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Physicochemical Characterisation of Flours from Local Cereals and Powder from Cassava (Manihot esculenta Crantz) Leaves Varieties Cultivated in the Northern-Cameroon in Order to Supplement Infant Flours

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Open Journal of Applied Sciences 2024年第8期14卷 2009-2026页

作者： Mathieu Barbi Charles Touwang Emmanuel Panyoo Akdowa Augustin Goudoum Armand Abdou Bouba department of Agriculture Livestock and Derivated Products National Advanced School of Engineering University of Maroua Maroua Cameroon Institute of Agricultural Research for Development (IRAD) Food Technology and Post-Harvest Laboratory of Garoua Garoua Cameroon department of food Sciences and Nutrition National Advanced School of Agro-Process Industries University of Ngaoundr Ngaoundr Cameroon

The aim of the present study was to investigate on the inventory and determination of the nutritional value of cereals flour and cassava leaves powder in order to analyse their use in the production of infant flour. In this paper, a A survey to identify the cereals used in the preparation of infant porridge in the Northern Cameroon was done by using 447 mothers having children between 06 and 59 months from areas (Gbakoungue, Sassa-Mbersi, Sanguere-Ngal and Kotkong-Wouldata) with high rate on malnourished children. Flour was prepared from the most preponderant cereals and Cassava leaves powder from varieties identified by the Regional Centre of Agricultural Research (CRRA) of Wakwa and local population. Flour and powder samples obtained were subjected to chemical composition analysis. Parameters analysed were crude proteins, total carbohydrates, ash, total fats, total phenols, total tannins, total carotenoids, vitamin C or cyanide. Also Iron, calcium and zinc were determined. The results revealed that white maize (62%) was the main cereal used in the preparation of infant porridge followed respectively by red sorghum, white rice and muskwari. Ten cassava varieties were identified: three (03) by CRRA (TME, 96/1/14 and IRAD 4115) and seven (south, gambada, sweet, Benin, six months, M. glaziovii and grouna) by local population. Amongst cereals flour, those from white maize indicated high protein (10.09%), carbohydrates (84.46%) and total fat (7.46%) contents. The powder from 96/14/14 cassava variety showed high amount of iron (11.98 mg/100g), calcium (751.02 g/100g) and low cyanide content (1.21 ppm) amongst all the cassava leaves powder samples. The supplementation of white maize flour by cassava leaves powder from 96/14/14 variety could therefore be recommended for the preparation of infant flours.

关键词： Infant Flour Cereals Flour Cassava Leaves Powder Chemical Composition Northern Cameroon

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Optimization of substrate ratio for beer production from finger millet and barley

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International Journal of Agricultural and Biological engineering 2015年第2期8卷 110-120页

作者： Sanjay Kumar Anupama Singh Navin Chandra Shahi Khan Chand Kopal Gupta department of post-harvest process&food engineering College of TechnologyG.B.Pant University of Agriculture and TechnologyPantnagar 263145Udham Singh NagarUttarakhandIndia

Seventeen designed experiments were conducted in three steps(malting,brewing and fermentation)to produce beer from barley,finger millet and the combination of *** of independent variables with three levels for each *** ratios of grains(100:0,50:50,0:100),kilning temperature(50℃,70℃,90℃)and malted grain to water ratios(1:3,1:5,1:7)were investigated on product *** results of the study indicated that all the independent parameters *** ratio,kilning temperature and slurry ratio affected the responses(pH,colour,bitterness and alcohol content)*** values of parameters,from the simultaneous optimization done using Design Expert 8.***.6.1 software,for beer production,were found to be 68:32 blend ratio,50℃ kilning temperature and 1:7 slurry *** model F-value was found to be highly significant at 1% level of significance for all the *** the responses could be predicted by fitting the second order mathematical model and adequacy checked by R^(2).

关键词： beer production fermentation technology blend ratio alcohol content bitterness finger millet barley

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Effects of moisture content and feed rate on milling characteristics of wild apricot pits (Prunus armeniaca L.)

