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PubMed1998

Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared from Three Chinese Indigenous Legume Seeds.

The effects of cooking on the dietary fiber (DF) content, which included resistant starch (RS) and nonstarch polysaccharides (NSP), of flours from Phaseolusangularis, Phaseolus calcaratus, and Dolichos lablab seeds, indigenous to China, were evaluated. The cooked legume flours were prepared by milling boiled and freeze-dried legume whole seeds. Total DF contents of all cooked flours were higher than those of the raw ones. The results showed an increase of NSP and RS to various extents with increasing cooking time of the flours. In the NSP of the legume flours, both the soluble and insoluble fractions increased during cooking, and a redistribution of the soluble and insoluble NSP components was observed. Generally, cooking increased the solubilization of the NSP in the legume seed flours, which might be important for their use as soup ingredients for therapeutic purposes. The increase of RS in the legume flours could be mainly due to the presence of cell-enclosed starch and retrograded starch formed during cooking. Such increase in the RS content of the cooked legume flours might have beneficial physiological effects for humans.

Journal Article↗
PubMed1991

Effect of refeeding diets containing cottonseed flour with traces of gossypol on rat liver and testis.

The aim of the present work was to show that cottonseed flour introduced into rehabilitation diets is not nutritionally harmful. The cottonseed flour obtained from glandless seeds contains traces of gossypol. As gossypol is known to have pathological hepatic and testicular actions, the effects on hepatic variables and on the histological appearance of liver and testis of diets containing cottonseed flour were compared with those without cottonseed flour. Seventy growing male Wistar rats were divided into two groups. The control group (C) received a balanced diet (200 g casein + 3 g methionine/kg) for 78 d and the experimental group was fed on a low-protein diet (20 g casein + 3 g methionine/kg) for 29 d. After the period of protein deprivation, the depleted rats were divided into four groups and each group was refed with a different diet, for 49 d: a balanced diet (200 g casein + 3 g methionine/kg; rC), maize-soya-bean flour-milk (60:30:5, by wt; MSM), maize-cottonseed flour-milk (60:30:5, by wt; MCM) or rice-cottonseed flour-milk (60:30:5, by wt; RCM). Each diet was supplemented with a vitamin mixture (10 g/kg) and a salt mixture (40 g/kg). In the liver, protein, total lipid, fatty acid composition and nucleic acid contents were determined after 29 d of protein deprivation and after 2, 14, 29, 49 d of refeeding. The refeeding of rats with either diet MSM or RCM promoted a higher growth than that with diet MCM or diet rC. In all groups, a progressive decrease in relative liver weights with age was observed. The highest values were obtained with diets rC and MSM. After 49 d of refeeding, the lowest values for lipid, DNA and protein:RNA and the highest values for RNA and RNA:DNA were obtained with the cottonseed diets (MCM and RCM). Rats fed on the cottonseed-flour diets for a 49 d period after severe protein malnutrition showed no change in size or shape of their hepatocytes compared with those obtained with the control casein diet, and all stages of spermatogenesis occurred normally and spermatozoa were accurately formed. Therefore, our findings show that a low level of gossypol administrated during 49 d, even to an organism weakened by protein malnutrition, does not affect hepatic variables and the histological appearance of liver and testis.

Animal Feed↗
PubMed2002

Bioavailability of calcium from sweetpotato and soy flour supplemented diets in hamsters.

The bioavailability of calcium from two varieties of sweetpotatoes and supplementation of sweetpotatoes with soy flour was investigated in hamsters using plasma calcium concentration and femur calcium content as indicators. Five different diets were fed to five groups of animals for 28 days. There was no significant difference in plasma calcium concentrations of hamsters in all the diet groups. However, the femur calcium content of hamsters with transgenic sweetpotato flour (TSPF) and parent nontransgenic (from which transgenic was produced) sweetpotato flour (NTSPF) diets was significantly higher than that of the transgenic sweetotato flour supplemented with soy flour (TSPF + SF) and parent nontransgenic sweetpotato flour supplemented with soy flour (NTSPF + SF) diets. The relative bioavailability of calcium from the control (100%), TSPF+SF (30%), NTSPF+SF (23%), TSPF (57%) and NTSPF (46%) indicated that sweetpotatoes could be the better source of calcium, however, supplementation with soy flour might reduce the bioavailability of calcium.

Analysis of Variance↗
PubMed2003

Wheat flour exposure results in recruitment of inflammatory cells in the lungs of healthy individuals.

