MyMedR

Displaying publications 1 - 20 of 105 in total

Abstract:

Sort:

Influence of field soil drought stress on some key physiological, yield and quality traits of selected newly-developed hexaploid bread wheat (triticum aestivum l.) cultivars

Tariq Shahzad, Muhammad Mansoor Javaid, Hasnain Waheed, Tasawer Abbas, Muhammad Ashraf, Feng-Min Li, et al.

Sains Malaysiana, 2018;47:2625-2635.

Drought is one of the commonly occurring environmental stresses, limiting crop production in many countries. Selection
of cultivar is the most effective and economical means for alleviating the adverse effects of drought stress on crops. The
present study aimed to investigate the growth, some physiological processes, yield and quality of some newly-developed
wheat cultivars (AARI-2011, AAS-2011, Faisalabad-2008, Millat-2011 and Punjab-2011) under field drought stress
conditions. The cultivars were sown in a field under normal irrigation and drought-induced conditions. Maximum net
photosynthetic rate was recorded in cv. AAS-2011 at growth stage of 67 days after wheat emergence under normal irrigation
and cv. Faisalabad-2008 at 67 days after wheat emergence under drought condition. Leaf stomatal conductance and
transpiration rate were maximum in cv. Faisalabad-2008 under drought conditions. The adverse effects of drought stress
were observed more on cv. Millat-2011 than Faisalabad-2008, with respect to net photosynthetic rate and transpiration.
Drought exerted a significant adverse effect on leaf stomatal conductance at 74 days after wheat emergence which was
recorded as 230 mmol m-2 s-1. Among the cultivars, AAS-2011 recorded maximum yield traits and grain yield under normal
irrigation condition and Faisalabad-2008 under drought condition. Cultivar Millat-2011 was the most susceptible to
drought and Faisalabad-2008 the most resistant to drought. Faisalabad-2008 maintained the quality at the most under
drought stress conditions. It is concluded that Fasialabad-2008 should be grown under field drought conditions to achieve
maximal yield and quality of wheat.

Matched MeSH terms: Triticum
Studying the effects of nucleating agents on texture modification of puffed corn-fish snack

Shahmohammadi HR, Bakar J, Rahman RA, Adzhan NM

J Food Sci, 2014 Feb;79(2):E178-83.
PMID: 24410375 DOI: 10.1111/1750-3841.12324

To improve textural attributes of puffed corn-fish snack, the effects of 1%, 1.5%, and 2% of calcium carbonate, magnesium silicate (talc), sodium bicarbonate as well as 5% and 10% of wheat bran (as the nucleating materials) on textural attributes were studied. Sensory evaluation, bulk density, expansion ratio, maximum force, and count peaks were measured using the Kramer test. The results showed that all of the additives except bran significantly enhanced the texture. Among them, talc at 0.5% was the best to enhance the density and expansion ratio. Effects of using 0.5% talc on puffed corn-fish snack microstructure were studied using scanning electron microscopy. The average cell diameter of 109 ± 48 μm and cell numbers per square centimeter of 67.4 for talc-treated products were obtained, while for nontalc-treated extrudates, average cell diameter of 798 ± 361 μm and cell numbers per square centimeter of 13.9 were found. Incorporation of 0.5% w/w of magnesium silicate reduced (7-fold) the average cell diameter while increased (4-fold) the cell number.

Matched MeSH terms: Triticum/chemistry
Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers

Uthumporn U, Nadiah I, Izzuddin I, Cheng LH, Aida H

Sains Malaysiana, 2017;46:223-229.

This research mainly focused on isolation of non-starch polysaccharide (NSP) from different parts of cassava tuber by using water extraction and to evaluate the effect of NSP addition into flour on nutritional composition, swelling and solubility, pasting properties and dough characteristics by farinograph and extensograph. Three origins of (NSP) extracted were used: cassava peels, coarse and fine portions from cassava flesh. The isolation of NSP was done by using water extraction method and designated as water-extractable (WEP) and water un-extractable non starch polysaccharides (WUP). The percentage yield of WEP (0.24 - 1.64%) from water extraction was significantly lower as compared to WUP (2.58 - 4.33%). Upon the incorporation of 5% NSP, the cassava flour showed lower moisture content compared to the sample without the addition of NSP, while fats and crude fiber content of cassava flours were found to be increased upon the incorporation of 5% NSP from all origins. Swelling power and solubility of cassava flour were being reduced upon the incorporation of 5% of NSP from cassava peel and coarse portion of cassava flesh. The changes in dough characteristics showed that water absorption of the samples upon the addition of 5% NSP into wheat flour was found to be higher compared to control wheat flour. In contrast, dough stability and extensibility, tolerance index, resistance to extension, as well as the work input necessary for dough deformation from wheat flour with addition of 5% NSP resulted lower than control wheat flour. Overall, NSP extracted from cassava peels and coarse portion of cassava flesh performed similar characteristics and functional properties upon the incorporation into the flour.

