bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in lipid components during the development of the french bean seed (Phaseolus vulgaris)
Authors: Kermasha Selim , Van Voort Frederik R. De , Metche Maurice
Published: October 2006

Changes in lipid classes, fatty acid composition and distribution have been monitored during the germination, development and maturation of the French bean seed Phaseolus vulgaris. A lipase activity profile over time was also determined. Ungerminated seeds contained high levels of triglycerides and free fatty acids, but low levels of polar lipids, monoglycerides, and diglycerides. Five days after germination there was a decrease in the quantity of triglycerides and free fatty acids and a concomitant increase in the levels of monoglycerides, diglycerides, and polar lipids. As development and maturation progressed, triglycerides increased substantially at the expense of mono‐ and diglycerides. Ungerminated seeds contained high levels of C20‐C22 fatty acids which decreased after germination with a concomitant increase in C16‐C18 unsaturated fatty acids. A study of the fatty acid distribution among the different classes of lipids demonstrated that 55% of the unsaturated fatty acids in the ungerminated seeds were present in the triglycerides, whereas the remainder were distributed among the mono‐ and diglycerides as well the other lipid classes (free fatty acids, polar lipid, and sterols). Five days after germination, the majority of these unsaturated fatty acids were found in the glyceride form. Overall the lipid classes, fatty acid composition and distribution changes during development and maturation of the French bean seed indicated that it shares many of the characteristics of soya bean development.
Depression of cellulose digestion by esterified cinnamic acids
Authors: Jung Hans‐Joachim G. , Sahlu Tilahun
Published: October 2006

Cinnamic acids commonly found in forages were esterified to cellulose and tested for their inhibition of cellulose degradation by mixed cultures of rumen microorganisms in vitro. Concentrations of cinnamic acids used in the cellulose esterification procedure were 20–100 g kg−1, but measurement of actual ester concentrations by alkaline extraction were not possible for solka floc cellulose and ranged from 0–9.1 g kg−1 for Whatman No. 54 filter paper. Cinnamic acid esters significantly depressed cellulose digestion. For both cellulose sources, caffeic acid was the most inhibitory compound. Solka floc cellulose digestion was also inhibited by sinapic acid, whereas p‐coumaric and ferulic acids also depressed digestion of filter paper cellulose. The proportions of volatile fatty acids produced by fermentation of filter paper were not altered by cinnamic acid esters. Esterified cinnamic acids depressed cellulose digestion to a significantly greater extent than did free cinnamic acids. The data suggest that the natural form of cinnamic acids (ester‐linked to cell wall fibre) are inhibitors of microbial digestion at concentrations reported to occur in forages.
Saponin content of soya and some commercial soya products by means of high‐performance liquid chromatography of the sapogenins
Authors: Ireland Philip A. , Dziedzic Stanley Z. , Kearsley Malcolm W.
Published: October 2006

Quantitative high‐performance liquid chromatography of the sapogenins was used to estimate the saponin content of soya beans (Glycine max (L.) Merr.) and commercially prepared soya flours, protein concentrate, protein isolate and soya milks. The level of saponin in whole soya beans as estimated (0.47%) was in agreement with other recent estimates. Saponins were also found in the various soya flours (0.43–0.67%), protein isolate (0.76%), soya milks (0.022–0.026%) but not in the protein concentrate.
Studies on yield, extracted leaf protein and deproteinised extract of winged bean grown as a biennial crop
Authors: Banerjee Anjana , Chanda Sunanda , Sasmal Bibhas C. , Bagchi Dipak K.
Published: October 2006

The possible use of the long vegetative growing period of the winged bean, when grown as a biennial crop, as a source of extractable leaf protein was investigated in this study. The dry top yield of the crop during this period increased curvilinearly with time and followed the logistic growth law. A linear decrease with age was noted for the total and protein nitrogen extractability of this crop whereas the nitrogen percentage in dry matter of leaves and the extractable leaf protein yield gave a quadratic response. Unfractionated and heat fractionated proteins extracted from the leaves contained 61.9–85.3% protein, 4.6–12.8% fat, 0.2–4.6% ash, 0.5–2.7% crude fibre and 34.2–43.7 mg 100 g−1 β‐carotene on moisture free basis. The deproteinised juice, left after protein extraction, was also found to be ideally suited as a microbial growth medium for protein rich biomass production.
Foods protected by the important biological antioxidant: Uric acid
Authors: Farr David R. , Löliger Jürg , Savoy Marie‐Claude
Published: October 2006

Uric acid has been proposed as an antioxidant in biological fluids especially in humans. It is shown that uric acid can be used effectively to protect food and model food preparations against oxidation. Precooked cereal flakes and food emulsions were stabilised with varying levels of uric acid.
Effect of processing methods on product characteristics, lipid, fatty acid composition and oxidative stability of smoke‐dried beef
Authors: Igene John O. , Tukura Danladi H.
Published: October 2006

Smoke‐dried beef was pre‐processed with water or by pressure cooking, weight losses were 50 and 54% respectively, with the rate of drying faster in the latter. There was a greater loss of total lipid and triglycerides in pressure cooked samples but the reverse was true for the phospholipids. The proportions of saturated and monoenoic fatty acids were slightly higher in the water cooked products although total unsaturation was slightly lower, the values being 37 and 39%, respectively. The fatty acid composition of the phospholipids was similar for both treatments except that the levels of polyenoic fatty acids were 16.4 and 14.43%, respectively in water and pressure cooked samples. Of the polyenes C20:4 accounted for about 75% of the fatty acids in the water cooked samples, compared with 40% with pressure cooking. After 60 weeks of storage at room temperature, pressure cooked samples were found to be more stable oxidatively: malonaldehyde was the principal oxidative by‐product in both treatments.
Changes in lipid class and fatty acid composition during maturation of mesocarp of oil palm (Elaeis guineensis) variety dura
Authors: Bafor Maureen E. , Osagie Anthony U.
Published: October 2006

