bluuebunny/crossref_metadata_2025 huggingface dataset:
Endogenous amino acid flow at the terminal ileum of the rat determined under conditions of peptide alimentation
Authors: Butts Christine A , Moughan Paul J , Smith William C
Published: October 2006

The study aimed to determine endogenous ileal amino acid excretion in the growing rat fed an enzymically hydrolysed casein (EHC) based diet with subsequent treatment of the digesta using ultrafiltration technology. Comparison was made with endogenous excretions obtained from rats fed an EHC‐based or a protein‐free diet and without any treatment of the ileal digesta. Preliminary investigations were made to determine the filtration efficiency of the ultrafiltration devices and to examine three alternative prefiltration treatments, trichloroacetic acid (TCA) and perchloric acid (PCA) precipitation, and centrifugation (SPIN). In the preliminary work, 15 purified protein, peptide and amino acid solutions were ultrafiltered using a molecular weight (MW) exclusion limit of 10000 Da, and the recovery of nitrogen indicated an effective filtration (generally >90% separation) on nominal molecular weight. Further, fresh rat ileal digesta samples were treated with either TCA, PCA or SPIN. The resulting supernates were ultrafiltered and the fractions were analysed for nitrogen and amino acids. The precipitates contained 23, 57 and 41% of the total nitrogenous material for the TCA, PCA and SPIN treatments, respectively, indicating that PCA was the most effective precipitant. In the main study, twelve 100‐g male rats were fed either an EHC‐based diet or a protein‐free diet, and samples of ileal digesta were collected after slaughter. The digesta from the six EHC‐fed rats were ultrafiltered after centrifugation, and the high molecular weight fraction was added to the precipitate. Endogenous ileal amino acid flows were determined for the total digesta and for the digesta following the centrifugation plus ultrafiltration treatment. The endogenous amino acid flows were generally higher for the total digesta than for the digesta following centrifugation plus ultrafiltration and significantly so (P<0.05) for lysine, glutamin acid and proline. The protein‐free fed rats had significantly P<0·05) lower amino acid flows than those rats fed the EHC‐based diedt (ultrafiltration treatment), the greatest differences occurring for isoleucine, serine, glutamic acid, valine, leucine, alanine and threonine.
Biochemical studies of cocoa bean polyphenol oxidase
Authors: Lee Pat M , Lee Kong‐Hung , Ismail Mohd , Karim Abdul
Published: October 2006

Polyphenol oxidase (EC 1.14.18.1) was isolated and partially purified from cocoa beans. The properties of the enzyme were studied. The Michaelis constant Km for catechol was 1 × 10−2 M. The pH optimum of polyphenol oxidase activity assayed with catechol as substrate occurred at pH 6.8 and was characterised by a relatively high thermal stability, 50% of its activity was lost after heating for 40, 25 and 5 min at 60, 69 and 80°C respectively. The optimum temperature for the enzyme activity with catechol as substrate was around 45°C. The enzyme was reactive towards 3‐(3,4‐dihydroxy phenyl)‐DL‐alanine, 3‐hydroxytyramine hydrochloride and 4‐methyl catechol but showed no activity towards tyrosine, p‐cresol, and 4‐hydroxy‐phenol. A rapid deactivation of the enzyme was observed when catechol of concentration > 40 mM was used as substrate. The enzyme activity was inhibited by ascorbic acid, L‐cysteine, sodium bisulphite and thiourea.
Determination of boric acid in foods: Comparative study of three methods
Authors: Siti‐Mizura S , Tee E S , Ooi H E
Published: October 2006

Three methods for the determination of boric acid in foods were studied in detail, namely the titrimetric method using mannitol, and two colorimetric procedures using carminic acid or curcumin. Agar‐agar strips, pickled mango, noodles and prawns were analysed and the repeatability, sensitivity and recovery of the methods compared. The titrimetric and curcumin methods gave mean values for boric acid which were significantly (P < 0·05) higher than those of the carminic acid method. Results with the titrimetric method did not differ from those with the curcumin method; the latter method gave good recoveries (∼ 100%) for all four foods at all levels of addition. Analyses carried out on NBS Standard Material showed that the curcumin method gave the most accurate results. This method was also found to show the least internal variation both in terms of mean boric acid content and recovery. Furthermore, the method possessed practical advantages over the other two techniques. Based on the results obtained from the comparative studies, the curcumin method was found to be the most reliable and hence would be the method of choice for boric acid determination in foods.
Browning of salted sun‐dried fish
Authors: Smith Gillian , Hole Michael
Published: October 2006

The lipid of traditional salted, sun‐dried fish is highly susceptible to oxidation during processing and storage at tropical ambient temperatures (25–30°C), leading to browning and potential loss of nutritional and economic value of the product. Determinations of extractable fluorescence and soluble brown colour have been found to be relevant indicators of the high degree of lipid oxidation in such fish. Studies on model systems consisting of aerated fish oil and a range of components natural to fish confirmed that, at 25°C, the products of lipid oxidation reacted with phospholipids and amino acids to produce significant fluorescence. Similarly, proteins and amino acids interacted with lipid oxidation products to produce browning, although at 25°C, this only occurred in the presence of water. Temperatures above 50°C are required for the development of browning of aerated fish oil alone. The level of free amino acids in salted, sun‐dried fish was found to decrease during storage which correlates with amino acid involvement in fluorescence and colour production. The fluorescence/colour can be related mechanistically to the development of lipid oxidation products and hence provides a realistic basis for their acting as indicators of extensive lipid oxidation.
Measurement of (1 → 3),(1 → 4)‐β‐D‐glucan in barley and oats: A streamlined enzymic procedure
Authors: McCleary Barry V , Codd Rachel
Published: October 2006

