bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of differences in variety and dry milling of maize on textural characteristics of Ogi (fermented maize porridge) and Agidi (fermented maize meal)
Authors: Osungbaro Taiwo O 
Published: October 2006

AbstractSamples of ogi from jive maize varieties prepared in distilled or souring water were assessed for their amylograph pasting viscosities. Textural attributes for firmness of agidi similarly prepared from the five maize varieties were evaluated by sensory evaluation. Amylose content of the maize varieties varied between 29 and 34%. The FARZ‐27 maize variety appeared to have the most suitable pasting viscosities for ogi and best gelling characteristics for agidi manufacture, as measured on the Brabender amylograph and by sensory evaluation. Use of ogi souring water in ogi preparation resulted in decreased amylograph pasting viscosities. Agidi prepared using souring water had lower sensory scores for firmness than samples prepared in distilled water. Maize was dry milled and fermented for 0, 2, 4 or 6 days. The implications of this method of preparation for the textural qualities of ogi and agidi are discussed.
Variations of the chemical composition of clonal black tea (Camellia sinensis) due to delayed withering
Authors: Owuor Philip O , Orchard John E , Robinson Janet M , Taylor Sarah J 
Published: October 2006

AbstractThe chemical composition of black teas (Camellia sinensis L) varies when the green leaf from which they are manufactured is withered physically to the same degree but for different periods. Caffeine contents progressively increase with prolonged withering time whereas theaflavins decrease due to prolonged withering. Although the sums of group I and group II volatile flavour compounds (VFC) decrease with prolonged withering time, the flavour index (expressed as group II VFC/group I VFC) increases due to prolonged withering. No significant changes were noted in the thearubigin levels with variation in withering time, but the tasters' evaluations were at a maximum for teas withered for 14 h. Subsequently the evaluation decreased with longer withering times.
Variations in the leaf standard, chemical composition and quality of black tea (Camellia sinensis) due to plucking intervals
Authors: Owuor Philip O , Odhiambo Herman O , Robinson Janet M , Taylor Sarah J 
Published: October 2006

AbstractGreen leaf standard, chemical composition and quality of black tea (Camellia sinensis (L) O Kuntze) change with plucking intervals. Long plucking intervals lead to poor leaf standard with a lot of mature leaves and lower theaflavins, the sum of volatile flavour compounds imparting a sweet flowery aroma (group II volatile flavour compounds), caffeine contents and tasters' evaluations of black tea. The sum of volatile flavour compounds imparting inferior, grassy, green flavour (group I volatile flavour compounds) to tea, however, increases with long plucking intervals.
Long chain phenols—the thermal and oxidative deterioration of phenolic lipids from the cashew (Anacardium occidentale) nut shell
Authors: Tychopoulos Vasiliki , Tyman John H P 
Published: October 2006

AbstractThe thermal and oxidative deterioration of a mixture comprising the (15:0)‐, (15:1)‐, (15:2)‐ and (15:3)‐cardanols has been investigated by HPLC analysis. In air the oxidative deterioration is dependent on reaction time, unsaturated structure and temperature, being significant at 180°C and fairly extensive at 240°C. The reactivity of the constituents follows the sequence(15:3)‐cardanol > (15:2)‐cardanol > (15:l)‐cardanol > (15:0)‐(cardanol‐3‐pentadecylphenol). At 180°C, replacement of the aerial atmosphere by nitrogen retards the deterioration although in the upper range an inert atmosphere has only a marginal effect. The mixture and the individual cardanol constituents behave similarly. The results are relevant to distilllation procedures for purifying cardanol, to other unsaturated lipid systems and to the technical processing of the product known as technical cashew nut‐shell liquid from the cashew nut Anacardium occidentale L. Rate studies indicate that first order kinetics prevail in a nitrogen atmosphere. In air a second order rate of reaction was not always observed.
Effects of glyceryl monostearate and α‐amylase supplements on rheological and breadmaking properties of medium protein wheat flour
Authors: Bajwa Usha 
Published: October 2006

