|
|
|
|
|
| RAMASHIA,Shonisani Eugenia; ANYASI,Tonna Ashim; GWATA,Eastonce Tend; MEDDOWS-TAYLOR,Stephen; JIDEANI,Afam Israel Obiefuna. |
| Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Finger millet; Nutritional composition; Gluten-free; Antioxidant properties; Traditional processing; Value-added products. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200253 |
| |
|
|
| ONIPE,Oluwatoyin Oladayo; BESWA,Daniso; JIDEANI,Afam Israel Obiefuna. |
| Abstract The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and OHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index value of 81.42. Increasing WB additions increased water absorption of dough from 63 to 70.2%, while dough stability decreased from 12.5 min to 6.80 min. As coarse WB addition increased from 1 to 15 g extensibility decreased from 419 BU to 283 BU... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat bran; Rheology; Colour profile; Hydration properties; Mixing tolerance; Particle size. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300389 |
| |
|
|
|