A commercially available enzymic method for the quantitative measurement of (1 → 3),(1 → 4)‐β‐glucan has been simplified to allow analysis of up to 10 grain samples in 70 min or of 100–200 samples by a single operator in a day. These improvements have been achieved with no loss in accuracy or precision and with an increase in reliability. The glucose oxidase/peroxidase reagent has been significantly improved to ensure colour stability for periods of up to 1 h after development. Some problems experienced with the original method have been addressed and resolved, and further experiments to demonstrate the quantitative nature of the assay have been designed and performed.
Sterilisation with 60cobalt γ‐radiation of immobilised enzyme membranes for use in electrodes for food analysis
Authors: Abdul‐Hamid J , Beh S K , Donlan A M , Moody G J , Thomas J D R
Published: October 2006

Enzymes can be conveniently immobilised on modified nylon‐6,6 mesh (I) produced by successive treatments of nylon‐6,6 with dimethylsulphate, lysine spacer and glutaraldehyde: magnified image
The effect of cultivation on structure in soils affected by opencast mining for coal
Authors: Scullion John , Mohammed Abdul R A , Ramshaw Geoff A
Published: October 2006

Two grassland sites, reinstated after opencast mining for coal, were used to assess the effect of cultivation on structure rehabilitation. In general, cultivation had an adverse effect over a range of porosity and aggregate stability indices. This effect tended to be more marked in macro‐ rather than micro‐aggregate stability, in the upper rather than the lower half of the tillage layer and at higher intensities of cultivation. Some tillage responses persisted after two years.

Cultivation effects were partly explained by mixing of soil within the tilled layer. However, results indicated some direct physical destruction of aggregates and a large reduction in aggregate stability. Data available did not point to any clear cause of this reduction in stability. Nevertheless, there was some evidence that cultivation may have disrupted the stabilisation of aggregates by organic matter, without influencing overall organic content.

Net structural responses to cultivation are a balance of adverse and beneficial effects. In replaced soils this balance is negative. For this reason, tillage should be restricted where structure rehabilitation is a priority.
Chemical basis of resistance in soya bean to cabbage looper, Trichoplusia ni
Authors: Sharma H C , Norris Dale M
Published: October 2006

Thin layer chromatography resolved nine major compounds from the 60%‐methanol extractables from PI 227687 soya bean (Glycine max (L) Merrill) leaves. The flavonoids, daidzein, an unidentified flavonoid X2 (Rf 0·19), glyceollins, sojagol and coumestrol exhibited antifeedant and/or antibiotic effects against the larvae of cabbage looper, Trichoplusia ni Hb. The results indicate that several compounds in PI 227687 soya beans contribute to its antifeedant and/or antibiotic effects against T ni. The role of these compounds in plant resistance to insects is discussed.
Monomeric and dimeric phenolic acids released from cell walls of grasses by sequential treatment with sodium hydroxide
Authors: Hartley Roy D , Morrison W Herbert
Published: October 2006

Cell walls of tall fescue Festuca arundinacea Schreb and coastal bermudagrass Cynodon dactylon L Pers were treated sequentially with increasing concentrations of sodium hydroxide (0·1 M to 10 M) to release monomeric and dimeric phenolic acids. (E)‐p‐Coumaric and (E)‐ferulic acids were the major monomers released. Most of the saponifiable feruloyl groups (97% for tall fescue, 89% for coastal bermudagrass) were released with 0·1 M sodium hydroxide. Much lower proportions of saponifiable p‐coumaroyl groups (67% for tall fescue, 46% for coastal bermudagrass) were released with this treatment. The major dimers from both grasses were 4,4′‐dihydroxy‐α‐truxillic, 4,4′‐dihydroxy‐3‐methoxy‐α‐truxillic, and 4,4′‐dihydroxy‐3,3′‐dimethoxy‐α‐truxillic acids, and were mainly released with 0·1 M sodium hydroxide. Similar proportions of the monomers and dimers were released from the cell walls of each grass with the 0·1 M and 1 M sodium hydroxide sequential treatments. It is probable that most if not all of the monomers and dimers released by the sequential alkali treatments were originally ester linked to the cell walls. If it is assumed that the cell wall bound dimers are formed photochemically from p‐coumaroyl and feruloyl groups during plant growth, it is calculated that, for the two grasses, between 12 and 17% of the monomer units were converted to dimers.
Gross composition, amino acid, phytic acid and trace element contents of thirteen cowpea cultivars and their nutritional significance
Authors: Farinu Gabriel O , Ingrao Giovanni
Published: October 2006

Thirteen cultivars of cowpea (Vigna unguiculata (L) Walp) were analysed for their proximate composition, amino acid, trace element and phytic acid contents. Crude protein values ranged from 206·8 to 283·8 g kg−1 DM. The mean contents (g kg−1) of other major nutrients were ether extract, 18·6; ash, 38·8; total dietary fibre, 121·8 and carbohydrates, 573·4. When compared with the provisional amino acid scoring pattern of FAO, all cultivars were low in methionine and high in lysine, isoleucine, leucine and phenylalanine plus tyrosine. Values for threonine and valine were variable compared with the pattern. The range of values for the chemical score was 0·61–0·74. Phytic acid values ranged from 5·10 to 10·27 g kg−1, and the phytate: zinc molar ratios were all higher than that (15:1) above which zinc deficiency can be induced. Most of the trace elements showed wide variation in their occurrence among the cultivars. The values for zinc and iron showed less variation. The toxic elements mercury and selenium were present in varying amounts in more than half of the cultivars while tin was found in only one variety.
Post‐mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
Authors: Ando Masashi , Toyohara Haruhiko , Shimizu Yutaka , Sakaguchi Morihiko
Published: October 2006

