Imitation milks from Cicer arietinum (L.), Vigna unguiculata (L.) walpers and Vigna radiata (L.) wilczek and other legumes

Vegetable milks were prepared in the laboratory from mung bean [Vigna radiata (L.) Wilczek], cowpea [Vigna unguiculata (L.) Walpers] and chick-pea [Cicer arietinum (L.)] by homogenisation of a filtered aqueous extract of the ground legume with soya bean oil. Emulsions stable to pasteurisation were made from the first two. Pigeon pea [Cajanus cajan (L.)] and black gram [Vigna mungo (L.) Hepper)] were found to be unsuitable as bases for milks prepared by simple processing. The nitrogen, oil, sugar and ash contents of the first three legumes, and of milks prepared from them, were determined. Imitation milks are intended to resemble animal milks nutritionally, and whilst the contents of potassium and phosphorus were acceptable, these vegetable milks were low in sodium, calcium and zinc. The trypsin inhibitory activity, whilst low in comparison with soya milk, was partially stable to pasteurisation. The amino acid composition indicated that it would be desirable to complement legume proteins with cereal proteins to prepare vegetable milks.     

Phytochemicals content,antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.)

Commercially dried powder of nutmeg mace (Myristica fragrans) and pimento (Pimenta dioica) spices was investigated for their high performance liquid chromatography phenolic profile and their antioxidant and hypoglycaemic properties by α‐amylase and α‐glucosidase inhibition tests. Generally, mace showed the most promising activity. An interesting protection of lipid peroxidation with an IC₅₀ value of 7.7 μg mL^?1 was found. A significant result was also obtained in ferric reducing ability power assay if compared to the positive control butylated hydroxytoluene (IC₅₀ value of 68.7 μg mL^?1 vs. 63.2 μg mL^?1, respectively). Mace also exhibited the highest carbohydrate‐hydrolysing enzyme inhibitory activity with IC₅₀ values of 62.1 and 75.7 μg mL^?1 against α‐amylase and α‐glucosidase, respectively. Overall, these results support the use of these spices not only as flavouring agent but also as food preservative and functional ingredients.     

Evaluation of thermally-treated wood of beech (Fagus sylvatica L.) and ash (Fraxinus excelsior L.) against Mediterranean termites (Reticulitermes spp.)

Termite resistance of thermally-treated ash (Fraxinus excelsior L) and European beech (Fagus sylvatica L) against subterranean termites (Reticulitermes banyulensis) was evaluated. A laboratory no-choice feeding test following the standard EN 177 was performed to assess the efficacy of this thermo-modification against subterranean termites in the Mediterranean area. After 8 weeks period of exposure, results showed that durability against termites was slightly improved for thermally-treated beech wood, which was classified as moderately durable. However, in case of thermally-treated ash wood, samples were highly biodegraded by termites, revealing no increase in their durability and being classified as non durable.     

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

The effect of cooking on levels of nutrients and anti-nutritional factors in beans and chickpeas was investigated. Significant (p < 0.05) variation existed among the beans and chickpeas with respect to their crude protein, starch, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), mineral, phytic acid, tannin, sucrose and oligosaccharide (raffinose, stachyose and verbascose) contents. Cooking beans and chickpeas in water significantly increased protein, starch, SDF, IDF, TDF, Mn and P contents (on a dry weight basis), whereas reduced ash, K, Mg, TIA, tannin, sucrose and oligosaccharide contents were observed. Colored beans (black, cranberry, dark red kidney, pinto and small red bean) contained tannins, whereas little tannin in white-colored beans (great northern and white pea bean) and chickpeas (Desi and Kabuli type) was detected.     

Crack formation in unfinished siding of aspen (Populus tremula L.) and Norway spruce (Picea abies (L.) Karst.) during accelerated weathering

Crack formation is a serious defect that may reduce the lifetime of unfinished wood in service. An accelerated weathering test was carried out to study crack formation of solid wood board specimens of aspen (Populus tremula L.) and Norway spruce (Picea abies (L.) Karst.). The influence of the boards' distance from the pith was also studied. The aspen specimens developed a higher number of cracks than the spruce specimens. However, these cracks were shorter and less injurious than those propagating in spruce wood. It is concluded that a solid wood siding of aspen will show at least as good a performance as spruce regarding crack injuries. For both aspen and spruce, boards taken from near the pith had a lower proportion of long cracks than boards taken further out. This supports the rule that boards with a high proportion of annual rings perpendicular to the surface (the boards near to the pith) have a higher resistance to crack formation than boards with a high proportion of horizontal annual rings.     

