Quality of stored corn (maize) as influenced by Sitophilus zeamais Motsch. and several management practices

The impact of several simulated management practices (malathion treatment, temperature, moisture content, hybrid, and surface disinfection) for Sitophilus zeamais Motsch. on the quality (biochemical composition) and germination of corn (maize) was studied. Quality was evaluated on the basis of protein, ash, lipid, and total nonstructural carbohydrates content, weight loss, and germination.

When the abiotio conditions were favorable for S. zeamais oviposition, larval development, and progeny emergence, the ash, lipid, and protein content of the kernels was increased, as was kernel weight loss. Germination and dry matter were significantly decreased when progeny were present.

The differences in nutritional parameters observed here were generally very small, although highly statistically significant. It is not clear whether these differences are biologically significant, although we feel that they indicate meaningful changes that may occur in corn nutrition and quality following infestation by S. zeamais for several generations.     

Diflubenzuron as a grain protectant for control of Sitophilus species

Diflubenzuron, applied to wheat at low doses (0.2–0.6 mg kg⁻¹), prevents development of first generation (F1) progeny of Sitophilus oryzae and S. granarius species except those developing from a short period of oviposition (1–2 weeks) immediately after application. These F1 progeny fail to produce F2 progeny when transferred to wheat dosed with diflubenzuron, and produce very few progeny when transferred to untreated wheat suggesting an effect on fertility in the adult insect. At 30°C, a dose of 0.4 mg kg⁻¹ is adequate to control S. oryzae and S. granarius, although a dose of 0.6 mg kg⁻¹ is required at 20°C. Strategies for use of diflubenzuron are discussed.     

Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage

Thermal properties and aggregation of natural actomyosin (NAM) extracted from fresh and 9 days ice-stored goatfish were comparatively studied. Myosin of fresh goatfish had the higher thermal stability than that of ice-stored counterpart as indicated by the higher maximum transition temperature (T_max). Additionally, the thermal inactivation rate constant (K_D) of Ca²⁺-ATPase in NAM from fresh goatfish was lower than that of ice-stored counterpart when incubated at the temperature range of 20–40 °C, indicating the lower thermal stability of the latter NAM. NAM from fresh goatfish exhibited the higher turbidity, surface hydrophobicity and disulfide bond formation than did NAM of iced-stored sample when heated at temperature from 35 to 75 °C, suggesting the higher extent of aggregation of the former. However, goatfish NAM showed the lower extent of heat-induced aggregation than did bigeye snapper NAM. As visualized by transmission electron microscopy, network strands of aggregates from bigeye snapper NAM were finer and more uniform than those from goatfish. NAM from goatfish stored in ice showed the lower extent of heat-induced aggregation than did NAM from fresh counterpart. Therefore, heat-induced aggregation of goatfish muscle proteins was governed by freshness.     

Electroantennogram and behavioral responses of Pteromalus cerealellae to odor stimuli associated with its host, Callosobruchus maculatus

Pteromalus cerealellae (Ashmead) (Hymenoptera: Pteromalidae) is a generalist parasitoid of the larvae of many stored-product insects, including the cowpea seed beetle, Callosobruchus maculatus (F.) (Coleoptera: Bruchidae), which live endophytically in cowpea seeds. The role of host-related semiochemicals in the host location behavior of this parasitoid was investigated using electroantennogram (EAG) and behavioral (olfactometer) techniques. Responses of mated and unmated female P. cerealellae were tested to a variety of host-related chemical stimuli including hexane extracts of uninfested cowpea seeds, (bruchid)-infested cowpea seeds, bruchid larvae (whole body or WB), larval frass, adult female bruchids (WB), and adult male bruchids (WB). All of the tested stimuli elicited significant EAG responses in unmated and mated female P. cerealellae, with mated females exhibiting a greater EAG response than unmated females to some treatments. Results from Y-tube olfactometer bioassays demonstrated a significant response of mated female P. cerealellae to extracts of uninfested cowpea seeds, infested cowpea seeds, adult female bruchids, bruchid larvae, and larval frass, but no significant response was elicited by the extract of adult male bruchids. Pair-wise comparisons of the four most attractive stimuli (i.e. uninfested seeds, infested seeds, bruchid larvae, and larval frass) in a four-way olfactometer showed preference of mated female P. cerealellae for the extract of uninfested cowpea seeds compared to larval frass extract. No significant differences were recorded between other paired treatments. These results suggest the relative importance of volatile cues from seeds (host habitat) in mediating host location by P. cerealellae.     

Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration

The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the major fractions of wheat bran proteins. The minimal protein solubility was observed at pH 5.5, the maximum at pH 11.5. The emulsifying capacity, activity and emulsion stability as well as foaming capacity and foam stability were greatly affected by pH and salt concentrations. Lower values were observed at acidic pH and high salt concentration. The least gelation concentration of wheat bran proteins was found to be 16% when the proteins were dissolved in 1.0 M NaCl. The total protein was highly viscous and dispersable with water-holding capacity of 4.20 mL H2O/g protein, oil-holding capacity of 1.70 mL oil/g protein and bulk density of 0.29 g/mL while dispensability was found to be 77.30%.     

Carotenoid composition of kale as influenced by maturity,season and minimal processing

The principal carotenoids of kale were identified by chemical reactions, high‐performance liquid chromatography/mass spectrometry and high‐performance liquid chromatography/photodiode array detection and were quantified by the last technique. In kale taken from conventional farms, the β‐carotene and lutein contents were significantly higher in the mature leaves, violaxanthin was at an unusually high level in the young leaves, and neoxanthin had practically the same concentration at both stages of maturity. In samples taken from an organic farm, the carotenoid contents were essentially the same in the young and the mature leaves. Except for β‐carotene, which did not differ with season, the carotenoid concentrations of marketed minimally processed kale were found to be significantly higher in the summer than in the winter, reflecting seasonal rather than processing effects. In minimally processed kale monitored during 5 days of storage at 7–9 °C, β‐carotene, lutein, violaxanthin and neoxanthin were reduced by 14, 27, 20 and 31% respectively. Thus minimal processing, seasonal and maturity factors were found to have an influence on the carotenoid content of kale. Copyright © 2004 Society of Chemical Industry     

Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH

Oxygenation, autoxidation as well as pro-oxidative activity of haemoglobins from tropical fish (Asian seabass, tilapia and grouper) as influenced by different pH (6, 6.5 and 7) were comparatively studied. Relative oxygenation of all haemoglobins decreased in the acidic conditions. Haemoglobin from Asian seabass was more oxygenated and stable against autoxidation at both pH 6 and 7, compared to those from tilapia and grouper. Haemoglobin from tilapia and grouper was fully oxidised at pH 6 after 120 h. Lipid oxidation of washed Asian seabass mince added with haemoglobin from various fish at different pH (6, 6.5 and 7) was monitored during 10 days of iced storage. Haemoglobins accelerated lipid oxidation more effectively at pH 6, compared with pH 6.5 and 7 as indicated by the higher peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS). At the same pH values, haemoglobins from tilapia and grouper were more pro-oxidative than that from Asian seabass as evidenced by the higher PV and TBARS (P < 0.05). Volatile lipid oxidation compounds detected by gas chromatography–mass spectrometry (GC–MS) were also formed at higher rate in the washed mince added with haemoglobin from tilapia or grouper with coincidental stronger fishy odour development, compared to the control and that added with haemoglobin from Asian seabass. Thus, lipid oxidation in fish muscle was more likely governed by haemoglobin, whose pro-oxidative activity varied depending upon the pH as well as molecular properties of haemoglobin.     