A histological study combined with a newly devised compression test was carried out to clarify the mechanism of the post‐mortem tenderisation of rainbow trout (Oncorhyncus mykiss Walbaum) muscle. It is suggested that the integrity of the extracellular matrix structure is very important for the toughness of fish muscle. During chilled storage, the gradual disintegration of the extracellular matrix structure was clearly demonstrated by light microscopic observations after compression but little change was observed without it. It is therefore suggested that the post‐mortem tenderisation of fish muscle is closely related to the gradual disintegration of the extracellular matrix structure after death.
An HPLc technique for flavonoid analysis in honey
Authors: Ferreres Federico , Tomáas‐Barberáan Francisco A , Gil MariáA I , Tomáas‐Lorente Francisco
Published: October 2006

A new technique for the analysis of flavonoids in honey has been developed. This uses filtration of honey through Amberlite‐XAD‐2 and purification of the flavonoid fraction by Sephadex LH‐20. The flavonoid fraction is then analysed by HPLC. This technique allowed the identification of 16 flavonoids in honey, namely quercetin, kaempferol, 8‐methoxykaempferol, quercetin 3‐methyl ether, isorhamnetin, kaempferol 3‐methyl ether, quercetin 3,3‐dimethyl ether, quercetin 3,7‐dimethyl ether, galangin, luteolin, apigenin, genkwanin, chrysin, luteolin 7‐methyl ether, pinocembrin and pinobanksin. The flavonoids present in ten samples of honey from La Alcarria have been HPLC analysed by this technique. The fact that the flavonoid patterns are very similar, suggests that samples from other areas should be examined in order to assess if this procedure could be useful as an adjunct in studies of the geographical origin of honey.
Selenium in Finnish foods after beginning the use of selenate‐supplemented fertilisers
Authors: Eurola Merja H , Ekholm Päaivi I , Ylinen Maija E , Varo Pertti T , Koivistoinen Pekka E
Published: October 2006

In Finland all agricultural multinutrient fertilisers have been supplemented with sodium selenate since 1984 in order to increase the selenium (Se) content of domestic foods and to raise the population's low Se intake. In the present study the Se contents of 125 food items, most of them produced locally but some imported, have been analysed using electrothermal atomic absorption spectrophotometry. The quality of Se analyses was verified by accuracy and precision measures of certified references and non‐certified controls. In all cases the Se‐supplemented fertilisation increased the Se levels of domestic agricultural products. The mean Se values (mg kg−1 dry weight) in different food groups varied as follows: cereals 0.05–0.35; vegetables and fruit < 0.01,–1.20; meat and meat products 0.16–4.90; fish 0.54–3.80; dairy products and eggs 0.05–1.30; and ready to eat foods 0.04–0.78. The highest Se contents were in kidney, liver and roe whereas the lowest concentrations were found in some fruits and berries. Generally, foods of high protein content, such as meat, fish and high protein dairy products, were abundant sources of Se. The present Se intake, calculated according to Finnish national food statistics and the present results, is about 0.11 mg day−1 at an energy level of 10 MJ (2400 keal). Cereals, meat, dairy products, eggs and fish, respectively, contributed 26%, 29%, 20%, 10% and 9% of the total intake. The Se intake now very probably meets the recommendations. Only diets with a very exceptional composition provide less than 0.05 mg or more than 0.2 mg per 10 MJ.
Estimation of the hydrophobicity modifications in meat proteins upon thermal treatment
Authors: Marin Maria L , Casas Carmen , Sanz Bernabé
Published: October 2006

A fluorescent probe method using 8‐anilino‐l‐naphthalene sulfonic acid (ANS) and all‐trans‐retinol (RET) has been used to study the effects of heat treatments on the hydrophobicity of meat proteins. The number of ANS binding sites per unit protein increased from 0.75 for unheated samples to 2.12 for meat proteins heated at 100° C for 30 min. The number of RET binding sites increased from 0.13 to 0.46 with the same heat treatment. This is discussed in terms of % increase in aromatic (182.7%) and aliphatic (253.5%) hydrophobicity for meat proteins heated at 100° C for 30 min. On the other hand, the assay was able to discriminate between samples of meat proteins receiving heat treatments with 100° C intervals (between 40 and 100° C).
Factors affecting resistance of banana fruit to compression and impact bruising
Authors: Banks Nigel H , Joseph Marilyn
Published: October 2006

Factors affecting resistance of banana fruit to bruising were investigated by estimating the minimum (threshold) compression forces and impact energies (both applied through 8 mm dia balls) required to produce bruises on fruit. In a survey of fruit from 11 sites in St Lucia at altitudes from 4 to 290 m, high thresholds for compression bruising were associated with fruit releasing large amounts of latex at harvest, an indicator of their high turgidity. In experimental work, fruit harvested in early morning (07.45), when their turgidity would have been highest, required 5–49 N compression to cause bruises compared with 4–55 N for later harvested fruit (at both 10.45 and 13.45). Water loss induced by leaving fruit 1 and 2 days at ambient conditions between harvest and application of bruising treatments led to reductions in thresholds for compression bruising from 5–35 to 4–32 and 4–29 N, respectively. The importance of water loss in this effect was confirmed in an experiment in which the initial rate of decline in thresholds for compression bruising was reduced by keeping fruit at high relative humidity. Fruit at 30°C had a lower compression bruising threshold (3–31 N) than those at 13–5, 19 and 24–5°C (4–52, 4–72 and 4–46 N, respectively). In contrast, impact bruising thresholds were affected by delay after harvest and temperature in the opposite direction to compression bruising thresholds, increasing from 93 to 120 μJ following a 2‐day delay after harvest and from 74 to 104 uJ as a result of elevating temperature from 19 to 30°C. Further work will therefore be necessary to determine which of the two types of influence is most prevalent in the postharvest handling chain before recommendations on modified handling procedures can be made.
Analysis of the testaless seeds of chrysophyllum albidum: Nutritional aspects
Authors: Obasi N B Bonkens
Published: October 2006

