Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus

Soaking cowpeas (25°C, 24 hr) decreased folacin content but did not affect thiamin, niacin, and riboflavin. Boiling soaked seeds for 45 min sharply decreased thiamin, folacin, niacin, and riboflavin. Losses of folacin, niacin, and riboflavin were recovered during fermentation. Soaking reduced trypsin inhibitor activity (TIA) by ～20%, whereas boiling of soaked seeds decreased TIA by ～85%. A slight increase in TIA occurred in soaked, cooked cowpeas after 18 hr fermentation.     

Chemical characterization of Chinese chive seed (Allium tuberosum Rottl.)

Chinese chive seeds (Allium tuberosum Rottl.) (grown in China) were investigated. Density, thousand-grain weight, and hectolitre weight of seeds were 1.27 g/cm³, 4.9 g, and 71 kg/100 l, respectively. The results showed that Chinese chive seeds contained high amounts of oil (15.8%), dietary fibre (18.2%) and crude protein (12.3%). Oil of seeds was composed of 10.1% saturated and 90.0% unsaturated fatty acids. Linoleic(69.1%) and palmitic (7.0%) were the most abundant unsaturated and saturated fatty acids, respectively. Chinese chive seeds contained 4.5 mg/kg of thiamin, 2.8 mg/kg of riboflavin and 55.1 mg/kg of niacin. The mineral contents of the seed of A. tuberosum, for iron, calcium and zinc, were 580 mg/kg, 1328 and 80.8 mg/kg, respectively. Analysis of the amino acid content of Chinese chive seed revealed that it was a rich source of the essential amino acids, isoleucine, tryptophan and lysine. The study revealed that Chinese chive seeds had high levels of nutritionally important components, such as oil, minerals and essential amino acids.     

Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

 Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity. Received: 17 July 1997     

Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

 Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity. Received: 17 July 1997     

Some chemical properties of white lupin seeds (Lupinus albus L.)

Lupin seeds (Lupinus albus L.), grown in Turkey, were investigated. Density, thousand grain weight, and hectolitre weight of seeds were 1.16 g/cm³, 411.4 g, and 68.12 kg/100 l, respectively. The results showed that lupin contained high amounts of protein (32.2%), fibre (16.2%), oil (5.95%), and sugar (5.82%). Oil of seeds was composed of 13.5% saturated, 55.4% monounsaturated, and 31.1% polyunsaturated fatty acids. Sucrose constituted 71% of total sugar content of seeds. Lupin seeds contained 3.9 mg/kg of thiamin, 2.3 mg/kg of riboflavin and 39 mg/kg of niacin. It can be concluded that lupin is an excellent food material with a high nutritional value.     

Natural fermentation of lentils Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacin

Lentils (Lens culinaris, var. vulgaris cultivar Magda-20) were naturally fermented for 96 h at different lentil flour concentrations (79, 150 and 221 g/l) and temperatures (28, 35 and 42°C). During fermentation, samples were taken at 24-h intervals and the changes in thiamin (vitamin B₁), riboflavin (vitamin B₂) and total and available niacin (vitamin B₃) were investigated. Preparation of the lentil flour suspension to be fermented (i.e. the process of mixing the flour and sterilized tap water) caused an increase of the available niacin content in all batches, while changes in thiamin and riboflavin content were related to the conditions in which the preparation of the suspensions was carried out. The whole natural fermentation process (from the raw state to after 96 h of fermentation), either did not affect or produced a slight decrease in the thiamin content of lentils. In contrast, riboflavin, available niacin and total niacin contents increased throughout the 96 h period, which ended with a 35?–?82% increase of riboflavin, a 24?–?91% increase of available niacin and a 20?–?58% increase of total niacin. The temperature during the fermentation procedure had significant effect on the levels of thiamin and riboflavin in fermented lentils. To obtain lentil flours with an improved amount of riboflavin and available niacin with a minimum loss of thiamin, the natural fermentation of lentils should be carried out for 96 h at 42°C and with a lentil flour concentration of 221 g/l.     

