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Sample records for esculenta crantz flours

  1. Cassava (Manihot esculenta Crantz).

    PubMed

    Bull, Simon E

    2015-01-01

    Genetic transformation of plants is an indispensable technique used for fundamental research and crop improvement. Recent advances in cassava (Manihot esculenta Crantz) transformation have facilitated the effective generation of stably transformed cassava plants with favorable traits. Agrobacterium-mediated transformation of friable, embryogenic callus has evolved to become the most widely used approach and has been adopted by research laboratories in Africa. This procedure utilizes axillary meristem tissue (buds) to produce primary and secondary somatic embryos and subsequently friable, embryogenic callus. Agrobacterium harboring a binary expression cassette is used to transform this tissue, which is regenerated via cotyledons and shoot organogenesis to produce rooted in vitro plantlets. This chapter details each step of the procedure using the model cultivar 60444 and provides supplementary notes to successfully produce transgenic cassava. PMID:25416250

  2. Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves.

    PubMed

    Lima, Elaine C S; Feijo, Márcia B S; Freitas, Maria C J; Dos Santos, Edna R; Sabaa-Srur, Armando U O; Moura, Luciana S M

    2013-09-01

    Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (CPML) was added. The CPML was obtained from cassava leaves by isoelectric precipitation and added to cassava paste for preparation of flour in three parts 2.5, 5, and 10%. The acceptance test was done by 93 consumers of flour, using hedonic scale of 7 points to evaluate characteristics like color, scent, flavor, bitterness, texture, and overall score. By the method of quantitative descriptive analysis (QDA), eight trained tasters evaluated the following characteristics: whitish color, greenish color, cassava flavor, bitter flavor, characteristic flavor, lumpiness, raw texture, leaf scent, and cassava scent. The acceptability test indicated that flour cassava with 2.5 was preferred. Whitish color, greenish color, cassava flavor, bitter flavor, salty flavor, characteristic flavor, lumpiness texture, raw texture, and the smell of the leaves and cassava flour were the main descriptors defined for flour cassava with CPML has better characteristics. PMID:24804041

  3. Household utilization of Manioc (Manihot esculenta Crantz) in Northern Mozambique.

    PubMed

    Muoki, Penina N; Maziya-Dixon, Bussie

    2010-01-01

    Mozambique is ranked ninth of top manioc (Manihot esculenta Crantz) producing countries in the world. Manioc roots are a staple to people living in the northern part of the country. Despite this, information on production, utilization, postharvest handling, and marketing is scarce. The purpose of this baseline study was to document selected information on manioc, from the production to marketing stage. To gather this information, 70 focus groups consisting of 1,724 participants purposely sampled from 10 districts were engaged in discussions using a questionnaire. The results show that manioc is the most important crop in terms of contribution to household food security and income in the region. Both men and women participate in the delivery of manioc production chain. Typically, 5 to 15 varieties identified by local language can be found on most farms in the study area. Manioc leaves and roots are the parts of the plant used as human food. Sun dried manioc roots are principally marketed within the locality of production by individual farmers. This baseline study suggests the need for location-targeted interventions as the farmers reported varied challenges along the manioc production chain. PMID:21888575

  4. Gene-based Microsatellites for Cassava (Manihot esculenta Crantz): Prevalence, Polymorphisms, and Cross-taxa Utility

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cassava (Manihot esculenta Crantz), a starchy root crop grown in tropical and subtropical climates, is the sixth most important crop in the world after wheat, rice, maize, potato and barley. The repertoire of simple sequence repeat (SSR) markers for cassava is limited and warrants a need for a large...

  5. Unveiling the Micronome of Cassava (Manihot esculenta Crantz).

    PubMed

    Rogans, Sarah Jane; Rey, Chrissie

    2016-01-01

    MicroRNAs (miRNAs) are an important class of endogenous non-coding single-stranded small RNAs (21-24 nt in length), which serve as post-transcriptional negative regulators of gene expression in plants. Despite the economic importance of Manihot esculenta Crantz (cassava) only 153 putative cassava miRNAs (from multiple germplasm) are available to date in miRBase (Version 21), and identification of a number of miRNAs from the cassava EST database have been limited to comparisons with Arabidopsis. In this study, mature sequences of all known plant miRNAs were used as a query for homologous searches against cassava EST and GSS databases, and additional identification of novel and conserved miRNAs were gleaned from next generation sequencing (NGS) of two cassava landraces (T200 from southern Africa and TME3 from West Africa) at three different stages post explant transplantation and acclimatization. EST and GSS derived data revealed 259 and 32 miRNAs in cassava, and one of the miRNA families (miR2118) from previous studies has not been reported in cassava. NGS data collectively displayed expression of 289 conserved miRNAs in leaf tissue, of which 230 had not been reported previously. Of the 289 conserved miRNAs identified in T200 and TME3, 208 were isomiRs. Thirty-nine novel cassava-specific miRNAs of low abundance, belonging to 29 families, were identified. Thirty-eight (98.6%) of the putative new miRNAs identified by NGS have not been previously reported in cassava. Several miRNA targets were identified in T200 and TME3, highlighting differential temporal miRNA expression between the two cassava landraces. This study contributes to the expanding knowledge base of the micronome of this important crop. PMID:26799216

  6. Unveiling the Micronome of Cassava (Manihot esculenta Crantz)

    PubMed Central

    2016-01-01

    MicroRNAs (miRNAs) are an important class of endogenous non-coding single-stranded small RNAs (21–24 nt in length), which serve as post-transcriptional negative regulators of gene expression in plants. Despite the economic importance of Manihot esculenta Crantz (cassava) only 153 putative cassava miRNAs (from multiple germplasm) are available to date in miRBase (Version 21), and identification of a number of miRNAs from the cassava EST database have been limited to comparisons with Arabidopsis. In this study, mature sequences of all known plant miRNAs were used as a query for homologous searches against cassava EST and GSS databases, and additional identification of novel and conserved miRNAs were gleaned from next generation sequencing (NGS) of two cassava landraces (T200 from southern Africa and TME3 from West Africa) at three different stages post explant transplantation and acclimatization. EST and GSS derived data revealed 259 and 32 miRNAs in cassava, and one of the miRNA families (miR2118) from previous studies has not been reported in cassava. NGS data collectively displayed expression of 289 conserved miRNAs in leaf tissue, of which 230 had not been reported previously. Of the 289 conserved miRNAs identified in T200 and TME3, 208 were isomiRs. Thirty-nine novel cassava-specific miRNAs of low abundance, belonging to 29 families, were identified. Thirty-eight (98.6%) of the putative new miRNAs identified by NGS have not been previously reported in cassava. Several miRNA targets were identified in T200 and TME3, highlighting differential temporal miRNA expression between the two cassava landraces. This study contributes to the expanding knowledge base of the micronome of this important crop. PMID:26799216

  7. Natural variation in expression of genes associated with biosynthesis and accumulation in cassava (Manihot esculenta Crantz) storage root

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Several groups have reported on massive accumulation of total carotenoids in cassava storage root (CSR). Naturally occurring color variation associated with carotenoid accumulation was observed in cassava (Manihot esculenta Crantz) storage root of landraces from Amazon. Here carotenoid profiles from...

  8. Natural variation in expression of genes associated with carotenoid biosynthesis and accumulation in cassava (Manihot esculenta Crantz) storage root

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Several groups have reported on massive accumulation of total carotenoids in cassava storage root (CSR). Naturally occurring color variation associated with carotenoid accumulation was observed in cassava (Manihot esculenta Crantz) storage root of landraces from Amazon. Here carotenoid profiles from...

  9. Characterization of an 18,166 EST dataset for cassava (Manihot esculenta Crantz) enriched for drought-responsive genes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cassava (Manihot esculenta Crantz) is a staple food for over 600 million people in the tropics and subtropics and is increasingly used as an industrial crop for starch production. Cassava has a high growth rate under optimal conditions but also performs well in drought-prone areas and on marginal so...

  10. Food safety: importance of composition for assessing genetically modified cassava (Manihot esculenta Crantz).

    PubMed

    van Rijssen, Fredrika W Jansen; Morris, E Jane; Eloff, Jacobus N

    2013-09-01

    The importance of food composition in safety assessments of genetically modified (GM) food is described for cassava ( Manihot esculenta Crantz) that naturally contains significantly high levels of cyanogenic glycoside (CG) toxicants in roots and leaves. The assessment of the safety of GM cassava would logically require comparison with a non-GM crop with a proven "history of safe use". This study investigates this statement for cassava. A non-GM comparator that qualifies would be a processed product with CG level below the approved maximum level in food and that also satisfies a "worst case" of total dietary consumption. Although acute and chronic toxicity benchmark CG values for humans have been determined, intake data are scarce. Therefore, the non-GM cassava comparator is defined on the "best available knowledge". We consider nutritional values for cassava and conclude that CG residues in food should be a priority topic for research. PMID:23899040

  11. Antidiarrheal activity of ethanolic extract of Manihot esculenta Crantz leaves in Wistar rats

    PubMed Central

    Bahekar, Satish E.; Kale, Ranjana S.

    2015-01-01

    Background: Use of Manihot esculenta Crantz (MEC) plant has been mentioned in literature of Food and Agriculture Organization of United Nations, Central Tuber Crops Research Institute and many others. It is also known commonly as tapioca, continues to be a crop of food security for the millions of people, especially in the developing countries of the globe including India. Medicinal uses of this plant including diarrhea have been mentioned in literature, but scientific evidence is lacking. Objective: The objective was to study antidiarrheal activity of ethanolic leaf extract of MEC in Wistar rats. Materials and Methods: Ethanolic extract of MEC leaves in the doses of 50 mg/kg, 100 mg/kg and 200 mg/kg were used in Wistar rats of either sex. Experimental models used were castor oil-induced intestinal fluid accumulation and charcoal passage test. Loperamide and atropine sulfate were the standard drugs used in these models respectively. Results: MEC extracts decreased intestinal fluid volume in dose dependent manner no extract group was comparable with standard drug loperamide (5 mg/kg). MEC extracts also significantly inhibited gastrointestinal motility in dose dependent manner. MEC (100 mg/kg) and MEC (200 mg/kg) were comparable with standard drug atropine sulfate (5 mg/kg) in this aspect. <0.05 were considered to be significant. Conclusions: Ethanolic extract of MEC leaves exhibited significant antidiarrheal activity by decreasing intestinal fluid accumulation and the gastrointestinal motility in Wistar rats. PMID:25878462

  12. Evaluation of antioxidant activity of Manihot esculenta Crantz in wistar rats

    PubMed Central

    Bahekar, Satish Eknath; Kale, Ranjana Sushil

    2016-01-01

    Aims: The study aimed to explore the antioxidant activity of ethanolic leaf extract of Manihot esculenta Crantz leaves (MEC) in wistar rats. Materials and Methods: Ethanolic extract of MEC leaves in the doses of 50 mg/kg, 100 mg/kg, and 200 mg/kg were used in wistar rats of either sex. The oxidative stress was produced by overdose of acetaminophen and estimation of serum concentration of various enzymes such as malonaldehyde (MDA), superoxide dismutase (SOD), reduced glutathione (GSH), and catalase (CAT) were measured by standard biochemical methods. Silymarin (100 mg/kg) was used as a standard drug for assessment of antioxidant status. Statistical Analysis Used: Results were analyzed by one-way analysis of variance followed by Student's unpaired t-test. Results: When compared with the standard antioxidant silymarin, MEC extract did not exhibit antioxidant activity in terms of MDA level reduction. However, it significantly increased serum levels of the antioxidant enzymes (SOD, GSH, and CAT) exerting a potent antioxidant effect in a graded manner. Conclusions: The observed results suggest that MEC could be a potential source of antioxidants. However, further studies are required to explore this therapeutic property of plant. PMID:27134463

  13. Genetic fidelity and variability of micropropagated cassava plants (Manihot esculenta Crantz) evaluated using ISSR markers.

    PubMed

    Vidal, Á M; Vieira, L J; Ferreira, C F; Souza, F V D; Souza, A S; Ledo, C A S

    2015-01-01

    Molecular markers are efficient for assessing the genetic fidelity of various species of plants after in vitro culture. In this study, we evaluated the genetic fidelity and variability of micropropagated cassava plants (Manihot esculenta Crantz) using inter-simple sequence repeat markers. Twenty-two cassava accessions from the Embrapa Cassava & Fruits Germplasm Bank were used. For each accession, DNA was extracted from a plant maintained in the field and from 3 plants grown in vitro. For DNA amplification, 27 inter-simple sequence repeat primers were used, of which 24 generated 175 bands; 100 of those bands were polymorphic and were used to study genetic variability among accessions of cassava plants maintained in the field. Based on the genetic distance matrix calculated using the arithmetic complement of the Jaccard's index, genotypes were clustered using the unweighted pair group method using arithmetic averages. The number of bands per primer was 2-13, with an average of 7.3. For most micropropagated accessions, the fidelity study showed no genetic variation between plants of the same accessions maintained in the field and those maintained in vitro, confirming the high genetic fidelity of the micropropagated plants. However, genetic variability was observed among different accessions grown in the field, and clustering based on the dissimilarity matrix revealed 7 groups. Inter-simple sequence repeat markers were efficient for detecting the genetic homogeneity of cassava plants derived from meristem culture, demonstrating the reliability of this propagation system. PMID:26214457

  14. Gene-based microsatellites for cassava (Manihot esculenta Crantz): prevalence, polymorphisms, and cross-taxa utility

    PubMed Central

    Raji, Adebola AJ; Anderson, James V; Kolade, Olufisayo A; Ugwu, Chike D; Dixon, Alfred GO; Ingelbrecht, Ivan L

    2009-01-01

    Background Cassava (Manihot esculenta Crantz), a starchy root crop grown in tropical and subtropical climates, is the sixth most important crop in the world after wheat, rice, maize, potato and barley. The repertoire of simple sequence repeat (SSR) markers for cassava is limited and warrants a need for a larger number of polymorphic SSRs for germplasm characterization and breeding applications. Results A total of 846 putative microsatellites were identified in silico from an 8,577 cassava unigene set with an average density of one SSR every 7 kb. One hundred and ninety-two candidate SSRs were screened for polymorphism among a panel of cassava cultivars from Africa, Latin America and Asia, four wild Manihot species as well as two other important taxa in the Euphorbiaceae, leafy spurge (Euphorbia esula) and castor bean (Ricinus communis). Of 168 markers with clean amplification products, 124 (73.8%) displayed polymorphism based on high resolution agarose gels. Of 85 EST-SSR markers screened, 80 (94.1%) amplified alleles from one or more wild species (M epruinosa, M glaziovii, M brachyandra, M tripartita) whereas 13 (15.3%) amplified alleles from castor bean and 9 (10.6%) amplified alleles from leafy spurge; hence nearly all markers were transferable to wild relatives of M esculenta while only a fraction was transferable to the more distantly related taxa. In a subset of 20 EST-SSRs assessed by fluorescence-based genotyping the number of alleles per locus ranged from 2 to 10 with an average of 4.55 per locus. These markers had a polymorphism information content (PIC) from 0.19 to 0.75 with an average value of 0.55 and showed genetic relationships consistent with existing information on these genotypes. Conclusion A set of 124 new, unique polymorphic EST-SSRs was developed and characterized which extends the repertoire of SSR markers for cultivated cassava and its wild relatives. The markers show high PIC values and therefore will be useful for cultivar identification

  15. Somatic embryogenesis and plant regeneration of cassava (Manihot esculenta Crantz) landraces from Cameroon.

    PubMed

    Mongomake, Kone; Doungous, Oumar; Khatabi, Behnam; Fondong, Vincent N

    2015-01-01

    A procedure to regenerate cassava (Manihot esculenta Crantz) cultivars from Cameroon via somatic embryogenesis (SE) was developed. Shoot apical meristems and immature leaf lobes were used as explants on Murashige and Skoog (MS) basal medium containing 33 or 50 µM of the auxins Picloram (Pic), 2,4-Dichlorophenoxyacetic acid (2,4-D), Dicamba (Dic), and α-Naphthalene acetic acid. Cultivar performance was assessed using SE and number of somatic embryos produced. Overall, the frequency of primary somatic embryogenesis (PSE) and the mean number of somatic embryos produced varied considerably with genotype, type of auxin and concentration tested. For example, cultivar (cv.) Ngan Mbada showed the best performance on MS medium supplemented with 50 µM Pic with a SE frequency of 40 % and an average number of somatic embryos of 90. The second best performance was recorded in cv. Local Red on MS medium supplemented with 33 µM 2,4-D, where the SE frequency was 40 % and an average number of somatic embryos of 60.5. Cultivar Ekona Red recorded the best performance on medium supplemented with 50 µM Pic showing a SE frequency of 47 % and an average number of somatic embryos of 45. We further examined secondary and cyclic somatic embryogenesis (SSE, CSE) and both were also observed to vary with genotype, however, both exhibited significantly higher frequencies of SE compared with PSE. SE started to decline at the fourth cycle of embryogenesis. Examination of organogenesis showed that shoot bud induction from green cotyledons varied across cultivars and benzylaminopurine was shown to outperform Thidiazuron in the ability to induce organogenesis. Furthermore, the frequencies of bud induction were identical under light and dark conditions. Finally, regenerated plants grew easily in the greenhouse with 90-100 % survival rate and did not display detectable variation in morphology. PMID:26361578

  16. Current knowledge and future research perspectives on cassava (Manihot esculenta Crantz) chemical defenses: An agroecological view.

    PubMed

    Pinto-Zevallos, Delia M; Pareja, Martín; Ambrogi, Bianca G

    2016-10-01

    Cassava (Manihot esculenta Crantz) is one of the most important staple crops worldwide. It constitutes the major source of carbohydrates for millions of low-income people living in rural areas, as well as a cash crop for smallholders in tropical and sub-tropical regions. The Food and Agriculture Organization of the United Nations predicts that cassava plantations will increase and production systems will intensify in the future, highlighting the need for developing strategies that improve the sustainability of production. Plant chemical defenses hold the potential for developing pest management strategies, as these plant traits can influence the behavior and performance of both pests and beneficial arthropods. Cassava plants are well-defended and produce a number of compounds involved in direct defense, such as cyanogenic glycosides, flavonoid glycosides, and hydroxycoumarins. In addition, volatile organic compounds induced upon herbivory and the secretion of extrafloral nectar act as indirect defense against herbivores by recruiting natural enemies. Here, cassava chemical defenses against pest arthropods are reviewed, with the aim of identifying gaps in our knowledge and areas of research that deserve further investigation for developing sound pest control strategies to improve sustainable production of this crop, and how these defenses can be used to benefit other crops. Cyanogenic content in cassava is also highly toxic to humans, and can cause irreversible health problems even at sub-lethal doses when consumed over prolonged periods. Therefore, the promotion of chemical defense in this crop should not aggravate these problems, and must be accompanied with the education on processing methods that reduce human exposure to cyanide. PMID:27316676

  17. High-Resolution Linkage Map and Chromosome-Scale Genome Assembly for Cassava (Manihot esculenta Crantz) from 10 Populations

    PubMed Central

    2014-01-01

    Cassava (Manihot esculenta Crantz) is a major staple crop in Africa, Asia, and South America, and its starchy roots provide nourishment for 800 million people worldwide. Although native to South America, cassava was brought to Africa 400–500 years ago and is now widely cultivated across sub-Saharan Africa, but it is subject to biotic and abiotic stresses. To assist in the rapid identification of markers for pathogen resistance and crop traits, and to accelerate breeding programs, we generated a framework map for M. esculenta Crantz from reduced representation sequencing [genotyping-by-sequencing (GBS)]. The composite 2412-cM map integrates 10 biparental maps (comprising 3480 meioses) and organizes 22,403 genetic markers on 18 chromosomes, in agreement with the observed karyotype. We used the map to anchor 71.9% of the draft genome assembly and 90.7% of the predicted protein-coding genes. The chromosome-anchored genome sequence will be useful for breeding improvement by assisting in the rapid identification of markers linked to important traits, and in providing a framework for genomic selection-enhanced breeding of this important crop. PMID:25504737

  18. High-resolution linkage map and chromosome-scale genome assembly for cassava (Manihot esculenta Crantz) from 10 populations.

    PubMed

    2014-01-01

    Cassava (Manihot esculenta Crantz) is a major staple crop in Africa, Asia, and South America, and its starchy roots provide nourishment for 800 million people worldwide. Although native to South America, cassava was brought to Africa 400-500 years ago and is now widely cultivated across sub-Saharan Africa, but it is subject to biotic and abiotic stresses. To assist in the rapid identification of markers for pathogen resistance and crop traits, and to accelerate breeding programs, we generated a framework map for M. esculenta Crantz from reduced representation sequencing [genotyping-by-sequencing (GBS)]. The composite 2412-cM map integrates 10 biparental maps (comprising 3480 meioses) and organizes 22,403 genetic markers on 18 chromosomes, in agreement with the observed karyotype. We used the map to anchor 71.9% of the draft genome assembly and 90.7% of the predicted protein-coding genes. The chromosome-anchored genome sequence will be useful for breeding improvement by assisting in the rapid identification of markers linked to important traits, and in providing a framework for genomic selection-enhanced breeding of this important crop. PMID:25504737

  19. Domestication Syndrome Is Investigated by Proteomic Analysis between Cultivated Cassava (Manihot esculenta Crantz) and Its Wild Relatives

    PubMed Central

    An, Feifei; Chen, Ting; Stéphanie, Djabou Mouafi Astride; Li, Kaimian; Li, Qing X.; Carvalho, Luiz J. C. B.; Tomlins, Keith; Li, Jun; Gu, Bi; Chen, Songbi

    2016-01-01

    Cassava (Manihot esculenta Crantz) wild relatives remain a largely untapped potential for genetic improvement. However, the domestication syndrome phenomena from wild species to cultivated cassava remain poorly understood. The analysis of leaf anatomy and photosynthetic activity showed significantly different between cassava cultivars SC205, SC8 and wild relative M. esculenta ssp. Flabellifolia (W14). The dry matter, starch and amylose contents in the storage roots of cassava cultivars were significantly more than that in wild species. In order to further reveal the differences in photosynthesis and starch accumulation of cultivars and wild species, the globally differential proteins between cassava SC205, SC8 and W14 were analyzed using 2-DE in combination with MALDI-TOF tandem mass spectrometry. A total of 175 and 304 proteins in leaves and storage roots were identified, respectively. Of these, 122 and 127 common proteins in leaves and storage roots were detected in SC205, SC8 and W14, respectively. There were 11, 2 and 2 unique proteins in leaves, as well as 58, 9 and 12 unique proteins in storage roots for W14, SC205 and SC8, respectively, indicating proteomic changes in leaves and storage roots between cultivated cassava and its wild relatives. These proteins and their differential regulation across plants of contrasting leaf morphology, leaf anatomy pattern and photosynthetic related parameters and starch content could contribute to the footprinting of cassava domestication syndrome. We conclude that these global protein data would be of great value to detect the key gene groups related to cassava selection in the domestication syndrome phenomena. PMID:27023871

  20. Domestication Syndrome Is Investigated by Proteomic Analysis between Cultivated Cassava (Manihot esculenta Crantz) and Its Wild Relatives.