Matched MeSH terms: Triticum
Fulltext Effects of saline irrigation water on morphological characteristics of banana (Musa spp.)

Al Harthy, K. M., Siti Aishah, H., Yahya, A., Roslan, I., Al Yahyai, R.

International Food Research Journal, 2018;25(102):195-200.
MyJurnal

Banana is one of the most important food crops after rice, wheat and corn around the world. It is susceptible to a wide spectrum of non-infectious problems such as abiotic stresses resulting in restricting growth and production. Studies were conducted to determine the effects of four salinity levels (0.17 (control), 3.0, 6.0, and 9.0 dS m-1) on morphological characteristics of four banana cultivars at vegetative growth stage. Banana cultivars from the Cavendish group (Williams, Malindi) and plantains group (FHIA18 and Diwan) were grown in 61 x 76 cm polyethylene bags filled with soil mixture comprising of top soil, sand and peat moss (3:1:2 v/v), with pH ranging from 6 - 6.5 and EC 0.02 mScm-1. The experiment was carried out under a rain-shelter in split-plot design with three replicates. Plants were irrigated manually. Data were collected at 3, 6 and 9 months after transplanting. The results revealed that, the number of leaves, stem height, stem girth and total leaf area were significantly affected by salinity, variety and plant age. Significant interaction was also found between salinity and variety, salinity and plant age, as well as variety and plant age. The morphological characteristics of banana were negatively affected by higher salinity levels (6.0 and 9.0 dS m-1). Under similar salinity level, cultivar Malindi had higher number of leaves, stem height, stem girth and total leaf area as compared to cultivar Williams. Among plantains banana, cultivar FHIA18 was more tolerance to high salinity levels than Diwan cultivar, while Malindi from Cavendish group shows high salt tolerant than Williams. Therefore cultivars Malindi and FHIA18 could be grown in arid and semiarid environment depend on their tolerance to high salinity level above 1.0 dS m-1.

Matched MeSH terms: Triticum
Fulltext Protein improvement of banana peel through sequential solid state fermentation using mixed-culture of Phanerochaete chrysosporium and Candida utilis

Olorunnisola KS, Jamal P, Alam MZ

3 Biotech, 2018 Oct;8(10):416.
PMID: 30237963 DOI: 10.1007/s13205-018-1435-4

Banana peel (BP) is a major waste produced by fruit processing industries. Pre-treatment of BP at different temperatures led to 40% reduction in saponin at 100 °C (from 9.5 to 5.7 mg/g). Sequential mixed culture of Phanerochaete chrysosporium (P. chrysosporium) and Candida utilis (C. utilis) gave highest protein enrichment (88.93 mg/g). There is 26% increase in protein synthesis (from 88.93 to 111.78 mg/g) after media screening. Inclusion of KH2PO4, FeSO4·7H2O, wheat flour and sucrose in the media contributed positively to protein synthesis, while elevated concentration of urea, peptone, K2HPO4, KCl, NH4H2PO4, and MgSO4.7H2O are required to reach optimum protein synthesis. Total soluble sugar (TSS), total reducing sugar (TRS) and total carbohydrate (CHO) consumption varied with respect to protein synthesis in all experimental runs. Optimum protein synthesis required 6 days and inclusion of 5% sucrose, 0.6% NH4H2PO4, 0.4% KCl, and 0.5% MgSO4·7H2O as concentration media constituents to reach 140.95 mg/g protein synthesis equivalent to 300% increase over the raw banana peel protein content (35.0 mg/g).