Sultana fruitfulness and yield as influenced by season, rootstock and trellis type

Field-grown vines ( Vitis vinifera L. cv. Sultana) were examined for their fruitfulness and yield performance over four growing seasons. Vines were either grafted to Ramsey rootstock ( Vitis champini ) or were grown on their own roots. Four commercially applied trellising systems were investigated, namely, a T-trellis, a Shaw trellis with a double cordon, a Shaw trellis with a single cordon and a Shaw swing-arm trellis. Fruiting potential was assessed shortly after budburst using the Merbein bunch count method. Bunches on vines that had been counted in springtime were again counted at harvest, and vine yield recorded. During the four years of the experiment fruitfulness was strongly influenced by growing season. Fruitfulness per node along the cane followed a well-established trend. Bud fruitfulness was close to zero in basal nodes but increased steeply thereafter reaching a maximum between nodes 8 and 10. Fruitfulness then decreased steadily. Grafted vines were always less fruitful than own-rooted vines, and this difference was amplified for all trellis designs in years when fruitfulness was low. At the time of pruning, more canes were retained on grafted than own-rooted vines in accordance with the greater vigour of grafted vines. This pruning strategy resulted in a larger number of bunches on grafted relative to ungrafted vines.     

Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate

Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt, stretch, and on pizza bake performance were investigated over 45 d of storage at 4°C. Preacidified cheeses without EPS (control) had the lowest moisture content (53.75%). These cheeses were hardest and exhibited greatest springiness and chewiness. The meltability and stretchability of these cheeses increased most during the first 28 d of storage. The moisture content in cheeses increased to 55.08, 54.79, and 55.82% with EPS starter (containing 41.18 mg/g of EPS), coculturing (containing 28.61 mg/g of EPS), and WPC (containing 44.23 mg/g of EPS), respectively. Exopolysaccharide reduced hardness, springiness, and chewiness of low-fat cheeses made with preacidified milk in general and such cheeses exhibited an increase in cohesiveness and meltability. Although stretch distance was similar in all cheeses, those containing EPS were softer than the control. Cocultured cheeses exhibited the greatest meltability. Cheeses containing WPC were softest in general; however, hardness remained unchanged over 45 d. Cheeses made with WPC had the least increase in meltability over time. Incorporation of WPC did not reduce surface scorching or increase shred fusion of cheese shreds during pizza baking; however, there was an improvement in these properties between d 7 and 45. Coating of the cheese shreds with oil was necessary for adequate browning, melt, and flow characteristics in all cheese types.     

Wheat batter physical properties as influenced by starch/flour types and egg contents

Batter liquid–solid phase interactions can play a critical role in determining the functionality, including adherence, appearance and texture of end use coated product. Batter chemical composition is a key factor affecting batter characteristics. The effect of substituting wheat flour with fractions of rice flour, native corn starch, modified waxy corn starch, tapioca starch and lupine flour ranging from 26 to 56% of the solid phase and egg levels ranging from 6 to 35% of the liquid phase on the rheological properties of batter systems was studied. Results indicated that lupine flour had the greatest water holding capacity (WHC) ranging from 93.9 to 119.3% of various lupine flour percent to egg levels used. Flow behaviour index of batter flour treatments ranged from 0.91 to 1.87; values that were significantly (P?<?0.05) greater than a 100% control wheat flour. Consistency coefficient of treatments ranged from 0.01 to 0.37 mPa sⁿ; values that were significantly lower than wheat flour (i.e., 5 mPa sⁿ). Egg level used in this study had minimal effect on treatment rheological properties. The changes in WHC and viscoelastic properties of treatments were attributed to changes in protein and fibre contents and structure as a result of replacing wheat flour with starch/flour. Protein–starch–lipid matrix formation and variation in water absorption kinetics of treatments most probably wrought batter functionality. The increase in pasting properties with the increase in starch/flour contribution suggested an increased contribution of starch in forming a net effect of batter treatments pasting viscosities. Results of this study provide vital information for the potential use of starch types to enhance the rheological properties of coating applications including adhesion and water holding capacity of substituted batter treatment.     

