Effects of Moisture Content and Storage Period on Proximate Composition, Microbial Counts and Total Carotenoids of Cassava Flour

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1 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer Effets of Moisture Content nd Storge Period on Proximte Composition, Miroil Counts nd Totl Crotenoids of Cssv Flour Ogonny Chukwu, Hmz Adullhi Deprtment of Agriulturl & Bioresoures Engineering, Federl University of Tehnology, Minn, PMB 65, Minn, Niger Stte, Nigeri E-mil: Uohukwu@futminn.edu.ngU31T Astrt The effets of moisture ontent nd storge period on proximte omposition, miroil ounts nd totl rotenoids of ssv flour ws investigted. Cssv ultivr TMS 3000 purhsed from Kure Mrket in Minn, Nigeri ws proessed into high qulity flour. The initil moisture ontent of the flour ws 3.50%. The flour ws divided into four smples; the first smple ws used s ontrol while the remining three smples were lelled A, B nd C nd their moisture ontents reonditioned to 5%, 7% nd 9%, respetively. The smples were pkged into plsti ontiners nd stored under the sme ondition of 25ºC nd 60% RH. Proximte omposition, miroil ounts nd totl rotenoids of the flour smples were nlysed weekly for three weeks. Results showed tht moisture ontent nd storge period hd signifint effets on the proximte omposition, totl plte ounts for eroi mesophili teri nd fungi, nd totl rotenoids of ssv flour (p<0.05). Keywords: Moisture ontent, Proximte omposition, Miroil ount, Crotenoids, Cssv flour 1. Introdution Cssv (Mnihot esulent rntz) elongs to the fmily Euphoriee nd is grown lmost entirely within the tropis [1]. The ssv plnt is perennil shru grown for its edile tuers. It ounts for over hlf of the root nd tuer rops grown in Afrin ountries nd is one of the mjor food rops produed in Nigeri, Brzil, Demorti Repuli of Congo nd Thilnd. Despite its low protein ontent (1 3%), ssv is however n exellent soure of rohydrte in the form of strh (80 90% of root prenhym y dry weight). Due to its high moisture ontent, ssv root is highly perishle with posthrvest life less thn 72 hours. However, proessing ssv root into food forms nd rw mterils suh s flour, hips nd pellets n extend the shelf life, filitte trde nd promote industril use [2]. High qulity ssv flour is white or remy, unfermented nd gluten-free flour otined from ssv root nd it is used in the food industry for the prodution of pst nd onfetionery [3]. When whet ws sustituted y up to 20% in red, it ws found tht ssv flour dded no foreign odour or tste to the produt formed nd no signifint hnges were oserved in other red hrteristis []. During storge, fungl moulds my infest ssv flour nd use spoilge. The development of 753

2 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer moulds leds to gret modifition in the hemil mteril for the mnufturing of vrious food omposition of infested stored produe. One of the most signifint hnges is n inrese in free ftty ids (FFA) nd reduing sugrs s well s loss in protein ontent. It ws reported tht ll the food ontent of ssv flour diminished following infetion [5]. Certin mould speies hve een isolted from ssv flour smples under different storge nd mrketing onditions [5]. The most importnt single ftor enourging mould ontmintion of ssv flour is n initil high moisture ontent or inrese in moisture ontent during storge. It is on this note tht this study ws rried out to determine the effet of moisture ontent nd storge period on storge stility of ssv flour. produts. For instne, the high strh ontent of ssv flour ontriutes to rispy texture of proessed produts [6], while its low ft ontent is n exellent ttriute for ontrolling rnidity nd enhning shelf-life stility of the produt [7]. Flour nd other mterils used in mnufturing food produts need to e pkged nd stored properly prior to utilistion to ensure the qulity, sfety nd storge stility. To relise the full potentil of ssv flour in food proessing, either lone or in omintion with other rw mterils suh s whet flour, knowledge of the effet of moisture ontent nd storge period on proximte omposition, miroil ounts nd totl rotenoids of ssv flour is importnt. The physiohemil properties of ssv flour offer the enefit of good funtionlity s rw 2. Mterils nd Methods 2.1 Mterils Roots of ssv ultivr, TMS 3000 (white roots), were purhsed from Kure Mrket, in Minn, Niger Stte, Nigeri. 2.2 Methods Cssv flour proessing, pkging nd storge Fresh ssv roots without reks or uts were sorted, nd len tp wter ws used to wsh the sorted roots. The roots were peeled nd re-wshed with running tp wter. The peeled roots were slied into hips of out 2 3 m in length using kithen knife nd oven-dried (85 ± 2 C) for 2 hours [6]. Dried ssv hips otined from the ultivr were pkged in sterile polyethylene g of 0. mm thikness nd trnsported under mient onditions to the food proessing lortory of the Deprtment of Agriulturl nd Bioresoures Engineering, Federl University of Tehnology Minn, for further proessing. 75