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International Journal of Agricultural and Biological engineering 2014年第1期7卷 103-110页

作者： A.E.Kate U.C.Lohani N.C.Shahi J.P.Pandey A.Sarkar Khan Chand department of post harvest process&food engineering College of TechnologyG.B.Pant University of Agriculture and TechnologyPantnagarU.S.Nagar(Uttarakhand)-263145India department of agricultural and Biological engineering South Dakota State UniversityBrookingsSD 57006USA

Milling with decortication of wild apricot pits was done in wild apricot pit decorticator working on the principle of“impact and compression”.The milling characteristics includes decortication efficiency,percentage of husk,percentage of broken kernels and output capacity was evaluated at the different levels of moisture content,i.e.,8%,10%,12%,14%and 16%(w.b.)and feed rates,i.e.,12 g/stroke,14 g/stroke,16 g/stroke,18 g/stroke and 20 g/*** moisture content as well as feed rate significantly(P<0.05)affected the decortication efficiency,percentage of husk as well as brokens and output *** efficiency was initially increased and then decreased and opposite nature was found for the percentage of *** percentage of broken kernels and output capacity decreases with the increase in moisture content,while output capacity increases with the increase in feed rate and brokens decreases with the increase in feed rate of wild apricot pits.

关键词： wild apricot pit milling characteristics decortication efficiency moisture content husk percentage broken percentage output capacity

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Investigation of grain mass flow in a mixed flow dryer

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Particuology 2014年第1期12卷 33-39页

作者： Fabian Weigler Jochen Mellmann department of post-harvest Technology Leibniz Institute for Agricultural Engineering Potsdam-Bornim

The numerical modeling of grain drying is a topic of great relevance to post-harvest engineering. The required type of drying process depends on the quantity of grain to be dried and the required quality of the grain. The choice of the drying system depends on the operating parameters of the drying process. The granular flow pattern of the material exerts a significant influence on the drying process. post-harvest drying of grain is essential for better storage, handling, and processing. Therefore, it is important to know the material behavior that controls the particle flow patterns of grain in the drying equipment to guarantee the product quality and to optimize the drying process conditions. The discrete element method （DEM） was applied to investigate the particle flow pattern of wheat through a mixed-flow dryer （MFD） without airflow, and the findings were compared with experimental results in this work. The investigations were performed using dry wheat with 14 wb% moisture content.

关键词： Keywords:Mixed-flow dryerGrain mass flowDiscrete element method

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Recent advances in chemical protein synthesis:method developments and biological applications

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Science China Chemistry 2024年第4期67卷 1060-1096页

作者： Suwei Dong Ji-Shen Zheng Yiming Li Huan Wang Gong Chen Yongxiang Chen Gemin Fang Jun Guo Chunmao He Honggang Hu Xuechen Li Yanmei Li Zigang Li Man Pan Shan Tang Changlin Tian Ping Wang Bian Wu Chuanliu Wu Junfeng Zhao Lei Liu State Key Laboratory of Natural and Biomimetic Drugs and School of Pharmaceutical SciencesPeking UniversityBeijing 100191China Division of Life Sciences and Medicine University of Science and Technology of ChinaHefei 230027China School of food and Biological engineering Engineering Research Center of Bio-processMinistry of EducationHefei University of TechnologyHefei 230009China School of Chemistry and Chemical engineering Nanjing UniversityNanjing 210023China State Key Laboratory of Elemento-Organic Chemistry Nankai UniversityTianjin 300071China department of Chemistry Tsinghua UniversityBeijing 100084China Institute of Health Sciences Anhui UniversityHefei 230601China College of Chemistry Central China Normal UniversityWuhan 430079China School of Chemistry and Chemical engineering South China University of TechnologyGuangzhou 510640China School of Medicine or Institute of Translational Medicine Shanghai UniversityShanghai 200444China department of Chemistry The University of Hong KongHong Kong 999077China Shenzhen Graduate School Peking UniversityShenzhen 518055China School of Chemistry and Chemical engineering Shanghai Jiao Tong UniversityShanghai 200240China School of Life Sciences University of Science and Technology of ChinaHefei 230026China department of Chemical Biology Shanghai Jiao Tong UniversityShanghai 200240China Institute of Microbiology Chinese Academy of SciencesBeijing 100101China department of Chemistry Xiamen UniversityXiamen 361005China School of Pharmaceutical Science Guangzhou Medical UniversityGuangzhou 511436China