BACKGROUND: Flour dust in bakeries is known to cause allergic as well as nonallergic respiratory symptoms. Fungal alpha-amylase is a commonly used baking additive that has been shown to have allergenic properties. The aim of this study was to investigate any effects on bronchoalveolar lavage (BAL) cells and peripheral blood lymphocytes (PBL) of healthy individuals exposed to airborne wheat flour dust with or without fungal alpha-amylase added. METHODS: Fifteen subjects were exposed during 1 hr in an exposure chamber, ten individuals to wheat flour alone and five with alpha-amylase added. BAL was performed 2-6 weeks before and 1 day after the exposure. BAL cells were differentially counted and flowcytometric analysis of the expression of activation, adhesion, and subset markers on alveolar macrophages (AM) and T cells in BAL fluid and peripheral blood were carried out. RESULTS: Exposure to wheat flour dust increased the total number of cells in BAL fluid from 75.4 (i.q. range 70.4-104.1) to 127.4 (92.1-187.4) cells x 10(6)/L, P < 0.01. There was a significant difference in the change of total BAL cell concentration between the study group exposed to wheat flour only (n = 10; increase with 91.9 x 10(6)/L) and the group exposed to wheat flour with the baking additive fungal alpha-amylase (n = 5; decrease with 5.4 x 10(6)/L). The exposure level of respirable dust was lower in the group that received alpha-amylase and the increase in BAL cell concentration showed a positive correlation with the concentration of respirable dust in the exposure chamber (r = 0.80, P < 0.001). The phenotypic analysis of AM indicated an influx of monocytic cells. CONCLUSIONS: The results indicate that the concentration of respirable dust, but not alpha-amylase, is of importance for the recruitment of inflammatory cells to the peripheral airways in healthy individuals exposed to wheat flour dust.

Adult↗
PubMed1981

[Changes in the biological protein value of wheat grain caused by manufacture into flour and gluten].

The authors determined the amino-acid composition of the proteins of whole wheat grain, flour and gluten, and calculated the biological protein values of these products from the data obtained. The decrease in the contents of the single amino acids was as follows: flour, 8--13% (as compared to whole grain); and gluten, 2--5% (as compared to flour). The decrease in the biological protein value according to Mitchell was: wheat flour, 5% (as compared to whole grain); and gluten, 8% (as compared to flour). The decrease in the biological protein value according to Oser was: flour, 9% (as compared to whole grain); and gluten, 26% (as compared to flour).

Amino Acids↗
PubMed1997

Effect of gamma-irradiation on the natural occurrence of Fusarium mycotoxins in wheat, flour and bread.

A survey was carried out to obtain data on the occurrence of Fusarium mycotoxin in wheat and flour samples collected from local markets in Egypt and to study the influence of gamma-irradiation on controlling the occurrence of these mycotoxins in wheat, flour and bread. Deoxynivalenol (DON) was detected in five samples of wheat at levels ranging from 103 to 287 micrograms/kg and one sample each of flour and bread at concentrations 188 and 179 micrograms/kg. Zearalenone (ZEN) was detected in ten samples of wheat at levels from 28 to 42 micrograms/kg and four samples each of flour and bread at concentrations of 95 and 34 micrograms/kg, respectively. T-2 toxin was detected only in one sample each of wheat, flour and bread at concentrations of 2.9, 2.2 and 2.3 micrograms/kg, respectively. Gamma-irradiation at dose level of 6 kGy completely eliminated fungal flora in flour and wheat. DON, ZEN and T-2 toxin concentrations are reduced to 85, 20 and 2.0 micrograms/kg for wheat and to 125, 45 and 1.0 micrograms/kg for flour after 4 kGy exposure and a sharp drop in Fusarium toxin levels occurred at 6 kGy and as eliminated at 8 kGy. Bread prepared from 6 kGy was contaminated with Fusarium toxin at levels below 5 microgram/kg. It was noticed that gamma-irradiation reduce greatly the natural occurrence of Fusarium mycotoxins in bread.

Bread↗
PubMed2004

Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.

Cereal-based confectionery products being consumed through whole human life are considered mainly to be a source of carbohydrates, that is energy, although cereals are a rich source of minerals as well. To evaluate some hard biscuits produced in Croatia as a source of different trace elements in nutrition, in this study Zn and Cu contents were determined in classic wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and skimmed milk. Zn was determined by flame atomic absorption spectrometry (AAS); Cu was determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES). The results show that the Zn content in different kinds of biscuits ranges from 5.89 up to 17.64 mg/kg and the Cu content ranges from 1.15 up to 2.79 mg/kg depending on the type of wheat milling products and mineral content of other ingredients used. Enriched dietetic biscuits produced from wheat flour type 850 and whole wheat grain flour and/or soya flour and skimmed milk were almost 200% and 150% higher in Zn and Cu, respectively, in comparison to classic white wheat flour biscuits and can be considered as good sources of Zn and Cu in nutrition.