AbstractThe rheological and breadmaking properties of medium protein wheat flour as influenced by increasing levels of glyceryl monostearate (GMS) with and without optimal α‐amylase supplements were investigated. The paste viscosity of flour was considerably reduced by optimal wheat malt, fungal and bacterial α‐amylase supplements. However, the paste viscosity, apparent gelatinisation temperature at 20 AU and peak viscosity temperature were appreciably increased with increasing level of GMS. The dough consistency decreased depending upon the source of α‐amylase and the concentration of GMS. The use of GMS and α‐amylases singly or together improved dough handling and loaf volume. Incorporation of GMS imparted a softer texture to the loaves as measured with an lnstron instrument, but they turned crumbly during storage. Tendency to crumbliness decreased on supplementation with α‐amylases. GMS at a concentration of 10–20 g kg−1 along with optimal α‐ amylase supplements could successfully be used to obtain improved loaves with better physical characteristics and softer crumb.
Headspace gas analysis of volatile hydrocarbons as a tool for the determination of the state of oxidation of foods stored in sealed containers
Authors: Löliger J 
Published: October 2006

AbstractHeadspace gas analysis for short chain hydrocarbons (pentane and ethane) is proposed as a tracer for following the oxidative degradation during storage of foods contained in sealed containers. This type of analysis could be used for foods ranging from oils and emulsions to frozen meats and dehydrated cereals. Correlation between sensory and analytical evaluation must be established for each individual product. Headspace gas analysis of a great variety of products was conducted and very good correlation between sensory and chemical analysis was obtained.
Effects of alcohol extraction and heat treatment on the utilisation of soya bean protein by growing rats and pigs
Authors: Hancock Joe D , Peo Ernest R , Lewis Austin J , Chiba Lee I , Crenshaw Joe D 
Published: October 2006

AbstractThree experiments were conducted to determine the effects of alcohol extraction and heat treatment on the nutritional quality of soya bean protein. In experiment 1, 144 weanling rats were used to determine the effects of different alcohol and heat treatments of defatted raw soya bean flakes (SF) on protein utilisation. Treatments were: (1) solvent extraction (water or 50% alcohol/water mixtures of methanol, ethanol and n‐propanol), and (2) heat treatment (no heat, heating before extraction and heating after extraction). Solvent extraction consisted of soaking the SF in the solvents for 48 h. Heat treatment was autoclaving for 15 min at 121°C and 1.1 kg cm−2 steam pressure. Regardless of solvent used to extract the SF, rats fed SF that had been autoclaved grew faster (5.3 versus 3.4 g day−1)and were more efficient (gain:feed, 0.35 versus 0.27) than rats fed SF that had not been autoclaved (P < 0.001). Soya bean flakes that had been autoclaved before extraction supported rates and efficiencies of gain that were 16% and 12% greater (P < 0.005 and P < 0.001, respectively) than SF autoclaved after extraction. Alcohol‐extracted SF' supported greater rates (P < 0.03) and efficiencies (P < 0.002) of gain than water‐extracted SF. In experiment 2, 720 weanling pigs were used in a growth assay and, in experiment 3, 30 pigs were used in a nitrogen balance study. Treatments used in both experiments were: (1) defatted raw SF, (2) autoclaved SF, (3) ethanol‐extracted SF, (4) SF autoclaved before extraction with ethanol, and (5) SF autoclaved after extraction with ethanol. Ethanol extraction of the unheated SF resulted in an improved growth rate (74 versus 15 g day−l, P < 0.005) and nitrogen retention(51.5 versus 37.3%; P < 0.001) when compared with the raw unextracted SF. However, ethanol extraction in addition to autoclaving did not improve protein quality over autoclaving only (P > 0.05). Alcohol extraction improves the utilisation of protein from defatted raw SF by rats and pigs, but changes in protein utilisation due to alcohol extraction of properly heated SF are minimal.
Measuring lignin in human and rat faeces
Authors: Kraus Richard J , Marlett Judith A 
Published: October 2006