Pectin quantity,composition and physicochemical behaviour as influenced by the purification process

To examine the purification procedure effect on the pectin amount, purity, macromolecular characteristics, and gelling ability, three pectin isolates, namely, alcohol (APP)-, dialysis (DPP)-, and metal ion (MPP)-purified pectins are obtained from acid extracts of yellow passion fruit rind using alcohol-precipitation, dialysis, or ion-binding precipitation. The results show that the amount of MPP (4.1 g/100 g) is significantly (p < 0.05) lower than the amount of the two other pectins (6.8–7.5 g/100 g). In contrast, MPP has a higher galacturonic acid (78.9 g/100 g) and lower neutral sugar (9.7 g/100 g), ash (0.9 g/100 g), and protein (1.4 g/100 g) contents than the remainder (62.4–70.1, 16.0–17.8, 2.7–5.8, 3.1–3.2 g/100 g, respectively). Molecular-weight distribution patterns suggest that MPP is free of neutral sugar oligosaccharide contaminants unlike the others, especially APP. Therefore, the term of ‘the galacturonic acid yield’ is introduced to complement the conventional term of ‘the pectin yield’. Furthermore, MPP gel preparation is likely to set more rapidly, with the gel formed achieving a much higher strength. It is concluded that the pectin amount, composition, and physicochemical properties can be considerably affected by the purification mode.     

Estimating the value of infectious or noninfectious foot disorder prevention strategies within dairy farms,as influenced by foot disorder incidence rates and prevention effectiveness

A farm-level stochastic simulation model was adapted to estimate the value of implementing foot disorder prevention on a dairy farm by calculating the return on investment associated with implementation of foot disorder prevention. Two potential strategies for foot disorder prevention were tested: strategy 1 was prevention focused on reducing infectious foot disorders (i.e., digital dermatitis) in the model, and strategy 2 was prevention focused on reducing noninfectious foot disorders (i.e., sole ulcer and white line disease) in the model. For each strategy, we evaluated the effect of foot disorder incidence on the value of prevention by setting the incidence of foot disorders at 3 levels. For strategy 1, the level of digital dermatitis incidence without prevention in all parities was 20, 40, or 60%, and the incidence level of the noninfectious foot disorders in the model were held constant. For strategy 2, levels of sole ulcer and white line disease incidence without prevention in parity ≥3 cows were 5, 15, or 25%, and the incidence level of the infectious foot disorders included in the model were held constant; the incidence levels of noninfectious foot disorders in younger cows were adjusted to be lower. Overall, 6 scenarios were run, 1 for each prevention strategy × foot disorder incidence rate combination. To evaluate how the effectiveness of each prevention strategy would influence the investment value, the effectiveness of prevention could vary from a prevention risk ratio (RR) of 0.0 (100% reduction in disorder incidence) to 1.0 (0% reduction in disorder incidence). When implementing strategy 1, the return on prevention investment per cow-year (mean ± standard deviation) when prevention effectiveness was low (prevention RR = 0.91 to 1.0) and the digital dermatitis incidence rate was originally 20, 40, or 60% was $0.6 ± 0.4, $1.2 ± 0.9, and $1.8 ± 1.3, respectively. In comparison, the return on prevention investment per cow-year when prevention effectiveness was high (prevention RR = 0.00 to 0.09) and the digital dermatitis incidence rate was originally 20, 40, or 60% was $12.2 ± 3.0, $24.4 ± 6.0, and $36.5 ± 9.0, respectively. When implementing strategy 2, the return on prevention investment per cow-year when prevention effectiveness was low and noninfectious foot disorder incidence rates were originally 5, 15, or 25% in parity ≥3 cows was $0.6 ± 0.4, $1.9 ± 1.1, and $3.2 ± 1.9, respectively. In comparison, the return on prevention investment per cow-year when prevention effectiveness was high and noninfectious foot disorder incidence rates were originally 5, 15, or 25% in parity ≥3 cows was $12.4 ± 1.5, $37.3 ± 4.6, and $62.2 ± 7.6, respectively. The return on investment for foot disorder prevention would depend on the cost of the prevention strategy and the other benefits associated with the selected prevention strategy. This model could be used as a decision support tool to help identify the amount that could be paid to implement a selected prevention strategy.     

Graininess and roughness of stirred yoghurt as influenced by processing

The aim of this work was to study how heat treatment, the type of starter culture, incubation temperature, and storage time can affect the physicochemical characteristics of stirred yoghurt. A four-factor experimental design was used for data analysis. Yoghurt milk was heated at 95 °C for 5 min or 130 °C for 80 s. Yoghurts were produced with three different starter cultures that had been incubated at 37, 42 or 45 °C and stored at 4 °C for 15 days. Visual roughness, number of grains, perimeter of grains, storage modulus, and yield stress all decreased when heating temperature was increased, when an exopolysaccharide-producing starter culture was used, or when incubation temperature was decreased. Storage time did not affect any of the physicochemical properties of yoghurt, except for the pH.     