The testaless seeds of Chrysophyllum albidum G Don from Nigeria were analysed and found to contain saponins with a foaming index < 100, 71 g kg−1 crude fibre, 109 g kg−1 total ash, 316 g kg−1 carbohydrates, 364 g kg−1 proteins and 52 g kg−1 fixed oil on dry weight basis. They were also found to have appreciable amounts of K, Ca, P and Mg. Further analysis of the carbohydrates showed the presence of starch and the reducing sugars arabinose, galactose, glucose and mannose. The profile of amino acids showed the seeds to be rich in the essential amino acids lysine, threonine, leucine, isoleucine and phenylalanine. The fatty acids of fixed oil include 16–3% palmitic acid, 5–9% stearic acid, 41–3% oleic acid, 30–9% linoleic acid and 1–6% arachidic acid.
Faecal recovery and diurnal variation in excretion of dietary chromium by mature swine
Authors: Saha Dhanonjoy C , Gilbreath Rex L
Published: October 2006

Diurnal variation in faecal excretion of dietary chromium (Cr) was studied in this experiment in mature swine. Five gestating sows weighing between 225 and 250 kg were fed a corn/soya bean meal diet containing 14% crude protein, NRC recommended amounts of vitamins and minerals with a Ca: P ratio of 1.3:1. Chromic oxide was added (0.1% w/w) to the test diet, and ferric oxide was added (0.5% w/w) to the pre‐test and post‐test diets as dietary markers. Sows received 0.9 kg of the diet twice daily for 8 days. Total faeces from the test diet were collected and a sample of approximately 150 g of morning samples for days 6 to 9 of the experiment was separated. Faecal recovery of dietary Cr was calculated from the total collection and the samples of the 4‐day period. It was found that faecal concentration of the Cr varied between days (P < 0.05) and between times of the day (P < 0.05); true equilibrium of Cr excretion was never reached. Diurnal variation in faecal excretion of dietary Cr was shown to exist; Cr concentration was higher in the late morning samples than in the morning samples (P < 0.05). Total faecal recovery of dietary Cr was 93.27%, whereas a greater (P < 0.05) value was obtained by morning sampling (118.76%). A portion of the dietary Cr (6.73%) was retained in the gastrointestinal tract even after 2 days of Cr withdrawal from the diet.
Natural isotope fractionation in the discrimination of sugar origins
Authors: Martin Gérard J , Danho Doubou , Vallet Claude
Published: October 2006

More than 500 carbohydrate samples have been characterised by hydrogen, carbon and oxygen isotopic parameters measured on ethanol and water resulting from controlled fermentation. Different chemical states of the carbohydrate pool have been considered: polysaccharides from cereals, tubers and leguminosae (maize, sorghum, rice, wheat, barley, potato, bean), glucose, fructose and sucrose from fruits (pineapple, citrus, apple, soft fruits), sucrose from sugar plants (beet, cane). The overall carbon‐13 content of ethanol and the deuterium and oxygen‐18 contents of water before fermentation were determined by mass spectrometry of isotope ratios whereas the investigation of site‐specific natural isotope fractionation by deuterium NMR has provided access to the deuterium contents in the methyl (I) and methylene (II) sites of ethanol. The results have been analysed in the multidimensional space of these isotopic variables. Hierarchical clustering, principal component and discriminant analyses have been performed. Among fruits, for example, the pineapple group exhibits a 100% discrimination with respect to the apple and citrus groups which are themselves well distinguished. A still higher discrimination is reached between the three groups, citrus, cane and beet, and the addition of 10% exogenous cane or beet sucrose to citrus juice is unambiguously detected.
Proximate chemical composition of acha (Digitaria exilis) Grain
Authors: Temple Victor J , Bassa James D
Published: October 2006

Digitaria exilis Stapf is an annual cereal plant indigenous to West Africa where it is cultivated for its straw and edible grains. The plant grows well on poor, sandy or ironstone soil in areas of low rainfall. In northern Nigeria the grain of D exilis, commonly called Acha or hungry rice, is harvested 3–4 months after sowing. Acha is one of the staple cereal foods in northern Nigeria during the dry season. Acha grain can be ground into flour and used to prepare local beverages; it can also be cooked in various forms with fish, meat, legumes or vegetables. The grains are also used to prepare feeds for domestic animals.

