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PubMed1984

Effects of soybean flour on the pancreas of rats.

We have reviewed the growth-promoting and carcinogenic effects of feeding raw soya flour to rats. If the raw soya flour-containing diets are fed for more than a year, about 10% of the animals develop pancreatic cancer. In addition, feeding raw soya flour markedly potentiates the action of even subthreshold amounts of pancreatic carcinogens. The raw soya flour therefore acts as a potent promoter, as well as a weak carcinogen. In view of this promotion, the rat fed raw soya flour is a sensitive model for screening pancreatic carcinogens. It is not known whether the human pancreas responds to dietary trypsin inhibitors in a manner similar to the rat. However, in view of the use of soya-based products in human nutrition--especially in infant foods--we urge that the effect of all soya-based products intended for human use be tested on the rat pancreas in long-term feeding studies, combined with subthreshold doses of azaserine to highlight any promoting activity of the product. It seems probable that if a product exerts no effect on the rat pancreas, the human pancreas will also be spared from noxious effects.

Animals↗
PubMed2005

Insect fragments in flour: relationship to lesser grain borer (Coleoptera: Bostrichidae) infestation level in wheat and rapid detection using near-infrared spectroscopy.

We determined that the number of insect fragments, quantified using the standard flotation method, in flour milled from wheat infested with larvae, pupae, or preemergent adults of the lesser grain borer, Rhyzopertha dominica (F.), was proportional to infestation level. Wheat infested with a single preemergent adult contributed 28 and 10x as many fragments as wheat infested with a single larva or pupa, respectively. Using regression models that were developed from these data, we predicted that the maximum infestation level that would result in flour with fragment counts below the Food and Drug Administration defect action level (75 fragments/50 g of flour) was 0.95 and 1.5% (380-640 infested kernels/kg of wheat) for pupae and larvae, but it decreased to 0.05% (20 infested kernels/kg) when the grain was infested with preemergent adults. We also reexamined the accuracy and sensitivity of near-infrared spectroscopy (NIRS) for detecting insect fragments in flour by testing three different NIR spectrometers. NIRS-predicted numbers of insect fragments were correlated with the actual number of fragments. NIRS is less precise than the standard flotation method, but it is rapid, nondestructive, does not require extensive sample preparation, and could easily be automated for a more sophisticated sampling protocol for flour based on prescreening samples with NIRS followed up by use of the standard flotation method when necessary.

Animals↗
PubMed1990

Nutritive value of oat flour and oat bran.

Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-ratio protein quality assessment indicated that the protein quality of oat flour was similar to that of dehulled soybean meal. True ME (corrected for N retention, i.e., TMEn) of oat flour for adult cockerels was 3,726 kcal/kg. A P bioavailability assay with chicks indicated that the P in oat flour was 59.7% bioavailable relative to a KH2PO4 standard. Oat bran was analyzed to contain 9.7% moisture, 15% CP, 6.2% crude fat, 19.2% NDF, 2.33% ash (.12% Ca, .41% P), 4,316 kcal/kg GE, .59% lysine, .47% threonine, .18% tryptophan, .24% methionine and .44% cystine. Protein quality assessment in chicks indicated that the protein quality of oat bran was similar to that of dehulled soybean meal. True MEn of oat bran was found to be 3,449 kcal/kg. Of the .41% total phosphorus in oat bran, 42.2% was bioavailable, relative to the KH2PO4 standard.

Amino Acids↗
PubMed1998

Effect of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour and akara.

Large brown eye Kano white cowpea (Vigna unguiculata) seeds were processed into three batches of flour by wetting, drying individually at 30, 80, and 120 degrees C, decorticating and dry milling. Starch was extracted from the cowpea seed and protein from the flour using water as solvent. The water-extractable proteins were purified by dialysis and analysed by electrophoresis. The cowpea flour was used to produce akara balls (fried paste). The microstructure of the cowpea cotyledon, flour, starch and akara crumb were examined with a scanning electron microscope (SEM). Electrophoretic separation revealed that some of the protein fractions from the sample extracted from 30 degrees C dried cowpea were absent in the sample extracted from the 80 degrees C and 120 degrees C dried cowpeas or their quantities had decreased. In the SEM study, no difference was observed in the microstructure of the three flour samples except in the size and shape of the starch granules and particles of protein and cell wall material. The starch granules from the cowpea dried at 120 degrees C had surface defects. Cavities occurred in the cotyledons of the 80 and 120 degrees C dried cowpea seeds, some starch granules, protein matrix and sometimes the entire cell contents were lost from the cell. The protein sheet in the akara crumb became thicker as temperature increased to 80 and 120 degrees C.