Natural fermentation of lentils Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacin

 Lentils (Lens culinaris, var. vulgaris cultivar Magda-20) were naturally fermented for 96 h at different lentil flour concentrations (79, 150 and 221 g/l) and temperatures (28, 35 and 42°C). During fermentation, samples were taken at 24-h intervals and the changes in thiamin (vitamin B₁), riboflavin (vitamin B₂) and total and available niacin (vitamin B₃) were investigated. Preparation of the lentil flour suspension to be fermented (i.e. the process of mixing the flour and sterilized tap water) caused an increase of the available niacin content in all batches, while changes in thiamin and riboflavin content were related to the conditions in which the preparation of the suspensions was carried out. The whole natural fermentation process (from the raw state to after 96 h of fermentation), either did not affect or produced a slight decrease in the thiamin content of lentils. In contrast, riboflavin, available niacin and total niacin contents increased throughout the 96 h period, which ended with a 35 – 82% increase of riboflavin, a 24 – 91% increase of available niacin and a 20 – 58% increase of total niacin. The temperature during the fermentation procedure had significant effect on the levels of thiamin and riboflavin in fermented lentils. To obtain lentil flours with an improved amount of riboflavin and available niacin with a minimum loss of thiamin, the natural fermentation of lentils should be carried out for 96 h at 42°C and with a lentil flour concentration of 221 g/l. Received: 21 February 1997     

Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)

Fatty acids, protein and amino acids of African oil bean seed (Pentaclethra macrophylla) and velvet beans (Mucuna uriens) were studied. Crude protein of the defatted seeds were 341g and 196g per kilogram dry matter and the ether extract was 46 and 8%, respectively, for oil bean seed and mucuna. Essential amino acids composition compared fairly with that of isolated soybean protein. Lysine was high at 66.5 and 66.4g/kg crude protein (nitrogen × 6.25) for oil bean seed and mucuna, respectively. Methionine was low but cystine was high. The fat had a high content of saturated fatty acids. It is suggested that the seeds may be a potential source of protein and oil.     

Biological activity of Cassia occidentalis L. against Callosobruchus maculatus (F.) (Coleoptera: Bruchidae)

In developing countries, traditional control methods are commonly used against stored-product insects and mites. In Senegal, the leaves of Cassia occidentalis L. (Caesalpiniaceae) are used to protect cowpea seeds (Vigna unguiculata L. (Walpers)) against Callosobruchus maculatus (Coleoptera: Bruchidae). The biological activity of the leaves, the seeds and oil of C. occidentalis was evaluated in controlled conditions (28 ± 2°C, 45 ± 5% r.h.) against C. maculatus. At the rate of 10% (w/w), both fresh and dry leaves as well as whole and ground seeds had no contact toxicity on the cowpea beetle. In contrast, seed oil induced an increase in mortality of C. maculatus eggs and first larval instar at the concentration of 10 ml/kg cowpea. The basis of the ovicidal and larvicidal activities are discussed in this paper. Several trials using pure compounds have highlighted that several fatty acids (linoleic, oleic and stearic) are responsible for C. occidentalis toxicity. C. occidentalis seed oil did not reduce the oviposition of C. maculatus at 10 ml/kg seed.     

Variations in Nutrient Content of Commercially Canned Legumes

Nutrition information for label declaration on eight canned bean products was generated using methods of analyses recommended by the Association of Official Analytical Chemists. Variability between products and variability due to year of pack, production plant and can size was evaluated. Variability in caloric content, carbohydrates and fats per serving, was attributed to formulation and processing variations. U.S. Recommended Daily Allowances (U.S. RDA) per serving for thiamin, riboflavin, niacin and calcium fell within a range of 2–15%. All the bean products tested supplied protein and iron in amounts ≥ 20% U.S. RDA per serving. Seasonal variations in raw commodities, changes in blanching and/or processing methods, fluctuations in bean-to-sauce ratio, as well as analytical variability are probable causes of variations detected in the nutrient content of the canned products.     

Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient

Cuminum cyminum L., commonly known as cumin, belongs to the apiacea family. The effects of different cumin extracts, e.g. saline, hot aqueous, oleoresin and essential oil were studied for various enzymatic activities. Results showed maximum increases in amylase, protease, lipase and phytase activities in the presence of saline and hot aqueous extracts, along with high antioxidant activity. The study was aimed at utilizing the deoiled cumin or spent cumin available from spice industries. The saline and hot aqueous extracts of spent cumin showed enzymatic activities similar to that of native cumin. The spent cumin had a carbohydrate content of 23%, protein 19%, fat 10% and soluble dietary fibre 5.5%, along with vitamins such as thiamine (0.05), riboflavin (0.28) and niacin (2.7) (mg/100 g). It was also a rich source of minerals, having Fe²⁺ (6.0) and Zn²⁺ (6.5) (mg/100 g). Different concentrations of phytase were used to improve the bioavailability of iron and zinc. Results showed that phytase (ratio of 1:1000), in the presence of 20 mM citric acid, increased iron and zinc bioavailability significantly. Thus, the spent cumin can find potential use in various health food formulations, showing improved digestibility and a good nutrient composition.     