Field infestation of pigeonpea (Cajanus cajan (L.) Millsp.) by Callosobruchus chinensis (L.) in Uganda

Studies were conducted in Uganda to determine the importance of field infestation of pigeonpea by bruchids, and whether or not the susceptibility of the pigeonpea pod to infestation changes during pod and seed development. A survey of farmers’ fields in the major pigeonpea growing areas in northern Uganda showed that bruchids did infest pigeonpea in the field. In all three districts surveyed (Apac, Gulu and Lira), infestation levels were similar and by one species only, Callosobruchus chinensis. Once harvested, infestation of stored seeds was four times greater than stored pods. In a separate study, caged pigeonpea pods were infested at seven different developmental stages by C. chinensis. The number of eggs laid increased with development, from pod formation to the mature yellow stage, but declined thereafter. When pods were incubated, there was no adult emergence from pods infested after they had matured and started to dry. The frequency of C. chinensis adult emergence varied significantly over time; a bimodal frequency pattern of emergence was observed from pods infested at mature green stage and, to a lesser extent at the preceding late pod filling state, suggesting the occurrence of polymorphism.     

Nutritive value of a mixture of tigernut tubers (Cyperus esculentus L.) and baobab seeds (Adansonia digitata L.)

The seeds of baobab (Adansonia digitata L.) and the tubers of tigernut (Cyperus esculentus L.) were analysed chemically for their proximate composition and amino acids. The tubers contained 47.9% digestible carbohydrates, 32.8% oil and 3.8% crude protein. The baobab seeds contained 24.1% digestible carbohydrate, 29.7% oil and 28.4% crude protein. A mixture of the vegetables was prepared from three parts of the tigernuts and one part of baobab seeds, by weight, such that a 10% crude protein meal was obtained. The chemical score of the mixed vegetable was 51%, based on limiting amino acids, i.e. those which contain sulphur. The level of antinutritive substances, such as tannin and tryptic inhibitors, in the raw vegetables were reduced by soaking or boiling.     

Genetics of bruchid (Callosobruchus maculatus Fab.) resistance in cowpea (Vigna unguiculata (L.) Walp.)

Bruchid resistance has been measured using a variety of techniques. Mean development period (MDP) and percentage adult emergence (PAE) are two of the more important traits measuring bruchid (Callosobruchus maculatus Fab.) resistance in cowpea. The objective of the study was to evaluate the genetic relationship between MDP and PAE in C. maculatus resistant cowpea. Seventy-two F₂ population plants were developed from the cross between C. maculatus resistant TVu-11953 (with delayed MDP and low PAE) and C. maculatus susceptible Ife Brown (with early MDP and high PAE) which were evaluated for resistance to cowpea C. maculatus. MDP at 45 days after infestation (DAI) and PAE at 60 DAI were taken as analysed measures for resistance to C. maculatus infestation. Data generated were subjected to chi-square analysis. Varied resistant response to C. maculatus infestation was observed among the F₂ generation plants but their responses showed inclination to the susceptible parent. A 15:1 ratio for susceptible to resistant genotypes was observed with MDP among the F₂ genotypes evaluated which is an indication of the presence of two recessive genes that control of MDP. The segregation of PAE also showed a 15:1 ratio goodness of fit (P > 0.05) for susceptible to resistant genotypes. Test of independence between MDP and PAE was not significant (χ² = 2.19, P = 0.19). This study revealed that the recessive genes controlling these two traits (MDP and PAE) were independently assorted and showed no linkage. This was also evident in the observed F₂ genotypes with C. maculatus resistance expressing either delayed MDP or low PAE and not both in the study.     

Effects of Storage Conditions on Quality and Shelf-life of Fresh-cut Melon (Cucumis Melo L.) and Papaya (Carica Papaya L.)

This research were study physical and chemical changes of fresh-cut melon and papaya on different storage and shelf-life evaluation of products. Fresh-cut melon and papaya was kept at the different storage temperature conditions with observed on physical characteristics of texture and color of their flesh and measured of chemical characteristics on water content, sucrose content, acidity, vitamin C, and total carotene. Physical and chemical changes were observed on fresh-cut melon and papaya under different storage conditions.Fresh-cut products stored in lower temperature on ±14-15 °C had optimum shelf-life of 4 days for melon and 3 days for papaya.     