Physico-mechanical and microstructural properties of semolina flour films as influenced by different sorbitol/glycerol concentrations

This study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer content increased, water vapor and oxygen permeability, tensile strength, and the elastic modulus of the semolina films decreased, while their water solubility, moisture content, and elongation-at-break increased significantly (p < 0.05). Semolina-based films exhibited excellent absorption of ultraviolet light, and the addition of plasticizers improved the optical properties of the resultant films. Fourier-transform infrared spectroscopy showed no significant effect on the structure of the protein. Thermogravimetric analysis also revealed that increasing plasticizer concentration has no remarkable influence on the magnitude of weight loss. Atomic force microscopy images showed that the surface roughness of the films was influenced by plasticizer concentrations. This study demonstrated that semolina flour protein has the potential to prepare edible films.     

Relationship between thiosulfinates and pink discoloration in onion extracts,as influenced by pH

The influence of immediate and delayed pH control, and added S-methyl-L-cysteine sulfoxide (MCSO) on the progress of pink discoloration in relation to the fate of thiosulfinates in extracts of yellow onion (Allium cepa) bulbs was evaluated over an incubation period of about 3 weeks at 21–24°C. Greatest discoloration occurred in extracts prepared with immediate pH control at 6.1, and least discoloration occurred at pH 3.2, over the pH range of 3.2–6.1. Initial thiosulfinate levels, in descending order of abundance, occurred at pH 6.1 > 5.0 > 4.2 > 3.2 for extracts subject to immediate pH control. However, over 21 days incubation, the lowest residual levels (ranging 20–60% of maximum levels) were observed for extracts adjusted to pH 3.2 and 6.1. Extracts subject to delayed (10 min after tissue disruption) pH control (initial extract pH of 5.2–5.4) displayed the greatest extent of discoloration, in descending order, at pH 4.0 > 5.0, 6.0 > 3.0. In these samples, initial thiosulfinate levels were similar and the greatest residual thiosulfinate levels over the 21-day incubation period were observed at pH 3.0 and 4.0 (about 50% of maximum levels), with the lowest residual levels observed for extracts adjusted to pH 6.0 (about 20% of maximum levels). Tissue extracts supplemented with 9- to 18-fold excess MCSO were subject to modest increases in both extent of discoloration and thiosulfinate levels.     

Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration

The protein content, solubility and functional properties of a total protein isolate prepared from sesame seeds (Kenana 1 cultivar) as a function of pH and/or NaCl concentration were investigated. The protein content of the seed was found to be 47.70%. The minimum protein solubility was at pH 5 and the maximum was at pH 3. The emulsifying capacity, activity and emulsion stability as well as foaming capacity and foam stability were greatly affected by pH levels and salt concentrations. Lower values were observed at acidic pH and high salt concentration. The protein isolate was highly viscous and dispersable at pH 9 with water holding capacity of 2.10 ml H₂O/g protein, oil holding capacity of 1.50 ml oil/g protein and bulk density of 0.71 gm/ml.     

Protection of farm stored maize against infestation by Prostephanus truncatus (Horn) and Sitophilus species in Tanzania

Large scale trials were undertaken in Tanzania in order to assess the effectiveness of spray applications of insecticide as protectants of maize cobs against infestation by Prostephanus truncatus (Horn) and Sitophilus oryzae (L.) and S. zeamais Motsch. In general, protection of cobs was not as effective as the protection afforded to insecticide-treated grain. However, in simulated farm stores excellent protection was obtained either by applying permethrin as a dilute dust to grain or by applying it as a spray to cobs with sheathing leaves intect. Paddy husk ash also provided good protection when applied to maize grain. The treatment of maize cobs by spraying may provide the small scale farmer with a viable and more traditionally compatible alternative to the currently recommended practice of shelling maize and treating it with a dilute insecticide dust.