English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Pro

Presents the zaia usage as premium feature

ZAIA

Presents AI Discovery search usage as a premium feature

AI Discovery

Presents AI Discovery explain and summary usage as a premium feature

Content Analysis

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Presents the pdf analysis as premium feature

PDF Analysis

1500 Top-up

3000 Top-up

Zendy Basic

2500 Top-up

Zendy Unlimited

Presents the access of premium content as premium feature

Premium Content

The present investigation was carried out to study the physiochemical properties and proximate composition of wheat and dried water chestnut composite flour. Water chestnut fruit being a rich source of starch with no gluten, its flour can be used to replace wheat flour for the production of gluten free products. Four types of composite flours were prepared using wheat and water chestnut in ratios; 80:20, 60:40, 40:60 and 20:80 (type I, type II, type III and type IV, respectively). Type I flour had significantly higher bulk density, water absorption capacity, swelling capacity as compared to other types of composite flours. Overall it was noticed that in physicochemical properties of composite flours, as the level of water chestnut flour increased, the values for these properties decreased. Among all the composite flours type I composite flour had the highest crude protein (9.4%),crude fat (3.63%) and crude fibre content (1.93%) whereas type IV composite flour had the highest ash (2.50%) and total carbohydrates content (78.00%). It found that moisture, ash and total carbohydrates in the composite flours significantly increased with the increase in the level of water chestnut flour whereas crude protein, crude fat and crude fibre were decreased significantly.

Physicochemical properties and nutritional evaluation of wheat and water chestnut composite flour