bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of bean broth on the nutritive value and digestibility of beans
Authors: Braham J. Edgar , Bressani Ricardo 
Published: October 2006

AbstractBlack, red and white beans were cooked (1:3, water: beans) at 120°C and 16 lb in−2 for 20 min. Chemical analysis of the broth showed that it contained low levels of protein, ether extract, and carbohydrates and high levels of ash and polyphenols. The effect of the addition of bean broth, on the PER and digestibility of beans was studied in rats. PER values and protein digestibility decreased as the amount of bean broth increased in the diet. White beans showed highest values of PER, weight gain and protein digestibility. The latter was lower in the groups supplemented with methionine than in those not supplemented; there was no interaction beween level of methionine and amount of bean broth in the diet on digestibility. The effect of methionine was not related to either metabolic nitrogen in faeces or amount of food consumed. A high proportion of the faeces nitrogen was soluble in NaOH. When rats from the different groups were fed diets containing 18% bean protein and killed at 6 weeks of age they showed no difference in pancreas weight that could be related to the amount of broth in the diet, nor were the levels of trypsin in the pancreas or the amount of PABA excreted upon ingestion of BT‐PABA related to the amount of broth in the diet.
Acidity in upland and hill soils: Cation exchange capacity, pH and lime requirement
Authors: Logan Katherine A. B. , Floate Michael J. S. 
Published: October 2006

AbstractFor 30 acid upland and hill soils, with initial pH from 3.5 to 5.8, and loss on ignition from 14% to 94%, cation exchange capacity varied with pH according to the relationship CEC = m pH+C, where m and C are characteristic of each soil. The slope m depended on loss on ignition (LOI), and is given by: m=Δ CEC/Δ=0.22 LOI+1.92. Because of these relationships, CEC measured at the natural pH of the soil (in 0.025 M MgSO4 solution) is more relevant to field conditions than a conventional measurement at pH7. An improved method for estimating lime requirement (LR) of these soils was developed, based on the relationship found between LR and the difference in CEC (ΔCEC) between that at the natural pH of the soil and that at the target pH of 5.5: LR=1.12 ΔCEC+1.48. Lime requirement can therefore also be estimated from loss on ignition using the earlier relationships, and is given by: LR=(0.25 LOI+2.15) Δ+1.48, where Δ is the difference between the natural pH (in 0.025 M MgSO4) and the target pH. Predictions based on this agreed well with results for a further 10 soils.
The determination of bitter principles in zucchinis
Authors: Hutt Terrence F. , Herrington Mark E. 
Published: October 2006

AbstractA method using reverse phase thin layer and high performance liquid chromatography was developed to determine the level of the bitter principle occasionally found in zucchini (Cucurbita pepo L.). The system gave excellent separation with recovery rates of about 90% from spiked fruit. The bitter principle was confirmed by C13 NMR and mass spectrometry as cucurbitacin E glycoside which was present in concentrations in the order of 600mg kg−1 in bitter fruits. Bitterness was detected by a taste panel at cucurbitacin E glycoside concentrations of 1 mg kg−1 in aqueous solutions and 2 mg kg−1 in zucchini pulp. The method described should assist the screening for bitterness in commercial and breeding populations of zucchini.
Chlorophylls and degradation products in orthodox and CTC black teas and their influence on shade of colour and sensory quality in relation to thearubigins
Authors: Mahanta Pradip K. , Hazarika Mridul 
Published: October 2006

AbstractChlorophylls and concomitant pigments along with catechins were analysed in shoots from various Tocklai released clones with pronounced genetic variation and in the corresponding orthodox black teas. Comparison of these values with tasters' score showed that the shade of colour of an orthodox black tea is influenced mostly by pheophytin and thearubigins. The degradation of chlorophyll into pheophytin and pheophorbide was also studied in orthodox and crush ‐ tear ‐ curl (CTC) teas. The observations indicated that both pheophytin and pheophorbide are always higher in orthodox than in CTC teas made from the same leaf source.
Extraction of polyphenols and hydrolysis of birdproof sorghum starch
Authors: Kock Johan L. F. , Groenewald Estienne G. , Krüger Gert H. J. , Eloff Jacobus N. , Lategan Pieter M. 
Published: October 2006

