Effect of Cooking Time on the Proximate and Mineral Composition of Breadfruit (Artocarpus altilis) Grown in Abidjan, Côte D’ivoire

Phytochemical Composition and Functional Properties of Millet (Pennisetum glaucum) Flours Fortified with Sesame (Sesamum indicum) and Moringa (Moringa oleifera) as a Weaning Food

“…BD of formulated diets was lower than those (0.80 to 0.83 g/mL) reported from corn, papaya, red beans and mackerel [25]. According to Oulai et al [43], BD is a measure of flour heaviness and an important parameter for determining packaging requirements, material handling and application in the wet processing in the food industry. A low BD would also be desirable in the weaning foods.…”

“…Scientific research has shown that high WAC indicates that food samples hold a large volume of water during cooking into gruels, to yield voluminous low energy and nutrient food [25]. [43]. The diet dispersibility in water also indicates its reconstitutability.…”

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

“…Of the 151 articles identified in the databases and in the lists of references, 65 17,18,23,24,29‐89 articles were included, resulting in a total of 575 food evaluations because many studies showed more than one analysis. Only eleven included articles had the specific goal of reducing potassium in CKD patients (17%).…”

Effect of Cooking Time on Biochemical and Functional Properties of Flours from Yam “kponan” (Dioscorea cayenensis-rotundata) Tubers

“…The variability of these levels may be due to the hydrolysis of polysaccharides of yam into simple sugars during cooking in water. The level of reducing sugars in yam "kponan" (D. cayenensis-rotundata) flour (3.82%) was found to be higher than those of several tropical yam flours from the south pacific region (0.12 to 1.03%) [28], and lower in cooked breadfruit (Artocarpus altilis) flour (6.86%) [31]. It has been suggested that reducing sugars in flour may cause caking and damping during their storage because of sugar's hygroscopic property.…”