bluuebunny/crossref_metadata_2025_split huggingface dataset:
Metal contents of some cocoa beans produced in Ondo State, Nigeria
Authors: Olaofe Olorunfemi , Oladeji Eunice O. , Ayodeji Omotunde I. 
Published: October 2006

AbstractThe metal contents in 11 cocoa samples collected from different parts of Ondo State, Nigeria, were determined by the use of atomic absorption spectrophotometry. The moisture and ash contents of the samples were in the range 2.0–3.2% and 2.0–3.8%, respectively, the means being 2.5% and 2.9%, respectively.The mean contents of calcium, magnesium, potassium, sodium, manganese, iron, copper and zinc were 25.5, 5170, 2480, 21, 17, 15.8, 8.2 and 62 μg g−1, respectively of cocoa bean as purchased. Magnesium was present at much higher levels than the other metals. In some cases the difference between the mean metal content of samples was significant.
Spoilage of European hake (Merluccius merluccius) in ice
Authors: Pérez‐Villarreal Begoña , Howgate Peter 
Published: October 2006

AbstractBatches of gutted European hake (Merluccius merluccius) were stored for up to 21 days in ice. A scale for the sensory assessment of freshness was developed. Changes in total volatile bases, trimethylamine and adenine nucleotide decomposition products were measured and found to correlate highly with the sensory scores. Microbiological changes were measured by total viable count at 20°C, pseudomonad count and count of H2S producers. The counts were highly correlated with the sensory score.
Evaluation of acid and Enzyme hydrolytic methods for the determination of cassava starch
Authors: Rickard June E. , Behn Kevin R. 
Published: October 2006

AbstractThe starch contents of three cultivars of cassava were determined in cooked and uncooked samples with and without removal of alcohol‐soluble solids. Hydrochloric acid and amyloglucosidase methods of hydrolysis were used. Hydrolysates were analysed using glucose‐specific (glucose oxidase) and non‐specific (ferricyanide reduction) methods. Statistical analysis of the results obtained indicated that there were no significant differences between the methods of hydrolysis and sugar analysis. The increased cost of using an enzymic method of starch analysis appears not to be justified for the determination of starch in cassava, unlike a number of other starch sources. The starch values obtained by enzymic hydrolysis of uncooked samples were significantly lower than for cooked samples. The percentage of uncooked cassava starch susceptible to enzymic degradation varied with cultivar from 14.0 to 46.88%. In view of the use of unprocessed/ungelatinised cassava chips or partly gelatinised cassava pellets for animal feed, further research into cultivar variation of starch susceptibility to enzymic degradation is required.
Amino acid composition of wheat grain. 1: Changes during development
Authors: Molino Isabel M Martín Del , Rojo Bárbara , Martinez‐Carrasco Rafael , Pérez Pilar 
Published: October 2006

AbstractThe changes in the composition of free and total amino acids in wheat grain during development are described: the experiment was performed in a growth chamber with three varieties of winter wheat (Triticum aestivum L.): Splendeur, Hobbit and Maris Huntsman. The changes in the total composition of amino acids of the grain as development progressed were consistent with an increase in the proportion of storage proteins. At 15 days after anthesis, the relative amount of glycine increased, suggesting that at this moment the proportion of gliadins was relatively low. The relative amount of arginine increased in mature grain, showing that at times close to maturity the relative proportion of synthesis of a protein fraction rich in this amino acid increased. Free glutamate, proline and arginine decreased at 15 days to a greater extent than the other amino acids and was present in low relative amounts during the period of maximum protein synthesis in the grain; these three amino acids could be the most limiting for protein synthesis in grain. In the free fraction the following showed a similar pattern of change during grain development: aspartate, arginine and histidine on the one hand, and on the other alanine, valine, leucine, isoleucine, threonine, phenylalanine and tyrosine; moreover both groups were inversely correlated. Glycine and lysine were directly related to each other and inversely to glutamate.
Digestibility of amino acids in soya‐bean, sunflower and groundnut meal, measured in pigs with ileo‐rectal anastomosis and isolation of the large intestine
Authors: Green Simon , Bertrand Solange L. , Duron Madeleine J. C. , Maillard Roland 
Published: October 2006