Dietary Carbohydrates↗
PubMed1988

Soy protein concentrate and heated soy flours as protein sources in milk replacer for preruminant calves.

Thirty-two male calves (8/treatment) in Trial 1 and 41 male and female calves (10 or 11/treatment) in Trial 2 were fed milk replacers containing 100% of the total protein from milk sources or 25% from milk and 75% from a soy product: soy protein concentrate; commercial heated (fully cooked) soy flour; or experimental soy flour for 6 wk. The experimental flour received moist heat sufficient to reduce trypsin inhibitor to 1 unit/mg. Calf performance improved with age on all diets. Growth, protein and dry matter digestibility, nitrogen retention, and morphology of the intestinal mucosa of calves on the all milk-protein diet were superior to those of calves on diets containing a soy product. All soy-fed groups had a humoral but no cell-mediated immune reaction to soy proteins. Soy protein concentrate and the experimental heated soy flour were superior to the commercial heated soy flour as protein sources for milk replacer.

Animal Feed↗
PubMed2000

Modulation of carbon tetrachloride-induced lipid peroxidation and xenobiotic-metabolizing enzymes in rats fed browned yam flour diet.

The modulatory effect of browned yam flour diet, a dietary, staple in south-western Nigeria, on carbon tetrachloride (CCl4)-mediated lipid peroxidation and on the activities of liver microsomal and cytosolic enzymes was studied in male rats. Browned yam flour diet fed at the level of 25% and 50% to rats for 5 weeks significantly reduced the lipid peroxidation induced by CCl4 (0.5 ml/kg/wk) administered two weeks after starting the animals with the diets. The diets elicited 62% and 79% reductions in CCl4-mediated peroxidation, respectively, in the absence of exogenously added oxidants. The activities of microsomal aniline hydroxylase (AH), aminopyrine-N-demethylase (APD), pentoxyresorufin-O-dealkylase (PROD) and cytosolic GSH S-transferase (GST) were increased when rats were fed the 25% or 50% browned yam flour diets. Browned yam flour fed at the level of 25% to rats decreased the CCl4-mediated reduction in the activities of microsomal AH, APD, PROD and GST by 64%, 28%, 58% and 25%, respectively, and by 82%, 48%, 83% and 55% when rats were fed with 50% of the diet. The results suggest that browned yam flour diet could protect against chemically-mediated lipid peroxidation and tissue damage possibly by scavenging chemically generated reactive species and enhancing carcinogen-detoxifying system.

Aminopyrine N-Demethylase↗
PubMed2000

[Preparation of cookies with a flour mixture of wheat and green plantain].

With the purpose of diversifying the use of green plantain flour, a functional evaluation was performed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour; thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch. As a result of the use of this dehydrated green plantain flour (G-HT/HPV), the values of some chemical components increased significantly (P 0.05 Pound) in comparison to the standard cookies (GP): ash (2.46 to 2.69%), proteins (8.93 to 9.69%), dietary fiber (4.97 to 5.40%), resistant starch (0.19 to 0.23%) and total sugar (25.26 to 30.55). The G-HT/HPV complies with the industrial requirements as for moisture (2.7300%), ph (8.43), aw (0.205) and color (L = 31.78; a = 7.95 and b = 10.51). Besides, thanks to the use of G-HT/HPV the flours scattering during the kneaded process was diminished, thus reducing the cookie diameter and increasing the resistance to breaking (1.48 to 2.06 Kgf), in comparison to the GP. While evaluating the shelf life for G-HT/HPV, it was demonstrated that was affected by moisture, pH, aw and acidity after the first month of storage. In the preference comparison test between the G-HT/HPV and a trademark cookie (GC), no significant differences were founded. Both were accepted and qualified between good and very good, as for sensorial features like colour, fragrance and taste. However, significant differences were detected in relation to texture, and they were corroborated in the texture profile analysis. In this test the panel staff, while evaluating both types of cookies demonstrated that there are 8 features that can be used to describe them: firm, crumble, crisp, mealy, soft, lumpy, particle size and chewy.

