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Silvia, M.C., Carvalho, C.W.P. and Andrade, C.T. (2009) The Effects of Water and Sucrose Contents on the Physicochemical Properties of Non-Directly Expanded Rice Flour Extrudates. Food Science and Technology, 29, 661-666.
https://doi.org/10.1590/S0101-20612009000300032

has been cited by the following article:

• TITLE: Development of a Process for Formulating Infant Flours from the Almonds of Treculia obovoidea, Terminalia catappa Linne as well as Ipomoea batatas Lam Leaves

  AUTHORS: Nadia P. G. Pambou-Tobi, Arnaud W. G. Tamba Sompila, Alain M. Bita, Jacques E. Moussounga, Sylvia P. Ntsossani, Jess F. Diaboua, Reyes H. Gampoula, Roniche Nguie

  KEYWORDS: Process, Formulation, Infant Flours, Terminalia catappa Linne and Treculia obovoidea Almonds, Ipomoea batatas Lam Leaves

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.11 No.9, September 28, 2021

  ABSTRACT: In response to the malnutrition problem affecting children in Congo Brazzaville, we made three cooking-type infant flours from Treculia obovoidea, Terminalia catappa L. almonds and Ipomoea batatas L. leaves. The nutritional quality of the three infant flours we developed indicates 11.07% - 12.47% protein content, 9.92% - 14.87% fat content, 58.85% - 68.06% carbohydrate content, 1.50% - 2.18% ash and an energy intake varying between 399.84 and 439.37 Kcal. Functionally, our prepared flours have a water absorption capacity between 219.05 and 317.86 mL/g, an oil absorption capacity of 0.19 mL/g, a water solubility index varying from 29.66 - 41.03 and a swelling capacity of 250% - 320%.