), or 0.30 (high) mg/kg BW AGP] into the lateral ventricle (ICV). All sheep received all treatments in a Latin square design balanced for carryover effects with 10 d between treatments. In the second experiment, ewes (n = 10) received 1 of 2 treatments (0 and 3 mg/kg BW of AGP) intravenously (IV) in a completely randomized design. In the third experiment, ewes (n = 19) received peripheral treatments (IV) of an antipyretic [0 (control) or 2.2 mg/kg BW flunixin meglumine (FLU)] 30 min before receiving central AGP [0 (control) or 0.3 mg/kg BW of AGP] in a completely randomized design. All data were analyzed using a mixed model analysis of variance and tested for effects of treatment, time, and the interaction of treatment and time. Cumulative 48-h feed intake after administration of treatments was also determined. In the first experiment, there was no effect of ICV treatment (P = 0.37) on feed intake rate or on cumulative feed intake (P = 0.31). There was an effect of ICV treatment (P = 0.002) on rectal temperatures, which were greater (P < 0.05) after the high dose of centrally administered AGP. In the second experiment, there was no effect of AGP administration IV on feed intake rate (P = 0.98), on cumulative feed intake (P = 0.41) or on rectal temperature (P = 0.71). In the third experiment, there was an effect of central AGP treatment (P < 0.0001) and an interaction of central AGP and time (P < 0.0001) on rectal temperature, whereas FLU had no effect (P = 0.93), demonstrating that AGP increased rectal temperatures regardless of antipyretic treatment. These results indicate that central AGP increases rectal temperature in sheep by pathways that do not involve prostaglandins. Further research is needed to determine whether AGP may be an important integrator of energy balance and inflammation.

scholarly journals PENGARUH METODE PEMBERIAN RANSUM PADA SIANG DAN MALAM HARI TERHADAP RESPON FISIOLOGIS AYAM JANTAN TIPE MEDIUM DI KANDANG POSTAL

2021 ◽  
Vol 5 (2) ◽  
pp. 77-82
Author(s):  
Evelline Dhea Monica Wijaya ◽  
Sri Suharyati ◽  
Khaira Nova ◽  
Dian Septinova
Keyword(s):  
Heart Rate ◽  
Respiratory Rate ◽  
Rectal Temperature ◽  
Physiological Response ◽  
Randomized Design ◽  
Administration Method ◽  
Completely Randomized Design ◽  
Rate Frequency ◽  
Medium Type

This study aimed to determine the effect of the method of giving rations during the day and night on the physiological response (respiratory rate, rectal temperature, and heart rate) of medium type roosters in postal cages and to determine the effect of the best day and night ration methods on physiological response of medium type rooster in postal cage. This study used a Completely Randomized Design (CRD), consisting of three treatments with six replications, those were P1: 30% day and 70% night ration; P2: 50% day and 50% night ration; P3: 70% day and 30% night ration. The chicken used was male Lohman strain medium type of 144 chickens. The resulting data were analyzed with variance at 5% level. The results showed that the influence of day and night administration method was not different (P > 0.05) on the frequency of breath (51.73 to 55.27 Times/min), rectal temperature (41.13 to 41.16oC), and heart rate frequency (421.2 to 434.7 times/minute). Keywords: Day and night rationing, Medium type rooster, Physiological response, Postal cage

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Wahyuzan Wahyuzan ◽  
Lukmanul Hakim ◽  
Rahmat Afrizal ◽  
Asmeri Lamona ◽  
Khairuni Khairuni ◽  
...  
Keyword(s):  
Modern Medicine ◽  
Heating Time ◽  
Agricultural Product ◽  
Average Yield ◽  
Herbal Products ◽  
The Public ◽  
Randomized Design ◽  
Herbal Plants ◽  
Medicinal Properties ◽  
Completely Randomized Design

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

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