3 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer The hips were milled into flour with n smples s lulted from eqution 1 to inrese pproprite milling mhine. Bseline or initil (week 0) nlyses of ssv flour qulity ttriutes were rried out on the flour prior to pkging nd storge. The ssv flour ws pkged in 200 g eh in four seprte plsti ontiners under septi onditions. The durtion of storge ws 3 weeks nd the ontent of eh ontiner ws tken for nlysis weekly. Storge ws stopped fter 3 weeks due to some logistis nd lso due to the ft tht most of the qulity ttriutes suh s rotenoid hd delined rpidly. All the nlyses for proximte omposition, rotenoids nd miroil ount on the ssv flour were performed in triplites nd results reported s men ± stndrd devition Determintion of proximte omposition, miroil ount nd totl rotenoids Moisture ontent ws determined using the stndrd oven method of [8]. Initil moisture ontent of the flour ws determined fter whih the smple ws divided into four prts; one prt ws left s it ws (the ontrol) while the remining three prts were reonditioned to desired moisture ontent levels of 5%, 7% nd 9% nd lelled s smples A, B nd C respetively s desried y [9]. Distilled wter ws dded to the ssv flour the moisture ontent of the flour ording [9]. Q = A( ) 100 (1) Where: A = initil mss of the smple (g), = initil moisture ontent of the smple, = desired moisture ontent of smple, Q = mss of wter to e dded (kg). Ash, rude protein, ft, rude fire nd rohydrte ontents of the ssv flour were determined ording to the nutritionl guidelines of [8] while dry mtter ontent ws determined using the method of [10]. Miroil nlysis ws done to determine the miroil stility of the ssv flour over time ording to the method of [11] while totl rotenoid ontent ws determined using the method of [12]. The dt otined were nlysed using SPSS 20.0 sttistil pkges; one-wy ANOVA ws rried out to determine signifint differenes; nd Dunn s multiple rnge test ws used to seprte mens. Results nd Disussion.1 Results The effets of moisture ontent on the proximte omposition of ssv flour re presented in Tle 1 while the results for the miroil ounts of ssv flour re shown in Figures 1 nd

4 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer Tle 1: Chnges in proximte omposition of ssv flour t different moisture ontents Smple Durtion Moisture Ash (%) Ft (%) Crude fire Crude protein CHO (%) Dry mtter (%) (weeks) (%) Control ± 0.12P d 2.2 ± 0.09RRP P 3.81 ± 0.70P (%) 1.92 ± 0.06P (%) ± 0.05P ± 0.89P ± 0.12P 1.72 ± 0.61P 1.00 ± 0.00P 3.2 ± 0.26P P 1.99 ± 0.01P ± 0.P 79.0 ± 1.83P ± 0.61P ± 0.51P 3.17 ± 0.33P 2.22 ± 0.28P 2.00 ± 0.00P 5.6 ± 0.6P ± 0.5P ± 0.51P d ± 0.31P 2.99 ± 0.01P 2.28 ± 0.00P 1.99 ± 0.01P 3.2 ± 0.08P ± 0.1P 9.31 ± 0.31P A 0.91 ± 0.10P 2.36 ± 0.15P 3.86 ± 0.65P 2.31 ± 0.33P ± 0.6P ± 1.85P d ± 0.10P ± 0.P 2. ± 0.06P 1.10 ± 0.10P 2.3 ± 0.3P ± 0.51P ± 0.37P 9.16 ± 0.P ± 0.15P 2.67 ± 0.17P 1.1 ± 0.08P 1.85 ± 0.16P 6.62 ± 0.50P ± 0.P 90.1 ± 0.15P ± 0.6P.11 ± 0.90P 1.61 ± 0.33P.83 ± 0.50P.16 ± 0.66P 81.6 ± 0.05P 96.3 ± 0.6P B ± 0.61P d 2.82 ± 0.19P 3.16 ± 0.35P 2.6 ± 0.22P ± 0.06P ± 0.20P ± 0.61P ± 0.8P 2.2 ± 0.08P 2.50 ± 0.50P 2.53 ± 0.22P ± 0.00P ± 1.28P ± 0.8P ± 0.2P 2.72 ± 0.22P 2.00 ± 0.01P 1.78 ± 0.77P 5.50 ± 0.50P ± 2.39P ± 0.2P ± 0.10P.86 ± 0.1P 1.66 ± 0.33P 1.99 ± 0.01P 3.39 ± 0.11P ± 0.9P d ± 0.10P C ± 0.03P 1.97 ± 0.03P 3.99 ± 0.51P 1.97 ± 0.03P ± 0.29P 72.1 ± 0.77P ± 0.03P ± 0.3P 2.31 ± 0.20P 3.22 ± 0.28P 3.00 ± 0.00P ± 0.1P 72.5 ± 0.95P ± 0.3P ± 0.6P 3.75 ± 0.25P 2.00 ± 0.00P 1. ± 0.11P 7.38 ± 0.03P ± 0.3P 92.3 ± 0.6P ± 0.11P.89 ± 0.73P 1.66 ± 0.3P 1.62 ± 0.38P 3.17 ± 0.02P 83.2 ± 0.29P 9.91 ± 0.11P The vlues re given s mens of triplite determintions ± stndrd devition. Mens with the sme letters in olumns re not signifintly different (p < 0.05). 756