AbstractThe two objectives of these experiments were to evaluate solvent systems for removal of artefact lignin from crude faecal lignin and to determine the effect of the solvents on the neutral sugar content of faeces. Four human and three rat faecal samples collected during different dietary intakes were extracted with a 1:1 (v) mixture of ethyl acetate and acetic acid (EAc) or with water followed by EAc. Crude lignin (CL), determined as the insoluble material after a Saeman acid hydrolysis, was measured in the faeces and its various fractions, and compared with Klason lignin, the residue after sulphuric acid treatment of acid detergent fibre, and with permanganate lignin. EAc extraction significantly reduced the CL content of all samples. Water extraction alone generally did not lower faecal CL contents as much as did EAc extraction. EAc extraction alone, or in combination with water, of two rat faecal samples indicated zero CL, consistent with the zero CL content of dietary cellulose; in all other samples, human cellulose and wheat bran and rat wheat bran faeces, Klason lignin and permanganate lignin were lower than CL. The two‐step extraction did remove more nitrogen than EAc alone. EAc extracted 1 to 2% of the faecal total neutral sugars and water extracted 2–5% total neutral sugars from six of the samples; 11 and 35% respectively of total neutral sugars were extracted from fibre‐free human faeces. Analysis of cellulose‐containing rat faeces with and without cholesterol and cholic acid suggested that sterols or their microbial metabolic products, as well as nitrogenous compounds, were part of the artefact lignin.
Problems with ytterbium precipitation as a method for determination of plant phenolics
Authors: Lowry J Brian , Sumpter E Anne 
Published: October 2006

AbstractThe most abundant secondary compounds of higher plants, in both diversity and level of occurrence, are phenolic in nature. They exert a wide range of biological effects that are increasingly seen to be important in plant‐animal and plant‐pathogen interactions. A convenient initial classification is to distinguish those that precipitate protein, tannins, from those that do not. Tannins can best be analysed by one of the protein precipitation methods, but the estimation of total (tannin and non‐tannin) phenolics in plant extracts presents problems. Several methods are available but they depend upon chromogenic reagents that may give different responses with different compounds. Results have to be given in terms of a standard (often tannic acid) that may or may not be appropriate in the particular case. Satisfactory calibration can be obtained for repeated analyses of the same commodity or species, but this is problematic when investigating unknown materials. A recent paper (Reed et al 1985) describes a method for determination of plant phenolics (both tannin and non‐tannin) by precipitation with trivalent ytterbium. For the reasons outlined above, such a direct gravimetric method has major attractions as it avoids the problem of the use of possibly inappropriate standards. It can now be reported that this method is unsuitable for the determination of total phenolics. Following some considerable practical problems with carrying out the method, it was applied to a number of pure compounds. This showed that many of the common non‐polymeric compounds, including the most common flavonol glycoside, rutin, do not precipitate quantitatively under the conditions described. Some phenolics form no precipitate when present at a level that would correspond to 40% of the plant dry weight.
Nutritive and economic value of guinea fowl (Numida meleagris) production in developing countries
Authors: Agwunobi L Nnabenyi , Ekpenyong Thomas E 
Published: October 2006

AbstractEighty broiler guineafowls (Numida meleagris) and 80 broiler chickens (Gallus gallus domesticus) were raised from 1 day old to 12 weeks on the same starter and finisher diets. Weight gain, feed consumption, feed efficiency, cost of production, nutritive quality and mortality were compared between the two types of bird. It was found that the broiler chickens consumed nearly twice as much feed, gained more than twice as much weight and had significantly (P < 0.01)better feed efficiency than the guineafowl. It cost significantly (P < 0.01)less to produce a kilogram of flesh from the broiler chickens than from the guineafowls. However, the guineafowl carcass excelled in nutritive quality. It had significantly (P < 0.05)more protein and ash, particularly calcium and phosphorus. The fat content of the guineafowl carcass was significantly (P < 0.05)less than that of the chickens. Mortality was less for the guineafowl than for the chickens.
Chemical studies on mixed‐linked β‐glucans in hull‐ less barley cultivars giving different hypocholesterolaemic responses in chickens
Authors: Bengtsson Staffan , Åman Per , Graham Hadden , Newman C Walter , Newman Rosemary K 
Published: October 2006

AbstractThe structure of mixed‐linked β‐glucans was studied in three hull‐less barley (Hordeum vulgare L) cultivars, Arizona, a waxy‐starch genotype with high mixed‐linked β‐glucan content giving hypocholesterolaemic responses in chickens, and two genotypes with normal mixed‐linked β‐glucan contents. One of these, Washonupana, also a waxy‐starch type, reduces blood cholesterol whereas the other, Franubet has no effect. When a ground sample was suspended in water, Arizona and Washonupana gave highly viscous slurries whereas Franubet gave low viscosity. This viscosity was greatly reduced by addition of endo‐β‐glucanase. Arizona gave the highest yield of water‐soluble mixed‐linked β‐glucans, while the ratio of 1.3 to 1.4 linkages (1:26) was very similar in this fraction for all barleys. 13C‐NMR indicated that these water‐soluble fractions from all three barleys had essentially the same repeating sequence patterns and that 1.3 linkages occurred singly. Gel filtration established that the water‐soluble mixed‐linked β‐glucans in Washonupana had the highest average molecular weight and Franubet the lowest. The hypocholesterolaemic responses observed in chickens were attributed to viscous conditions within the gastrointestinal tract, and this was a function of the content and molecular weight of the mixed‐linked β‐glucans and of endogenous β‐glucanase activity in the barleys.
Upgrading quality of dried tomato: Effects of drying methods, conditions and pre‐drying treatments
Authors: Olorunda A O , Aworh O C , Onuoha C N 
Published: October 2006

