Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours.

In this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased.

Development and characterization of gluten-free fried dough () using sorghum flour.

, a deep-fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten-free cereal grain, was used to produce . The aim was to develop and characterize gluten-free fried dough using sorghum flour.

Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology.

This work optimised the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch (BGS). A central composite rotatable design (Design-Expert software v8.0.

Finger Millet Seed Coat-A Functional Nutrient-Rich Cereal By-Product.

Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an "orphan crop", there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the seed's polyphenols and dietary fibre.

Classification of African Native Plant Foods Based on Their Processing Levels.

With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally processed foods (PFs) over ultra-processed foods (UPFs) is a system that requires exploitation. Most of the crops produced in the continent are either classified as traditionally or moderately PFs.

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products.

The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem.

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.

A deep-fried dough/batter food () consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type-wheat bran (WB) and oat bran (OB), and concentration (0-20% ) on the starch digestibility and eGI of . Rapidly available glucose (RAG) of control fried dough (60.

Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter.

A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled with image analysis was employed to elucidate the crust and cross-sectional properties of fried dough. Penetrated oil by image analysis (POia), porosity and pore features were quantified from the cross-section micrographs. Crust surface roughness was measured using fractal metrics and fat content was determined by solvent extraction using the American Association of Cereal Chemists method.

Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough.

This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (). The physical properties, instrumental texture, and sensory profile were determined for (100:0, control) and for wheat flour to wheat-bran ratios of 95:5 (MWB5), 90:10 (MWB10), 85:15 (MWB15), and 80:20 (MWB20). An increase in the proportion of WB in the fried dough showed no significant difference on the specific volume (1.

Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions.

The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough () was investigated. is a snack that resembles, but different from doughnut and it is commonly consumed in most Sub-Saharan African countries. The effect of WB, fermentation and frying time was investigated on weight, diameter, volume, colour, hardness, fat, ash, and moisture, contents of .