Bread↗
PubMed2003

Glutenin and gliadin contents of flour derived from wheat infested with different aphid species.

Aphid feeding in cereals results in both quantitative and qualitative yield losses; moreover aphid-transmitted viruses are responsible for other quantitative and qualitative damage so that direct or indirect effects of aphid infection are always of interest. At the beginning of stem elongation, wheat plants were caged regardless of the presence or absence of indigenous cereal aphids. Half of the caged plants were artificially infected with Diuraphis noxia. The number of D noxia and Rhopalosiphum padi individuals on plants destined for flour preparation was approximately 150 aphids per tiller at peak population. The number of Sitobion avenae individuals was ca 25 aphids per tiller. Bread-making quality of wheat flour is determined primarily by the protein content, the gluten proteins (gliadins, glutenins) being the prime factors. The absolute amounts and/or the relative proportion of gliadins and glutenins are very important in dough making and in determining baking quality. Flour from grains originating from plants infected naturally with cereal aphids indigenous to Hungary, and flour infected artificially with D noxia, were analysed for glutenin and gliadin content using size exclusion HPLC. It was found that aphid infection had a significant effect on the gliadin/glutenin ratio, which was significantly lower in wheat flour prepared from aphid-infected plants than in that from uninfected control. The most significant decrease in gliadin/glutenin ratio was caused by D noxia infection, followed by R padi and then S avenae. As the gliadin/glutenin ratio was significantly lower in flour made from aphid-infected wheat seeds, it can be supposed that aphid feeding results in decreased bread making quality of wheat flour.

Animals↗
PubMed1993

Storage changes in the quality of sound and sprouted flour.

Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8 degrees C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products. Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts.

Bread↗
PubMed1994

Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours.

The baobab milk and fermented baobab/acha flour mixtures were analyzed chemically for their proximate, ascorbate, mineral and antinutrient composition. The dry pulp scraped from baobab fruits was kneaded, made into solution, extracted through cheese-cloth and stored frozen until analyzed. The acha and baobab grains were cleaned, fermented for 24 to 120 hours, dried and hammermilled into fine flours. The unfermented flours served as controls. The standard assay methods of AOAC were selected for use for the analysis of the nutrients and the antinutrients. The mixtures were composed of 70% acha and 30% baobab flours (70:30 protein basis). The baobab milk contained more protein (1.5%) and minerals (Fe, 17.8 mg; Ca 134.2 mg) than those of human milk (protein, 1.3%, Fe, 0.2 mg, Ca 30 mg) and cow milk (Fe, 0.1 mg; Ca 1.20 mg) and most leading national commercial infant formulas e.g. cerelac (Fe, 10.0 mg). The composite flours contained more nutrients than the baobab or the acha flour alone. The BF96 had greater advantage over other BF flours as a supplement to acha. The mixtures are within the reach of lower income group and can be incorporated into their diets.

Animals↗
PubMed1983

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 1. Studies in rats.

Wistar rats were fed for 104 wk on cake-based diets in which the cake, prepared from unchlorinated flour, or flour treated with 1250 or 2500 ppm chlorine, formed 79% of the diet on a 12.6% moisture basis. A fourth group was fed stock diet 41B. No differences in appearance, health, behaviour or mortalities attributable to the flour treatment were observed. Female but not male mortalities were significantly higher for cake-fed rats than for those fed diet 41B. Dose-related haematological effects were seen at various stages in cake-fed rats. Dose-related increases in plasma alanine and aspartate aminotransferases were noted at 12 months in males but not in females, for whom all the values were elevated. A dose-related diminution in blood sugar at 12 months was seen only in females. A dose-related increase in urinary aspartate aminotransferase was seen only in males. Urinary N-acetylglucosaminidase activity per mg creatinine did not differ significantly between groups. At post mortem a dose-related reduction in spleen weight was found in the females only. The lesions found were those expected in ageing rats, but were observed earlier in rats fed cake. Glomerulonephrosis affected rats fed cake more than those fed diet 41B. Cake diets promoted nephrocalcinosis, unrelated to flour treatment. Increased splenic haematopoiesis occurred in about half of the females in the cake diet groups but less frequently in males or in rats fed diet 41B. Tumours were mainly chromophobe adenomas of the pituitary, common in rats. Insulomas were seen in two males in each of the groups fed on cake made from chlorinated flour, but an earlier form of this tumour was found in all cake groups and its incidence is thus regarded as unrelated to the flour treatment. The incidence of tumours of the reticuloendothelial system was not related to flour treatment. Covalent chlorine concentrations in the perirenal fat of the cake-fed rats were correlated with treatment levels, with values of 50-912 ppm in males and 59-1174 ppm in females. Since concentrations in the lipid of the diet fed to the animals were much higher than these, accumulation of the additive was absent or negligible. The chlorine concentrations in the perirenal fat of male and female rats fed diet 41B were 62 and 72 ppm respectively.

