Physicochemical,nutritional and functional properties of marama bean flour

Marama bean is a protein-rich, underutilised, drought-tolerant legume in sub-Saharan Africa. Its utilisation may be increased through value addition into protein-rich flours. Defatted flour from unheated and dry-heated (150 °C/20 min) whole marama beans (UMF and HMF) were analysed for physicochemical and protein-based functional properties. Heating significantly increased in vitro protein digestibility of marama bean flour. Of functional importance are the high levels of tyrosine present in marama bean flours. Heating significantly reduced protein solubility and emulsifying capacity of marama bean flours whilst water absorption capacity was improved. Foaming capacity was not affected by heating. UMF could be useful in food systems requiring high emulsifying capacity, but would not be suitable for applications requiring high water absorption and foaming capacity. Due to its high protein contents, marama bean flour could be used to increase the protein quality of cereal-based foods to help alleviate protein-energy nutrition in the region.     

Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

Consumption of diets rich in phenolic compounds has been associated with reduced risk of chronic diseases. The effect of cooking and simulated gastrointestinal digestion on phenolic compounds and antioxidant properties of two cowpea (Vigna unguiculata) types was determined. Phenolic acids, flavan‐3‐ols and flavonols were the main groups of phenolic compounds identified. Cooking and simulated enzyme digestion of the cooked cowpea samples rendered some phenolics less extractable (possibly by promoting binding with other food components) or more extractable (possibly by release of bound forms). Total phenolic contents and radical scavenging properties of the cowpeas were reduced upon cooking, but increased upon simulated enzyme digestion. Cowpea extracts inhibited human LDL oxidation at a concentration of 2 mg mL^?1 possibly due to their phenolic content. Phenolic compounds in cowpea can potentially protect against cardiovascular diseases for which LDL oxidation is a risk factor.     

Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture

This study explored the feasibility of producing peanut–cowpea milk for use in vegetable milk chocolates. Development of the vegetable milk followed a 3 × 2 factorial design, with peanut–cowpea ratio (1:1, 1:2 and 1:3), and treatment with enzyme (i.e. enzyme hydrolyzed and non-hydrolyzed milk) as the factors. The milk was dehydrated and then milled using a hammer mill (mesh size 40). It was then used in recipes to produce chocolates and evaluated sensorially based on ranking for preference. Skimmed milk powder was used to produce the control chocolate. The ratio of cowpea to peanut affected the chemical and functional characteristics of the vegetable milk. Vegetable milk made from 1:2 ratios of peanuts:cowpea produced the most preferred chocolates. The successful application of this by industry will improve the utilization of the legume crops and enhance their market value.     

Thin film metallization studies and device lifetime prediction using AlSi and AlCuSi conductor test bars

Metallization failure in integrated circuits has been a problem in the semiconductor electronics industry since the advent of thin film technology. One of these problems is electromigration void formation and open metallization. Various techniques of solving the problem and methods of predicting lifetimes have been presented, but device lifetimes have not correlated well with experimental predictions. This is mainly because experimenters have in the past found it more feasible and economical to use short test stripes on a flat topology and stressed at extreme current densities and temperatures. In this work, AlSi and AlCuSi metallizations were fabricated to run over a topology similar to a typical double-poly N-channel MOS I.C., with numerous steps and contacts. It was found that the contacts and steps were more susceptible to metallization failures. However with process variation to improve step coverage, and also with Cu doping, an improvement in lifetime of 20 and 50 respectively could be obtained. A current density relationship of J^?1.70 was obtained, indicating that an error of about 56 times could be made, thereby under-estimating device lifetime prediction if a value of J^?2 was assumed as is normally done.     

Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices

Food Science and Biotechnology - Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices...     

Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition,thermal and oxidative stability

This study determined the anthocyanin profile of pigmented flower extracts from some Geraniaceae and Lamiaceae plant species found in South Africa, and their thermal and oxidative stability to assess their potential food application. Anthocyanins in the Geraniaceae (Pelargonium grandiflorum Willd. and Pelargonium × hortorum L.H. Bailey, Pelargonium zonale hybrid) were 3,5-diglucosides of delphinidin, petunidin, pelargonidin, peonidin and malvidin and acetyl-acylated malvidin, delphinidin and petunidin. The Lamiaceae species (Salvia aurea × dolomitica Bae’s blue, Salvia dolomitica Codd and Plectranthus zuluensis T. Cooke) mainly contained rutinosides of pelargonidin, glucosides of petunidin, pelargonidin and p-coumaric acid- and malonyl-acylated delphinidin and malvidin. Lamiaceae pigments had higher thermal and oxidative stability. This could be due to aromatic malonyl-acylated anthocyanin self-association and strong intermolecular interactions with phenolic acids and derivatives. Flowers from Lamiaceae and Geraniaceae have potential application as natural food colourants, but temperature and oxidising conditions must be considered depending on the particular species being used.     

Modeling the impacts of climate change on the thermal and oxygen dynamics of Lake Volta

Climatic changes influence the thermal and oxygen dynamics of a lake and thus its ecological functioning. The impacts of climatic changes on tropical lakes are so far poorly studied and the extent of the effects is therefore uncertain, most investigations describing only potential effects. In this study, we applied the one-dimensional lake ecosystem model GOTM-ERGOM to quantify the effects of climate change on thermal stratification, oxygen dynamics, and primary production in meso-oligotrophic Lake Volta. GOTM-ERGOM was calibrated and validated using two years of observed data. The validated model was used to evaluate a series of future climate change scenarios. The model simulations showed good agreement with observed water temperature, dissolved oxygen and chlorophyll-a and indicated intensified stratification and reduced oxygen levels in the productive water layers of the lake. However, the longer-lasting stratification (prolonged stability) did not translate into permanent stratification. A relatively small (1?m) upward shift of thermocline depth resulted in an 8%–12% volume loss of the oxygen-rich upper mixed layer, which may be significant for the fisheries of the lake as it diminishes the size of suitable fish habitats. Light limitation of primary production renders the lake somewhat resilient to intensive algae blooms, as traceable in both the present and in the future climate scenarios. In the long term, the ongoing climate change may affect riparian communities that depend on the lake's fisheries for their livelihood. In consequence, future lake management strategies for implementation need to account for the impacts of future climate change.     

Enzyme-assisted aqueous extraction of shea fat: A rural approach

The use of enzyme-assisted partial hydrolysis as a preextraction treatment in a rural shea fat extraction process to improve upon the extraction rates of the process was explored following an observed possibility in a preliminary investigation. Finely ground shea kernel meal samples were mixed with water in predetermined ratios and heated to inactivate any enzymes present. A crude protease and an enzyme with both hemicellulase and cellulase activities were added and mixed, also in predetermined concentrations. The suspensions were incubated in a waterbath shaker at temperatures ranging from 30 to 45°C for specified periods of time. The treated meal samples were then extracted using an adapted traditional aqueous extraction process. At optimum meal-to-water ratio of 1:2, enzyme concentration of 1%, the natural pH of the meal (about 5.3), and incubation time of 4 h, the enzyme treatment increased the extraction rate from about 40% in the typical traditional system (control) to about 75%, of the total fat content (estimated by the Soxhlet method). The enzyme-treated meal samples were very easy to extract as there was no need to cream or whip out the fat, as is laboriously done in the traditional process. The extracted fat samples had apparently less unsaponifiable matter content and slightly less free fatty acid content and peroxide value, compared to samples from the typical traditional process and, in some cases, the Soxhlet extracted samples. The observations confirmed the results of the preliminary investigations and suggest that the enzyme-assisted preextraction treatment could significantly improve upon the aqueous shea fat extraction process.