Population growth of the khapra beetle,Trogoderma granarium Everts (Coleoptera: Dermestidae) on different commodities

We evaluated the population growth of the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae) on different grains, cracked wheat containment categories and amylaceous materials by conducting three series of laboratory bioassays. In the first series, peeled barley, whole (raw) barley, peeled oats, whole (raw) oats, peeled rice, rough rice, rye, triticale and hard wheat were tested. In the second series, six cracked wheat containment categories were tested: wheat containing intact kernels only (0% cracked kernels), wheat containing 5% cracked kernels and 95% intact kernels, wheat containing 10% cracked kernels and 90% intact kernels, wheat containing 25% cracked kernels and 75% intact kernels, wheat containing 50% cracked kernels and 50% intact kernels and wheat containing 100% cracked kernels. In the third series, the following amylaceous commodities were tested: hard wheat (intact kernels), whole oat flakes, maize flour, whole barley flour, pasta, white soft wheat flour, whole soft wheat flour, white hard wheat flour, whole hard wheat flour, whole rye flour and semolina. Significantly more dead adults were found on wheat than on peeled barley, maize, whole oats, rough rice and rye. Significantly more larvae alive were found on wheat and triticale, than on the other grains, with the exception of oats, both whole and peeled. The increase of the percentage of cracked wheat kernels increased population growth, except in the case of 10% cracked wheat kernels. In vials that contained 100% cracked wheat kernels, 584.1 individuals per vial were found, which was 3.7 times more than the respective number of larvae alive in vials with intact wheat kernels only. Significantly more dead adults were found on whole barley flour than on the other commodities. More than 1213 larvae per vial were recorded on whole barley flour, which was 1.3–15 times higher than the other commodities. The lowest number of larvae alive was found on pasta, followed by the white soft wheat flour. The findings of the present work show that some commodities are more prone to spread T. granarium than others, a fact which should be seriously taken into account in international trade of grains and related amylaceous products.     

Textural Property of 6 Legume Curds in Relation to their Protein Constituents

ABSTRACT: We determined the relationship between textural property of legume curds and constituents of their proteins. The hardness, springiness, and cohesiveness of curds prepared from soybeans, chickpeas, and fava beans were 6.0 to 9.4 N, 0.93 to 0.95, and 0.67 to 0.77, respectively, higher than those of curds made from smooth peas, mung beans, and lentils, which were 4.2 to 4.9 N, 0.92, and 0.57 to 0.59, respectively. Soybeans, chickpeas, and fava beans had a higher proportion of 11S globulin and a lower proportion of 7S globulin than lentils, smooth peas, and mung beans. Soybeans, chickpeas, and fava beans produced a better texture of curd than did lentils, smooth peas, and mung beans, due to a higher proportion of 11S proteins.     

Nutritional evaluation and bioactive microconstituents (phytosterols,tocopherols, polyphenols,triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

In the present study we report the crude composition and several bioactive microconstituents content in cooked dry legumes, usually consumed in Mediterranean countries. The legumes studied were broad beans, chickpeas, two split peas varieties, two lentils varieties, pinto beans, black-eyed beans, five white beans varieties and white lupines.     

α-Amylase inhibitor levels in seeds generally available in Europe

The α-amylase inhibitor (αAI) levels in 18 seeds, which are generally available throughout Europe, have been determined. Kidney beans, haricot beans, pinto beans and runner beans had high contents of αAI (2–4 g equivalent kg^?1 seed meal). Butter beans, blackeyed peas, chickpeas, field beans and sweet lupinseeds contained 0.1–0.2 g inhibitor equivalent kg^?1 seed meal. No αAI activity was detected in samples of adzuki bean, lentils, mung beans, peas, soya beans, sunflower seeds or winged beans. The αAI activity present in whole kidney beans was relatively heat-resistant. However, it could be completely abolished by aqueous heat treatment of fully imbibed beans at 100°C for 5–10 min.     

