bluuebunny/crossref_metadata_2025 huggingface dataset:
Cell wall composition and degradability of forage stems following chemical and biological delignification
Authors: Jung Hans‐Joachim G , Valdez Fernando R , Hatfield Ronald D , Blanchette Robert A
Published: October 2006

Chemical and biological delignification methods were used to investigate the relationship between the concentration and composition of lignin and degradation of forage cell walls. Stem material from lucerne (Medicago sativa L), smooth bromegrass (Bromus inermis Leyss) and maize (Zea mays L) stalks was treated with alkaline hydrogen peroxide, potassium permanganate, sodium chlorite, sodium hydroxide, nitrobenzene, and the lignolytic fungus Phanerochaete chrysosporium. Klason lignin and esterified and etherified phenolic acids were delermined. Cell wall neutral sugar and uronic acid composition and the extent of in‐vitro degradability were measured. Chemical delignification generally removed lignin. but the fungal treatment resulted in the removal of more polysaccharide than lignin. The concentrations of esterfied and etherified p‐coumaric and ferulic acids were generally reduced in treated cell walls; chlorite treatment preferentially removing p‐coumaric acid whereas nitrobenzene treatment removed more ferulic acid. Syringyl moieties were completely removed from the core lignin polymer by nitrobenzene treatment of forage stems. Alkaline hydrogen peroxide and nitrobenzene were generally the most effective delignification treatments for improving polysaccharide degradability, with the grass species responding similarly to delignification whereas lucerne was somewhat less responsive. Fungal delignification, under these experimental conditions, did not improve cell wall degradability of these forages. Multiple regression and covariate analyses indicated that the lignin components measured were not powerful predictors of cell wall degradability. Neither the concentration nor the composition of the lignin fractions was consistently correlated with degradation. This lack of effect was attributed to the more generalised disruption of the cell wall matrix structure by delignification treatments.
Nutritional quality of uncultivated cereal grains utilised as famine foods in western sudan as measured by chemical analysis
Authors: Salih Omar M , Nour Abdelazim M , Harper David B
Published: October 2006

The chemical composition of the grain of a number of wild grasses used as food in times of famine in western Sudan are reported and compared with those of the local staple cereals. Species investigated were Cenchrus hiflorus (haskaneet). Dactyloctenium aegyptium (korecb). Echinochloa colona (difra) and Oryza punctata (ruz el wadi). The grain of all species except C biflorus had protein contents in the range 110‐140 g kg−1, broadly similar to those of the local staple cereals. The grain of C biflours possessed a particularly high protein content of 210 g kg−1. The nutritional quality of the proteins as measured by their chemical scores ranged from 20 for C biflorus to 65 for O punctata compared with scores of 36 and 58 for the local sorghum var Kurgi and millet respectively. Lysine was the limiting amino acid in all cases. Whilst the composition of the protein of sorghum var Kurgi was typical of sorghum generally, that of var Karamaka was unusual in possessing lysine levels of 3.4 g (16 g N)1, double that normally present in sorghum and raising the chemical score of the protein to 62.

The ash content of the famine food cereals was high, attaining 113 g kg1 in C biflorus. All grains were good sources of zinc and D aegyptium. O punctata and E colonum additionally contained comparatively high levels of iron. Remarkably for a cereal D aegyptium was also very rich in calcium, containing over 10 g kg1, and possessed high concentrations of manganese.

Carbohydrate content of the famine food grains varied from 617 g kg1 for C biflorus to 748 g kg1 for O punctata, values comparable to the local staple cereals. The proportion of starch in this fraction ranged from 650 g kg1 in D aegyptium to 940 g kg1 in O punctata. Seed oils of all species were predominantly unsaturated containing mainly oleic and linoleic acids.
Disappearance of cell wall monomeric components from fractions chemically isolated from alfalfa leaves and stems following in‐situ ruminal digestion
Authors: Titgemeyer Evan C , Bourquin Leslie D , Fahey George C
Published: October 2006

Alfalfa (Medicago sativa L) leaves and stems were incubated in the rumen of an alfalfa‐fed steer for 0, 12, 24 and 48 h. Residues were analysed for monosaccharides remaining in chemically isolated fractions. Pectic substances were rapidly and extensively degraded. Xyloglucans also were quite degradable, whereas glucuronoxylans were very resistant to fermentation. Cellulose disappearance was intermediate between that of xylan and xyloglucan. For all non‐pectic polysaccharides, leaf material was more degradable than stem, and this difference between leaf and stem was greater for cellulose than for most hemicellulosic fractions. Acetyl groups associated with the oxalate‐insoluble fractions were degraded similarly to xylans. Alkali‐labile phenolic acid content was lower in stems than in leaves, but contributed only 4 g kg−1 of leaf DM. Less than 10% of alkali‐labile phenolics were associated with hemicelluloses. Structures which limit alfalfa xylan fermentation may include acetyl groups and linkages of uronic acid side chains to phenolic material.
In‐vitro enzymic hydrolysis of the storage proteins of japanese barnyard millet (Echinochloa frumentacea)
Authors: Suman C N , Monteiro P Vincent , Ramachandra Geeta , Sudharshana L
Published: October 2006

To assess the nutritional quality of Japanese barnyard millet (JBN, Echinochloa frumentacea Link), its protein content, quality and digestibility were studied. The proximate composition of the millet resembles that of other millets/cereals. The protein content had a mean value of 36.7 g kg−1. Solubility fractionation showed glutelins to be the major storage protein (60.8%). Contents of phenolics and tannins were estimated and found to be low.

