4 results match your criteria: "University of The Gambia Serrekunda Gambia.[Affiliation]"
Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health.
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- The research focused on analyzing the nutritional and bioactive properties of maize bran (MB)-enriched flour and how it affects the quality of end products, particularly bread.
- Different levels of MB (5%, 10%, and 15%) were tested for their effects on flour's rheological properties using farinograph and mixograph, revealing that MB flour has higher water absorption and retention than wheat flour.
- While the addition of MB enhanced the nutritional and sensory qualities of bread, it also led to a decrease in dough height and bread volume, along with increased moisture content and hardness after storage.
In millennia, much attention has been paid toward agro-industrial waste which consists of lignin and cellulosic biomass. In this perspective, biomass waste which consists of lignocellulosic mass is an inexpensive, renewable, abundant that provides a unique natural resource for large-scale and cost-effective bioenergy collection. In this current scenario, efforts are directed to briefly review the agro-industrial lignocellulosic biomass as a broad spectrum of numerous functional ingredients, its utilization, and respective health benefits with special to wheat straw.
View Article and Find Full Text PDFThe current study was conducted to elucidate the impact of encapsulation on the stability and viability of probiotic bacteria () in cheddar cheese and in vitro gastrointestinal conditions. Purposely, probiotics were encapsulated in two hydrogel materials (kepa carrageenan and sodium alginate) by using an internal gelation method. Cheddar cheese was supplemented with unencapsulated/free and encapsulated probiotics.
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