The influence of germination on the nutritional value of wheat, mung beans and chickpeas

The changes in nutrients during the germination of wheat, mung beans and chickpeas were investigated. Germination was performed under conditions commonly used in the household. The amount of water taken up during 4 days of germination varied from 159 g/100 g (chickpeas) to 450 g/100 g (mung beans). For all three seeds losses of dry matter and carbohydrates were observed. In wheat and mung beans, phytic acid was partially hydrolyzed. In mung beans, the total fat content decreased. Increases in the content of polyunsaturated fatty acids in wheat and of dietary fibre in wheat and mung beans were noted. At a constant level of crude protein, a measurable rise in limiting amino acids was observed in wheat and mung beans. Frequent watering during germination caused losses of Fe, between 9% and 21%, K (27% in chickpeas) and Cu (17% in chickpeas). Except for vitamin B6 in both legumes and vitamin B1 in chickpeas, accumulation of the vitamins under investigation (B1, B2, B6, C, E) was noted. Owing to these changes during germination, the nutritional value of the three seeds has been improved to various extents, most distinctly in wheat and least noticeably in chickpeas. Compared with other vegetables, sprouted seeds can be considered a valuable addition to the diet.     

Influence of commodity on the population growth of the larger grain borer,Prostephanus truncatus (Horn) (Coleoptera: Bostrychidae)

In this study, we compared different amylaceous commodities for their suitability for population growth of the larger grain borer, Prostephanus truncatus (Horn) (Coleoptera: Bostrychidae), which is an important pest of stored maize in the tropics. In this context, we conducted three different series of tests. In the first test, we compared whole grains: whole barley, peeled barley, maize, whole oats, peeled oats, peeled rice, rough rice, rye, triticale, and wheat. Only maize was found suitable for P. trunctatus to reproduce and significantly increase its population, but there were certain commodities where surviving adults were found. In the second series of tests, we evaluated the percentage of cracked maize kernels on P. truncatus population growth. In this test, we found that the numbers of alive P. truncatus adults in the vials that contained 100% cracked kernels was higher than these with lower percentages of cracked kernels (5–50%) or no cracked kernels (0%). Finally, in the third series of tests, we compared eleven different types of amylaceous commodities with maize. These commodities were: whole maize (whole kernels), whole oat flakes, maize flour, whole barley flour, pasta, white soft wheat flour, whole soft wheat flour, white hard wheat flour, whole hard wheat flour, whole rye flour, and semolina. The results indicated that only whole maize and maize flour were suitable for P. truncatus population growth. Nevertheless, in some of the other commodities tested, there was a low number of adults and immatures that were able to survive 60 days after the incorporation of the parental adults. The results of the present study indicate that from the commodity range tested here, only maize was suitable for P. truncatus population growth. Nevertheless, the marginal numbers of surviving individuals in the non-maize commodities and the role of these substrates as potential “non-preferred food vehicles” that may contribute to further spread of this species should be tested in more detail.     

印度食用豆生产、消费及贸易概况

主要介绍了印度的食用豆生产、消费及进出口贸易情况.印度是世界最大的食用豆生产国,主要品种包括鹰嘴豆、芸豆、木豆和小扁豆,主要种植省份为中央邦、马哈拉施特拉邦、北方邦、拉贾斯坦邦以及安德拉邦.印度也是世界最大的食用豆消费国.印度主要进口食用豆,进口的主要品种是豌豆、绿豆、豇豆和菜豆;出口量相对较少,主要出口品种为鹰嘴豆.     

基于电子鼻和GC-IMS联用技术分析不同豆类馒头挥发成分的差异

为探究不同豆类馒头挥发性成分差异,采用电子鼻和气相色谱-离子迁移色谱(GC-IMS)联用技术分别对质量分数为10%、20%、30%的红豆、绿豆、豌豆、鹰嘴豆、黄豆、黑豆馒头挥发性成分进行测定与分析,并对结果进行多元统计分析。结果表明,电子鼻对样品中的氮氧化物、甲烷、硫化物、醇类、有机硫化物和芳香族化合物的响应信号普遍较强;经偏最小二乘法判别分析(PLS-DA)黄豆和黑豆馒头中挥发性成分对馒头的影响较大。GC-IMS共定性识别出25种挥发性成分,豆类馒头中挥发性成分主要为醇、醛、酯、酮、呋喃类化合物。通过多元统计分析发现不同豆类馒头挥发性成分存在一定差异,黄豆和黑豆的挥发性成分种类和浓度差异较大,红豆、绿豆、豌豆、鹰嘴豆差异较小。     