AbstractThe presence of polyphenols in the testa and pericarp of birdproof sorghum has an inhibitory effect on enzyme activity during hydrolysis of sorghum starch. In this communication the effect of different NaOH concentrations at various temperatures on the extraction of polyphenols from birdproof sorghum is described. It was found that a 0.25 M NaOH solution extracted all the polyphenols within 75 min at 22°C. The enzymic hydrolysis of birdproof sorghum starch (without polyphenols) was also investigated. A recovery of up to 92±0.6% glucose from the available starch was obtained. The change in sugar composition during hydrolysis was monitored by h.p.l.c.
A review of nitrite and chloride chemistry: Interactions and implications for cured meats
Authors: Sebranek Joseph G. , Fox Jay B. 
Published: October 2006

AbstractConcerns for the health‐related implications of sodium nitrite and sodium chloride in cured meats have lead to reductions in use of both ingredients and there is evidence of chemical interaction between nitrite and chloride in food systems which have implications for cured meats. This review considers the role of chloride in nitrite chemistry and extends this consideration to evaluation of potential changes in cured meat products. Microbiological control depends on nitrite reactivity and a chloride effect has been demonstrated in Clostridium botulinum spore outgrowth and toxin formation. Changes in flavour of cured meats or in development of cured colour are of lesser concern but may take place. More information on specific inhibitory mechanisms by nitrite is needed.
Effect of ethanol treatment on the proteins of Madhuca (Madhuca butyraceae) seed flour
Authors: Shanmugasundaram T. , Venkataraman L. V. 
Published: October 2006

AbstractMadhuca butyraceae flour was subjected to a two stage ethanol treatment to remove the toxic saponins and the effect of such treatment on the proteins was determined. Ethanol treatment caused minor changes in the amino acide composition and also in the gel filtration and gel electrophoretic patterns. The limiting amino acids in the ethanol treated flour are lysine and sulphur containing amino acids as compared to the provisional amino acid scoring pattern of FAO/WHO.
Fatty acids from Macoma sp. of bivalve mollusc
Authors: Misra Suniti , Ghosh Mrinal K. , Choudhury A. , Dutta Ashis K. , Pal Prasanta K. , Ghosh Amitabha 
Published: October 2006

AbstractFatty acids of the total lipids of flesh and hepatopancreas of Macoma sp. have been determined. The level of 20:5w3 (ca 17%), a biologically important fatty acid, was found to be considerably high. Other major component fatty acids were 16:0, 16:1, 18:1 and 22:4w6. High levels of 22:5w6 (8%), 22:5w3 (8%) and 22:6w3 (ca 15%) were found in flesh lipid. Nonsaponifiables were also high (28–30%). Alkyl ether acyl glycerols were found in flesh (1.3%) and hepatopancreas (3.8%).
Effect of processing on the cyanoglucoside content of cassava
Authors: Nambisan Bala , Sundaresan S. 
Published: October 2006

AbstractThe efficiency of different processes in reducing the cyanoglucoside (CNG) content of cassava was studied. Maximum retention of CNG (>80%) was observed in baked, fried and steamed tubers. CNG retention in sun‐dried chips varied from 30–60%, the retention being governed by the chip thickness. In case of cassava boiled in water, smaller chip size and sufficient water was found to be the ideal condition for maximum CNG removal. There was 25–75% CNG retention in this process, depending on the chip size used. The most effective method for CNG removal was by crushing fresh tuber and subsequent sun‐drying, whereby >95% CNG was eliminated. The studies indicated that the mode of processing greatly influenced the CNG content of cassava foods. It was concluded that since CNG can be greatly reduced by suitable processing, it may not be a limiting factor in the utilisation of cassava for food and feed purposes.
The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography
Authors: Bakker Johanna , Timberlake Colin F. 
Published: October 2006

AbstractThe distribution of anthocyanins in methanolic skin extracts of 16 grape cultivars used for port wine production and grown at five sites in the Douro Valley in Northern Portugal has been assessed by high performance liquid chromatography. Results are confined to the seven most readily separated and identified anthocyanins and are expressed as percentages of their total (88–99% of the total integrated area). Anthocyanins based on malvidin (Mv) predominated. Of these, Mv 3‐glucoside was the major pigment (33–60%), being exceeded by Mv 3‐p‐coumarylglucoside (2–51%) in only two cultivars; Mv 3‐acetylglucoside (1–15%) was consistently the lowest. Peonidin 3‐glucoside (1–27%) was prominent in four cultivars, but delphinidin 3‐glucoside (1–11%), petunidin 3‐glucoside (2–11%) and cyanidin 3‐glucoside (trace‐6%) were of low proportions throughout. The ratio Mv 3‐acetylglucoside/total Mv glucosides appeared characteristic of cultivar, independent of site, and a useful aid to identification of grape cultivars. The coloured pulp of some cultivars contained peonidin 3‐glucoside as a major component, present in greater proportions than in the skin; the percentage of Mv 3‐p‐coumarylglucoside was lower in pulp than in skin. The identities of six of the seven anthocyanins were confirmed by fast atom bombardment mass spectrometry and the structures of the Mv derivatives were determined by nuclear magnetic resonance. The formation of formyl and acetyl anthocyanin artefacts is described.
Tannin levels in cassava, a comparison of methods of analysis
Authors: Rickard June E. 
Published: October 2006