The deposition of oil, major lipid classes, and the constituent fatty acids of the oil palm fruit mesocarp were investigated to gain a better insight into the accumulation of these components. The oils were extracted with chloroform‐methanol 1:2 (v/v) and were fractionated by silicic acid column chromatography into classes. Fatty acids were analysed by gas‐liquid chromatography. Shortly after anthesis, lipids, mainly phospho‐ and glyco‐lipids, were a small proportion of the mesocarp. With time the lipid content increased, until at maturity it accounted for about 60% of fresh mesocarp weight. Approximately 97% of the lipid at maturity was neutral lipid, essentially triacylglycerol. Maximum oil quantity was obtained at 22 weeks after anthesis. The active lipid accumulation period was from weeks 18 to 22 after pollination. Contrary to previously published data, palmitic, oleic and linoleic acids were characteristically present at all stages of oil accumulation. Linolenic acid was present in the neutral lipids from immature mesocarp of the oil palm fruit, but was probably diluted out in mature palms. Appreciable amounts of linolenic acid were present in the polar lipid fractions.
Physicochemical, milling and cooking quality of rice as affected by sowing and transplanting dates
Authors: Dhaliwal Yawinder S. , Nagi Har P. S. , Sidhu Gurdial S. , Sekhon Kashmira S.
Published: October 2006

The physicochemical, milling and cooking characteristics of three commercial varieties of paddy viz. Jaya, PR 106 and Pb. Basmati no. 1 as affected by different dates of sowing nursery and transplanting, were investigated. Grain yield was adversely affected with late sowing and transplanting dates. Significant differences were recorded on the yield of head rice and brokens in the three varieties grown under different sowing and transplanting dates. The effect of normal and late dates of sowing on 1000‐kernel weight and grain dimensions was significant for both paddy and milled rice. Protein content of rice was not affected by sowing dates but late transplantings resulted in higher values. Free fatty acids in rice and bran were significantly increased with late sowing and transplanting dates, however, the amylose content decreased under these situations. Late transplanting dates decreased the minimum cooking time but increased the solid losses in gruel. The late transplantings deteriorated the organoleptic properties of cooked rice and had higher values for clearing and spreading.
Dynamic rheological measurements on heat‐induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate
Authors: Egelandsdal Bjorg , Fretheim Kristen , Samejima Kunihiko
Published: October 2006

Myosin solutions and suspensions have been monitored during heating at pH 6.0 by using dynamic rheological measurements. The storage modulus (G′), the loss modulus (G) and the phase angle (δ) all showed a marked dependence on ionic strength in the temperature range 25–75°C. The filamentous gels (ionic strength <0.34) displayed a temporary reduction in G′ at temperatures between 50 and 60°C, presumably due to denaturation in parts of the rod portion of the myosin molecule. In the same temperature region the concentration dependence of G′ changed by a power of 2. The loss modulus also showed a marked concentration dependence, while the phase angle varied with concentration primarily at low (<50°C) temperatures. For the final gels, heated to 75°C, only G′ indicated marked differences due to different protein concentrations and ionic strengths; all gels were almost completely elastic (δ⋍1°). Adenosine triphosphate was shown to have a pronounced temporary effect on the filamentous gel formed at low temperatures, i.e. on the gel with the highest concentration dependence, while pyrophosphate had no such effect. However, both adenosine triphosphate (or rather its hydrolysis product: adenosine diphosphate) and pyrophosphate appeared to have a small, lasting effect on the heat‐gelling ability of myosin: the former a detrimental effect, the latter an improvement.
Identification and determination of volatile constituents in wines from different vine cultivars
Authors: Baumes Raymond , Cordonnier Robert , Nitz Siegfried , Drawert Friedrich
Published: October 2006

Volatile constituents of experimental wines from five white vine cultivars (Terret, Ugni Blanc, Clairette, Sauvignon, Picpoul) and from five red vine cultivars (Cinsaut, Carignan, Grenache, Cabernet‐Sauvignon, Syrah) were analysed using standard liquid‐liquid extraction, chemical fractionation, adsorption chromatography on silica gel, low‐ and high‐performance gas‐liquid chromatography and gas chromatography‐mass spectrometry. One hundred and twenty two substances were positively identified and 15 tentatively identified. Fourteen of them had not been detected previously in wine. Some sensory evaluation of the various separated compounds was also attempted and a total of 131 volatile constituents were quantified in triplicate with calculation of the 95% confidence limits. The proportions and biogenesis of these constituents are briefly discussed.
Phenolic acids in the jute plant (corchorus capsularis)
Authors: Mosihuzzaman M. , Chowdhury T. A. , Mollah A. H. , Theander Olof , Lundgren Lennart N.
Published: October 2006