    PubMed

    An, Feifei; Chen, Ting; Stéphanie, Djabou Mouafi Astride; Li, Kaimian; Li, Qing X; Carvalho, Luiz J C B; Tomlins, Keith; Li, Jun; Gu, Bi; Chen, Songbi

    2016-01-01

    Cassava (Manihot esculenta Crantz) wild relatives remain a largely untapped potential for genetic improvement. However, the domestication syndrome phenomena from wild species to cultivated cassava remain poorly understood. The analysis of leaf anatomy and photosynthetic activity showed significantly different between cassava cultivars SC205, SC8 and wild relative M. esculenta ssp. Flabellifolia (W14). The dry matter, starch and amylose contents in the storage roots of cassava cultivars were significantly more than that in wild species. In order to further reveal the differences in photosynthesis and starch accumulation of cultivars and wild species, the globally differential proteins between cassava SC205, SC8 and W14 were analyzed using 2-DE in combination with MALDI-TOF tandem mass spectrometry. A total of 175 and 304 proteins in leaves and storage roots were identified, respectively. Of these, 122 and 127 common proteins in leaves and storage roots were detected in SC205, SC8 and W14, respectively. There were 11, 2 and 2 unique proteins in leaves, as well as 58, 9 and 12 unique proteins in storage roots for W14, SC205 and SC8, respectively, indicating proteomic changes in leaves and storage roots between cultivated cassava and its wild relatives. These proteins and their differential regulation across plants of contrasting leaf morphology, leaf anatomy pattern and photosynthetic related parameters and starch content could contribute to the footprinting of cassava domestication syndrome. We conclude that these global protein data would be of great value to detect the key gene groups related to cassava selection in the domestication syndrome phenomena. PMID:27023871

  1. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.

    PubMed

    Kaur, Maninder; Kaushal, Pragati; Sandhu, Kawaljit Singh

    2013-02-01

    The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component. PMID:24425892

  2. Cassava (Manihot esculenta Crantz) and Yam (Dioscorea spp.) Crops and Their Derived Foodstuffs: Safety, Security and Nutritional Value.

    PubMed

    Ferraro, Vincenza; Piccirillo, Clara; Tomlins, Keith; Pintado, Manuela E

    2016-12-01

    Cassava (Manihot esculenta Crantz) and yam (Dioscorea spp.) are tropical crops consumed by ca. 2 billion people and represent the main source of carbohydrate and energy for the approximately 700 million people living in the tropical and sub-tropical areas. They are a guarantee of food security for developing countries. The production of these crops and the transformation into food-derived commodities is increasing, it represents a profitable business and farmers generate substantial income from their market. However, there are some important concerns related to the food safety and food security. The high post-harvest losses, mainly for yam, the contamination by endogenous toxic compounds, mainly for cassava, and the contamination by external agents (such as micotoxins, pesticides, and heavy metal) represent a depletion of economic value and income. The loss in the raw crops or the impossibility to market the derived foodstuffs, due to incompliance with food regulations, can seriously limit all yam tubers and the cassava roots processors, from farmers to household, from small-medium to large enterprises. One of the greatest challenges to overcome those concerns is the transformation of traditional or indigenous processing methods into modern industrial operations, from the crop storage to the adequate package of each derived foodstuff. PMID:26165549

  3. Large-Scale SNP Discovery through RNA Sequencing and SNP Genotyping by Targeted Enrichment Sequencing in Cassava (Manihot esculenta Crantz)

    PubMed Central

    Pootakham, Wirulda; Shearman, Jeremy R.; Ruang-areerate, Panthita; Sonthirod, Chutima; Sangsrakru, Duangjai; Jomchai, Nukoon; Yoocha, Thippawan; Triwitayakorn, Kanokporn; Tragoonrung, Somvong; Tangphatsornruang, Sithichoke

    2014-01-01

    Cassava (Manihot esculenta Crantz) is one of the most important crop species being the main source of dietary energy in several countries. Marker-assisted selection has become an essential tool in plant breeding. Single nucleotide polymorphism (SNP) discovery via transcriptome sequencing is an attractive strategy for genome complexity reduction in organisms with large genomes. We sequenced the transcriptome of 16 cassava accessions using the Illumina HiSeq platform and identified 675,559 EST-derived SNP markers. A subset of those markers was subsequently genotyped by capture-based targeted enrichment sequencing in 100 F1 progeny segregating for starch viscosity phenotypes. A total of 2,110 non-redundant SNP markers were used to construct a genetic map. This map encompasses 1,785 cM and consists of 19 linkage groups. A major quantitative trait locus (QTL) controlling starch pasting properties was identified and shown to coincide with the QTL previously reported for this trait. With a high-density SNP-based linkage map presented here, we also uncovered a novel QTL associated with starch pasting time on LG 10. PMID:25551642

  4. Cassava (Manihot esculenta Crantz).

    PubMed

    Msikita, Weston; Ihemere, Uzoma; Siritunga, Dimuth; Sayre, Richard T

    2006-01-01

    During the last three years the generation of stably transformed cassava plants having value-added traits has become a reality. Currently, two Agrobacterium-mediated transformation systems are routinely used to engineer cassava. These systems use either somatic embryos or friable embryogenic calli. This paper presents detailed protocols for the transformation of cassava using primary somatic embryos. The effects of explant types, tissue culture conditions, and bacterial and plasmid related factors on transformation efficiency are discussed. PMID:17033047

  5. Isolation and characterization of a cDNA encoding granule-bound starch synthase in cassava (Manihot esculenta Crantz) and its antisense expression in potato.

    PubMed

    Salehuzzaman, S N; Jacobsen, E; Visser, R G

    1993-12-01

    A tuber-specific cDNA library of cassava (Manihot esculenta Crantz) was constructed and a full-length cDNA for granule-bound starch synthase (GBSS, also known as waxy protein), the enzyme responsible for the synthesis of amylose in reserve starch, was cloned. Sequencing of the cloned cDNA showed that it has 74% identity with potato GBSS and 60-72% identity with GBSS from other plant species. The cDNA encodes a 608 amino acid protein of which 78 amino acids form a chloroplast/amyloplast transit peptide of 8.37 kDa. The mature protein has a predicted molecular mass of 58.61 kDa (530 amino acids). Comparison of the GBSS proteins of various plant species and glycogen synthase of bacteria showed extensive identity among the mature form of plant GBSS proteins, in which the monocots and dicots form two separate branches in the evolutionary tree. From analysis of the genomic DNA of allotetraploid cassava, it is shown that GBSS is a low-copy-number gene. GBSS transcript is synthesized in a number of different organs, but most abundantly in tubers. Potato plants were transformed with the cassava GBSS cDNA in antisense orientation fused between the potato GBSS promoter and the nopaline synthase terminator. The expression of the endogenous GBSS gene in these transgenic potato plants was partially or completely inhibited. Complete inhibition of GBSS activity by the cassava antisense gene resulted in absence of GBSS protein and amylose giving rise to almost complete amylose-free potato starch. This shows that also heterologous genes can be used to achieve antisense effects in other plant species. PMID:8260633

  6. Validation of Reference Genes for Relative Quantitative Gene Expression Studies in Cassava (Manihot esculenta Crantz) by Using Quantitative Real-Time PCR

    PubMed Central

    Hu, Meizhen; Hu, Wenbin; Xia, Zhiqiang; Zhou, Xincheng; Wang, Wenquan

    2016-01-01

    Reverse transcription quantitative real-time polymerase chain reaction (real-time PCR, also referred to as quantitative RT-PCR or RT-qPCR) is a highly sensitive and high-throughput method used to study gene expression. Despite the numerous advantages of RT-qPCR, its accuracy is strongly influenced by the stability of internal reference genes used for normalizations. To date, few studies on the identification of reference genes have been performed on cassava (Manihot esculenta Crantz). Therefore, we selected 26 candidate reference genes mainly via the three following channels: reference genes used in previous studies on cassava, the orthologs of the most stable Arabidopsis genes, and the sequences obtained from 32 cassava transcriptome sequence data. Then, we employed ABI 7900 HT and SYBR Green PCR mix to assess the expression of these genes in 21 materials obtained from various cassava samples under different developmental and environmental conditions. The stability of gene expression was analyzed using two statistical algorithms, namely geNorm and NormFinder. geNorm software suggests the combination of cassava4.1_017977 and cassava4.1_006391 as sufficient reference genes for major cassava samples, the union of cassava4.1_014335 and cassava4.1_006884 as best choice for drought stressed samples, and the association of cassava4.1_012496 and cassava4.1_006391 as optimal choice for normally grown samples. NormFinder software recommends cassava4.1_006884 or cassava4.1_006776 as superior reference for qPCR analysis of different materials and organs of drought stressed or normally grown cassava, respectively. Results provide an important resource for cassava reference genes under specific conditions. The limitations of these findings were also discussed. Furthermore, we suggested some strategies that may be used to select candidate reference genes. PMID:27242878

  7. Use of PCR-DHPLC with fluorescence detection for the characterization of the bacterial diversity during cassava (Manihot esculenta Crantz) fermentation.

    PubMed

    Kodama, C S; Cuadros-Orellana, S; Bandeira, C H M M; Graças, D A; Santos, A S; Silva, A

    2014-01-01

    Denaturing high-performance liquid chromatography (DHPLC) has been described as a suitable method to study DNA polymorphisms. Here, cassava (Manihot esculenta Crantz) fermentation liquor was examined using DHPLC analysis to characterize the bacterial diversity during the fermentation process. GC-clamped amplicons corresponding to a variable region of the bacterial community 16S rDNA were synthesized using polymerase chain reaction (PCR) and then resolved on a base-composition basis using preparative DHPLC. Eluate fractions were collected at random and used as a source of whole community DNA that could be used to determine the bacterial diversity. As a first approach, GC-clamps were removed from the eluted DNA fragments using PCR to avoid the possible bias these clamps could cause during the construction of clone libraries. As a second approach, a clone library of each eluate sample was constructed, preserving the GC-clamps of the DNA fragments. The first approach generated 132 bacterial rDNA sequences with an average size of 200 bp, 45% of which had similarity to unculturable or non-classified bacteria. The second approach produced 194 sequences identified as Proteobacteria (48%), uncultured or non-classified environmental bacteria (40%) and Firmicutes (12%). We detected a remarkably greater bacterial diversity using the first approach than the second approach. The DHPLC-PCR method allowed for the fast and non-laborious detection of a vast bacterial diversity that was associated with cassava fermentation, and we conclude that it is a promising alternative for the characterization of the overall microbial diversity in complex samples. PMID:24634228

  8. Antioxidant and antiradical activities of Manihot esculenta Crantz (Euphorbiaceae) leaves and other selected tropical green vegetables investigated on lipoperoxidation and phorbol-12-myristate-13-acetate (PMA) activated monocytes.

    PubMed

    Tsumbu, Cesar N; Deby-Dupont, Ginette; Tits, Monique; Angenot, Luc; Franck, Thierry; Serteyn, Didier; Mouithys-Mickalad, Ange

    2011-09-01

    Abelmoschus esculentus (Malvaceae), Hibiscus acetosella (Malvaceae), Manihot esculenta Crantz (Euphorbiaceae) and Pteridium aquilinum (Dennstaedtiaceae) leaves are currently consumed as vegetables by migrants from sub-Saharan Africa living in Western Europe and by the people in the origin countries, where these plants are also used in the folk medicine. Manihot leaves are also eaten in Latin America and some Asian countries. This work investigated the capacity of aqueous extracts prepared from those vegetables to inhibit the peroxidation of a linoleic acid emulsion. Short chain, volatile C-compounds as markers of advanced lipid peroxidation were measured by gas chromatography by following the ethylene production. The generation of lipid hydroperoxides, was monitored by spectroscopy using N-N'-dimethyl-p-phenylene-diamine (DMPD). The formation of intermediate peroxyl, and other free radicals, at the initiation of the lipid peroxidation was investigated by electron spin resonance, using α-(4-pyridyl-1-oxide)-N-tert-butylnitrone as spin trap agent. The ability of the extracts to decrease the cellular production of reactive oxygen species (ROS) in "inflammation like" conditions was studied by fluorescence technique using 2',7'-dichlorofluorescine-diacetate as fluorogenic probe, in a cell model of human monocytes (HL-60 cells) activated with phorbol ester. Overall the extracts displayed efficient concentration-dependent inhibitory effects. Their total polyphenol and flavonoid content was determined by classic colorimetric methods. An HPLC-UV/DAD analysis has clearly identified the presence of some polyphenolic compounds, which explains at least partially the inhibitions observed in our models. The role of these plants in the folk medicine by sub-Saharan peoples as well as in the prevention of oxidative stress and ROS related diseases requires further consideration. PMID:22254126

  9. Transgenic rice expressing a cassava (Manihot esculenta Crantz) plasma membrane gene MePMP3-2 exhibits enhanced tolerance to salt and drought stresses.

    PubMed

    Yu, Y; Cui, Y C; Ren, C; Rocha, P S C F; Peng, M; Xu, G Y; Wang, M L; Xia, X J

    2016-01-01

    Plasma membrane proteolipid 3 (PMP3) is a class of small hydrophobic proteins found in many organisms including higher plants. Some plant PMP3 genes have been shown to respond to abiotic stresses and to participate in the processes of plant stress tolerance. In this study, we isolated the cassava (Manihot esculenta Crantz) MePMP3-2 gene and functionally characterized its role in tolerance to abiotic stress by expressing it in rice (Oryza sativa L.). MePMP3-2 encodes a 77-amino acid protein belonging to a subgroup of plant PMP3s that have long hydrophylic C-terminal tails of unknown function. In silico analysis and co-localization studies indicated that MePMP3-2 is a plasma membrane protein with two transmembrane domains, similar to other PMP3s. In cassava leaves, MePMP3-2 expression was up-regulated by salt and drought stresses. Heterologous constitutive expression of MePMP3-2 in rice did not alter plant growth and development but increased tolerance to salt and drought stresses. In addition, under stress conditions MePMP3-2 transgenic plants accumulated less malondialdehyde, had increased levels of proline, and exhibited greater up-regulation of the stress-related genes OsProT and OsP5CS, but led to only minor changes in OsDREB2A and OsLEA3 expression. These findings indicate that MePMP3-2 may play an important role in salt and drought stress tolerance in transgenic rice. PMID:26909954

  10. Validation of Reference Genes for Relative Quantitative Gene Expression Studies in Cassava (Manihot esculenta Crantz) by Using Quantitative Real-Time PCR.

    PubMed

    Hu, Meizhen; Hu, Wenbin; Xia, Zhiqiang; Zhou, Xincheng; Wang, Wenquan

    2016-01-01

    Reverse transcription quantitative real-time polymerase chain reaction (real-time PCR, also referred to as quantitative RT-PCR or RT-qPCR) is a highly sensitive and high-throughput method used to study gene expression. Despite the numerous advantages of RT-qPCR, its accuracy is strongly influenced by the stability of internal reference genes used for normalizations. To date, few studies on the identification of reference genes have been performed on cassava (Manihot esculenta Crantz). Therefore, we selected 26 candidate reference genes mainly via the three following channels: reference genes used in previous studies on cassava, the orthologs of the most stable Arabidopsis genes, and the sequences obtained from 32 cassava transcriptome sequence data. Then, we employed ABI 7900 HT and SYBR Green PCR mix to assess the expression of these genes in 21 materials obtained from various cassava samples under different developmental and environmental conditions. The stability of gene expression was analyzed using two statistical algorithms, namely geNorm and NormFinder. geNorm software suggests the combination of cassava4.1_017977 and cassava4.1_006391 as sufficient reference genes for major cassava samples, the union of cassava4.1_014335 and cassava4.1_006884 as best choice for drought stressed samples, and the association of cassava4.1_012496 and cassava4.1_006391 as optimal choice for normally grown samples. NormFinder software recommends cassava4.1_006884 or cassava4.1_006776 as superior reference for qPCR analysis of different materials and organs of drought stressed or normally grown cassava, respectively. Results provide an important resource for cassava reference genes under specific conditions. The limitations of these findings were also discussed. Furthermore, we suggested some strategies that may be used to select candidate reference genes. PMID:27242878

  11. Variability of chloroplast DNA and nuclear ribosomal DNA in cassava (Manihot esculenta Crantz) and its wild relatives.

    PubMed

    Fregene, M A; Vargas, J; Ikea, J; Angel, F; Tohme, J; Asiedu, R A; Akoroda, M O; Roca, W M

    1994-11-01

    Chloroplast DNA (cp) and nuclear ribosomal DNA (rDNA) variation was investigated in 45 accessions of cultivated and wild Manihot species. Ten independent mutations, 8 point mutations and 2 length mutations were identified, using eight restriction enzymes and 12 heterologous cpDNA probes from mungbean. Restriction fragment length polymorphism analysis defined nine distinct chloroplast types, three of which were found among the cultivated accessions and six among the wild species. Cladistic analysis of the cpDNA data using parsimony yielded a hypothetical phylogeny of lineages among the cpDNAs of cassava and its wild relatives that is congruent with morphological evolutionary differentiation in the genus. The results of our survey of cpDNA, together with rDNA restriction site change at the intergenic spacer region and rDNA repeat unit length variation (using rDNA cloned fragments from taro as probe), suggest that cassava might have arisen from the domestication of wild tuberous accessions of some Manihot species, followed by intensive selection. M. esculenta subspp flabellifolia is probably a wild progenitor. Introgressive hybridization with wild forms and pressures to adapt to the widely varying climates and topography in which cassava is found might have enhanced the crop's present day variability. PMID:24178017

  12. UV-visible scanning spectrophotometry and chemometric analysis as tools for carotenoids analysis in cassava genotypes (Manihot esculenta Crantz).

    PubMed

    Moresco, Rodolfo; Uarrota, Virgílio Gavicho; Pereira, Aline; Tomazzoli, Maíra Maciel; Nunes, Eduardo da C; Peruch, Luiz Augusto Martins; Gazzola, Jussara; Costa, Christopher; Rocha, Miguel; Maraschin, Marcelo

    2015-01-01

    In this study, the metabolomics characterization focusing on the carotenoid composition of ten cassava (Manihot esculenta) genotypes cultivated in southern Brazil by UV-visible scanning spectrophotometry and reverse phase-high performance liquid chromatography was performed. Cassava roots rich in β-carotene are an important staple food for populations with risk of vitamin A deficiency. Cassava genotypes with high pro-vitamin A activity have been identified as a strategy to reduce the prevalence of deficiency of this vitamin. The data set was used for the construction of a descriptive model by chemometric analysis. The genotypes of yellow-fleshed roots were clustered by the higher concentrations of cis-β-carotene and lutein. Inversely, cream-fleshed roots genotypes were grouped precisely due to their lower concentrations of these pigments, as samples rich in lycopene (red-fleshed) differed among the studied genotypes. The analytical approach (UV-Vis, HPLC, and chemometrics) used showed to be efficient for understanding the chemodiversity of cassava genotypes, allowing to classify them according to important features for human health and nutrition. PMID:26673931

  13. Effect of modified yam (Dioscorea esculenta) flour on some physicochemical and sensory properties of synbiotic yoghurt

    NASA Astrophysics Data System (ADS)

    Handayani, M. N.; Cakrawati, D.; Handayani, S.

    2016-04-01

    The aim of the study were to know characteristics of yam modified flour; to know the effect of modified yam flour on some physicochemical and sensory properties of synbiotic yoghurt and to determine the concentration level of modified yam flour to produce symbiotic yoghurt preferred by panelists. The reasearch was conducted using one factor complete randomized design. Modified yam flour was added to yoghurt at concentration of 2%, 4%, 6%. The effect of physical modification were investigated. Proximate analysis showed modified yam flour consist of 7.66% moisture content, 1.42% ash content, 10.16%, dietary fiber, 7.49% inulin, and 71.78% total starch content. Result obtained that modified yam flour has yield of 10.54%, the modified yam flour showed solubility and water absopsion of 77,63% and 136,65 respectively. The addition of modified yam flour on yoghurt resulted significantly difference effect on texture, but did not have significantly difference on colour, flavour and aroma. Modified yam flour added yoghurt thickness because it was gelatinized when added to yoghurt at 40°C. Sensory analysis conducted with hedonic test showed synbiotic yoghurt added with 2% of modified yam flour most preferred by panellists. Synbiotic yoghurt with 2% of modified yam flour has pH number of 4, 8 and total acid tirated of 1, 7%.

  14. Concentrations of arsenic, copper, cobalt, lead and zinc in cassava (Manihot esculenta Crantz) growing on uncontaminated and contaminated soils of the Zambian Copperbelt

    NASA Astrophysics Data System (ADS)

    Kříbek, B.; Majer, V.; Knésl, I.; Nyambe, I.; Mihaljevič, M.; Ettler, V.; Sracek, O.

    2014-11-01

    The concentrations of arsenic (As), copper (Cu), cobalt (Co), lead (Pb) and zinc (Zn) in washed leaves and washed and peeled tubers of cassava (Manihot esculenta Crantz, Euphorbiaceae) growing on uncontaminated and contaminated soils of the Zambian Copperbelt mining district have been analyzed. An enrichment index (EI) was used to distinguish between contaminated and uncontaminated areas. This index is based on the average ratio of the actual and median concentration of the given contaminants (As, Co, Cu, mercury (Hg), Pb and Zn) in topsoil. The concentrations of copper in cassava leaves growing on contaminated soils reach as much as 612 mg kg-1 Cu (total dry weight [dw]). Concentrations of copper in leaves of cassava growing on uncontaminated soils are much lower (up to 252 mg kg-1 Cu dw). The concentrations of Co (up to 78 mg kg-1 dw), As (up to 8 mg kg-1 dw) and Zn (up to 231 mg kg-1 dw) in leaves of cassava growing on contaminated soils are higher compared with uncontaminated areas, while the concentrations of lead do not differ significantly. The concentrations of analyzed chemical elements in the tubers of cassava are much lower than in its leaves with the exception of As. Even in strongly contaminated areas, the concentrations of copper in the leaves and tubers of cassava do not exceed the daily maximum tolerance limit of 0.5 mg kg-1/human body weight (HBW) established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The highest tolerable weekly ingestion of 0.025 mg kg-1/HBW for lead and the highest tolerable weekly ingestion of 0.015 mg kg-1/HBW for arsenic are exceeded predominantly in the vicinity of smelters. Therefore, the preliminary assessment of dietary exposure to metals through the consumption of uncooked cassava leaves and tubers has been identified as a moderate hazard to human health. Nevertheless, as the surfaces of leaves are strongly contaminated by metalliferous dust in the polluted areas, there is still a potential hazard

  15. Comparative morphology, biology and histology of reproductive development in three lines of Manihot esculenta Crantz (Euphorbiaceae: Crotonoideae)

    PubMed Central

    Perera, P. I. P.; Quintero, M.; Dedicova, B.; Kularatne, J. D. J. S.; Ceballos, H.

    2012-01-01

    Background and aims Cassava (Manihot esculenta), a major food staple in the tropics and subtropics, thrives even in environments undergoing threatening climate change. To satisfy the increasing demand for crop improvement and overcome the limitations of conventional breeding, the introduction of inbreeding techniques such as the production of doubled haploid lines via androgenesis or gynogenesis offers advantages. However, comprehensive studies on cassava flower bud biology or structural development are lacking and precise structural and biological information is a prerequisite to enhance the efficiency of these techniques. Methodology The floral biology of three selected cassava lines was studied, focusing on morphology, phenology and pollen biology (quantity, viability and dimorphism). Histological studies were also conducted on microsporogenesis/microgametogenesis and megasporogenesis/megagameto-genesis to generate precise developmental data for these lines. Principal results Male and female cyathia have distinct developmental phases. Pollen viability was high during immature stages of plant development; however, pollen mortality was common at later stages. Pollen trimorphism in male gametophytes towards the larger or smaller pollen size, as compared with normal size, was observed. Ten characteristic events were identified in male gametogenesis and six in female gametogenesis that were correlated with flower bud diameter. Male gametophyte diameter at different developmental stages was also determined. Conclusions Results indicate that the three lines did not differ significantly, except regarding a few morphological aspects such as plant height, flower colour and number of male cyathia. Pollen grains were initially viable, but viability decreased drastically at later stages of growth. Abnormal meiosis or mitosis triggered pollen trimorphism. The demonstrated sequential events of reproductive development generated valuable information at the cellular level, which

  16. Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber.