Chia Seed as a Source of Oil, Polysaccharide, and Protein

Chia seed, Salvia polystachya, was analyzed as a source of oil, polysaccharide, and protein for possible use by the food industry. Seeds were found to contain 30% oil of which more than 90% was composed of triglycerides. The fatty acid composition of the oil was found to consist mostly of C16:0, C18:0, C18:2 and C18:3. The protein content of chia seed was found to be 23.4%. A very viscous polysaccharide was isolated from the seeds. Acid hydrolysis followed by gas liquid chromatographic analysis demonstrated that xylose and arabinose were the major constituents of the polysaccharide. Seeds were found to contain niacin, riboflavin, and thiamin at a concentration of 83, 2 and 14 μg/g seed, respectively. Spectrochemical analysis showed the presence of eleven elements with calcium, potassium, and phosphorus being the most prominent. The percentage of unsaturated fatty acids, the concentration of protein and the viscosity of the polysaccharide in chia seeds would indicate that further research should be conducted to investigate possible food uses for these seeds.     

Effect of oil treatments against the infestation of Callosobruchus chinensis (L.) on the levels of B vitamins in stored legumes

Groundnut, coconut and mustard oil treated whole chick pea, mung bean and pigeon pea were infested with Callosobruchus chinensis (L.) and stored for six months. Samples were analysed at monthly intervals for selected B complex vitamins viz. thiamine, riboflavin and niacin. With increase in storage period, values for all the three vitamins decreased in untreated legues. After two months of storage slight decrease in thiamine, riboflavin and niacin content of coconut oil treated legumes was observed which continued till the end of six months as compared to the other two oil treated counterparts. The storage period was associated with insect infestation, which in turn influenced the B complex vitamins of legumes. Groundnut, mustard and coconut oils were able to protect legumes for six months against insect infestation when applied in small amount (0.5%), whereas coconut oil had protective effect against insect infestation only for four months.     

Mineral and Vitamin Contents of Seeds and Sprouts of Newly Available Small-Seeded Soybeans and Market Samples of Mungbeans

Seeds and sprouts of two strains of small-seeded soybeans (Jaeraejong 320-7 and SP 75051) were either comparable, or higher, in contents of several minerals and thiamin than locally available mungbeans. Germination reduced iron and increased phosphorus and sodium contents in both soybeans and mungbeans, but potassium content was not changed significantly. Germination increased amounts of thiamin, riboflavin, niacin and ascorbic acid in both soybeans and mungbeans.     

The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yam bean (Sphenostylis stenocarpa) flour

The in-vitro multienzyme protein digestibilities of the flours of six colour varieties of African yam bean (Sphenostylis stenocarpa), made from both hulled and dehulled seeds were investigated. The multienzyme system consisted of trypsin, chymotrypsin and peptidase. Digestibilities were determined for a 15 min digestion period. Both dehulling and heat treatment improved digestibility. Comparison of flours from raw hulled seeds with those from raw dehulled seeds showed that digestibility was 7% better in the latter. Heat-treated hulled-seed flours gave a digestibility increase of 6% compared with raw flours whereas in the dehulled samples the digestibility increase of heat-treated flours over raw was 5%. Heattreated dehulled seeds were better, with a digestibility increase of 6% over the heat-treated hulled seed flours. No significant differences (P < 0.05) were observed in the digestibilities among the whole-seed flours but significant differences were observed in the dehulled-seed flours.     

不同品种甜瓜种子表型性状、含油率及种子油脂肪酸组成分析北大核心CSCD

以50个品种甜瓜种子为试验材料,对其表型性状进行测定,然后用索氏抽提法测定含油率,气相色谱法测定种子油脂肪酸组成,并对种子表型性状、含油率与种子油脂肪酸组成相关性进行分析。结果表明:表型性状最大的甜瓜品种为MW,MW的籽粒表面积、宽、千粒质量均最大;林蜜25号甜瓜品种的种子含油率最高,为32.532%,WQ的种子含油率最低,仅为17.915%;甜瓜种子油中含量最高的脂肪酸为亚油酸,其次是油酸、棕榈酸、硬脂酸,亚麻酸含量最低,亚油酸含量最高的甜瓜品种是常见小绿瓜,为75.011%,油酸含量最高的甜瓜品种是省工108,为31.289%,棕榈酸含量最高的甜瓜品种是WQ,为13.281%,硬脂酸含量最高的甜瓜品种是爽口1,为9.862%;相关性分析表明,含油率与红度呈极显著正相关。3个品种的马泡瓜含油率较高,且皮薄,种子非常多,因而马泡瓜最适宜选育榨油。     

Toxic and antifeedant action of nutmeg oil against Tribolium castaneum (Herbst) and Sitophilus zeamais Motsch