AbstractEach of four littermate male pigs of 25 kg liveweight was surgically adapted to create a bypass of the large intestine by ileo‐rectal anastomosis. The large intestine was sealed at both ends and a cannula was exteriorised from the lumen to allow any products of residual fermentation to escape. Ileal digesta were excreted via the anus. Three isonitrogenous diets were formulated containing soya‐bean or groundnut (dehulled) or sunflower (not dehulled) meals as the sole protein sources. Each diet was fed, in turn, for 7 consecutive days to all pigs, and Heal digesta from feeds on days 5 and 6 (indicated by chromic oxide addition to feeds) were collected. This procedure was conducted twice for each diet. Apparent digestibility coefficients (AD) of nitrogen (N) and amino acids were calculated (as percentages of the respective intake). AD of N and the majority of amino acids of soya‐bean and groundnut meals were greater (P<0.05) than those of sunflower meal. In the order soya‐bean, groundnut and sunflower meal, coefficients were: for lysine, 87.7, 83.5, 71.0% (standard error of the differences between means (SED) 1.06); for threonine, 81.0, 80.5, 74.4% (SED 1.03); for methionine, 89.1, 84.9, 88.5% (SED 0.49); and for the sum of the amino acids, 85.4, 88.1, 78.8% (SED 0.75).
Near infra‐red analysis: The use of multivariate statistics for investigation of variables in sample preparation and presentation of tea leaf
Authors: Grant Alex , Franklin Jeremy G. , Davies Anthony M. C. 
Published: October 2006

AbstractA data analysis procedure involving principal component and canonical variate analyses was used to investigate the effects of three sample variables (particle size, temperature and sample rotation) on the near infra‐red spectra of six teas of different geographical origin. The effects of milling method were shown to be much larger than those of sample temperature or rotation. The analysis provided a rational basis for the choice of a milling technique and sample presentation for a study of the possible relationship between tea quality and near infra‐red spectroscopic data.
Freezing of alfalfa leaf juice. Formation and solvent extraction of freezing curd
Authors: Hernandez Amelia , Martinez Carmen , Gonzalez Gaspar 
Published: October 2006

AbstractAlfalfa leaf juice obtained after mechanical fractionation of whole plants was conserved by frozen storage. The freezing produced a curd whose amount was independent of freezing storage time. The curd contained 50% of the dry matter and 60% of the nitrogen in the original juice. Electron microscopy showed that the curd was mainly chloroplasts. The curd separation resulted in a poor recovery of protein concentrate from the thawed juice. The efficiency of acetone and propan‐2‐ol in removing lipids and pigments from the curd was studied; all extractions were at the boiling point of the solvent. Propan‐2‐ol extracted the most lipid, 42% dwb, acetone 28% dwb. The two solvents extracted pigments with similar efficiency. The curd extracted with propan‐2‐ol produced an almost colourless protein concentrate.
Survival of bromate and bromide in bread baked from white flour containing potassium bromate
Authors: Osborne Brian G. , Willis Kenneth H. , Barrett Gillian M. 
Published: October 2006

AbstractThe amounts of potassium bromate surviving in bread made using the Chorleywood Bread Process were less than 006 mg kg−1 (the current limit of detection) when this substance was added to flour at levels up to 75 mg kg−1 on flour weight; even when the addition level reached 100 mg kg−1, only 0.22 mg kg−1 was found in the bread. Within the limits of experimental error all of the added potassium bromate not detected unchanged in the bread was accounted for in the form of bromide.
Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose
Authors: Whitfield Frank B. , Mottram Donald S. , Brock Susan , Puckey David J. , Salter Linda J. 
Published: October 2006

AbstractThe concentrations of 68 heterocyclic compounds produced by heating a series of amino acid—ribose and lecithin—amino acid—ribose reaction mixtures at 140°Cfor 1 h were measured, after headspace collection on Tenax GC, by capillary gas chromatography—mass spectrometry. The amino acids studied were glycine, lysine and cysteine, and the classes of heterocyclic compounds quantified were pyrazines (14), pyridines (7), furans (14), thiophenes (26) and thiazoles (7). The studies showed that the addition of lecithin to the simple Maillard reaction mixtures led to a reduction in the concentrations of many of the heterocyclic compounds formed in these reactions. These findings support an earlier observation that phospholipids in foodstuffs, such as meat products, could exert a quenching effect on the amount of heterocyclic compounds formed in Maillard reactions during the cooking of food. A number of volatile compounds formed by the reaction of lipid degradation products with Maillard reaction intermediates were also identified.
Total amino acids and fatty acids composition of yam (Dioscorea) tubers and their evolution during storage
Authors: Kouassi Bohoussou , Diopoh Jacques , Leroy Yves , Fournet Bernard 
Published: October 2006

