scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

scholarly journals The effect of the stage of maturity of alfalfa (Medicago sativa L.) on the chemical composition and in sacco digestibility

2008 ◽  
Vol 56 (1) ◽  
pp. 55-64 ◽  
Author(s):  
Petr Doležal ◽  
Jiří Skládanka
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Negative Correlation ◽  
Crude Protein ◽  
Fibre Content ◽  
Crude Fibre ◽  
Nitrogenous Substances ◽  
Organic Matter Digestibility ◽  
Crude Fibre Content ◽  
In Sacco

The influence of the stage of maturity of alfalfa on the chemical composition and in sacco digestibility was studied in a laboratory experiment. Alfalfa plants were analysed in 8 vegetation stages harvested in regular intervals before the beginning of bud setting until the fall of blossoms. The contents of nitrogenous substances, fat, crude fibre, ADF, NDF, Ca, P, Na, K and Mg were determined in the samples, and using the in sacco method also the organic matter digestibility in the rumen. Further we assessed the energy content and calculated the N−free extractives (BNLV) value. In some stages the chemical changes were monitored in the whole plant. It was discovered that during vegetation there was a statistically significant increase in the crude fibre content and in the ADF and NDF fractions and a reduction in nitrogenous substances. A strong negative correlation was detected between the stage of maturity of alfalfa and content of crude protein and net energy for lactation (r = −0.97 and r = −0.92, respectively). In the individual stages of vegetation the differences in the content of nitrogenous substances, fibre and fat were statistically significant (P < 0.05). The statistically highest content of crude protein (28.97%) was detected in the first stage before bud setting and the lowest (11.97%) in the stage after the fall of blossoms. Later vegetation also had a stronger depressive effect on the content of fat and NEL. The organic matter digestibility (P < 0.05) was the lowest in alfalfa in the last stage of sampling (62.6%) when it reached a mere 85.99% of the digestibility at the beginning of bud setting. The highest organic matter digestibility (72.80%) was detected in a sample of young alfalfa prior to bud setting. In the experiment we confirmed a strong and negative correlation (r = −0.97) between the crude fibre content and organic matter digestibility. The correlation was also strong between the stage of maturity of alfalfa and the content of magnesium (Mg).

The composition and nutritive value of seeds hays

1944 ◽  
Vol 34 (2) ◽  
pp. 88-92 ◽  
Author(s):  
W. S. Ferguson ◽  
S. J. Watson
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Nutritive Value ◽  
Fibre Content ◽  
First Year ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Two Samples ◽  
Crude Fibre Content ◽  
Clover Content

The examination of 108 first year seeds hays showed the average crude protein content to be 9·0 ― and the average crude fibre content 25·7 ―. The crude protein content varied from 5·0 to 13·5 ― and was directly associated with the clover content.Figures obtained on hays cut in the second and third years of the ley suggest that the protein content falls, and the crude fibre content rises, with increasing age of ley.The composition and digestibility of twenty first year hays were determined and the average figures quoted for hays of high, medium and low clover content. The starch equivalent values of these hays were high and moderately constant, varying from 33·3 to 41·2, average 36·8. The protein equivalent values varied from 1·8 to 8·4 ―, average 5·1 ―.The composition and digestibility of four samples of second year seeds hay, two samples of third year hay, one sample of second cut hay in its first year and one sample of lucerne and cocksfoot hay were also determined.

scholarly journals Development of healthy multigrain biscuits from buckwheat-barley composite flours

2018 ◽  
Author(s):  
Anwar Hussain ◽  
Rajkumari Kaul ◽  
Anju Bhat
Keyword(s):  
Wheat Flour ◽  
Sensory Attributes ◽  
Significant Decline ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Composite Flours ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Buckwheat Flour

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF; 70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

scholarly journals Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hasmadi Bin Mamat ◽  
Yeoh Wan Chen ◽  
Mansoor Abdul Hamid ◽  
Jahurul Md Haque Akanda ◽  
Arif Kamisan Pusiran ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Kappaphycus Alvarezii ◽  
Composite Flour ◽  
Tolerance Index ◽  
Rheological Characteristics ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Stability Time

PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreased, but moisture, ash and crude fibre contents substantially increased. Dietary fibre increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm3/g, 0.18 to 0.33 g/cm3 and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score of sensory attributes decreased as the proportion of seaweed powder added was increased in the formulations. With regard to the overall acceptability, the panellists preferred the soft rolls with the least amount of seaweed powder added. The results of hedonic tests revealed that the panellists' acceptance decreased as higher amounts seaweed powder were added in the formulations.Originality/valueThis study showed that the seaweed powder of K. alvarezii can be utilised as an ingredient to improve the nutrient composition of baked products.

scholarly journals Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

2017 ◽  
Vol 14 (2) ◽  
pp. 219-227 ◽  
Author(s):  
SA Khan ◽  
MN Saqib ◽  
MA Alim
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Quality Characteristics ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Sensory Tests ◽  
Different Levels ◽  
Better Than