We have chemically analysed the proximate composition of acha grain as part of its nutritional evaluation.
Parameters affecting allicin formation as a secondary metabolite by static cultures of Allium sativum
Authors: Agrawal Renu , Mohanty Bibhudatta , Singh Narendra S , V Patwardhan Madhav
Published: October 2006

Garlic (Allium sativum L) bulb explants produced undifferentiated white globular callus when grown on MS medium having 2,4‐dichlorophenoxy‐acetic acid (2,4‐D) and Kinetin (Kn). Such callus when grown on medium having indole‐3‐yl‐acetic acid (IAA) and/or Kn developed into the differentiating callus which had comparatively more allicin than that of undifferentiated callus. The effect of sucrose, NH/NO ratios and hormone concentrations on growth and allicin development in the callus was investigated. There was a significant increase in allicin development in callus when grown for up to 4 weeks on medium (a) having sucrose at 3% and 5% levels; (b) having NH and NO ratios at 2:1 and 1;1; and (c) with Kn alone at a concentration of 0.5 mg litre−1, which produced a tenfold increase in allicin content.
Effects of husbandry practices on the seed yield and oil content of linseed in Northern Scotland
Authors: Taylor B Richard , Morrice Lawrence A F
Published: October 2006

Field trials at two sites assessed the effects of different husbandry practices on seed yield and oil content of linseed (Linum usitatissimum L). A pot experiment investigated very early sowings. In the field trials maximum seed yields were achieved from sowings over a longer period at Elgin than at Aberdeen. Sowings in pots before mid‐March resulted in poor plant establishments. Yields responded to nitrogen fertiliser levels greater than 40 kg ha−1 only on the lighter Elgin soils. There appeared to be no yield advantage from establishing more than 400 plants m−2 at either site. Plant growth regulators reduced plant height and, where lodging was reduced, increased yield. Seed oil contents were influenced more by environment than by husbandry; high nitrogen applications on light soils gave significant reductions in oil content.
Varietal differences among sorghum crop residues in relation to their phenolic HPLC fingerprints and responses to different environments
Authors: Mueller‐Harvey I , Dhanoa M S
Published: October 2006

Phenolic compounds in leaves and stems from different sorghum (Sorghum bicolor (L) Moench) varieties grown at several sites were analysed by HPLC. The chromatograms were subjected to cluster analysis. Environment had greater effects on phenolic composition than variety. However, some differences were also due to varietal effects. Whilst most varieties seemed to give strong environment × genotype interactions, the phenolic compositions of two bird‐resistant (BR) varieties were more stable in different environments. Differences between bird‐and‐non‐bird‐resistant varieties were clearly expressed in leaf phenolics at some but not all sites. All varieties had similar stem phenolics.

This type of information is relevant to breeding programmes. A strategy is suggested for selecting BR varieties with improved digestibilities.
Biochemical and microbiological investigations of sigda—A Sudanese fermented food derived from sesame oilseed cake
Authors: Elfaki Ahmed E , Dirar Hamid A , Collins Martin A , Harper David B
Published: October 2006

Biochemical and microbiological changes during the fermentation of sesame (Sesamum inducum L) oilseed cake to produce the traditional Sudanese food sigda are reported. The microflora during fermentation was dominated by a homofermentative lactic acid bacterium Streptococcus sp, though initially the yeasts Candida sp and Saccharomyces sp were also present. The main fermentation product was lactic acid, the concentration of which attained 50 g kg−1 during fermentation. Acetic acid was also present at levels not exceeding 15 g kg−1. No other volatile fatty acids were formed in significant quantities. The accumulation of acids led to the pH of the mixture decreasing to 4.0 after 3 days. Dried sigda possessed a crude protein content of 440 g kg−1 and retained the high sulphur amino acid content of the sesame seed cake although lysine remained the most limiting amino acid nutritionally. The sigda fermentation was quite different from that of another Sudanese fermented food kawal, prepared from Cassia obtusifolia L leaves, and was also in marked contrast to the traditional oilseed fermentations practised in West Africa with respect to both the microflora and the products of fermentation.

The traditional Sudanese fermented food furundu, prepared from the seed of karkade (Hibiscus sabdariffa L). was also examined. Initial findings suggest that the furundu fermentation isi ntermediate in character between that of sigda and kawal. It yielded a product iwth a crude protein content of 270 g kg−1, the protein being of excellent nutrition value with a chemical score of 80.
Chemical and nutritional composition of two famine food sources used in Sudan, mukheit (Boscia senegalensis) and maikah (Dobera roxburghi)
Authors: Salih Omar M , Nour Abdelazim M , Harper David B
Published: October 2006

The nutritional value of seeds of mukheit (Boscia senegalensis (Pers) Lam ex Poir) and maikah (Dobera roxburghi Planch) widely used as food in times of famine in western Sudan have been investigated. The chemical composition of each food before and after the traditional debittering process is reported. Both foods compared favourably with the local staple cereals as regards the content of soluble carbohydrate and crude protein with values of 690 and 250 g kg−1 respectively for mukheit debittered by soaking in water at ambient temperature and 800 and 150 g kg−1 respectively for maikah debittered by boiling in water. The nutritional quality of protein in mukheit debittered by soaking in water at ambient temperature appeared similar to that of sorghum but was markedly enhanced if debittering was performed by boiling, although the crude protein content of the food fell substantially during the latter procedure. The protein of debittered maikah had a chemical score of 85 indicating a quality superior to that of the local cereals. Maikah also represented an exceptionally rich source of calcium and contained nutritionally useful quantities of zinc.
Production of curing smoke: Rate of thermal decomposition of sawdust under anaerobic conditions
Authors: Balejko Jerzy A
Published: October 2006

The rate of decomposition under anaerobic conditions of two types of beechwood sawdust in a stationary bed was examined. The first order kinetics of this process was confirmed. A formula for the yield of volatile decomposition products was established. Rate constants and parameters of their Arrhenius plot were computed from experimental data.
Studies on seed oils of Garcinia kola and Calophyllum inophyllum
Authors: Adeyeye Adeniyi
Published: October 2006