Animals↗
PubMed1986

Effects of feeding partial and intermittent raw soya flour diets on the rat pancreas.

Continuous administration of a diet consisting of raw soya flour produces pancreatic cancer in rats and sensitises the rat pancreas to the action of genotoxic carcinogens. We have therefore studied the effects of continuous feeding of diets containing lesser amounts of raw soya flour (5%, 25% and 50%) and feeding raw soya flour intermittently (2 days each week). The study has shown that a diet containing as little as 5% raw soya flour stimulates focal proliferation of the pancreatic acinar cells and sensitises to the action of azaserine. Similarly, intermittent feeding of raw soya flour induced focal proliferation of the acinar pancreas and, when 100% raw soya flour diet was fed for 2 days each week, resulted in the development of pancreatic cancer in some of the rats. We conclude that raw soya flour must be excluded from the diets of rats used in toxicological and carcinogenicity studies.

Adenoma↗
PubMed2002

Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.

Application of the aroma extract dilution analysis on a flavor distillate prepared from freshly ground rye flour (type 1150) revealed 1-octen-3-one (mushroom-like), methional (cooked potato), and (E)-2-nonenal (fatty, green) with the highest flavor dilution (FD) factors among the 26 odor-active volatiles identified. Quantitative measurements performed by stable isotope dilution assays and a comparison to the odor thresholds of selected odorants in starch suggested methional, (E)-2-nonenal, and hexanal as contributors to the flour aroma, because their concentrations exceeded their odor thresholds by factors >100. Application of the same approach on a rye sourdough prepared from the same batch of flour revealed 3-methylbutanal, vanillin, 3-methylbutanoic acid, methional, (E,E)-2,4-decadienal, 2,3-butanedione, and acetic acid as important odorants; their concentrations exceeded their odor thresholds in water and starch by factors >100. A comparison of the concentrations of 20 odorants in rye flour and the sourdough made therefrom indicated that flour, besides the fermentation process, is an important source of aroma compounds in dough. However, 3-methylbutanol, acetic acid, and 2,3-butanedione were much increased during fermentation, whereas (E,E)-2,4-decadienal and 2-methylbutanal were decreased. Similar results were obtained for five different flours and sourdoughs, respectively, although the amounts of some odorants in the flour and the sourdough differed significantly within batches.

Aldehydes↗
PubMed2003

Effects of endogenous flour lipids on the quality of semisweet biscuits.

Fractionation and reconstitution techniques were used to study the contribution of endogenous flour lipids to the quality of semisweet (Rich Tea-type) biscuits. Biscuit flour was defatted with chloroform and baked with bakery fat but without endogenous lipid addition. Semisweet biscuits baked from defatted flour were flatter, denser, and harder and showed collapse of gas cells during baking when compared with control biscuits. Defatted flour semisweet doughs exhibited a different rheological behavior from the control samples showing higher storage and loss moduli (G' and G' ' values), that is, high viscoelasticity. Functionality was restored when total nonstarch flour lipids were added back to defatted flour. Both the polar and nonpolar lipid fractions had positive effects in restoring flour quality, but the polar lipid fraction was of greatest benefit. Both fractions were needed for complete restoration of both biscuit quality and dough rheological characteristics.

Bread↗
PubMed1999

Oil uptake properties of fried batters from rice flour.

Batters were prepared, using rice flour as the main component, and analyzed for their oil uptake properties during frying. Rice flour resisted oil absorption better but was less effective as a thickening agent than wheat flour. Of the rice components, increased amylose in the amylopectin/amylose ratio of the starch decreased the batter oil uptake, whereas increased protein content had the opposite effect. Various additives were introduced and investigated for their ability to develop viscosity and other desirable characteristics for the batter. As additives to the rice flour batters, phosphorylated starch and gelatinized rice flour enhanced both the thickening and oil-reducing capacities of the batter. Compared with values for batters from wheat flour, the percent batter oil uptake in the fried crust for the modified rice flour batters was decreased by up to 62%, and the percent total oil uptake for the whole coated drumstick was reduced by up to 59%.