Properties of extruded corn snacks with common flax (Linum usitatissimum L.) and golden flax (Linum flavum L.) pomace

An attempt was undertaken in this study to produce extruded snacks based on maize semolina with the addition of pomace from common flax (Linum usitatissimum L.) and golden flax (Linum flavum L.). Study results showed that increasing pomace content in the extrudates made their expansion ratio and colour lightness to decrease, and their mechanical properties to increase. The analysis of all sensory attributes demonstrated that the panellists did not notice any statistically significant differences between the snacks without pomace addition and those with 5% flax pomace. Flax pomace addition in the amount exceeding 10% made the product unacceptable by the panellists. No statistically significant difference was observed in most of the evaluated traits between the snacks containing of pomace from common flax and golden flax, except for the colour.     

Studies on the mucilages extracted from okra fruits (Hibiscus esculentus L.) and baobab leaves (Adansonia digitata L.)

Okra fruits and baobab leaves are just two examples of foods used to give a mucilaginous quality to West African food dishes. The mucilages were extracted from both foods and purified. Preliminary studies have been conducted to characterise the mucilages chemically, as well as study their viscous behaviour in relation to their use in West African dishes. Both mucilages are acidic polysaccharides with associated protein and minerals. Neither the quantity of protein nor minerals were significantly reduced during purification. The protein was not separated from the polysaccharide by either gel chromatography or disc electrophoresis. Hydrolysis of okra mucilage revealed that the polysaccharide was composed of galacturonic acid, galactose, rhamnose and glucose (1.3:1.0:0.1:0.1). Baobab mucilage on hydrolysis was found to contain mainly galacturonic and glucuronic acids with minor quantities of galactose, rhamnose, glucose and arabinose (11.7:11.3:1.0:0.6:0.4:0.1). The mucilages form viscous solutions at low concentrations (5–10 g/litre). They attain maximum viscosity in the neutral pH range. However, the mucilage solutions are not stable to heat and lose much of their viscosity when heated.     

Extraction of capsaicinoids from chillies (Capsicum frutescens L.) and paprika (Capsicum annuum L.) using supercritical fluids and organic solvents

 Supercritical fluid extraction (SFE) with subsequent HPLC analysis was performed in order to determine the amount of capsaicinoids in paprika and chillie powder samples. The extraction yields obtained by SFE were compared to those obtained by organic solvent extraction and were found to be comparable or slightly lower. The advantages of SFE are shorter extraction times, less sample preparation needed prior to HPLC analysis and fewer interfering peaks in the chromatograms. In addition, the SFE method developed (extraction temperature=80 ^°C, density= 0.75 g/ml, modifier=20 μl water) was shown to be suitable for analysis of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin) that are present over a wide range of concentrations (10–1400 μg/g) in the samples. Received: 12 July 1996/Revised version: 26 August 1996     

Trypsin inhibitor content in some varieties of soya bean (Glycine max L.) and sunflower seeds (Helianthus annuus L.)

Some varieties of soya beans and sunflower seeds were analysed for protein, fat, moisture and trypsin inhibitory activities. The soya beans were high in protein content and all of them were equally high in trypsin inhibitory activity. Some varieties of sunflower seeds were adequate in fat and proteins, some were very low and others were reasonably free from trypsin inhibitors. Extensive cultivation of the sunflower seeds having adequate amount of fat and protein, but free from trypsin inhibitor should be encouraged.     

Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) Oils

ABSTRACT: Structured lipids of borage and evening primrose oils containing n-3 fatty acids were produced via acidolysis catalyzed by lipase from Pseudomonas sp. The structured lipids were characterized, and their oxidative stability evaluated under Schaal oven conditions at 60 °C by measuring conjugated dienes (CD), 2-thiobarbituric acid reactive substances (TBARS) and headspace volatile analysis. Among the oils examined, enzymatically modified products gave rise to higher (p # 0.05) CD, TBARS, and headspace volatiles as compared to those of their unmodified counterparts. Introduction of highly unsaturated fatty acids and removal of endogenous antioxidants such as tocopherols might be responsible for this observation.     

Chemotaxonomy of wormwood (Artemisia absinthum L.)