    PubMed

    Bamidele, Oluwaseun P; Fasogbon, Mofoluwaso B; Oladiran, Dolapo A; Akande, Ebunoluwa O

    2015-11-01

    Nutritional properties of fufu analog produced from co-processing of cassava and cocoyam were studied. Cassava and cocoyam were fermented for 72 h, dried to obtain fufu flour. Proximate, functional, minerals, antinutritional factor, pasting properties, and sensory evaluation of various samples were determined. The results revealed that the moisture contents of the samples showed significant difference from control with values between 6.50 and 7.30%. The protein contents (1.68-4.98%), ash (1.84-4.01%), and crude fiber (1.42-4.56%) showed significant increase with increasing level of cocoyam, while the crude fat and carbohydrate reduced with increase in cocoyam. The minerals also increased with increase in cocoyam level with sample E having the highest value of Magnesium (32.15 mg/100 g). The antinutritional factors were very low and the pasting properties revealed the importance of cocoyam in the fufu analog produced. In conclusion, fufu produced from co-processing of cassava and cocoyam has more nutritional qualities than the common fufu made from cassava alone. PMID:26788301

  17. Physical localization of molecular markers and assignment of the 15th linkage group to chromosome 11 of the karyotype in cassava (Manihot esculenta Crantz) by primed in situ labeling.

    PubMed

    Wang, Y; Wang, J F; Yin, H; Gao, H Q; Zhuang, N S; Liu, J P

    2015-01-01

    Physical localization of molecular markers and assignment of the 15th linkage group to chromosome 11 of the karyotype in cassava (Manihot esculenta Crantz) were achieved using primed in situ labeling. Amplified signals for both the EST507-1 and SSRY13-5 markers were consistently observed in different stages of cell division. A comparison of the length, arm ratio, and other morphological characteristics of somatic metaphase chromosomes in karyotype analysis indicated that the EST507-1 and SSRY13-5 markers were localized on the short and long arm of cassava chromosome 11 with the relative map positions of 41.67 and 23.07, respectively. The physical localization of the 2 markers on chromosome 11 of the karyotype corresponds to their positions on the 15th linkage group in cassava. PMID:26345763

  18. Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars.

    PubMed

    Falade, Kolawole O; Okafor, Chidinma A

    2015-06-01

    Physical, functional and physicochemical properties of flours of five cocoyam (Colocasia spp and Xanthosoma spp) cultivars were evaluated. Colour (L*a*b*) parameters of corms and flours, pasting and functional properties of the flours were determined. Xanthosoma spp showed significantly higher length (95.16-151.46), width (75.29-78.03) and weight (179.20-605.94) than the Colocasia spp., but the parameters did not vary significantly within either Xanthosoma and Colocasia spp. Generally, colour of peeled corms [L* (72.08-78.93); a* (+1.06 - +3.5); b* (+17.65 - +35.80)] was lighter than the flours [L* (69.35-84.97); a* (+0.30 - + 4.76); b* (+4.44 - +23.48)]. The NXs001 showed significantly higher peak (201.71RVU), trough (186.75 RVU), final (289.75 RVU) and setback (103 RVU) viscosities that the other cultivars. Pasting profiles of the cocoyam flours showed similar trend with the NXs001 showing a steeper curve. Pasting temperature and peak time ranged from 87.33 to 92.53 °C and 5.17-6.34 min, respectively. Water absorption capacity, gelling point, pH, foam capacity, bulk density and swelling power varied from 32-69 %, 6.56-7.59, 58.5-72.5 °C, 7.19-14.72 %, 0.94-1.01 g/mL and 3.18-7.36, respectively. PMID:26028725

  19. Genetic transformation of cassava (Manihot esculenta Crantz).

    PubMed

    Li, H Q; Sautter, C; Potrykus, I; Puonti-Kaerlas, J

    1996-06-01

    Genetic engineering can be used to complement traditional breeding methods in crop plant improvement. Transfer of genes from heterologous species provides the means of selectively introducing new traits into crop plants and expanding the gene pool beyond what has been available to traditional breeding systems. The prerequisites for genetic engineering are efficient transformation and tissue culture systems that allow selection and regeneration of transgenic plants. Cassava, an integral plant for food security in developing countries, has until now been recalcitrant to transformation approaches. We report here a method for regenerating stably transformed cassava plants after cocultivation with Agrobacterium tumefaciens, which opens cassava for future improvement via biotechnology. PMID:9630981

  20. Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d'Ivoire.

    PubMed

    Amon, Anon Simplice; Soro, René Yadé; Assemand, Emma Fernande; Dué, Edmond Ahipo; Kouamé, Lucien Patrice

    2014-05-01

    Taro (Colocasia esculenta cv fouê) corm was subjected to different boiling times and the changes in chemical composition and physico-functional properties were investigated using standard method. The change in boiling time led to a significant (P < 0.05) reduction in the moisture, reducing sugars, total sugars, crude fat, crude fibre, total phenolic compound contents and iodine affinity of starch, whereas the total carbohydrate content, water absorption capacity, water solubility index, paste clarity and foam capacity increased significantly (p < 0.05). The crude protein and total ash contents of the flours from taro corm were not affected significantly (p < 0.05) by the change in boiling time. Taro corm flours exhibited highest total carbohydrate, crude fibre, total ash contents, water absorption capacity, iodine affinity of starch and lowest crude protein and fat contents, foaming capacity and water solubility index. Principal component analysis showed that flours from taro corm boiled during 20 min and 15 min were located at the left of the score plot, while flours from raw and boiled taro corm during 10 min had a large positive score in the first principal component. PMID:24803691

  1. Anatomical alterations due to polyploidy in cassava, Manihot esculenta Crantz.

    PubMed

    Nassar, Nagib M A; Graciano-Ribeiro, D; Fernandes, S D C; Araujo, P C

    2008-01-01

    Information on anatomical structure is needed by breeders working on improvement for drought tolerance. For studying the effect of polyploidy on cassava anatomy and its significance to tolerance to drought, we induced a polyploidy type of a selected clone (UnB 530) by applying an aqueous solution of 0.2% colchicine on lateral buds for a period of 12 h. The stem identified as tetraploid was propagated to produce the whole plant. Free-hand cross-sections of the median portion between stem internodes were made. They were clarified using 50% sodium hypochlorite solution, stained with 1% safranin-alcian blue, passed through an ethanol series and butyl acetate and mounted in synthetic resin. The tetraploid type showed more prismatic and druse crystals in the cortical parenchyma, and its pericycle fibers had thicker walls. The secondary xylem of tetraploid types was wider than diploid ones, having thinner walls and less starch. PMID:18551393

  2. Nutritional composition of "gari" analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber.

    PubMed

    Bamidele, Oluwaseun P; Ogundele, Femi G; Ojubanire, Basirat A; Fasogbon, Mofoluwaso B; Bello, Olayide W

    2014-11-01

    Physicochemical properties ofgari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed that the moisture content of all the samples was in the same range (7.28 ± 0.30 to 7.78 ± 0.14%). The protein content (1.57 ± 0.14 to 4.43 ± 0.16), ash (1.89 ± 0.10 to 2.15 ± 0.30), and crude fiber (1.53 ± 0.50 to 2.19 ± 0.10%) showed a significant increase with increase in the level of cocoyam substitution. The fat and carbohydrate content decreased with an increase in cocoyam level. The mineral contents of the samples increased with an increase in cocoyam content with sample F having the highest value of potassium, followed by samples E and D (68 mg/100 g, 35 mg/100 g, and 24 mg/100 g). The antinutritional factors of all the samples were at very low concentration while samples B, C, and D competed favorably with sample A (control) in sensory evaluation. In conclusion, coprocessing of cassava and cocoyam improved the nutritional quality of thegari produced with high level of acceptance from the taste panelist. PMID:25493189

  3. Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber

    PubMed Central

    Bamidele, Oluwaseun P; Ogundele, Femi G; Ojubanire, Basirat A; Fasogbon, Mofoluwaso B; Bello, Olayide W

    2014-01-01

    Physicochemical properties ofgari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed that the moisture content of all the samples was in the same range (7.28 ± 0.30 to 7.78 ± 0.14%). The protein content (1.57 ± 0.14 to 4.43 ± 0.16), ash (1.89 ± 0.10 to 2.15 ± 0.30), and crude fiber (1.53 ± 0.50 to 2.19 ± 0.10%) showed a significant increase with increase in the level of cocoyam substitution. The fat and carbohydrate content decreased with an increase in cocoyam level. The mineral contents of the samples increased with an increase in cocoyam content with sample F having the highest value of potassium, followed by samples E and D (68 mg/100 g, 35 mg/100 g, and 24 mg/100 g). The antinutritional factors of all the samples were at very low concentration while samples B, C, and D competed favorably with sample A (control) in sensory evaluation. In conclusion, coprocessing of cassava and cocoyam improved the nutritional quality of thegari produced with high level of acceptance from the taste panelist. PMID:25493189

  4. A geographic distribution database of Mononychellus mites (Acari, Tetranychidae) on cassava (Manihot esculenta)

    PubMed Central

    Vásquez-Ordóñez, Aymer Andrés; Parsa, Soroush

    2014-01-01

    Abstract The genus Mononychellus is represented by 28 herbivorous mites. Some of them are notorious pests of cassava (Manihot esculenta Crantz), a primary food crop in the tropics. With the exception of Mononychellus tanajoa (Bondar), their geographic distribution is not widely known. This article therefore reports observational and specimen-based occurrence data of Mononychellus species associated with cassava. The dataset consists of 1,513 distribution records documented by the International Center for Tropical Agriculture (CIAT) between 1975 and 2012. The specimens are held at CIAT’s Arthropod Reference Collection (CIATARC). Most of the records are from the genus’ native range in South America and were documented between 1980 and 2000. Approximately 61% of the records belong to M. tanajoa, 25% to M. caribbeanae (McGregor), 10% to M. mcgregori (Flechtmann and Baker) and 2% to M. planki (McGregor). The complete dataset is available in Darwin Core Archive format via the Global Biodiversity Information Facility (GBIF). PMID:24899828

  5. Functional properties of thermally treated legume flours.

    PubMed

    Nagmani, B; Prakash, J

    1997-05-01

    Functional properties of four thermally treated decorticated legume flours namely, bengal gram (Cicer arietinum), black gram (Phaseolus f1p4o Roxb.), green gram (Phaseolus aureus Roxb.) and lentils (Lens esculenta) were studied. Samples with moisture levels of 3.2, 3.3, 1.3 and 5.0% for all four were subjected to dry heat treatment in a covered vessel in pressure cooker. (Untreated flours served as controls. Thermal treatment lowered nitrogen solubility profiles of all flours and increased water absorption capacities in bengal gram (146) black gram (451) and lentil (206) over control values of 138, 441 and 180 ml/100 g of flour respectively. Fat absorption capacities decreased in thermally treated bengal gram and black gram (242 and 292) as against 298 and 303 ml/100 g for untreated samples respectively. Foaming capacity also showed a decrease in thermally treated bengal gram and black gram by 28 and 53% respectively over controls. Two deep fat fried Indian products namely, 'Seviya' and 'Chakli' were prepared using two of the legumes. Proximate compositional analysis revealed that products prepared with thermally treated flours absorbed less fat. The sensory scores for appearance, texture, flavour and overall quality obtained by Seviya were 6.04, 6.20, 5.98 and 6.40 for products prepared with untreated flour and 5.74, 5.78, 5.70 and 5.68 for product prepared with treated flour respectively. Chakli prepared with thermally treated flour obtained significantly lower scores of 6.08, 5.2, 5.42, and 5.88 as against 6.78, 6.68, 6.68 and 6.88 obtained by products prepared with untreated flour for similar attributes. PMID:9205596

  6. Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz).

    PubMed

    Rolland-Sabaté, Agnès; Sanchez, Teresa; Buléon, Alain; Colonna, Paul; Ceballos, Hernan; Zhao, Shan-Shan; Zhang, Peng; Dufour, Dominique

    2013-02-15

    The aim of this work was to characterize the amylopectin of low amylose content cassava starches obtained from transgenesis comparatively with a natural waxy cassava starch (WXN) discovered recently in CIAT (International Center for Tropical Agriculture). Macromolecular features, starch granule morphology, crystallinity and thermal properties of these starches were determined. M¯(w) of amylopectin from the transgenic varieties are lower than WXN. Branched and debranched chain distributions analyses revealed slight differences in the branching degree and structure of these amylopectins, principally on DP 6-9 and DP>37. For the first time, a deep structural characterization of a series of transgenic lines of waxy cassava was carried out and the link between structural features and the mutated gene expression approached. The transgenesis allows to silenced partially or totally the GBSSI, without changing deeply the starch granule ultrastructure and allows to produce clones with similar amylopectin as parental cassava clone. PMID:23399176

  7. Cloning and characterization of a tuberous root-specific promoter from cassava (Manihot esculenta Crantz).

    PubMed

    Koehorst-van Putten, Herma J J; Wolters, Anne-Marie A; Pereira-Bertram, Isolde M; van den Berg, Hans H J; van der Krol, Alexander R; Visser, Richard G F

    2012-12-01

    In order to obtain a tuberous root-specific promoter to be used in the transformation of cassava, a 1,728 bp sequence containing the cassava granule-bound starch synthase (GBSSI) promoter was isolated. The sequence proved to contain light- and sugar-responsive cis elements. Part of this sequence (1,167 bp) was cloned into binary vectors to drive expression of the firefly luciferase gene. Cassava cultivar Adira 4 was transformed with this construct or a control construct in which the luciferase gene was cloned behind the 35S promoter. Luciferase activity was measured in leaves, stems, roots and tuberous roots. As expected, the 35S promoter induced luciferase activity in all organs at similar levels, whereas the GBSSI promoter showed very low expression in leaves, stems and roots, but very high expression in tuberous roots. These results show that the cassava GBSSI promoter is an excellent candidate to achieve tuberous root-specific expression in cassava. PMID:23132522

  8. Regeneration of transgenic cassava plants (Manihot esculenta Crantz) from microbombarded embryogenic suspension cultures.

    PubMed

    Schöpke, C; Taylor, N; Cárcamo, R; Konan, N K; Marmey, P; Henshaw, G G; Beachy, R N; Fauquet, C

    1996-06-01

    A protocol was established for the introduction of DNA into embryogenic suspension-derived tissues of cassava via microparticle bombardment, for the selection of genetically transformed cells, and for the regeneration of fully transgenic plants from these cells. The plasmid DNA used for bombardment contained a gene encoding neomycin phosphotransferase (nptII) and a gene encoding beta-glucuronidase (uidA). Selection of bombarded tissue with paromomycin resulted in the establishment of putative transgenic embryogenic calli. In most of these calli, beta-glucuronidase was detected histochemically. Molecular analysis of paromomycin-resistant embryogenic calli and of plants regenerated from these calli, confirmed the stable integration of bombarded DNA into the cassava genome. PMID:9630980

  9. The cassava (Manihot esculenta Crantz) root proteome: protein identification and differential expression.

    PubMed

    Sheffield, Jeanne; Taylor, Nigel; Fauquet, Claude; Chen, Sixue

    2006-03-01

    Using high-resolution 2-DE, we resolved proteins extracted from fibrous and tuberous root tissues of 3-month-old cassava plants. Gel image analysis revealed an average of 1467 electrophoretically resolved spots on the fibrous gels and 1595 spots on the tuberous gels in pH 3-10 range. Protein spots from both sets of gels were digested with trypsin. The digests were subjected to nanoelectrospray quadrupole TOF tandem mass analysis. Currently, we have obtained 299 protein identifications for 292 gel spots corresponding to 237 proteins. The proteins span various functional categories from energy, primary and secondary metabolism, disease and defense, destination and storage, transport, signal transduction, protein synthesis, cell structure, and transcription to cell growth and division. Gel image analysis has shown unique, as well as up- and down-regulated proteins, present in the tuberous and the fibrous tissues. Quantitative and qualitative analysis of the cassava root proteome is an important step towards further characterization of differentially expressed proteins and the elucidation of the mechanisms underlying the development and biological functions of the two types of roots. PMID:16421938

  10. Protein extraction and enzymatic hydrolysis of ammonia-treated cassava leaves (Manihot esculenta Crantz).

    PubMed

    Urribarrí, Lauris; Chacón, David; González, Orlaidy; Ferrer, Alexis

    2009-05-01

    In the present work, cassava leaves were treated with 0.5 kg ammonia/kg dry matter at 78 degrees C and 30% moisture content in a 2-kg reactor. Protein extraction was carried out with a calcium hydroxide solution (pH 10) for 30 min at several temperatures (30 degrees C, 45 degrees C, 60 degrees C, 75 degrees C, and 90 degrees C) and solid/liquid ratios (1:10 and 1:15) in a thermostatized bath. Soluble protein content of the extracts was determined by Lowry's method. Dry substrate concentrations of 5%, 7.5%, and 10% and enzyme doses of 2 and 5 IU/g dry matter were used for the enzymatic hydrolysis in an orbital incubator at 50 degrees C and 100 rpm. Both cellulase and xylanase were used. Reducing sugars produced were determined with the dinitrosalicylic acid method. The highest protein extraction yield for the ammonia-treated leaves was 29.10%, which was 50% higher than with the untreated leaves (20%), and was obtained at 90 degrees C with a 1:10 solid/liquid ratio. The concentrate had a protein content of 36.35% and the amino acid profile was suitable for swine and poultry. The highest sugar yield was 54.72% with respect to theoretical and was obtained with 5% solids and an enzyme dose of 5 IU/g dry matter. This yield was 3.4 times higher than the yield of the untreated leaves (16.13%). These results indicate that cassava leaves have a great potential for animal feeding and ethanol production. Both protein extraction and sugar yields may be enhanced by optimizing the ammonia treatment. PMID:19067247

  11. Molecular Evolution and Functional Divergence of Soluble Starch Synthase Genes in Cassava (Manihot Esculenta Crantz)

    PubMed Central

    Yang, Zefeng; Wang, Yifan; Xu, Shuhui; Xu, Chenwu; Yan, Changjie

    2013-01-01

    Soluble starch synthases (SSs) are major enzymes involved in starch biosynthesis in plants. Cassava starch has many remarkable characteristics, which should be influenced by the evolution of SS genes in this starchy root crop. In this work, we performed a comprehensive phylogenetic and evolutionary analysis of the soluble starch synthases in cassava. Genome-wide identification showed that there are 9 genes encoding soluble starch synthases in cassava. All of the soluble starch synthases encoded by these genes contain both Glyco_transf_5 and Glycos_transf_1 domains, and a correlation analysis showed evidence of coevolution between these 2 domains in cassava SS genes. The SS genes in land plants can be divided into 6 subfamilies that were formed before the origin of seed plants, and species-specific expansion has contributed to the evolution of this family in cassava. A functional divergence analysis for this family provided statistical evidence for shifted evolutionary rates between the subfamilies of land plant soluble starch synthases. Although the main selective pressure acting on land plant SS genes was purifying selection, our results also revealed that point mutation with positive selection contributed to the evolution of 2 SS genes in cassava. The remarkable cassava starch characteristics might be the result of both the duplication and adaptive selection of SS genes. PMID:23888108

  12. Unraveling complex viral infections in cassava (Manihot esculenta Crantz) from Colombia.

    PubMed

    Carvajal-Yepes, Monica; Olaya, Cristian; Lozano, Ivan; Cuervo, Maritza; Castaño, Mauricio; Cuellar, Wilmer J

    2014-06-24

    In the Americas, different disease symptoms have been reported in cassava including leaf mosaics, vein clearings, mottles, ring spots, leaf distortions and undeveloped and deformed storage roots. Some viruses have been identified and associated with these symptoms while others have been reported in symptomless plants or latent infections. We observed that reoviruses associated with severe root symptoms (RS) of Cassava Frogskin Disease (CFSD) are not associated with leaf symptoms (LS) observed in the cassava indicator plant 'Secundina'. Neither were these LS associated with the previously characterized Cassava common mosaic virus, Cassava virus X, Cassava vein mosaic virus or phytoplasma, suggesting the presence of additional pathogens. In order to explain LS observed in cassava we used a combination of biological, serological and molecular tests. Here, we report three newly described viruses belonging to the families Secoviridae, Alphaflexiviridae and Luteoviridae found in cassava plants showing severe RS associated with CFSD. All tested plants were infected by a mix of viruses that induced distinct LS in 'Secundina'. Out of the three newly described viruses, a member of family Secoviridae could experimentally induce LS in single infection. Our results confirm the common occurrence of complex viral infections in cassava field-collected since the 1980s. PMID:24374265

  13. Bio-ethanol production from non-food parts of cassava (Manihot esculenta Crantz).

    PubMed

    Nuwamanya, Ephraim; Chiwona-Karltun, Linley; Kawuki, Robert S; Baguma, Yona

    2012-05-01

    Global climate issues and a looming energy crisis put agriculture under pressure in Sub-Saharan Africa. Climate adaptation measures must entail sustainable development benefits, and growing crops for food as well as energy may be a solution, removing people from hunger and poverty without compromising the environment. The present study investigated the feasibility of using non-food parts of cassava for energy production and the promising results revealed that at least 28% of peels and stems comprise dry matter, and 10 g feedstock yields >8.5 g sugar, which in turn produced >60% ethanol, with pH ≈ 2.85, 74-84% light transmittance and a conductivity of 368 mV, indicating a potential use of cassava feedstock for ethanol production. Thus, harnessing cassava for food as well as ethanol production is deemed feasible. Such a system would, however, require supportive policies to acquire a balance between food security and fuel. PMID:22535425

  14. Comparison of Leaf Proteomes of Cassava (Manihot esculenta Crantz) Cultivar NZ199 Diploid and Autotetraploid Genotypes

    PubMed Central

    An, Feifei; Fan, Jie; Li, Jun; Li, Qing X.; Li, Kaimian; Zhu, Wenli; Wen, Feng; Carvalho, Luiz J. C. B.; Chen, Songbi

    2014-01-01

    Cassava polyploid breeding has drastically improved our knowledge on increasing root yield and its significant tolerance to stresses. In polyploid cassava plants, increases in DNA content highly affect cell volumes and anatomical structures. However, the mechanism of this effect is poorly understood. The purpose of the present study was to compare and validate the changes between cassava cultivar NZ199 diploid and autotetraploid at proteomic levels. The results showed that leaf proteome of cassava cultivar NZ199 diploid was clearly differentiated from its autotetraploid genotype using 2-DE combined MS technique. Sixty-five differential protein spots were seen in 2-DE image of autotetraploid genotype in comparison with that of diploid. Fifty-two proteins were identified by MALDI-TOF-MS/MS, of which 47 were up-regulated and 5 were down-regulated in autotetraploid genotype compared with diploid genotype. The classified functions of 32 up-regulated proteins were associated with photosynthesis, defense system, hydrocyanic acid (HCN) metabolism, protein biosynthesis, chaperones, amino acid metabolism and signal transduction. The remarkable variation in photosynthetic activity, HCN content and resistance to salt stress between diploid and autotetraploid genotypes is closely linked with expression levels of proteomic profiles. The analysis of protein interaction networks indicated there are direct interactions between the 15 up-regulation proteins involved in the pathways described above. This work provides an insight into understanding the protein regulation mechanism of cassava polyploid genotype, and gives a clue to improve cassava polyploidy breeding in increasing photosynthesis and resistance efficiencies. PMID:24727655

  15. Comparison of leaf proteomes of cassava (Manihot esculenta Crantz) cultivar NZ199 diploid and autotetraploid genotypes.

