The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better n...The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety （Oryza sativa L. subsp. indica var. Mottaikaruppan） were steeped in distilled water （12 h, 30°C） and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2：1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber （0.62%）, insoluble dietary fiber （3.95%）, total dietary fiber （4.57%） and free amino acid content （0.64 g/kg） than those in wheat bread （0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively）.展开更多
Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significa...Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of anti-nutrients such as phytates, phenols and tannins. Compositing of malted finger millet flour with other flours has potential for improving the nutritional quality and sensory attributes of these foods. The objective of this study was to determine the effect of compositing malted finger millet flour with cowpea on the anti-nutritional contents and sensory properties of formulated baby weaning food. Mixing selected improved finger millet varieties with precooked cowpea flour was based on WHO recommended levels. There was a significant (p 0.05) reduction in total phenolic content, tannin content and phytic acid by 41%, 50%, and 44%, after compositing with malted finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively. Cooking process significantly reduced amount of trypsin inhibitors, and other anti-nutrients both in cowpea and complementary porridge. Loadings from principal component analysis (PCA) of 17 sensory attributes of porridge showed that approximately over 80% of the variations in sensory attributes were explained by the first four principal components. Reductions in texture attributes (stickiness and viscosity) and astringency aftertaste corresponded to increase in overall aroma and flavour of the porridge in terms of malty flavour and aroma. Although inclusion of 32.75% precooked cowpea gave the highest reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer acceptability, it may require masking by use of commercial flavours. Therefore this work shows that malted finger millet-pre-cooked cowpea have potential to be used in formulating cultural acceptable complementary food.展开更多
The nutritional, microbiological and sensory characteristics of improved kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) were investigated. Enrichment wi...The nutritional, microbiological and sensory characteristics of improved kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) were investigated. Enrichment with soymilk and malting increased the protein, amino acid, ash and moisture content of the improved kunu-zaki. Malting resulted in a decrease in carbohydrate and fat content. The protein content of the malted samples ranged between 2.79% and 3.82% while that of unmalted was 2.36%. There was decrease in the concentration of phytic acid and trypsin inhibitor after malting but the concentration increased as soymilk was added. Microbiological analyses showed that microbial load of samples increased with the addition of soymilk. There was a significant difference (p 0.05) in the sensory attributes, acceptability decrease with increase in soymilk addition because of the beany flavor.展开更多
Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);8...Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.展开更多
Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to mak...Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.展开更多
Multiple phytohormones,including gibberellin(GA),abscisic acid(ABA),and indole-3-acetic acid(IAA),regulate seed germination.In this study,a barley aldehyde oxidase 1(HvAO1)gene was identified,which is located near the...Multiple phytohormones,including gibberellin(GA),abscisic acid(ABA),and indole-3-acetic acid(IAA),regulate seed germination.In this study,a barley aldehyde oxidase 1(HvAO1)gene was identified,which is located near the SD2(seed dormancy 2)region at the telomeric end of chromosome 5H.A doubledhaploid population(AC Metcalfe/Baudin)was used to characterize HvAO1 and validated its association with seed germination and malting quality.Aldehyde oxidase is predicted to catalyse the oxidation of various aldehydes,such as indoleacetaldehyde and abscisic aldehyde,into IAA and ABA,which is the final step of IAA/ABA biogenesis.This process influences the final IAA/ABA concentration in the seed,affecting the seed dormancy.Sequence analysis revealed substantial variations in the HvAO1 promoter regions between AC Metcalfe and Baudin.The combining seed germination tests,genetic variation analysis,gene expression,and phytohormone measurements showed that Baudin,which displays strong seed dormancy,has a specific sequence variation in the promoter region of the HvAO1 gene.This variation is associated with a higher expression level of the HvAO1 gene and an increased level of ABA than those in AC Metcalfe,which shows weak dormancy and lacks this sequence variation.In addition to its strong effect on the SD2 gene,HvAO1 shows excellent potential to fine-tune malting quality and seed dormancy,as evidenced by genotyping with HvAO1-specific markers,dormancy phenotypes,and malting quality.Our findings provide a new strategy for introducing favourable HvAO1 alleles to achieve the desired level of seed dormancy and high malting quality in barley.展开更多
为明确胃肠道原发NHL特别是MALT淋巴瘤的发病特征及组织学起源,本研究使用LN_(1～3)系列抗体对34例胃肠道原发NHL进行免疫组化检测。结果显示:34例中MALT淋巴瘤5例(14.7％),其中3例由滤泡中心细胞样细胞构成,另2例由中心母细胞样细胞构...为明确胃肠道原发NHL特别是MALT淋巴瘤的发病特征及组织学起源,本研究使用LN_(1～3)系列抗体对34例胃肠道原发NHL进行免疫组化检测。结果显示:34例中MALT淋巴瘤5例(14.7％),其中3例由滤泡中心细胞样细胞构成,另2例由中心母细胞样细胞构成。肿瘤细胞在LN_1显示核周边点状阳性,LN_2显示核膜线状阳性,与正常肠道Peyet板僧帽带处的Marginal zone cell具有相似的形态及染色特性,提示MALT淋巴瘤可能来源于Marginal zone cells。展开更多
文摘The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety （Oryza sativa L. subsp. indica var. Mottaikaruppan） were steeped in distilled water （12 h, 30°C） and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2：1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber （0.62%）, insoluble dietary fiber （3.95%）, total dietary fiber （4.57%） and free amino acid content （0.64 g/kg） than those in wheat bread （0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively）.