Der Einflu? der Keimung auf den N?hrwert von Weizen, Mungbohnen und Kichererbsen

Zusammenfassung Die während des Keimprozesses bei Weizen, Mungbohnen und Kichererbsen auftretenden Veränderungen der für die Ernährung relevanten Inhaltsstoffe wurden untersucht. Die Keimung wurde unter Bedingungen durchgeführt, wie she heute vielfach beim Verbraucher Anwendung finden. Die während einer 4tägigen Keimung aufgenommene Wassermenge schwankte zwischen 159 g/100 g (Kichererbsen) und 450 g/100 g (Mungbohnen). Bei allen 3 Samenarten verringerten sich die Gehalte an Trokkensubstanz und Kohlenhydraten. Bei Weizen und Mungbohnen wurden die Phytinsäure und bei Mung bohnen die Gesamtfette teilweise abgebaut. Im Weizen erhöhte sich der Gehalt an mehrfach ungesättigten Fettsäuren. Die Ballaststoffgehalte stiegen bei Weizen und Mungbohnen an. Bei unverändertem Rohproteingehalt kam es bei Weizen und Mungbohnen zu einem meßbaren Anstieg der limitierenden Aminosäu-ren. Das Wässern der Samen verursachte Verluste an Fe in Höhe von 9–21 %, an K von 27% (Kichererbsen) und an Cu von 17% (Kichererbsen). Mit Ausnahme von Vitamin B₆ in den beiden Leguminosen und Vitamin B₁ bei Kichererbsen wurde eine Zunahme der untersuchten Vitamine B₁, B₂, B₆, C, E beobachtet. Durch these Veränderungen während der Keimung hat sich der Nährwert der 3 Samenarten in unterschiedlichem Maße verbessert, am stärksten bei Weizen und am wenigsten ausgeprägt bei Kichererbsen. Ein Vergleich mit anderen Gemüsearten zeigt, daß Keimlinge eine wertvolle Bereicherung der Nahrung darstellen können.

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The influence of germination on the nutritional value of wheat, mung beans and chickpeas

Summary The changes in nutrients during the germination of wheat, mung beans and chickpeas were investigated. Germination was performed under conditions commonly used in the household. The amount of water taken up during 4 days of germination varied from 159 g/100 g (chickpeas) to 450 g/100 g (mung beans). For all three seeds losses of dry matter and carbohydrates were observed. In wheat and mung beans, phytic acid was partially hydrolyzed. In mung beans , the total fat content decreased. Increases in the content of polyunsaturated fatty acids in wheat and of dietary fibre in wheat and mung beans were noted. At a constant level of crude protein, a measurable rise in limiting amino acids was observed in wheat and mung beans. Frequent watering during germination caused losses of Fe, between 9% and 21 %, K (27% in chickpeas) and Cu (17% in chickpeas). Except for vitamin B₆ in both legumes and vitamin B₁ in chickpeas, accumulation of the vitamins under investigation (B₁, B₂, B₆, C, E) was noted. Owing to these changes during germination, the nutritional value of the three seeds has been improved to various extents, most distinctly in wheat and least noticeably in chickpeas. Compared with other vegetables, sprouted seeds can be considered a valuable addition to the diet.

     

Use of soaking to enhance the bioavailability of iron and zinc from rice‐based complementary foods used in the Philippines

Complementary foods used in the Philippines are predominantly rice‐based, although enrichment with mung beans and sesame seeds is recommended despite their high content of phytic acid, a potent inhibitor of iron and zinc absorption. We have investigated the effect of soaking on the inositol penta‐ (IP5) and hexaphosphate (IP6) (analysed by HPLC), zinc, iron and calcium (via AAS) content of rice‐based complementary foods with and without the addition of mung beans and sesame seeds. Soaking rice flour for 1, 6 and 12 h at 30 °C reduced the content of IP5 + IP6 by 60, 65 and 98% respectively, with only slight changes in zinc, iron and calcium. Levels of IP5 + IP6 were reduced by 10 and 47% by soaking mung bean flour, but not whole beans, for 1 and 6 h respectively. In conclusion, soaking can be used to reduce the IP5 and IP6 content of complementary foods based on mung bean flour and/or rice flour and thus enhance the bioavailability of iron and zinc. © 2002 Society of Chemical Industry     