    PubMed

    An, Feifei; Fan, Jie; Li, Jun; Li, Qing X; Li, Kaimian; Zhu, Wenli; Wen, Feng; Carvalho, Luiz J C B; Chen, Songbi

    2014-01-01

    Cassava polyploid breeding has drastically improved our knowledge on increasing root yield and its significant tolerance to stresses. In polyploid cassava plants, increases in DNA content highly affect cell volumes and anatomical structures. However, the mechanism of this effect is poorly understood. The purpose of the present study was to compare and validate the changes between cassava cultivar NZ199 diploid and autotetraploid at proteomic levels. The results showed that leaf proteome of cassava cultivar NZ199 diploid was clearly differentiated from its autotetraploid genotype using 2-DE combined MS technique. Sixty-five differential protein spots were seen in 2-DE image of autotetraploid genotype in comparison with that of diploid. Fifty-two proteins were identified by MALDI-TOF-MS/MS, of which 47 were up-regulated and 5 were down-regulated in autotetraploid genotype compared with diploid genotype. The classified functions of 32 up-regulated proteins were associated with photosynthesis, defense system, hydrocyanic acid (HCN) metabolism, protein biosynthesis, chaperones, amino acid metabolism and signal transduction. The remarkable variation in photosynthetic activity, HCN content and resistance to salt stress between diploid and autotetraploid genotypes is closely linked with expression levels of proteomic profiles. The analysis of protein interaction networks indicated there are direct interactions between the 15 up-regulation proteins involved in the pathways described above. This work provides an insight into understanding the protein regulation mechanism of cassava polyploid genotype, and gives a clue to improve cassava polyploidy breeding in increasing photosynthesis and resistance efficiencies. PMID:24727655

  16. Toward better understanding of postharvest deterioration: biochemical changes in stored cassava (Manihot esculenta Crantz) roots.

    PubMed

    Uarrota, Virgílio Gavicho; Nunes, Eduardo da Costa; Peruch, Luiz Augusto Martins; Neubert, Enilto de Oliveira; Coelho, Bianca; Moresco, Rodolfo; Domínguez, Moralba Garcia; Sánchez, Teresa; Meléndez, Jorge Luis Luna; Dufour, Dominique; Ceballos, Hernan; Becerra Lopez-Lavalle, Luis Augusto; Hershey, Clair; Rocha, Miguel; Maraschin, Marcelo

    2016-05-01

    Food losses can occur during production, postharvest, and processing stages in the supply chain. With the onset of worldwide food shortages, interest in reducing postharvest losses in cassava has been increasing. In this research, the main goal was to evaluate biochemical changes and identify the metabolites involved in the deterioration of cassava roots. We found that high levels of ascorbic acid (AsA), polyphenol oxidase (PPO), dry matter, and proteins are correlated with overall lower rates of deterioration. On the other hand, soluble sugars such as glucose and fructose, as well as organic acids, mainly, succinic acid, seem to be upregulated during storage and may play a role in the deterioration of cassava roots. Cultivar Branco (BRA) was most resilient to postharvest physiological deterioration (PPD), while Oriental (ORI) was the most susceptible. Our findings suggest that PPO, AsA, and proteins may play a distinct role in PPD delay. PMID:27247771

  17. Comparative Proteome Analysis of the Tuberous Roots of Six Cassava (Manihot esculenta) Varieties Reveals Proteins Related to Phenotypic Traits.

    PubMed

    Schmitz, Gabriela Justamante Händel; de Magalhães Andrade, Jonathan; Valle, Teresa Losada; Labate, Carlos Alberto; do Nascimento, João Roberto Oliveira

    2016-04-27

    Cassava (Manihot esculenta Crantz) is a staple food and an important source of starch, and the attributes of its tuberous root largely depend on the variety. The proteome of cassava has been investigated; however, to date, no study has focused on varieties that reveal the molecular basis of phenotypical characteristics. Therefore, we aimed to compare the proteome of the tuberous roots of six cassava varieties that differed in carbohydrates, carotenoids, and resistance to diseases, among other attributes. Two-dimensional gels showed 146 differential spots between the varieties, and the functional roles of some differential proteins were correlated to phenotypic characteristics of the varieties, such as the amount of carbohydrates or carotenoids and the resistance to biotic or abiotic stresses. The results obtained here highlight elements that might help to direct the improvement of new cultivars of cassava, which is an economically and socially relevant crop worldwide. PMID:26982619

  18. Transgenic biofortification of the starchy staple cassava (Manihot esculenta) generates a novel sink for protein.

    PubMed

    Abhary, Mohammad; Siritunga, Dimuth; Stevens, Gene; Taylor, Nigel J; Fauquet, Claude M

    2011-01-01

    Although calorie dense, the starchy, tuberous roots of cassava provide the lowest sources of dietary protein within the major staple food crops (Manihot esculenta Crantz). (Montagnac JA, Davis CR, Tanumihardjo SA. (2009) Compr Rev Food Sci Food Saf 8:181-194). Cassava was genetically modified to express zeolin, a nutritionally balanced storage protein under control of the patatin promoter. Transgenic plants accumulated zeolin within de novo protein bodies localized within the root storage tissues, resulting in total protein levels of 12.5% dry weight within this tissue, a fourfold increase compared to non-transgenic controls. No significant differences were seen for morphological or agronomic characteristics of transgenic and wild type plants in the greenhouse and field trials, but relative to controls, levels of cyanogenic compounds were reduced by up to 55% in both leaf and root tissues of transgenic plants. Data described here represent a proof of concept towards the potential transformation of cassava from a starchy staple, devoid of storage protein, to one capable of supplying inexpensive, plant-based proteins for food, feed and industrial applications. PMID:21283593

  19. Development of retrotransposon-based markers IRAP and REMAP for cassava (Manihot esculenta).

    PubMed

    Kuhn, B C; Mangolin, C A; Souto, E R; Vicient, C M; Machado, M F P S

    2016-01-01

    Retrotransposons are abundant in the genomes of plants. In the present study, inter-retrotransposon amplified polymorphism (IRAP) and retrotransposon-microsatellite amplified polymorphism (REMAP) markers were developed for the cassava genome (Manihot esculenta Crantz). Four cassava cultivars (Fécula Branca, IPR-União, Olho Junto, and Tamboara, two samples per cultivar) were used to obtain IRAP and REMAP fingerprints. Twelve designed primers were amplified alone and in combinations. The 42 IRAP/REMAP primer combinations amplified 431 DNA segments (bands; markers) of which 36 (8.36%) were polymorphic. The largest number of informative markers (16) was detected using the primers AYF2 and AYF2xAYF4. The number of bands for each primer varied from 3 to 16, with an average of 10.26 amplified segments per primer. The size of the amplified products ranged between 100 and 7000 bp. The AYF2 primer generated the highest number of amplified segments and showed the highest number of polymorphic bands (68.75%). Two samples of each cassava cultivar were used to illustrate the usefulness and the polymorphism of IRAP/REMAP markers. IRAP and REMAP markers produced a high number of reproducible bands, and might be informative and reliable for investigation of genetic diversity and relationships among cassava cultivars. PMID:27173210

  20. [Allergenicity of lupin flour].

    PubMed

    Leduc, V; Moneret-Vautrin, D A; Guérin, L

    2002-06-01

    Lupin flour is used in human food for its high quality nutritional and functional qualities. The frequency of crossed allergy between lupin flour and peanuts, both members of the family of Leguminosae, is strong, since 68% of patients who are allergic to peanut have shown positive reactions to lupin flour when tested by TPO-DA. Cases of isolated allergy to lupin flour without pre-existence of peanut allergy as well as workplace asthma by inhalation are also rarely seen. The specific allergens of lupin and those that participate in crosses with peanut have been studied by SDS-PAGE and immunoblot. The diversity of allergens contained in different lupin flour has also been studied. Further, the detection of lupin flour in a "pizza" flour which induced a strong allergic reaction exposed its eventual implication as a masked allergen. PMID:12134645

  1. Comparative analysis of virus-derived small RNAs within cassava (Manihot esculenta Crantz) infected with cassava brown streak viruses

    PubMed Central

    Ogwok, Emmanuel; Ilyas, Muhammad; Alicai, Titus; Rey, Marie E.C.; Taylor, Nigel J.

    2016-01-01

    Infection of plant cells by viral pathogens triggers RNA silencing, an innate antiviral defense mechanism. In response to infection, small RNAs (sRNAs) are produced that associate with Argonaute (AGO)-containing silencing complexes which act to inactivate viral genomes by posttranscriptional gene silencing (PTGS). Deep sequencing was used to compare virus-derived small RNAs (vsRNAs) in cassava genotypes NASE 3, TME 204 and 60444 infected with the positive sense single-stranded RNA (+ssRNA) viruses cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV), the causal agents of cassava brown streak disease (CBSD). An abundance of 21–24 nt vsRNAs was detected and mapped, covering the entire CBSV and UCBSV genomes. The 21 nt vsRNAs were most predominant, followed by the 22 nt class with a slight bias toward sense compared to antisense polarity, and a bias for adenine and uracil bases present at the 5′-terminus. Distribution and frequency of vsRNAs differed between cassava genotypes and viral genomes. In susceptible genotypes TME 204 and 60444, CBSV-derived sRNAs were seen in greater abundance than UCBSV-derived sRNAs. NASE 3, known to be resistant to UCBSV, accumulated negligible UCBSV-derived sRNAs but high populations of CBSV-derived sRNAs. Transcript levels of cassava homologues of AGO2, DCL2 and DCL4, which are central to the gene-silencing complex, were found to be differentially regulated in CBSV- and UCBSV-infected plants across genotypes, suggesting these proteins play a role in antiviral defense. Irrespective of genotype or viral pathogen, maximum populations of vsRNAs mapped to the cytoplasmic inclusion, P1 and P3 protein-encoding regions. Our results indicate disparity between CBSV and UCBSV host-virus interaction mechanisms, and provide insight into the role of virus-induced gene silencing as a mechanism of resistance to CBSD. PMID:26811902

  2. Phylogeny and expression pattern of starch branching enzyme family genes in cassava (Manihot esculenta Crantz) under diverse environments.

    PubMed

    Pei, Jinli; Wang, Huijun; Xia, Zhiqiang; Liu, Chen; Chen, Xin; Ma, Pingan; Lu, Cheng; Wang, Wenquan

    2015-08-01

    Starch branching enzyme (SBE) is one of the key enzymes involved in starch biosynthetic metabolism. In this study, six SBE family genes were identified from the cassava genome. Phylogenetic analysis divided the MeSBE family genes into dicot family A, B, C, and the new group. Tissue-specific analysis showed that MeSBE2.2 was strongly expressed in leaves, stems cortex, and root stele, and MeSBE3 had high expression levels in stem cortex and root stele of plants in the rapid growth stage under field condition, whereas the expression levels of MeSBE2.1, MeSBE4, and MeSBE5 were low except for in stems cortex. The transcriptional activity of MeSBE2.2 and MeSBE3 was higher compared with other members and gradually increased in the storage roots during root growth process, while the other MeSBE members normally remained low expression levels. Expression of MeSBE2.2 could be induced by salt, drought, exogenous abscisic acid, jasmonic acid, and salicylic acid signals, while MeSBE3 had positive response to drought, salt, exogenous abscisic acid, and salicylic acid in leaves but not in storage root, indicating that they might be more important in starch biosynthesis pathway under diverse environments. PMID:25981533

  3. Effect of feeding cassava (Manihot esculenta Crantz) root meal on growth performance, hydrocyanide intake and haematological parameters of broiler chicks.

    PubMed

    Akapo, Abiola Olajetemi; Oso, Abimbola Oladele; Bamgbose, Adeyemi Mustapha; Sanwo, Kehinde A; Jegede, Adebayo Vincent; Sobayo, Richard Abayomi; Idowu, Olusegun Mark; Fan, Juexin; Li, Lili; Olorunsola, Rotimi A

    2014-10-01

    The effect of feeding cassava root meal on growth performance, hydrocyanide intake, haematological indices and serum thiocyanate concentration of broiler chicks was investigated using 300-day-old male broilers. There were five dietary treatments arranged in a 2 × 2 + 1 factorial arrangement of two processing methods of cassava root (peeled and unpeeled) included at two levels (100 and 200 g/kg) plus a control diet (maize-based diet, containing no cassava root). Each treatment was replicated six times with ten birds per replicate. The feeding trial lasted for 28 days. Control-fed birds had the highest overall (P < 0.01) final liveweight and weight gain, least (P < 0.05) hydrocyanide (HCN) intake and best (P < 0.05) feed-to-gain ratio. Chicks fed with control and diet containing 100 g/kg peeled cassava root meal (PCRM) had the least (P < 0.05) feed cost per weight gain. Chicks fed with diet containing 100 g/kg cassava root meal had higher (P < 0.05) final liveweight and weight gain and reduced (P < 0.05) HCN intake than chicks fed with diet containing 200 g/kg cassava root meal. Dietary inclusion of peeled cassava root meal (PCRM) for broiler chicks resulted in increased final liveweight (P < 0.05), weight gain (P < 0.01) and feed intake (P < 0.01) when compared with birds fed with diet containing unpeeled cassava root meal (UCRM). The least (P < 0.01) final liveweight and weight gain and worst (P < 0.05) feed-to-gain ratio were obtained with chicks fed with diet containing 200 g/kg UCRM. Increased dietary inclusion levels of cassava root resulted in significant increase (P < 0.05) in white blood cell (WBC) count, heterophil count and serum thiocyanate concentration. In comparison with chicks fed with diet containing UCRM, dietary inclusion of PCRM resulted in increased (P < 0.05) red blood cell (RBC) count and haemoglobin (Hb) concentration and reduced (P < 0.05) white blood cell (WBC) count and serum thiocyanate concentration. Although inclusion of 100 g/kg PCRM showed some economic sense, dietary inclusion of either peeled or unpeeled cassava root poses a threat on growth and health status of broiler chicks. PMID:24913764

  4. The Metabolic Effects of Consumption of Yellow Cassava (Manihot esculenta Crantz) on Some Biochemical Parameters in Experimental Rats.

    PubMed

    Udeme, Nelson; Okafor, Polycarp; Eleazu, Chinedum

    2015-01-01

    The metabolism of yellow cassava (variety TMS 01/1368) was investigated in male albino rats fed a diet containing yellow cassava for 7 to 28 days. There were significant increases (P < 0.05) in total and free cyanide and thiocyanate in the sera and urine samples of the experimental rats compared with the control, significant increases (P < 0.05) in serum glucose, alanine aminotransaminase, aspartate aminotransaminase, and alkaline phosphatase levels of the experimental rats compared with the control, significant decreases (P < 0.05) in serum albumin of the experimental rats compared with the control, but no significant differences (P > 0.05) in the serum total proteins of the experimental rats compared with the control. The experimental rats treated for 7, 14, 21, or 28 days exhibited body weight decreases of 5.11%, 11.10%, 19.16%, and 24.18%, respectively, whereas the control group showed 9.17% gain in body weight. Total and free cyanide concentrations were detected in the liver, kidney, and heart of most of the rats in both the experimental and control groups, except for free cyanide in the control group that was not detected. Metabolism of the yellow cassava variety in experimental rats was capable of exposing the animals to cyanide, underscoring the need for its proper processing before consumption by humans. PMID:26467190

  5. Utilization of unpeeled cassava (Manihot esculenta Crantz) root meal supplemented with or without charcoal by broiler chickens.

    PubMed

    Oso, A O; Akapo, O; Sanwo, K A; Bamgbose, A M

    2014-06-01

    A 42-day feeding trial was conducted using 480-day-old, male Marshall broilers to study the utilization of unpeeled cassava root meal (UCRM) supplemented with or without 6 g/kg charcoal. The experimental design was laid out in a 3 × 2 factorial arrangement of treatments having three inclusion levels of UCRM (0, 100 and 200 g/kg) with or without 6 g/kg charcoal supplementation. Each treatment consisted of 80 birds replicated eight times with 10 birds per replicate. Main effect of inclusion level of UCRM and supplementation of charcoal showed reduced (p < 0.05) final live weight, weight gain, feed intake and apparent crude protein digestibility of the birds with increasing inclusion levels of UCRM. Birds fed diets supplemented with charcoal showed higher (p < 0.05) final live weight, weight gain and feed intake than birds fed diets without charcoal. Supplementation of charcoal in diet containing 100 g/kg UCRM resulted in improved (p < 0.05) weight gain when compared with birds fed similar diet but not supplemented with charcoal. Broilers fed diet containing no UCRM but supplemented with charcoal had the highest overall (p < 0.05) final live weight and weight gain, while birds fed diet containing 200 g/kg UCRM supplemented with charcoal recorded the poorest (p < 0.05) final live weight and weight gain. Serum glutamate oxaloacetate transaminase (SGOT) and serum thiocyanate concentration increased (p < 0.05) with increasing dietary inclusion levels of UCRM. Dietary supplementation of charcoal resulted in increased (p < 0.05) concentration of serum glucose and cholesterol and reduced (p < 0.05) SGOT concentration. Birds fed diets containing UCRM had high (p < 0.05) serum thiocyanate concentration irrespective of dietary supplementation or not with 6 g/kg charcoal. In conclusion, supplementation of diet containing up to 100 g/kg UCRM with 6 g/kg charcoal showed improved weight gain without any deleterious effect on serum metabolites. PMID:23721067

  6. Factors influencing somatic embryogenesis, regeneration, and Agrobacterium-mediated transformation of cassava (Manihot esculenta Crantz) cultivar TME14.

    PubMed

    Nyaboga, Evans N; Njiru, Joshua M; Tripathi, Leena

    2015-01-01

    Routine production of large numbers of transgenic plants is required to fully exploit advances in cassava biotechnology and support development of improved germplasm for deployment to farmers. This article describes an improved, high-efficiency transformation protocol for recalcitrant cassava cultivar TME14 preferred in Africa. Factors that favor production of friable embryogenic calli (FEC) were found to be use of DKW medium, crushing of organized embryogenic structures (OES) through 1-2 mm sized metal wire mesh, washing of crushed OES tissues and short exposure of tyrosine to somatic embryos; and transformation efficiency was enhanced by use of low Agrobacterium density during co-cultivation, co-centrifugation of FEC with Agrobacterium, germination of paramomycin resistant somatic embryos on medium containing BAP with gradual increase in concentration and variations of the frequency of subculture of cotyledonary-stage embryos on shoot elongation medium. By applying the optimized parameters, FEC were produced for cassava cultivar TME14 and transformed using Agrobacterium strain LBA4404 harboring the binary vector pCAMBIA2301. About 70-80 independent transgenic lines per ml settled cell volume (SCV) of FEC were regenerated on selective medium. Histochemical GUS assays confirmed the expression of gusA gene in transformed calli, somatic embryos and transgenic plants. The presence and integration of the gusA gene were confirmed by PCR and Southern blot analysis, respectively. RT-PCR analysis of transgenic plants confirmed the expression of gusA gene. This protocol demonstrates significantly enhanced transformation efficiency over existing cassava transformation protocols and could become a powerful tool for functional genomics and transferring new traits into cassava. PMID:26113851

  7. The role of ascorbate peroxidase, guaiacol peroxidase, and polysaccharides in cassava (Manihot esculenta Crantz) roots under postharvest physiological deterioration.

    PubMed

    Uarrota, Virgílio Gavicho; Moresco, Rodolfo; Schmidt, Eder Carlos; Bouzon, Zenilda Laurita; Nunes, Eduardo da Costa; Neubert, Enilto de Oliveira; Peruch, Luiz Augusto Martins; Rocha, Miguel; Maraschin, Marcelo

    2016-04-15

    This study aimed to investigate the role of ascorbate peroxidase (APX), guaiacol peroxidase (GPX), polysaccharides, and protein contents associated with the early events of postharvest physiological deterioration (PPD) in cassava roots. Increases in APX and GPX activity, as well as total protein contents occurred from 3 to 5 days of storage and were correlated with the delay of PPD. Cassava samples stained with Periodic Acid-Schiff (PAS) highlighted the presence of starch and cellulose. Degradation of starch granules during PPD was also detected. Slight metachromatic reaction with toluidine blue is indicative of increasing of acidic polysaccharides and may play an important role in PPD delay. Principal component analysis (PCA) classified samples according to their levels of enzymatic activity based on the decision tree model which showed GPX and total protein amounts to be correlated with PPD. The Oriental (ORI) cultivar was more susceptible to PPD. PMID:26617011

  8. Comparative analysis of virus-derived small RNAs within cassava (Manihot esculenta Crantz) infected with cassava brown streak viruses.

    PubMed

    Ogwok, Emmanuel; Ilyas, Muhammad; Alicai, Titus; Rey, Marie E C; Taylor, Nigel J

    2016-04-01

    Infection of plant cells by viral pathogens triggers RNA silencing, an innate antiviral defense mechanism. In response to infection, small RNAs (sRNAs) are produced that associate with Argonaute (AGO)-containing silencing complexes which act to inactivate viral genomes by posttranscriptional gene silencing (PTGS). Deep sequencing was used to compare virus-derived small RNAs (vsRNAs) in cassava genotypes NASE 3, TME 204 and 60444 infected with the positive sense single-stranded RNA (+ssRNA) viruses cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV), the causal agents of cassava brown streak disease (CBSD). An abundance of 21-24nt vsRNAs was detected and mapped, covering the entire CBSV and UCBSV genomes. The 21nt vsRNAs were most predominant, followed by the 22 nt class with a slight bias toward sense compared to antisense polarity, and a bias for adenine and uracil bases present at the 5'-terminus. Distribution and frequency of vsRNAs differed between cassava genotypes and viral genomes. In susceptible genotypes TME 204 and 60444, CBSV-derived sRNAs were seen in greater abundance than UCBSV-derived sRNAs. NASE 3, known to be resistant to UCBSV, accumulated negligible UCBSV-derived sRNAs but high populations of CBSV-derived sRNAs. Transcript levels of cassava homologues of AGO2, DCL2 and DCL4, which are central to the gene-silencing complex, were found to be differentially regulated in CBSV- and UCBSV-infected plants across genotypes, suggesting these proteins play a role in antiviral defense. Irrespective of genotype or viral pathogen, maximum populations of vsRNAs mapped to the cytoplasmic inclusion, P1 and P3 protein-encoding regions. Our results indicate disparity between CBSV and UCBSV host-virus interaction mechanisms, and provide insight into the role of virus-induced gene silencing as a mechanism of resistance to CBSD. PMID:26811902

  9. Cloning, 3D modeling and expression analysis of three vacuolar invertase genes from cassava (Manihot Esculenta Crantz).