The bark and the stem of unretted jute plant (Corchorus capsularis) were found to contain various free, glycosidic and ester‐linked phenolic acids. From an 80% aqueous ethanol extract, p‐coumaric, ferulic, caffeic, vanillic and p‐hydroxybenzoic acids were identified and quantified. p‐Coumaric acid, the major component, and β‐sitosterol were isolated and characterised.
Effects of wheat proteins on the viscoelastic properties of starch gels
Authors: Lindahl Lennart , Eliasson Ann‐Charlotte
Published: October 2006

The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G′, and the phase angle, δ, were found to be most sensitive to the composition of the starch gel. When starch was gelatinised in presence of gluten it was found that G′ increased for wheat and rye starches, whereas the presence of gluten proteins caused the opposite effect to maize starch. The viscoelastic behaviour of the other starches was not affected by the presence of gluten. A water soluble wheat protein fraction had the same effect on the viscoelastic behaviour of wheat starch as gluten, whereas ligolin behaved like a polar lipid.
Extractability and bioavailability of zinic, nickle, cadmium and copper in three Danish soils sampled 5 years after application of sewage sludge
Authors: Sanders J. Roger , Adams Trevor McM. , Christensen Bent T.
Published: October 2006

Soils from three Danish experiments testing identical quantities of sewage sludge were sampled 5 years after the application of sludge ceased. Chemical studies on the soils involving single and sequential extractions, displaced solution measurements and plant uptake experiments in a glasshouse showed that sludge‐added Zn, Ni, Cd and Cu persisted in extractable and bioavailable forms in the topsoils and that soil pH and texture influenced their chemistry and availability. The EDTA‐extractabilities of native and of sludge‐added Cd were similar, but native Zn, Ni and Cu were less extractable than sludge‐added metals. 0.1 M‐calcium chloride was the best extractant for predicting plant uptake. In some cases a chelating extractant combined with pH measurements is suitable if a single reagent is to be used for all four metals.
A small, simple sorghum decorticating device
Authors: Ali Rustom M. , Wills Ron B. H.
Published: October 2006

A small commercially available laboratory mill was found to be suitable to dehull small batches of sorghum grain. The device used one grinding plate and an agitating dimpled plate and took about 1 min to adequately dehull the grain. At the completion of dehulling period decorticated grain was collected directly in a sample holder. Data from various cultivars, grain sizes and types of grain were reproducible. It only required 10 s to clear the device between samples.
Peptic hydrolysis of gluten, glutenin and gliadin from wheat grain: Kinetics and characterisation of peptides
Authors: Masson Philippe , Tomè Daniel , Popineau Yves
Published: October 2006

The kinetics of the hydrolysis of gluten, glutenin and gliadin by pepsin was studied by following the reaction of the hydrolysate with ninhydrin and by SDS‐gel electro‐phoresis. Glutenin was more rapidly hydrolysed than native molecules of gliadin and produced components of different size. The first stage of hydrolysis of gliadin resulted in the formation of fragments mainly in the range 25 000 and 10 000 daltons whereas polypeptides generated from glutenin had subunits of molecular weight (MW) in the range 65 000, 30 000 and 10 000. Further hydrolysis resulted in the formation of subunits of MW around 24 000 and 14 000 for glutenin and gliadin respectively. The final stage of hydrolysis produced a quantity of peptides of MW under 10 000 and a small quantity of free amino acids. No obvious differences in the molecular weights of the polypeptides released were found when the enzyme to gliadin ratio was varied. Components obtained from glutenin and gliadin were further characterised after gel filtration on Sephadex G50. Large polypeptides derived from both gliadin and glutenin contained large amounts of proline and glutamate. Surface hydrophobicity of derived components were different, and inferior to, those of the reduced glutenin and native gliadin. Reduction of disulphide bonds of digested polypeptides of glutenin showed the existence of peptides branched by interchain disulphide bonds. Peptic cleavage sites were probably located differently in glutenin and gliadin molecules.
Rain damaged wheat tester: An instrument for the rapid assessment of sprouted grain at silos
Authors: Barnes William C.
Published: October 2006

A small unit for the rapid assessment of sprouted grain in cereal samples has been developed. The technique is based on the use of a β‐amylase‐resistant α‐amylase chromogenic starch substrate, and is therefore specific for α‐amylase. Extraction time for α‐amylase from the grain is 30 s using a blender. Incubation time with the substrate in the unit is 3 min. Results are expressed as the percentage of sprouted grain in the sample. The small size of the unit, and the rapid warm‐up time, enable the unit to be readily moved between grain receival points. The unit is electrically mains operated.
Measurement of protein in tannin‐protein precipitates using ninhydrin
Authors: Marks David , Glyphis John , Leighton Mark
Published: October 2006

A method was tested for quantifying protein in precipitated tannin‐protein complexes in which protein was hydrolysed with acid and the amino acids released were measured with ninhydrin. Unlike previously published methods, this technique requires no prior separation of tannin and protein and can be used to compare the binding of different soluble proteins to tannins under identical conditions. The method was used to compare the precipitation of bovine serum albumin, porcine pancreatic protease, β‐glucosidase and γ‐globulin by tannic acid. The amount of tannic acid required to precipitate maximal amounts of protease and β‐glucosidase was approximately 7–8 times that required to cause maximal precipitation of albumin and γ‐globulin when tested with 2 mg ml−1 protein. All protein preparations contained a fraction (10–40% of total protein) which was not precipitated by tannic acid. Protein in tannin‐protein precipitates produced in a standard haemanalysis assay were also measured with ninhydrin. Per cent precipitation at each tannic acid concentration as measured with ninhydrin was identical to that determined by haemanalysis within the linear portions of the binding curves produced by the two methods. These results confirm that the ninhydrin method accurately measures precipitation of protein by tannin.
Influence of the degree of hydrolysis on the solubility of the protein hydrolysates from sardine (Sardina pilchardus)
Authors: Quaglia G. B. , Orban E.
Published: October 2006