The protein digestibility of JBN flours was high (84%). The digestibilities of the different protein fractions varied from 50.9% to 68.4% with pepsin and from 26.6 mg g−1 to 55.8 mg g−1 (α‐amino N liberated) with trypsin. These differences have been discussed relative to differences in amino acid composition of the protein fractions as well as to the possible presence of antinutritional factors in the fractions.
In‐vivo and in‐vitro digestibility of starch in autoclaved pea and potato products
Authors: Björck Inger M E , Siljeström Monica A
Published: October 2006

The digestibility of starch in homogenized/autoclaved pea plus potato products was studied in vitro and in vivo. The products were a canned infant purée based on peas and potatoes and products prepared in the laboratory by repeated autoclaving and cooling of either homogenized potatoes or homogenized peas. Small‐intestinal digestibility was evaluated through balance experiments in rats treated with an antibiotic (Nebacitin) to supress microbial activity in the hind gut. Parallel experiments in normal rats were performed to study the fermentability of undigested starch. The small‐intestinal digestibility was 93, 82 and 70% of tolal starch in the potato product, infant purée and pea product, respectively. Consequently, significant amounts of starch left the small intestine undigested, particularly with pea‐based products. The major portion of the undigested starch consisted of a fraction which resisted amylases in vitro unless solubilized in alkali, ie retrograded amylose. The fermentability of starch reaching the hind gut was high, about 90%. In‐vitro digestibility figures varied depending on the method used and were in the ranges 91–93, 76–86 and 71–77% in the potato product, infant purée and pea product, respectively. One of the methods allowed simultaneous and accurate determination of the in‐vivo resistant retrograded amylose fraction.
Relationship between flavour descriptors and overall grading of analytical panels for virgin olive oil
Authors: Aparicio Ramón , Gutierrez Francisca , Morales Juan Rodriguez
Published: October 2006

An analytical panel is used to evaluate the quality of virgin olive oil. Two regression procedures—step‐wise multiple regression and regression on principal components—have been used to construct equations that relate profile to overall grading of 57 samples of virgin olive oil collected from all over Spain. Every equation has an adjusted R2 > 0.94. Forty new samples evaluated by another panel were used to verify the models. Regression on the principal components correctly classified 87.5% of samples, against 95% classified by step‐wise multiple regression. Kurtosis, outliers, multicollinearity and singularity were also studied before building the regression models.
Apparent molar volumes and 1H‐NMR relaxation values of glucose syrups
Authors: Birch Gordon G , Karim Roselina
Published: October 2006

The apparent molar volumes and proton magnetic resonance 1H‐NMR pulse relaxation values of D‐glucose and four commercial glucose syrups were determined in the concentration range 5–50% (w/w). The apparent molar volumes increased linearly with average degree of polymerisation (DP) of the syrups and were thus in excellent agreement with average molecular weight. These increases contrasted markedly with the known increases of specific rotation of maltooligosaccharides which reach a limiting value at about DP 7 or 8. Apparent specific volumes were all confined to the range 0.60–0.64 cm3g−1 as expected for carbohydrates. They decreased sharply in the DP range 1–3 and showed little change thereafter. Apparent specific volumes also increased with increasing concentration of solute, as expected.

Spin‐spin relaxation values (T2‐values) decreased with increasing DP or increasing concentration of solute, as the proportion of ordered protons in solution increased. Consequently, within one glucose syrup, T2 decreased with increasing apparent specific volume (increasing concentration) and, between glucose syrups, T2 decreased with increasing DP. These results reflect the packing characteristics of the solutes among water molecules and accord with their known sweetness properties. They also underline the value of solution properties for the rapid characterisation of glucose syrups.
Inhibitory effect of Aspergillus niger on the growth of Aspergillus ochraceus and Aspergillus flavus, and on aflatoxin formation
Authors: Paster Nachman , Pushinsky Alon , Menasherov Mazal , Chet Ilan
Published: October 2006

Aspergillus ochraceus and A flavus were grown on synthetic media (SM) supplemented with 50 or 200 ml litre−1 SM on which A niger had been grown previously ( ‘A niger medium’ = ANM). Controls included SM acidified to pH 6.0 or 4.4, SM diluted with 50 or 200 ml litre−1 water, and diluted‐acidified SM. For both fungi, higher growth inhibition was recorded on ANM‐containing SM than in the controls. Aflatoxin formation was markedly inhibited on SM to which 20 ml litre−1 ANM extract (in methanol/chloroform, 2:1 v) had been added, although the growth of A flavus on that medium was almost the same as that in the control. It is concluded that the inhibitory effect of A niger on the growth of fungi should not be attributed merely to pH reduction, but also, mainly, to metabolites produced by the fungus in the growth medium, even at early stages of its growth.
Chemical characteristics of Pandanus conoideus fruit lipid
Authors: Southwell Keith , Harris Ron
Published: October 2006

Pandanus conoideus fruit contained 19.4% by dry weight of red fat. Major fatty acids contained in the fat were oleic (67.6% of the total fatty acids), palmitic (18.7%) and linoleic (7.6%) acids. The fat had an unusually high level of free fatty acid (90.0%) which may have resulted from the action of fat splitting enzymes.
Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus)
Authors: Carballo Jose , Cavestany Marta , Jimenez‐Colmenero Francisco
Published: October 2006

The objective of this study was to use a thermal scanning rigidity monitor to analyse the changes occurring in rheological behaviour during thermal gelation induced by the presence of surimi in meat batters. These studies were conducted on systems prepared with pork meat to which varying proportions of surimi from Alaska pollack (Theragra chalcogramma (Pallas)) or sardine (Sardina pilchardus) (Walb) were added.

