Food Processing Commons^™

Socio-Ecological Barriers To Dry Grain Pulse Consumption Among Low-Income Women: A Mixed Methods Approach, Shelly M. Palmer, Donna M. Winham, Ann M. Oberhauser, Ruth E. Litchfield

Ann Oberhauser

The purpose of this study was to determine the socio-ecological influences on dry grain pulse consumption (beans, peas, lentils, chickpeas) among low-socioeconomic women in Iowa. Seven focus groups were conducted, with 36 women who qualified for income-based federal assistance. Data were collected from October 2017 to January 2018. Participants completed a survey that gathered individual demographics, assessed perceptions of dry grain pulses, and level of food security. Fifty-eight percent of the women were non-Hispanic white, and 39% were African American, all with an average age of 34.7 years. Thirty-three percent of the women consumed pulses less than once per week. …

Production Of Barbari Bread (Traditional Iranian Bread) Using Different Levels Of Distillers Dried Grains With Solubles (Ddgs) And Sodium Stearoyl Lactate (Ssl), Shirin Pourafshar, Kurt Rosentrater, Padmanaban Krishnan

Padmanaban Krishnan

Characteristics, Composition And Oxidative Stability Of Lannea Microcarpa Seed And Seed Oil, Patrice Bazongo, Søren Nielsen, Adama Hilou, Mamoudou H. Dicko Prof., Vijai K. S. Shukla

Pr. Mamoudou H. DICKO, PhD

Proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The composition of the seeds was: ash (3.11%), crude ol (6.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I2/100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O2/kg of oil and oxidative stability index, 43.20 h. Oleic (43.45%), palmitic (34.45%), linoleic (11.20%) and stearic (8.35%) acids …

Proximate Composition Of Traditional Local Sorghum Beer “ Dolo ” Manufactured In Ouagadougou, Fatouma Mohamed Abdoul-Latif, Mamoudou H. Dicko Prof.

Pr. Mamoudou H. DICKO, PhD

Dolo is a local beer manufactured from malted red sorghum grains. It is the most commonly consumed alcoholic beverage in Burkina Faso. Thirty samples of dolo, were collected from local markets in Ouagadougou and analyzed with respect to their proximate compositions and pH values. The average values of pH, dry matter and insoluble matter among samples were 3.5, 5.90 % and 0.85 %, respectively. Alcohol content of dolo samples was on average 2.3 % (v/v). The content of total proteins, carbohydrates and reducing sugars were 26, 38 and 10 µg/ml, respectively. Only traces of lipids were detected in all dolo …

5-Methyltetrahydrofolate Content Of Cereal-Based Processed Foods, Y. Amornkul, Padmanaban Krishnan, Jon Devries

Padmanaban Krishnan