Matched MeSH terms: Triticum
Fulltext Spatio-temporal variations in wheat aphid populations and their natural enemies in four agro-ecological zones of Pakistan

Faheem M, Saeed S, Sajjad A, Wang S, Ali A

PLoS One, 2019;14(9):e0222635.
PMID: 31568475 DOI: 10.1371/journal.pone.0222635

Aphids are major pests of wheat crop in Pakistan inflicting considerable economic losses. A better knowledge of landscape scale spatial distribution of aphids and their natural enemies could be used to improve integrated pest management programs. Therefore, the present study aimed to document spatio-temporal variations in populations of wheat aphids and their natural enemies in Pakistan. The 2-year survey study was carried out at ten experimental farms located in five districts of four contrasted agro-ecological zones of eastern Pakistan (Punjab area) i.e. District Chakwal in arid zone, Gujranwala in rice-cropped zone, Faisalabad in central mixed-cropped zone, and Khanewal and Multan in cotton-cropped zone. The dominant aphid species i.e. Schizaphis graminum, Rhopalosiphum padi, R. maidis and Sitobion avenae varied significantly among the five districts surveyed. The population of S. graminum was observed more abundant in arid, R. padi in rice, S. avenae in aird and rice, and R. maidis in cotton-I zones. Aphids ended their population dynamics on 25th March in central mixed-cropped zone and 12th April in other three zones. Various species of natural enemies, mainly Coccinella septumpunctata, C. undecimpunctata, Menochilus sexmaculata, Chrysoperla carnea, Syrphidae and parasitoid mummies were inconsistently observed in four agro-ecological zones. The population of C. septumpunctata, was observed more abundant in rice zone, C. undecimpunctata and C. carnea in cotton-I and arid zones, M. sexmaculata in cotton-I and II zones, Syrphidae in cotton-I zone and parasitoid mummies in rice and arid zones. There were no clear relationships between aphid and the natural enemy populations. The present study may serve as a baseline regarding distribution of wheat aphids and their natural enemies and the results provided insights for further studies on the potential top-down (natural enemies) versus bottom-up (fertilization and irrigation regimes) forces in management of wheat aphids in eastern Pakistan.

Matched MeSH terms: Triticum/parasitology*
Comparative effects of different soil conditioners on wheat growth and yield grown in saline-sodic soils

Zia-ur-Rehman M, Sabir M, Shahjahan, Ahmed HR, Muhammad Rizwan, Ali S

Sains Malaysiana, 2016;45:339-346.

Among abiotic stresses, salinity is the main abiotic stress limiting crop growth and yield worldwide. Improving agri-food production in salt-prone areas is the key to meet the increasing food demands in near future. A greenhouse experiment was conducted to investigate the effect of different soil conditioners, gypsum (GYP), citric acid (CA), ethylene diamine tetraacetic acid (EDTA) and polyvinyl alcohol (PVA), on growth and yield of wheat (Triticum aestivum L.) grown in salinesodic soil. Gypsum was applied at a rate of 100% soil gypsum requirement while other amendments were applied each at a rate of 5 g kg-1 of soil. The results showed that EDTA treatment increased pH and electrical conductivity (ECe) of soil while pH significantly decreased when treated with citric acid. Soil sodium adsorption ratio (SAR) and exchangeable sodium percentage (ESP) decreased in all treatments following the order: CT > PVA > EDTA > CA > GYP. Addition of CA positively affected growth parameters as compared to other soil conditioners including plant height, number of tillers per plant, number of spikes per plant, plant dry weight and grain yield while EDTA negatively affected these parameters. Addition of CA also significantly increased photosynthetic rate, stomatal conductance, transpiration rate and chlorophyll contents while EDTA decreased these parameters. We conclude that increase in plant growth and yield with CA might be due to the effect of CA on soil properties which positively affected plant physiological parameters.

Matched MeSH terms: Triticum
Effect of green synthesized cerium oxide nanoparticles on fungal disease of wheat plants: A field study

Alotaibi MO, Alotaibi NM, Ghoneim AM, Ain NU, Irshad MA, Nawaz R, et al.

Chemosphere, 2023 Oct;339:139731.
PMID: 37557994 DOI: 10.1016/j.chemosphere.2023.139731

