Modification processes can change the physicochemical and structural properties of native starch, thereby increasing its industrial applications. Finger millet starch (FMS) was modified with casava starch (CS), guar gum (GG) and xanthan gum (XG) modifiers at the ratios of 95:5%, 90:10%, 80:20% and 75: 25%, for each of the modifier. The proximate and mineral compositions of the modified starch were determined using standard methods. Atomic absorption spectrometry method was used to quantify the mineral contents of the modified starch. Proximate contents of the modified FMS starch varied according to the type of the modifier and FMS/modifier ratios. Concentrations of carbohydrate in CS (66.97±0.03%), GG (64.42±0.05%) and XG (64.64 ± 0.01%) FMS modified starches were highest at 10%, 25% and 5% of the modifier contents repectively. The highest levels of fat in GG (8.91±0.02%), XG (7.89±0.01) and ash (3.55±0.02%) in CS modified starches were recorded when the quantity of the modifiers were increased to 25%. Fatty acid levels in the modified starches varied in the order of XG (7.74±0.03%) at 20% > GG (7.13±0.02%) at 25% > CS (5.14±0.20%) at 10%. At 25% modifier contents, levels of mineral element were highest in the modified CS and GG starches. Modifications decreased Mg, Mn, Fe, Zn, and Cu contents, while the concentrations Na, K, Ca and P increased. The modified starches can be used for production of some foods for specific health purposes.

Effects of two dietary levels of starch and crude protein on performance of dairy cow fed low roughage level (70:30 concentrate to roughage) were investigated. Twenty eight Holstein cows were randomly assigned to one of four dietary treatments in a 2 x 2 factorial arrangement. Factors were two dietary level of starch (14% and 22%) and crude protein (15% and 18%). Wheat straw was used as sole roughage source. The study was continued 6 weeks. Dry matter intake was not affected (P>0.05) by the dietary treatments in the study. Milk and protein yield (kg/d) were higher (P

The objective of this study was to develop and characterize a pH indicator based on chitosan (C) and starch (S) including anthocyanins from eggplant to indicate food quality changes through the detection of changes in the pH of packaged food products. Anthocyanins were extracted with solvents including ethanol and water (7:3, V:V) (EgP-E) and water (EgP-W) in acidic pH. The pH indicator films were obtained incorporating anthocyanin as 1.5 g extract/100 g film solution. The optical, mechanical and water vapor permeability properties were used to characterize the pH indicator films. The total monomeric anthocyanin content and phenolic content of extract solutions were also determined. Color variations of pH indicator films were measured by a colorimeter after immersion in different pH buffers (pH 2.0–10.0). Initially, dried C films and S based films were observed in a violet color and a magenta color, respectively. C and S films with anthocyanins showed color variations from pink (in acidic pH) to bluish-green (in neutral pH) and to violet (in basic pH) in different pH values. The water vapor permeability of films with anthocyanins was higher than films without anthocyanins. Additionally, C and S based films including anthocyanins extracted with water showed better permeability values. C:EgP-W and S:EgP-W films presented higher elasticity values when compared with films including ethanolic extracts (p