Effect of fermentation on ionizable iron in cereal-pulse combinations

The average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly ( P <0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction ( P <0.05) in phytate phosphorus on fermentation but no loss of tannin.     

Effects of molasses grass,Melinis minutiflora volatiles on the foraging behavior of the cereal stemborer parasitoid,Cotesia sesamiae

Olfactory responses of the cereal stemborer parasitoid Cotesia sesamiae to volatiles emitted by gramineous host and nonhost plants of the stemborers were studied in a Y-tube olfactometer. The host plants were maize (Zea mays) and sorghum ( Sorghum bicolor), while the nonhost plant was molasses grass (Melinis minutiflora). In single-choice tests, females of C. sesamiae chose volatiles from infested and uninfested host plants and molasses grass over volatiles from the control (soil). In dual-choice tests, the wasp preferred volatiles from infested host plants to those from uninfested host plants. There was no discrimination between molasses grass volatiles and those of uninfested maize, uninfested sorghum, or infested maize. The wasp preferred sorghum volatiles over maize. Combining uninfested maize or sorghum with molasses grass did not make volatiles from the combination more attractive as compared to only uninfested host plants. Infested maize alone was as attractive as when combined with molasses grass. Infested sorghum was preferred over its combination with molasses grass. Local growth conditions of the molasses grasses influenced attractiveness to the parasitoids. Volatiles from Thika molasses grass were attractive, while those from Mbita molasses grass were not. Growing the Thika molasses grass in Mbita rendered it unattractive and vice versa with the Mbita molasses grass. This is a case of the same genotype expressing different phenotypes due to environmental factors.     

高粱秆制取草酸新工艺研究

研究了以高粱秆为原料用水解-氧化-水解法制取草酸的工艺方法.最佳反应条件是:质量分数为70%的硫酸,物料浸泡时间3 h,m(硝酸):m(高梁秆):m(催化剂)为2.1:1:0.002,氧化水解反应时间5 h,反应温度65℃.此条件下,草酸二水合物收率可达76.0%.     

天然染料高梁壳对羊毛、丝绸、棉的染色实验

通过对高粱壳染料的提取和相关染色性能实验以及对羊毛、丝绸、棉染色实验,结果表明:pH值升高,染液颜色增深。酸性条件下染料能直接上染羊毛、丝绸,经预皂洗,皂洗,皂洗牢度可达四级,且皂洗后羊毛和丝绸的颜色加深。铁盐、铜盐媒染后,织物颜色加深,染料在棉上的染色效果不好。     

高梁红色素抗氧化作用的研究

研究了高梁红色素对自由基和不同种类油脂的抗氧化作用,并阐述了高梁红色素的抗氧化机理.结果表明:高梁红色素具有良好的抗氧化能力,优于BHT,具有作为色素及抗氧化剂使用的双重功效.     

Cereal‐based fermented foods in developing countries: ancient foods for modern research

Cereal‐based fermented foods are major contributors to energy intake in developing countries (DC). Their microbiota is dominated by lactic acid bacteria and has been extensively investigated. Diversity studies have been facilitated by molecular methods enabling genotyping of isolates; the rapid development of ‘omics’ approaches should facilitate more comprehensive studies to describe the relation between microbial diversity, cell physiology and product characteristics. Also, the link between the food microbiota and health benefits, in particular in nutrition, should be investigated. There is a need to encourage researches in the field of DC cereal‐based foods in direction of more mechanistic approaches.     

Consumer Input for Developing Human Food Products Made with Sorghum Grain

Abstract: Because sorghum grain has important characteristics (for example, great antioxidant profile) for introduction into the regular human diet, producers and industry aim to develop successful products using sorghum as the base. The 1st step in developing products attractive for consumers is understanding consumer needs and expectations. Conjoint analysis determines attributes which may be important or unimportant for one product. In this study, focus groups and conjoint analysis were used to establish which attributes are helpful for promoting purchase intent of sorghum grain products. Once those characteristics were chosen, a national survey was conducted to confirm the selection. During the focus groups, the heath aspects of grain products seemed to be the most appealing for consumers, whereas conjoint analysis showed that sensory attributes were the principal drivers for purchase intent. Practical Application: The data presented in this study are essential for industry as a starting point for developing sorghum grain based food products. It is necessary to address consumers’ demands to ensure new products’ success in the market, and the present study clearly shows this consumers’ input.     

粳高粱和糯高粱酿造的川法小曲白酒风味物质差异分析

目的 解析粳高粱和糯高粱酿造的川法小曲白酒风味物质差异。方法 对发酵过程酒醅理化指标和出酒率进行了检测分析,利用顶空固相微萃取气相色谱质谱联用法(headspacesolidphasemicroextraction coupled with gas chromatography-mass spectrometry, HS-SPME-GC-MS)、氢火焰气相色谱法(gas chromatography flame ionization detector, GC-FID)、偏最小二乘判别分析(partial least squares discriminant analysis, PLS-DA)结合感官评定分析了基酒挥发性风味物质。结果糯高粱原料出酒率极显著高于粳高粱(P<0.01);HS-SPME-GC-MS共检测出39种物质,主要为酯类和醇类物质;粳高粱发酵基酒中异丁醇、异戊醇和乙醛含量显著高于糯高粱发酵基酒(P<0.05,P<0.01),糯高粱发酵基酒中乙酸乙酯和乙酸含量显著高于粳高粱发酵基酒(P<0.05, P<0.01)。结论 出酒率和主要风味物质的...     

甜高粱茎秆汁的成分及其乙醇发酵的研究

采用原子吸收分光光度法和高效液相色谱法等技术,检测了甜高粱茎杆汁的主要成分质量浓度,包括蔗糖、果糖和葡萄糖、总氮量以及若干金属元素质量浓度;采取响应面法建立尿素、MgSO4、KH2PO4、CaCl2等的加入量最优组合的二次回归数学模型。结果表明,当尿素、MgSO4、KH2PO4和CaCl2的添加量分别为8.4228、1.0938、4.1702和4.0422g/L时,乙醇发酵得率达93.18%,比优化前乙醇质量浓度提高了9.56g/L。     

高梁中单宁含量测定方法的研究

本文所报道的高梁中单宁含量测定方法的国家标准,是在ISO－9648方法基础上起草制定的,结合我国基层实验室的实际情况,针对ISO－9684方法的各种测定条件,做了适当的修改,对修改后的测定条件,单宁标准品,样品用量,样品粉碎粒度,单宁提取时间,提取液的分离方式,显色反应时间等进行了反复的验证,经过对内蒙古自治区和吉林省18个品种高梁样品单宁含量的测定,结果表明,标准偏差为0－0．03,变异系数CV（％）为0－2．6,由北京谷物油脂化学研究所和成都粮食集藏研究所对其中9个品种单宁含量做了验证,结果表明,三个实验室测定值的平均相对偏差（％）为0．5－3．2,三个实验室测定值的变异系数（％）为2．8－5．8。