    PubMed

    Yao, Yuan; Wu, Xiao-Hui; Geng, Meng-Ting; Li, Rui-Mei; Liu, Jiao; Hu, Xin-Wen; Guo, Jian-Chun

    2014-01-01

    Vacuolar invertase is one of the key enzymes in sucrose metabolism that irreversibly catalyzes the hydrolysis of sucrose to glucose and fructose in plants. In this research, three vacuolar invertase genes, named MeVINV1-3, and with 653, 660 and 639 amino acids, respectively, were cloned from cassava. The motifs of NDPNG (β-fructosidase motif), RDP and WECVD, which are conserved and essential for catalytic activity in the vacuolar invertase family, were found in MeVINV1 and MeVINV2. Meanwhile, in MeVINV3, instead of NDPNG we found the motif NGPDG, in which the three amino acids GPD are different from those in other vacuolar invertases (DPN) that might result in MeVINV3 being an inactivated protein. The N-terminal leader sequence of MeVINVs contains a signal anchor, which is associated with the sorting of vacuolar invertase to vacuole. The overall predicted 3D structure of the MeVINVs consists of a five bladed β-propeller module at N-terminus domain, and forms a β-sandwich module at the C-terminus domain. The active site of the protein is situated in the β-propeller module. MeVINVs are classified in two subfamilies, α and β groups, in which α group members of MeVINV1 and 2 are highly expressed in reproductive organs and tuber roots (considered as sink organs), while β group members of MeVINV3 are highly expressed in leaves (source organs). All MeVINVs are highly expressed in leaves, while only MeVINV1 and 2 are highly expressed in tubers at cassava tuber maturity stage. Thus, MeVINV1 and 2 play an important role in sucrose unloading and starch accumulation, as well in buffering the pools of sucrose, hexoses and sugar phosphates in leaves, specifically at later stages of plant development. PMID:24838076

  10. Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking

    PubMed Central

    Carvalho, Lucia M. J.; Oliveira, Alcides R. G.; Godoy, Ronoel L. O.; Pacheco, Sidney; Nutti, Marília R.; de Carvalho, José L. V.; Pereira, Elenilda J.; Fukuda, Wânia G.

    2012-01-01

    Background Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. Objectives The aim of this study was to evaluate the total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design The total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. Results The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total β-carotene from 1.99 to 10.32 µg/g. The β-carotene predominated in all the roots. The Híbrido 2003 14 08 cultivar presented the highest β-carotene content after cooking methods 1 and 3. The 1153 – Klainasik cultivar presented the highest 9-Z-β-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 – Vermelhinha and that of β-carotene for the Híbrido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or β-carotene retention in all the cultivars. Conclusion Differences were found in the cooking methods among the samples regarding total carotenoid or β-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or β-carotene retention were observed and can minimize vitamin A deficiency in low-income populations. PMID:22468142

  11. Effect of elevated CO2 concentration and nitrate: ammonium ratios on gas exchange and growth of cassava (Manihot esculenta Crantz)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study evaluated how different nitrogen forms affect growth and photosynthetic responses of cassava to CO2 concentration. Cassava was grown in 12-L pots in a greenhouse (30/25o C day / night) at 390 or 750 ppm of CO2. Three nitrogen treatments were applied: (a) 12 mM NO3-, (b) 6 mM NO3- + 6 mM N...

  12. Factors influencing somatic embryogenesis, regeneration, and Agrobacterium-mediated transformation of cassava (Manihot esculenta Crantz) cultivar TME14

    PubMed Central

    Nyaboga, Evans N.; Njiru, Joshua M.; Tripathi, Leena

    2015-01-01

    Routine production of large numbers of transgenic plants is required to fully exploit advances in cassava biotechnology and support development of improved germplasm for deployment to farmers. This article describes an improved, high-efficiency transformation protocol for recalcitrant cassava cultivar TME14 preferred in Africa. Factors that favor production of friable embryogenic calli (FEC) were found to be use of DKW medium, crushing of organized embryogenic structures (OES) through 1–2 mm sized metal wire mesh, washing of crushed OES tissues and short exposure of tyrosine to somatic embryos; and transformation efficiency was enhanced by use of low Agrobacterium density during co-cultivation, co-centrifugation of FEC with Agrobacterium, germination of paramomycin resistant somatic embryos on medium containing BAP with gradual increase in concentration and variations of the frequency of subculture of cotyledonary-stage embryos on shoot elongation medium. By applying the optimized parameters, FEC were produced for cassava cultivar TME14 and transformed using Agrobacterium strain LBA4404 harboring the binary vector pCAMBIA2301. About 70–80 independent transgenic lines per ml settled cell volume (SCV) of FEC were regenerated on selective medium. Histochemical GUS assays confirmed the expression of gusA gene in transformed calli, somatic embryos and transgenic plants. The presence and integration of the gusA gene were confirmed by PCR and Southern blot analysis, respectively. RT-PCR analysis of transgenic plants confirmed the expression of gusA gene. This protocol demonstrates significantly enhanced transformation efficiency over existing cassava transformation protocols and could become a powerful tool for functional genomics and transferring new traits into cassava. PMID:26113851

  13. Cyanide and Aflatoxin Loads of Processed Cassava (Manihot esculenta) Tubers (Garri) in Njaba, Imo State, Nigeria

    PubMed Central

    Chikezie, Paul Chidoka; Ojiako, Okey A.

    2013-01-01

    Objectives: The present study sought to investigate the role of palm oil, in conjunction with the duration of fermentation, on cyanide and aflatoxin (AFT) loads of processed cassava tubers (Garri). Materials and Methods: Matured cassava (Manihot esculenta Crantz) tubers were harvested from three different locations (Akunna, Mkporo-Oji and Durungwu) in Njaba Local Government Area, Imo State, Nigeria. The cassava tubers were processed into Garri according to standard schemes with required modifications and measured for cyanide content using titrimetric methods. Samples of Garri for determination of AFT levels were stored for 30 days before the commencement of spectrophotometric analysis. Results: Cyanide content of peeled cassava tubers was within the range of 4.07 ± 0.16-5.20 ± 0.19 mg hydrocyanic acid (HCN) equivalent/100 g wet weight, whereas the various processed cassava tubers was within the range of 1.44 ± 0.34-3.95 ± 0.23 mg HCN equivalents/100 g. For the 48 h fermentation scheme, Garri treated with palm oil exhibited marginal reduction in cyanide contents by 0.96%, 3.52% and 3.69%, whereas 4 h fermentation scheme is in concurrence with palm oil treatment caused 4.42%, 7.47% and 5.15% elimination of cyanide contents compared with corresponding untreated Garri samples (P > 0.05). Levels of AFT of the various Garri samples ranged between 0.26 ± 0.07 and 0.55 ± 0.04 ppb/100 g. There was no significant difference (P > 0.05) in AFT levels among the various samples in relation to their corresponding sources. Conclusion: The present study showed that the 48 h fermentation scheme for Garri production caused significant (P < 0.05) reduction, but did not obliterate the cyanide content of cassava tubers. Conversely, the 48 h fermentation scheme promoted the elevation of AFT levels, but was relatively reduced in Garri samples treated with palm oil. PMID:24403736

  14. Proteomics of Wheat Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat is a major food crop grown on more than 215 million hectares of land throughout the world. Wheat flour provides an important source of protein for human nutrition and is used as a principal ingredient in a wide range of food products, largely because wheat flour, when mixed with water, has un...

  15. Flour Flame Thrower: The "Flaming Potential" of Plain Flour

    ERIC Educational Resources Information Center

    Sandoval, Christopher

    2012-01-01

    Plain flour has a lot of chemical energy packed into it. When the flour is in a clump or pile it does not ignite although it may blacken. This is because there is not enough flour exposed to the oxygen in the air. Aerosolising the flour exposes it to much more oxygen allowing a self sustaining combustion reaction to occur when an ignition source…

  16. Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms.

    PubMed

    Njintang, Nicolas Yanou; Boudjeko, Thaddee; Tatsadjieu, Leopold Ngoune; Nguema-Ona, Eric; Scher, Joel; Mbofung, Carl M F

    2014-05-01

    Tropical roots and tubers generally contain mucilage. These mucilages exhibit unique rheological properties with considerable potential as a food thickener and stabilizer. A one-step extraction procedure was used to isolate starch free mucilage and associated proteins from a number of taro (Colocasia esculenta) varieties. The monosaccharide and amino acid composition, the structural and flow properties were investigated. The results showed that yield of mucilage fraction varied from 30 to 190 g.kg(-1). A negative correlation (r = -0.87; p < 0.05) was observed between the crude protein level and the yield. The monosaccharide profiles revealed that galactose, mannose and arabinose were the main monosaccharides in the hydrolysate of the mucilage. From the 17 amino acids analyzed, aspartic acid/asparagine (14.4-17.2%) and glutamic acid/glutamine (10.3-13.6%) were prominent in the mucilage as well as the flour. No significant differences were observed in the FT-IR spectra and in the viscosity behavior of the mucilage dispersions. The greatest difference in the mucilage is based on its monosaccharide profile while the protein composition, which reflects that of the flour, is relatively stable. PMID:24803696

  17. Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends.

    PubMed

    Reddy, M Kavya; Kuna, Aparna; Devi, N Lakshmi; Krishnaiah, N; Kaur, Charanjit; Nagamalleswari, Y

    2014-09-01

    Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60-80: 20: 20 respectively and moisture was adjusted to 17-20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80 ± 5 °C (heater I) and 95-105 °C (heater II) temperature, 300-350 rpm screw speed, 100 ± 10 °C die temperature and 15 ± 2 kg/h feed rate. The exit diameter of the circular die was 3 mm. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The fiber and energy content of the RTE extruded snack improved in experimental samples prepared using root and tuber flours. A serving of 100 g of the snack can provide more than 400 Kcal and 10 g of protein. The overall acceptability of RTE extruded products made with potato and taro were highly acceptable compared to yam and sweet potato. The study demonstrates utilization of roots and tuber flours as potential and diverse ingredients to enhance the appearance and nutritional properties in RTE extruded snack. PMID:25190848

  18. Quinoa flour in baked products.

    PubMed

    Lorenz, K; Coulter, L

    1991-07-01

    The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin. PMID:1924185

  19. Simulation model of the red flour beetle in flour mills

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Red flour beetle (Tribolium castaneum) is one of the most common insect pests infesting wheat flour mills. Structural treatments such as methyl bromide, sulfuryl fluoride and heat, are used to control the red flour beetle. The structural treatments do not provide any residual action and, thus, any s...

  20. Xanthine oxidase inhibitors from Garcinia esculenta twigs.

    PubMed

    Zhu, Lun-Lun; Fu, Wen-Wei; Watanabe, Shimpei; Shao, Yi-Nuo; Tan, Hong-Sheng; Zhang, Hong; Tan, Chang-Heng; Xiu, Yan-Feng; Norimoto, Hisayoshi; Xu, Hong-Xi

    2014-12-01

    The EtOAc-soluble portion of the 80 % (v/v) EtOH extract from the twigs of Garcinia esculenta exhibited strong xanthine oxidase inhibition in vitro. Bioassay-guided purification led to the isolation of 1,3,6,7-tetrahydroxyxanthone (3) and griffipavixanthone (8) as the main xanthine oxidase inhibitors, along with six additional compounds (1, 2, 4-7), including two new compounds (1 and 2). This enzyme inhibition was dose dependent with an IC50 value of approximately 1.2 µM for 3 and 6.3 µM for 8. The inhibitory activity of 3 was stronger than the control allopurinol (IC50 value: 5.3 µM). To our knowledge, compound 8 is the first bixanthone that demonstrated potent XO inhibitory activity in vitro. The structures of the new compounds were established by spectroscopic analysis, and the optical properties and absolute stereochemistry of racemic (±) esculentin A (2) were further determined by the calculation of the DP4 probability and analysis of its MTPA ester derivatives. PMID:25340468

  1. Antimetastatic activity isolated from Colocasia esculenta (taro).

    PubMed

    Kundu, Namita; Campbell, Patricia; Hampton, Brian; Lin, Chen-Yong; Ma, Xinrong; Ambulos, Nicholas; Zhao, X Frank; Goloubeva, Olga; Holt, Dawn; Fulton, Amy M

    2012-02-01

    Breast cancer mortality is primarily due to the occurrence of metastatic disease. We have identified a novel potential therapeutic agent derived from an edible root of the plant Colocasia esculenta, commonly known as taro, which has demonstrable activity in a preclinical model of metastatic breast cancer and that should have minimal toxicity. We have shown for the first time that a water-soluble extract of taro (TE) potently inhibits lung-colonizing ability and spontaneous metastasis from mammary gland-implanted tumors, in a murine model of highly metastatic estrogen receptor, progesterone receptor and Her-2/neu-negative breast cancer. TE modestly inhibits the proliferation of some, but not all, breast and prostate cancer cell lines. Morphological changes including cell rounding were observed. Tumor cell migration was completely blocked by TE. TE treatment also inhibited prostaglandin E2 (PGE2) synthesis and downregulated cyclooxygenase 1 and 2 mRNA expression. We purified the active compound(s) to near homogeneity with antimetastatic activity comparable with stock TE. The active compound with a native size of approximately 25 kDa contains two fragments of nearly equal size. The N-terminal amino acid sequencing of both fragments reveals that the active compound is highly related to three taro proteins: 12-kDa storage protein, tarin and taro lectin. All are similar in terms of amino acid sequence, posttranslational processing and all contain a carbohydrate-binding domain. This is the first report describing compound(s) derived from taro that potently and specifically inhibits tumor metastasis. PMID:21934603

  2. Makomotindoline from Makomotake, Zizania latifolia infected with Ustilago esculenta.

    PubMed

    Suzuki, Tomohiro; Choi, Jae-Hoon; Kawaguchi, Takumi; Yamashita, Kimiko; Morita, Akio; Hirai, Hirofumi; Nagai, Kaoru; Hirose, Tomoyasu; Omura, Satoshi; Sunazuka, Toshiaki; Kawagishi, Hirokazu

    2012-07-01

    Makomotindoline (1) was isolated from Makomotake, Zizania latifolia infected with Ustilago esculenta. The structure was determined by the interpretation of spectroscopic data and synthesis. Makomotindoline (1), its l-Glc isomer (2) and its aglycon (3) were synthesized and their effects on rat glioma cells showed adverse effects on the cell growth. PMID:22672800

  3. An efficient genetic manipulation protocol for Ustilago esculenta.

    PubMed

    Yu, Jiajia; Zhang, Yafen; Cui, Haifeng; Hu, Peng; Yu, Xiaoping; Ye, Zihong

    2015-06-01

    Ustilago esculenta grows within the flowering stem of the aquatic grass Zizania latifolia, resembling a fungal endophyte. The fungus colonizes Z. latifolia and induces swelling which results in the formation of galls near the base of the plant. Due to their unique flavor and textures these galls are considered as a delicacy in southern China. Efficient genetic manipulation is required to determine the relationship between U. esculenta and Z. latifolia. In this study, we report a protoplast-based transformation system for this unique fungal species. We have explored various factors (enzyme digesting conditions, osmotic pressure stabilizers, vectors and selection agents) that might impact protoplast yield and high frequencies of transformation. A haploid strain (UeT55) of U. esculenta was found to produce higher yields of protoplasts when treating with 15 mg mL(-1) lywallzyme in a sucrose-containing solution at 30°C for 3 h. The transformation frequencies were higher when fungal strain was transformed with a linear plasmid harboring hygromycin or carboxin resistance gene and regenerated on a sucrose-containing medium. A UeICL gene (coding isocitrate lyase) was disrupted and an EGFP (coding enhanced green fluorescent protein) gene was overexpressed successfully in the UeT55 strain using the developed conditions. The genetic manipulation system reported in this study will open up new opportunities for forward and reverse genetics in U. esculenta. PMID:26038251

  4. Phylogenetic studies in Ravenelia esculenta and related rust fungi.

    PubMed

    Gandhe, K R; Kuvalekar, Aniket

    2007-09-01

    Ravenelia esculenta Naras. and Thium. is a rust fungus, which infects mostly thorns, inflorescences, flowers and fruits of Acacia eburnea Willd. Aecial stages of the rust produce hypertrophy in infected parts. DNA of the rust fungus was isolated from aeciospores by 'freeze thaw' method. 18S rDNA was amplified and sequenced by automated DNA sequencer. BLAST of the sequence at NCBI retrieved 96 sequences producing significant alignments. Multiple sequence alignment of these sequences was done by ClustalW. Phylogenetic analysis was done by using MEGA 3.1. UPGMA Minimum Evolution tree with bootstrap value of 1000 replicates was constructed using these sequences. From phylogenetic tree it is observed that Ravenelia esculenta and the genus Gymnosporangium share a common ancestry, though Ravenelia esculenta is autoecious on angiosperm and the genus Gymnosporangium is heteroecious with pycnia, aecia on angiosperm and uredia, telia on gymnosperm. Two major clades are recognized which are based on the nature of aecial host (gymnosperm or angiosperm). These clades were also showing shift from pteridophytes to angiosperms as telial hosts. The tree can be interpreted in the other way also where there is separation of 14 families of Uredinales depending upon nature of teliospores, nature of aeciospores and structure of pycnia. These studies determine the phylogenetic position of Ravenelia esculenta among other rust fungi besides broad separation of Uredinales into two clades. These studies also show that there is phylogenetic correlation between molecular and morphological data. This is first report of DNA sequencing and phylogenetic positioning in genus Ravenelia from India. PMID:23100669

  5. Optical Spectra of Melanin Films Extracted from Rana esculenta L.

    NASA Astrophysics Data System (ADS)

    Perna, G.; Gallone, A.; Capozzi, V.; Biagi, P. F.; Fratello, A.; Guida, G.; Zanna, P.; Argenzio, E.; Cicero, R.

    2005-01-01

    The melanin pigment extracted from the liver of Rana esculenta L. has been deposited as thin film on quartz substrate. The Raman spectra, as well as optical absorption and photoluminescence measurements have been investigated. The results show that the melanin can be described as a network of clusters having different size. The larger size clusters determine the absorption edge of the film and the smaller size ones are mainly involved in the radiative emission process.

  6. Fermentation optimization and antioxidant activities of mycelial polysaccharides from Morchella esculenta using soybean residues

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The mycelial polysaccharides from Morchella esculenta are active ingredients in a number of medicines that play important roles in immunity improvement and tumor growth inhibition. So far, the production of polysaccharides from M. esculenta mycelia has not been commercialized. The aims of this wor...

  7. Physico-chemical properties and acceptability of yam flour substituted with soy flour.

    PubMed

    Akingbala, J O; Oguntimein, G B; Sobande, A O

    1995-07-01

    Yam flour was substituted 10, 20 and 40% with defatted and full fat soy flour. The effect of the substitution on the proximate composition, swelling power, solubility, water binding capacity and Brabender visco amylograph cooking properties of the yam flour and acceptability of the cooked paste (amala), were evaluated. Protein contents of the mixtures were 23.0 and 25.5% on substituting 40% full-and defatted soy flours for yam flour, ash and crude fibre contents increased while carbohydrate content, swelling power, Brabender paste viscosities decreased with increase in soy flour substitution of yam flour. Colour, texture, taste and overall acceptability of pastes (amala) from the mixed flours were rated lower than that of yam flour. Up to 10% defatted and 20% full fat soy flour substitution for yam flour was acceptable for amala. PMID:8719741

  8. Expression pattern conferred by a glutamic acid-rich protein gene promoter in field-grown transgenic cassava (Manihot esculenta Crantz).

    PubMed

    Beltrán, J; Prías, M; Al-Babili, S; Ladino, Y; López, D; Beyer, P; Chavarriaga, P; Tohme, J

    2010-05-01

    A major constraint for incorporating new traits into cassava using biotechnology is the limited list of known/tested promoters that encourage the expression of transgenes in the cassava's starchy roots. Based on a previous report on the glutamic-acid-rich protein Pt2L4, indicating a preferential expression in roots, we cloned the corresponding gene including promoter sequence. A promoter fragment (CP2; 731 bp) was evaluated for its potential to regulate the expression of the reporter gene GUSPlus in transgenic cassava plants grown in the field. Intense GUS staining was observed in storage roots and vascular stem tissues; less intense staining in leaves; and none in the pith. Consistent with determined mRNA levels of the GUSPlus gene, fluorometric analyses revealed equal activities in root pulp and stems, but 3.5 times less in leaves. In a second approach, the activity of a longer promoter fragment (CP1) including an intrinsic intron was evaluated in carrot plants. CP1 exhibited a pronounced tissue preference, conferring high expression in the secondary phloem and vascular cambium of roots, but six times lower expression levels in leaf vascular tissues. Thus, CP1 and CP2 may be useful tools to improve nutritional and agronomical traits of cassava by genetic engineering. To date, this is the first study presenting field data on the specificity and potential of promoters for transgenic cassava. PMID:20336312

  9. Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin.

    PubMed

    Sanoussi, Abadjayé Faouziath; Loko, Laura Yéyinou; Ahissou, Hyacinthe; Adjahi, Adidjath Koubourath; Orobiyi, Azize; Agré, Angelot Paterne; Azokpota, Paulin; Dansi, Alexandre; Sanni, Ambaliou

    2015-01-01

    Cassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes of their major derived products (gari and tapioca), and compare them with the farmers' and processors' perception on their technological qualities. The ethnobotanical investigation revealed existence of 40 cultivars including 9 elites that were further classified into three groups based on agronomics and technological and culinary properties. Clustered together, cultivars Idilèrou, Monlèkangan, and Odohoungbo characterized by low fiber content, high yield of gari and tapioca, and good in-ground postmaturity storage were the most preferred ones. Their physicochemical analysis revealed good rate of dry matters (39.8% to 41.13%), starch (24.47% to 25.5%) and total sugars (39.46% to 41.13%), low fiber (0.80% to 1.02%), and cyanide (50 mg/kg) contents. The sensory analysis of their gari and tapioca revealed very well appreciated (taste, color, and texture) products by the consumers. The confirmation by scientific analysis of the farmers' perception on qualities of the most preferred cultivars indicated that they have good knowledge of their materials. PMID:26693522

  10. Characterization of carotenoid-protein complexes and gene expression analysis associated with carotenoid sequestration in pigmented cassava (Manihot esculenta Crantz) storage root

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Carotenoid-protein complex separation by size exclusion chromatography, protein fractionation by SDS-PAGE, and shotgun PROTEOMICS technology were used to identify and characterize carotenoid associated proteins (CAPs) of chromoplast-enriched suspensions from cassava intense yellow storage root. A no...

  11. Studies on variation of carotenoid-proteins content in Cassava (Manihot esculenta Crantz) storage root reveal implications for breeding and the use of induced mutations

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Protein content in storage roots of cassava is low but variable and characterization of this variability is lacking. Total buffer extractable proteins (TBEP) content in pigmented cassava landraces varied from 0.9-7.5 (mg/gDWt.) and correlated with total carotenoid content (R2=0.4757). More than 3x T...

  12. Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin

    PubMed Central

    Sanoussi, Abadjayé Faouziath; Loko, Laura Yéyinou; Ahissou, Hyacinthe; Adjahi, Adidjath Koubourath; Orobiyi, Azize; Agré, Angelot Paterne; Azokpota, Paulin; Dansi, Alexandre; Sanni, Ambaliou

    2015-01-01

    Cassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes of their major derived products (gari and tapioca), and compare them with the farmers' and processors' perception on their technological qualities. The ethnobotanical investigation revealed existence of 40 cultivars including 9 elites that were further classified into three groups based on agronomics and technological and culinary properties. Clustered together, cultivars Idilèrou, Monlèkangan, and Odohoungbo characterized by low fiber content, high yield of gari and tapioca, and good in-ground postmaturity storage were the most preferred ones. Their physicochemical analysis revealed good rate of dry matters (39.8% to 41.13%), starch (24.47% to 25.5%) and total sugars (39.46% to 41.13%), low fiber (0.80% to 1.02%), and cyanide (50 mg/kg) contents. The sensory analysis of their gari and tapioca revealed very well appreciated (taste, color, and texture) products by the consumers. The confirmation by scientific analysis of the farmers' perception on qualities of the most preferred cultivars indicated that they have good knowledge of their materials. PMID:26693522

  13. Impact of genotype and cooking style on the content, retention, and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil.