文摘Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of anti-nutrients such as phytates, phenols and tannins. Compositing of malted finger millet flour with other flours has potential for improving the nutritional quality and sensory attributes of these foods. The objective of this study was to determine the effect of compositing malted finger millet flour with cowpea on the anti-nutritional contents and sensory properties of formulated baby weaning food. Mixing selected improved finger millet varieties with precooked cowpea flour was based on WHO recommended levels. There was a significant (p 0.05) reduction in total phenolic content, tannin content and phytic acid by 41%, 50%, and 44%, after compositing with malted finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively. Cooking process significantly reduced amount of trypsin inhibitors, and other anti-nutrients both in cowpea and complementary porridge. Loadings from principal component analysis (PCA) of 17 sensory attributes of porridge showed that approximately over 80% of the variations in sensory attributes were explained by the first four principal components. Reductions in texture attributes (stickiness and viscosity) and astringency aftertaste corresponded to increase in overall aroma and flavour of the porridge in terms of malty flavour and aroma. Although inclusion of 32.75% precooked cowpea gave the highest reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer acceptability, it may require masking by use of commercial flavours. Therefore this work shows that malted finger millet-pre-cooked cowpea have potential to be used in formulating cultural acceptable complementary food.
文摘The nutritional, microbiological and sensory characteristics of improved kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) were investigated. Enrichment with soymilk and malting increased the protein, amino acid, ash and moisture content of the improved kunu-zaki. Malting resulted in a decrease in carbohydrate and fat content. The protein content of the malted samples ranged between 2.79% and 3.82% while that of unmalted was 2.36%. There was decrease in the concentration of phytic acid and trypsin inhibitor after malting but the concentration increased as soymilk was added. Microbiological analyses showed that microbial load of samples increased with the addition of soymilk. There was a significant difference (p 0.05) in the sensory attributes, acceptability decrease with increase in soymilk addition because of the beany flavor.
文摘Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.
文摘Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.
基金supported by the Engineering Research Center of Ecology and Agricultural Use of Wetland,Ministry of Education(KFT202302)the National Natural Science Foundation of China(32372052).
文摘Multiple phytohormones,including gibberellin(GA),abscisic acid(ABA),and indole-3-acetic acid(IAA),regulate seed germination.In this study,a barley aldehyde oxidase 1(HvAO1)gene was identified,which is located near the SD2(seed dormancy 2)region at the telomeric end of chromosome 5H.A doubledhaploid population(AC Metcalfe/Baudin)was used to characterize HvAO1 and validated its association with seed germination and malting quality.Aldehyde oxidase is predicted to catalyse the oxidation of various aldehydes,such as indoleacetaldehyde and abscisic aldehyde,into IAA and ABA,which is the final step of IAA/ABA biogenesis.This process influences the final IAA/ABA concentration in the seed,affecting the seed dormancy.Sequence analysis revealed substantial variations in the HvAO1 promoter regions between AC Metcalfe and Baudin.The combining seed germination tests,genetic variation analysis,gene expression,and phytohormone measurements showed that Baudin,which displays strong seed dormancy,has a specific sequence variation in the promoter region of the HvAO1 gene.This variation is associated with a higher expression level of the HvAO1 gene and an increased level of ABA than those in AC Metcalfe,which shows weak dormancy and lacks this sequence variation.In addition to its strong effect on the SD2 gene,HvAO1 shows excellent potential to fine-tune malting quality and seed dormancy,as evidenced by genotyping with HvAO1-specific markers,dormancy phenotypes,and malting quality.Our findings provide a new strategy for introducing favourable HvAO1 alleles to achieve the desired level of seed dormancy and high malting quality in barley.
文摘为明确胃肠道原发NHL特别是MALT淋巴瘤的发病特征及组织学起源,本研究使用LN_(1～3)系列抗体对34例胃肠道原发NHL进行免疫组化检测。结果显示:34例中MALT淋巴瘤5例(14.7％),其中3例由滤泡中心细胞样细胞构成,另2例由中心母细胞样细胞构成。肿瘤细胞在LN_1显示核周边点状阳性,LN_2显示核膜线状阳性,与正常肠道Peyet板僧帽带处的Marginal zone cell具有相似的形态及染色特性,提示MALT淋巴瘤可能来源于Marginal zone cells。
