scholarly journals Study on Development of Noodles Supplemented with Soya Flour and Carrot Powder

2018 ◽  
Vol Volume-2 (Issue-3) ◽  
pp. 2144-2149
Author(s):  
Sruthi. V ◽  
Bhasker. V ◽  
V. Sandeep Goutham ◽  
Keyword(s):  
Soya Flour

scholarly journals Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo

2020 ◽  
Vol 9 (1) ◽  
pp. 41
Author(s):  
Kouassi Amenan Elodie ◽  
Gbogouri Grodji Albarin ◽  
Ndri Yao Denis ◽  
Niaba Koffi Pierre Valery ◽  
Amoakon Léonce ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Dietary Habits ◽  
Composite Flour ◽  
Potato Flour ◽  
Soya Flour ◽  
Nutritional Knowledge ◽  
Corn Flour ◽  
Sweet Potatoes ◽  
Sweet Potato Flour ◽  
Method Analysis

The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets. The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson's Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs. The results showed that simultaneously flours and “kabato” accepted by the populations of the study area were formulations of: - E: 72.26 percent of maize flour and 27.74 percent of sweet potato flour - F: 53.76 percent of corn flour and 46.24 percent of sweet potato flour - G: 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour - H: 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flour So, it can be envisaged to implement a strategy for a better vulgarization of these methods.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

Short-term effects of feeding raw soya flour on pancreatic cell turnover in the rat

1984 ◽  
Vol 247 (6) ◽  
pp. G667-G673
Author(s):  
P. S. Oates ◽  
R. G. Morgan
Keyword(s):  
Dna Synthesis ◽  
Cell Damage ◽  
Acinar Cells ◽  
Pancreatic Acinar Cell ◽  
Soya Flour ◽  
Cell Turnover ◽  
Tissue Necrosis ◽  
Short Term ◽  
Pancreatic Cell ◽  
Duct Cells

Pancreatic acinar cell turnover was studied after a 48-h fast and in rats fed raw soya flour (RSF) for up to 28 days. Feeding RSF for 2 days resulted in a significant increase in pancreatic weight and RNA content while protein was increased by the 4th day compared with rats fasted for 48 h. RSF also resulted in a significant increase in RNA by the 4th day and weight and protein by the 7th day compared with rats fed heated soya flour (HSF). This pancreatic hypertrophy was maintained for the rest of the study period. Two days after starting RSF, pancreatic DNA synthesis, measured bythe rate of incorporation of [3H]thymidine into pancreatic DNA, had increased sixfold compared with that in animals fedHSF but returned to control values again by the 4th day on the diet. Autoradiography showed that this increase in DNA synthesis occurred in both acinar and duct cells, with turnover in acinar cells preceding that in duct cells. A second moregradual rise in DNA synthesis was seen from the 7th to 28th day. This peak in DNA synthesis was associated with an increased total pancreatic DNA content and occurred predominately in duct cells with a smaller contribution from acinar cells. Histological studies of the pancreas during the 1st wk showed cell damage and tissue necrosis, possibly due to exposure to high levels of cholecystokinin released by RSF. The first peak in DNA synthesis may be a regenerative response to this damage. The second more delayed peak appears to be hyperplasia in response to a trophic stimulus, again possibly mediated by cholecystokinin.

THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITH dl-METHIONINE HYDROXY ANALOGUE OR dl-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 377-384 ◽  
Author(s):  
H. N. Parthasarathy ◽  
T. R. Doraiswamy ◽  
Myna Panemangalore ◽  
M. Narayana Rao ◽  
B. S. Chandrasekhar ◽  
...  
Keyword(s):  
Daily Intake ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
True Digestibility ◽  
The Mean ◽  
Net Protein

The true digestibility coefficient, biological value, and net available protein of diets based on processed soya flour supplemented with dl-methionine hydroxy analogue (MHA) or dl-methionine (at a level of 1.2 g/16 g N) have been determined in children aged 8–9 years. The mean daily intake of protein by the children on the different diets was maintained at a level of about 1.2 g/kg body weight. Supplementation of soya flour with dl-methionine brought about a marked increase in the biological value and net protein utilization of the proteins. MHA was, however, slightly less effective than dl-methionine in this respect. The biological value and net protein utilization of the different proteins were as follows: soya flour, 63.5 and 53.3; soya flour + MHA, 71.5 and 61.4; soya flour + methionine, 74.9 and 64.7; and skim milk powder, 82.6 and 72.0.

Effects of feeding partial and intermittent raw soya flour diets on the rat pancreas

1986 ◽  
Vol 32 (1) ◽  
pp. 73-81 ◽  
Author(s):  
E.E. McGuinness ◽  
K.G. Wormsley
Keyword(s):  
Soya Flour ◽  
Rat Pancreas

Pancreatic growth after partial resection of normal and enlarged pancreas in rats fed soya flour

1988 ◽  
Vol 255 (5) ◽  
pp. G670-G675
Author(s):  
P. S. Oates ◽  
R. G. Morgan
Keyword(s):  
Dna Content ◽  
Cell Loss ◽  
Partial Resection ◽  
Limited Capacity ◽  
Soya Flour ◽  
Cell Turnover ◽  
Normal Pancreas ◽  
Nonparenchymal Cells ◽  
Pancreatic Growth ◽  
Total Dna

Pancreatic growth was studied after partial resection of the normal-sized pancreas in rats fed heated soya flour (HSF) or the enlarged gland in rats fed raw soya flour (RSF). Resection involved the removal of the splenic and gastric segments and in both the normal and enlarged gland this represents a loss of approximately 55% of total pancreatic mass. After partial resection animals were either continued on these preresected diets or changed to the alternative diets. For at least the first 8 days after resection, in all conditions studied, there was a significant increase in DNA synthesis in the pancreas, involving both parenchymal and nonparenchymal cells as shown by autoradiography. The increased cell turnover was not associated with any increase in total DNA content of the gland, indicating that the increase paralleled cell loss in response to injury caused by the surgery. By 160 days after resection of the normal pancreas, RSF feeding caused both hypertrophy and hyperplasia of the remnant, but after partial resection of the enlarged gland, growth was limited to hypertrophy. These results suggest that the pancreas has a limited capacity for additional growth after that initially caused by RSF.

scholarly journals Fate of pancreatic nodules induced by raw soya flour in rats.

Gut ◽  
1987 ◽  
Vol 28 (Suppl) ◽  
pp. 207-212 ◽  
Author(s):  
E E McGuinness ◽  
R G Morgan ◽  
K G Wormsley
Keyword(s):  
Soya Flour
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