The results indicated that gelation in pork proteins did not occur in the same way as in fish proteins. Whereas the addition of Alaska pollack surimi to the meat preparations produced scarcely any change with respect to the meat alone, the sardine surimi caused major alterations. These changes depended upon the proportion of protein from surimi added: addition of 100 g kg−1 caused a protein matrix to form, inducing the formation of stiffer gels and the appearance of the setting phenomenon, although at higher temperatures than are found with fish proteins. Such behaviour was not apparent when the proportion of protein from surimi was raised to 200 g kg−1.
Chemical composition and nutritive value of leaf protein concentrate from leucaena leucocephala
Authors: Farinu Gabriel O , Ajiboye Sunday O , Ajao Sakiru
Published: October 2006

Leaf protein concentrate (LPC) was prepared from Leucaena leucocephala leaf meal (LLM). The recovery of LPC was 7.6 % and analysis showed that the LPC contained 65.91 % crude protein compared with 29.15 % of the LLM, ash content was 17.56% while levels of essential amino acids‐lysine, histidine, arginine, isoleucine and leucine—were 5.57, 2.34, 5.88, 5.42 and 10.8% on a dry matter basis, respectively. The LPC had higher in‐vivo digestibility than the LLM with values being 63.20 and 48.82%, respectively. The LPC diet supported growth in rats but gave lower nutritive indices than the control diet of soya bean and Guinea corn.
Non‐starch polysaccharides from sunflower (Helianthus annuus) meal and palm‐kernel (Elaeis guineensis) meal—investigation of the structure of major polysaccharides
Authors: Düsterhöft E‐M , Posthumus M A , Voragen A G J
Published: October 2006

For the identification and characterisation of major non‐starch polysaccharides from sunflower (Helianthus annuus L) meal and palm‐kernel (Elaeis guineensis Jacq) meal, extracts obtained by sequential alkaline extraction and delignification of the corresponding cell wall materials were subfractionated by graded ethanol precipitation and size‐exclusion and adsorption chromatography. Determination of the sugar and glycosidic linkage composition of extracts and subfractions and intact cell wall materials allowed the identification and quantification of a variety of polysaccharides. In sunflower meal, cellulose (42% of total non‐starch polysaccharides), pectic polysaccharides (24%), (4‐O‐methyl)‐glucuronoxylans with 8‐11% uronic acid substitution (24%), (gluco)mannans (5%) and fucoxyloglucans (4.5%) were encountered. Major polysaccharides in palm‐kernel meal were linear mannans with very low galactose substitution (78% of total non‐starch polysaccharides), followed by cellulose (12%) and small amounts of (4‐O‐methyl)‐glucuronoxylans and arabinoxylans (3% each).
D‐Amino acids in reconstituted infant formula: A comparison between conventional and microwave heating
Authors: Marchelli R , Dossena A , Palla G , Audhuy‐Peaudecerf M , Lefeuvre S , Carnevali P , Freddi M
Published: October 2006

It was recently claimed that microwave heating of reconstituted formulas for infants could induce racemisation of amino acids, in particular, of proline. In the present work we investigated the presence of D‐amino acids in different samples of a reconstituted infant formula heated by a conventional heat‐transfer way (oil bath), in a commercially available domestic microwave oven and in a wave‐guide device. The analyses were carried out both by gas chromatography and by high performance liquid chromatography. The presence of D‐enantiomers was determined both in proteins after hydrolysis (6 M HCl at 100°C for 6 h) and in the free amino acid pool. Regarding protein‐bound amino acids, there is no evidence of racemisation in all samples examined under the different experimental conditions (conventionally and microwave‐treated samples). In particular, D‐proline was not detected at least above 1 mg litre−1 in proteins and above 20 μg litre−1 in free amino acids. Although small percentages (D/D + L %) of D‐glu and D‐asp and higher percentages of D‐ala were detected among free amino acids, in all samples, no significant differences could be found between untreated and treated samples.
Differentiation between fermenting and spoilage yeasts in wine by total free fatty acid analysis
Authors: Razes Nicolas , Garcia‐Jares Carmen , Larue Françoise , Lonvaud‐Funel Aline
Published: October 2006

Differentiation between fermenting and spoilage yeasts in wine was estimated by cellular fatty acid profiles. Forty‐two strains of yeasts representing 17 genera were grown on a defined liquid medium for 48 h at 25°C in a rotary shaker. After saponification of yeast cells, free fatty acid extracts were analysed by gas chromatography. Multivariate analysis was performed by Principal Components Analysis (PCA) to define clusters of fatty acids and yeasts.

Strains were characterised especially by long‐chain fatty acids, palmitic (C16) to linolenic (C18:3) acid under aerobic culture. Nevertheless, most of Saccharomyces cerevisiae and also Dekkera bruxellensis (former names D intermedia and Brettanomyces lumbicus) synthesized medium‐chain fatty acids, octanoic (C8) acid to dodecanoic (C12) acid. With this method it was possible to differentiate fermenting grape yeasts such as S cerevisiae from spoilage yeasts on the basis of the absence of linoleic (C18:2) and linolenic (C18:3) acids. However, the method seemed unreliable for the identification of strains, more particularly those of species of S cerevisiae.
Development and evaluation of products from cassava flour as new alternatives to wheaten breads
Authors: Eggleston Gillian , Omoaka Paulyn E , Ihedioha Damian O
Published: October 2006

Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg−1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lower the batter density the higher was the maximum gas retention volume attained in the 60 min fermentation stage. However, final loaf volume also depends on the stability of the batter; egg white primarily acts as a stabiliser. Margarine, and more significantly egg white, reduced the extent of starch gelatinisation and solubilisation in the bread. Breads made with locally available egg white and margarine are sensorily acceptable to Nigerian consumers and have very good keeping qualities.
Nitrogenous constituents in the urine of cattle, sheep and goats
Authors: Bristow Andrew W , Whitehead David C , Cockburn John E
Published: October 2006

Ten samples of urine from dairy cows, five from sheep and four from goats were analysed to assess the distribution of urinary nitrogen (N) among various chemical constituents in order to gain a better understanding of the reactions undergone by urinary N in soil. Total N in the cow urine ranged from 6.8 to 21.6 g N litre−1, of which an average of 69% was present as urea, 7.3% as allantoin, 5.8% as hippuric acid, 3.7% as creatinine, 2.5% as creatine, 1.3% as uric acid, 0.5% as xanthine plus hypoxanthine, 1.3% as free amino acid N and 2.8% as ammonia. In the sheep urine, total N ranged from 3.0 to 13.7 g litre−1 of which an average of 83 % was present as urea; creatine accounted for 5.3% of the N; hippuric acid and allantoin both accounted for 4.3%, while each of the other constituents amounted to less than 1% of the total N. The goat urine was similar to the sheep urine but with a lower ratio of creatine to creatinine and a somewhat higher proportion (2.0 %) of the total N as amino acid.
Accuracy and precision in amino acid analysis
Authors: Davies Richard L , Baigent D Robin , Levitt Malcolm S , Mollah Yasin , Rayner Carl J , Frensham Alison B
Published: October 2006

Five laboratories collaborated in a two‐part study to improve and measure the accuracy and precision of amino acid analysis. The results of the unpublished first part allowed each laboratory the opportunity to optimise their own procedure. In the second part of the study reported here, three purified and six conventional proteins were analysed, each after three different preparation procedures (normal and extended acid hydrolysis, and following preliminary oxidation). Preparative effects reported in the literature were confirmed though not uniformly, and there were other, often unique, preparative effects. Well documented preparative effects are essential in matching analytical work to differing requirements. Results from one laboratory were excluded from further statistical analysis because of high replicate variation. The repeatability (within laboratory) coefficient of variation was 4.1% and for reproducibility (between laboratory) it was 13.1%. Discrepancies between best amino acid estimates for purified proteins and estimates calculated from published sequences (P < 0.01) provided evidence of bias in five amino acids from one laboratory and in one from another. When P < 0.01 was used as the discard threshold for conventional protein results, a total of 9.9% of best estimates were discarded: 8.1% were biased, 3.2% were outliers and 1.3% were both biased and outliers. When these values were discarded, 19 of 96 mean values changed by up to 4%, nine changed by 4‐8%, eight changed by larger amounts and the pooled coefficient of variation fell from 8.2% to 5.4%. At this threshold between zero and 31% of each laboratory's data on conventional proteins was discarded. A lower threshold (P < 0.05) doubled the discard rate but had marginal effects on mean values and residual variation. At P < 0.01 less than 20% of biased estimates were also outliers and less than half the outliers were also biased. This means that only studies which examine both accuracy and precision will achieve maximum improvement in either.
Changes in composition of lipids, free amino acids and organic acids in rice‐bran‐fermented‐ sardine (Etrumeus teres) during processing and subsequent storage
Authors: Chang Chun‐Ming , Ohshima Toshiaki , Koizumi Chiaki
Published: October 2006

Changes in composition of lipids, free amino acids and organic acids in rice‐bran‐fermented sardine—one of the traditional marine products of Japan—were investigated. The moisture content decreased rapidly during pre‐curing and then slowly during rice bran fermentation. The salt content of the finished product was about 234 g kg−1 on a dry weight basis. The pH decreased from 6.1 in the raw sardine to 5.3 in the finished product. Total volatile basic nitrogen increased up to 1.0 g kg−1 after 2 months of rice bran fermentation and then remained almost unchanged. Most free amino acids except histidine and taurine increased during rice bran fermentation. The histamine content increased to 0.75 g kg−1 at 2 months of rice bran fermentation and subsequently decreased gradually. Certain polyamines also accumulated on relatively lower levels. Lactic acid (8.14 g kg−1 at 2 months of rice bran fermentation) was a prominent organic acid produced during processing. Considerable decompositions of triglyceride and phospholipids occurred accompanied by production and accumulation of a correspondingly high concentration of free fatty acids. The peroxide value and the amount of thiobarbituric acid reactive substances in the extracted total lipids decreased gradually during rice bran fermentation. It was concluded that lipid oxidation was restricted during rice bran fermentation although remarkable proteolysis occurred. The present traditional manufacturing process seems to be applicable to the technology of processing and subsequent preservation of fish products in the developing countries.
Screening for cysteine proteinase inhibitor activity in legume seeds
Authors: Hines Mark E , Osuala Chima I , Nielsen S Suzanne
Published: October 2006