Optimal formulation of a product containing black wheat granules

This study describes the development process of a healthy nutritional product containing black wheat granules (BWGP), which was based on Xinjiang characteristics of miscellaneous grains and nuts. BWGP was designed and developed as a local characteristic of nutritious food, which is produced from wheat, black sesame seeds, flour, corn flour, chickpeas, walnuts, peanuts, melon seeds, red dates, and brown sugar. The product was then underwent sterilization process followed by the inflated or vacuum quantitative packing as an instant ready-to-eat food. The best formula (%) was determined as follows: black wheat 30, corn flour 20, flour 15, chickpeas 15, black beans 2, peanuts 3, melon seeds 3, walnut 3, black sesame seeds 4, red date powder 15, sugar powder 15, maltodextrin 15, and sunflower oil 20. BWGP has several advantages, which include: a regional characteristic, simple production methods, and rich flavors. Overall, our study focused on the nutritional, flavor, and compositional effects and how a food product can be made healthier, more sustainable or more acceptable to the consumer.     

Species Identification of Beans, Peas and Other Legumes by RAPD-PCR after DNA Isolation using Membrane Columns

Forty legume seed samples representing 11 species were selected to investigate the identification of food legume species by random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). Template DNA was extracted from seed meal and purified using a commercial membrane column kit. Amplification was performed with commercial RAPD analysis beads and six commercially available decamer nucleotide primers. Electrophoresis of the amplicons on polyacrylamide gels and subsequent silver staining resulted in RAPD profiles from all samples of one species with a given primer that differed from those of the other species studied. Unambiguous identification of six food legume species, common beans (Phaseolus vulgaris), soybeans (Glycine max), peas (Pisum sativum), chickpeas (Cicer arietinum), lentils (Lens culinaris), and alfalfa (Medicago sativa), was obtained applying three of the primers. The technique may also be suitable to identify the remaining five species investigated, scarlet runner beans (Phaseolus coccineus), lima beans (P. lunatus), green gram (Vigna radiata), broadbeans (Vicia faba), and blue lupin seeds (Lupinus angustifolius). Using a standard protocol, amplification with Taq DNA polymerase instead of RAPD beads generated RAPD profiles only from soybeans, peas, two of four chickpea samples, green gram, and lupin seeds.     

Life history of Trogoderma granarium Everts (Coleoptera: Dermestidae) on peeled barley,peeled oats and triticale

The life history of the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae), was investigated on cracked peeled barley, cracked peeled oats and cracked triticale. The results suggest that the biological and demographic parameters of T. granarium are affected by the tested commodities. The developmental time of total immature period of T. granarium was significantly lower on barley (35.06 days) than on oats (42.87 days) and triticale (43.58 days). Mean longevities of adult females were 7.00, 7.89 and 8.24 days, and for adult males were 5.79, 6.05 and 5.49 days when T. granarium fed on barley, oats and triticale, respectively. The highest fecundity recorded when T. granarium fed on barley (39.0 eggs/female) or triticale (35.2 eggs/female), but it was significantly lower when this species fed on oats (25.4 eggs/female). While the net reproductive rate did not differ significantly when T. granarium fed on barley (14.6 females/female), oats 10.2 (females/female) and triticale (11.0 females/female), the mean generation time was significantly lower when fed on barley (40.5 days) than on oats (48.7 days) and triticale (46.1 days). The intrinsic rate of increase of T. granarium did not differ significantly when fed on barley and triticale (0.066 and 0.052 females/female/day, respectively), but it was significantly lower when fed on oats (0.047 females/female/day). The biological and demographic parameters of T. granarium may be incorporated in population models that evaluate the population dynamics aiming to the optimization of management strategies against this noxious species.     