AbstractThe qualitative and quantitative analysis of total amino acids from tubers of six yam species (Dioscorea) and fatty acids from five yam species has been done by gas—liquid chromatography. For amino acid analysis, the results obtained show that hydrochloric acid hydrolysates of yam flours contain most of the amino acids from proteins in high concentration. In the fatty acid analysis, 11 saturated fatty acids, with 12 to 25 carbon atoms, and five unsaturated fatty acids, with 16, 18 or 20 carbon atoms, were identified. Palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2) and linolenic acid (18:3) are the most abundant fatty acids found in yam tubers. Comparative analysis of yam tubers stored for 1, 5 and 8 months after harvest shows that the total amino acid content decreases slightly and fatty acid content increases during the storage period. No significant change was observed in the composition of total amino acids and fatty acids from yam tubers stored at 25°C for several months.
Reversed‐phase high‐performance liquid chromatographic determination of inosine 5′‐monophosphate dephosphorylation in turbot muscle during storage in different chilling and freezing conditions
Authors: Okki Saadoun El Hadef El , Mazzocut Dominique , Mouthon Gilbert 
Published: October 2006

AbstractReversed‐phase high‐performance liquid chromatography was used to study post‐mortem variation in dephosphorylation of inosine 5′‐monophosphate and accumulation of its breakdown products in turbot (Scophthalmus maximus) muscle during storage at low temperatures. The relative concentrations of these compounds can be used as an index of freshness. Nucleotide decomposition and nucleoside and base accumulation are influenced by the following storage conditions: chilling at 4°Cfor 1 to 15 days; freezing for 15 days of pre‐ or post‐rigor muscle at various temperatures between ‐10 and ‐196°C; and quick or slow thawing.
Acid phosphatase in the tubers of Dioscorea species and its purification from the white yam (D. rotundata poir)
Authors: Ikediobi Christopher O. , Egwim Isaac C. , Ikoku‐Ogbonna Aku 
Published: October 2006

AbstractAcid phosphatase activity was determined in 15 cultivars from four species of yam. A 12‐fold purification of the enzyme from Dioscorea rotundata (cv. chikakwondo) gave a homogeneous preparation as demonstrated by polyacrylamide gel electrophoresis. This enzyme preparation has an apparent molecular weight of 115 000 ±2000 and an optimum activity at a pH of 5·20 and a temperature of 50°C. The Km of the enzyme is 3·81 mM with disodium p‐nitrophenylphosphate (p‐NNP) as a substrate. The energy of activation, heat of activation, energy of inactivation and heat of inactivation are 7·0, 6·4, 4·41 and 4·34 kcal M−1, respectively. Although it has very little activity with most organic phosphoric acid esters, it is significantly inhibited by Ca2+, Hg2+ and EDTA and activated by Mg2+. The enzyme has a half‐life of 50,17 or 13 days, respectively, when stored at 6‐8°C, 0°C or room temperature (29±2°C).
Interference by formaldehyde in the 2‐thiobarbituric acid test for rancidity
Authors: Careche Mercedes , Tejada Margarita 
Published: October 2006

AbstractThe 2‐thiobarbituric acid (TBA) test is often used to detect oxidative rancidity, although certain limitations of the technique have been described. This study was of formaldehyde (FA) interference in the TBA test in model systems involving various concentrations of malonaldehyde (MA), FA and TBA.At a TBA concentration of 20 μmol ml−1 it was found that FA could give rise to turbidity or precipitation. However, as the amount of MA in the reaction mixture increased (10 to 400 times higher than the upper limit of the standard curve), higher FA concentrations were required. Turbidity or precipitation resulted in fluctuating readings, and centrifugation or filtration lowered the readings (532 nm) to below those obtained when no FA was present. The ratio of TBA to MA must be ⩾1000 for full colour development, and hence lack of colour may be due to the TBA acting as a limiting factor in the reaction.The presence of a peak at 323 nm and/or turbidity or precipitate confirmed of the reaction between FA and TBA. FA competed with MA for TBA thereby lowering the effective TBA:MA ratio. Other TBA‐reacting substances (TBARS) present in the medium may augment this effect.
Free and bound triacontanol in tea leaves
Authors: Narayan Mandayam S , Bhattacharya Binayak , Dhanaraj Nagalakshmi , Seshadri Ramachandran 
Published: October 2006