The central dogma of modern biology underscores the pivotal roles proteins play in diverse biological processes,the study of which necessitates advanced methods to produce proteins with precision and *** protein synthesis,a powerful approach utilizing chemical reactions for the de novo construction of structurally accurate proteins,has emerged as a transformative tool for studying proteins and generating protein derivatives/mimics inaccessible by natural biological machinery,including post-translationally modified proteins,proteins comprised of unnatural amino acids,as well as mirror-image *** review summarizes recent strides in synthetic method developments for chemical protein synthesis,including innovative techniques in solid-phase peptide synthesis,the challenges presented by difficult sequences in either synthesis or folding and the exploration of novel ligation reactions using both chemical and enzymatic ***,the review also delves into newly developed protocols for site-selective protein modifications and the generation of stapled or macrocyclized peptides/miniproteins,highlighting the power of chemical methods to make structurally diverse *** applications of synthetic proteins in investigating post-translational modifications(phosphorylation,lipidation,glycosylation,ubiquitination,etc.),mirror-image biological processes and drug development are further ***,these topics provide a comprehensive overview of the current landscape of chemical protein synthesis.

关键词： chemical protein synthesis solid-phase peptide synthesis ligation reactions post-translational modifications mirror-image proteins peptide drugs

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Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

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food Quality and Safety 2019年第3期3卷 145-155页

作者： Shubhangi Srivastava Prashant Said Agricultural and food engineering department Indian Institute of TechnologyKharagpurWest BengalIndia College of Agricultural engineering and post-harvest Technology RanipoolSikkimIndia

Objectives:The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during *** and Methods:Pomegranate fruits of variety‘Bhagawa’were stored in 200,300 gauge high-density polyethylene(HDPE)package,and silicone membrane modified atmospheric storage system at ambient conditions and 10℃.Gas composition inside the package,texture,color,and overall quality parameters were evaluated at these two storage *** physico-chemical properties such as total soluble solids,titratable acidity,ascorbic acid content,total,reducing,and non-reducing sugars,and physiological loss in weight(PLW)were also ***:In ambient storage,the shelf life of pomegranate fruit was 10 days,whereas in modified atmosphere packaging(200 gauge HDPE,300 gauge HDPE,and silicone membrane system),the shelf life of pomegranate fruits was extended up to 60,60,25 days at ambient and 96,96,65 days at 10℃temperature,***:Among the 200,300 gauge HDPE package,and silicone membrane system treatments T1,T5,and T8,respectively,were found better with respect to all the sensory and quality parameters studied.

关键词： silicone membrane shelf life pomegranate temperature ripening

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Editorial:Improving fish from catch to the consumer:post harvest handling,processing,packaging,transportation and storage

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Aquaculture and Fisheries 2023年第4期8卷 363-364页

作者： Theofania Tsironi Agricultural University of Athens Department of Food Science and Human NutritionLaboratory of Food Process EngineeringIera Odos 75Athens11855Greece

Aquaculture is the fastest growing food producing sector,accounting for almost 50%of the animal protein consumed globally,with the expectation that it will rise to 65%by 2030,due to the increasing emphasis on fish products as important components of a healthy ***,EU production is stagnating with approximately 60–65%of European demand for fish products being imported(EUMOFA,2021).The reason for this is complex and the sector faces a number of challenges.

关键词： globally sector transportation

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Recent advances in extraction of antioxidants from plant by-products processing industries

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food Quality and Safety 2017年第1期1卷 61-81页

作者： M.Selvamuthukumaran John Shi department of food Science and post harvest Technology Institute of TechnologyHaramaya UniversityPO Box 138Dire DawaEthiopia Guelph Research and Development Center Agriculture and Agri-Food Canada93 Stone Road WestGuelphOntario N1G 5C9Canada

