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Record W2765217802 · doi:10.1155/2017/9536716

Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

2017· article· en· W2765217802 on OpenAlex

Why this work is in the frame

A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.

fundA Canadian funder is recorded on the work.
no affNo Canadian affiliation: this work is invisible to an affiliation-only frame.
No Canadian affiliation. An affiliation-only frame, the usual design, would never have seen this work. It is one of the works that make the case for inverting the frame.

Bibliographic record

VenueJournal of Food Quality · 2017
Typearticle
Languageen
FieldAgricultural and Biological Sciences
TopicFood Quality and Safety Studies
Canadian institutionsnot available
FundersInternational Development Research Centre
KeywordsFood scienceDPPHChemistryAntioxidantComposition (language)ProximateChemical compositionFerricBiochemistryOrganic chemistry

Abstract

fetched live from OpenAlex

The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis , Amaranthus viridis , and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased (<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" id="M1"><mml:mi>p</mml:mi><mml:mo>&lt;</mml:mo><mml:mn fontstyle="italic">0.05</mml:mn></mml:math>) the carbohydrate and moisture contents. Significant (<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" id="M2"><mml:mi>p</mml:mi><mml:mo>&lt;</mml:mo><mml:mn fontstyle="italic">0.05</mml:mn></mml:math>) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.

Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.

Full frame distilled prediction

Teacher imitation

Not calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.

metaresearch head score (Codex)0.001
metaresearch head score (Gemma)0.000
Version: codex-gemma-dda1882f352aValidation status: machine_predicted_unvalidated
Candidate categoriesnone
Consensus categoriesnone
DomainCandidate signal: none · Consensus signal: none
Study designCandidate signal: Observational · Consensus signal: none
GenreCandidate signal: Empirical · Consensus signal: Empirical
Teacher disagreement score0.796
Threshold uncertainty score0.253

Codex and Gemma teacher scores by category

CategoryCodexGemma
Metaresearch0.0010.000
Meta-epidemiology (narrow)0.0000.000
Meta-epidemiology (broad)0.0010.000
Bibliometrics0.0000.000
Science and technology studies0.0000.000
Scholarly communication0.0000.000
Open science0.0000.000
Research integrity0.0000.000
Insufficient payload (model declined to judge)0.0000.000

Machine scores (provisional)

The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.

Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.

Opus teacher head0.071
GPT teacher head0.305
Teacher spread0.234 · how far apart the two teachers sit on this one work
Validation statusscore_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it