Characteristics of Garcinia kola and Calophyllum inophyllum seed oils are presented. Both showed high degrees of unsaturation and high oil contents.
Lipids in light and dark muscle of farmed rainbow trout (Oncorhynchus mykiss)
Authors: Ingemansson Torbjörn , Olsson N Urban , Herslöf Bengt G , Ekstrand Bo
Published: October 2006

Dark muscle tissue of farmed rainbow trout (Oncorhynchus mykiss Walbaum) was found to have a higher total lipid content than light muscle—73 vs 30 g kg−1—which was mainly due to a higher content of neutral lipids. In accordance with this the phospholipid content in the dark muscle tissue was 322 g kg−1 of total lipids compared with 569 g kg−1 in light muscle tissue. Lipids from light muscle tissue contained higher percentages of polyunsaturated fatty acids than the dark muscle lipids, and docosahexaenoic acid was the major fatty acid present.
Effect of gamma irradiation on the keeping quality and nutrients of tilapia (Oreochromis mossambicus) and silver carp (Hypophthalmichthys molitrix) stored at 1.C
Authors: Liu Ming‐Sai , Chen Ru‐Yin , Tsai Meei‐Ju , Yang Jui‐Sen
Published: October 2006

Fillets (skin on) obtained from freshly killed tilapia (Oreochromis mossambicus Peters) and silver carp (Hypophthalmichythys molitrix Curier & Valenciennes) were gamma irradiated at 1.0 kGy at 2–4.C. The chemical con position and thiamin and riboflavin contents of irradiated fish fillets were analysed and compared with those of the non‐irradiated fish. Loss of thiamin content of silver carp fillets was significant whereas the thiamin content of tilapia and other constituents of tilapia and silver carp were unaffected.

Irradiation at 1.0 kGy markedly reduced the bacterial level of tilapia and silver carp. No significant increase in total counts in both irradiated and non‐irradiated samples was found during 5 days' storage at 1.C. The pattern of nucleotide changes in tilapia and silver carp was different. Irradiation had little effect on the concentrations of nucleotide catabolites in both species. Sensory evaluation of flesh colour and flavour was conducted after 5 days' refrigerated storage. Except that the colour of irradiated carp was more reddish, there were no significant differences in other qualities.
Protein nutrition of dairy cows receiving grass silage diets. Effects on silage intake and milk production of postruminal supplements of casein or soya‐protein isolate and the effects of intravenous infusions of a mixture of methionine, phenylalanine and tryptophan
Authors: Choung Jai‐Jun , Chamberlain David G
Published: October 2006

Milk production responses to protein supplementation of grass silage diets were investigated in two experiments with dairy cows. In Experiment 1. four cows received a basal diet of grass silage ad libitum plus a barley/soya supplement at 5 kg day−1. The cows received the following treatments in a 4 × 4 Latin square design with 10‐day periods: (1) basal diet, (2) basal diet plus 230 g casein day−1 infused into the abomasum; (3) basal diet plus 225 g soya protein isolate (SPI) day−1 into the abomasum; and (4) basal diet plus a dietary addition of 1.2 kg fishmeal‐based product (AP) day−1. All three supplements increased (P < 0.05) the yield of milk and milk protein relative to the basal diet, the values being 16.9. 535:18.8. 610; 19.5, 625; and 18.5 kg day−1 and 582 g day−1 for the basal. AP, casein and SPI treatments respectively. Responses to casein were greater (P < 0.05) than to SPI. Changes in the concentrations of amino acids in blood plasma suggested that methionine, tryptophan and phenylalanine were in shortest supply relative to demand, and their potential role as limiting amino acids was investigated in a second experiment.

In Experiment 2, four dairy cows were used in a 4 × 4 Latin square design with 10‐day periods. The four treatments were (1) a diet of grass silage ad libitum plus 5 kg day−1 of a barley/soya supplement containing 176 g CP kg−1 DM (LP); (2) LP plus an intravenous infusion of 5.0 g methionine, 9.1 g phenylalanine and 2.2 g tryptophan day−1; (3) grass silage ad libitum plus 5 kg day−1 of a barley/soya supplement containing 334 g CP kg−1 DM (HP); and (4) HP plus the intravenous infusion of methionine, phenylalanine and tryptophan. The HP treatment produced a higher yield (P < 0.05) of milk protein than the LP treatment (722 vs. 667 g day−1) but the amino acid infusion had no effect with either treatment.

The elimination of methionine, phenylalanine and tryptophan (and, in previous experiments, methionine and lysine) as candidates for limiting amino acids on diets of grass silage plus soya‐based supplements questions whether the differences in responses to casein and SPI can be explained in terms of their amino acid compositions. The role of factors such as peplides, producing during digestion, some of which may be biologically active, deserves investigation.
Content, structure and viscosity of soluble arabinoxylans in rye grain from several countries
Authors: Bengtsson Staffan , Andersson Roger , Westerlund Eric , Åman Per
Published: October 2006

Rye grains from Finland, Canada, Sweden and Poland were extracted, during starch hydrolysis, with sodium acetate buffer at 95°C and soluble polymers were isolated by ethanol precipitation. The amount of sugar residues in the isolated polymers varied from 2.3 to 4.1% of rye dry matter with arabinose xylose and glucose residues predominant. High‐field H‐NMR analysis revealed that arabinoxylan I, containing terminal arabinose and un‐ and mono‐substituted xylose residues, and arabinoxylan II, containing terminal arabinose and un‐ and double‐substituted xylose residues, together with mixed‐linked (1 −3), (1 −4)‐β‐D‐glucans, were the dominating features in all samples of soluble polymers. On average, 46% of the xylose residues in arabinoxylan I and 57% in arabinoxylan II were substituted and the degree of substitution in the respective polymers was similar for all samples. The average content of arabinoxylan I ranged from 1.4% in samples from Canada to 1.7% in the Swedish samples and that of arabinoxylan II from 0.6% in samples from Poland to 1.0% in the Canadian samples.

