The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics

An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable.

The physico-chemical characteristics of fresh and old pig dungs collected from three pig farmsin Port Harcourt Metropolis

The need to source for alternative use of pigs dung to reduce environmental challenges arising from its application as farm manure prompted the study into the physico-chemical attributes of both the fresh and old pig dung in three pig farms(A,R,U) in Port-Harcourt metropolis. The study examined the pH levels, exchangeable nitrate, extractable phosphate, the total organic carbon and the sulphate using methods described by the pH meter, APHA-4500-O3-B, ASTM D515, Walkley black and ASTM D516 respectively. The results indicated that the dung were alkaline ranging from pH 9-12, the nitrate content was high in fresh dung (16.03-19.40) but considerably low in the dry dung (2.36-2.92), the phosphate values were between 7.59-20.81, the sulphate level falls within 1.84-3.79 whereas the total organic carbon were between 2.36-2.92. The result obtained have showed that the fresh dung could be supplemented with other organic substrate to initiate bioremediation of crude oil polluted soil due to its high nitrate content and the dry dung used as feedstuffs for animal nutrients or feedstock for bioenergy generation because of its high fibre content which will help in reducing the ecosystem contamination by pig waste through recycling.

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.

Seed nutrient content rather than size influences seed dispersal by scatterhoarding rodents in a West African montane forest

Rodents can be important in seed dispersal through their scatterhoarding behaviour, yet, the seed traits that are most influential in seed removal by Afrotropical scatterhoarding rodents remains unclear. Here, we investigated the effect of seed size and nutrient content of four seed species on the scatterhoarding behaviour of rodents in an Afromontane forest, Ngel Nyaki forest, Nigeria. To do this we marked with thread-tags the seeds of Santiria trimera, Beilschmedia mannii, Carapa oreophila and Anthonotha noldeae and observed their fate. We predicted that (1) caching frequency would be higher for larger than smaller seed species; (2) caching frequency would be higher for nutrient-rich than nutrient-poor seeds; (3) larger seeds would be taken across farther distances; and (4) survival of cached seeds would be higher for nutrient-rich seeds. In contrast to studies elsewhere we found no difference in caching probabilities based on seed size, although nutrient-rich (high fat content) seeds had a higher probability of being predated than seeds with lower fat content. Larger and smaller seeds were dispersed over the same distances and nutrient-poor (high fibre content) seeds survived longer in seed caches. Overall, our findings suggest that large, nutrient-rich seed species are less likely to be dispersed by rodents.

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index.

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffins were evaluated. For that, five formulations of whole-wheat muffins were studied: a control muffin made with 100% whole-wheat flour and muffins made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to muffins with "high-fibre content", which would imply healthy properties in these muffins. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the muffins that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated affected the acceptability of the new muffins significantly; only the darker colour of the muffins caused by the red grape pomace product could affect the acceptability, although this fact was not clearly demonstrated.

Performance and utilization of nutrients in dairy cows fed with sunflower meal

Non-decorticated sunflower meal (SFM) is a potential protein source for dairy cows with high-fibre content but high ruminal degradability. The effect of replacement of soybean meal (SBM) and wheat middlings (WM) with SFM on the intake, digestibility, microbial protein synthesis, nitrogen utilization and milk production of dairy cows was evaluated. Twelve Holstein cows were blocked by days in milk and distributed in three 4 × 4 Latin squares. Diets were formulated to be isonitrogenous and contained 550 g maize silage/kg dry matter (DM). Treatment diets were no SFM (CON) or 70, 140 and 210 g/kg DM of SFM replacing fixed mixture of SBM and WM (536 and 464 g/kg of the mixture, respectively). The inclusion of SFM in diet did not affect DM intake, but intake of rumen degradable protein increased linearly. Inclusion of SFM reduced or tended to reduce total-tract digestibility of non-fibre carbohydrate, total digestible nutrients and excretion of purine derivatives. Milk production, milk protein content and efficiency of nitrogen use for lactation were reduced with increasing levels of SFM in the diet. The use of non-decorticated SFM as a replacement for SBM–WM mixture in diet reduces performance and efficiency of nutrient use in lactating dairy cows. The outcome of the current study is attributed to reduced fibre digestibility in SFM hulls. Therefore, future studies should evaluate the use of decorticated SFM.