Biomechanical Phenomena↗
PubMedDate not supplied

Cadmium and other metals in Swedish wheat and rye flours: longitudinal study, 1983-1997.

Wheat flour (sifted), wheat bran, and rye flour were sampled annually in several different areas in Sweden for 15 consecutive years (1983-1997) for a total of 105, 90, and 30 samples, respectively. These samples were analyzed for their content of Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, and Zn by atomic absorption spectrophotometry with background correction after dry ashing at 450 degrees C. As part of the quality control procedures, an in-house reference material was analyzed in parallel to the samples to ensure reliability of the results. In addition, a certified reference material was analyzed to monitor accuracy of the results. The Cd level in wheat and rye flours (mean 0.029 and 0.017 mg/kg dry wt, respectively) correlated significantly with time (p < 0.05) in 2 phases, tending to increase during the first half of the period and decrease during the latter half. In wheat bran, Cd (mean 0.15 mg/kg) levels did not correlate significantly with time. In wheat flour, Cu, Mn, and Zn (means 1.7, 6.2, and 7.6 mg/kg, respectively) showed a significant linear increase (p < 0.05) in concentration over time. In rye flour, the levels of Cu, Fe, Mn, and Zn (means 3.8, 36, 30, and 28 mg/kg, respectively) all decreased significantly (p < 0.05) over time. Similarly, in wheat bran Cu (mean 14 mg/kg) increased and Pb (mean 0.027 mg/kg) decreased significantly (p < 0.05) over time, whereas Ni and Zn showed a significant curved correlation with time and peaked at about the middle of the measurement period.

Cadmium↗
PubMed2001

[Physical and chemical characterization of industrial nixtamalized corn flour for human consumption in Central America].

The objective of this study was the characterization of industrial nixtamalized maize flour for human consumption and which are marketed in Central America for some selected physical and chemical properties which may contribute to food composition information and help nutrition and micronutrient fortification programs. A total of 12 brands purchased in triplicate were obtained from supermarkets in Guatemala, El Salvador and Honduras. These samples were kept under refrigeration until analyzed. The physical parameters measured and results were the following: particle size with most samples having a high percentage of particles greater than 60 mesh, pH (5.4-7.5), water absorption index (WAI) (3.4-4.0 g gel/g sample), water soluble index (WSI) (4.8-7.8 g/100 g) and flour density (0.410-0.547 g/ml). The differences were statistically significant for all parameters measured, except for WAI. The chemical characteristics included, moisture, protein, fat, ash and dietetic fiber. Differences between flour samples were statistically significant except for fat content. Protein content was low, ranging between 6.7-8.1 g/100 g and total dietary fiber varied between 7.7-12.0 g/100 g. The samples were analyzed for phytic acid with a variation from 632 to 903 mg/100 g, with statistical significant differences. The samples were also analyzed for total and soluble (pH 7.5) iron, phosphorus, calcium, potassium, zinc, copper, manganese, and magnesium. The difference in the iron and calcium content between flour samples were statistically significant. The physical and chemical variability found between flour samples of nixtamalized maize was relatively high and it is recommended to establish quality standards through raw material and process standardization for greater effectiveness of nutrition programs and activities on micronutrient fortification which may be pursued in the future.

Central America↗
PubMed2002

[Allergenicity of wheat flour].

Food allergy to wheat flour is a pathology that is found less frequently than coeliac disease or respiratory allergy to flour; it seems however to be a constant argument. Our study used a panel of 28 patients diagnosed with food allergy to wheat flour. Our objective was to characterise the reactivity of type IgE and IgG antibodies of these patients with regard to the different classes of proteins of wheat flour so as to establish an antigenic profile of the allergens of wheat in the framework of food allergy to flour. Our results show the implication of different classes of wheat proteins and notably the major reserve proteins (gliadins and glutens) in food allergy.

Allergens↗
PubMed1975

[Trace element and heavy metal content in the basic types of Bulgarian flour].

The content of total ashes, copper, manganese, zinc, molybdenum, lead and cadmium is investigated in the three basic Bulgarian flour brands--type 500, type 700 and type 1150. It is found out that the content of all the microelements under study shows an increase from white (type 500) to darker flour (type 1150). Zinc and manganese content is the highest in all three types of flour investigated, while cadmium content is the lowest. No essential difference is established in the individual microelements' content of the flour from various regions of the country, except for the higher content of molybdenum, found in the flour obtained from the Plovdiv mills.