Extracts of 44 legume seeds were assayed for cysteine proteinase inhibitory (CPI) activity, using a papain/azocasein assay. Extracts with high papain inhibitory activity were further assayed with a crude gut extract (CGE) of larval Acanthoscelides obtectus (Say) (common bean weevil) against 3H‐methemoglobin. Soybeans (Glycine max L Merrill), lima beans (Phaseolus lunatus L), tepary beans (Phaseolus acutifolius A Gray), and lupine seeds (Lupinus albus L) were found to be highest in CPI activity. Soybean hypocotyl extracts were found to have much greater CPI activity, relative to protein concentration, than cotyledon extracts. Papain was much more inhibited by soybean hypocotyl and cotyledon extracts than was A obtectus CGE. Water extracts of soybean hypocotyl flour were slightly higher in CPI activity than extracts with 0.2 M sodium phosphate buffer, pH 6.2.
Glucosinolate responses of swede, kale, forage and oilseed rape to root damage by turnip root fly (Delia floralis) larvae
Authors: Birch A. Nicholas E. , Wynne Griffiths D. , Hopkins Richard J. , Macfarlane Smith William H. , McKinlay Roderick G.
Published: October 2006

Two genotypes of kale (Brassica oleracea L), two of rape (one forage and one winter oilseed type, B napus L) and two of swede (B napus L) grown in a glasshouse were inoculated with turnip root fly (Delia floralis Fall) eggs at 5 weeks and their roots, stems and leaves sampled after a further 8 weeks of larval feeding. Changes in total and individual glucosinolates were examined in roots, stems and leaves after attack. Damage by D floralis larvae to roots caused tissue weight losses in roots ranging from 26 to 48%, relative to controls. The resultant plant stress also caused smaller weight losses in leaf tissue (10–27%) and stems (6–20%). On susceptible brassica genotypes, D floralis percent pupal development and mean pupal weights were a factor of × 1.5 greater than on resistant genotypes, resulting in a difference of × 2.4 in total pupal biomass per root. There was no apparent link between D floralis susceptibility and total or individual glucosinolate content of undamaged control roots. Major differences in glucosinolate composition were found between control roots of the six brassicas. Five of the 15 compounds detected had aromatic side chains and were present in all samples. Only three of the 10 aliphatic glucosinolates were common to all six brassicas. The predominant compound in the two kale roots was prop‐2‐enyl glucosinolate, in the rapes 2‐hydroxy‐but‐3‐enyl (forage rape cv Hobson) and 2‐phenylethyl (oilseed rape cv Ariana) glucosinolates, and in the swedes 2‐hydroxy‐but‐3‐enyl glucosinolate. All brassicas showed a similar response in glucosinolate metabolism after root damage. Total glucosinolate content in roots increased due to a two to four fold increase in indole‐based compounds. The largest increase for an individual compound after attack was found for 1‐methoxy‐3‐indolylmethyl glucosinolate, which increased four to 17 fold. Root damage did not significantly affect stem glucosinolate composition but in leaves caused a 1.2 fold increase in aliphatic glucosinolates with a corresponding decrease in indole‐based compounds. The possible ecological and nutritional significance of glucosinolate responses to root fly damage is discussed.
Effects of antioxidants on feed quality and growth of Penaeus monodon juveniles
Authors: Bautista Myrna N. , Subosa Precilla F. , Lavilla‐Pitogo Celia R.
Published: October 2006

Four practical diets were formulated to contain 0.05%, of the following antioxidants: butylated hydroxytoluene (BHT), butylated hydroxy anisole (BHA), propyl gallate (PG) or ethoxyquin (ETHQ). A fifth diet, with no added antioxidant, served as a control. The diets were fed to Penaeus monodon juveniles to determine the effects of antioxidants on feed quality and growth of the animals. The results showed no significant difference (P> 0.05) between the control and the feeds containing antioxidants in 2‐thiobarbituric acid values after 0, 30, 60, and 90 days storage, respectively. There was a significant difference by the 120th day of storage, but no signs of physical deterioration were observed in any of the diets. The highest weight gains (704% and 742%) were obtained with shrimps fed diets with BHT and BHA, respectively, as antioxidants. Hepatopancreatic lesion formation was evident with shrimps fed diets containing antioxidants but not with shrimps fed a diet without antioxidant. Shrimps fed with BHT‐added feed showed fewest lesions in the hepatopancreas. Although all shrimp samples given feed containing PG and ETHQ showed lesions, these were patchy in nature and did not affect the growth rates of the animals.
Cassava varietal screening for cooking quality: Relationship between dry matter, starch content, mealiness and certain microscopic observations of the raw and cooked tuber
Authors: Safo‐Kantanka Osei , Owusu‐Nipah Joseph
Published: October 2006

Thirteen cassava (Manihot esculenta L Crantz) varieties from three successive annual harvests were screened for the mealiness of the cooked tuber, and the elasticity and smoothness of the pounded paste. Six were selected for further studies based on their mealiness and the starch and dry matter contents were determined. The diameter of the starch granules of the selected varieties and those of an irradiated M1 V2 population were measured. Microscopic examinations of the raw and cooked cells of the irradiated M1 V2 population were made. Correlations among all the parameters were studied. Varietal and seasonal differences in cooking quality were observed. There was no consistent relationship between mealiness of the boiled tuber and the elasticity and smoothness of the pounded paste. Varieties that were mealy were high in dry matter and starch content. The starch granules of mealy varieties were larger than those of nonmealy ones. There were no differences between mealy and non‐mealy varieties in the arrangement of the cells or ‘cell condition’, of the raw tubers. However, the cells of the cooked tubers were held less cohesively, ie there was more ‘cell disorganisation’, in mealy varieties than in non‐mealy ones.
Correlation between water‐holding capacity of different types of cellulose in vitro and gastrointestinal retention time in vivo of rats
Authors: Kikuchi H. , Yajima T.
Published: October 2006