The influence of different degrees of hydrolysis on the solubility of sardine proteins and on its correlation with the molecular weight distribution of the protein hydrolysates was examined. All the hydrolysates showed high solubility with a more pronounced reduction for products with a lower degree of hydrolysis in acid pH at both high and low ionic strength. Furthermore, from the gel‐chromatographic analysis, a decrease was noted in the high molecular weight fraction as the degree of hydrolysis increased.
Wheat‐bug damage in New Zealand wheats. Development of a simple SDS‐sedimentation test for bug damage
Authors: Cressey Peter J. , McStay Catrina L.
Published: October 2006

Lines of three varieties of New Zealand wheat (cv. Aotea, Oroua and Kopara) damaged by wheat‐bug were investigated. Hydrolysis of gluten proteins was shown to be of the endo‐ rather than the exo‐proteolytic type. Electrophoresis revealed that the bug protease had a high specificity for the high molecular weight (HMW) glutenin subunits. An autolytic assay method was developed based on the decrease in sodium dodecyl sulphate (SDS)‐sedimentation volume for bug‐damaged flours when they were incubated in distilled water for 30 min at 37°C. This method was specific for bug damage and exhibited no interference from other grain defects such as heat damage, field sprouting and laboratory germination.
Three α‐gliadins of Cappelle‐Desprez
Authors: Ewart John A. D.
Published: October 2006

The strong α‐doublet running behind the fastest major α‐gliadin of Cappelle‐Desprez on gel electrophoresis has been separated into three proteins. They were named: slow, middle and fast (S, M and F) from their mobilities on alkaline gels. The amino acid compositions were typical of gliadins, with no free thiol groups. Molecular weights and % amidation were: S31000, 96; M32 000, 94; F29000, 91. No convincing evidence for a glycoprotein nature was found. At acid pH the order seems to be, in decreasing mobility, F, S, M.
Volatile aroma compounds of raw and roasted palm kernel
Authors: Jayalekshmy A. , Narayanan C. S. , Mathew A. G.
Published: October 2006

The volatile aroma compounds of raw and roasted palm kernel, isolated by hydrodistillation, were analysed by g.l.c. and g.c.‐m.s. A number of compounds have been identified for the first time in this commodity. It was found that δ‐lactones and ethyl esters were predominant in the flavour profile. In roasted palm kernels, flavour analysis showed the presence of a number of pyrazines formed during heating. Most of the lactones and esters identified in raw palm kernel were present in the roasted samples also. The flavour concentrate included a number of fatty acids in both the raw and roasted samples, in small amounts.
A study on the occurrence of N‐triacontanol, a plant growth regulator, in tea
Authors: Rao Jenuswamy M. , Natarajan Coimbatore P. , Seshadri Ramachandran
Published: October 2006

The compound n ‐triacontanol, reported to have exceptional plant growth promoting properties, has now been identified as a constituent of tea. Tea wastes from instant tea processing, green tea and black tea have decreasing quantities of this compound in that order. This may be attributed to the higher firing temperatures in the case of green tea and black tea. Polyphenol oxidase does not seem to have any effect as shown byin vitroexperiments.
The protein and the amino acid composition of some rice and maize varieties grown in North Vietnam
Authors: Khoi Bui Huy , Dien Le Doan , Lásztity Radomir , Salgó Andras
Published: October 2006

The protein and amino acid composition of several rice and maize varieties grown in North Vietnam, and their digestibility, was determined.

The protein content (N×5.95) of rice cultivars ranged from 7.0 to 10.8% of which 70–80% was in the glutelin fraction. The true digestibility was relatively good (87.6–91.8%). In general, lysine and threonine were found to be the first and second nutritionally limiting amino acids, except for two varieties, which had a low content of sulphur‐containing amino acids.

The protein content of maize cultivars ranged from 8.4 to 12.9%. Zein and glutelin were the main components occurring in near‐equal quantities (except in the opaque‐2 mutant). The overall amino acid distribution was similar to that of maize grown in other countries. Lysine levels were relatively low, and it was the first nutritionally limiting amino acid, except in the opaque‐2 cultivar, tryptophan being the second one. The digestibility ranged from 87.5 to 91.1%.
Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods
Authors: Jood Sudesh , Chauhan Bhag Mal , Kapoor Amin C.
Published: October 2006

The effects of soaking, cooking, autoclaving and sprouting on the polyphenol contents of eight cultivars of chickpea (Cicer arietinum) and four of blackgram (Vigna mungo) were studied. All the treatments reduced the polyphenols of the legume seeds, but to a varying extent. Sprouting and autoclaving had the most pronounced effect; ordinary cooking and soaking were relatively less effective.
Viscosity studies on the polysaccharide gum from Rhizobium strain CB744
Authors: Beyer Richard , Melton Laurence D. , Kennedy Lawrence D.
Published: October 2006

