Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits.
The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5, 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powder in to wheat flour. The biscuits were analyzed for their physical properties, chemical composition and sensory properties. The spread ratio of the biscuits increased from 6.1 to 8.4 with the increase of CPP and GCF in the blends. With the increase in the concentration of CPP and GCF, there was an increase in protein, ash and crude fiber contents. The crude fiber content of the biscuits supplemented with 10% CPP and GCF was the highest (3.2%). The biscuits supplemented with CPP and GCF up to 8% level were of acceptable sensory quality.
Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits
Cowpea flour was used to replace 30% of plantain flour to obtain cowpea/plantain flour (CPF) blends. Blends of CPF and wheat flour (WF) were prepared and evaluated for their functional properties. Biscuits were prepared from CPF/WF blends and their protein contents, physical and sensory properties were determined. The water and oil absorption capacities of the CPF/WF blends increased with increased amount of CPF in the blends. The bulk density did not differ (p > 0.05) among the CPF/WF blends. The foaming properties of CPF were improved by the incorporation of WF. Foams prepared from the blends were time stable; stability values ranged from 64 to 94%. The emulsifying activity and emulsion stability of the CPF/WF blends were low. The protein contents of the CPF/WF ranged between 15.2 and 18.9%; values increased with increased levels of CPF in the blend. The thickness, diameter, weight and spread ratio did not differ significantly (p > 0.05) among the CPF/WF biscuits. At all levels of CPF substitution, the CPF/WF biscuits were statistically similar (p > 0.05) Sensory ratings for color flavor, texture and overall acceptability. The sensory scores for color, flavor, and texture of the CPF/WF biscuits were not significantly (p > 0.05) different from those of 100% WF biscuit (control). The CPF/WF biscuits were generally accepted.
Genetics of the phenotypic evolution in sheep: a molecular look at diversity-driving genes
Background After domestication, the evolution of phenotypically-varied sheep breeds has generated rich biodiversity. This wide phenotypic variation arises as a result of hidden genomic changes that range from a single nucleotide to several thousands of nucleotides. Thus, it is of interest and significance to reveal and understand the genomic changes underlying the phenotypic variation of sheep breeds in order to drive selection towards economically important traits. Review Various traits contribute to the emergence of variation in sheep phenotypic characteristics, including coat color, horns, tail, wool, ears, udder, vertebrae, among others. The genes that determine most of these phenotypic traits have been investigated, which has generated knowledge regarding the genetic determinism of several agriculturally-relevant traits in sheep. In this review, we discuss the genomic knowledge that has emerged in the past few decades regarding the phenotypic traits in sheep, and our ultimate aim is to encourage its practical application in sheep breeding. In addition, in order to expand the current understanding of the sheep genome, we shed light on research gaps that require further investigation. Conclusions Although significant research efforts have been conducted in the past few decades, several aspects of the sheep genome remain unexplored. For the full utilization of the current knowledge of the sheep genome, a wide practical application is still required in order to boost sheep productive performance and contribute to the generation of improved sheep breeds. The accumulated knowledge on the sheep genome will help advance and strengthen sheep breeding programs to face future challenges in the sector, such as climate change, global human population growth, and the increasing demand for products of animal origin.