Development and physicochemical evaluation of flavoured nutribar using sorghum flour

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.

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Application of Pregelatinized Meal of Rice and Sorghum in the Preparation of Instant Soups: Centesimal Characterization, Technological, Microbiological and Sensory Quality

Current Nutrition & Food Science ◽

10.2174/1573401315666190712222223 ◽

2019 ◽

Vol 15 ◽

Author(s):

Gomes Acg ◽

Lima Mcpm ◽

Caliari M ◽

Alves Dg ◽

Machado Alb ◽

...

Keyword(s):

Fast Food ◽

Water Solubility ◽

Potato Starch ◽

Rice Flour ◽

Extrusion Process ◽

Experimental Development ◽

Sorghum Flour ◽

Predicted Values ◽

Experimental Values ◽

Physical And Chemical

Due to the technological importance that the extrusion process represents in the application of fast food, the objective of this work was to apply pregelatinized rice and sorghum flours in the development of an instant preparation soup and to evaluate its centesimal, technological, and their sensorial analysis. Ten formulations of the instant soup were prepared from the mixtures experimental design. According to the experimental results, it can be stated that the predicted values corroborated with the experimental values, that is, a mixture was obtained for the instant soup with the characteristics of water absorption, water solubility, color, luminosity and viscosity close to the predicted by the models. After the physical and chemical analysis, the microbiological characterization of the best formulation defined by the desirability test was used, which demonstrated that the product is suitable to microbiological standards. The results obtained showed that the 80:10:10 instant soup formulation of pregelatinized rice flour, pregelatinized sorghum flour and potato starch allowed the experimental development of a new product with good nutritional characteristics benefits. It was obtained a food with good technological characteristics solubility and absorption in water, good viscosity, light color and with good sensory acceptance by the tasters.

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Effects of complete replacement of corn flour with sorghum flour in dairy cows fed Parmigiano Reggiano dry hay-based ration

Italian Journal of Animal Science ◽

10.1080/1828051x.2021.1916408 ◽

2021 ◽

Vol 20 (1) ◽

pp. 826-833

Author(s):

Giovanni Buonaiuto ◽

Alberto Palmonari ◽

Francesca Ghiaccio ◽

Giulio Visentin ◽

Damiano Cavallini ◽

...

Keyword(s):

Dairy Cows ◽

Corn Flour ◽

Complete Replacement ◽

Sorghum Flour ◽

Parmigiano Reggiano

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The Development of the Innovative Synthesis Methodology of Albumin Nanoparticles Supported by Their Physicochemical, Cytotoxic and Hemolytic Evaluation

Materials ◽

10.3390/ma14164386 ◽

2021 ◽

Vol 14 (16) ◽

pp. 4386

Author(s):

Sonia Kudłacik-Kramarczyk ◽

Anna Drabczyk ◽

Magdalena Głąb ◽

Paweł Gajda ◽

Anna Czopek ◽

...

Keyword(s):

Spherical Shape ◽

Dermal Fibroblasts ◽

Albumin Concentration ◽

Salting Out ◽

Tem Analysis ◽

Albumin Nanoparticles ◽

Vis Spectroscopy ◽

Physicochemical Evaluation ◽

Normal Human ◽

Synthesis Methodology

Many studies are being performed to develop effective carriers for controlled cytostatic delivery wherein albumin is a promising material due to its tendency to accumulate near cancer cells. The novelty of this work involves the development of the synthesis methodology of albumin nanoparticles and their biological and physicochemical evaluation. Albumin particles were obtained via the salt-induced precipitation and K3PO4 was used as a salting-out agent. Various concentrations of protein and salting-out agent solutions were mixed using a burette or a syringe system. It was proved that the size of the particles depended on the concentrations of the reagents and the methodology applied. As a result of a process performed using a burette and 2 M K3PO4, albumin spheres having a size 5–25 nm were obtained. The size of nanospheres and their spherical shape was confirmed via TEM analysis. The use of a syringe system led to preparation of particles of large polydispersity. The highest albumin concentration allowing for synthesis of homogeneous particles was 2 g/L. The presence of albumin in spheres was confirmed via the FT-IR technique and UV-Vis spectroscopy. All samples showed no cytotoxicity towards normal human dermal fibroblasts and no hemolytic properties against human erythrocytes (the hemolysis did not exceed 2.5%).

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