Explore the vast range of titles available.

The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional composition (protein, lipid, starch, total dietary fibre), mineral profile, total phenolic content and antioxidant activity (ABTS, FRAP), and Mixolab rheological properties while the corresponding standard and sourdough breads were evaluated regarding physical and textural characteristics (specific volume, hardness, cohesiveness, springiness, gumminess, chewiness). The alfalfa flour inclusion resulted in increased protein (11.64–14.87%) and total dietary fibre (1.65–5.82%) contents in all blends, regardless of the alfalfa flour type but in a higher extent with 10 g/100 g inclusion level. Blends were characterised by improved mineral profile, total phenolic content (37.57–162.35 mg GAE/100 g) and antioxidant properties (ABTS: 4.37–232.79 µmol TE/100 g, FRAP: 138.05–539.16 µmol TE/100 g) particularly when non-germinated alfalfa flour in quantity of 10 g/100 g was used. Dough rheological properties were not significantly affected by the alfalfa flour type, whilst higher alfalfa flour inclusion level prolonged dough development time. Increased specific volume (2.63–3.62 cm3/g) with decreased crumb hardness (3.82–1.68 N) was recorded upon alfalfa flour incorporation and was more pronounced for sourdough bread. Overall nutrient composition of blends and technological features of the resulting breads were enhanced by alfalfa flour addition.

Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0–20%) on soft wheat flour blends’ technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts. Pumpkin flour addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing water interaction capabilities (WHC increased from 2.52 to 3.56). Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. Colour parameters showed progressive darkening (L* 91.00 to 84.28) and increased yellow-orange intensity (b* 10.13 to 27.13). Bioactive properties improved significantly, with TPC increasing up to 0.57 mg/1 g DM and 0.34 GAE mg/1 g DM in water and ethanol extracts, respectively, accompanied by enhanced antioxidant activity. Pumpkin flour incorporation successfully enhanced both functional and bioactive properties of wheat flour blends, with particle size distribution and water interactions serving as fundamental determinants of technological functionality, while contributing to improved nutritional value through increased bioactive compounds.

The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour. A portion of aerial yam tubers was sun-dried and the other was dried in a dehydrator. They were made into flour and substituted with wheat flour at varying proportions (85:15, 67.5:32.5, and 50:50). 100% wheat flour was used as the control. The flour blends were analyzed for proximate, functional, and phytochemical properties. The chin-chin produced were evaluated for their sensory properties. Wheat-aerial yam flour blends were nutritionally superior (with respect to protein, fat, fibre, and carbohydrates), and had better functional and phytochemical properties when compared to plain wheat flour used as the control. Sensory evaluation revealed that the most appealing sample among the flour blends was W 85 AYD 15 (with 85% wheat flour and 15% dehydrated aerial yam flour) even though samples W 50 AYS 50 (with 50% wheat flour and 50% sun-dried aerial yam flour) and W 50 AYD 50 (with 50% wheat flour and 50% dehydrated aerial yam flour) were more nutritious. Since the findings of this study showed that highly nutritious and functional flours can be produced by including aerial yam flour in flour blends, the industrial production of aerial yam flour will increase its economic value by improving utilisation and providing cheaper alternatives to wheat flour. Graphical Abstract

This research explores the extraction of ferulated arabinoxylans (FAXs) from maize bran and their incorporation into wheat flour to assess their impact on rheological and pasting properties. Flour blends were prepared with FAX concentrations of 0%, 2%, 4%, 6%, 8%, and 10%, and these blends were then evaluated using farinograph, mixograph, micro-extensibility, and viscosity analyses. The results indicated that farinograph water absorption increased significantly (p ≤ 0.05), ranging from 54.9% to 60.5%, as the FAX content rose, correlating with higher gel-forming potential. Notably, the 2% FAX treatment (FAX2) exhibited the longest dough development time at 24.7 min. Stability and mixing time index (MTI) values also varied significantly (p ≤ 0.05) among treatments, with FAX2 displaying a longer mixing time of 14.4 ± 3.3 min. A pasting analysis revealed a significant decrease in peak and hot paste viscosity (p < 0.05) with increasing FAX concentrations, suggesting an association between lower hot paste viscosity and reduced breakdown. Micro-extensibility measures further indicated that blends with 0% and 2% FAX had greater extensibility, while the 4% FAX blend showed higher resistance. Overall, this research aims to advance the understanding of how these components can enhance flour functionality and contribute to the development of healthier, higher-quality baked products.