The viscosity of the soluble polymers was measured at a shear rate of 100 s−1. It was shown by partial least‐squares regression that in these samples the content of structural units characteristic of arabinoxylan II had a stronger correlation to viscosity than those of arabinoxylan I.
Hibiscusleaves for the manufacture of usar, a traditional inoculum for tempe
Authors: Nout M J Robert , Martoyuwono Tri D , Bonné Peter C J , Odamtten George T
Published: October 2006

Tempe is an Indonesian proteinaecous food produced from soya beans by fermentation mainly byRhizopus spp. A common traditional inoculum for this fermentation is usar, consisting of heavily sporulatedRhizopusspp of which the mycelium, grown on added and inoculated soya beans, adheres to leaves of the waru tree (Hibiscusspp). A description of various waru trees is given together with their suitability for usar making. The epiphytic fungi on waru trees of various geographical origins (Indonesia, Africa, The Netherlands) were investigated.Cladosporiumspp were present on all the leaves sampled. However,Rhizopusspp predominated over the other fungi encountered on the Indonesian leaves. Experimental incubation of leaves with and without added soya beans showed that the epiphytic fungi are less competitive thanRhizopusspp and will not interfere if normal usar‐making conditions are observed. Experiments with alternative attachment surfaces (paper, a textile) indicated that the waru leaves do not provide environmental selectivity through growth‐inhibiting substances, but that they serve mainly as a convenient attachment surface with moisture‐retaining capacity while providing adequate aeration for fungal development.
Application of electron paramagnetic resonance (EPR) spectroscopy for control of irradiated food
Authors: Stachowicz Waclaw , Strzelczak‐Burlinska Grazyna , Michalik Jacek , Wojtowicz Andrzej , Dziedzic‐Goclawska Anna , Ostrowski Kazimierz
Published: October 2006

Four groups of foodstuffs were irradiated in a 60Co source with doses from 0.3 to 10kGy and subsequently measured by EPR spectrometry at room temperature in air: (1) poultry bones and fins, scales and bones of carp. (2) seeds of selected fruits, (3) dehydrated mushrooms, and (4) a selected set of spices and herbs. Qualitative and, in some cases, quantitative data related to the absorbed dose of radiation were collected. In the irradiated bones from poultry and carp an asymmetric singlet (gI = 2.0030, gII =1.9973; ΔHpp = 0.85 mT) was detected which was stable at room temperature and was similar to that previously found in irradiated mammalian bones. Another stable EPR signal (g0 = 2.0024, ΔHpp = 0.56 mT) was found in the fins and scales of carp which was about five times more intense in fins than in scales. In pips of pears irradiated with a dose of 3 kGy. a signal which was about twice as intense as the endogenous signal was recorded. A multicomponent EPR signal derived from the stones of dates differed from the endogenous signal even when a low dose (0‐5 kGy) was applied. A multicomponent EPR signal is also observed in dried mushrooms irradiated with a dose of 3 kGy. In white mustard, paprika and chilli no native EPR signal exists and a radiation‐induced stable EPR signal can still be observed after a period of 3 months. The radiation‐induced EPR signal in black pepper was highly sensitive to moisture and disappeared, yet the native signal survived. The pilot experiments performed with irradiated stones of cherries, plums, lemons, apple pips, raspberries, cranberries, red currants, blackcurrants, gooseberries and tomatoes showed the induction of short‐lived EPR signals of no practical use for the control of food irradiation.
Effects of variation in soluble carbohydrate intake on sulfur dynamics in the sheep rumen
Authors: Kandylis Kostas , Bray Alan
Published: October 2006

Two groups of experiments were conducted (named the 15% starch and 30% starch intake experiments) to examine the effects of dietary energy levels on the synthesis of ruminal microbial protein and the absorption of sulfur from the rumen. The level of energy intake affected the absorption rate of sulfide from the rumen, the net microbial protein flow rate, the amount of microbial protein synthesized per kg organic matter ‘truly digested’ in the rumen and the daily flow of recycled sulfur. For the 15% starch and 30% starch intake experiments the absorption of sulfur from the rumen was 1.207 and 1.278 g day−1 absorbed from 2.298 and 2.212 g intake, respectively, the flow of microbial protein was 80.2 and 92.1 g day−1, respectively, and the estimated recycled sulfur was 0middot;357 and 0.670 g day−1, respectively. It was estimated that 18.1 and 20.1 g of microbial protein was synthesized per 100 g of organic matter ‘truly digested’ in the rumen for 15% starch and 30% starch diets, respectively.
Chemical constituents of some mushrooms
Authors: Senatore Felice
Published: October 2006

The free amino acids, fatty acids and sterol contents of five Basidiomycetes were determined. The most abundant free amino acids were alanine, proline, serine and valine. The mushrooms examined also contained high levels of linoleic and palmitic acid. The most abundant sterol was ergosterol accompanied by its closely related sterols.
Effects of microwave energy on the relative stability of vitamin E in animal fats
Authors: Yoshida Hiromi , Kondo Izumi , Kajimoto Goro
Published: October 2006