Bulgaria↗
PubMedDate not supplied

Evaluation of sampling plans to detect Cry9C protein in corn flour and meal.

StarLink is a genetically modified corn that produces an insecticidal protein, Cry9C. Studies were conducted to determine the variability and Cry9C distribution among sample test results when Cry9C protein was estimated in a bulk lot of corn flour and meal. Emphasis was placed on measuring sampling and analytical variances associated with each step of the test procedure used to measure Cry9C in corn flour and meal. Two commercially available enzyme-linked immunosorbent assay kits were used: one for the determination of Cry9C protein concentration and the other for % StarLink seed. The sampling and analytical variances associated with each step of the Cry9C test procedures were determined for flour and meal. Variances were found to be functions of Cry9C concentration, and regression equations were developed to describe the relationships. Because of the larger particle size, sampling variability associated with cornmeal was about double that for corn flour. For cornmeal, the sampling variance accounted for 92.6% of the total testing variability. The observed sampling and analytical distributions were compared with the Normal distribution. In almost all comparisons, the null hypothesis that the Cry9C protein values were sampled from a Normal distribution could not be rejected at 95% confidence limits. The Normal distribution and the variance estimates were used to evaluate the performance of several Cry9C protein sampling plans for corn flour and meal. Operating characteristic curves were developed and used to demonstrate the effect of increasing sample size on reducing false positives (seller's risk) and false negatives (buyer's risk).

Algorithms↗
PubMedDate not supplied

Efficacy of garbanzo and soybean flour in suppression of aberrant crypt foci in the colons of CF-1 mice.

BACKGROUND: Epidemiological studies have reported a low incidence of colon cancer in countries with high legume consumption. Moreover, experimental studies have found that legumes, such as soybeans and pinto beans, have anticancer properties. While garbanzo beans are a rich source of various phytochemicals, they have not been well studied. In the present study, the azoxymethane (AOM)-induced aberrant crypt foci (ACF) in CF-1 mice was utilized as a model to assess and compare the effects of garbanzo flour to that of soy flour. MATERIALS AND METHODS: Twenty, 5-week-old CF-1 mice were divided into four groups of 5 animals each: 10% garbanzo, 10% soy, 10% mixed (soy and garbanzo flours), and control (rodent chow). Animals received subcutaneous injections of AOM (10-mg/kg B. W.) once a week for two weeks to induce ACF. At week ten, the animals were sacrificed and the colons were scored. RESULTS: There was a 64% (p <0.001) suppression of ACF for animals fed the garbanzo flour, versus an inhibition of 58 and 55% (p<0.001) for the soy and mixed flour groups, respectively. DISCUSSION: These results demonstrate that garbanzo beans possess bioactive compounds capable of inhibiting the formation of pre-cancerous lesions in mice and suggest that, like soybeans, their consumption contributes to a reduction in colon cancer incidence.

Animals↗
PubMed2003

[Effect of defatted corn germ flour and rice bran on some chemical, physical and sensory properties of sausages].

In order to diversify the use of locally available agricultural byproducts from corn and rice, commercial sausages were prepared using defatted flour of corn germ (DFCG), and stabilized rice bran flour (SRBF) as substitute of the wheat flour in a ration of 30, 50 and 100% and 30% and 50% respectively, and were compared with commercial sausages which contains 3,00% of wheat flour. The sausages showed an increase in its protein content, from 15.68% to 17.70%. The content of dietetic fiber in the enriched sausages increased from 0.90% to 0.98% with DFCG and from 1,0 to 1,1% with SRBF. The stability of the sausages was evaluated by moisture and pH analysis during 60 days at freezing temperature (-16 degrees C), moisture values ranged from 59 to 62% in average and did not show any significant differences, pH values showed a constant behavior with minimum variations without significance (p < 0,05) during storage time. Measurement of color intensity by parameter "a" showed a higher tendency to red in the sausages with rice bran. The sensorial evaluation favored this study, since no statistically significant differences were found among the different sausages. In conclusion the results indicate that it is possible to substitute imported wheat flour by locally available byproducts from corn and rice in the preparation of sausages.

Adult↗
PubMed2005

[Lead poisoning by contaminated flour: an unfinished story].