Uganda faces persistent challenges of food insecurity and malnutrition, despite its rich agricultural biodiversity. This is largely due to a dietary reliance on a limited number of staple crops, while many nutrient-rich, underutilized crops remain overlooked. This study investigated the nutritional and functional properties of porridge flour blends formulated from Ugandan underutilized crops: cowpeas, oyster nuts, white yam, and finger millet. Six distinct flour formulations were developed and analyzed for proximate composition, key micronutrients, and functional properties using standard AOAC methods. Significant differences ( p  < 0.05) were observed among the blends. The highest protein content was found in formulation 2 (15.88%), while formulation 6 had the highest crude fat (4.95%). Formulation 5 exhibited the highest ash content (6.16%), and formulation 4 had the highest fiber (10.20%). Formulation 3 provided the highest zinc (1.31 mg/100 g) and iron (2.74 mg/100 g) levels. Functional analyses revealed that water absorption capacity was greatest in formulations 2 and 3, and oil absorption capacity was highest in formulations 5 and 2. Pasting viscosity measurements showed peak, breakdown, and final viscosities were highest in formulations 1 and 6, and lowest in formulation 5. These blends have the potential to contribute substantially to the recommended dietary allowances for energy, protein, zinc, iron, and fiber for adults, highlighting their promise in addressing nutritional deficiencies and enhancing dietary diversity in Uganda. Further research is recommended to assess the bioavailability of the nutrients present in these formulations.

Flours from various wheat varieties varied in gluten strength were blended in varying proportions and evaluated for pasting and dough rheological properties. The different blends of strong: very weak/weak/medium flour (100:0, 75:25, 50:50, 25:75 and 0:100) (w/w) were prepared. Two strong and three weak wheat varieties were selected for this study on the basis of Farinograph dough stability (DS). Strong wheat (HUW468 and HP1761), medium weak (HUW234), weak (HD2894) and very weak (WH1021) wheat variety had DS of 11.4–13.5 min, 9.9 min, 6.2 min, and 2.8 min, respectively. Protein content of the flour decreased with increase in proportion of weak wheat flours in the blends. The lowest values of protein content, paste viscosities and mixographic parameters were observed for blend of strong and very weak wheat flour (25:75). The blending of strong wheat flour with weaker wheat flour decreased the protein content and mixographic properties. The regression equations for blending of weak wheat with strong wheat flour had the highest regression coefficient for paste viscosities (Peak, final, breakdown and setback) and pasting temperature indicated that the greatest change in these properties with increase in blending level of weak wheat. The blending of weak wheat with strong wheat flour had the highest regression coefficient indicating the greatest change in MPT as the blending level was increased. The blending of very weak, weak and medium wheat flour with strong wheat flour showed significant effect on G′ and G″. The flours with variable dough rheological properties suitable for different products can be produced by blending strong and weak wheat flour.

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%–25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the in vivo protein quality of defatted black cumin meal (DBCM)‐supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652–230,926 Pa), G\" (34201–45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤ .05) improved oil (70.56%–165%) and water (84.83%–232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%–25% DBCM. Nigella sativa, with its rich historical significance as a medicinal herb, plays a crucial role in the bakery industry. This study investigated the impact of supplementing wheat flour with defatted black cumin meal (DBCM) at varying levels (5%–25%) on the nutritional, functional, and sensory characteristics of cookies. The physicochemical and organoleptic evaluations of the cookies revealed that a 20% substitution of DBCM resulted in cookies that met acceptable standards. The supplementation levels (0%–25% DBCM) exhibited significant differences in net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) among the various diet groups.

Background Legumes enhance food security in developing countries, necessitating an understanding of their properties. This study examined the nutritional, functional, and microbial qualities of legume-based flour blends from Small and Medium Enterprises (SMEs) in Malawi and Zambia. SMEs were chosen for their key role in local food production, distribution, and complementary food supply. Method A total of 36 legume-based flour blend samples were collected using snowball sampling, consisting of 21 samples (7 sets of 3 similar samples) from SMEs in Zambia and 15 samples (5 sets of 3 similar samples) from SMEs in Malawi. Samples were analyzed for proximate composition, energy, iron, and zinc content. The nutritional contributions to the Recommended Dietary Allowances (RDA) for children aged 1–3 years were assessed. Additionally, functional properties such as water-holding and oil-holding capacities were measured. Microbial analysis was performed, and the data were statistically analyzed to determine significance ( p  ≤ 0.05). Results Our findings revealed substantial variability in the nutritional content of these flour blends. Protein content ranged from 9.4% to 41.5%, carbohydrates from 8.1% to 71.3%, crude fat from 2.3% to 26.8%, and crude fiber from 6.2% to 35.2%. Iron and zinc levels also varied significantly, from 2.9 to 21.9 mg/100 g and 2.2 to 5.2 mg/100 g, respectively. These inconsistencies highlight a lack of standardization in nutrient content for blends intended for infant feeding. When prepared as 96 g porridge servings for children aged 1–3 years, the blends provided notable contributions to the Recommended Dietary Allowance (RDA). However, their nutrient levels were generally lower compared to the standard Corn-Soy Blend Plus (CSB +). The flour blends also showed variations in physico-functional properties, and some had microbial loads exceeding 250 cfu/g, reflecting inadequate hygiene practices during processing. Conclusion To enhance their products, SMEs should ensure that their flour blends meet both nutritional and safety standards while striving to match or surpass the nutrient content of CSB + to remain competitive in the market.