Rats were assigned to a fibre‐free basal diet or one of three indigestible and poorly fermentable food components (cellulose powder, microfibril cellulose prepared from cellulose by milling, and plastic particles) incorporated in the basal diet at a level of 7%. The mean retention time (MRT) of the indigestible food components in the whole gut were measured with solid and liquid markers. Further, caecal weight and content of organic acids as well as faecal moisture were determined. The weight of the caecal digesta in the rats fed the basal diet was lower than that in rats fed a diet incorporated with indigestible food components. The faecal moisture differed between the different groups and decreased in the following order: microfibril cellulose, cellulose, and plastic particles; ie the same order as for the settling volume in water. The MRTs of the solid phase in microfibril cellulose (MFC), cellulose (CEL), plastic particles (PLS) and fibre‐free basal (BD) groups were 9.4, 11.1, 13.6 and 17.8 h respectively. The MRTs of the liquids in the MFC, CEL, PLS and BD groups were 12.9, 15.0, 14.2 and 13.9 h, respectively. Thus, there was an inverse relationship (r = 0.74, P < 0.01) between the MRT of the solid phase and the settling volume, whereas the MRT of the liquid phase was not significantly affected by the diets. Any effect on the concentration of organic acid and the pH of the caecal contents could not be detected with any of the diets. Although the significance of the differences in the total amount of organic acids produced in the caecum between diets could not be detected, the relationship between (r = 0.61, P < 0.01) the amount of organic acids and the settling volume was found. These results suggest that the settling volume in water, which closely parallels the water‐holding capacity of indigestible food components, affected the gastrointestinal retention time of solid phase of digesta in different types of cellulose.
The origin of ethylphenols in wines
Authors: Chatonnet Pascal , Dubourdie Denis , Boidron Jean‐noël , Pons Monique
Published: October 2006

Ethylphenols are important aromatic compounds of red wines. These compounds are formed in wines by some yeast species belonging to the genusBrettanomyces/Dekkerain the presence of hydroxycinnamic acids. These volatile phenols are responsible for the ‘phenolic’, ‘animal’ and ‘stable’ off‐odours found in certain red wines. The results presented show that the synthesis of the high quantities of ethylphenols found in the ‘phenolic’ red wines can occur during the ageing of wines having normally completed their alcoholic and malo‐lactic fermentations. This olfactory fault caused byBrettanomyces/Dekkerais found more frequently than the classical ‘mousy‐taint’ attributed to this yeast genus. In addition, the study of the mechanisms of biosynthesis of ethylphenols byBrettanomyces/Dekkerahas shown the sequential activities of two enzymes. The first, is a cinnamate decarboxylase (CD), which assures the transformation of certain cinnamic acids into the correspondent vinylphenols; the second is a vinylphenol reductase, which catalyses the reduction of vinylphenols into ethylphenols. The CD activity ofBrettanomyces/Dekkerais not inhibited by the polyphenolic compounds of red wines (procyanidins and catechins) while these compounds do inhibit the CD activity ofSaccharomyces cerevisiae.On the other hand, the substrate specificities of the CD activities ofBrettanomyces/DekkeraandSaccharomycesare different.
Studies on the formation of histamine in must and wines from elderberry fruit
Authors: Pogorzelski Eugeniusz
Published: October 2006

In wines from elderberry fruit harvested in four successive years, 3.65–12.36 mg litre−1 of histamine were detected. Histamine content in the wines depended on the pulp treatment prior to processing and the yeast strain used for the fermentation. The investigation of factors affecting the formation of histamine has shown that it is formed as a result of the action of histidine decarboxylase (EC 4. 1. 1. 22) of elderberry fruit, enzymes contained in Polish pectolytic preparation ‘Pectopol PT’, and during fermentation under the effect of histidine decarboxylase produced by yeasts. The highest activity of this enzyme has been found in Bordeaux yeast, with decreasing activities in Burgundy, Malaga, Tokay and Syrena yeasts.
Epicatechin derivatives and fatty acid composition of a traditional product made in Sikkim from leaves of Camellia sinensis
Authors: Katiyar Santosh K , Bhatia Ashok K.
Published: October 2006

A traditional product of Camellia sinensis leaves was recorded in tribal areas of Sikkim State, India. The product was analysed for its epicatechin derivatives, and for its neutral lipid, glycolipid and phospholipid contents together with their fatty acid compositions. (–)– Epigallocatechin‐3‐gallate (EGCG) was the main polyphenolic constituent present in this traditional product, accounting for 742 g kg−1 of total epicatechin derivatives. Glycolipids, which account for 570 g kg−1 of total lipid, contained a significantly greater amount of linolenic acid (C 18: 3, 546 g kg−1 of glycolipid) than the neutral lipids or phospholipids. Palmitic (C 16:0) and linoleic (C18:2) acids were in greater proportion in the phospholipid fraction, while myristic (C14:0) and lauric (C12:0) were abundant in the neutral lipid. Since EGCG is a known antimutagenic and anticarcinogenic agent, this traditional tea product may have considerable pharmacological significance.
The influence of different nitrogen and potassium fertilisation on the chemical flavour composition of kohlrabi (Brassica oleracea var gongylodes L)
Authors: Fischer Jörgen
Published: October 2006