Effects of cooking methods on the β-carotene levels of selected plant food materials

In the present study, the β-carotene contents of 14 plant food materials prepared by boiling, steaming, or baking or when they are raw were analyzed and compared. After boiling three pulse species, namely, peas, kidney beans, and dried mung beans, β-carotene contents of peas and kidney beans increased significantly, whereas that of mung beans (dried material) decreased. True retention factors of β-carotene contents in the cooked kidney beans, peas, and mung beans after boiling were 174.2, 128.3, and 91.8%, respectively. After steaming, the β-carotene content of regular millets significantly decreased but that of taros increased, in which the true retention factors were observed with β-carotene contents of 72.4% in the steamed regular millets and 160.9% in the steamed taros. Moreover, β-carotene contents in yellow-fleshed sweet potato (raw: 896.2 μg/100 g) decreased by baking (786.4 μg/100 g) and steaming (steaming: 553.1 μg/100 g). These results suggest that β-carotene contents in the selected plant food materials markedly depend on the cooking method and plant food materials classification.     

Analysis of mixed-linked (1→3), (1→4)-β-d-glucans in cereal grains from Turkey

In this study, (1→3), (1→4)-β-d-glucan content of some culture type cereal grains grown in Turkey, such as barley, wheat, oats, rye, corn, beans, peas and chick peas; and barley, wheat (white, shain, lanser), rye, orabyehis sativa (adi yonca in Turkish) and medicaga satien (adi korunga in Turkish) grown in the plant research institute of the faculty of Atatürk University in Erzurum (Turkey) were determined quantitatively by enzymatic methods. By using pure β-d-glucanase and β-d-glucosidase in the experiments, (1→3), (1→4)-glycosidic bonds of linear polysaccharides found in cell-wall endosperm of plant seeds were hydrolyzed and the resulting β-d-glucans were determined by glucose oxidase/peroxidase solution and measuring the absorbances at 510 nm in a UV-spectrophotometer. The β-d-glucan levels of cultured cereal grains were compared to those obtained from other countries. Mean whole grain β-glucan levels (dry weight basis) for each grain type analyzed in this study were barley, 3.6%, oats, 4.1%, rye, 1.4% and wheat, 0.8%, corns (I, II), 1.4%, 0.5%, beans (I, II) 2.9%, 2.8%, peas (I, II), 0.9% and 1.4% and chickpeas, 0.9%. β-d-Glucan levels of each grain type grown in the Plant Research Institute of Ataturk University analyzed in this study were: barley, 2.8%, rye, 0.9%, wheats (shain, white, lanser), 5.4%, 0.5%, 0.6%, Orabyehis sativa, 1.4%, and Medicaga satien, 1.1%.     

The Effects of Fungal Infection on the Chemical and Functional Properties of Chickpeas(Cicer arietinum)and Faba Beans (Vicia faba)

We investigated the effects of fungal infection on the chemical composition and functional properties of ‘healthy’ and ‘diseased’ chickpeas and faba beans which were classified on the basis of visual contamination. Following fungal testing, the ‘diseased’ seeds were shown to possess relatively low levels of potentially toxigenic fungi as a proportion of the total number of colonies, which was also lower than expected. Mycotoxins could not be detected in either crop. There were no appreciable differences in the average moisture, ash, crude fat, crude protein and acid detergent fibre contents between the ‘healthy’ and ‘diseased’ grain of both chickpeas and faba beans. Hydration capacity of the whole seeds did not differ between ‘healthy’ and ‘diseased’ grain samples of both chickpeas and faba beans. However, hard seed coatedness was greater in both ‘diseased’ chickpeas and faba beans compared with the ‘healthy’ samples. Water and oil absorption capacities were affected by disease in the chickpea and faba bean flours, although the effects were inconsistent between the two seed types. The foaming characteristics of the ‘diseased’ chickpea and faba bean flours were severely affected.     

Nutritive value of some improved varieties of legumes.