Recently, there has been considerable attention towards the production of environmentally friendly nanoparticles (NPs). In this investigation, the successful synthesis of cerium oxide nanoparticles (CeO2 NPs) was achieved by employing an eco-friendly technique that utilized an extract from the leaves of local plant quinoa (Chenopodium quinoa L.). The synthesized CeO2 NPs were subjected to characterization using state-of-the-art methods. The prepared CeO2 NPs contained a round shape with clusters and have a size of 7-10 nm. To assess how effective CeO2 NPs derived from C. quinoa were against Ustilago tritici, a fungal disease that negatively affects wheat crop globally, a study was performed on two varieties of wheat crop comprised of Arooj (V1) and Akber (V2), cultivated under field conditions. CeO2 NPs were applied foliarly twice to the wheat crop at four different concentrations: T0 (0 mg/L), T1 (50 mg/L), T2 (75 mg/L), and T3 (100 mg/L). The results revealed that the control group (T0) exhibited the highest disease severity index (DSI) with a value of 75% compared to the other concentrations of CeO2 NPs on both varieties. At a concentration of 100 mg/L of CeO2 NPs, the DSI dropped to a minimum of 35% and 37% on both V1 and V2 respectively. These findings indicated that an increase in the concentration of CeO2 NPs has a beneficial impact on disease severity. Similar patterns have also been observed with disease incidence (DI), with the greatest efficacy observed at a concentration of 100 mg/L of CeO2 NPs. Our investigation has shown that CeO2 NPs exhibitd significant antifungal potential against U. tritici which may be a promising strategy to mitigate fungal disease and crop losses globally.

Matched MeSH terms: Triticum
Fulltext Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential

Gammoh S, Alu'datt MH, Alhamad MN, Tranchant CC, Rababah T, Al-U'datt D, et al.

Molecules, 2023 Aug 11;28(16).
PMID: 37630264 DOI: 10.3390/molecules28166012

This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization of the most abundant protein fractions, i.e., albumins, glutelins-1, glutelins-2 and prolamins, showed that low- and high-MW polypeptides rich in cysteine, glutamic acid and leucine were present in albumins and glutelins, whereas low-MW subunits with a high proportion of polar amino acids prevailed in prolamins. Prolamins exhibited the second-highest water holding capacity (54%) after WF (84%), while albumins provided superior foam stability (76%). Prolamins, glutenins-1 and globulins demonstrated the highest antioxidant activity (up to 95%, 68% and 59%, respectively) both before and after hydrolysis with pepsin (P-H) or trypsin-chymotrypsin (TC-H). Prolamins, globulins and WF strongly inhibited α-amylase (>90%) before and after TC-H, and before P-H (55-71%). Moreover, P-H significantly increased α-amylase inhibition by albumins from 53 to 74%. The fractions with strong ACE inhibitory activity (70-89%) included prolamins and globulins after TC-H or P-H, as well as globulins before TC-H and WF before P-H. This novel evidence indicates that WF protein fractions and their peptide-enriched P and TC hydrolysates are excellent sources of multifunctional bioactives with antioxidant, antihyperglycemic and antihypertensive potential.

Matched MeSH terms: Triticum*
Effect of used engine oil on the mechanical properties and embodied carbon of concrete blended with wheat straw ash as cementitious material

Shar IA, Memon FA, Bheel N, Benjeddou O, Alwetaishi M

Environ Sci Pollut Res Int, 2023 Jun;30(30):75879-75893.
PMID: 37227640 DOI: 10.1007/s11356-023-27803-7

Every day, more and more binding materials are being used in the construction industry all over the world. However, Portland cement (PC) is used as a binding material, and its production discharges a high amount of undesirable greenhouse gases into the environment. This research work is done to reduce the amount of greenhouse gases discharged during PC manufacturing and to reduce the cost and energy incurred in the cement manufacturing process by making effective consumption of industrial/agricultural wastes in the construction sector. Therefore, wheat straw ash (WSA) as an agricultural waste is utilized as cement replacement material, while used engine oil as an industrial waste is utilized as an air-entraining admixture in concrete. This study's main goal was to examine the cumulative impact of both waste materials on fresh (slump test) and hardened concrete (compressive strength, split tensile strength, water absorption, and dry density). The cement was replaced by up to 15% and used engine oil incorporated up to 0.75% by weight of cement. Moreover, the cubical samples were cast for determining the compressive strength, dry density, and water absorption, while the cylindrical specimen was cast for evaluating the splitting tensile strength of concrete. The results confirmed that compressive and tensile strengths augmented by 19.40% and 16.67%, at 10% cement replacement by wheat straw ash at 90 days, respectively. Besides, the workability, water absorption, dry density, and embodied carbon were decreased as the quantity of WSA increased with the mass of PC, and all of these properties are increased with the incorporation of used engine oil in concrete after 28 days, respectively.

