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Filename: drivers/Session_files_driver.php
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File: /var/www/html/index.php
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Filename: Session/Session.php
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File: /var/www/html/index.php
Line: 316
Function: require_once
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Message: Undefined array key "choices"
Filename: controllers/Detail.php
Line Number: 249
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File: /var/www/html/application/controllers/Detail.php
Line: 249
Function: _error_handler
File: /var/www/html/index.php
Line: 316
Function: require_once
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Message: Trying to access array offset on value of type null
Filename: controllers/Detail.php
Line Number: 249
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File: /var/www/html/application/controllers/Detail.php
Line: 249
Function: _error_handler
File: /var/www/html/index.php
Line: 316
Function: require_once
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Message: Trying to access array offset on value of type null
Filename: controllers/Detail.php
Line Number: 249
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File: /var/www/html/application/controllers/Detail.php
Line: 249
Function: _error_handler
File: /var/www/html/index.php
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Function: require_once
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Message: Trying to access array offset on value of type null
Filename: controllers/Detail.php
Line Number: 249
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File: /var/www/html/application/controllers/Detail.php
Line: 249
Function: _error_handler
File: /var/www/html/index.php
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Function: require_once
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Message: strpos(): Passing null to parameter #1 ($haystack) of type string is deprecated
Filename: models/Detail_model.php
Line Number: 71
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File: /var/www/html/application/models/Detail_model.php
Line: 71
Function: strpos
File: /var/www/html/application/controllers/Detail.php
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Function: insertAPISummary
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Filename: helpers/my_audit_helper.php
Line Number: 8919
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File: /var/www/html/application/helpers/my_audit_helper.php
Line: 8919
Function: str_replace
File: /var/www/html/application/controllers/Detail.php
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Function: formatAIDetailSummary
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Filename: controllers/Detail.php
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Function: _error_handler
File: /var/www/html/index.php
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Filename: controllers/Detail.php
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Line: 256
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File: /var/www/html/index.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Bioavailability refers to that fraction of nutrients which is utilized by the body out of the total indigested amount. Various direct and indirect methods for the determination of bioavailability are available. We determined the bioavailability of iron from fortified wheat flour using both in vitro and in vivo methods. The bioavailability data will be used to make the recommendation for a fortification strategy in Pakistan. The in vitro bioavailability of iron from fortified wheat flour was determined using in vitro enzymatic digestion and fermentation by simulating the condition of the small intestine and colon in the laboratory. Different products were prepared from the fortified ferrous sulfate (FeSO4) and unfortified wheat flour. The total iron of the samples was measured by the wet-digestion method and analyzed on an atomic absorption spectrometer (AAS). To obtain the percentage of iron released, the samples were subjected to pepsin digestion and dialysis. The dialysate was collected at 3, 6, 9, and 12 hours and read on an AAS. The retentates from the above were subjected to the fermentation condition of the colon by inoculating it with human fecal inoculum and incubating it for 24 hours at 37 degrees C under anerobic conditions. The dialysate was collected at 3- and 6-hour intervals and read on an AAS. More iron was released from fortified wheat flour (4.6%), leavened chapati (6.8%), and Nan (15.1%) than from the unfortified control samples. Fermentation and leavening resulted in a better release, which was evident from in vitro digestion results.
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J Appl Glycosci (1999)
November 2024
2 Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University.
The application of flour is determined by the composition of its starch and storage proteins. Previously isolated diploid wheat is known to be amylose-free and possesses the same amylopectin structure as the wild-type. To reveal its characteristics, starch, protein, lipid, fiber, gluten, and allergen contents and rheological properties were analyzed and compared to its parental wild-type diploid wheat and commercially available hexaploid wheats.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
This study was examined to optimize extrusion conditions (barrel temperature, feed moisture, and blending ratios of rice, lupin, and pumpkin flour) during processing high-quality extruded products using a twin-screw extruder. A three-factor with three-level response surface methodology with a Box-Behnken design, was applied to evaluate the effects of selected processing conditions: blending ratios of lupin (10-20 %), barrel temperature (115-155 °C) and feed moisture content (14-20 %) on the functional, nutritional and sensory characteristics of the produced snack food. The independent variables significantly affected the nutritional, functional, and physical properties of the extruded snack food.
View Article and Find Full Text PDFHeliyon
December 2024
Safety and Health Science, Chang Jung Christian University, Tainan City, Taiwan, ROC.
The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.
View Article and Find Full Text PDFRecent Adv Food Nutr Agric
December 2024
SVKM's Dr.Bhanuben Nanavati College of Pharmacy, Department of Quality Assurance, Mumbai, Maharashtra, India.
Aims/background: Obesity is characterized by excessive body fat and is a chronic and complex disease. The medications used to date for the treatment of obesity have exhibited various side effects. Thus, new substances must be sought from alternative sources as anti-obesity drugs.
View Article and Find Full Text PDFPLoS One
December 2024
Graduate School of Arts and Sciences, The University of Tokyo, Komaba, Tokyo, Japan.
The investment of males in reproductive traits is often associated with their age. For example, several empirical and theoretical studies have demonstrated that older males make greater investment in reproduction compared with younger males. However, with regards to post-copulatory sexual selection, male reproductive success might be influenced by decreasing sperm quality with male age and the interaction between aging and mating experience in males.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!