The apparent viscosity of aqueous solutions of polysaccharide gum from the nitrogen‐fixing bacteria Rhizobium strain CB744 has been determined to ascertain the gum's potential in commercial applications as a food conditioner. Solutions of the rhizobium gum had a viscosity that was dependent on the shear rate and showed thixotropic behaviour. The rhizobium gum solutions had an apparent viscosity of 0·05 Pa s at a concentration of 0·4% and 0·16 Pa s at a concentration of 1·0% when measured at 60 rev min−1 with a Brookfield Synchro‐Lectric viscometer at 15°C. The viscosity of the gum solution showed a moderate decrease with decreasing pH, while Sn2+ and Ca2+ did not have any effect. Interaction with other common food components was examined by adding sucrose, salt and polysaccharide food additives. Addition of sucrose (15%, w/v) reduced the viscosity by about 30%. Up to 2% NaCl had little effect but 3% NaClgave a considerable reduction in the viscosity of the gum. Addition of guar or xanthan gum did not produce a synergistic effect. Pasteurisation and slow freezing had a pronounced and irreversible effect on the viscosity of gum solutions.
Effects of heat treatments of antinutritional factors and quality of proteins in winged bean
Authors: Kadam Santram S. , Smithard Ronald R. , Eyre Michael D. , Armstrong David G.
Published: October 2006

The effects of heat treatments, namely microwave, infrared, hot air oven, autoclaving and cooking in boiling water, on trypsin inhibitor and haemagglutinating activities, tannin and phytate contents, essential amino acid composition and quality of proteins in winged bean, were investigated. The infrared, autoclaving and boiling‐water treatments destroyed most of the trypsin inhibitor and haemagglutinating activities, and reduced the level of tannins. However, the microwave and oven heat treatments had no effect on these constituents of winged bean meal. Lysine and valine contents in the meals from infrared, autoclaving and cooking in boiling water treatments were lower than in untreated meal. There was a significant loss of threonine and arginine due to cooking of beans in boiling water. None of the treatments had any effect on phytate content.

Rats fed on untreated, microwave‐treated and oven‐heated meal diets had low dry‐matter intakes and lost weight significantly. However, remarkable improvements in dry‐matter intake and weight gain were recorded for the diets containing meal from infrared, autoclaving and boiling‐water treatments. The digestibility of proteins in the meal improved from 50 to 84% as a result of infrared and boiling‐water treatments, whereas a noticeable decrease in protein digestibility was observed in oven‐heated meals. There was a significant improvement in biological values and net protein utilisation values for the diets containing meals from infrared, autoclaving and boiling‐water treatments over those of a diet having untreated meal.
Changes in lipoxygenase and hydroperoxide isomerase activities during the development and storage of French bean seed
Authors: Kermasha Selim , Metche Maurice
Published: October 2006

The production of off‐flavour in French bean seed may be related closely to certain enzymic activities. Lipoxygenase and hydroperoxide isomerase activities were investigated during the development and maturation of French bean seed after freeze‐storage or drying. Lipoxygenase and hydroperoxide isomerase activities were determined in French bean seed prior to germination, 5 days after germination, 30 days before maturity, and in the mature succulent green bean (0 days before maturation). Activities of both enzymes were very low before germination, increased dramatically after 5 days of germination, then decreased slightly with time to day 0 before maturity. Blanching treatment inhibited both activities completely when seed was stored for 18 months at −18°C. Lipoxygenase activity increased in the unblanched seed whereas hydroperoxide isomerase activity decreased after 18 months of freeze‐storage at −18°C. Air‐drying inhibited the activities of both enzymes.
In‐silo losses from wheat ensiled in bunker silos in a subtropical climate
Authors: Ashbell G. , Kashanchi Y.
Published: October 2006

The condition of wheat plants ensiled under farm conditions in two successive years was investigated. Net bags with samples were buried at eight different locations in the bunker. Temperature and gas were measured during the fermentation period in these locations.

Chemical analyses of the fresh material and the silages were carried out and dry matter losses were calculated. Mishandlings which were discovered in the first year of the experiment were improved in the second year and decreased losses. Chemical analyses, temperature and gas changes in the two experiments are given.

Mean losses in the middle of the bunker ranged between 2.8 and 16%; near the wall between 10.1 and 22.7%; in the cover layer (middle) losses ranged between 13.9 and 26.7%; and near the wall (cover) it reached between 20.4 and 75.8% DM losses.
Natural occurrence of Fusarium toxins in peanut, sorghum and maize from Mysore (India)
Authors: Bhavanishankar Thimmappaiah N. , Shantha Thimmappaji
Published: October 2006

Peanut, sorghum and maize samples were collected from the wholesale market in Mysore, India, over a period of one year (October 1984 to September 1985). The samples were analysed for the natural occurrence of T‐2 toxin (T‐2), diacetoxyscirpenol (DAS) and zearalenone by thin‐layer chromatography, dermal toxicity test and gas chromatography. Of the total number of peanut samples analysed, 6.9% were positive for the toxic trichothecene(s) (T‐2, up to 38.89 mg kg−1; DAS, up to 2.03 mg kg−1); 4.8% of total sorghum samples analysed contained T‐2 up to 15 mg kg−1. Zearalenone was not found in any of the samples tested, and no toxins were detected in any of the maize samples. Samples marketed during winter and summer periods were contaminated with the toxins. All the toxin‐positive samples except one peanut sample were found in produce stored for more than a week.
Composition of European hake, Merluccius merluccius
Authors: Pérez‐Villarreal Begoña , Howgate Peter
Published: October 2006