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

The apparent digestibility of crude protein by non-ruminants and ruminants

1958 ◽  
Vol 51 (3) ◽  
pp. 289-293 ◽  
Author(s):  
J. Glover ◽  
D. W. Duthie
Keyword(s):  
Crude Protein ◽  
The Other ◽  
Fibre Content ◽  
Apparent Digestibility ◽  
Crude Protein Content ◽  
Normal Range ◽  
Crude Fibre ◽  
Apparent Digestibility Coefficient ◽  
The Relationship ◽  
Crude Fibre Content

The apparent digestibility of crude protein by the non-ruminants, pigs, horses, rats, man and the rabbit, is shown to be related to the crude protein content of the feed, and the form of the relationship is similar to that for ruminants. With non-ruminants the apparent digestibility of crude protein is markedly depressed by the crude fibre content of the feed, whereas with ruminants the depression is only slight. The relevant equations show that pigs are much more sensitive to crude fibre than horses and rabbits, and both the latter react more markedly to crude fibre than do the ruminants.Despite the apparently significant differences between the equations for the ruminant and nonruminant herbivores, it is shown that over the normal range of crude protein and crude fibre content in feedingstuffs suitable for herbivores, the apparent digestibility coefficient of crude protein is similar for all. In other words, despite different abilities to cope with crude fibre, the herbivores as a class digest crude protein in normal feeds to much the same extent. On the other hand, the pig, an omnivore, is shown to be very markedly affected by the crude fibre content of such feeds.

scholarly journals Development of healthy multigrain biscuits from buckwheat-barley composite flours

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
Anwar Hussain ◽  
Rajkumari Kaul ◽  
Anju Bhat
Keyword(s):  
Wheat Flour ◽  
Sensory Attributes ◽  
Significant Decline ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Composite Flours ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Buckwheat Flour

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF;70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

scholarly journals Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods

2012 ◽  
Vol 1 (3) ◽  
pp. 84 ◽  
Author(s):  
Christine Emmanuel-Ikpeme ◽  
Christopher Eneji ◽  
Godwin Igile
Keyword(s):  
Vitamin A ◽  
Wheat Flour ◽  
Nutritive Value ◽  
Composite Flour ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Significant Difference ◽  
Health Significance ◽  
Baked Foods

Eating snacks during lunch periods has become a way of life for school children and the busy working class people in most urban cities in developing nations like Nigeria. Providing nutritious and healthy snacks remains a major challenge for the food industry to tackle, including the issue of sugar and carbohydrate contents in snacks which predisposes obesity. Nutritional and sensory characteristics of baked foods produced from wheat/beniseed flour composite were investigated with the aim of producing healthy and nutritious baked foods. Beniseed was substituted in wheat flour so as to increase the protein content and enhance the nutritive value of baked food produced from such composite flour. Beniseed was substituted in wheat flour at 3 levels (10%, 20%, 30%) with other ingredients to produce bread and cake. The samples were analyzed for proximate content, vitamin A and C, antinutrients, minerals and sensory properties. Proximate and mineral contents, as well as Vitamin A and C content of the bread and cake showed significant increases (P&gt;0.05) with increase in beniseed substitution levels. The level of total oxalate and soluble oxalate significantly increased (P&lt;0.05), while phytate and tannins significantly (P&lt;0.05) decreased with increase in beniseed substitution level. There was no significant difference (P&lt;0.05) in the panelist ratings for taste, color, flavor, texture and overall acceptability of 10% beniseed substitution for bread and up to 20% beniseed substitution for cake with the control. The results indicate that a healthy and nutritious snack could be produced from wheat and beniseed flour composite. This study is of public health significance in Nigeria.

scholarly journals Formulation and Characterization of Buckwheat-Barley Supplemented Multigrain Biscuits

2018 ◽  
Vol 6 (3) ◽  
pp. 873-881
Author(s):  
ANWAR HUSSAIN ◽  
RAJKUMARI KAUL
Keyword(s):  
Wheat Flour ◽  
Functional Property ◽  
Mineral Contents ◽  
Barley Flour ◽  
High Fiber ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Dpph Scavenging ◽  
Buckwheat Flour

The current study was carried out on biscuits by incorporating barley flour (10%) and buckwheat flour (10%, 20%, 30%, 40% and 50%) into wheat flour. Biscuits were evaluated for physico-chemical, functional and sensory attributes. All the blended samples exhibited high fiber, fat, ash, carbohydrate and mineral contents when compared to those prepared from 100% wheat flour. Considering the taste, flavour, texture and overall acceptability, 10% buckwheat flour incorporated biscuit (70:20:10::WF:BF:BWF) was found to be at the top among the blends. The incorporation of buckwheat flour increased the DPPH scavenging potential hence increased the functional property of blended product.

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