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The aim of this study is to evaluate oil and water absorption capacity of wheat, rice, and gram flour. The experiment was designed using Taguchi experimental model for observing best formulations of food powders. The experiment was design according to following formulations i.e. wheat flour (100, 80, 75, 70, 20 and 10 g), rice flour 100, 80, 75, 70,25,20,10 g) and gram flour (100, 80, 75, 70, 25,10g) were used to make food powder formulations. Each sample with formulations were analyzed for physiochemical and functional properties. The observations were determined (i.e., moisture, loose bulk density, tapped density, ash, dry matter, gluten, and functional properties swelling capacity, least gelation concentration (LGC), foam capacity (FC), foam stability (FS), emulsion capacity (EC), oil holding capacity (OHC) and water holding capacity (WHC)). The present study was resulted that the highest value of moisture, loose bulk density, tapped density, dry matter, gluten, swelling capacity, least gelation concentration, foam capacity, foam stability, emulsion capacity, water holding capacity and oil holding capacity were 55.54%, 0.97 g/mL, 0.98, 66.46%, 0.98%, 4.42%, 32.28%, 15.67, 26.77%, 20.24%, 22.49%, 20.22 g of water/g of flour and 22.53 g of oil/g of flour, respectively. The obtained results showed a remarkable wheat, rice and gram flours of water holding capacity and oil holding capacity, which indicates the enhanced hydrophobic character of proteins in the flours. The results were confirmed under industrial conditions, and can be considered as favorable for the preparation of viscous foods such as soups, gravies and bakery products. As well as wheat, rice and gram flour would improve the texture and quality of those foods products which are currently prepared from wheat, rice and gram flour. [ABSTRACT FROM AUTHOR]

Soil management practices are used to enhance soil organic carbon, fertility, and crop productivity around the world. However, accurate information about the appropriate amount of straw incorporation is not available, because it is generally believed that at least 30% of the soil surface should be covered by straw, which is not implemented in all field environments. Therefore, a two-year (2016–2017) field experiment was conducted to investigate the impact of different percentages of straw incorporation and tillage methods, i.e., reduced tillage (RT) and conventional tillage (CT), on crop yield, soil organic carbon (SOC), total nitrogen (TN), and soil carbon storage (SCS) in rice–wheat cropping systems, under eight treatments. The experimental results showed that the greatest reduction in soil dry bulk density ( ρ b ) was found under CT with 100% straw coverage (9.79%), whereas the least reduction occurred under CT with no straw (1.31%). The mean TN concentration, soil organic matter (SOM), and soil carbon storage (SCS) were significantly higher by 0.98 g/kg, 17.07%, and 14.20%, respectively, under reduced tillage with 60% straw incorporation (RTsi60) compared with all other treatments. Our findings demonstrate that the incorporated wheat residues resulted in the highest rice production (7.95–8.63 t/ha) under RTsi60. We recommend the adoption of reduced tillage with 60% straw incorporation to increase rice yield, improve soil structure, and enhance TN, SOM, and SCS in paddy soil under rice-wheat rotation fields for agricultural sustainability. [ABSTRACT FROM AUTHOR]