    PubMed

    Berni, Paulo; Chitchumroonchokchai, Chureeporn; Canniatti-Brazaca, Solange G; De Moura, Fabiana F; Failla, Mark L

    2014-07-16

    Biofortification is a strategy for decreasing micronutrient deficiencies in vulnerable populations by increasing nutrient density in staple food crops. Roots from five varieties of cassava biofortified with β-carotene (βC), three parental accessions, and one variety of commonly consumed white cassava from Brazil were investigated. Roots from biofortified varieties contained up to 23-fold higher βC than white cassava, and the additional complement of βC was primarily the all-trans isomer. At least 68% of βC per gram fresh weight was retained after boiling or boiling and briefly frying. Micellarization of βC during simulated digestion of fried root exceeded that of boiled root. Apical uptake of all-trans-βC from mixed micelles by Caco-2 cells was affected by an interaction between variety and cooking style. These results suggest that Brazilian cassava biofortified with βC has the potential to reduce vitamin A deficiency without requiring major changes in local and ethnic styles of home cooking. PMID:24970565

  14. Metabolomics combined with chemometric tools (PCA, HCA, PLS-DA and SVM) for screening cassava (Manihot esculenta Crantz) roots during postharvest physiological deterioration.

    PubMed

    Uarrota, Virgílio Gavicho; Moresco, Rodolfo; Coelho, Bianca; Nunes, Eduardo da Costa; Peruch, Luiz Augusto Martins; Neubert, Enilto de Oliveira; Rocha, Miguel; Maraschin, Marcelo

    2014-10-15

    Cassava roots are an important source of dietary and industrial carbohydrates and suffer markedly from postharvest physiological deterioration (PPD). This paper deals with metabolomics combined with chemometric tools for screening the chemical and enzymatic composition in several genotypes of cassava roots during PPD. Metabolome analyses showed increases in carotenoids, flavonoids, anthocyanins, phenolics, reactive scavenging species, and enzymes (superoxide dismutase family, hydrogen peroxide, and catalase) until 3-5days postharvest. PPD correlated negatively with phenolics and carotenoids and positively with anthocyanins and flavonoids. Chemometric tools such as principal component analysis, partial least squares discriminant analysis, and support vector machines discriminated well cassava samples and enabled a good prediction of samples. Hierarchical clustering analyses grouped samples according to their levels of PPD and chemical compositions. PMID:24837923

  15. Identification of essential active-site residues in the cyanogenic beta-glucosidase (linamarase) from cassava (Manihot esculenta Crantz) by site-directed mutagenesis.

    PubMed Central

    Keresztessy, Z; Brown, K; Dunn, M A; Hughes, M A

    2001-01-01

    The coding sequence of the mature cyanogenic beta-glucosidase (beta-glucoside glucohydrolase, EC 3.2.1.21; linamarase) was cloned into the vector pYX243 modified to contain the SUC2 yeast secretion signal sequence and expressed in Saccharomyces cerevisiae. The recombinant enzyme is active, glycosylated and showed similar stability to the plant protein. Michaelis constants for hydrolysis of the natural substrate, linamarin (K(m)=1.06 mM) and the synthetic p-nitrophenyl beta-D-glucopyranoside (PNP-Glc; K(m)=0.36 mM), as well as apparent pK(a) values of the free enzyme and the enzyme-substrate complexes (pK(E)(1)=4.4-4.8, pK(E)(2)=6.7-7.2, pK(ES)(1)=3.9-4.4, pK(ES)(2)=8.3) were very similar to those of the plant enzyme. Site-directed mutagenesis was carried out to study the function of active-site residues based on a homology model generated for the enzyme using the MODELLER program. Changing Glu-413 to Gly destroyed enzyme activity, consistent with it being the catalytic nucleophile. The Gln-339Glu mutation also abolished activity, confirming a function in positioning the catalytic diad. The Ala-201Val mutation shifted the pK(a) of the acid/base catalyst Glu-198 from 7.22 to 7.44, reflecting a change in its hydrophobic environment. A Phe-269Asn change increased K(m) for linamarin hydrolysis 16-fold (16.1 mM) and that for PNP-Glc only 2.5-fold (0.84 mM), demonstrating that Phe-269 contributes to the cyanogenic specificity of the cassava beta-glucosidase. PMID:11139381

  16. Genome-wide identification, 3D modeling, expression and enzymatic activity analysis of cell wall invertase gene family from cassava (Manihot esculenta Crantz).

    PubMed

    Yao, Yuan; Geng, Meng-Ting; Wu, Xiao-Hui; Liu, Jiao; Li, Rui-Mei; Hu, Xin-Wen; Guo, Jian-Chun

    2014-01-01

    The cell wall invertases play a crucial role on the sucrose metabolism in plant source and sink organs. In this research, six cell wall invertase genes (MeCWINV1-6) were cloned from cassava. All the MeCWINVs contain a putative signal peptide with a predicted extracellular location. The overall predicted structures of the MeCWINV1-6 are similar to AtcwINV1. Their N-terminus domain forms a β-propeller module and three conserved sequence domains (NDPNG, RDP and WECP(V)D), in which the catalytic residues are situated in these domains; while the C-terminus domain consists of a β-sandwich module. The predicted structure of Pro residue from the WECPD (MeCWINV1, 2, 5, and 6), and Val residue from the WECVD (MeCWINV3 and 4) are different. The activity of MeCWINV1 and 3 were higher than other MeCWINVs in leaves and tubers, which suggested that sucrose was mainly catalyzed by the MeCWINV1 and 3 in the apoplastic space of cassava source and sink organs. The transcriptional levels of all the MeCWINVs and their enzymatic activity were lower in tubers than in leaves at all the stages during the cassava tuber development. It suggested that the major role of the MeCWINVs was on the regulation of carbon exportation from source leaves, and the ratio of sucrose to hexose in the apoplasts; the role of these enzymes on the sucrose unloading to tuber was weaker. PMID:24786092

  17. Quantification of African cassava mosaic virus (ACMV) and East African cassava mosaic virus (EACMV-UG) in single and mixed infected Cassava (Manihot esculenta Crantz) using quantitative PCR.

    PubMed

    Naseem, Saadia; Winter, Stephan

    2016-01-01

    The quantity of genomic DNA-A and DNA-B of African cassava mosaic virus (ACMV) and East African cassava mosaic virus Uganda (Uganda variant, EACMV-UG) was analysed using quantitative PCR to assess virus concentrations in plants from susceptible and tolerant cultivars. The concentrations of genome components in absolute and relative quantification experiments in single and mixed viral infections were determined. Virus concentration was much higher in symptomatic leaf tissues compared to non-symptomatic leaves and corresponded with the severity of disease symptoms. In general, higher titres were recorded for EACMV-UG Ca055 compared to ACMV DRC6. The quantitative assessment also showed that the distribution of both viruses in the moderately resistant cassava cv. TMS 30572 was not different from the highly susceptible cv. TME 117. Natural mixed infections with both viruses gave severe disease symptoms. Relative quantification of virus genomes in mixed infections showed higher concentrations of EACMV-UG DNA-A compared to ACMV DNA-A, but a marked reduction of EACMV-UG DNA-B. The higher concentrations of EACMV-UG DNA-B compared to EACMV DNA-A accumulation in single infections were consistent. Since DNA-B is implicated in virus cell-to-cell spread and systemic movement, the abundance of the EACMV-UG DNA-B may be an important factor driving cassava mosaic disease epidemic. PMID:26456453

  18. Feeding potential of cassava (Manihot esculenta Crantz) peels ensiled with Leucaena leucocephala and Gliricidia sepium assessed with West African dwarf goats.

    PubMed

    Oduguwa, Bamidele Omonuwa; Oni, Adebayo Olusoji; Arigbede, Oluwasanmi Moses; Adesunbola, Julius Olukunle; Sudekum, Karl Heinz

    2013-08-01

    Cassava peels (CaPe) were ensiled in mixtures with Gliricidia sepium and Leucaena leucocephala, and the utilization of the mixed silages by West African dwarf (WAD) goats was assessed. Five silages were composed, comprising of 100% ensiled CaPe (control), CaPe + G. sepium 2:1 (w/w; 2CGS), CaPe + G. sepium 1:1 (w/w; CGS), CaPe + L. leucocephala 2:1 (w/w; 2CLL) and CaPe + L. leucocephala 1:1 (w/w; CLL). All diets were supplemented with molasses (40 g/kg) before ensiling which lasted 3 months. Fifteen WAD goats (8.01 ± 0.12 kg body weight) were fed one of the experimental diets (50 g/kg body weight) for 8 weeks. The control had the lowest hydrocyanic acid content (0.05 mg/kg DM), while others ranged from 6.2 to 81.3 mg/kg. Condensed tannin concentration ranged from 1.7 to 8.4 mg/kg DM, while mimosine levels were 11.6 and 12.4 mg/kg DM in 2CLL and CLL, respectively. After fermentation, all silages showed low pH (<4.5) and were different (P < 0.05) in the lactic, acetic and butyric acid concentrations. Ratio of foliage supplementation influenced DM intake (P < 0.05). Daily weight gains ranged from 17 (CLL) to 24 g/day in control. The digestibility coefficients of nutrients and fibre fractions differed (P < 0.05) among diets. The values for packed cell volume, haemoglobin, red blood cells, neutrophils, lymphocytes and monocytes were also different (P < 0.05) across the dietary treatments. Ensiling CaPe with foliages of G. sepium and L. leucocephala can be recommended for feeding WAD goats especially during the dry spells when there is little or no available forage for the animals. PMID:23397521

  19. The effect of a nutritionally-balanced cassava (Manihot esculenta Crantz) diet on endocrine function using the dog as a model. 2. Thyroid.

    PubMed

    Kamalu, B P; Agharanya, J C

    1991-05-01

    Growing dogs were divided into three groups and were fed on nutritionally-balanced diets. Control dogs were fed on a rice diet, the cassava (gari) group ate a diet in which gari provided the carbohydrate source, while the rice + cyanide group consumed the rice diet to which hydrocyanic acid (equivalent to that present in gari) was added. Each group consumed its diet for 14 weeks, during which plasma thiocyanate concentration and total serum triiodothyronine (T3) were monitored. At the end of the experiment the concentrations of the plasma free amino acids phenylalanine and tyrosine, the thyroid weights and histology were determined. While plasma thiocyanate remained undetectable in control dogs, animals consuming both gari and rice + cyanide generated significant amounts. In the control dogs and the gari group, total serum T3 increased 40 and 38.8% respectively from the basal level by the end of the period (P less than 0.02). In contrast there was a decrease in T3 by 36% in the dogs fed on rice + cyanide (P less than 0.05). This group also showed significant thyroid enlargement and a histological picture consistent with parenchymatous goitre, whereas the gari group was essentially normal. The relatively low mean thyroid weight, the rise in total serum T3 level and the normal histological appearance of the gland indicate that dogs that consumed the gari diet were essentially normal with respect to their thyroid function, in spite of their high blood thiocyanate content. In contrast, dogs that consumed rice with cyanide suffered from hypothyroidism and goitre.(ABSTRACT TRUNCATED AT 250 WORDS) PMID:1878357

  20. [Protein complementation of defatted hazelnut flour with pea flour].

    PubMed

    Villarroel, M; Biolley, E; Ballester, D

    1990-09-01

    A great deal of research has been carried out to increase the availability of naturally-occurring proteins, or obtained from secondary products derived through industrial processes. As a result of the industrial exploitation of the native hazelnut (Gevuina avellana) in Chile, a defatted residue is obtained which eventually could be utilized as a human food. To determine the complementary potential capacity of the defatted hazelnut flour and pea flour, a study was carried out in weaning rats of the Wistar strain, as follows. The biological evaluation considered diet formulation with defatted hazelnut flour and pea flour in the 30:70, 50:50, 60:40 and 70:30 proportions, respectively. The NPR values obtained in this evaluation of the assay diets were: 3.4, 3.5, 3.9, 4.1 and 4.1, in comparison with 3.7 for casein. In percentage terms, the 4.1 NPR value was 11% higher than that obtained for casein. The maximum protein quality was observed when the two protein sources were mixed in the 60:40 and 70:30 (w/w) ratios. In regard to true digestibility, there were no significant differences among the experimental diets, but were lower than casein. The results of this study demonstrate that the defatted hazelnut flour constitutes an attractive nutritional alternative for the amino acid supplementation of cereal and legumes, the latter being of habitual consumption by the Chilean population. PMID:2134141

  1. Morphological and molecular differences in two strains of Ustilago esculenta.

    PubMed

    You, Wenyu; Liu, Qian; Zou, Keqin; Yu, Xiaoping; Cui, Haifeng; Ye, Zihong

    2011-01-01

    Ustilago esculenta is a fungal endophyte of Zizania latifolia that plays an important agricultural role in this vegetable crop. The purpose of this study was to characterize sporidial (T) and mycelial (M-T) strains of U. esculenta isolated from sporulating and non-sporulating galls on plants growing in Zhejiang province, China. Morphological comparisons of the T strain and M-T strain were made by optical and scanning electron microscope observation. Genetic differences were examined by sequencing the ITS region of the fungus and examining differential protein expression by two-dimensional gel electrophoresis and MALDI-TOF-MS/MS. The sporidial (T) and mycelial (M-T) strains differed in morphological characteristics of their in vitro single colony formations and in cell shape. Alignment of ITS sequences of the T strain and M-T strain revealed a single mutation between the T strain and M-T strain, but the sequences were the same within strains. A total of 146 proteins were only expressed in the M-T strain, and 242 proteins were only expressed in the T strain isolated from infected plants. A total of 222 proteins were up-regulated or down-regulated in the T strain when compared with the M-T strain. Of these, 18 proteins were identified and eight were associated with processes involving energy metabolism and the cytoskeleton. Two morphology-related proteins, MAP kinase kinase and actin, were differentially expressed. The differences noted in the T strain and M-T strain may lead to a better understanding of the life cycle and morphogenesis in U. esculenta. PMID:20495805

  2. 21 CFR 137.155 - Bromated flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated flour. 137.155 Section 137.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours...

  3. 21 CFR 137.220 - Durum flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Durum flour. 137.220 Section 137.220 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours...

  4. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Phosphated flour. 137.175 Section 137.175 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours...

  5. 21 CFR 137.185 - Enriched self-rising flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Enriched self-rising flour. 137.185 Section 137... Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour... of ingredients, prescribed for self-rising flour by § 137.180, except that: (a) It contains in...

  6. 21 CFR 137.185 - Enriched self-rising flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Enriched self-rising flour. 137.185 Section 137... Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour... of ingredients, prescribed for self-rising flour by § 137.180, except that: (a) It contains in...

  7. 21 CFR 137.185 - Enriched self-rising flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched self-rising flour. 137.185 Section 137... Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour... of ingredients, prescribed for self-rising flour by § 137.180, except that: (a) It contains in...

  8. 21 CFR 137.185 - Enriched self-rising flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Enriched self-rising flour. 137.185 Section 137... Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour... of ingredients, prescribed for self-rising flour by § 137.180, except that: (a) It contains in...

  9. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  10. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  11. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  12. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  13. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  14. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  15. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  16. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  17. 21 CFR 137.215 - Yellow corn flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is...

  18. 21 CFR 137.205 - Bromated whole wheat flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  19. [Origin of the differences of superficial potentials in Rana esculenta].

    PubMed

    Fontas, B; Mambrini, J

    1977-07-18

    The spatial distributions of superficial D.C. potentials on the skin of Rana esculenta have been compared to those of the intensity of short-circuit current (S.C.C.) expressing the transcutaneous active transport of sodium ions. It has been observed that the sites of maximum D.C. potentials coincide with the localisations of maximum S.C.C. values. Moreover, superficial D.C. potentials and S.C.C. are similarly modified by the depression of metabolic activity due to lowered temperature or poisoning by dinitrophenol (DNP). It is thus proposed that the spatial distribution of the transcutaneous active transport system for sodium ions is the origin of the electric generator of superficial D.C. potentials. PMID:409557

  20. Two new terpenoids from the stems of Manihot esculenta.

    PubMed

    Zeng, Yan-Bo; Li, Shan-Shan; Mei, Wen-Li; Dong, Wen-Hua; Li, Kai-Mian; Dai, Hao-Fu

    2015-01-01

    A new eremophilane sesquiterpene, sporogen AO-2 (1), and a new beyerane diterpene, thecacorin C (2), together with two known compounds, longifoamide-B (3) and methylcholestane-3β,5α,6β-triol (4), were isolated from the stems of Manihot esculenta. The structures of the two new compounds were determined by spectroscopic techniques (UV, IR, MS, 1D, and 2D NMR). Antimicrobial assay showed that compound 3 possessed modest inhibitory effects on Saphylococcus aureus and methicillin-resistant S.aureus, diameters of inhibition zones of which were 7.5 and 8.0 mm, respectively. Compound 4 possessed modest inhibitory effect on S. aureus, the diameter of inhibition zone of which was 6.8 mm. PMID:25492303

  1. [Amaranth flour: characteristics, comparative analysis, application possibilities].

    PubMed

    Zharkov, I M; Miroshnichenko, L A; Zviagin, A A; Bavykina, I A

    2014-01-01

    Amaranth flour--a product of amaranth seeds processing--is a valuable industrial raw material that has an unique chemical composition and may be used for nutrition of people suffering from intolerance to traditional cereals protein, including celiac disease patients. The research aim was to study the composition of amaranth flour of two types compared with semolina which is traditionally used for nutrition by Russian population, as well as to compare the composition of milk amaranth flour porridge with milk semolina porridge. The composition of amaranth whole-ground flour and amaranth flour of premium grade processed from amaranth seeds grown in Voronezh region has been researched. It is to be noted that protein content in amaranth flour was 10.8-24.3% higher than in semolina, and its biological value and NPU-coefficient were higher by 22.65 and 46.51% respectively; lysine score in amaranth flour protein of premium grade came up to 107.54%, and in semolina protein only 40.95%. The level of digestible carbohydrates, including starch, was lower in amaranth flour than in semolina by 2.79-12.85 and 4.76-15.85% respectively, while fiber content was 15.5-30 fold higher. Fat content in amaranth flour of premium grade was 2,4 fold lower than in whole-ground amaranth flour but it was 45% higher than in semolina. The main advantage of amaranth flour protein compared to wheat protein is the predominance of albumins and globulins and a minimal content of prolamines and alpha-gliadin complete absence. The specifics of chemical composition allow the amaranth flour to be recommended for being included into nutrition of both healthy children and adults and also celiac disease patients. PMID:25059059

  2. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

    PubMed

    Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

    2015-10-01

    Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it. PMID:26396378

  3. Radiation disinfestation of wheat flour leaving the mill: Flour quality and economic aspects

    NASA Astrophysics Data System (ADS)

    Sedláčková, J.; Zuska, J.; Příhoda, J.

    Wheat flour irradiated by 0.25 or 0.5 kGy of gamma rays retained its sensoric quality. Its baking properties improved after the doses of 0.25 to 1.5 kGy. Flour irradiation in a flour mill is less expensive if an electron accelerator is used instead of a 60Co source.

  4. Functional properties of raw and processed pigeonpea (Cajanus cajan) flour.

    PubMed

    Okpala, L C; Mamah, E N

    2001-07-01

    Emulsification capacity, foam capacity, foam stability, fat and water absorption of raw and processed pigeonpea flour were investigated and compared with those of raw soy flour. The processing methods included soaking in water, soaking and blanching in water and soaking and blanching with trona, a sodium sesquicarbonate salt. Soaking in water was found to reduce the water absorption capacity of pigeonpea flour while soy flour had a slightly higher water absorption capacity than the other processed flours. All the processing treatments increased the fat absorption capacity of pigeonpea flour and the values were also higher than the value obtained for raw soy flour. Data on the emulsifying activities showed that the trona-treated pigeonpea flour had the highest emulsification capacity and was even higher than that of raw soy flour. Soy flour was found to have higher foaming capacity than all the pigeonpea flour samples. PMID:11474899

  5. 21 CFR 137.170 - Instantized flours.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Instantized flours. 137.170 Section 137.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized...

  6. Development and analysis of composite flour bread.

    PubMed

    Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

    2015-07-01

    The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters. PMID:26139880

  7. A Review of Alternatives to Wheat Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    For centuries, cereals have been major food stuffs used all around the world; because of that, there are many different kinds of breads produced from different types of flours. Despite the variety of flours available, there are still many challenges to produce ingredients which maximize nutrient com...

  8. Genetic Diversification and Dispersal of Taro (Colocasia esculenta (L.) Schott)

    PubMed Central

    Chaïr, H.; Traore, R. E.; Duval, M. F.; Rivallan, R.; Mukherjee, A.; Aboagye, L. M.; Van Rensburg, W. J.; Andrianavalona, V.; Pinheiro de Carvalho, M. A. A.; Saborio, F.; Sri Prana, M.; Komolong, B.; Lawac, F.; Lebot, V.

