Comparative studies on nutritional quality of commercial wheat flour in Bangladesh

Saeid, Abu; Hoque, Shikha; Kumar, U.; Das, Manoranjan; Muhammad, N. O.; Rahman, MM; Ahmed, M. Abd El Sattar

doi:10.3329/bjsir.v50i3.25581

Cited by 21 publications

(20 citation statements)

References 10 publications

(7 reference statements)

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“…The values were supported by the findings of Ahmad et al (2005). However, a wide variation was reported by Saeid et al (2015) for the CWF available in Bangladesh (8.67-12.47%), who suggested that this could be due to external factors associated with the crop, in addition to genetic makeup. Brown (1991) stated that soil nitrogen also can influence the protein level.…”

Section: Resultsmentioning

confidence: 99%

A comparative study on the physico-chemical quality indices of whole, commercial and refined wheat flours: Emphasis on essential amino acid index for three major penaeid shrimp species cultured in India

et al. 2020

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The physico-chemical characteristics of three different types of refined wheat flours (RWF-1, RWF-2 and RWF-3) were assessed to ascertain its suitability in shrimp feed along with three different types of whole (WWF-1, WWF-2 and WWF-3) and commercial (CWF-1, CWF-2 and CWF-3) wheat flours, and the essential amino acid index (EAAI) was determined based on the dietary requirement of three major penaeid shrimp species cultured in India viz., Penaeus vannamei, Penaeus indicus and Penaeus monodon. Results revealed that the fineness of WWF and RWF was 100% and alcoholic acidity exceeded an ideal level of 0.1% in WWF-2, CWF-3 and RWF-1. RWF had a low (p<0.05) water absorption (51.88-53.93%) and high bulk density (782.92-794.92 g l-1) compared to others. The moisture content was high (p<0.05) in RWF, whereas carbohydrate, protein, lipid and ash were found to be high in WWF. Of all the analysed samples, RWF had a higher (p<0.05) content of wet (28.56-31.82%) and dry (8.90-10.44%) glutens. Among the essential amino acids (EAA), arginine, lysine and methionine did not vary between the samples tested, while others showed significant (p<0.05) difference. EAAI was affected by the species (p=<0.001) but not by the flours (p = 0.173) and their interactions (p = 0.468). Both P. vannamei and P. indicus had a significantly higher EAAI (0.899 and 0.900, respectively) compared to P. monodon (0.862). Regression analysis showed a positive higher correlation between protein and EAA (r = 0.851) but EAA and its index were negatively correlated (r = 0.3464). Calories from carbohydrates were high in RWF (79.04-81.19%), but the reverse was true for protein and lipid in both WWF and CWF. Results conclude that RWF could be used for shrimp feed production, but ascertaining the processing effect on its utility by shrimps is essential.

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Section: Resultsmentioning

confidence: 99%

A comparative study on the physico-chemical quality indices of whole, commercial and refined wheat flours: Emphasis on essential amino acid index for three major penaeid shrimp species cultured in India

et al. 2020

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“…Moisture content range between 9.0%-11.45% for different duration of treatment, among them moisture content of grain obtained from the plant from 6 min treated seed showed significant difference compare to others (Table 2). The moisture content of different wheat varieties is estimated to range from 9.90 to 12.48 percent 53 . Thus, plasma treatments slightly reduce moisture content; protect the grain from the microorganism.…”

Section: Discussionmentioning

confidence: 99%

The effect of low-pressure dielectric barrier discharge (LPDBD) plasma in boosting germination, growth, and nutritional properties in wheat

Hasan

Sohan

Sajib

et al. 2021

Preprint

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Plasma agriculture is an emerging technology, although the application of non-thermal plasma in wheat productivity is still in its early stage. This study deciphers the effect and mechanistic basis of non-thermal air-generated LPDBD (low-pressure dielectric barrier discharge) plasma in boosting germination, growth and nutritional properties in wheat. Seeds treated with LPDBD plasma exhibited cracked periphery and 6 min treatment showed a 22.11% increase in the germination rate compared to non-treated controls. At the cellular level, the concentration of H2O2 in leaves significantly increased (3.56 µM g-1FW) due to LPDBD plasma treatment, may act as a stimulating agent to trigger the physiological functions in wheat plants. In addition, plants sprouted from air-treated seeds exhibited a marked elevation in CAT and SOD activity accompanied by the increased expression of TaCAT and TaSOD genes in roots of wheat. Interestingly, the grain yield of wheat increased by 27.06% in response to plasma treatment compared to control. Further, grains harvested from plasma-treated plants showed a substantial elevation in iron and fat content as well as decreased moisture content that may contribute to the increased shelf life. The study will open up a new avenue for practical application of plasma in agriculture.

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“…Table 1 shows et al (2015). It was explained that higher fiber content and lower amount of starch might be related to higher WAI (Saeid et al, 2015). was significantly (p < .05) decreased with the addition of fig seed…”

Section: Physical Characteristics Of Gluten-free Cupcakes and Flour Propertiesmentioning

confidence: 99%

Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour

Takma

Balçık

Sahin‐Nadeem

2021

J. Food Process. Preserv.

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Gluten-free cupcakes were supplemented by different ratios of fig seeds pomace flour (FSF) (100/0, 90/10, 70/30, and 50/50) to improve product quality while reducing the glycemic index.Moisture content, browning index, specific volume, porosity, color, and textural properties of gluten-free cupcakes were investigated. Estimated glycemic index by in vitro digestion, total phenolic content, antioxidant activity, and cupcakes' sensory properties were also evaluated. The cupcakes with FSF, having glycemic index lower than 55, can be classified as low glycemic food according to 2 hr in vitro digestion. As the FSF ratio increased, browning index increased and correlated with decreasing lightness (L*) value. The porosity and hardness value of the samples also increased with the addition of FSF. Total phenolic content and antioxidant activity of the product enhanced by the addition of FSF. Gluten-free cupcakes having 70/30 FSF ratio showed the highest sensory scores for appearance, color, and overall acceptance, while 90/10 FSF ratio was the most preferred in terms of texture and taste.

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Comparative studies on nutritional quality of commercial wheat flour in Bangladesh

Cited by 21 publications

References 10 publications

A comparative study on the physico-chemical quality indices of whole, commercial and refined wheat flours: Emphasis on essential amino acid index for three major penaeid shrimp species cultured in India

A comparative study on the physico-chemical quality indices of whole, commercial and refined wheat flours: Emphasis on essential amino acid index for three major penaeid shrimp species cultured in India

The effect of low-pressure dielectric barrier discharge (LPDBD) plasma in boosting germination, growth, and nutritional properties in wheat

Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour

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