The nutritional quality of some improved varieties of chick peas (Cicer arietinum), mash beans (Phaseolus mungo), mung beans (Phaseolus aureus) and cow peas (Vigna sinensis), grown in Pakistan, was measured chemically (including amino acid analyses) and biologically in N-balance experiments with growing rats. Lysine and total sulphur amino acids were lowered in varieties with a higher content of protein. The true protein digestibility (TD), biological value (BV) and net protein utilisation (NPU) of different varieties of chick peas, mung beans and cow peas varied between 85–89, 83–85 and 87–92%, 62–69, 54–56 and 55–59% and 55–60, 45–48 and 50–51%, respectively. The TD of protein was highest (89%) in chick peas, 6560 having a higher protein content (29.4%) while its BV was lowest (62%) as compared to the other varieties of chick peas. There was a significant correlation (r=0.97) between BV and the total sulphur containing amino acids and BV could be predicted from the regression equation; BV (%)= 33.03 + 10.56x methionine+cystine (g per 16 g N). This indicates that methionine+cystine are the first limiting amino acids in these varieties. Tannin content does not seem to affect the TD of mash and mung beans.     

Developmental and reproductive biology of Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae) on seven commodities

This study examines the effect of semolina, cracked wheat, maize flour, cracked maize, whole oat flakes, whole barley flour and cracked barley on the developmental and reproductive biology of the saw-toothed grain beetle, Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae). The pest completed its development at all tested commodities except semolina and cracked wheat, while females did not produce eggs on maize flour and cracked barley. The developmental time of larvae was significantly longer when O. surinamensis fed on whole oat flakes (20.3 days) and whole barley flour (19.2 days) compared with maize flour (16.6 days) or cracked maize (17.2 days). The developmental duration of larvae fed on cracked barley (18.3 days) did not differ significantly when fed on cracked maize or whole barley flour, but it was significantly longer compared to maize flour and significantly shorter compared to whole oat flakes. The tested commodities did not affect the pupal development, which ranged between 4.6 and 4.7 days. The highest fecundity was recorded when O. surinamensis fed on cracked maize (4.8 eggs/female) and whole oat flakes (0.3 eggs/female). The tested commodities also affected the risk of death of O. surinamensis and its mean survival time. The shortest survival time was recorded on cracked wheat (11.1 days) while the longest was on cracked maize and whole oat flakes (37.8 and 42.2 days, respectively). The calculation of demographic parameters was feasible only on cracked maize. The net reproductive rate, the intrinsic rate of increase, the finite rate of increase and the mean generation time were 1.48 females/female, 0.01 females/female/day, 1.01 and 37.1 days, respectively. These results may be useful for improving the knowledge on the biology of this species and its potential spread.     

富含益生菌杂豆粉工艺条件优化及货架期预测

以绿豆为原料制备富含益生菌绿豆粉,对其制备工艺条件进行优化,并验证了该制备工艺条件对不同杂豆的适用性,探索了不同杂豆粉的货架期。采用Plackett-Burman设计从8个影响绿豆粉发酵的因素中筛选出浸泡温度、均质压力、进口温度3个显著因素。采用Box-Behnken设计确定最佳工艺参数为浸泡温度50 ℃,均质压力200 Bar和进口温度115 ℃。该条件下绿豆粉中发酵乳杆菌活力的试验值为2.39×108 CFU/g,与理论值2.46×108 CFU/g相比,两者相差不显著。另外,通过考察该条件对红豆、鹰嘴豆、豇豆、豌豆和虎皮芸豆的影响,发现杂豆粉中的益生菌活性可以超过107 CFU/g,达到益生菌食品要求。其中,虎皮芸豆粉含量最高,达到3.27×108 CFU/g,表明绿豆的优化条件对这些杂豆具有普遍适用性。Arrhenius模型预测该系列杂豆粉产品贮藏1年的温度应低于10 ℃。杂豆粉中水分含量较低,有利于贮藏。     

豆类种子及萌发过程中功效性成分研究概述

豆类种子及其萌发后形成的芽苗菜富含多种生物活性成分,本文综述近几年有关大豆、绿豆、红小豆、蚕豆、豌豆等多种豆类种子及其萌发过程中酚类、大豆异黄酮、γ-氨基丁酸和左旋多巴等功能性成分的研究,分别从结构与种类、植物体内合成途径、保健功能和代谢过程中的变化规律等方面对这些功能成分进行了综述,为豆类芽苗菜功能保健产品开发提供理论借鉴与技术参考。