Researches are gradually drifting towards adoption of food as therapies for the management of diseases that result from metabolic derangement, in extension genetical diseases can as well be managed by functional and nutritional diet that will maintain health of an individual through life. Diabetes mellitus is not an exception, there are several functional meals designed for the management of diabetes, many of these have unripe plantain as the base, with emphasis on just glycemic response limiting the antioxidant and anti-inflammatory influence. The aim of this study is to formulate a functional and optimized diet of unripe plantain base containing soycake and rice bran and compare the antidiabetic potentials of the well known cerolina and unripe plantain with the formulated optimized blend which will be in both flour and dough forms. Determine the effects that cooking of the flour samples could have on the antioxidant and overall antidiabetic potentials, through the comparison of the dough and flour. The uripe mature plantain, rice bran and soybean cake were obtained, response surface methodology (RSM) was used to establish the combination of the flour samples, and the runs generated were screened by proximate analysis and sensory evaluation to select the best blend regarded as the optimized flour blend. Dough meal (PSRD) was prepared from the optimized flour blend (PSRF) and the antidiabetic (α-amylase and α-glucosidase) and antioxidant (DPPH and hydroxyl scavenging, metal chelating activities and ferric reducing antioxidant power) effects were evaluated (in vitro). Male Wistar rats were obtained and subjected to 4-week high fat diet and low dose of streptozotocin (35 mg/kg i.p.), the animals were screened for manifestation of hyperglycemic signs and divided into eight (8) groups which included the positive control, and groups treated with PSRD, PSRF, PLTF, PLTD, CERF, CERD and glybenclamide, the ninth group is the negative control. The doughs and flours, and glybenclamide were administered orally for twenty-eight (28) days. The pancreas and liver were excised from anesthetized rats and subjected to histological and biochemical evaluations. The biochemical evaluations could be divided into antioxidant (activities of GST, GPx, catalase and superoxide dismutase and concentrations of NP-SH, GSH and MDA) and anti-inflammation (MPO, XO, TNF-α, IL-1β and IL-6). The results confirmed the relationship between diabetes mellitus, oxidative stress, inflammation and pro-inflammatory cytokines. The optimized dough sample had higher inhibition of α-amylase and α-glucosidase activities than the flour blend. The optimized dough sample further demonstrated antioxidant and anti-inflammatory protection against pancreatic and hepatic dysfunctions that could ensue as a result of type-2 diabetes mellitus.

High‐quality cassava starch (HQCS) produced from high‐yielding low‐cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pasting, swelling power, solubility, water absorption, water binding, starch damage, diastatic and α‐amylase activity, dough mixing, and stability). Protein, carbohydrate, fat, and ash of flour samples ranged from 0.75–12.31%, 70.87–87.80%, 0.95–4.41%, and 0.12–0.83%, respectively. Cyanide levels in all the flour samples were less than 0.1 ppm. Amylose content varied between 19.49% for cassava and 28.19% for wheat, correlating significantly with protein (r = 0.95, P = 0.004) and ash contents (r = 0.92, P = 0.01) at 5%. DWS and HQCS had similar pasting temperatures (50.2–53°C), while other pasting properties increased with increasing levels of HQCS. Dough mixing stability of samples decreased with increasing levels of HQCS. All the flour samples had α‐amylase activity greater than 200. Both HQCS and DWS compare favorably well in swelling power (7.80–9.01%); but the solubility of wheat starch doubled that of cassava. Starch damage varied between 3.3 and 7.2 AACC for semolina and starch, with the latter having higher absorption rate (97%), and the former, higher absorption speed (67 sec). Results obtained showed positive insight into cassava–wheat blend characteristics. Data thus generated provide additional opportunities of exploiting cassava utilization and hence boost its value–addition potentials for product development. The chemical and functional properties of cassava starch, durum wheat semolina (DWS) flour, and their blends were investigated. Results revealed that high‐quality cassava starch exhibits certain properties that could complement DWS in pastry and pasta production.