5 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer Control Smple A Smple B Smple Totol teril ount ( 10 fu/g) WEEK 0 WEEK 1 WEEK 2 WEEK 3 Storge durtion (weeks) Fig. 1: Effet of storge period on the totl vile teril ount of ssv flour Control Smple A Smple B Smple Totl fungl ount (10⁴ fu/g) WEEK 0 WEEK 1 WEEK 2 WEEK 3 Storge durtion (weeks) Fig. 2: Effet of storge period on the totl vile fungl ounts of ssv flour The results for the totl rotenoids ontent of ssv flour smples during storge re presented in Figure

6 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer Control Smple A Smple B Smple 0.02 Crotenoid (mg/100g) WEEK 0 WEEK 1 WEEK 2 WEEK 3 Storge durtion (weeks) Fig. 3: Chnges in the totl rotenoids of ssv flour during storge.2 Disussion of results.2.1proximte omposition of ssv flour Moisture ontent nd storge durtion hd signifint effet on the proximte omposition of ssv flour (p < 0.05). Progressive inrese in moisture ontent ws oserved in ll the four smples during the first 2 weeks of storge nd sudden derese ws oserved in the third week. This ould e s result of vrition of the storge temperture nd reltive humidity. It ws oserved tht the moisture ontent of ssv flour (ontrol) inresed from 3.50 ± 0.12% to 5.69 ± 0.31% while tht of smples A, B nd C deresed from.91 ± 0.10% to 3.66 ± 0.6%, 7.61 ± 0.61% to 2.90 ± 0.10% nd 9.03 ± 0.03% to 5.09 ± 0.11%, respetively fter three weeks of storge. The inrese in moisture ontent oserved in the ontrol smple ould e s result of inrese in the reltive humidity of the environment during the storge period. It hs een reported tht dry produe will exhnge moisture with its storge environment until equilirium is rehed [5]. Results from the urrent study re in the rnge of the vlues reported for 31 different ssv flour ultivrs (3.21 to 11.75%) y [13]. The moisture ontent rnge of the urrent study does not orrespond to the reommended moisture rnge ( ) for flour stility. Higher moisture ontent in the rnge ( %) hs een reported y [10] in South Afri nd [1] lso reported higher moisture ontent (