    2016-01-01

    Taro (Colocasia esculenta (L.) Schott) is widely distributed in tropical and sub-tropical areas. However, its origin, diversification and dispersal remain unclear. While taro genetic diversity has been documented at the country and regional levels in Asia and the Pacific, few reports are available from Americas and Africa where it has been introduced through human migrations. We used eleven microsatellite markers to investigate the diversity and diversification of taro accessions from nineteen countries in Asia, the Pacific, Africa and America. The highest genetic diversity and number of private alleles were observed in Asian accessions, mainly from India. While taro has been diversified in Asia and the Pacific mostly via sexual reproduction, clonal reproduction with mutation appeared predominant in African and American countries investigated. Bayesian clustering revealed a first genetic group of diploids from the Asia-Pacific region and to a second diploid-triploid group mainly from India. Admixed cultivars between the two genetic pools were also found. In West Africa, most cultivars were found to have originated from India. Only one multi-locus lineage was assigned to the Asian pool, while cultivars in Madagascar originated from India and Indonesia. The South African cultivars shared lineages with Japan. The Caribbean Islands cultivars were found to have originated from the Pacific, while in Costa Rica they were from India or admixed between Indian and Asian groups. Taro dispersal in the different areas of Africa and America is thus discussed in the light of available records of voyages and settlements. PMID:27314588

  9. Dendritic Cell Activation by Glucan Isolated from Umbilicaria Esculenta

    PubMed Central

    Kim, Hyung Sook; Kim, Jee Youn; Lee, Hong Kyung; Kim, Moo Sung; Lee, Sang Rin; Kang, Jong Soon; Kim, Hwan Mook; Lee, Kyung-Ae; Hong, Jin Tae; Kim, Youngsoo

    2010-01-01

    Background Lichen-derived glucans have been known to stimulate the functions of immune cells. However, immunostimulatory activity of glucan obtained from edible lichen, Umbilicaria esculenta, has not been reported. Thus we evaluated the phenotype and functional maturation of dendritic cells (DCs) following treatment of extracted glucan (PUE). Methods The phenotypic and functional maturation of PUE-treated DCs was assessed by flow cytometric analysis and cytokine production, respectively. PUE-treated DCs was also used for mixed leukocyte reaction to evaluate T cell-priming capacity. Finally we detected the activation of MAPK and NF-κB by immunoblot. Results Phenotypic maturation of DCs was shown by the elevated expressions of CD40, CD80, CD86, and MHC class I/II molecules. Functional activation of DCs was proved by increased cytokine production of IL-12, IL-1β, TNF-α, and IFN-α/β, decreased endocytosis, and enhanced proliferation of allogenic T cells. Polymyxin B, specific inhibitor of lipopolysaccharide (LPS), did not affect PUE activity, which suggested that PUE was free of LPS contamination. As a mechanism of action, PUE increased phosphorylation of ERK, JNK, and p38 MAPKs, and enhanced nuclear translocation of NF-κB p50/p65 in DCs. Conclusion These results indicate that PUE induced DC maturation via MAPK and NF-κB signaling pathways. PMID:21286379

  10. Genetic Diversification and Dispersal of Taro (Colocasia esculenta (L.) Schott).

    PubMed

    Chaïr, H; Traore, R E; Duval, M F; Rivallan, R; Mukherjee, A; Aboagye, L M; Van Rensburg, W J; Andrianavalona, V; Pinheiro de Carvalho, M A A; Saborio, F; Sri Prana, M; Komolong, B; Lawac, F; Lebot, V

    2016-01-01

    Taro (Colocasia esculenta (L.) Schott) is widely distributed in tropical and sub-tropical areas. However, its origin, diversification and dispersal remain unclear. While taro genetic diversity has been documented at the country and regional levels in Asia and the Pacific, few reports are available from Americas and Africa where it has been introduced through human migrations. We used eleven microsatellite markers to investigate the diversity and diversification of taro accessions from nineteen countries in Asia, the Pacific, Africa and America. The highest genetic diversity and number of private alleles were observed in Asian accessions, mainly from India. While taro has been diversified in Asia and the Pacific mostly via sexual reproduction, clonal reproduction with mutation appeared predominant in African and American countries investigated. Bayesian clustering revealed a first genetic group of diploids from the Asia-Pacific region and to a second diploid-triploid group mainly from India. Admixed cultivars between the two genetic pools were also found. In West Africa, most cultivars were found to have originated from India. Only one multi-locus lineage was assigned to the Asian pool, while cultivars in Madagascar originated from India and Indonesia. The South African cultivars shared lineages with Japan. The Caribbean Islands cultivars were found to have originated from the Pacific, while in Costa Rica they were from India or admixed between Indian and Asian groups. Taro dispersal in the different areas of Africa and America is thus discussed in the light of available records of voyages and settlements. PMID:27314588

  11. Detection and Identification of Dasheen mosaic virus Infecting Colocasia esculenta in India.

    PubMed

    Babu, Binoy; Hegde, Vinayaka; Makeshkumar, T; Jeeva, M L

    2011-06-01

    Reverse transcription polymerase chain reaction of the infected leaf samples of Colocasia esculenta plants showing severe whitish feathery symptoms were carried out using Potyvirus group specific primers, resulting in an amplicon of 327 bp, encoding the core region of the coat protein gene. Sequencing and BLAST analysis showed that the virus is distinct, closely related to Dasheen mosaic virus (DsMV). Sequence analysis revealed 86 and 96% identity at the nucleotide and amino acid level respectively with the DsMV isolate SY1(accession Number AJ628756). This is the first molecular level characterisation of the DsMV infecting C. esculenta in India. PMID:23637503

  12. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  13. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  14. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  15. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  16. 21 CFR 137.225 - Whole durum flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation....

  17. Growth performance of weanling Wistar rats fed on accessions of cooked Colocasia esculenta-based diets.

    PubMed

    Lewu, Muinat N; Yakubu, Toyin M; Adebola, Patrick O; Afolayan, Anthony J

    2011-09-01

    The growth performance of weanling albino rats (Rattus norvegicus) maintained on different accessions (offspring of a variety that was planted/collected at a specific location and time but differing in certain morphologic characteristics) of cooked Colocasia esculenta (cocoyam)-based diets (UFCe1-UFCe7) for 28 days was investigated. Proximate analysis of the formulated diets revealed that UFCe3, UFCe4, UFCe5, UFCe6, and UFCe7 had significantly (P<.05) higher moisture contents than the corn starch-based diet (control). All the accession-based diets of C. esculenta had higher ash contents. Similarly, all the accessions of the C. esculenta-based diet had lower crude lipid content, whereas UFCe3-UFCe7 had significantly lower protein content. Although the crude fiber content was significantly higher in UFCe2, UFCe4, and UFCe5, only UFCe3 had significantly higher carbohydrate content among all the accessions of C. esculenta-based diets. UFCe1, UFCe2, UFCe4, UFCe5, and UFCe6 increased the average weekly water intake, feed consumption, total body weight, liver-body weight ratio, and kidney-body weight ratio of the animals; UFCe3 and UFCe7 decreased these measures. Overall, UFCe1, UFCe2, UFCe4, UFCe5, and UFCe6 are recommended as diets with promise to enhance growth performance in the animals. PMID:21554124

  18. Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties.

    PubMed

    Gonçalves, Rui F; Silva, Artur M S; Silva, Ana Margarida; Valentão, Patrícia; Ferreres, Federico; Gil-Izquierdo, Angel; Silva, João B; Santos, Delfim; Andrade, Paula B

    2013-12-15

    Colocasia esculenta (L.) Shott, commonly known as taro, is an essential food for millions of people. The leaves are consumed in sauces, purees, stews, and soups, being also used in wound healing treatment. Nowadays, the consumers' demand for bioactive compounds from the diet led to the development of new agricultural strategies for the production of health-promoting constituents in vegetables. In this work, two strategies (variety choice and irrigation conditions) were considered in the cultivation of C. esculenta. The effect on the phenolic composition of the leaves was evaluated. Furthermore, a correlation between the biological activity of the different varieties and their chemical composition was established. Qualitative and quantitative differences in the phenolic composition were observed between varieties; furthermore, the irrigation conditions also influenced the composition. C. esculenta varieties were able to scavenge several oxidant species and to inhibit hyaluronidase, but data suggest that metabolites other than phenolics are involved. The results show that cultivation strategies can effectively modulate the accumulation of these types of bioactive compounds. Furthermore C. esculenta wound healing potential can be attributed, at least in part, to the protection of the wound site against oxidative/nitrosative damage and prevention of hyaluronic acid degradation. PMID:23993510

  19. Antiperoxidative and antioxidant effects of Casearia esculenta root extract in streptozotocin-induced diabetic rats.

    PubMed Central

    Prakasam, A.; Sethupathy, S.; Pugalendi, K. V.

    2005-01-01

    Oxidative stress is currently suggested to play as a pathogenesis in the development of diabetes mellitus. The present study was designed to evaluate the effect of Casearia esculenta root extract on oxidative stress-related parameters in streptozotocin (STZ) -induced diabetic rats. Antidiabetic treatment with C. esculenta root extract (45 days) significantly (p < .05) decreased thiobarbituric acid reactive substances (TBARS) and remarkably improved tissue antioxidants status such as glutathione (GSH), ascorbic acid (vitamin C) and alpha-tocopherol (vitamin E) in liver and kidney of STZ-diabetic rats. In diabetics rats, the activities of enzymatic antioxidants such as superoxide dismutase (SOD, EC 1.11.1.1) catalase (CAT, EC 1.11.1.6) were decreased significantly while the activity of glutathione peroxidase (GPx, EC 1.11.1.9) decreased in the liver and increased in the kidney. The treatment of diabetic rats with C. esculenta root extract over a 45-day period returned these levels close to normal. These results suggest that C. esculenta root extracts exhibit antiperoxidative as well as antioxidant effects in STZ-induced diabetic rats. PMID:16197726

  20. The genetic differentiation of Colocasia esculenta growing in gold mining areas with arsenic contamination.

    PubMed

    Boonmee, Sirilak; Neeratanaphan, Lamyai; Tanee, Tawatchai; Khamon, Prodpran

    2015-05-01

    Arsenic is a heavy metal found in contaminated gold mining areas and which can affect plant and animal species. This study aims to determine the concentration of As in the aquatic plant Colocasia esculenta as well as this plant's genetic variability. Sediment and C. esculenta samples were collected from three studied sites at the edge of a stream around a gold mine. The arsenic concentrations in sediment and C. esculenta samples were analyzed using induction coupled plasma-mass spectrometry (ICP-MS). Genetic differentiations were studied by random amplified polymorphic DNA (RAPD) with dendrogram construction and analysis of genetic similarity (S). The results showed that the arsenic concentrations in sediment and C. esculenta samples ranged from 4.547 ± 0.318 to 229.964 ± 0.978 and 0.108 ± 0.046 to 0.406 ± 0.174 mg kg(-1), respectively. To compare the samples studied to the reference site, RAPD fingerprints from 26 primers successfully produced 2301 total bands used for dendrogram construction and S value analysis. The dendrogram construction separates C. esculenta into four clusters corresponding to their sampling sites. The S values of the studied sample sites compared to the reference site are 0.676-0.779, 0.739-0.791, and 0.743-0.783 for sites 1, 2, and 3, respectively, whereas the values of the individuals within each site are as high as 0.980. These results suggest that As accumulation in aquatic plant species should be of concern because of the potential effects of As on aquatic plants as well as humans. PMID:25838064

  1. [Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].

    PubMed

    Pacheco de Delahaye, E; Portillo, M

    1990-09-01

    Three mixtures of precooked white corn flour with 10, 20 and 30% amaranth flour were prepared. The sedimentation and consistency of the mixtures differed from those of the white corn flour, but without altering the capacity of dough formation to prepare arepas. The protein, fiber, and ash contents were higher than those of the precooked white corn flour. The functional properties of water and oil absorption increased in 20 and 10%, respectively. During the three-month storage, the protein and fat contents were not altered. Acceptability tests of the arepas were carried out and results indicated that those mixtures prepared with 10% and 20% substitution levels were acceptable from the sensory point of view. The protein quality was analyzed in terms of protein efficiency ratio (PER), which proved to be higher than that of the commercial white corn flour (PER 1.93), and the apparent digestibility was 92%. As far as lysine is concerned, results showed that arepas prepared with the mixture containing 10% amaranth (1.6 g lysine/100 g protein) and 20% (2.0 g lysine/100 g protein) also proved to be higher than the commercial white corn flour arepas (0.7 g lysine/100 g protein). Based on the above findings, enrichment of commercial white corn flour with grain amaranth flour, prior to the preparation of arepas, a product of high consumption in Venezuela as part of the habitual diet, is recommended. PMID:2134139

  2. [Effect of addition of instant corn flour on rheological characteristics of wheat flour and breadmaking III].

    PubMed

    Martínez, F; el-Dahs, A A

    1993-12-01

    The instant corn flour prepared by the hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C presented characteristics similar to that of flours prepared with grits soaked in water at temperature higher than room temperature and different steaming time (5 and 15 minutes). The addition of instant corn flour up of a 25% mixture with wheat flour reduced the peak of maximum viscosity during the heating cycle; however, the final viscosity during the cooling cycle was increased. The water absorption was increased with the increase of substitution in the level of wheat flour. Extensibility, maximum resistance and values of area were reduced with an increase in the level of instant corn flour in the mixture. However, extension resistance and proportional number were increased. Bread prepared from a mixture of instant corn flour and wheat flour showed higher weight with low loaf volume, color and texture of the crumb related to bread wheat. PMID:7872835

  3. Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extruded products were prepared from a corn flour and dehulled carioca bean (Phaseolus vulgaris, L.) flour blend using a single-screw extruder. A central composite rotate design was used to evaluate the effects of extrusion process variables: screw speed (318.9-392.9 rpm), feed moisture (10.9-21.0 g...

  4. Reprogramming of cassava (Manihot esculenta) microspores towards sporophytic development.

    PubMed

    Perera, P I P; Ordoñez, C A; Dedicova, B; Ortega, P E M

    2014-01-01

    Gametes have the unique potential to enter the sporophytic pathway, called androgenesis. The plants produced are usually haploid and recombinant due to the preceding meiosis and they can double their chromosome number to form doubled haploids, which are completely homozygous. Availability of the doubled haploids facilitates mapping the genes of agronomically important traits, shortening the time of the breeding process required to produce new hybrids and homozygous varieties, and saving the time and cost for inbreeding. This study aimed to test the feasibility of using isolated and in vitro cultured immature cassava (Manihot esculenta) microspores to reprogramme and initiate sporophytic development. Different culture media and different concentrations of two ion components (Cu(2+) and Fe(2+)) were tested in two genotypes of cassava. External structural changes, nuclear divisions and cellular changes during reprogramming were analysed by scanning electron microscopy, by staining with 4',6-diamidino-2-phenylindole, and through classical histology and transmission electron microscopy. In two cassava genotypes, different developmental stages of microspores were found to initiate sporophytic cell divisions, that is, with tetrads of TMS 60444 and with mid or late uni-nucleate microspores of SM 1219-9. In the modified NLN medium (NLNS), microspore enlargements were observed. The medium supplemented with either sodium ferrous ethylene-diamine-tetraacetic acid (NaFeEDTA) or CuSO4·5H2O induced sporophytic cell division in both genotypes. A low frequency of the reprogramming and the presence of non-responsive microspores among the responsive ones in tetrads were found to be related to the viability and exine formation of the microspores. The present study clearly demonstrated that reprogramming occurs much faster in isolated microspore culture than in anther culture. This paves the way for the development of an efficient technique for the production of homozygous lines in

  5. Reprogramming of cassava (Manihot esculenta) microspores towards sporophytic development

    PubMed Central

    Perera, P. I. P.; Ordoñez, C. A.; Dedicova, B.; Ortega, P. E. M.

    2014-01-01

    Gametes have the unique potential to enter the sporophytic pathway, called androgenesis. The plants produced are usually haploid and recombinant due to the preceding meiosis and they can double their chromosome number to form doubled haploids, which are completely homozygous. Availability of the doubled haploids facilitates mapping the genes of agronomically important traits, shortening the time of the breeding process required to produce new hybrids and homozygous varieties, and saving the time and cost for inbreeding. This study aimed to test the feasibility of using isolated and in vitro cultured immature cassava (Manihot esculenta) microspores to reprogramme and initiate sporophytic development. Different culture media and different concentrations of two ion components (Cu2+ and Fe2+) were tested in two genotypes of cassava. External structural changes, nuclear divisions and cellular changes during reprogramming were analysed by scanning electron microscopy, by staining with 4′,6-diamidino-2-phenylindole, and through classical histology and transmission electron microscopy. In two cassava genotypes, different developmental stages of microspores were found to initiate sporophytic cell divisions, that is, with tetrads of TMS 60444 and with mid or late uni-nucleate microspores of SM 1219-9. In the modified NLN medium (NLNS), microspore enlargements were observed. The medium supplemented with either sodium ferrous ethylene-diamine-tetraacetic acid (NaFeEDTA) or CuSO4·5H2O induced sporophytic cell division in both genotypes. A low frequency of the reprogramming and the presence of non-responsive microspores among the responsive ones in tetrads were found to be related to the viability and exine formation of the microspores. The present study clearly demonstrated that reprogramming occurs much faster in isolated microspore culture than in anther culture. This paves the way for the development of an efficient technique for the production of homozygous lines in

  6. [Desorption isotherms in amaranth flours].

    PubMed

    Alvarado, J D; Toaza, E; Coloma, G

    1990-09-01

    In milled seeds amaranth (Amaranthus hybridus) samples locally known as "ataco or sangoracha" and harvested in two consecutive years, the vapor pressure at four temperatures (15 degrees, 20 degrees, 25 degrees, 30 degrees C) was determined in samples obtained for drying in oven at different times, within a range between 60 g water/100 g dry matter for fresh seeds to 10 g water/100 g dry matter or below, as measured in a Brabender equipment. Vapor pressure of distilled water was also determined for water activity calculation. The isotherms for each temperature are presented. Application of the G.A.B. model (Guggenheim-Anderson-De Boer) allowed to establish the water content of greater stability within a range of 9.9 to 7.6 g/100 g. The third degree polynomial equations presented, adjust satisfactorily with the experimental data, and can be used to calculate equilibrium moisture content from 0.15 to 0.95 water activity values. Water desorption isotherms of foods are important to determine the equilibrium relationship between the moisture content of foods and the water activity, information which permits to establish likely physical, chemical or biological changes. It is considered that the results obtained are useful in drying, milling or storing amaranth flour. PMID:2134142

  7. Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch.

    PubMed

    Wong, Nellie; Lee, Chow-Yang

    2011-12-01

    The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P < 0.05) with the protein content and negatively correlated (r2 = 0.93; P < 0.05) with the carbohydrate content. For T. castaneum, the suitable diets were ranked as follows: atta flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P < 0.05) than in the other diets, and the greatest number of progeny was produced from beetles reared on atta flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth. PMID:22299375

  8. Extraction of starch from wheat flour by alkaline solution

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Separation of starch from wheat flour with high purity is very important for the analysis of starch such as amylose and amylopectin determination by size exclusion HPLC (SE-HPLC). A procedure that extracts starch from flour by ethanol precipitation after dissolving flour in KOH and urea solution wa...

  9. FUNCTIONAL PROPERTIES OF WHEAT AND SORGHUM FLOUR BLENDS FOR COOKIES

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sorghum flour was fractionated into two particle sizes (greater than 0.18 mm, and less than 0.18 mm). Water holding capacity was higher for coarser particle size sorghum flour than the finer sized. The pasting characteristics of starch from the fractionated and unfractionated sorghum flours varied...

  10. 21 CFR 137.211 - White corn flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false White corn flour. 137.211 Section 137.211 Food and... Related Products § 137.211 White corn flour. (a) White corn flour is the food prepared by so grinding and bolting cleaned white corn that when tested by the method prescribed in paragraph (b)(2) of this...

  11. 21 CFR 137.211 - White corn flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false White corn flour. 137.211 Section 137.211 Food and... Related Products § 137.211 White corn flour. (a) White corn flour is the food prepared by so grinding and bolting cleaned white corn that when tested by the method prescribed in paragraph (b)(2) of this...

  12. 21 CFR 137.211 - White corn flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false White corn flour. 137.211 Section 137.211 Food and... Related Products § 137.211 White corn flour. (a) White corn flour is the food prepared by so grinding and bolting cleaned white corn that when tested by the method prescribed in paragraph (b)(2) of this...

  13. Effects of Milling on Functional Properties of Rice Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A commercial available long grain rice flour ( RL-100) and the flours made by using a pin mill and the Udy mill from the same batch of broken second-head white long grain were evaluated for their particle size and functional properties. The results showed that pin milled flour had more uniform parti...

  14. SENSORY ANALYSIS OF WHOLE WHEAT/SOY FLOUR BREADS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effects of dough formulation on wheat/soy bread taste and texture were studied in order to design a low cost, high protein bread which could help reduce hunger in the U.S. and abroad. Breads contained 0-40% defatted soy flour, 30-100% whole wheat flour and 0-30% white wheat flour and were prepa...

  15. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  16. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  17. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  18. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  19. 21 CFR 137.180 - Self-rising flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to...

  20. Efficiency of Colocasia esculenta leaves extract and histopathological effects on Culex pipiens (Diptera: Culicidae).

    PubMed

    El-Monairy, Olfat M

    2015-04-01

    This study evaluated the toxicity of Colocasia esculenta leaves extract on 3rd, 4th instars larvae and pupae of Culex pipiens. Bioassays showed that the 3rd instar larvae was the most susceptible to the different concentrations of extract, where the LC50 after 48 hr. post-exposure was 79.41, 109.65 & 141.25 for the 3rd, 4th instars larvae and pupal stage respectively. The histo-pathological effects of C. esculenta leaves extract on midgut regions and gastric caeca of the 3rd instar larvae were studied. When larvae were treated with 100 ppm of C. esculenta extract, all larvae developed dramatic pathological lesions especially Malpighian tubules were extensively affected. The midgut cells showed morphological deviation from normal ones, through slightly apical degenerated (lysis) of epithelial cells. The epithelial cells with extensive cellular microvilli were shrinkage, the nuclei showed pyknotic characteristic and the peritrophic membrane was appeared discontinuation in compared to control. When the 3rd larval instar was exposed to extract 400 ppm, the epithelial cells, adipose fabric and muscles were extensively affected. Also, the gastric caeca was affected obviously. These observation and alterations in cells of Cx. pipiens larvae are related to the dangerous effect of C. esculent leaves extract. PMID:26012222

  1. Further knowledge on the phenolic profile of Colocasia esculenta (L.) Shott.

    PubMed

    Ferreres, Federico; Gonçalves, Rui F; Gil-Izquierdo, Angel; Valentão, Patrícia; Silva, Artur M S; Silva, João B; Santos, Delfim; Andrade, Paula B

    2012-07-18

    Colocasia esculenta (L.) Shott, commonly called taro, is an ancient species selected for its edible tuber. Its huge "elephant ear" like leaves are also consumed in sauces and stews or as soups. Forty-one phenolic metabolites (11 hydroxycinnamic acid derivatives and 30 glycosylated flavonoids) were identified by high-performance liquid chromatography-diode array detection-electrospray ionization/mass spectrometry (HPLC-DAD-ESI/MS(n)) in the leaves of two C. esculenta varieties cultivated in Azores Islands. To our knowledge, 34 of the 41 phenolic compounds are being reported for the first time in this species. Phenolics quantification was achieved by an HPLC-DAD accurate and sensitive validated method. Although the qualitative profile of the two varieties is quite similar, quantitative differences were observed between them. "Giant white" and "red" varieties (local denomination) contain, respectively, ca. 14 and 21% of phenolic acids, 37 and 28% of flavones mono-C-glycosides, 42 and 43% of flavones di-C-glycosides, 3 and 4% of flavones mono-C-(O-glycosyl)glycosides, and both of them ca. 2% of flavones di-C-(O-glycosyl)glycosides and 2% of flavones-O-glycosides. Luteolin-6-C-hexoside was the compound present in higher amounts in both varieties. The established phenolic profile is an added value for the authenticity and quality control of C. esculenta and may be useful in the discrimination of its varieties. PMID:22724554

  2. Inhibitory effects of Colocasia esculenta (L.) Schott constituents on aldose reductase.

    PubMed

    Li, Hong Mei; Hwang, Seung Hwan; Kang, Beom Goo; Hong, Jae Seung; Lim, Soon Sung

    2014-01-01

    The goal of this study was to determine the rat lens aldose reductase-inhibitory effects of 95% ethanol extracts from the leaves of C. esculenta and, its organic solvent soluble fractions, including the dichloromethane (CH2Cl2), ethyl acetate (EtOAc), n-butanol (BuOH) and water (H2O) layers, using dl-glyceraldehyde as a substrate. Ten compounds, namely tryptophan (1), orientin (2), isoorientin (3), vitexin (4), isovitexin (5), luteolin-7-O-glucoside (6), luteolin-7-O-rutinoside (7), rosmarinic acid (8), 1-O-feruloyl-d-glucoside (9) and 1-O-caffeoyl-d-glucoside (10) were isolated from the EtOAc and BuOH fractions of C. esculenta. The structures of compounds 1-10 were elucidated by spectroscopic methods and comparison with previous reports. All the isolates were subjected to an in vitro bioassay to evaluate their inhibitory activity against rat lens aldose reductase. Among tested compounds, compounds 2 and 3 significantly inhibited rat lens aldose reductase, with IC50 values of 1.65 and 1.92 μM, respectively. Notably, the inhibitory activity of orientin was 3.9 times greater than that of the positive control, quercetin (4.12 μM). However, the isolated compounds showed only moderate ABTS+ [2,29-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] activity. These results suggest that flavonoid derivatives from Colocasia esculenta (L.) Schott represent potential compounds for the prevention and/or treatment of diabetic complications. PMID:25255750

