Health flours

The preparation of soy protein products is described in this chapter, from the simpler to the more complex, but the technology did not develop in such an orderly fashion. Crude forms of SF were sold in the United States as early as 1926, as health flours (Smith Circle, 1972). SFs were initially made from whole soybeans, then from batch hydraulic-pressed or continuous screw-pressed (expeller) cakes, and later from solvent-extracted meals. 

Safety- or health-hazard ehmination, as in collection of siliceous and metalhc dusts around grinding and drilling equipment and in some metallurgical operations and flour dusts from milling or bagging operations... 

Employees must receive health sirveillance for certain work (eg work with flour, lead, chrome, asbestos, noise, isocyanates and some chemicals. 

Class III recalls are those that involve violations of the law, but for which a health hazard is remote. Examples in this case include insect parts or droppings in flour, the marketing of a product without an approved NDA, unacceptable disintegration or dissolution of tablets, or swollen cans of certain food products [23],... 

The following health and safety points have to be made raw flour is not safe to eat it can contain bacteria that are harmful to health. For this reason it is essential that hands are washed not only before starting work but also afterwards if raw flour has been handled. 

Some plants regularly eaten by humans contain neurotoxins that pose serious health problems. On Guam, for example, the seeds of Cycas circinalis used to be an important source of carbohydrates. Seeds of Cycas rumphii were ground into flour for tortillas. However, the seeds contain jS-N-methylamino-i-alanine, a suspected excitotoxin that overstimulates and destroys nerve cells. This compound causes a parkinsonism-like disease in macaques (Spencer et al, 1987). Other toxins have been proposed to be responsible for the disease, among them cycasin, another cycad toxin (Stone, 1993). 

An analysis of competing products and potential substitutes revealed that morama products will potentially compete with a number of other, well-established products and brands that are already commercialized. These include soy-based products such as soy milk, soybean oil, and high protein soy flour. The direct implication of this is that for morama bean products to compete on price directly with the competing products, it will need to do so based on the health benefits or other novelty value identified by the current Marama II FP-6 project consortium. Without these, it may prove to be very challenging to the feasibility of these products. 

Comparison of various oat fractions showed the following potency of TAC pearlings (2.89-8.58 TE/g) > flour (1.00-3.54 TE/g) > trichome (1.74 TE/g) = bran (1.02-1.62 TE/g) (H7). The antioxidant activity of rye extracts was significantly correlated with their total content of monomeric and dimeric hydroxycin-namates. These data suggest that rye products may be a source of dietary phenolic antioxidants that may have potential health effects (A13, E3). 

Baking soda can be purchased at health food stores, supermarkets (located among the baking products, like flour or baking powder), drug stores or a pharmacies. 

The lead (II) ion also is toxic to fishes and plants. In a recent report on lead poisoning, an adult was hospitalized due to severe anemia and other health-related problems. A high lead-blood concentration was found in all the family members. Subsequently, it was discovered that the family was eating flour contaminated with a high level of lead (38.7 mg/g). 

Today, a moderate quantity of Jerusalem artichoke is recommended in diets aimed at countering diabetes and obesity. Eating Jerusalem artichoke daily, however, could become monotonous. Fortunately, foods incorporating tuber extracts also provide the health benefits of Jerusalem artichoke. Flour from Jerusalem artichoke, for instance, replaces wheat flour in a range of food products aimed at the weight-loss, health food, and diabetic food markets (Roberfroid and Delzenne, 1998). Jerusalem artichoke is also being added to butter, puree, drinks, and other products aimed at diabetics. 

The flour made from Jerusalem artichoke tubers is a low-calorie, fat-free source of energy and fiber, which is rich in nutrients, including calcium, potassium, and iron. For the health food market, Jerusalem artichoke flour is often included in products that also contain live bacteria, especially bifidobacteria. The bacteria (probiotic) and food substrate (prebiotic) act to maintain a healthy balance of microflora in the colon (see below). 

In addition to pure inulin and fructooligosaccharides, Jerusalem artichoke is processed in a number of different ways for the health food market. Jerusalem artichoke flour is used in a wide range of foods, such as pasta for diabetic diets, for example, while extracts are sold in pill form for their health-promoting properties. 

B. Fubini, I. Fenoglio, R. Ceschino, M. Ghiazza, G. Martra, M. Tomatis, P. Borm, R. Schins, and J. Bruch, Relationships between the state of the surface of four commercial quartz flours and their biological activity in vitro and in vivo, Int. J. Hyg Environ Health 207, 89-104 (2004). 

Source Reprinted from Health Canada, Health Protection Branch consultative document on draft proposals-sub-jects (1) fortification of flour and pasta with folic acid, (2) harmonization of flour enrichment with the United States of America, (3) optional enrichment of flour. 

The chemical structure of phytosterols is similar to that of cholesterol so that these compounds may be involved in oxidative reactions. Przybylski and Eskin (42) found some oxidation products formed from plant sterols during storage of fried food products. Similar oxidation products were found in soybean oil and wheat flour (43). In light of health concerns associated with cholesterol oxidation products, potential health risks of phytosterol oxidation products are now receiving serious attention. 

---