7 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer ) in Lgos. The moisture ontent of ny for smple C. The results oserved in this study produe will depend on ftors suh s lotion, seson nd proessing method. A Lower moisture ontent in flour is good indition of miroil stility nd my lso ontriute to reduing the tendeny of stling in ked food produts [15]. Furthermore, the high moisture notied in flour pked in plsti uket fter 12 weeks storge period would e relted to its low wter vpour trnsmission rte s well s the higher miroil tivities [10]. A signifint inrese in sh ontent of the flour ws oserved in ll the four smples ross the storge durtions. The inrese in sh ontent ws in the order: ontrol (2.99 ± 0.01) < smple A (.11 ± 0.90) < smple B (.86 ± 0.1) < smple C (.89 ± 0.73) t the end of three weeks storge. However the effet of moisture ontent ws not signifint in sh ontent for smples A, B nd C. The oserved results re in line with similr study where n inrese in ssv flour supplementtion in red mking resulted in orresponding inrese in sh ontent [16]. Protein nd ft ontents onsistently deresed during the storge period. The perentge derese in protein (dry sis) ws etween 3.2 ± ± 0.05 for the ontrol smple, ± ± 0.66 for smple A, ± ± 0.11 for smple B nd ± ± 0.02 ould e s result of effet of moisture nd miroes in the pkge [10]. Similrly ft ontent deresed s the storge time inresed. The derese oserved in the ft ontent of ssv flour ws s result of possile high proteolyti nd lipolyti tivities of the orresponding enzymes whih in turn led to the loss in the nutrients [17]. Similr findings hve een reported on grri [5]. Previous reserh on the storge of other flour produts lso reported derese in protein nd ft ontents [1]. Cssv flour showed signifintly high rohydrte nd dry mtter ontents in ll the smples during storge. The inrese in rohydrte ontent ould e s result of the vrition in the other prmeters (protein, ft nd sh) during the storge period. The highest rohydrte (CHO) ontent ws oserved in flour smple B (85.20 ± 0.9%) t 25 C, 60% RH storge ondition. The lowest CHO ontent of ssv flour ws oserved in ssv flour smple A (81.6 ± 0.05). This ws in the rnge reported for perentge CHO of ssv flour in Nigeri (8.1 ± ± 0.07%) [18]. The dry mtter ontent of ssv flour rnged from ± ± 0.31 for the ontrol smple, ± ± 0.6 for smple A, ± ± 0.10 for smple B nd ± ± 0.11 for smple C. 759

8 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer A signifint inrese ws oserved in the dry ll the four smples of ssv flour. This ould e mtter ontent of ssv flour for ll the four smples t the end of three weeks storge period. This ould e ttriuted to the derese in moisture ontent of ssv flour during storge. However, ssv flour smple B stored t n initil moisture ontent of 7.61 ± 0.61 mintined the highest dry mtter ontent of flour (92.39 ± ± 0.10) throughout the three weeks storge period. This orresponds with the literture on the effet of pkging mteril nd storge ondition on funtionl properties nd qulity ttriutes of ssv flour [10]. The uthor suggested tht ssv flour stored t high moisture ontent gve orresponding derese in perentge CHO nd vie-vers. Therefore, ssv flour stored t moisture ontent of 7.61 ± 0.61 in plsti ontiner t 25 C nd 60% RH storge ondition est mintined CHO, dry mtter ontent nd moisture ontent stility. This is n indition of longer shelf life nd higher storge stility of ssv flour..2.2 Miroil ount of ssv flour It ws oserved tht miroil ount of ssv flour smples stored t different moisture ontents t mient onditions (25 C nd 60% RH) ws influened y moisture ontent. Results from this study show progressive inrese in the totl plte ount for eroi mesophili teril nd fungi in due to the inrese in moisture ontent during the period of storge. The totl vile teril ount inresed from 1 to P P, P P, P Pfu/g nd P Pfu/g while totl vile fungl ount inresed from out 1 to 00 10P P, P P, P Pfu/g nd P Pfu/g in ssv flour ontrol smple, smple A, smple B, nd smple C, respetively. The stedy nd grdul inrese reorded in the totl vile teril nd fungl ounts in ll the smples stored t different initil moisture ontents suggest fvourle miro environmentl onditions nd nutrient vilility [11]. This is ttriuted to the permeility of the pkging mterils to tmospheri gses suh s oxygen, ron dioxide nd wter vpour. The gents tht ontminte nd spoil stored ssv flour re fungi, teri, insets nd mite [11]. The storge qulity of ssv flour therefore depends on the rte of reprodution nd growth of these orgnisms whih in turn depends on some iologil nd non-iologil vriles. The most importnt of these vriles re temperture nd moisture ontent. The survivl of ny of these orgnisms in ny stored produt depends on whether the intensity or level of these two vriles is onduive. The miroil ount of ssv flour t the end of three weeks storge period were still within the limits nd in greement with the reports of [11]. In ddition, it ws oserved tht the fungl 760