AbstractLow levels of tannins (proanthocyanidins) have been detected in dried cassava (Manihot esculenta Crantz) samples using standard methods of analysis based on extraction procedures. A direct vanillin assay method was compared with other direct methods of analysis based on acid hydrolysis and protein precipitation. The specificity of the methods is discussed in relation to the levels of tannins detected and their potential biological activity in freeze dried fresh and dried/processed cassava samples. The results are discussed with respect to the amount of indigestible material present in the samples. The results of these experiments indicate that tannins present in dried/processed cassava products may be a factor limiting their nutritional value.
Biochemical changes during ripening of some sudanese date varieties
Authors: Mustafa Aziza B. , Harper David B. , Johnston Donald E. 
Published: October 2006

AbstractChanges in the chemical composition of three popular Sudanese varieties of date (Jawa, Bentamoda and Mishrig Wad Laggai) during ripening are described and are related to changes in texture and in the activities of various degradative enzymes in the fruit. Total invertase levels were high throughout maturation of the three varieties. Although the proportion of soluble enzyme increased during ripening solubilisation did not appear to influence the relative amounts of sucrose and reducing sugars in the ripening fruit. Both cellulase and polygalacturonase were absent or at low levels in the green fruit but displayed large increases in activity during ripening. This enhancement was reflected in a reduction in fruit firmness although little change in cellulose or pectin levels was apparent analytically until the final stage of ripening. Despite a considerable rise in pectinesterase activity during ripening no significant trend could be discerned in the degree of esterification of pectin suggesting that the enzyme is of minor importance in softening of these fruit.
Simultaneous determination of 2,4,6‐trichloroanisole, 2,3,4,6‐tetrachloroanisole and pentachloroanisole in foods and packaging materials by high‐resolution gas chromatography‐multiple ion monitoring‐mass spectrometry
Authors: Whitfield Frank B. , Shaw Kevin J. , Nguyen T. H. Ly 
Published: October 2006

AbstractA method has been developed for the determination of 2,4,6‐trichloroanisole, 2,3,4,6‐tetrachloroanisole and pentachloroanisole in foods and packaging materials. Using combined high‐resolution gas chromatography‐multiple ion monitoring‐mass spectrometry, and with the addition of 3,5‐dimethyl‐2,4,6‐trichloroanisole as an internal standard, a series of calibration curves were prepared covering the concentration range 0.1 to 100 μg kg−1. The detection limit, with quantitation by extrapolation only, was 0.01 μg kg−1. The mean extraction efficiency of the combined distillation‐extraction step was greater than 90% for each of the chloroanisoles analysed. The mean extraction efficiency for the internal standard was 105%. The reproducibility of the results obtained in the gas chromatography‐mass spectrometry step was assessed and the coefficients of variation lay in the range from 2 to 11%.
Cation replacement of potassium in the total shoot of lettuce and its effect on growth during K deficiency
Authors: Burns Ian G. , Hutsby Wendy 
Published: October 2006

AbstractThe growth and inorganic ion composition of K‐sufficient lettuce shoots were measured after withholding K or K and Na from transplanting in sand culture experiments in the glasshouse. Initial reductions in shoot growth occurred shortly after transplanting in both K‐deficient treatments when the K concentrations were still well above that known to limit enzymic activity. These early growth effects coincided with a rapid decline in total ionic strength within the plants caused by the fall in K concentration which could not be compensated for by increases in the uptake of Na, Mg or Ca, even when adequate concentrations of all of these ions were available. Further rapid reductions in growth rate occurred when the concentration of K declined below about 600 mmol kg−1 in both K‐deficient treatments. These results support the hypothesis of a dual mechanism for the effect of K concentration on growth during K deficiency. The primary effect was caused by a rapid decline in ionic concentration shortly after the K became unavailable which severely affected the mechanisms controlling turgor pressure within the plant. The secondary effect was caused by a reduction in enzymic activity and only became important when the K status of the plant was relatively low.
The effects of dry extrusion of rapeseed with other feedstuffs upon its nutritional value and anti‐thyroid activity
Authors: Smithard Ronald R. , Eyre Michael D. 
Published: October 2006

