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Articles by Huiming Zhou
Total Records ( 4 ) for Huiming Zhou
  Mohamed Lamine Bangoura and Huiming Zhou
  Sample of extruded high protein weaning foods were formulated at different ratios using blends of rice, soybean, carrot, whole egg and maltodextrin to achieve the desire level of protein. The extruded based on pre-roast mix of the raw seeds with whole egg and maltodextrin were developed and characterized in terms of the hot paste viscosity chemical and nutritional quality, amino acid composition, nitrogen solubility and sensory. Comparative evaluations of the three extruded products were undertaken on the commercial weaning food and the national standards of China GB 10770-1997. In general, the extruded products were found to have better nutritional quality as indicated by the high protein content 17.16, 18.38 and 18.05%, respectively for formulations TWF1, TWF2 and TWF3 and quality. They had also excellent physical properties and sensory of the three local extruded weaning foods. However, the seeds treatment was found to reduce the quality characteristics of the extruded products.
  Philip John Kanu , Jestina Baby Kanu and Huiming Zhou
  The aim of this study was to determine the physicochemical composition of Bennimix Baby Food (BBF): a traditional weaning food produced in Sierra Leone and compared with cerelac which is similar to BBF in appearance. Results revealed that BBF was lower in protein content which was 14.1 g, but higher in carbohydrate, fat, fibre, ash, moisture and energy as compared to cerelac in the following amounts, 73.3, 6.3, 2.8, 2.1, 3.6 g and 478 cal, respectively. Vitamins for BBF were very small in quantity. Cerelac has significant (p<0.05) higher minerals than BBF and for the % protein calories it was 13.7%. The amino acids, BBF was lower in the age category of 0-1 year as stipulated by FAO/WHO expert report but higher in the second category (2-5 years). Some of the amino acids like Leucine, lysine threonine, methionine + cystine were 80, 60, 44 and 54 (mg gN-1), respectively. The pasting properties of BBF were not significantly different (p<0.05) with cerelac. Some functional properties, BBF revealed good attributes as compared to cerelac and the difference was significant (p<0.05). Sensory qualities, flavour and taste were rated higher than cerelac however the others were rated lower than cerelac. BBF was successfully compared with Cerelac.
  Irakoze Pierre Claver , Haihua Zhang , Qin Li , Zhou Kexue and Huiming Zhou
  Ultrasonic technology was applied for polysaccharides extraction from the Chinese malted sorghum and Response Surface Methodology (RSM) was used to optimize the effects of processing parameters on polysaccharides yields. Three independent variables were ultrasonic power (X1), extraction time (X2) and ratio of water to raw material (X3), respectively. The statistical analysis indicated that three variables and the quadratic of X1 and X2 had significant effects on the yields and followed by the significant interaction effects between the variables of X2 and X3 (p<0.05). A mathematical model with high determination coefficient was gained and could be employed to optimize polysaccharides extraction. The optimal extraction conditions of polysaccharides were determined as follows: Ultrasonic power 600 W, extraction time 4 min, ratio of water to raw material 30 ml/g. Under these conditions, the experimental yield of polysaccharides was 17.08±0.33%, which was agreed closely with the predicted value 17.06%.
  Irakoze Pierre Claver , Haihua Zhang , Qin Li , Huiming Zhou and Kexue Zhu
  The work consisted in optimizing steeping and germination condition and their effect on sorghum grain in term of malt loss, Soluble Solid (SS) yield, cold paste viscosity, amylase activity, tannin and protein content. The factors studied included steeping time and temperature with temperature and time of germination. Germination significantly affected the increase in malt loss, SS yield, amylase activity and protein content with a decrease in cold paste viscosity and tannin content of sorghum. Optimum conditions for sorghum were: steeping time for 24 h at 31oC and 4.5 d of germination at 30oC. Values predicted at optimum conditions by the response surface model for all responses were experimentally tested and close agreement between experimental and predicted values was observed.
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