Results 31 to 40 of about 299 (140)

Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran [PDF]

Asian Journal of Research in Agriculture and Forestry
The goal of the study was to see whether plantain flour could be blended with rice bran and mesquite flour to produce composite flour that might be included in the diet of some people with health issues. According to the findings, the chemical composition of the top-rated enriched composite flour showed 10.41 to 14.70 % moisture, 3.37 to 11.70 ...
Ernest Eguono Emojorho, Charles Chiedu Udeh, Maryann Nkemakonam Anene, Agnes Aphiar, Adaora Ngozi Nwosu, Titus Onucheojo Ochimana   +5 more
openaire   +2 more sources

Traditional culinary uses, food applications, and potential health benefits of Peruvian Mesquite (Prosopis juliflora, Prosopis pallida), research advances and challenges: a review [PDF]

Journal of Ethnic Foods
Prosopis trees are leguminous plants that are frequently grown in arid, semiarid, tropical, and subtropical locations due to their remarkable capacity to withstand harsh soil conditions.
Sofía L. Bohórquez-Medina, Andrea L. Bohórquez-Medina, Sandor G. de Lukacs Pereny, Martín Cárdenas-Jarama   +3 more
doaj   +2 more sources

Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivados [PDF]

Alimentos e Nutrição, 2013
To determine the physicochemical properties of and investigate the bioactive substances, such as phenolic compounds and betalains, and antioxidant activity in Opuntia fruit (Indian fig) and Prosopis juliflora (mesquite) bean-pod flour, in order to ...
Rosane Liége Alves de SOUZA, Roberta Targino Pinto CORREIA   +1 more
doaj   +1 more source

Current Insights into Phytochemistry, Nutritional, and Pharmacological Properties of Prosopis Plants. [PDF]

Evid Based Complement Alternat Med, 2022
Prosopis is a regional cash crop that is widely grown in arid, semiarid, tropical, and subtropical areas. Compared with other legume plants, Prosopis is underutilized and has great potentialities. Prosopis not only is a good source of timber, construction, fencing material, and gum, but also can be applied for food, beverage, feed, and medicine ...
Zhong J, Lu P, Wu H, Liu Z, Sharifi-Rad J, Setzer WN, Suleria HAR.   +6 more
europepmc   +2 more sources

Galactomannans: A Suitable Biopolymer to Produce Advanced Food Packaging. [PDF]

Int J Food Sci
Galactomannans (GMs) have promising food packaging applications as edible films and coatings. These natural polysaccharides offer an environmentally friendly and sustainable alternative to conventional nonbiodegradable and nonedible plastic materials.
Dos Santos Araujo E, de Matos Fonseca J, Monteiro AR, Valencia GA.   +3 more
europepmc   +2 more sources

The Use of Protected Fat Supplement on Milk Production, Quality and Fatty Acid Profiles in Dairy Camels: Protected Fat Supplement of Dairy Camel. [PDF]

Vet Med Sci
Omega‐3 protected fat. Dairy camels were fed with control diet and diets containing 80 g linolenic acid‐protected (omega‐3) supplement for 1 month. The inclusion of 80 g of omega‐3 protected fat in the daily diet of dairy camels in the desert led to an increase in milk production, as well as improved milk fat and protein content.
Mohammadabadi T, Chaji M, Hoseini S, Davar SA.   +3 more
europepmc   +2 more sources

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties. [PDF]

Food Sci Nutr
Physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties substituted with Bambara groundnut flour were determined. The increase in the percentage substitution of BGN flours significantly increased the fiber, ash, and carbohydrate contents of the formulated mutton patties.
Ramatsetse KE, Ramashia SE, Mashau ME.
europepmc   +2 more sources

Thermal Reduction of Bacillus spp. in Naturally Contaminated Mesquite Flour with Two Different Water Activities

Journal of Food Protection, 2021
Mesquite flour with endogenous high sugar content is often contaminated with Bacillus cereus. The purpose of the present study was to evaluate the thermal resistance of Bacillus spp. in naturally contaminated mesquite flour. Flours with and without adjusted water activity (aw) were treated at various temperatures (100 to 140°C) and times (up to 2 h ...
Xuetong Fan, Jessica Baik, Joshua B. Gurtler   +2 more
openaire   +2 more sources

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 3, Page 1953-1985, May 2023., 2023
Abstract The demand for high‐quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea.
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, Oghenetega Lois Orhotohwo, Karolina Susek, Lorenzo Rocchetti, Valerio Di Vittori, Elena Bitocchi, Deborah Pacetti, Roberto Papa   +9 more
wiley   +1 more source

Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads [PDF]

, 2022
The aim of this work was to study the viability of freezing preservation of composite wheat–mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35% (w/w).
Bigne, Facundo, Ferrero, Cristina, Puppo, María Cecilia   +2 more
core   +3 more sources