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Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya
Samuel Ngure Kariithi,
Stephen Abwao Indieka,
Manfred Miheso Masheti
Issue:
Volume 6, Issue 4, December 2021
Pages:
85-95
Received:
12 September 2021
Accepted:
30 September 2021
Published:
12 October 2021
Abstract: Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performance of 17 advanced stem rust wheat lines and 3 varieties under different environments. Completely Randomized Block Design experiments were set up in five zones in Kenya; Njoro, Narok, Naivasha, Eldoret and Timau where the 17 advanced lines and 3 varieties were grown and different baking quality parameters evaluated. The baking quality parameters were analysed following the approved and AACCI methods as described in the materials and methods section. Protein results ranged from 7.90 to 14.67%, gluten12.30 to 32.20%, and zeleny 10.07 to 56.33% respectively. Dough development time ranged from 1.50 to 7.33 minutes, dough stability0.92 to 15.67 minutes, water absorption60.67 to 70.07% and mixing toleranceindex8.33 to 96.67 B.U. Hectolitre weight ranged from 59.19 to 80.14 Kg/Hl, flour extraction 59.19 to 82.50%, starch47.17 to 75.27, ash0.50 to 1.26% and moisture11.67 to 16.10%. Timau a cooler environment in comparison to the other regions recorded lower protein levels compared to Narok a hotter environment which recorded high protein, gluten and zeleny levels regardless of line/genotype evaluated, confirming the influence of environment on baking quality parameters. K. Ibis and R1290 recorded high protein levels except in Timau which points to the stability of genotypic qualities across the environments. Timau proved to be the best site for soft wheat and Njoro for hard wheat due to the high quality characteristics observed in the lines/genotypes.
Abstract: Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performanc...
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Nutritional Quality of Six African Edible Insects
Boko Adjoua Christiane Eunice,
Angaman Djédoux Maxime
Issue:
Volume 6, Issue 4, December 2021
Pages:
96-106
Received:
29 September 2021
Accepted:
22 October 2021
Published:
5 November 2021
Abstract: Protein-energy malnutrition affects approximately 170 million children under 5, with a prevalence of 40% in South Asia and 50% in sub-Saharan Africa. In Côte d'Ivoire nearly 30% of children suffer from chronic malnutrition, 8% are wasted and 15% are underweight. FAO sees insects as a sustainable alternative to animal protein in the face of dwindling natural resources and environmental pressures. Thus, insects appear more and more as a solution of the future. To date, the consumption of insects indicated by the term entomophagy has generated enormous interest. In such a context, an evaluation of nutritional parameters of insects seems essential. To do this, laboratory analyzes for the physicochemical and functional characterizations were performed. The nutritional profile established on six species of insects collected confirms that they are real sources of nutrients (proteins, lipids and minerals) capable of compensating for the nutritional deficiencies of populations, especially pregnant women and children. These insects are very rich in magnesium, calcium, potassium, sodium. Apart from their nutritional potential, the functional properties such as water and oil absorption capacity observed make them suitable for the formulation of foods.
Abstract: Protein-energy malnutrition affects approximately 170 million children under 5, with a prevalence of 40% in South Asia and 50% in sub-Saharan Africa. In Côte d'Ivoire nearly 30% of children suffer from chronic malnutrition, 8% are wasted and 15% are underweight. FAO sees insects as a sustainable alternative to animal protein in the face of dwindlin...
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Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones
Okwunodulu Nwazulu Innocent,
Omaka,
Malachy,
Linus-Chibuezeh Adindu,
Okwunodulu Uchechukwu Felicia
Issue:
Volume 6, Issue 4, December 2021
Pages:
107-114
Received:
16 November 2020
Accepted:
30 November 2020
Published:
5 November 2021
Abstract: Bones are by-products of abattoir and home consumption of carcases which constitute environmental pollution that attracts houseflies and birds especially vultures in large numbers. Bone dumping is of public health concern because of the health implications but can be harnessed into food grade ash for food fortification because of their high mineral content. This work quantified and compared the mineral content of food grade ash from cow, goat and pig femur bones for uses. The bone samples were procured, sun-dried cleaned, incinerated, dry ashed and analysed for their micro and macro mineral contents using atomic absorption spectrophotometer (AAS) method. The results showed that the femur bones of cow yielded 38.02% raw ash and 10.60% dry ash, goat yielded 40.57% raw ash and 5.86% dry ash while pig yielded 35.60% raw ash and 8.99% dry ash. Results of macro minerals revealed that calcium content range of 610.63-723.16 mg/100g, sodium 2.15-4.07mg/100g, magnesium 7.18-11.23mg/100g, phosphorus 93.11-280.62 mg/100g, while potassium ranged from 2.26 to 3.47 mg/100g. Micro mineral composition showed that copper ranged from 0.001-0.004 mg/kg, iron from 0.022 -1.93 mg/kg, zinc from 0.016-0.144 mg/kg, manganese from 0.007-0.108 mg/kg and sulphur from0.078-0.311 mg/kg. All the none essential heavy metals (toxic minerals) content of the femur bone samples were lower than and recommended safe limit for human consumption and therefore safe. Cow femur bone had the best mineral composition followed by goat and pig femur bones.
Abstract: Bones are by-products of abattoir and home consumption of carcases which constitute environmental pollution that attracts houseflies and birds especially vultures in large numbers. Bone dumping is of public health concern because of the health implications but can be harnessed into food grade ash for food fortification because of their high mineral...
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A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities
Issue:
Volume 6, Issue 4, December 2021
Pages:
115-120
Received:
17 November 2021
Accepted:
3 December 2021
Published:
29 December 2021
Abstract: Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.
Abstract: Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a br...
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Traditional Knowledge on Indigenous Foods in the Communities of Tamilnadu- An Exploratory Cross- Sectional Study
Dheephiga Mahendiran,
Anusuya Devi Kuppuswamy,
Sathiya Viswanathan
Issue:
Volume 6, Issue 4, December 2021
Pages:
121-130
Received:
1 August 2021
Accepted:
6 September 2021
Published:
31 December 2021
Abstract: Introduction: Traditional food knowledge is the knowledge passed from one generation to another generation. Ancient Tamil peoples believes “Unavemarundhu” which means “Let’s food be thy medicine and medicine be thy food”. Indigenous food system helps to improve the quality of life. Objective: This study was conducted to assess, collect and document the traditional knowledge on indigenous foods followed in the Communities of Tamilnadu. Methods: A cross sectional study was conducted through Focus group discussion and one on one interview method among the 202 selected women Respondents in the age group 30-90 years old. Results: Knowledge assessment of the selected Respondents reveals that the majority of the people from the age group above 80 (71.6%) possess more traditional knowledge. People in the age group of 30-39 (10.5%) years possess least traditional knowledge. Even though we have plenty of awareness about exclusive breast feeding, still most of the Respondents prefer to include the sugar syrup as first food for infants due to superstitious belief. Conclusion: The above study concluded that the traditional knowledge to indigenous food was decreasing gradually, if this situation persists, we may lose our precious traditional knowledge on food in future. Indigenous food preparations are rich in nutraceutical compound which aids for better well being and improve immunity. So it is important to document the indigenous food in order to protect and preserve our traditional knowledge.
Abstract: Introduction: Traditional food knowledge is the knowledge passed from one generation to another generation. Ancient Tamil peoples believes “Unavemarundhu” which means “Let’s food be thy medicine and medicine be thy food”. Indigenous food system helps to improve the quality of life. Objective: This study was conducted to assess, collect and document...
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