Eleven batches of European hake, Merluccius merluccius, caught in waters off Scotland, were analysed. The following mean values were obtained: water 79.04%, total nitrogen 2.96%, ash 1.31%, lipid 2.24%, non‐protein nitrogen 0.304%. There was a small effect of season on these values. The length/weight relationship, the condition factor, and the yields of various parts of the fish were also determined.
Composition and rumen degradability of straw from three varieties of oilseed rape before and after alkali, hydrothermal and oxidative treatment
Authors: Alexander Bryan W. , Gordon Alex H. , Lomax James A. , Chesson Andrew
Published: October 2006

The composition and rumen degradability of straw from three varieties of oilseed rape Brassica napus L. (cv. Bienvenu, Rafal and Jet Neuf) grown under the same conditions were compared. Analysis accounted for greater than 97% of dry matter in each case. Although the composition of the three straws was broadly similar, Jet Neuf had a lower carbohydrate (67% of dry matter) and phenolic (8.4% of dry matter) content and a higher crude protein (9.4% of dry matter) content than Bienvenu (74.5, 10.0% and 5.4% respectively) or Rafal (73.9%, 10.1% and 3.9%, respectively). Values obtained for neutral and acid detergent fibre and acid detergent lignin were consistent with these differences. Additional information about the nature of the polysaccharides present in straw was obtained by methylation of whole straw samples. Degradability measurements in a sheep, made using the nylon bag technique, showed that the rate and extent of dry matter disappearance from Bienvenu and Rafal were virtually identical. Both straws were poorly degraded, showing only a 35% loss of dry matter after extended incubation. Jet Neuf had a higher degradability with 45% of dry matter lost after 72 h. Ammonia treatment had little effect on straw composition and no effect on its degradability. Sodium hydroxide solubilised between 10–20% of the total phenolics initially present in straw and improved the degradability of Bienvenu and Rafal by approximately 10 units but produced little improvement in the degradability of Jet Neuf. Autoclaving straw samples in water at 160°C and 200°C for 1 h resulted in a substantial solubilisation of dry matter. The degradability of the recovered insoluble residues, however, was not increased. Sulphur dioxide, ozone and alkaline hydrogen peroxide selectively degraded phenolic material without modifying the carbohydrate content of the straw. The degradability of ozone‐treated straw was substantially increased, whereas sulphur dioxide treatment had a lesser effect, and treatment with alkaline hydrogen peroxide was largely ineffective. Results obtained are discussed in relation to the structure of rape straw cell walls.
Cassava leaf meal as a replacement for coconut oil meal in pig diet
Authors: Ravindran Velmurugu , Kornegay Erwin T. , Rajaguru Sundara B. , Notter David R.
Published: October 2006

Two feeding trials were conducted to evaluate cassava leaf meal (CLM) as a replacement for coconut oil meal (COM) in tropical pig diets. In each trial, 36 pigs (initial weight, 14.5 kg) were limit fed diets containing 0, 133, 267 and 400 g kg−1 CLM substituted for equal amounts (w/w) of COM in a 179 g kg−1 protein basal diet. An extra‐period Latin‐square changeover design with 2‐week periods was used. Average daily gain and feed efficiency were improved when diets containing 133 g kg−1 CLM were fed, which may be attributed to the higher lysine content of CLM. Daily gain and feed efficiency of pigs fed diets containing 267 g kg−1 CLM were similar to those on the basal diet. Poor performance of pigs fed the 400 g kg−1 CLM diets may be explained by the low energy content and the presence of anti‐nutritional factors, such as cyanide and tannin, in CLM.

Two balance trials were conducted using 16 barrows (castrated male pigs, initial weight, 37.2 kg). Apparent digestibility coefficients for dry matter, energy, protein, cell contents, cell wall and hemicellulose were depressed, whereas those for ash and lignin were improved as CLM was substituted for COM. The data indicate that cassava leaf protein is utilised efficiently, although other nutrients in CLM are not as digestible as those in COM.
Improvement by oxidising agents of the baking performance of pure and composite flours from nigerian‐grown wheats (Lee X and Inia 66)
Authors: Okoli Eric C. , Ezenweke Linus O. , Alaedu Anthony
Published: October 2006

The feasibility of improving the bread‐baking performance of two varieties of Nigerian‐grown wheat (Lee X and Inia 66) in pure and composite flour, using the oxidising agents potassium bromate and ascorbic acid was studied. Composite flour was prepared by mixing pre‐cooked bambara bean (Voandzeia subterranean) flour at levels between 0 and 50% with each of commercial (control), Lee X and Inia 66 wheat flour. Physical and sensory evaluations showed that the performance of straight Lee X and Inia 66 flours was inferior to that of the commercial flour. The commercial flour showed better tolerance to blending with bambara flour, producing acceptable loaves at up to 20% substitution with bean flour; Lee X and Inia 66 could not tolerate blending beyond 15% and 5% levels, respectively. Physical properties and baking performance of the Lee X and Inia 66 flours were improved by treatment with various levels of the oxidising agents KBrO3, ascorbic acid and KBrO3/ascorbic acid combinations. Lee X flour was more responsive to the treatments than Inia 66. Concentrations of 25 mg kg−1 KBrO3 and 80 mg kg−1 ascorbic acid singly were found to improve Lee X flours adequately, but a combination of the two agents at a level of 25/60 mg kg−1 KBrO3/ascorbic acid was optimal. When treated with the optimal level of improver combination, Lee X flour performed as well as the commercial flour; and treated Lee X composite flours containing up to 30% pre‐cooked bambara flour were found to produce loaves not significantly different from 100% commercial wheat bread (P≤0.05).
Nutritional and fertiliser values of Suaeda vera J. F. Gmelin
Authors: Murillo José M. , Barroso M. , Mazuelos C. , Sarmiento R.
Published: October 2006

