Buckwheat flour and groats are nutritionally rich, and foods prepared from buckwheat have beneficial effects on human health. Among the important health effects are a decrease in the serum concentration of cholesterol and a decrease in glycemic and insulin indexes after consumption of buckwheat foods/...
The food industry is playing a crucial role in processing of raw materials derived from agricultural crops to supply foods and add value to economy (Giménez-Bastida et al., 2015). Buckwheat seeds are typically consumed as a cereal after removing the husk and processed into flour. Generally, ...
bought some soy flour, milk and yogurt. I thought I should start with basics. This morning I took some yogurt to drink and saw that there are no nutritional values on the label. Does someone know the nutritional values of soy yogurt since I am very careful about my daily calorie intake?
Like other grains, several anti-nutritional factors are found in wheat, which may have effect on the digestibility of wheat products and by this means, affect human health (FAO2018a,b). Anti-nutrients can have significant adverse effects on the nutritional value of foods; therefore, reducing th...
Noodles could be prepared from other flours such asbuckwheat,rice,bambara groundnutand starches extracted from potato, pulses and sweet potato. Asian noodles symbolize major end use of wheat estimating more than 12% of total production of wheat for making these products. On the basis of processing...
Zucchini. Stir fry it till it is soft. Add chopped garlic with a squeezed lime juice. Then add shrimp and stir fry it tillshrimpbecomes pink and vegetables becomes soft. Serve it over the cooked buckwheat soba noodles. Season it with hot chili garlic sauce, garlic,sesame oiland lime juice...
The addition of pearl millet and buckwheat flours to teff flour significantly (p0.05) increases the functional and pasting properties of composite flour. Pasting properties of composite flours contained peak viscosity ranging from 1454 to 2071cP, trough viscosity 619–883cP, breakdown viscosity 835–...
The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional...
Additionally, the ultra-structure of these materials was explored using scanning electron microscopy. The results show that maize and rice flour are poor regarding their nutritional value (low protein, fibre, folate contents). In contrast, teff as well as the pseudocereals quinoa and buckwheat show...
(2012) reported that the inclusion of rice flour into buckwheat flour at different levels influenced the microstructure of cookies having intact starch granules in spite of thermal treatment due to insufficient amount of added water in the cookie formulations. Jongsutjarittam and Charoenrein (2013)...