AbstractRate of moisture removal increased with temperature in tomato (Lycopersicon esculentum Mill) pieces dried, using through‐flow and cross‐ flow air patterns, in a pilot‐scale cabinet dryer at 60, 70 and 80°C with an air velocity of 1.75 ms−1. Moisture removal was faster for through‐flow than for cross‐flow drying at each temperature. Lower moisture content and improved appearance were achieved by dipping, for 3 min, tomato slices in NaCl (300 g litre−1) or in a solution containing 9 g litre−1 potassium metabisulphite and 100 g litre−1 NaCl, or by adding NaCl (33 g kg−1) to tomato slurry prior to sun or oven drying. Nigerian‐type sauces made from pretreated oven‐dried tomatoes were considered acceptable, though inferior to that made from drum‐dried tomatoes.
Anisotropy of apple parenchyma
Authors: Khan Ali A , Vincent Julian F V 
Published: October 2006

AbstractParenchyma of a range of apple varieties was either sectioned in a cryotome and observed under a light microscope, or freeze dried and viewed under a scanning electron microscope. The morphology of the material varied according to the direction from which it was viewed. This phenomenon, known as anisotropy, increased from the outside to the inside of the cortex. The periphery consisted of radially flattened or spherical cells (50 μ dia) with spherical intercellular spaces. Towards the interior the cells increased in size (300 μ dia) and were radially elongated, organised into radial columns. In between these columns were radially elongated spaces up to 3 mm long and 100–200 μ wide. The aspect ratio of the intercellular spaces increased almost linearly from outside to inside (1 to 9, depending on variety). The volume fraction of the cells similarly increased.
Digestion in sheep of diets containing naked oats or barley
Authors: Martin Pamela A 
Published: October 2006

AbstractFour sheep fitted with cannulas in the rumen and proximal duodenum were used to compare the digestion of two diets in an experiment conducted according to a two‐period reversal design with 28‐day periods. Chopped hay (400 g day−1) was given with either 500 g barley and 120 g soya bean meal day−1or 500 g naked oats and 100 g soyabean meal day−1. Digestion in the stomach, duodenal flow and faecal excretion of chemical constituents were measured using chromium‐mordanted straw as a marker. As a consequence of compositional differences between the cereals, daily intakes of neutral detergent fibre (NDF), acid detergent fibre (ADF) and total fatty acids were 331 and 295, 172 and 161, and 12·1 and 36·9 g for the barley and the naked oats diet respectively.Dietary substitution of naked oats for barley reduced (P < 0.05) the extents to which NDF and ADF were digested in the stomach. There was an associated decrease (P < 0.05) in the proportion of acetic acid in the rumen volatile fatty acids, and the proportion of propionic acid tended to be increased. Rumen ammonia N concentration was reduced (P < 0.05). Duodenal passage of total N and non‐ammonia N was increased (P < 0.001), as was that of total fatty acids (P < 0.05),when naked oats were given but there were no significant differences between diets in N or total fatty acid digestibilities in the total tract.The results show that dietary substitution of naked oats for barley can alter ruminal digestion through effects that appear to derive from the associated increase in lipid intake.
Use of an HPLC photodiode‐array detector in a study of the nature of a black tea liquor
Authors: Bailey Richard G , McDowell Ian , Nursten Harry E 
Published: October 2006