Absorption↗
PubMed1999

Preparation and properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds.

In vitro protein digestibility, chemical composition and selected functional properties of flours and protein concentrates prepared from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were studied. Protein concentrates prepared by an alkaline extraction process had increased crude protein contents (61.5-70.8%) compared to flour samples (46.4-52.7%). The yields of protein concentrates ranged from 24.5% to 29.4% while values for protein recoveries varied between 64.8% and 65.2%. Protein concentrates also had increased foam volume and decreased foam stability (100% decrease over a 2 h period), compared to flour samples. Fermentation and germination were observed to significantly (p < 0.05) lower polyphenol and phytic acid contents, but increased protein digestibility of fluted pumpkin seed flours and concentrates. Both raw flour and concentrate were significantly (p < 0.05) higher in water absorption capacity than germinated or fermented flours and concentrates. Protein concentrates had comparatively better fat absorption properties than the flour samples. Hence protein concentrates may prove to have useful applications in ground meat formulations.

Analysis of Variance↗
PubMed2001

Influence of pH and sodium chloride on selected functional and physical properties of African breadfruit (Treculia africana Decne) kernel flour.

African breadfruit seeds were cleaned, parboiled (98 degrees C) for 15 min, drained and dehulled. The kernels were sun-dried, then milled and sieved into flour. Nitrogen solubility (NS), water absorption capacity (WAC), emulsion activity (EA), viscosity, foaming and emulsifying properties of the flour were determined as functions of pH and NaCl concentration. The NS was pH dependent with a minimum at pH 4 and maximum at pH 10. The flour also exhibited minimum and maximum foam capacity at pH 4 and 10, respectively. The minimum emulsion activity was at pH 4, a value which increased from 7-16% at pH 12. The addition of NaCl at concentrations of 0.2 to 0.4 M improved WAC, NS, foaming and emulsion properties of the flour. Sodium chloride enhanced NS of the flour at pH 4-6 and EA at pH 2-8. The EA at pH 2, 10 and 12 correlated negatively (r = -0.30) with NaCl concentration levels; however, the correlation was not significant (p > 0.05). The flour dispersions had lower viscosities at acid pH and in the presence of NaCl than at neutral and alkaline pH values. Results indicated the flour could be used in food product supplementation.

Absorption↗
PubMed1999

Pharmacologic effects of cocoa and rye flour extracts on isolated guinea pig trachea.

Confectionery workers are exposed to a wide variety of organic dusts and aerosols. Previous studies with workers in a confectionery plant working with cocoa and rye flour indicate that these workers are at risk of developing adverse respiratory symptoms and lung function impairment. The effects of cocoa and rye flour extract on isolated guinea pig tracheal smooth muscle were studied using water-soluble extracts from cocoa and rye flour obtained from the studied confectionery plant. Dose-related contractions of nonsensitized guinea pig tracheal rings were demonstrated using both cocoa and rye flour extracts. Pharmacologic studies were performed by pretreating guinea pig tracheal tissue with drugs known to modulate smooth muscle contraction: atropine, indomethacin, pyrilamine, nordihydroguaiaretic acid (NDGA), acivicin, bromophenacyl bromide (BPB), 3,4,5-trimethoxybenzoate 8-(N,N-diethylamino)octyl ester (TMB8), captopril, and capsaicin. Constrictor effects of the dust extracts were inhibited by these agents, the pattern of which depended on the dust extract. Atropine consistently and significantly reduced the contractile effects of both extracts. These observations suggest a release of parasympathetic mediators by these extracts or more directly an interaction with muscarinic receptors. In addition, the constrictor effect of cocoa and rye flour extracts was significantly, but only partially, reduced by indomethacin, pyrilamine, BPB, and TMB8. Acivicin also partially decreased the constrictor effect of cocoa extract. Pretreatment of tracheal tissue with capsaicin also decreased the constrictor effects of high concentrations of cocoa and rye flour extracts. Data suggest that cocoa and rye flour extracts cause a dose-related constriction of airway smooth muscle by non immunological mechanisms involving cholinergic pathways and airway mediators such as histamine and the products of the arachadonic acid cascade. This effect is not dependent on the presensitization of guinea pigs.

Air Pollutants, Occupational↗