Suaeda vera J. F. Gmelin, a shrub that is a frequent halophyte in the upper, clayish zones of the Guadalquivir river marshes, is an interesting fodder plant for the local livestock during dry periods, especially as a N supplement. Ash, Na, P, K, Mn, Ca/P, K/Ca+Mg, neutral detergent fibre, cellulose, lignin, dry matter digestibility, organic and protein N, free amino acids, and reducing and total soluble sugars have been determined in the branches and leaves of Suaeda plants and compared with these constituents in other species from the marshes, including grasses and legumes. In spite of its high Na and ash contents, Suaeda shows an adequate composition for the nutrition of local livestock, even when the plant grows in a sandy area. However, after a long dry period, P and some microelements decline to low levels. Suaeda vera seems also to be a useful plant for incorporation into the soil, because of its relatively high N content even in plants taken from a sandy area.
Oxidation rate of free and protein‐bound tryptophan by hydrogen peroxide and the bioavailability of the oxidation products
Authors: De Weck Danièle , Nielsen Henrick K. , Finot Paul‐André
Published: October 2006

The oxidation of free and protein‐bound tryptophan by hydrogen peroxide (H2O2) has been used to evaluate the potential risk of oxidative damage of tryptophan during processing of foods. In the presence of excess H2O2 the first order rate constant for the oxidation of free tryptophan was 0.362 h−1 (at pH 8.4 and 50°C). This was 5 and 15 times faster than the rate of oxidation of tryptophan bound in casein or lactalbumin, respectively. To determine to what extent the oxidation products are utilisable in vivo, three levels of tryptophan oxidation were tested in a metabolic study. L[3‐14C]‐tryptophan was treated with H2O2 to give 0, 54 and 100% oxidation of the amino acid. The products were then given to rats fed ad libitum on a diet limiting in tryptophan. Radioactivity measurements of liver protein showed that oxidation products were not utilised for protein synthesis. For unreacted tryptophan only 4.6%±0.4 of the ingested dose was recovered in urine and 6.5%±0.8 in faeces (42 h period following ingestion). For completely oxidised tryptophan the recovered proportions increased to 32.6%±1.8 and 21.1%±1.5, respectively, which again indicates a reduced ability of the rat to use the oxidation products for anabolic purposes. Finally, H2O2‐treated casein was fed to rats in a growth assay which showed no significant decrease in tryptophan bioavailability. This supports the results obtained chemically. Even under the relatively strong oxidising conditions used in this study, the results indicate that protein‐bound tryptophan is not very sensitive to oxidation and, therefore, loss of tryptophan would not be an important limiting factor in food processing.
Changes in myrosinase activity and isoenzyme pattern, glucosinolate content and the cytology of myrosin cells in the leaves of heads of three cultivars of English white cabbage
Authors: Pocock Keith , Heaney Robert K. , Wilkinson Andrew P. , Beaumont Jane E. , Vaughan John G. , Fenwick G. Roger
Published: October 2006

The variation in levels of major glucosinolates, myrosinase activity and the banding pattern of myrosinase isoenzymes has been investigated in three cultivars of English white cabbage. Differences were found both between cultivars and within cabbage heads. An attempt has been made to correlate these results with the differences in the distribution and structure of myrosin cells examined by light and electron microscopy. Myrosin cells were found to be similar in both distribution and structure in the three cultivars but to show variation within the cabbage heads.
Effect of aminoethoxyvinylglycine and low‐pressure storage on the post‐storage production of aroma volatiles by Golden Delicious apples
Authors: Bangerth Fritz , Streif Josef
Published: October 2006

Golden Delicious apple fruits untreated (control) or treated pre‐harvest with the ethylene biosynthesis inhibitor aminoethoxyvinylglycine (AVG) were stored at 2°C under either ambient pressure or low pressure (6.7 kPa; LPS). The production of aroma volatiles during post‐storage periods at 20°C was measured on fruits stored for 3, 5, 7 and 9 months. Aroma production of AVG‐ or LPS‐treated fruits immediately after storage was considerably lower. However, after 14 days at 20°C, aroma production almost reached values for control fruits (AVG fruits had to be treated with 50 μl C2H4 litre−1). After the longer storage this effect of a post‐storage period at 20°C declined gradually and finally was almost absent. Only a post‐storage period at 2°C in a normal atmosphere followed by a period at 20°C was now able to partially revive long‐stored fruits from this ‘residual’ effect of AVG or LPS. It is suggested that changes in the sensitivity of fruits to C2H4 are responsible for the observed decline in aroma production.
Foaming properties of protein solutions: Comparison of large‐scale whipping and conductimetric methods
Authors: Wright David J. , Hemmant John W.
Published: October 2006

Two conductimetric methods, a semi‐micro and a micro procedure, were assessed for the measurement of the foaming properties of protein solutions. The values for foam expansion and foam stability obtained by both methods correlated well with those determined by a standard whipping procedure. The highest correlations were obtained with the micro‐conductimetric method using 0.1% protein solutions. Use of this protein concentration meant that only a few milligrams of protein were required for the assessment of foaming behaviour.
Effect of chemical pretreatments on the fermentation and ultimate digestibility of bagasse by Phanerochaete chrysosporium
Authors: Al‐Ani F. , Smith J. E.
Published: October 2006