Matched MeSH terms: Triticum*
Fulltext Prevalence and management of aphids (Hemiptera: Aphididae) in different wheat genotypes and their impact on yield and related traits

Hafeez F, Abbas M, Zia K, Ali S, Farooq M, Arshad M, et al.

PLoS One, 2021;16(10):e0257952.
PMID: 34644343 DOI: 10.1371/journal.pone.0257952

Wheat (Triticum aestivum L.) production is significantly altered by the infestation of sucking insects, particularly aphids. Chemical sprays are not recommended for the management of aphids as wheat grains are consumed soon after crop harvests. Therefore, determining the susceptibility of different wheat genotypes and selecting the most tolerant genotype could significantly lower aphid infestation. This study evaluated the susceptibility of six different wheat genotypes ('Sehar-2006', 'Shafaq-2006', 'Faisalabad-2008', 'Lasani-2008', 'Millat-2011' and 'Punjab-2011') to three aphid species (Rhopalosiphum padi Linnaeus, Schizaphis graminum Rondani, Sitobion avenae Fabricius) at various growth stages. Seed dressing with insecticides and plant extracts were also evaluated for their efficacy to reduce the incidence of these aphid species. Afterwards, an economic analysis was performed to compute cost-benefit ratio and assess the economic feasibility for the use of insecticides and plant extracts. Aphids' infestation was recorded from the seedling stage and their population gradually increased as growth progressed towards tillering, stem elongation, heading, dough and ripening stages. The most susceptible growth stage was heading with 21.89 aphids/tiller followed by stem elongation (14.89 aphids/tiller) and dough stage (13.56 aphids/tiller). The genotype 'Punjab-2011' recorded the lower aphid infestation than 'Faisalabad-2008', 'Sehar-2006', 'Lasani-2008' and 'Shafaq-2006'. Rhopalosiphum padi appeared during mid-February, whereas S. graminum and S. avenae appeared during first week of March. Significant differences were recorded for losses in number of grains/spike and 1000-grain weight among tested wheat genotypes. The aphid population had non-significant correlation with yield-related traits. Hicap proved the most effective for the management of aphid species followed by Hombre and Husk among tested seed dressers, while Citrullus colocynthis L. and Moringa oleifera Lam. plant extracts exhibited the highest efficacy among different plant extracts used in the study. Economic analysis depicted that use of Hombre and Hicap resulted in the highest income and benefit cost ratio. Therefore, use of genotype Punjab-2011' and seed dressing with Hombre and Hicap can be successfully used to lower aphid infestation and get higher economic returns for wheat crop.

Matched MeSH terms: Triticum/genetics*
Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

Ho LH, Abdul Aziz NA, Azahari B

Food Chem, 2013 Aug 15;139(1-4):532-9.
PMID: 23561142 DOI: 10.1016/j.foodchem.2013.01.039

The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.

Matched MeSH terms: Triticum/chemistry*
Fulltext Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours

Ng, K. F., Abbas, F. M. A., Tan, T. C., Azhar, M. E.

International Food Research Journal, 2014;21(2):655-662.
MyJurnal

Proximate composition, pH and amylose content of ripe Cavendish banana flour (RBF) prepared in this study were compared with all-purpose wheat flour (WF). RBF was found to be significantly (P < 0.05) higher in total carbohydrates and minerals content, while significantly (P < 0.05) lower in protein and fat contents compared with those of WF. Wheat-ripe banana composite flours (W-RBF) prepared by partial substitution of WF with RBF were assessed for swelling power, solubility, pasting properties and gel textural properties. Granular swelling of RBF occurred at a higher temperature compared to that of WF, suggesting that more energy and water were required to cook WF-RBF as the presence of soluble carbohydrates would compete for water and this would eventually delay starch hydration and granular expansion during cooking. Higher substitution with RBF led to higher soluble carbohydrates content, and increase in solubility index of WF-RBF. Partial substitution with RBF also resulted in significant (P < 0.05) decrease in pasting properties. A higher substitution of WF with RBF could reduce starch gelatinisation during cooking and retrogradation owing to the reduction of available starch in WF-RBF. All WF-RBF gels were significantly (P < 0.05) firmer and less sticky compared to WF gels.

Matched MeSH terms: Triticum
Utilization of green banana flour as a functional ingredient in yellow noodle

Saifullah, R., Abbas, F.M.A., Yeoh, S.Y., Azhar, M.E.