AbstractThe effects of dry extrusion of mixtures of high‐glucosinolate rapeseed (cv. Jet Neuf) with barley, sunflower meal and rapeseed meal and a mixture of low‐glucosinolate rapeseed (Canola) and sunflower meal upon dry matter intake, utilisation of protein, liveweight gain and anti‐thyroid activity in rats, measured in terms of plasma thyroxine and tri‐iodothyronine, were studied in comparison with equivalent milled mixtures. Extrusion of the Jet Neuf mixtures increased dry matter intake, liveweight gain and biological value of the protein but only for the Jet Neuf/barley and Jet Neuf/sunflower mixtures did extrusion reduce the anti‐thyroid activity. Extrusion of the Canola mixture had no effect on the biological value or anti‐thyroid activity; in both respects it was superior to the Jet Neuf mixt–res.
Effect of pectic polysaccharidases of Pseudomonas solanacearum on cellular components of some food plants
Authors: Ofuya Christopher O. 
Published: October 2006

AbstractThe biological effects of pectic polysaccharidases of Pseudomonas solanacearum were tested on the tissues of certain food plants. It was found that both the endo‐polygalacturonase (PG) EC.3.2.1.15 and endo‐pectate lyase (PL) EC.4.2.2.2 caused loss of cohesion of the cells, and leakage of K+ ions. In addition the enzymes were highly toxic to the cells. Endo‐PL in particular caused ca 82.5% death of potato protoplasts within 1 h of incubation. Data on enzyme absorption showed that tomato tissues (a host plant) absorbed the enzymes whereas there was less absorption of the enzymes by tissues obtained from non‐hosts. These results suggest that the enzymes which are synthesised by the bacterium during its parasitic association with certain food plants affect vital physiological processes of the cells.
The rapid determination of chemically reactive lysine in the presence of carbohydrates by a modified trinitrobenzenesulphonic acid procedure
Authors: James N. A. , Ryley Janice 
Published: October 2006

AbstractThe trinitrobenzene sulphonic acid (TNBS) method has been shown by previous workers to give low results for chemically reactive lysine if carbohydrates are present in the sample. The major factor responsible has now been identified as loss of ϵ‐trinitrophenyl (ϵ‐TNP) lysine during the hydrolysis stage, while adsorption of ϵ‐TNP lysine by humins formed from carbohydrates during hydrolysis has been shown to be insignificant. The loss can be minimised by a reduction of the hydrolysis time without affecting the necessary degree of protein hydrolysis. A modified procedure is suggested which is shown to give very similar results to Carpenter's method (incorporating the Booth modification) for pure proteins and to the Silcock method in the presence of carbohydrates. ϵ‐TNP lysine hydrolysed for 90 min or D,L‐lysine taken through the trinitrophenylation procedure followed by hydrolysis for 120 min are the most suitable standards. The procedure can be completed in under 6 h and does not require the use of expensive equipment or hazardous chemicals.
Air classification of flours of three legume species: Effect of starch granule size distribution
Authors: Cloutt Pauline , Walker Ann F. , Pike Derek J. 
Published: October 2006

AbstractThe effect of starch granule size distribution on separation behaviour of whole starchy grain legume flours during air classification was studied, using laboratory‐scale equipment and two varieties each of cowpea (Vigna unguiculata), faba bean (Vicia faba) and pigeonpea (Cajanus cajan). Cut points at a range of classifier settings were calculated from particle‐size analysis of the fines and coarse fractions using a Coulter counter. The whole flours varied considerably in starch granule size distribution between species and varieties. Cowpea, which contained a high proportion of small starch granules, yielded fines with a higher starch content and a greater dry weight yield than the other species studied.
Appropriate sample for determination of protein in sorghum (Sorghum bicolor (L.) Moench) raised in agricultural trials
Authors: Belavady Bhavani , Subramanya Marithammanahalli Narayanappa , Krishna Murthy Khatokar Narayana Rao , Ramachandra Subbabhat , Bagali Annappa Nanjappa , Hosamani Shivraj Amrithappa 
Published: October 2006