The essential oil extracted from nutmeg seeds using steam distillation was tested against the stored product insect pests, Tribolium castaneum (Herbst) and Sitophilus zeamais Motsch., for contact toxicity, fumigant toxicity and antifeedant activity. Filter paper impregnation was employed for contact and fumigant toxicity studies, whereas a flour disc bioassay was used to investigate antifeedant effects. Adults of S. zeamais were about ten times more susceptible than T. castaneum adults to contact action (LC₅₀ values of 1.7 mg/cm² and 18 mg/cm² respectively). However, S. zeamais adults were only 1.7 times more susceptible than T. castaneum adults to fumigant action (LC₅₀ values of 4.5 mg/cm² and 7.7 mg/cm² respectively). Furthermore, the larvae (10–16 days old) of T. castaneum were more susceptible than the adults, but the susceptibility of the larvae decreased with age. Nutmeg oil also significantly (P < 0.05) affected the hatching of T. castaneum eggs and the subsequent survival of the larvae in the concentration range 1.4–3.2 mg/cm². The production of F1 progeny of both T. castaneum and S. zeamais exposed to media treated with nutmeg oil was significantly (P < 0.05) reduced at all concentrations tested. F1 progeny production was totally suppressed at nutmeg oil concentrations of 1.05 g/100 g rice for T. castaneum and 0.35 g/100 g wheat for S. zeamais. Nutritional studies showed that nutmeg oil significantly (P < 0.05) affected the growth rate and food consumption of both insect species, depending on the concentrations used, but the antifeedant activity was more pronounced against S. zeamaisthan against T. castaneum. At 20 g nutmeg oil/100 ml, the feeding deterrence index of T. castaneum was only about 7%, whereas that of S. zeamaiswas 33%. These results suggest that nutmeg oil may be useful as a grain protectant with contact, fumigant and antifeedant activities against these insects.     

Nutritional behaviour of Trogoderma granarium Everts (Coleoptera: Dermestidae) on leguminous seeds

To make out the nature of dietary deficiencies of pulses for Trogoderma granarium, brewer's yeast was added in different proportions. Additions resulted in no improvement of the dietary values of green gram (Phaseolus aureus Roxb.), black gram (P. mungo L.), Bengal gram (Cicer arietinum L.), kabuli gram (C. arietinum L.) and cowpea (Vigna sinensis Savi.). But in soybean (Glycine max Merr.) or lentil (Lens esculenta Moench.) addition of yeast gave higher adult populations. In French bean (P. vulgaris L.) with or without yeast no adults were formed. Yeast alone proved to be a poor food, but with glucose the growth of insects improved significantly. The addition of cholesterol to lentil, or glucose to French bean greatly increased their food value. This indicated that lentil was qualitatively and/or quantitatively deficient in sterol, but the poor food value of French bean was due to the presence of non-utilizable carbohydrates in the seeds.     

Effects of fermentation time and storage on the water‐soluble vitamin contents of tarhana

Changes in water‐soluble vitamins were investigated in tarhana dough during fermentation and in tarhana stored under a variety of conditions for up to 6 months. The contents of riboflavin (P < 0.01), thiamin, niacin, vitamin B₆ and folic acid (P < 0.05) increased significantly during fermentation. The thiamin, riboflavin, niacin, vitamin B₆ and folic acid contents of tarhana dough were 4.80, 1.85, 7.68, 15.30 and 2.25 mg kg^?1 respectively at the beginning of fermentation and increased to 10.15, 5.15, 24.04, 19.35 and 6.10 mg kg^?1 respectively at the end of fermentation. Thiamin, riboflavin and folic acid contents were significantly affected (P < 0.01) by storage type and period, but niacin and vitamin B₆ contents were not affected (P > 0.05). The water‐soluble vitamin contents of tarhana stored wet were higher than those of tarhana stored dry. Drying resulted in a 24% reduction in riboflavin content and an 86% reduction in folic acid content. Copyright © 2007 Society of Chemical Industry     

Nutrient Composition of Cantaloupe and Honeydew Melons

Proximate and micronutrient composition of cantaloupe and honeydew melons purchased from six marketing locations at marketing times near maximum and minimum product availability were determined. Cantaloupe varieties purchased at periods near maximum availability showed significantly higher (α= 0.01) levels of niacin, riboflavin, thiamin, ascorbic acid, folacin and Cr compared to those purchased near minimum availability. Honeydew melon varieties purchased at periods near maximum availability showed significantly lower (α= 0.01) levels of ascorbic acid, folacin, pantothenic acid, K, Zn, and Cr compared to those purchased near minimum availability. Although some differences were observed between values obtained and those reported in Handbook 8–9, proximate composition and mean values for micronutrients approximated those previously reported.