9 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer ount in ssv flour fter three weeks storge hllenge ssoited with mintining the helth period ws higher thn the teril ount. This ould e s result of the ility of fungi to withstnd hrsh environmentl ondition suh s low moisture ontent nd eventully low wter tivity. These results re in greement with previous reports of [10] whih showed tht the miroil lod of ssv flour stored in plsti ontiner for period of 12 weeks ws influened y moisture ontent, wter tivity nd ph. The results of the urrent study show tht ssv flour smple B stored t n initil moisture ontent of 7.61 ± 0.61 exhiited higher miroil stility with lower teril ount of 31 10P Pfu/g ompred to smples A nd C nd the lowest fungl ount of P Pfu/g ompred to the other smples t the end of three weeks storge period. The results therefore indite tht ssv flour stored in plsti ontiner t 7.61 ± 0.61% moisture nd 25 C would est mintin miroil stility while mintining other qulity ttriutes of suh s dry mtter ontent nd rohydrte..2.3 Totl rotenoids ontent Crotenoids ontent of ssv flour deresed with the storge durtion in ll the four smples. Moisture ontent nd storge durtion hd signifint effet on totl rotenoids ontent of ssv flour (p<0.05). Degrdtion of rotenoid ontent during proessing nd storge is one mjor enefits of high rotenoid produts [19]. Redution in totl rotenoid ontent oserved from this study ws experiened in two wys. First ws during proessing of flour whih inludes grting/hipping, oven-drying, nd milling. These proessing methods hve een reported to e mjor ontriuting ftors exerting rotenoid degrdtion in ssv flour [10]. The effet of exposure to het during flour proessing hs een desried s tlyst for oxidtion whih leds to rotenoid degrdtion [20]. The uthors lso oserved ontinuous derese (6.07 ± ± 0.09) in rotenoid onentrtion during storge of ssv flour nd reording perentge loss of out 86% on the 19th dy of storge. These investigtions gree with the rotenoid redution trend oserved from this study nd therefore justify tht rotenoid retention is funtion of the length of storge suh tht the longer the storge period the higher the perentge loss. 5 Conlusions It n therefore e onluded tht moisture ontent is n importnt ftor to e onsidered in estlishing the shelf life stility of ssv flour. Moisture ontent hd signifint effet on the rohydrte nd dry mtter ontents of the ssv flour studied. The moisture ontent of ssv flour lso hd signifint effet on the miroil qulity 761

10 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer nd rotenoid ontent of ssv flour during 6 Referenes storge. Lower moisture ontent in flour orresponds to lower miroil growth nd hene longer shelf-life stility nd etter qulity ttriutes. Low moisture ontent lso resulted in higher dry mtter ontent, whih is good ttriute for the food industries nd ssv flour proessing. Cssv flour smple B stored in plsti ontiner t n initil moisture ontent of 7.61 ± 0.61% provided the lowest moisture ontent of 2.90 ± 0.10% nd the mximum stility of miroil qulity of ssv flour during the three weeks storge period. Cssv flour smple B showed the highest CHO ontent of ± 0.9% nd the highest dry mtter ontents of ± 0.10% t the end of three weeks storge period. Cssv flour ontrol smple stored t n initil moisture ontent of 3.50 ± 0.12% hd the lowest perentge loss in rotenoid ontent with out 9% followed y flour smple B with out 16%, flour smple C with out 35% nd flour smple A hd the highest perentge loss in rotenoid of out 50%. However, sed on the overll qulity nd miroil sfety, moisture ontent of 7.61 ± 0.61% would e reommended for long term storge of ssv flour in terms of qulity ttriutes, shelf life nd miroil stility ll of whih re essentil to food industries. [1] Amo-Awu, W. K., Frisvd, J. C., Sef- Dedeh, S., nd Jkosen, M. (2003). The Contriution of Moulds Yest to the Fermenttion of 'Agelim' Cssv Dough. Journl of Applied Miroiology, 83(3): [2] Fdeyii, A. (2012). Storge Methods nd Some uses of Cssv in Nigeri. Continentl Journl of Agriulturl Siene, 5: [3] Shittu, T., Dixon, A., Awonorin, S., Snni, L., nd Mziy-Dixon, B. (2008). 2008). Bred from Composite Cssv Whet Flour: Effet of Cssv Genotype nd Nitrogen Fertilizer on Bred Qulity. Food Reserh Interntionl, 1: [] Eddy, N.O., Udofi, P.G. nd Eyo, D. (2007). Sensory evlution of whet/ssv omposite red nd effet of lel informtion on eptne nd preferene. Afrin J Biotehnology, 6(20): [5] Amdi, J. E., nd Adeol, M. O. (2008). Effet of Moisture Content nd Storge Conditions on the Storlity of Grri. Afrin Journl of Biotehnology, 7(2): 0T [6] Flde, K. O., nd Akingl, J. O. (2010). Utilistion of Cssv for Food. Food Reviews Interntionl, 27: [7] Chrles, A.L., Sriroth, K. nd Hung, T.C. (2005). Proximte omposition, minerl ontents, hydrogen ynide nd phyti id of 5 ssv genotypes. Food Chemistry, 92: [8] AOAC. (2012). Offiil Methods of Anlysis (18th ed.). (W. Horwitz, Ed.) Githerserg, USA: Assoition of Offiil Anlytil Chemists. [9] Akinoso, R., Igek, J.C., Olynju, T.M.A., nd Bnkole, L.K. (2006). Proess optimistion of oil expression from sesme seed (Sesmum indium Linn.). Agriulturl Engineering Interntionl: The CIGR E-journl, Vol.8, Mnusript FP [10] Uhehukwu-Agu, A. D. (2015). Effet of Pkging nd Storge Condition on 762