AbstractSampling of cereal foods from bulk samples for analyses of nutrients is a well‐known procedure, but a satisfactory sampling scheme for such analyses from breeding and agronomic trials has not been defined. However, selection of five plants from each experimental plot is a common procedure among agricultural scientists. The validity of using grains from such a sample for analysis of protein was tested in the present investigation. Values obtained by analysis of pooled samples of five randomly selected ear‐heads or the average values of five such ear‐heads were not significantly different from those obtained by analyses of sampled aliquots from net plot.
Sucrose accumulation and osmotic potentials in sugar beet at increasing levels of potassium nutrition
Authors: Beringer Helmut , Koch Klaus , Lindhauer Meinolf G. 
Published: October 2006

AbstractIn a pot experiment sugar beet Beta vulgaris L. ssp. vulgaris, cv. Kawetina, was grown on alluvial soil (21 mg exchangeable K 100 g−1) containing 0 (K1), 20 (K2), 40 (K3) and 60mg fertiliser K 100 g−1 soil (K4). The plants were sown on 15 March 1983 and harvested on 23 June, 14 July and 30 August 1983. At final harvest root dry weight/plant had reached 269 g in K1 and between 304 and 310 g in K2‐K4. Sucrose values were 15% (K1) and 17.3–17.7% of root fresh weight (K2‐K4) respectively. The osmotic potential of the storage root decreased with increasing K nutrition and time. At final harvest ψ, was between −1.83 (K1) and −2.26 MPa (K4), 75–79% thereof being contributed by sucrose. Sucrose concentrations in press sap increased from 340–400 mM on 23 June to 475 (K1) and 540–570 mM (K2‐K4) at the end of August. In the same period K concentrations declined from 40–100 to 10–35 mM K+. The sucrose, K and Mg concentrations measured in the press sap were lower than those calculated from sucrose, K, Mg and moisture content of the storage root. This indicates that press sap from thawed storage root tissue is not fully representative. Betaine, analysed only at final harvest, significantly increased with increasing K concentrations in the storage root (r=0.83) and a significant linear regression was found between betaine and sucrose accumulation (r=0.57). This is consistent with the role of betaine as a cytosolic osmoticum for sugar beet storage tissue. Other solutes in the cytosol may also contribute to osmoregulation as sucrose accumulates in the vacuoles.
Prediction of moisture and bulk density in milled peat by near infrared reflectance
Authors: Downey Gerard , Byrne Patrick 
Published: October 2006

AbstractCalibrations have been developed for the prediction of moisture (34–71% w/w) and bulk density (193–402 g litre−1) in milled peat. Predictive accuracy was satisfactory in the case of moisture (residual standard deviation (r.s.d.)=1.1) but less so for bulk density (r.s.d.=15.1); values for precision (pooled standard deviation between duplicates) were 0.7 and 12.1 respectively. Variations in milled peat colour had no effect on the accuracy of either calibration although variation in sample temperature (+6 to +27°C) resulted in an increased residual standard deviation and the appearance of a small mean bias; precision was also affected.
Processing and fermentation of the african locust bean (Parkia filicoidea Welw.) to produce dawadawa
Authors: Ikenebomeh Marcel J. , Kok Robert , Ingram Jordan M. 
Published: October 2006

AbstractAfrican locust beans (Parkia filicoidea Welw.) were processed and fermented to the traditional West African condiment dawadawa. The beans were transformed to ‘processed substrate’ by boiling and dehulling, and then fermented at 37°C in static fermenter units. The overall mass balance and the mass balances of several bean components (moisture, fat, protein, ash and carbohydrate) were studied. It was found that 1.0 kg of raw beans (6.4% moisture) yielded 1.3 kg of processed substrate (63% moisture) which in turn was converted to 1.2 kg of dawadawa (65% moisture). The loss of bean solids during processing was due to the removal of adhering pulp and testa as well as to solids extraction during boiling and washing. Overall, 57% of the bean dry weight, 85% of the carbohydrate, 48% of the ash, 40% of the protein and 1% of the fat were lost in the conversion of raw beans to dawadawa. The dawadawa had considerably higher fat and protein contents than the raw beans and was a pleasant tasting food whereas the raw beans were inedible. Some microbiological aspects of the fermentation were also investigated. Normally prepared fermentation substrate was compared with both sterilised and radappertised beans in terms of conversion to dawadawa, number of colony forming units present, and the development of pH and titratable acidity. The presence of microorganisms was found to be obligatory for the conversion to proceed. Simultaneous increases in both pH and titratable acidity were observed during the fermentation.