Summary A series of essential oils obtained from samples ofArtemisia absinthium L. from various geographical origins and collected at different heights were analysed by means of glass-capillary gas chromatography. The main components were identified by means of GC, GC-MS, IR,¹HNMR and¹³CNMR.Several chemotypes were detected: in the western Alpine arc (Italy) the most important chemotype, above 1,000 m., was acis-epoxy-ocimene type, while at lower levels a-thujone type predominated.Plants originating from France could be divided into a chrysanthenyl acetate and a saßinyl acetate chemotype; plants from Siberia, Rumania and some from Valle d'Aosta belonged to a mixed type.

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Chemotaxonomie von Wermut (Artemisia absinthum L.)I. Zusammensetzung des ätherischen Öls einiger Chemotypen

Zusammenfassung Die ätherischen Öle des Wermuts, aus mehreren Herkunften und aus verschiedenen Höhen, wurden durch Capillargaschromatographie bestimmt und durch MS, IR,¹HNMR,¹³CNMR identifiziert.Dabei konnten verschiedene Chemotypen festgestellt werden. In den Westalpen ist der cis-Epoxycimen Typ über 1000 m der wichtigste Typ, während der-Thujon-Typ in niedrigeren Zonen vorherrscht.Französische Muster gehörten zu den Chrysanthenylacetat-und Sabinylacetat-Chemotypen, Muster aus Sibirien, Rumänien und dem Aostatal dagegen zu einem gemischten Typ.

     

Proximate and mineral composition of dried salted roes of hake (Merluccius merluccius,L.) and ling (Molva molva,L.)

Proximate analyses and mineral composition of dried salted roes of hake (Merluccius merluccius) and ling (Molva molva) were determined. Both roes contained a significant amount of protein (39.1 and 43.6%, respectively) and lipid (14.13 and 14.80, respectively) because of their physiological role as reserves. Because this product is a typical food of one particular area, no specific data have been found in the literature about proximate and mineral compositions. Only trace elements (Fe, Cu and Zn) and macronutrients (crude protein and carbohydrates) varied with the type of roe. The most important minerals were Fe, Zn, K and Na. However, Na content was very high, and for this reason dried salted roe cannot be recommended for people who require dietetic control of blood pressure.     

Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties

Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major aroma constituents of basil were 3,7-dimethyl-1,6-octadien-3-ol (linalool; 3.94 mg/g), 1-methoxy-4-(2-propenyl) benzene (estragole; 2.03 mg/g), methyl cinnamate (1.28 mg/g), 4-allyl-2-methoxyphenol (eugenol; 0.896 mg/g), and 1,8-cineole (0.288 mg/g). The major aroma constituents of thyme were 2-isopropyl-5-methylphenol (thymol; 8.55 mg/g), 4-isopropyl-2-methylphenol (carvacrol; 0.681 mg/g), linalool (0.471 mg/g), α-terpineol (0.291 mg/g), and 1,8-cineole (0.245 mg/g). Twelve aroma constituents of basil and thyme were examined for their antioxidant activities using the aldehyde/carboxylic acid assay. Eugenol, thymol, carvacrol, and 4-allylphenol showed stronger antioxidant activities than did the other components tested in the assay. They all inhibited the oxidation of hexanal by almost 100% for a period of 30 days at a concentration of 5 μg/ml. Their antioxidant activities were comparable to those of the known antioxidants, α-tocopherol and butylated hydroxy toluene (BHT).     

The weed community affects yield and quality of soybean (Glycine max (L.) Merr.)

BACKGROUND: The relationship between the weed community and soybean (Glycine max (L.) Merr.) seed yield and quality was assessed in two experiments in Illinois, USA. In one field different proportions of target weeds (Ambrosia trifida L., Amaranthus rudis J. Sauer, and Setaria faberi F. Herrm) were sown into experimental plots, and the other field was naturally infested with these and other weeds. The composition of the weed communities in both fields was compared to soybean yield, biomass, canopy cover and quality (% protein, oil, relative water content, and seed weight) using non‐metric dimensional scaling ordination. RESULTS: In the experimentally sown plots, low yield and low quality soybeans were harvested from plots dominated by the target weeds, particularly A. trifida, and a suite of subordinate volunteers. In the naturally infested field, highest soybean protein was associated with S. faberi early in the season and Ambrosia artemisiifolia and Ipomea hederacea later in the season, and low amounts of A. rudis throughout the growing season. CONCLUSION: Similar results from the two experiments indicate that soybean seed yield and quality are affected by the composition of the weed community. Producers need to manage the weed community to optimize seed quality. Copyright © 2007 Society of Chemical Industry