AbstractA direct gas chromatographic method of identification and determination of 1‐triacontanol, a plant growth substance, in tea leaves is reported. Treatment of the tea leaves with calcium oxide releases more triacontanol, showing that the compound occurs also in a bound form in tea leaves.
Laboratory studies on vacuum and inert gas packing for the control of stored‐product insects in foodstuffs
Authors: New John H , Rees David P 
Published: October 2006

AbstractCowpeas, wheat flour and wheat grain infested with various developmental stages of, respectively, Callosobruchus maculatus (F) (Col: Bruchidae), Tribolium castaneum (Herbst) (Col: Tenebrionidae) and Rhyzopertha dominica (F) (Col: Bostrichidae) were packed under vacuum or in CO2 or N2atmospheres in plastic laminate pouches. After holding for up to 35 days the packs were opened and their contents incubated to allow survival to be assessed.Almost all eggs of C maculatus were killed when vacuum packed at chamber pressures of II kPa or less and held under vacuum for 14 days, whereas about 7% of young larvae survived these conditions. In contrast, R dominica was more difficult to control when packed as eggs; about 10 % and 2% of eggs laid survived to adulthood after two weeks following packing at II kPa and 0·9 kPa, respectively, whereas larvae and adults were all killed. Populations of T castaneum eggs, larvae and adults were effectively controlled by vacuum packing at 11 kPa and holding for 7 days.None of the insects tested survived being packed in a CO2 or N2atmosphere and held for periods ranging from 4 to 14 days.Many C maculatus survived vacuum and gas treatments when polyethylene film was used as packaging material. Control failures also occurred when pouches were punctured either by the commodity or by insects.
Electrical stimulation and ageing of carcasses from red, fallow and New Zealand wapiti‐type male deer
Authors: Drew Kenneth R , Crosbie Stuart F , Forss David A , Manley Timothy R , Pearse Anthony J 
Published: October 2006

AbstractFarmed male red deer (15 and 26 months), fallow deer (16 months) and New Zealand wapiti‐type deer (26 months) slaughtered in an experimental abattoir were used to determine the influence of processing practices on tenderness and pH. Carcasses were electrically stimulated (low voltage) through the leg or anus immediately after bleeding and compared with non‐stimulated carcasses.Portions of loin and leg from all carcasses were subjected to a range of conditioning and ageing treatments before tenderness assessment was done with a Warner‐Bratzler shear press. Tenderness was measured in some samples after a freeze and slow thaw cycle.Electrical stimulation in all deer types had a highly significant effect in improving tenderness and the effects were most dramatic when carcasses were placed in a chiller 2 h after slaughter. Conditioning and ageing regimes (maximum 96 h post‐slaughter) further improved tenderness, particularly in non‐stimulated carcasses. Processing effects were more marked in loin pieces; these cooled more rapidly than leg.The process of freezing and slow thawing (20 h at 4°C in loins and 24–96 h at 0°C for legs) improved tenderness by 10–40% when compared with unfrozen pieces.There were highly significant reductions in the pH values of legs due to stimulation as measured during the early stages after slaughter. A decline in pH with time post‐slaughter was also evident. The results were consistent with the post‐slaughter pH profile of loins. Electrical stimulation, via either the leg or the anus, gave similar results. An exception was the loin pH measurement from anally stimulated wapiti stags which appeared higher than their leg‐stimulated counterparts.Where data were collected from both sides of leg‐stimulated carcasses, pH values were around 0.13 units lower for the stimulated shackled leg than for the free leg.Leg temperatures rose to over 40°C at 0.5 h post‐slaughter in all deer. Temperatures were generally similar between stimulated and non‐stimulated carcasses for both loin and leg data.
Organic solvent pretreatment to enhance enzymic saccharification of straw
Authors: Katrib Fouad Al , Chambat Gerard , Joseleau Jean‐Paul 
Published: October 2006

AbstractEnzymic saccharification of wheat straw in the absence of any pretreatment was only about 20 %. Acid hydrolysis did not improve the overall cellulose enzymic breakdown, nor did pretreatment by flash autohydrolysis under pressure or sodium chlorite delignification. When wheat straw was treated with N‐methyl‐morpholine‐N‐oxide (MMNO) at J20°C for 20–30 min, this treatment and subsequent enzymic hydrolysis produced carbohydrate conversion of 73%. Similar results could be obtained by treating straw with 0·1 M sodium hydroxide. When MMNO treatment was combined with any other pretreatment, the saccharification yield was greatly enhanced. Nearly quantitative conversion was obtained by swelling straw in 0·1 M sodium hydroxide followed by MMNO treatment. The results show that lignin content of plant material does not represent the limiting factor to enzymic saccharification.
Volatile aroma constituents of pepino fruit
Authors: Shiota Haruyasu , Young Harry , Paterson Vivienne J , Irie Mamoru 
Published: October 2006