11 IJISET - Interntionl Journl of Innovtive Siene, Engineering & Tehnology, Vol. 2 Issue 11, Novemer Funtionl Properties nd Qulity Attriutes of Cssv Flour (CVS. TME 19 nd UMUCASS 36 ). MS thesis, Deprtment of Food Siene, Stellenosh University, Stellenosh, South Afri. [11] Adejumo, B. A., nd Rji, A. O. (2012). Miroiologil Sfety And Sensory Attriutes of Grri in Seleted Pkging Mterils. Ademi Reserh Interntionl, 3: 2 8. [12] Sunmonu, M.O., Chukwu, O., Aldn, B. A. nd Osunde, Z. D. (2012). Impt of Soil Inter-spe, Bulk Density nd Moisture Content on Vitmin A Content of Stored Ornges in Pssive Evportive Cooling Strutures. Current Trends in Tehnology nd Sienes, 1(1): [13] Aryee, F., Oduro, I., Ellis, W. O., nd Afukw, J. J. (2006). The Physiohemil Properties of Flour Smples from the Roots of 31 Vrieties of Cssv. 17 (11): [1] Elemo, N. G., Olufunmilol, O. O., Ohuko, L. E., nd Bussie, M.-D. (201). Chemil nd Funtionl Properties of Cssv Strh, Durum Whet Semolin Flour, nd their Blends. Food Siene nd Nutrition, 18: [15] Ogiehor, I., nd Ikeneomeh, M. (2006). The Effet of Different Pkging Mterils on the Shelf Stility of Grri. Afrin Journl of Biotehnology, 5: [16] Msm, K., nd Jinzli, H. (201). Effet of Cssv Flour Proessing Methods nd Sustitution Level on Proximte Composition, Sensory Chrteristis nd Overll Aeptility of Bred Mde From Whet- Cssv Flour lends. Afrin Journl of Food, Agriulture, Nutrition nd Development, 1(6): [17] Agrhr-Murugkr, D., nd Jh, K. (2011). Influene of Storge nd Pkging Conditions on the Qulity of Soy Flour from Sprouted Soyen. Journl of Food Siene nd Tehnology, 8: [18] Nwueze, T., nd Anoruoh, G. (2009). Evlution of Flour nd Extruded Noodles from Eight Cssv Mosi Disese (md)-resistnt Vrieties. Food nd Bioproess Tehnology, : [19] Krinsky, N. I., nd Johnson, E. J. (2005). Crotenoid Ations nd their Reltion to Helth nd Disese. Moleulr Aspets of Mediine, 26: [20] Oliveir, A., Crvlho, L., Nutti, R. M., Crvlho, J., nd Fukud, W. G. (2010). Assessment nd Degrdtion Study of Totl Crotenoids nd β-crotene in Bitter Yellow Cssv (Mnihot esulent Crntz) vrieties. Afrin Journl of Food Siene, :

Broken rice facts. Physical and Functional Characteristics of Broken Rice Kernels. Parboiling Process. May 23, Production of broken rice 14-10%

Broken rice facts. Physical and Functional Characteristics of Broken Rice Kernels. Parboiling Process. May 23, Production of broken rice 14-10% My 23, 218 Physil nd Funtionl Chrteristis of Broken Rie Kernels Broken rie fts Redued eonomi vlue Undesirle Inevitle Ree M. Brue University of Arknss Advisor: Dr. Griffiths G. Atungulu Inexpensive Affets