When sugarcane bagasse was pretreated at room temperature with various chemicals singly or in combination, (0.25 m NaOH; 0.5 m H2SO4; 2.6 M NH3;0.14 M Ca(OH)2+0.12 M Na2CO3;4.2 m EDA; and 0.5 M H2SO4 or 0.25 M NaOH followed by 4.2 M EDA), increases in in‐vitro digestibility range from 28.9 to 48.6% depending on the particular chemicals. With most pretreatments, the hemicellulose content decreased and the cellulose content increased slightly, while lignin levels decreased only with NaOH + EDA pretreatments. Further fermentation of the chemically pretreated bagasse with Phanerochaete chrysosporium gave increased digestibilities, the highest final digestibility (59%) being achieved by pre‐treatment with 0.25 M NaOH. Pretreatment with NaOH or Ca(OH)2+Na2CO3 and fermentation gave greatly increased levels of hemi‐cellulose and cellulose and substantial decreases in lignin levels. Chemical pretreatments of bagasse together with autoclaving considerably enhanced in‐vitro digestibility (up to 75%) and lignin degradation (1.4%). Pretreatment with NaOH, Ca(OH)2+Na2CO3, and EDA plus autoclaving gave large increases in total hemicelluloses and cellulose and marked decreases in lignin. Further fermentation with P. chrysosporium gave only slight increases in digestibility.
Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality
Authors: Almazan Aurea M.
Published: October 2006

The quality of fried chips made from cassava flour depended on total soluble sugar (TSS) concentration and on some paste viscosity parameters of the flour. Chip colour darkened as TSS content increased. Taste was not affected by total HCN content but became bitter as TSS levels increased. Chip HCN concentration was minimal if flour with low HCN was used. Greater surface expansion of the dried chips during frying produced crisper chips. Expansion during frying correlated positively with maximum and setback viscosities of the flour paste.
Evaluation of triticale for use in diets for meat‐type chickens
Authors: Johnson Ray , Eason Paul
Published: October 2006

Cultivar variation in the nutritional quality of triticale grain was examined with respect to apparent metabolisable energy (AME), ileal digestibility of dry matter (DM), nitrogen (N) and amino acids, and growth, in male broiler chickens. Eight triticale cultivars and two wheat cultivars were grown in an agronomic trial at a single experimental site to collect grain samples. Mean (±SD) AME was 13.54 (±0.64) MJ kg−1 DM, with a range of 12.57 to 14.25 MJ kg−1 DM. There were significant (P<0.05) differences between the grain cultivars in their DM, N and amino acid digestibility at the terminal ileum. Apparent lysine digestibility coefficients varied between 0.85 and 0.97. There was a significant (P<0.01) relationship between nutrient digestibility at the terminal ileum and acid‐detergent fibre (ADF) in the cereal grains. Three triticale cultivars (Towan, Grow‐quick and Ningadhu) had a lower N and lysine digestibility than the other triticales or wheat cultivars, but this was related to their higher ADF content. Trypsin inhibitor level in the cereal grain did not influence either nutrient digestibility or growth rate.

Growth rate of broiler chickens from 1 to 21 days of age fed balanced diets which contained 50% cereal grain was significantly affected by cultivar. Birds fed one of the wheat cultivars (Warigal) had a higher (P<0.05) feed conversion ratio (g feed g−1 liveweight gain) than those birds fed diets containing triticale.

Feeding birds diets which contained the triticale cultivar Ningadhu and the maize resulted in greater (P<0.05) liveweight gain than did the other cereal grains tested.
Uptake of small neutral peptides by mixed rumen microorganisms in vitro
Authors: Broderick Glen A. , Wallace R. John , McKain Nest
Published: October 2006

The metabolism of a range of neutral di‐ and oligopeptides and peptide p‐nitroanilides was investigated in strained ruminal fluid diluted with anaerobic buffer. Peptide uptake was assayed by decrease in fluorescamine‐reactive material in extracellular fluid, and peptide p‐nitroanilide hydrolysis by diazotisation of the released p‐nitroaniline. Addition of glucose and dithiothreitol did not alter uptake of di‐ or trialanine. Calculated Vmax for di‐ and trialanine uptake were 1.4 and 1.9 nmol min−1 mg DM−1, corresponding Km were 0.30 and 0.14 mmol litre−1. Dipeptide uptake was 0.72 to 0.90 nmol min−1 mg DM−1, except for glycylproline, which was taken up at 0.43 nmol min−1 mg DM−1. There was a wider range for tripeptide uptake (0.5 to 1.6 nmol min−1 mg DM−1), with trialanine being taken up most rapidly. Tetra‐ and pentaalanine were removed at 0.93 and 0.71 nmol min−1 mg DM−1. Uptake of amino acid residues as alanine oligopeptides was two to three times more rapid than uptake as dialanine. These data suggest that peptides would accumulate in rumen fluid during hydrolysis of rapidly degraded proteins, but peptide uptake would exceed rate of release from more slowly degraded proteins. Rates of hydrolysis of eight peptide p‐nitroanilides were 0.56 to 1.53 nmol min−1 mg DM−1, and were of similar magnitude to uptake of di‐ and tripeptides; proline‐containing p‐nitroanilides were also more slowly metabolised.