The relative stabilities of individual tocopherols during microwave heating were evaluated in purified animal fats. Each tocopherol (α, β, γ and δ) was added to the purified beef tallow and lard at 0.25 μmol g−1 fat immediately before use. During microwave heating the highest rate of loss was shown by α‐tocopherol, followed by γ‐, β‐ and δ‐tocopherols. This order did not depend on the types of fats present. The indices such as peroxide value, carbonyl value and anisidine value for assessing quality of fats showed a significant difference (P < 0.05) in the final stage (12–20 min) of heating. It is therefore necessary that particular attention be paid to the loss of vitamin E when cooking pork or beef in a microwave oven.
Production responses and serum lipid concentration of broiler chickens fed diets based on oat bran and extracted oat bran with and without enzyme supplementation
Authors: Pettersson Dan , Åman Per
Published: October 2006

Broiler chickens were fed diets based on oat bran or oat bran that had been extracted with ethanol in order to remove tocotrienols and other ethanol‐soluble components. The diets were fed ad libitum with and without a supplementary fibre degrading enzyme, except for the enzyme‐supplemented diet based on oat bran which was fed at a restricted level equal to the intake of chickens fed the corresponding unsupplemented diet. Enzyme supplementation dramatically improved chicken live weights and feed conversion efficiencies and also feed intake for those fed ad libitum. Chickens fed the unsupplemented diets had low and similar serum triglyceride and cholesterol concentrations whereas birds fed enzyme‐supplemented diets had higher serum cholesterol concentrations. Results obtained indicate that, in the present study, the dietary fibre (mainly soluble mixed‐linked (1→3), (1→4)‐β‐D‐glucans) had a greater influence on serum cholesterol concentrations than tocotrienols and other ethanol‐soluble components, which were effectively extracted by the procedure employed. The importance of meal frequency was also demonstrated by the high triglyceride and serum cholesterol concentrations obtained for chickens fed on a restricted basis.
Composition of total and esterified 4α‐monomethylsterols and triterpene alcohols in virgin olive oil
Authors: Chryssafidis Dimitrios , Maggos Pantelis , Kiosseoglou Vassilis , Boskou Dimitrios
Published: October 2006

Esterified 4α‐monomethylsterols and triterpene alcohols were isolated from virgin olive oil by combined column chromatography‐thin layer chromatography and their composition was assessed gas chromatographically using both packed and capillary columns. The compositions of the esterified 4α‐monomethylsterol and triterpene alcohol fractions were compared with those of the total fractions which were isolated after saponification. Significant differences were observed between the distribution patterns of the total and esterified triterpene alcohol fractions, especially in the percentages of 24‐methylenecycloartanol, butyrospermol and cycloartenol.
Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice
Authors: Nunes Maria L , Batista Irineu , De Campos Regina MorãO
Published: October 2006

The shelf‐life of iced sardine (Sardina pilchardus) was studied. The main changes which take place in raw fish were investigated by means of organoleptic assessments, chemical analyses (total volatile nitrogen (TVB‐N), trimethylamine (TMA‐N), trimethylamine oxide (OTMA‐N) and hypoxanthine) and physical measurements (GR Torrymeter readings and pH). The influence of both seasonal changes and fat deterioration were also considered. The results obtained indicate that TVB‐N and TMA‐N parameters are not good freshness indicators for this species, but Torrymeter readings and hypoxanthine values can be used as indicators of freshness. However, they must always be confirmed by a sensory evaluation. From the different combinations tried, the most highly significant degree of correlation was obtained between sensory evaluation and Torrymeter readings.
Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product
Authors: Maija Anna , Sjöberg K , Tuominen Jari P , Kiutamo Tuomo , Luukkonen Satu M
Published: October 2006

A method was developed for the detection of irradiation of chicken and chicken meat products. The method consists of the extraction of fat from chicken skin or a chicken meat product, separation of hydrocarbons with an alumina column and gas chromatography (GC) and GC‐mass spectrometry analyses of the hydrocarbons 16:2, 16:3, 17:1 and 17:2 formed from oleic, linoleic and stearic acids during irradiation. These hydrocarbons were only detected in irradiated samples at doses of 5 and 10 kGy. The mean concentrations of the hydrocarbons were linearly related to the dose levels of irradiation in the case of chicken fat. The concentrations of two of the hydrocarbons (16:2 and 17:1) gave the best correlation with dose. When a dose of 10 kGy was used, the concentrations of major degradation products were 1.5‐5.0 mg/kg fat. The same relationship was not found in the case of chicken meat products because the amounts of hydrocarbons detected after irradiation with the same doses were similar. On the basis of this study it was clearly demonstrated that it is possible to judge analytically whether or not a chicken sample or a chicken meat product has been irradiated at doses of 5 or 10 kGy. It should also be possible to recognise samples irradiated with doses below 5 kGy.
Utilisation of orange by‐products—orange peel carotenoids
Authors: Aravantinos‐Zafiris G , Oreopoulou V , Tzia C , Thomopoulos C D
Published: October 2006

Carotenoids were extracted from fresh orange peel with various solvents. Acetone was the most efficient of the solvents tested. Two successive extractions with acetone after an initial washing with either acetone or methanol were adequate to remove 89% of the total carotenoids. The extracts were concentrated, the carotenoids transferred to hexane and a crude pigment concentrate was obtained by hexane evaporation. Water washings prior to acetone extraction eliminated the solvent‐solvent transfer to hexane. The extraction residue was used for pectin recovery. Carotenoid removal from the peel did not affect the yield and quality of the pectin.