November 2011
Physicochemical characteristics of fermenting castor seeds containing lime and NaCl as additives
The effect of addition of lime and NaCl during the natural fermentation of castor bean seeds was studied in this research. Fermentation was carried out for four days at room temperature (29°C). The pH and temperature of the fermenting castor bean seeds were monitored and found to increase steadily. The sample with 3% NaCl attained the highest temperature of (31.50°C) on the fourth day of fermentation followed by...
November 2011
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P. M. B. 7267 Umuahia, Abia State, Nigeria.
This study evaluated some properties of steam-heated kunun zaki flour and beverage produced from millet and malts of cowpea or soybean. Malting increased the diastatic activities and protein content of cowpea and soybean. The diastatic activity of the millet-cowpea malt (MCm) or soybean malt (MSm) increased as the solid-water ratio increased from 1:0 to 1:3. The instant blends produced from a 1:1 (w/v) slurry...
November 2011
Proximate composition, rheological and sensory qualities of plantain (Musa parasidiaca) flour blanched under three temperature regimes
The physicochemical, pasting and sensory properties of plantain flour blanched under three temperature regimes were studied. Plantain fruit fingers were washed, hand-peeled and manually sliced into cylindrical pieces of 2 mm thickness. Blanching was carried out on the sliced samples in hot water at 60, 80 and 100°C and dried in the air oven at 65°C (24 h), while the un-blanched sample served as the control. They...
November 2011
The effect of black soybean tempe and it’s ethanol extract on lymphocyte proliferation and IgA secretion in Salmonella typhimurium induced rat
Children patient suffering from malnutrition and chronic diarrhea, who had been treated with tempe formula improved their health status, recovered from the diarrhea in a relatively shorter period, and gained weight. It is perceived that the quick recovery was due to improvement of the body’s immune system. The aim of the research was to observe the effect of black soybean tempe and it’s ethanol extract on T...
November 2011
Comparative study of curcumin extraction from turmeric varieties grown in Maharashtra
The study was under taken in the College of Agricultural Engineering, M.A.U. Parbhani in which curcumin was extracted from Salem, Krishna, Rajapuri and Pratibbha varieties by ethanol, acetone, hexane, and HPLC (high performance liquid chromatography) method. It was found that to extract more curcumin percentage, it is better to go for variety Pratibha, curcumin extraction method HPLC and steam cooking method. The...
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