November 2011
Transacylation properties of pectin methyl esterase from Aspergillus niger
Transacylation reaction of citrus pectin catalyzed by pectin methyl esterase (PME) from Aspergillus niger observed by laser particle size analyzer was investigated. PME was purified by a highly methoxylation of cross-linked alcohol-insoluble solids (HM-CL-AIS) column chromatography and a subsequent Sephadex G-75 column chromatography from commercial pectic enzyme (CPE) of A....
November 2011
Quantities and values of selected forest foods harvested by eight villages adjacent to natural woodlands in the four ecological zones of rural Swaziland
Edible non-timber forest products (NTFPs) like other environmental resources play a crucial role on the provision of subsistence and income to people’s livelihoods, especially the poor and marginalized communities. The objective of the study was to undertake user surveys to determine the actual quantities of harvested edible NTFPs, and to do an economic analysis of their direct use values. The methods used include...
November 2011
Effect of rehydration and fermentation methods on the quality of garri produced from stored cassava chips
Garri was produced from cassava chips stored over 3 months by milling the chips before rehydration and mash fermentation by the traditional method (MRT) or backslopping (MRB). Chips were also rehydrated before milling, fermented traditionally (RMT) and then roasted, while garri from fresh cassava tubers fermented traditionally served as control (C). The garri samples were evaluated for pH,...
November 2011
Mucuna sloanei, Detarium microcarpum and Brachystegia eurycoma seeds: A preliminary study of their starch-hydrocolloids system
Hydrocolloids from three legumes, Mucuna sloanei, Detarium microcarpum andBrachystegia eurycoma seeds together with their starches were used in this study.Proximate analysis showed that D. microcarpum and M. sloanei are rich sources of protein (27.01 ± 0.03%; 23.92 ± 0.12%, respectively), and fat (14.45 ± 0.02%; 6.57 ± 0.02%, respectively). B....
November 2011
Effect of spearmint on the growth of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yoghurt
In the present study, the potential of producing foods containing probiotic bacteria with the bases of milk, yoghurt and spearmint was evaluated. The goal was to determine the effects of different doses of spearmint (0, 0.3, 0.6 and 0.9%) on the growth of two probiotic bacteria, that is, Bifidobacterium bifidum and Lactobacillus acidophilus, in milk and yoghurt produced in the first and second phases,...
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