A young Arab woman was diagnosed with severe lead poisoning in the early 80's. Detailed epidemiologic studies revealed many additional cases of lead poisoning in the rural population south of Nablus and a population survey conducted among schoolchildren revealed increased blood lead levels in 30% of the children. The source of poisoning was contamination from home-made flour by lead fillings used to secure the housing of the driveshaft to the millstone. Of the 146 village mills surveyed, lead concentrations in freshly ground flour exceeding 1.5 ppm were found in 8% of the mills. Following our original report, identical outbreaks caused by contaminated flour were reported from Spain, Turkey, Greece and Albania. In spite of administrative efforts to prevent the use of lead in flour mills, the problem still persists. In Israel itself, similar subsequent outbreaks have been documented in the Upper Galilee, and recently in the Hebron district. Apparently, the problem has existed since antiquity because flour mills employing lead parts were introduced to this and other countries during the Roman conquest. A coordinated international effort is essential to eliminate this unique and serious health threat from the environment.

Adult↗
PubMed1990

[Presence of nitrates and nitrites in baker's products and in certain other flour products].

The results of the study demonstrated that the content of nitrates and nitrites in various baker's products varied from 0.96 (in wheat rolls and baguettes) to 44.07 mg KO3/kg in pumpernickel bread. In wholemeal bread, village bread, tourist bread, rye brown bread and Graham bread the content of these compounds was from 1.46 to 27.10 mg KNO3/kg. The mean content of nitrites in these bread sorts was 1.76 mg NaNo2/kg, range 0.10-4.40 mg NaNo2/kg. In white wheat flours (Wrocław flour, cake flour and Poznań flour) the content of nitrates ranged from 1.10 to 19.08 mg KNO3/kg, and in the dishes produced from them in household was from 0.50 to 16.33 mg KNO3/kg. The content of nitrites in these flours was in the range from 0.00 to 4.16 mg NaNo2/kg, and in the products prepared from them it was from 0.00 to 1.60 mg NaNO2/kg. Eleven types were tested also of popular biscuits, wafers, gingerbread and hard cakes in which the content of nitrates was from 3.66 to 17.72 mg/kg, and that of nitrites was from 0.00 to 8.80 mg NaNo2/kg. Considering the average consumption of these products per one person in the seashore region and the mean values of nitrates and nitrites it was calculated that they provided daily about 3.9 mg KNO3 and 0.4 NaNo2, that is about 1.8% of nitrates and 7.7% of nitrites consumed by adults in daily food ration.

Bread↗
PubMed1985

Effect of raw soy flour, feeding regime, and azaserine on rat pancreas.

The combined effects of feeding rats increasing amounts of raw soy four, feeding regime (ad libitum vs one meal per day), and injection of azaserine on the incidence of pancreatic nodules were investigated over a period of 12 months. Food consumption and body weights of meal-fed rats were lower than those of their ad libitum counterparts. The difference in body weight between the ad libitum and meal-fed rats became greater as the level of raw soy flour in the diet increased. Azaserine injections did not affect food consumption or body weight. The weights of the pancreas (gm/100 gm BW) increased parallel to the level of raw soy flour in the diet. The survival rate of rats on diets containing 19% and 42% raw soy flour was greater on the meal-fed regime than in the ad libitum group, but the converse was true when the diet contained 80% raw soy flour. The number and severity of pancreatic nodules observed in azaserine-injected animals surviving at the end of 12 months increased in relation to the level of raw soy flour in the diet and was enhanced at each level by meal feeding.

Animals↗
PubMed1983

[Sensory evaluation of bread with potato flour].

A sensory evaluation test was conducted in breads containing 2, 4, 6, 8 and 10% potato flour. The samples were sliced into equally sized pieces and served as coded randomized duplicates. All-wheat bread was used as a standard. The comparative preferences were rated on a 7-point hedonic scale (7 = very good, 1 = very bad) for appearance, flavor, texture and overall quality. The scores were statistically analyzed by the analysis of variance and the Chi square test. No significant differences were found in regard to flavor between the standard bread and bread containing from 2-10% potato flour. In the test of organoleptic quality, the bread containing 8% potato flour was rated as "good", as compared to "very good" for the all-wheat bread. However, this difference was not statistically significant. The values obtained in this study show that the incorporation of 6-8% potato flour in bread is perfectly feasible. This was obtained from a local food industry that in manufacturing the flour, used the Spartan variety potato produced in the southern region of Chile.

Bread↗