食品加工与技术杂志

抽象的

Development of Value Added Products from Byproducts of Ethiopian Wheat Milling Industries

Yemsrach Yishak G Tsadik and Shimelis Admassu Emire

The main of byproducts wheat milling industries, wheat germ and bran have been recognized as an outstanding sources of protein, dietary fiber, trace minerals, antioxidants, phytonutrients’ and allied micronutrients. Thus, this research was aimed to develop value added products from wheat germ and bran. Defatted wheat germ flour (DWGF) obtained by supper critical fluid extractor process used as supplement for wheat flour at 10%, 15% and 20% Blend ratio and baking temperatures of 150, 180 and 210°C to produce cookie; whereas wheat bran prior to milling, screening and heating used to make tea substitute. Chemical composition of raw materials, physico-chemical and rheological characterization of flours and value added products were investigated. It was found that protein, fiber, ash and minerals (Ca, K, P and Mg) concentrations in the blends increased significantly (P<0.05) with an increase in DWGF substitution. Higher total phenolic content ranged from 1.04 to 3.68 mg of gallic acid equivalent (GAE)/g of dried extract obtained at 60°C using methanol. While antioxidant activity of 60°C extract resulted with lower half maximal inhibitory concentration (IC50) (mg/ml) value of 1.40, 1.75 and 2.13 scavenging activity for ascorbic acid, methanol solvent extract of wheat bran and by absolute methanol; respectively. Furthermore, wheat bran extracted using solvent methanol at 60°C showed potential antioxidant activity and total phenolic content. The Farinograph analyses revealed an acceptable range of dough characteristics up to 15% blend ratio. The cookies baked at 180°C with 15% defatted wheat germ flour and 85% wheat result better nutritional and sensory acceptability.