AbstractThe non‐volatile, water‐soluble constituents of black tea were studied by using reversed‐phase HPLC with a photodiode‐array detector, using a linear gradient developed for this purpose. The data generated by this detector from one injection of a black tea liquor allowed information on the nature and purity of the constituents to be obtained. The following constituents were identified by the spectral data and the retention times given by reference compounds: caffeine, theobromine, (−)‐epicatechin gallate, (−)‐ epigallocatechin gallate, gallic acid, chlorogenic acid (5‐O‐caffeoylquinic acid), p‐coumaroylquinic acid, quercetin 3‐glucoside, quercetin 3‐rhamnosylglucoside, kaempferol 3‐rhamnosylglucoside, and theaflavin digallate. Other peaks were classified by spectral data, but without reference compounds conclusive assignments could not be made. Finally, a group of peaks could be classified as coloured phenolic pigments, and tentatively assigned as thearubigins.
A comparison of the deterioration in quality of freeze dried flesh of halibut (Hippoglossus stenolepis) during storage in air and nitrogen at low water activities
Authors: Koizumi Chiaki , Ohshima Toshiaki , Wada Shun 
Published: October 2006

AbstractFreeze dried halibut (Hippoglossus stenolepis Schmidt) flesh was stored in air and in nitrogen for 200 days at 25°C and Aw 0.52, and the deterioration in quality was examined. The brown discoloration occurring in the early stages of storage progressed faster in the nitrogen‐ than in the air‐stored sample. Phospholipids content decreased and free fatty acids increased during storage indicating enzyme hydrolysis of the phospholipids. Lipid oxidation occurred more rapidly in the air‐ than in the nitrogen‐stored samples. In‐vitro digestibility decreased at a similar rate in both the air‐ and the nitrogen‐stored samples. Available lysine and lysine contents of the samples decreased more rapidly in nitrogen than in air for up to 100 days of storage. These results indicated that in the early stages of storage of freeze dried halibut flesh quality, deterioration in terms of brown discoloration and the loss of lysine and available lysine occurs more rapidly in nitrogen than in air.
Postharvest incidence of aflatoxins in Linum usitatissimum seeds
Authors: Sahay S S , Prasad T , Sinha K K 
Published: October 2006

AbstractLinseed (Linum usitatissimum L), collected from kothi and gunny bag, had a total of 18 fungal species. Aspergillus spp were the more frequent and accounted for more than 40 % of the total count. The gunny bag storage system exhibited higher dominance of A flavus than occurred in the kothi system. Out of 251 isolates screened, 44 % were toxigenic and produced different components of alfatoxins in the range 105–3000 μg litre −1. Of 105 samples extracted for the natural presence of alfatoxin, 46 had aflatoxin contamination. The concentration of alfatoxin B1 in contaminated samples ranged from 120 to 810 μg kg−1.
Suitability of various australian wheats for chinese‐style steamed bread
Authors: Lin Zuo‐Ji , Miskelly Diane M , Moss H John 
Published: October 2006

AbstractThree methods of preparation of steamed bread on a laboratory scale were evaluated to determine the one most suitable for discriminating between flour samples. The preferred method was then applied to a number of wheat varieties at different protein levels to select the most suitable ones for this product, and to determine the key analytical parameters of the most suitable flour.Flour colour and protein content appeared to be more important than other physical and chemical properties. Flour samples with high protein content (greater than 12%) and strong doughs gave bread with a wrinkled surface and dark colour, whereas low protein (less than 10%) soft wheat flours gave poor texture and eating quality, although the surface was smooth. It is suggested that flours of medium protein content (10–12%) and medium dough strength are the most suitable for steamed bread. Processing conditions affected steamed bread quality. Blending of high protein hard strong wheats with soft weak wheat could be practical for preparing flour for steamed bread.
A simple glutenin turbidity test for the determination of heat damage in gluten
Authors: Hay Rob L , Every Dale 
Published: October 2006

AbstractA quantitative test specific to heat damage in wheat gluten has been developed. The test is simple and rapid, allowing a trained operator to analyse batches of samples, and interpret the results, in under 1 h. The glutenin turbidity test measures the loss in solubiliity of one class of proteins, acetic acid soluble glutenin. The soluble glutenin was isolated as a finely dispersed precipitate by extraction of gluten with dilute acetic acid, followed by precipitation in alkaline 700 ml litre − 1 ethanol. The absorbance of the turbid mixture was determined by a spectro photometer and may be related to percentage heat damage by comparison with standards. The gluten turbidity test measures loss in baking quality due to heat damage only. Glutenin turbidity was found to be independent of both total protein content and overall gluten quality (as measured by bread loaf volume improvement) for the 23 sound commercial and laboratory samples of gluten tested.