International Food Research Journal, 2009;16(3):373-379.
MyJurnal

Banana pulp (BP) noodles prepared by partial substitution of wheat flour with green Cavendish banana pulp flour were assessed pH, color, tensile strength and elasticity, and in-vitro hydrolysis index (HI) and estimated glycemic index (GI). BP noodles had lower L* (darker) and b* values (less yellow) but higher tensile strength and elasticity modulus than control noodles. Following an in-vitro starch hydrolysis studies, it was found that GI of BP noodles was lower than control noodles. Partial substitution of green banana pulp into noodles may be useful for controlling starch hydrolysis of yellow noodles.

Matched MeSH terms: Triticum
Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours

Aziah AA, Min WL, Bhat R

Int J Food Sci Nutr, 2011 Sep;62(6):559-67.
PMID: 21534889 DOI: 10.3109/09637486.2011.562883

Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

Matched MeSH terms: Triticum
Fulltext Valorizing guava (Psidium guajava L.) seeds through germination-induced carbohydrate changes

Ling CX, Chang YP

J Food Sci Technol, 2017 Jun;54(7):2041-2049.
PMID: 28720961 DOI: 10.1007/s13197-017-2641-5

Guava seeds are produced as a waste product by the guava processing industry. Their high carbohydrate contents may suit the carbohydrate needs of the feed sector but their high dietary fiber content limits their feed value. The feed values of fruit seeds can be improved through germination, which involves the mobilization of nutrients through seed enzymes and alters the seed carbohydrate composition. The changes of selected carbohydrates in guava (Psidium guajava L.) seeds brought by germination to those in red bean (Vigna angularis) and winter wheat (Triticum aestivum L.) were compared. The contents of soluble carbohydrates, digestible starch, resistant starch and cellulose in the seeds were determined. The radial diffusion method was used to detect carbohydrate-degrading enzymes in the seed extracts. Guava seeds were rich in cellulose (402.2 mg/g), which decreased progressively during germination, probably through the action of cellulase. Winter wheat contained the highest starch content (412.2 mg/g) and also distinct quantities of α-amylase and cellulase. The starch contents of all the seeds decreased, but the soluble carbohydrate contents in red beans and guava seeds increased significantly by the end of germination, suggesting the transient oversupply of reserve metabolites. The content of hydrolyzed polysaccharides increased in the germinated seeds with detectable amounts of cellulose-degrading enzymes present, indicating improved value as feed. Further research is warranted to explore the potential of guava seeds as a source of low-cost animal feed supplements.

Matched MeSH terms: Triticum
Fulltext Thermal and dynamic mechanical properties of frozen wheat flour dough added with selected food gums

Sim, S.Y., Noor Aziah, A.A., Teng, T.T., Cheng, L.H.

International Food Research Journal, 2012;19(1):333-340.
MyJurnal

The effects of food gums addition on wheat dough freeze-thaw and frozen storage stability were studied. Thermal and dynamic mechanical properties of frozen wheat dough without yeast addition were
determined by means of Differential Scanning Calorimetry (DSC) and Dynamic Mechanical Analysis (DMA).
DSC results revealed that food gums showed the ability to increase freeze-thaw stability in frozen-stored
samples wherein lower difference in melting enthalpy between first and second freeze-thaw cycle was shown. Based on DMA results, in general, difference between Tg’ and storage temperature (- 18°C) of dough became smaller upon addition of food gums. This may have a practical implication whereby the unfrozen phase could be better protected against physical degradation.

Matched MeSH terms: Triticum
Fulltext Salt content of instant noodles in Malaysia: a cross-sectional study

Tan CH, Chow ZY, Ching SM, Devaraj NK, He FJ, MacGregor GA, et al.

BMJ Open, 2019 05 01;9(4):e024702.
PMID: 31048428 DOI: 10.1136/bmjopen-2018-024702

