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Fibre is assuming an increasingly important role in the UK diet, and therefore it is essential that we understand how it may affect nutritional status. Currently there is concern about the effect of fibre on mineral metabolism, since it has been shown to reduce the absorption of some minerals, such as iron and zinc, from the diet.

A summary of papers given at a recent conference on this topic

Wheat is considered nutritionally poor, due to deficiency of essential amino acids such as lysine and threonine, whereas fenugreek (Trigonella faenum graecum L.) flour has a high protein content (25 per cent), lysins (5.7g/16gN), soluble (20 per cent) and insoluble (28 per cent) dietary fibre besides being rich in calcium, iron and beta‐carotene. Fenugreek seeds contain 20 per cent soluble fibre (gum), which can act as functional agent in wheat dough. The presence of bitter saponins in fenugreek seeds limits their acceptability in foods. However, it has been possible to debitter fenugreek seeds by using various domestic processing methods. Therefore, their use can be exploited as functional and nutritional food as well as therapeutic agents. Hence, in the present study efforts have been made to develop wheat‐fenugreek‐based health bread.

In commonly grown varieties of wheat, namely WH‐423, and fenugreek namely Pusa, early bunching was obtained. Fenugreek seeds were divided into three portions. One portion was left unprocessed (raw), while the other two portions were soaked (12hr at 37^○C) and germinated (48hr at 37^○C) separately. Soaked and germinated samples were dried at 55‐60^○C. Dried samples of raw, soaked and germinated seeds were ground to fine powder. Fenugreek seed powder (raw, soaked and germinated) was blended separately with wheat flour at different levels, namely 5, 10, 15 and 20 per cent. Breads from control and supplemented flours were baked in replicates. Baking, organoleptic and nutritional characteristics were analysed in the control and supplemented breads. The data were statistically analyzed in complete randomized design for analysis of variance according to the standard method.

Supplementation of wheat flour with fenugreek flour from 5 to 20 per cent levels increased the protein, lysine, minerals and fibre contents of bread. Additions of fenugreek (raw, soaked and germinated) up to the level of 15 per cent produced bread with a satisfactory loaf volume and other sensory quality attributes (crumb colour, crumb texture, taste etc.), whereas the 20 per cent level of supplementation caused a depression effect in loaf volume and the breads were found to be bitter in taste, However, among the various supplemented breads, germinated fenugreek flour‐supplemented bread at 15 per cent level showed satisfactory baking and organoleptic characteristics and contained an appreciable amount of protein (24 per cent), total lysine (3.02g/100g protein), dietary fibre (12.04 per cent) and minerals.

Fast food are becoming as popular, as in developing countries. Keeping this fact in view, in the present study, health breads were prepared. The developed product had good acceptability, was nutritionally rich and had therapeutic value. So, these can be considered for commercialization.

As fenugreek seeds contain 20 per cent soluble fibre (gum), and 5.7g/16gN lysine contents, the soluble fibre of fenugreek seeds has been reported to reduce blood sugar and cholesterol levels. Therefore, their use can be exploited in the development of health foods.

Because dietary fibre has been recognized as a major ally to the maintenance of a healthy body as well as to help against the development of some chronic diseases, this paper aims to study the level of knowledge of a relatively wide range of people about the health effects related to the ingestion of dietary fibre in appropriate dosages.

A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 6,010 participants. The data were collected from 10 countries in three different continents (Europe, Africa and America) and measured the level of knowledge regarding different health benefits from dietary fibre. The questionnaires were applied by direct interview after verbal informed consent.

The results obtained considering the general level of knowledge revealed a considerable degree of information about the benefits of fibre (average score of 3.54 ± 0.5, on a scale from 1 to 5). There were significant differences between genders (p < 0.001), with higher average score for women, and also for level of education (p < 0.001), with higher score for university level. The living environment also showed significant differences (p < 0.001), with people living in urban areas showing a higher degree of knowledge. Also for countries the differences were significant (p < 0.001), with the highest score obtained for Portugal (3.7), and the lowest for Croatia, Italy, Latvia, Macedonia and Romania (3.5). However, despite these differences, the results showed that for all the countries the degree of knowledge was good (above 3.5), corresponding to a minimum level of knowledge of 70 per cent.

This work is considered important due to the wide coverage, including so many countries inclusive with different social and cultural settings. The study allowed concluding that, in general, the participants in the study were quite well informed about the benefits of dietary fibre for the improvement of human health, regardless of gender, level of education, living environment or country. This finding is very relevant considering the diversity of people that composed the sample and reinforces the necessity of continuing with educational policies aimed at providing the general population with the knowledge that might help them make appropriate food choices.

Impelled by the urgency of the energy crisis, one of business management's newest disciplines is spreading into most industrial and governmental organisations. Energy management, in common with its more established counterparts, is rapidly developing its own litany and identity. It is estimated that there are now approximately 7,000 energy managers in the UK. They have their own publications, seminars and exhibitions; they are supported by a welter of government sponsored advisory services and they are courted by an ever increasing number of consultants and experts.

A recent report by the Child Health and Nutrition Working Party of the British Dietetic Association discussed the effects of changing the diets of pre‐school children along the lines currently suggested for adults. Neither the NACNE nor the COMA Reports made specific recommendations for children under five: COMA specifically excluded them and NACNE stressed the potential dangers of modifying children's diets to reduce fat and increase fibre intake. Concern has been expressed amongst dietitians that widespread media coverage of the need for dietary change, in the absence of specific recommendations for children, could result in the extension of the general guidelines to young children.

Introduction Over the last ten years there has been a rapid increase in the architectural use of fabrics. They are mainly used to provide lightweight, large‐span, translucent roofs which are economical and visually exciting. The structures range in scale from pavilions and canopies in the park through to covered retail malls and stadium roofs of 10 acres. The expertise in the design and execution of these structures originally lay with a small number of specialist engineers and fabricators. This expertise has now broadened and, with increasing use of computers for processing the complex geometry and with improvements in the fabrics themselves, it is likely that they will continue to proliferate.

Wheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.

Whole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.

Results showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.

The present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

Section 1 of the Merchandise Marks Act, 1953, came into force on February 1st, 1954. The whole of the Act, which strengthens the law relating to Merchandise Marks and increases the penalties for offences, is now in operation, and it is thus an offence to apply a false or misleading trade description to goods or to sell goods to which a false or misleading trade description is applied. “Trade description” means any description, statement or other indication, direct or indirect

Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree.

Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles.

The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands.

It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles.

Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.