Effect of fermentation on biochemical and sensory characteristics of millet flour supplemented with whey protein

Pearl millet like other cereals shows qualitative and quantitative deficiency in protein. The main objective of this study was to obtain the food of high nutritive value with high protein content and biological value by supplementing pearl millet, with whey protein. Two levels of whey protein were considered (20% and 25% protein content). Supplemented samples and control were fermented in the presence of starter for 14 h according to the traditional method utilised in Sudan. The pH, crude protein, in vitro protein digestibility (IVPD) and protein fractions of the fermented and supplemented pearl millet were determined at 2‐ h intervals. Supplementation of whey protein resulted in significant increase in protein content compared to the control, i.e. 14.8%, 23.9% and 28.7% for Ashana control (AC), Ashana plus whey protein (20% protein content) (AW₁) and Ashana plus whey protein (25% protein content) (AW₂), respectively. Fermentation was found to cause a highly significant (P ≤ 0.05) improvement in IVPD for AC, AW₁ and AW_2. The major protein fraction in the whey protein supplemented doughs was the globulin. This would indicate an improvement in the nutritional quality of pearl millet. Sensory evaluation revealed higher acceptability for whey protein supplemented formulas compared to control.     

In vitro availability of minerals of some tropical and citrus fruits as influenced by antinutritional factors

Four tropical fruits and three citrus fruits were analyzed for moisture, ash, antinutritional factors (phytate, oxalate, and polyphenols) contents, and total and available minerals. Moisture contents ranged from 6.0 to 83.17% for tropical fruits while that of citrus fruits ranged from 88.20 to 89.50%. Ash contents ranged from 2.56 to 4.50% and from 3.83 to 4.83%, for tropical and citrus fruits, respectively. All fruits contained no oxalate while phytate and polyphenols ranged from 48.1 to 134.1 mg/ 100 g and from 0.115 to 0.34%, respectively. For all fruits major minerals contents ranged from 7.7 to 433.3 while trace ones ranged from 0.116 to 1.91 mg/100 g. In vitro availabilities of major minerals (% of total) varied from 11.1 to 86.2% while for minor ones it ranged from 13 to 72.5%.     

Assessment of the long-term possible radiological risk from the use of ceramic tiles in Malaysia

This study investigated the level of natural radioactivity and radiological risks of 40 different ceramic tiles through gamma-ray spectroscopy using a high-purity germanium detector. The calculated activity concentrations were evaluated to determine their potential radiological risks to human health. Furthermore, the activity concentrations were subjected to the RESRAD-BUILD computer code to assess the effect of ventilation rate, dweller position, and room size and direction on the total effective dose(TED). The simulated TED received by a receptor when changing the ventilation rate in a room ranged from0.26 ± 0.01 to 0.61 ± 0.01 mSv/y; however,the percentage variations in the TED due to dweller position and room size are 34, 31,and 35% and 33, 27, and 40% for the x-,y-,and z-directions, respectively. The overall TED received by the dweller based on room size and direction is 0.75 mSv/y. The calculated radiological risk parameters were all below the recommended maximum limit. However, the TED received by the dweller is significantly affected by the directions of the measurement, position,room size,and ventilation. Therefore,estimating the TED from one direction would underestimate the total dose received by the dweller.     

A review on sustainable synthesis of zeolite from kaolinite resources via hydrothermal process

Synthesis of zeolite through hydrothermal process has been commonly used for decades. However, it does not satisfy the serious terms of sustainability that leads to reduction of costs, reduction of waste, eliminating negative environmental impacts and improvement of any system efficiency. The bottom line of this review paper is to highlight the current trends in the hydrothermal synthesis of zeolite, attention is paid to the utilization of natural resources and manufacturing wastes as raw materials to synthesize zeolite. Optimum conditions for sustainable hydrothermal synthesis of zeolites from kaolinite natural resources are also studied and discussed in this paper.     

Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation

Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in-mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off-odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying.     

Evolution of Islamic geometric patterns

This research demonstrates the suitability of applying Islamic geometrical patterns (IGPs) to architectural elements in terms of time scale accuracy and style matching. To this end, a detailed survey is conducted on the decorative patterns of 100 surviving buildings in the Muslim architectural world. The patterns are analyzed and chronologically organized to determine the earliest surviving examples of these adorable ornaments. The origins and radical artistic movements throughout the history of IGPs are identified. With consideration for regional impact, this study depicts the evolution of IGPs, from the early stages to the late 18th century.     

Development of weaning food from sorghum supplemented with legumes and oil seeds

BACKGROUND: The development of low-cost, high-protein food supplements for weaning infants from local and readily available raw materials is a constant challenge for developing countries. OBJECTIVE: To formulate, develop, and assess the nutritive value, acceptability, and keeping quality of sorghum-based staple dried flakes as instant weaning foods. METHODS: Weaning blends composed of 42% sorghum supplemented with 20% legumes, 10% oil seeds, and 28% additives (sugar, oil, skim milk powder, and vanillin) were prepared according to FAO/WHO/UNU recommendations and processed in a twin-roller drum dryer. The effects of fermentation and of the addition of malt on the nutritive value and functional properties of the blends were investigated. RESULTS: The blends were found to contain 16.6% to 19.3% protein, 68.7% to 72.7% carbohydrate, 0.9% to 1.3% fiber, and 405.8 to 413.2 kcal of energy per 100 g. The iron content of the blends ranged from 5.3 to 9.1 mg/100 g, and the calcium content ranged from 150 to 220 mg/100 g. All blends reconstituted well and formed a soft paste when stirred with hot or cold water. The water-holding capacity, wettability, and bulk density were within the ranges of corresponding values of commercial weaning foods. Sensory attributes, viscosity values, and in vitro digestibility varied among the blends, whereas lysing content improved considerably (p < or = .05) for all blends. All blends had similar keeping quality, with no signs of spoilage or development of off-flavors or colors after 10 months of storage. Most blends remained free of aflatoxins. CONCLUSIONS: Legumes and oil seeds can be effectively used in sorghum-based weaning foods as an acceptable protein and mineral supplement.     

Effect of alkaline pretreatment and cooking on protein fractions of a high-tannin sorghum cultivar

A high-tannin sorghum cultivar (Karamaka) was used to study the effect of soaking in distilled water or 0.05%, 0.10% and 0.20% NaOH for 8 h, and soaking in distilled water or NaOH followed by cooking, on proximate composition, tannin content and protein fractions. Results showed that soaking the sorghum grains in water or NaOH for 8 h caused a slight increase in crude protein, whilst the tannin content significantly (p ? 0.05) decreased. The highest drop in tannin content was observed after soaking sorghum in 0.20% NaOH for 8 h at ambient temperature. Combining soaking and cooking further lowered the tannin content of sorghum, with a maximum reduction of 83.9%. Soaking in NaOH and cooking caused significant (p ? 0.05) increases in the albumin and globulin fractions, accompanied by a significant reduction in the glutelin fraction. This readjustment of sorghum protein fractions would indicate improvement in the quality of sorghum proteins.