Evidence map›Paper›PMID 30042581›Full record

ArticleJournal of food science and technology2018

Effect of feed components on quality parameters of wheat-tef-sesame-tomato based extruded products.

Mulugeta T Sisay, Shimelis A Emire, Hosahalli S Ramaswamy, Tilahun S Workneh

Open access · bronzeAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
1.1field-weighted citation impact, top 25% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 19 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 3 institutions in 3 countries.

Mulugeta T SisaySchool of Chemical and Bio-Engineering, Addis Ababa Institute of Technology (AAiT), King George VI Street, 1000 Addis Ababa, Ethiopia.
Shimelis A EmireSchool of Chemical and Bio-Engineering, Addis Ababa Institute of Technology (AAiT), King George VI Street, 1000 Addis Ababa, Ethiopia.
Hosahalli S Ramaswamy2Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111 Lakeshore, Ste. Anne-de-Bellevue, QC H9X 3V9 Canada.
Tilahun S WorknehSchool of Engineering, Bio-resources Engineering University of Kwa-Zulu Natal, Private Bag X0 l, 1 Carbis Road, Scottsville, Pietermaritzburg, 3209 South Africa.
Addis Ababa Science and Technology University · ETMcGill University · CAUniversity of Zululand · ZA

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Wheat flour is one of the principal ingredients in extruded wheat products. Wheat-based extruded products have relatively low protein and high gluten contents as well as a high glycemic index. Incorporation of nutrient-rich supplements could overcome those limitations. A D-optimal statistical experimental design was used to develop high-value and nutrient-rich extruded products by supplementing wheat flour (WF), with tef flour (TF), sesame protein concentrate (SPC) and tomato powder (TM). Effects of feed compositions on physical and functional properties of the extruded products were evaluated and modeled using an artificial neural network (ANN). SPC contributed to elevate the protein and simultaneously lower the carbohydrate content of the extruded products while TF and TM contributed to improving crude fiber and antioxidant properties. Evaluated physicochemical properties were adequately predicted by the ANN models (

Indexed as

Artificial neural networkD-Optimal designExtrusionFeed formulationFunctional productsNutrient snacks

Identifiers

PMID30042581
PMCPMC6033795
OpenAlexW2802797946

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.