The aims of this study were to investigate the influence of fertiliser treatments on the chemical flavour composition of kohlrabi (Brassica oleracea var gongylodes L). Increasing nitrogen and potassium supply resulted in variable amounts of isothiocyanates, organic cyanides, sulphides and aldehydes measured by headspace analysis. Therefore it could be suggested that the desirable flavour of kohlrabi is influenced by the level of fertilisation. The effect of applied potassium on flavour quality is less clear cut. The observed inverse relationship between the amounts of flavour compounds and nitrogen supply might be utilised in production practices to obtain an optimal flavour quality.
Nixtamalisation of maize (Zea maysL) using a single screw cook‐extrusion process on lime‐treated grits
Authors: Mensah‐Agyapong Johnson , Horner William F. A.
Published: October 2006

The tortilla flour market is expanding but present industrial production is lagging behind in the use of modern technologies to increase production and cut costs due to the maize steeping and drying operations. A process using a single‐screw cook‐extruder which eliminates the traditional steeping and drying operations was therefore explored. Lime (Ca(OH)2) suspension was absorbed onto commercial maize grits (2 g lime kg−1maize) and the resulting meal conditioned to various moisture contents. These samples and one which had not been lime‐treated were cook‐extruded through a Brabender Do‐corder extrusion cooker (Type 825602). The dry extrudate was milled through a 150 μm sieve and tortillas made from each sample. The tortillas prepared from the lime‐treated grits conditioned to 472 g kg−1moisture compared favourably with that prepared from traditionally prepared masa flour when organoleptically assessed. Flour pasting properties (viscosity) and water absorption index were not significantly different (P< 0.05) from the traditionally prepared products. Enzyme susceptible starch index did not correlate well with dough quality.
Soya‐yoghurt starter culture development from fermented tropical vegetables
Authors: Nsofor Leslie M. , Nsofor Obianuju N. , Nwachukwu Kingsley E.
Published: October 2006

The development of soya‐yoghurt starter culture from fermented tropical vegetables was initiated. Soya milk fortified with 10 g litre−1 sucrose was sterilised (121°C for 15 min) and inoculated with the exudate of fermented tropical vegetables. Acid production in the soya milk medium during incubation at 42°C for 5 h was evaluated and compared with cows' milk based cultures. Aroma of the soya milk based and cows' milk based cultures was also compared. Cultures derived from fermented cassava and corn separately reduced soya milk pH from 6′8 to 43 and 45, and significantly greater culture activity was observed in soya milk than in cows' milk. The culture from corn produced the most acceptable yoghurt‐like aroma in soya milk while that from African oil bean seed produced the least acceptable aroma. The consumer‐acceptable mild buttermilk‐like aroma of yoghurt was not produced in soya milk or cows' milk by the cultures evaluated.
In‐vitro and in‐vivo dephosphorylation of rapeseed meal by means of phytate‐degrading enzymes derived from Aspergillus Niger
Authors: Żyla Krzysztof , Koreleski Jerzy
Published: October 2006

A meal of ‘double low’ rapeseed (var ‘Jantar’) was subjected to phytate hydrolysis using enzyme preparations derived from a mycelium of Aspergillus niger which contained phytase (EC 3.1.3.8) and acid phosphatase (EC 3.1.3.2) activities. The complete conversion of myo‐inositol hexa‐ and pentaphosphates present in rapeseed meal to lower phosphate esters of myo‐inositol was accomplished at 40°C, a pH value of 4.5, phytase dosage (in phytase units (PhytU)) 0.1 PhytU g−1 accompanied by acid phosphatase activity 37.1 units g−1, in 1 h. Under these conditions, complete dephosphorylation was observed in 4 h. Decreasing the pH value to 3.0 caused a rise in the amount of inorganic phosphorus released, while increasing to 5.5 resulted in substantial reduction in the reaction rate. Purification of phytase to a specific activity 0.375 PhytU mg−1 of protein exhibited a negative influence upon the yield of rapeseed dephosphorylation. The substitution of calcium phosphate for a preparation of phytase in feed containing rapeseed meal did not cause significant differences in the body weight gain or in tibia mineralisation of broilers (Gains galus, ‘Astra B’).
Effects of feeding an aquatic weed Lemna trisulaca as partial replacement of fish meal on the performance of growing ducklings
Authors: Hamid Md A , Chowdhury Sachchidananda D , Razzak Md A , Roy Chitta R
Published: October 2006

Growing ducklings were fed diets containing an aquatic weed Lemna trisulaca meal (LTM) replacing, on a protein basis, either 40, 60 or 80 g kg−1 of the fish meal (FM) from a control diet which contained 120 g FM kg−1. Partial replacement of FM (40 and 60 g kg−1 of the FM) by LTM on a protein basis showed good growth and low food consumption but food conversion efficiency was found to be comparable. It was concluded that LTM could be considered as a protein feed supplement for growing ducklings and also as a part replacement of animal protein (FM) in the nutrition of growing ducklings without deleterious effect on performance.
Chemical composition of tobacco seeds (Nicotiana tabacum L) from Argentina
Authors: Maestri Damián M , Guzmán Carlos A
Published: October 2006

The lipid constituents, free fatty acids, triglycerides, sterol esters and free sterols of 11 cultivars of tobacco from Argentina were investigated by gas‐liquid chromatography. Palmitic, oleic and linoleic acids were the major components in all fractions studied. Sitosterol was the main component of the free sterol and sterol ester fractions. Oil and protein contents, as well as some physicochemical characteristics of the oils, are also reported.
Resistance of the kidney bean reserve protein, phaseolin, to proteolysis in the porcine digestive tract
Authors: Begbie Robert , Ross Alexander W
Published: October 2006