AbstractVolatile aroma constituents of pepino fruit (Solanum muricatum) were separated by simultaneous distillation and extraction (SDE). They were analysed by gas chromatography and mass spectrometry. Major components in the volatiles were 3‐methyl‐2‐buten‐1‐ol, 3‐methyl‐3‐buten‐1‐ol, 3‐methyl 2‐buten‐1‐yl acetate, 3‐methyl‐3‐buten‐1‐yl acetate, butyl acetate and (Z)‐6‐non‐1‐ol. In addition to the above, 3‐methyl‐3‐buten‐1‐yl 3‐methylbutanoate, 3‐methyl‐2‐buten‐1‐yl 3‐methylbutanoate, 3‐methyl‐2‐buten‐1‐yl 3‐methyl‐2‐butenoate and 3‐methyl‐3‐buten‐1‐yl 3‐methyl‐2‐butenoate have been identified as minor components. The last three compounds were previously unknown as natural products.Aroma constituents from three cultivars, El Camino, Kawi and Suma, were compared with one another.
Equi‐protein substitution of cottonseed meal for groundnut cake in diets for weaner‐grower pigs
Authors: Ikurior Steven A , Fetuga Babatunde L A 
Published: October 2006

AbstractNigerian processed cottonseed meal was substituted for 0, 25, 50, 75 and 100 % portions of dietary groundnut cake on an equi‐protein basis. The diets were fed to 50 Large White and Large White × Landrace crossbed pigs from 13.9 kg average weight to 70 kg liveweight in a bi‐replicate single‐way classification trial. Average daily gain and average daily feed consumption were 0.51, 0.52, 0.53, 0.55 and 0.56 kg; and 1.67, 1.77, 1.85, 1.84 and 1.82 kg for the respective diets. Feed/gain ratios ranged from 3.25 to 3.49. No significant differences between diets were seen for either of these parameters. Neither the gross tissue nor the jointed carcass proportions were significantly affected by cottonseed meal substitutions. The mean fresh weights of the liver and lungs decreased with increasing levels of dietary cottonseed meal but the differences were not significant. None of the pigs showed symptoms of gossypol intoxication. The data suggest that some of the Nigerian‐processed cottonseed meals can be combined in various proportions with groundnut cake to supply protein, or used singly, up to 20 %, in diets for weaner‐grower pigs.
Solid‐phase extraction‐fractionation of alfalfa saponins
Authors: Oleszek W 
Published: October 2006

AbstractA simple method was developed to isolate alfalfa saponins and fractionate them into medicagenic acid, hederagenine and soyasapogenol glycosides. This method is based on the selective extraction of saponins from a C18 solidphase column with methanol‐water solutions. Selectivity of the C18 sorbent to retain saponins strongly depended on the pH of the loaded sample. This characteristic was the basis of a new method of column chromatography for isolation of individual saponins.
Changes in activities of cell wall degrading enzymes during fermentation of cassava (Manihot esculenta Crantz) with citrobacter freundii
Authors: Okolie Paulinus N , Ugochukwu Emmanuel N 
Published: October 2006

AbstractThe cell wall degrading enzymes polygalacturonase (EC 3.2.1.15),pectinase (EC 3.1.1.11), cellulose (EC 3.2.1.4) and xylanase (EC 3.2.1.8), as well as α‐amylase (EC 3.2.1.1) and phosphorylase (EC 2.4.1.1), were monitored during fermentation of cassava (Manihot esculenta Crantz) with Citrobacter freundii. All the enzymes were detected in cassava at the start. During fermentation, initial decreases in polygalacturonase, cellulase and xylanase were followed by increases which peaked as the tissue softened. There were significant (P<0.05) increases in pectinase, xylanase, cellulase, polygalacturonase and phosphorylase in inoculated cassava and the fermentation medium relative to controls (uninoculated cassava and medium) during the softening period. The control cassava did not ferment, indicating that the textural changes in inoculated cassava were due to enzymes secreted by C freundii. Studies on the effect of enzyme inhibition on fermentation showed that the pectic enzymes and cellulase were of primary importance and that inhibition of α‐amylase and phosphorylase had no effect on the process.