The by-products obtained from plant processing industries are the cheap source of bioactive compounds especially *** of bioactive compounds can be obtained by using conventional and non-conventional *** efficiency of any conventional method mainly depends on the choice of *** major challenges of conventional extraction are longer extraction time,requirement of costly and high purity solvent,evaporation of the huge amount of solvent,low extraction selectivity,and thermal decomposition of thermolabile *** overcome these limitations of conventional extraction methods,new and promising extraction techniques are *** techniques are referred as non-conventional extraction ***,in this review,some of the most promising techniques such as ultrasoundassisted extraction,pulsed electric field extraction,enzyme-assisted extraction,microwave-assisted extraction,pressurized liquid extraction,supercritical fluid extraction,pressurized low-polarity water extraction,and molecular distillation were *** process systems along with industrial applications for non-conventional method of antioxidants extraction were discussed,and the comparative efficacies of different extraction methods were *** conventional technologies by non-conventional ones for the extraction of valuable compounds from plant by-products processing industries has several advantages,which includes reduction of the processing time,energy consumption,and the uses of harmful and expensive solvents and increase in the extraction *** and development of hybrid methods should be investigated,while considering plant material characteristics and choice of compounds in *** choice of standard methods also influences the measurement of extraction *** increasing economic significance of bioactive compounds and commodities rich in these bioactive compounds may lead to find out more sophi

关键词： Antioxidants Extraction Non-conventional methods Plant by-products Pulsed electric field extraction Ultrasoundassisted extraction

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Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

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food and Nutrition Sciences 2012年第4期3卷 471-476页

作者： Deep Narayan Yadav Neharika Thakur Kappat Valiyapeediyekkal Sunooj Central Institute of post-harvest engineering and Technology Ludhiana India department of food Science & Technology Pondicherry University Puducherry India.

Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

关键词： De-Oiled Peanut Meal Flour DPMF Fortified Biscuits Texture Analysis Sensory Evaluation

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Ellagic acid in strawberry(Fragaria spp.):Biological,technological,stability,and human health aspects

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food Quality and Safety 2017年第4期1卷 227-252页

作者： Selva Muthukumaran Carole Tranchant John Shi Xingqian Ye Sophia Jun Xue department of food Science and post-harvest Technology Institute of TechnologyHaramaya UniversityPost Box 138Dire DawaEthiopia School of food Science Nutrition and Family StudiesFaculty of Health Sciences and Community ServicesUniversitéde MonctonMonctonNew Brunswick E1A 3E9Canada***Guelph Research and Development CenterAgriculture and Agri-Food Canada93 Stone Road WestGuelphOntario N1G 5C9Canada School of Biosystems engineering and food Science Zhejiang UniversityHangzhouChina

Ellagic acid(EA)is one of the plant phenolics associated with human health *** derives from ellagitannins found in some nuts,seeds,and fruits,especially *** are considered a functional food and nutraceutical source,mainly because of their high concentration of EA and its *** review presents the current state of knowledge regarding EA,focusing on its content in strawberry plants,stability during processing and storage of strawberry-based foods,production methods,and relevance to human *** alternatives to acid-solvent extraction,fermentation-enzymatic bioprocesses hold great promises for more eco-efficient production of EA from plant *** fruits are generally rich in EA,with large variations depending on cultivar,growth conditions and maturity at *** EA contents are also reported in strawberry achenes and leaves,and in wild *** postharvest storage,processing and subsequent storage can influence EA *** low concentration in strawberry juice and wine can be increased by incorporating pre-treated *** recognition of strawberries as functional foods is substantiated by evidence of EA biological effects,including antioxidant,antiinflammatory,antidiabetic,cardioprotective,neuroprotective,and prebiotic *** health benefits attributed to EA-rich foods are thought to involve various protective mechanisms at the cellular *** EA is converted by the intestinal microbiota to urolithins,which are better absorbed than EA and may contribute significantly to the health effects attributed to EA-rich *** on the evidence available,strawberry EA shows strong promises for functional,nutraceutical,and pharmaceutical *** research should be directed at quantifying EA in different parts of the strawberry plant and in their byproducts;optimizing EA production from byproducts;understanding the biological actions of EA-derived metabolites in vivo,inc

关键词： Strawberry plant Ellagic acid processing Metabolism Bioacti

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