Abstract: Phaseolin, the major reserve protein of the seeds of the kidney bean, Phaseolus vulgaris L, was shown to be poorly degraded in the pig small intestine following an initial 7‐day exposure to casein‐based diets incorporating kidney bean meal. Substantial amounts of large polypeptide fragments, which were recognised by antibodies raised against native phaseolin, were identified in ileal digesta. Little of this immunoreactivity was detected in the faeces of these animals, suggesting that components of the hindgut microflora were able to degrade these fragments further. Prolonged exposure to dietary kidney beans resulted in an increase in the digestibility of phaseolin, suggesting that the small intestine and/or its microflora may possess significant adaptive capacity. In‐vitro digestion of purified phaseolin by a sequence of pepsin, trypsin and chymotrypsin yielded products which closely resembled those isolated from the ileal digesla; analysis suggested that degradation of native phaseolin by the major gastrointestinal endopeptidases is restricted to a vulnerable central region of its constituent polypeptides.
Modifications to the neutral detergent cellulase digestibility method for the prediction of the metabolisable energy of compound feedstuffs containing palm kernel meal
Authors: Dowman Late Mary G
Published: October 2006

Abstract: Practical use of the prediction equation for metabolisable energy (ME) of ruminant feeds, which resulted from a study commissioned by the UK Agriculture Industry in 1986 (MAFF 1990), has produced low predictions for feeding stuffs containing palm kernel meal. This was found to be due to the presence of galactomannans which are not readily hydrolysed by the enzymes in the cellulase preparation used in the second stage of the neutral‐detergent cellulase digestibility method. An additional commercially available enzyme, Gamanase, was identified as capable of hydrolysing these compounds. Whilst Gamanase was active at the same temperature and pH range as cellulase it was found necessary to extend the incubation period from 24h to 40h to achieve adequate agreement with in‐vivo digestibility. Experiments showed that the modifications to the method had no significant effect on the predicted ME for feeding‐stuffs not containing palm kernel meal.
Phospholipid composition of canned peas by 31P‐NMR
Authors: Murcia M Antonia , Villalaín José
Published: October 2006

Abstract: Phospholipid composition of canned peas has been studied on lipid extracts by 31P nuclear magnetic resonance (31P‐NMR). The most abundant phospholipids of canned peas are phosphatidylcholine and phosphatidylinositol in agreement with previous results obtained using other methods. It is possible to quantify individual main phospholipids from a single experiment using 31P‐NMR. This method offers important advantages over others usually employed in phospholipid determination.
Production of peroxidase enzyme by callus cultures of Citrus aurantifolia S
Authors: Agrawal Renu , Patwardhan M V
Published: October 2006

Ammonium sulphate fractionation of citrus flavedo callus showed considerable peroxidase activity with hydrogen peroxide and guaiacol as substrates. The activity of the enzyme was comparable to that of Sigma horseradish peroxidase. Citrus callus may be a potential source of commercial peroxidase enzyme.
Effect of residual fertility and direct fertilisation on kernel, protein and oil yield of peanut (Arachis hypogaea L) grown in rice fallows
Authors: Thimmegowda S
Published: October 2006

Kernel (2814–3467 kg ha−1), protein (555–759 kg ha−1) and oil (124–1556 kg ha−1) yields of peanut (Arachis hypogaea L) varied significantly due to the residual effect of organic manures and inorganic fertilisers together. It was also observed that direct application of recommended fertilisers (25 N, 72 P2O5 and 37‐5 K2O kg ha−1) gave the highest kernel (3669 kg ha−1), protein (786 kg ha−1) and oil (1606 kg ha−1) yields. The reduction in kernel, protein and oil yield from the recommended level of fertilisers to half the recommended level of fertilisers was about 16, 15 and 12% while it was about 25, 33 and 27% with no fertiliser. Thus, the results revealed that the nutrients applied partly through organic manures and inorganic fertilisers to Kharif rice exhibits significant residual effects on the succeeding upland crop and hence the fertilisation must be considered not only for individual crops but also for the cropping system as a whole.
Impact of methyl 5‐O‐(E)‐feruloyl‐α‐L‐arabinofuranoside on in‐vitro degradation of cellulose and xylan
Authors: Deetz Donald A , Jung Hans‐Joachim G , Helm Richard F , Hatfield Ronald D , Ralph John
Published: October 2006

Abstract: The potential for inhibition of ruminal cell wall degradation by soluble phenolic acid‐carbohydrate complexes was assessed using a synthetic molecule, methyl 5‐O‐(E)‐feruloyl‐α‐L‐arabinofuranoside (FA‐Ara). In‐vitro 24 and 72 h degradabilities of glucose from microcrystalline cellulose, and neutral sugars and uronic acids of oat spelts xylan were determined. Treatments included 0 (Control), 15, 150, 1500, and 4500 μmol liter−1 of methyl α‐L‐arabinofuranoside (Me‐Ara), FA‐Ara, or ferulic acid (FA). Additions of 1500 and 4500 μmol liter−1 Me‐Ara; 15 and 150 μmol liter−1 FA‐Ara; as well as 4500 μmol liter−1 FA significantly (P < 0·05) decreased 24 h cellulose degradation. Arabinose degradation from xylan after 24 h was decreased (P < 0·05) by 1500 and 4500 μmol liter−1 concentrations of Me‐Ara and FA‐Ara. No inhibitory effects of added compounds on 72 h glucose, xylose, or arabinose degradability were observed. Very little FA‐Ara remained intact after 24 h. Following 72 h, no added FA‐Ara was detectable, suggesting extensive degradation by microbial feruloyl esterases. Extent of polysaccharide degradation, in vitro, was not limited by a soluble phenolic acid‐carbohydrate compound, which accurately models a known cell wall complex.