OBJECTIVE: To determine the salt content in instant noodles sold in Malaysia.
STUDY DESIGN: A cross-sectional survey was done involving 707 different flavours and packaging of instant noodles sold in six hypermarkets and retailer chains in Malaysia and the corresponding brand's official websites in 2017.
METHODS: The salt content (gram per serving and per 100 g) was collected from the product packaging and corresponding brand's official website.
RESULTS: Of the 707 different packaging and flavours of instant noodles, only 62.1% (n=439) provided the salt content in their food label.The mean (±SD) salt per 100 g of instant noodles was 4.3±1.5 g and is nearly four times higher than the salt content of food classified in Malaysia as a high salt content (>1.2 g salt per 100 g). The salt content for instant noodle per packaging ranged from 0.7 to 8.5 g. 61.7% of the instant noodles exceeded the Pacific Salt Reduction Target, 11.8% exceeded the WHO recommended daily salt intake of <5.0 per day and 5.50% exceeded Malaysia Salt Action Target. 98% of instant noodles will be considered as high salt food according to the Malaysia Guidelines.The probability of the instant noodles without mixed flavour (n=324) exceeding the Pacific Salt Reduction Target was tested on univariate and multivariate analysis. Instant noodles with soup, Tom Yam flavour, pork flavour and other flavours were found to be predictors of instant noodles with the tendency to exceed Pacific Salt Reduction Target when compared with instant noodles without mixed flavours (p<0.05).
CONCLUSION: Only 62% of instant noodles displayed the salt content on their food label. Salt content in instant noodles is very high, with 90% exceeding the daily salt intake recommended by WHO. Prompt action from regulatory and health authorities is needed to reduce the salt content in instant noodles.

Matched MeSH terms: Triticum
Effects of young corn ear addition on nutritional composition and acceptability of Malaysian star cake (Baulu Cermai)

Wan Rosli W. I., Chow Y

Sains Malaysiana, 2014;43:1503-1508.

Sufficient intakes of functional foods containing significant amount of dietary fibre in daily diet are beneficial to human health especially in preventing the prevalence of non-communicable diseases (NCDs). In this study, young corn powder (YCP) was added into Malaysian star cake (Baulu Cermai) to replace wheat flour (WF) partially at the formulations of 5, 10 and 15%. Baulu Cermai with 100% WF and 0% YCP was used as the control. The aim of the present study was to evaluate the effects of YCP addition on the nutritional composition, textural properties and sensory attributes of Baulu Cermai. The results showed that the mean values of moisture, ash, fat and protein content of Baulu Cermai increased in line with the levels of YCP incorporation. In addition, the total dietary fibre (TDF) content was increased proportionally with the increasing levels of YCP added into Baulu Cermai. Addition of YCP did not show any predictable trend in all the textural properties of Baulu Cermai. Meanwhile, the aroma, chewiness and tenderness increased in parallel with the increasing percentages of YCP added in the formulated products. Baulu Cermai added with 10% of YCP showed the highest score of overall acceptance. Addition of YCP at 10% into Baulu Cermai increases moisture, ash, fat, protein and total dietary fibre content without significantly affecting the textural properties and the sensory attributes of Baulu Cermai. Addition of YCP at 5% to replace WF partially in Baulu Cermai resulted in slight improvement of TDF and fat but does not affected moisture, ash, protein content and acceptability of the consumers.

Matched MeSH terms: Triticum
Fulltext Effects of young corn ear addition on nutritional composition and acceptability of conventional cake

Wan Rosli, W.I., Chow, Y.N.

Malays J Nutr, 2014;20(1):93-99.
MyJurnal

Introduction: Scientific evidence indicates that higher dietary fibre consumption protects against various chronic diseases and leads to recovery enhancement. Young corn ear is very rich in total dietary fibre (TDF). The study objective was to evaluate the effects of young corn ear addition on the nutritional composition, textural properties and sensory attributes of conventional cake. Methods: Wheat flour used in the preparation of conventional cake was substituted with different percentages (0%, 5%, 10% and 15%) of young corn ear powder (YCP). Moisture, total ash, fat, protein and TDF content of conventional cake samples were investigated. Textural properties including firmness, cohesiveness, springiness, gumminess and chewiness were examined. The aroma, colour, chewiness, tenderness, flavour and overall acceptance of conventional cake were evaluated via sensory evaluation. Results: The conventional cake with addition of 15% YCP recorded the highest moisture content. There was no predictable trend observed in the ash and fat content following the incorporation of YCP. Addition of 15% of YCP increased the protein content significantly while TDF content of conventional cake increased proportionally (1.42%-2.88%) with the level of YCP added. The incorporation of YCP did not produce any trend on all the textural properties of conventional cake. Conventional cake with 10% of YCP was the most preferred manifested by the highest scores in chewiness, tenderness and flavour attributes. Conclusion: In conclusion, 10% of YCP could be recommended as the ideal formulation in order to produce a healthier conventional cake without jeopardising acceptability.

Matched MeSH terms: Triticum

Filters

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links