  3. Modulating role of 'Saptarangi' (Casearia esculenta) on membrane bound ATPase in streptozotocin diabetic rats.

    PubMed

    Prakasam, A; Sethupathy, S; Pugalendi, K V

    2005-11-01

    We have studied the activities of adenosine triphosphatase (Na+/K+ATPase, Mg2+ATPase, Ca2+ATPase and Total ATPase) in erythrocyte, liver, kidney and cardiac tissues of control and Casearia esculenta treated streptozotocin (STZ) diabetic rats. The activity of Na+/K+ATPase plays a central role in the regulation of intra and extra cellular homeostasis and alteration of this transport system is thought to be linked to several complications of diabetes mellitus. An Mg2+ dependent ATPase activity is responsible for controlling the energy requiring process in cells whereas Ca2+ATPase is responsible for the signal transduction pathways and membrane fluidity. Activities of these enzymes were significantly altered (p < 0.05) in STZ diabetic rats. Oral administration of C. esculenta root extract for a period of 45 days resulted in significant (p < 0.05) reversal of these enzymes' activities to near normal. Thus the results suggest that C. esculenta protects the membrane integrity and functional status in STZ diabetic rats. PMID:16320953

  4. Characteristics and Antitumor Activity of Morchella esculenta Polysaccharide Extracted by Pulsed Electric Field

    PubMed Central

    Liu, Chao; Sun, Yonghai; Mao, Qian; Guo, Xiaolei; Li, Peng; Liu, Yang; Xu, Na

    2016-01-01

    Polysaccharides from Morchella esculenta have been proven to be functional and helpful for humans. The purpose of this study was to investigate the chemical structure and anti-proliferating and antitumor activities of a Morchella esculenta polysaccharide (MEP) extracted by pulsed electric field (PEF) in submerged fermentation. The endo-polysaccharide was separated and purified by column chromatography and Gel permeation chromatography, and analyzed by gas chromatography. The MEP with an average molecular weight of 81,835 Da consisted of xylose, glucose, mannose, rhamnose and galactose at the ratio of 5.4:5.0:6.5:7.8:72.3. Structure of MEP was further analyzed by Fourier-transform infrared spectroscopy and 1H and 13C liquid-state nuclear magnetic resonance spectroscopy. Apoptosis tests proved that MEP could inhibit the proliferation and growth of human colon cancer HT-29 cells in a time- and dose-dependent manner within 48 h. This study provides more information on chemical structure of anti-proliferating polysaccharides isolated from Morchella esculenta. PMID:27338370

  5. Study of mechanical and thermal properties of soy flour elastomers

    NASA Astrophysics Data System (ADS)

    Allen, Kendra Alicia

    Bio-based plastics are becoming viable alternatives to petroleum-based plastics because they decrease dependence on petroleum derivatives and are more environmentally friendly. Raw materials such as soy flour are widely available, low cost, lightweight, stiffness and have high strength characteristics, but weak interfacial adhesion between the soy flour and the polymer poses a challenge. In this study, soy flour was utilized as a filler in thermoplastic elastomer composites. A surface modification called acetylation was investigated at soy flour concentrations of 10 wt%, 15 wt% and 20 wt%. The mechanical properties of the composites were then compared to that of elastomers without a filler. Chemical characterization of the acetylated soy flour was attempted in order to understand what occurs during the reaction and after completion. In the range of tests, soy flour loadings were observed to be inversely proportional to tensile strength for both the untreated and treated soy flour. However, the acetylated soy flour at 10 wt% concentration performed comparable to that of the neat rubber and resulted in an increase in tensile strength. Unexpectedly, the acetylation reaction increased elongation, which reduced stress within the composite and is believed to increase the adhesion of the soy flour to that of the elastomer. In the nuclear magnetic resonance (SS-NMR), the intensity for the treated soy flour was larger than that of the untreated soy flour for the acetyl groups that were attached to the soy flour, particularly, the carbonyl function group next to the deprotonated oxygen and the methyl group next to the carbonyl. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated that the acetylated soy flour is slightly more thermally stable than the untreated soy flour. The treated soy flour also increased the decomposition temperature of the composite.

  6. Oil uptake properties of fried batters from rice flour.

    PubMed

    Shih, F; Daigle, K

    1999-04-01

    Batters were prepared, using rice flour as the main component, and analyzed for their oil uptake properties during frying. Rice flour resisted oil absorption better but was less effective as a thickening agent than wheat flour. Of the rice components, increased amylose in the amylopectin/amylose ratio of the starch decreased the batter oil uptake, whereas increased protein content had the opposite effect. Various additives were introduced and investigated for their ability to develop viscosity and other desirable characteristics for the batter. As additives to the rice flour batters, phosphorylated starch and gelatinized rice flour enhanced both the thickening and oil-reducing capacities of the batter. Compared with values for batters from wheat flour, the percent batter oil uptake in the fried crust for the modified rice flour batters was decreased by up to 62%, and the percent total oil uptake for the whole coated drumstick was reduced by up to 59%. PMID:10564026

  7. Chirality determines pheromone activity for flour beetles

    NASA Astrophysics Data System (ADS)

    Levinson, H. Z.; Mori, K.

    1983-04-01

    Olfactory perception and orientation behaviour of female and male flour beetles ( Tribolium castaneum, T. confusum) to single stereoisomers of their aggregation pheromone revealed maximal receptor potentials and optimal attraction in response to 4R,8R-(-)-dimethyldecanal, whereas its optical antipode 4S,8S-(+)-dimethyldecanal was found to be inactive in this respect. Female flour beetles of both species were ≈ 103 times less attracted to 4R,8S-(+)- and 4S,8R-(-)-dimethyldecanal than to 4R,8R-(-)-dimethyldecanal, while male flour beetles failed to respond to the R,S-(+)- and S,R-(-)-stereoisomers. Pheromone extracts of prothoracic femora from unmated male flour beetles elicited higher receptor potentials in the antennae of females than in those of males. The results suggest that the aggregation pheromone emitted by male T. castaneum as well as male T. confusum has the stereochemical structure of 4R,8R-(-)-dimethyl-decanal, which acts as sex attractant for the females and as aggregant for the males of both species.

  8. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... requirements of this section allowance is made for the added monocalcium phosphate. ... label declaration of ingredients, prescribed for flour by § 137.105, except that: (a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight...

  9. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... requirements of this section allowance is made for the added monocalcium phosphate. ... label declaration of ingredients, prescribed for flour by § 137.105, except that: (a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight...

  10. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... requirements of this section allowance is made for the added monocalcium phosphate. ... label declaration of ingredients, prescribed for flour by § 137.105, except that: (a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight...

  11. 21 CFR 137.175 - Phosphated flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... requirements of this section allowance is made for the added monocalcium phosphate. ... label declaration of ingredients, prescribed for flour by § 137.105, except that: (a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight...

  12. Cold temperature disinfestation of bagged flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We conducted studies using a commercial freezer maintained at -17.8°C to determine the time needed to kill Tribolium castaneum eggs in a pallet of flour. Each bag weighed 22.7 kg, and there were 5 bags in each of 10 layers. The dimensions of the pallet were 109-cm wide by 132-cm long by 123-cm tall,...

  13. Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products.

    PubMed

    Sánchez-Marroquín, A; Maya, S

    1985-09-01

    Whole flour and milling fractions of raw amaranth seeds were used in 90:10, 80:20 and 50:50 mixtures with industrialized corn flour (MINSA) to prepare tortillas and arepas, basic nutritional foods in several Latin American countries. The three corn-amaranth mixtures showed a good protein and fat content as well as amino acid profile, and presented adequate physical characteristics for making tortillas. Amaranth whole flour and commercial corn flour mixtures in the proportion of 80:20 and 50:50 were found suitable for the preparation of arepas. Protein and fat content were substantially improved, with no changes in organoleptic characteristics. The Mexican type of Amaranthus cruentus, selected due to its availability and bromatologic properties, yielded products of excellent nutritional quality, according to their amino acid content and protein efficiency ratio (PER). The protein-rich (1R) and starchy (2-R) fractions obtained by air classification, also yielded good results when substituting amaranth flour. The afore-mentioned flours and air-classified fractions of the 50:50 mixtures proved to be adequate in gruel preparations when used in 1:8 and 1:12 dilutions, as they improved their organoleptic characteristics. Flakes and extrudates were also used, yielding products with a 13.3-15% protein content, 1.7-3.7% fat, and 65.2-74.2% carbohydrates. In addition, extrudates were utilized to prepare snacks of better nutritional quality than existing similar commercial products. Improvement of the tortilla's mineral and fatty acid contents was achieved in every case. Enrichment of this product with whole amaranth flour is, therefore, recommendable for use in programs aimed at improving the nutritional status of the population. PMID:3842057

  14. In vitro effects of Cassava (Manihot esculenta) leaf extracts on four development stages of Haemonchus contortus.

    PubMed

    Marie-Magdeleine, C; Udino, L; Philibert, L; Bocage, B; Archimede, H

    2010-10-11

    Three extracts (aqueous, methanolic and dichloromethane) of Manihot esculenta (Cassava) leaf were tested in vitro on four development stages of Haemonchus contortus using egg hatch assay (EHA), larval development assay (LDA), L3 migration inhibition assay (LMI) and adult worm motility assay (AWM). Compared to the negative control, significant effects (P<0.0001) were observed for the methanolic extract of leaf against larval development (57.6% +/-7.6), with a dose dependent effect. These results suggest that Cassava possess anthelmintic activity against H. contortus. The active principles responsible for the activity could be the terpenoids and condensed tannin compounds present in the leaf. PMID:20638799

  15. Cytochromes P-450 from cassava (Manihot esculenta Crantz) catalyzing the first steps in the biosynthesis of the cyanogenic glucosides linamarin and lotaustralin. Cloning, functional expression in Pichia pastoris, and substrate specificity of the isolated recombinant enzymes.

    PubMed

    Andersen, M D; Busk, P K; Svendsen, I; Møller, B L

    2000-01-21

    The first committed steps in the biosynthesis of the two cyanogenic glucosides linamarin and lotaustralin in cassava are the conversion of L-valine and L-isoleucine, respectively, to the corresponding oximes. Two full-length cDNA clones that encode cytochromes P-450 catalyzing these reactions have been isolated. The two cassava cytochromes P-450 are 85% identical, share 54% sequence identity to CYP79A1 from sorghum, and have been assigned CYP79D1 and CYP79D2. Functional expression has been achieved using the methylotrophic yeast, Pichia pastoris. The amount of CYP79D1 isolated from 1 liter of P. pastoris culture exceeds the amounts that putatively could be isolated from 22,000 grown-up cassava plants. Each cytochrome P-450 metabolizes L-valine as well as L-isoleucine consistent with the co-occurrence of linamarin and lotaustralin in cassava. CYP79D1 was isolated from P. pastoris. Reconstitution in lipid micelles showed that CYP79D1 has a higher k(c) value with L-valine as substrate than with L-isoleucine, which is consistent with linamarin being the major cyanogenic glucoside in cassava. Both CYP79D1 and CYP79D2 are present in the genome of cassava cultivar MCol22 in agreement with cassava being allotetraploid. CYP79D1 and CYP79D2 are actively transcribed, and production of acyanogenic cassava plants would therefore require down-regulation of both genes. PMID:10636899

  16. Yacon flour and Bifidobacterium longum modulate bone health in rats.

    PubMed

    Rodrigues, Fabiana Carvalho; Castro, Adriano Simões Barbosa; Rodrigues, Vívian Carolina; Fernandes, Sérgio Antônio; Fontes, Edimar Aparecida Filomeno; de Oliveira, Tânia Toledo; Martino, Hércia Stampini Duarte; de Luces Fortes Ferreira, Célia Lúcia

    2012-07-01

    Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulating synbiotic foods. The purpose of this study was to evaluate the effect of yacon flour and probiotic (Bifidobacterium longum) on the modulation of variables related to bone health. Thirty-two Wistar rats were divided into 4 groups: control, yacon flour, diet+B. longum, and yacon flour+B. longum. After euthanasia, the bones were removed for analysis of biomechanical properties (thickness, length, and strength of fracture) and mineral content (Ca, Mg, and P); the cecum was removed for analysis of the microbiota and short-chain fatty acids. Tibia Ca, P, and Mg content was significantly (P<.05) higher in groups fed diet+B. longum, yacon flour+B. longum than in the control group. An increase in fracture strength was observed in the yacon flour (8.1%), diet+B. longum (8.6%), and yacon flour+B. longum (14.6%) in comparison to the control group. Total anaerobe and weight of the cecum were higher (P<.05) in rats consuming the yacon flour diet compared with the other groups. Cecal concentration of propionate was higher in all experimental groups compared with the control (P<.05). Yacon flour in combination with B. longum helped increase the concentration of minerals in bones, an important factor in the prevention of diseases such as osteoporosis. PMID:22510044

  17. [Sesame seed (Sesamum indicum, L.). II. Use of sesame flour in protein mixtures].

    PubMed

    Salgado, J M; Gonçalves, C M

    1988-06-01

    The results obtained in the first part of this study demonstrated that the sesame flour protein is of reasonable quality and can be utilized, although it has a low lysine content and is rich in sulfur amino acids. Based on the initial data, the sesame flour was supplemented with other meals: "carioca" beans, pigeon pea, and soybean. Nine diets were prepared and the best combination was that of 50% sesame flour protein and 50% pigeon pea, the PER of which was 2.28. Breads were made with these systems, as follows: 100% sesame flour, 100% wheat flour, 50% sesame flour + 50% wheat flour; 30% sesame flour + 70% wheat flour; 30% sesame flour + 30% soybean flour + 40% wheat flour. These were evaluated through sensory analysis by a grading system. Good acceptance was obtained with the bread prepared with 30% sesame flour + 70% wheat flour. Its external and internal appearance, as well as its organoleptic characteristics were close to the bread, with 100% wheat flour. Sesame flour at the 50% proportion gave a bread of medium quality. The protein mixtures of sesame flour and soybean flour were well accepted. Some of the panel members reported that it had a taste somewhat like integral bread. PMID:3154072

  18. First report of taro vein chlorosis virus infecting taro [Colocasia esculenta (L.) Schott] in the United States of America

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In March 2013, taro plants [Colocasia esculenta (L.) Schott cv. ‘iliuaua’] with leaves displaying veinal chlorosis and necrosis were observed at a germplasm collection on the island of Molokai. These symptoms were similar to those of taro vein chlorosis, an important disease of taro found in severa...

  19. Distribution of wild taro (Colocasia esculenta) in subtropical Texas, growth of young colonies, and tolerance to simulated herbivory

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Non-native wild taro (Colocasia esculenta) is an ornamental plant that is an emerging invasive weed in moist riparian areas in subtropical and warm temperate river systems in Texas, with potential impacts on native plant species, habitat quality and water use in the Lower Rio Grande Basin. Observati...

  20. Physicochemical and functional properties of peeled and unpeeled pumpkin flour.

    PubMed

    Noor Aziah, A A; Komathi, C A

    2009-09-01

    This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp as a raw material for the production of flour that could be used in composite blend with wheat flour or as a functional ingredient in food products. The peeled and unpeeled pumpkin pulp were soaked in sodium metabisulphite solution, sliced and dried overnight in a hot air oven, followed by milling into peeled pumpkin pulp flour (PPPF) and unpeeled pumpkin pulp flour (UPPF), respectively. The flours were then evaluated for physicochemical attributes (color, proximate compositions, and water activity) and functional properties (water holding capacity and oil holding capacity), in comparison to the commercial wheat flour. PPPF and UPPF were observed to be more attractive in terms of color than wheat flour, as indicated by the significantly higher results (P flour, PPPF and UPPF were superior in term of nutrients as indicated by the significantly higher (P or= 0.05) was shown in water holding capacity of PPPF and wheat flour. However, the oil holding capacity of PPPF and UPPF was shown to be significantly higher (P flour, indicating the potential of PPPF and UPPF as emulsifying agents. Moisture content and water activity values in PPPF and UPPF were significantly lower (P flour, suggesting that PPPF and UPPF have a better keeping quality and longer shelf life. PMID:19895499

  1. Is body size of the water frog Rana esculenta complex responding to climate change?

    NASA Astrophysics Data System (ADS)

    Tryjanowski, Piotr; Sparks, Tim; Rybacki, Mariusz; Berger, Leszek

    2006-03-01

    Recent studies on climate responses in ectothermic (cold-blooded) vertebrates have been few in number and focussed on phenology rather than morphology. According to Bergmann’s rule, endothermic (warm-blooded) vertebrates from cooler climates tend to be larger than congeners from warmer regions. Although amphibians are ectothermic vertebrates, weather and climatic conditions may also impact on their morphology, and thereby affect their survival rates and population dynamics. In this paper, we show, in a unique long-term study during the period 1963-2003 in an agricultural landscape in western Poland, that the body length of two water frog parental species (males of both Rana ridibunda and R. lessonae) increased significantly. However, their hybridogenetic hybrid R. esculenta did not show similar changes. A significant relationship with a large-scale climatic factor, the winter North Atlantic Oscillation index, was found positive for R. ridibunda males and R. lessonae females, and negative for R. esculenta females. Our findings, the first for amphibians, are consistent with other studies reporting that recent climate change has affected the morphology of animals. However, we also show that changes in amphibian phenotype linked to climate may vary independently between (even very similar) species.

  2. Hexavalent chromium removal from aqueous solutions by a novel powder prepared from Colocasia esculenta leaves.

    PubMed

    Nakkeeran, E; Saranya, N; Giri Nandagopal, M S; Santhiagu, A; Selvaraju, N

    2016-08-01

    In this study, batch removal of hexavalent chromium from aqueous solutions by powdered Colocasia esculenta leaves was investigated. Batch experiments were conducted to study the effects of adsorption of Cr(VI) at different pH values, initial concentrations, agitation speeds, temperatures, and contact times. The biosorbent was characterized by scanning electron microscopy, energy-dispersive X-ray spectroscopy, and Fourier transform infrared spectrometer analysis. The biosorptive capacity of the adsorbent was dependent on the pH of the chromium solution in which maximum removal was observed at pH 2. The adsorption equilibrium data were evaluated for various adsorption isotherm models, kinetic models, and thermodynamics. The equilibrium data fitted well with Freundlich and Halsey models. The adsorption capacity calculated was 47.62 mg/g at pH 2. The adsorption kinetic data were best described by pseudo-second-order kinetic model. Thus, Colocasia esculenta leaves can be considered as one of the efficient and cheap biosorbents for hexavalent chromium removal from aqueous solutions. PMID:26853060

  3. Purification of Colocasia esculenta lectin and determination of its anti-insect potential towards Bactrocera cucurbitae.

    PubMed

    Thakur, Kshema; Kaur, Manpreet; Kaur, Satwinder; Kaur, Amritpal; Kamboj, Sukhdev Singh; Singh, Jatinder

    2013-01-01

    The present study reports the purification of a lectin from Colocasia esculenta (L.) Schott corms and evaluation of its anti-insect potential towards Bactrocera cucurbitae (Coquilett). The lectin was found to be specific towards N-acetyl-D-lactosamine (LacNac), a disaccharide and asialofetuin, a desialylated serum glycoprotein in hemagglutination inhibition assay. Asialofetuin was used as a ligand to purify Colocasia esculenta agglutinin (CEA) by affinity chromatography. The purity of CEA was ascertained by the presence of a single band in reducing SDS-PAGE at pH 8.3. The affinity purified CEA was employed in artificial diet bioassay of second instar larvae (64-72 hr old) of the B. cucurbitae at concentrations ranging between 10-160 microg ml(-1). The lectin significantly (p < 0.01) decreased the percent pupation and emergence with respect to control. Effect on various enzymes was studied by employing LC50 (51.6 microg ml(-1)) CEA in the artificial diet bioassay of second instar larvae. All the enzymes tested namely esterases, phosphatases (acid and alkaline), superoxide dismutases, catalase and glutathione-S-transferase showed a significant (p < 0.01, p < 0.05) increase in their enzyme and specific activities. These results showed that CEA affected normal growth and development and presented stress to the larvae, activating their detoxification and anti-oxidant systems. Thus, the lectin seems to be a useful candidate for the control measures of B. cucurbitae under the integrated pest management (IPM) system. PMID:24006804

  4. Cassava (Manihot esculenta Krantz) genome harbors KNOX genes differentially expressed during storage root development.

    PubMed

    Guo, D; Li, H L; Tang, X; Peng, S Q

    2014-01-01

    In plants, homeodomain proteins play a critical role in regulating various aspects of plant growth and development. KNOX proteins are members of the homeodomain protein family. The KNOX transcription factors have been reported from Arabidopsis, rice, and other higher plants. The recent publication of the draft genome sequence of cassava (Manihot esculenta Krantz) has allowed a genome-wide search for M. esculenta KNOX (MeKNOX) transcription factors and the comparison of these positively identified proteins with their homologs in model plants. In the present study, we identified 12 MeKNOX genes in the cassava genome and grouped them into two distinct subfamilies based on their domain composition and phylogenetic analysis. Furthermore, semi-quantitative reverse transcription polymerase chain reaction analysis was performed to elucidate the expression profiles of these genes in different tissues and during various stages of root development. The analysis of MeKNOX expression profiles of indicated that 12 MeKNOX genes display differential expressions either in their transcript abundance or expression patterns. PMID:25526192

  5. Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends.

    PubMed

    Akubor, P I

    1997-01-01

    Full-fat African breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. The chemical composition and functional properties of composite flours showed that they contain more protein, fat, and ash and less carbohydrate than sweet potato flour. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased. The composite flours possessed higher water absorption than sweet potato flour. The water absorption capacity increased from 20% for sweet potato flour to the range of 85-120% for composite flours. The oil absorption capacities for some composite flours were higher than that for sweet potato but less than that of breadfruit. Composite flours had good foaming capacity but lacked foaming stability. The bulk density of the composite flours was found to be low which will be an advantage in the preparation of weaning food formulations. PMID:9498694

  6. Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut flour is a high protein, low oil, powdered material prepared from roasted 21 peanut seed. In addition to being a well-established food ingredient, peanut flour is also the 22 active ingredient in peanut oral immunotherapy trials. Enzymatic hydrolysis was evaluated as a 23 processing strategy ...

  7. Biochemical composition and physicochemical properties of broccoli flours.

    PubMed

    Campas-Baypoli, Olga N; Sánchez-Machado, Dalia I; Bueno-Solano, Carolina; Núñez-Gastélum, Jose A; Reyes-Moreno, Cuauhtémoc; López-Cervantes, Jaime

    2009-01-01

    The objective of this research was to study the biochemical composition and physicochemical properties of three different flours prepared from broccoli crop remains. Florets, leaves and stalks of broccoli were dried at 60 degrees C, and the flours obtained were analysed for proximate composition, amino acid profile, fatty acid composition, and physicochemical properties. The florets flour showed the highest protein content (22.41 g/100 g dry weight); ash was higher in leaves flour (14.67 g/100 g dry weight), and the lipid content was similar in the flours of leaves and stalks. The stalks flour had high crude fibre content and low protein content. All flours presented a high water absorption index. Tyrosine, aspartic acid, glutamic acid, proline and valine were found in larger concentration. The most abundant fatty acids in the lipids were linolenic acid (C18:3n3), palmitic acid (C16:0) and linoleic acid (C18:2n6). Broccoli flours prepared in this study are good source of nutrients and could be utilized as dietary supplements. PMID:19259885

  8. Fortification of wheat flour with corn bran in baked products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Processed food-grade corn bran, a byproduct from the grain milling industry that is a good source of dietary fiber replaced flour in cakes at 0%, 5%, 15%, 20%, 25%, and 30% level. Farinograph water absorption was used determine the optimum water level for cake batters with wheat flour replaced with ...

  9. 1. VIEW SHOWING FLOUR MILL (TWOSTORY BUILDING WITH GABLE ROOF ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    1. VIEW SHOWING FLOUR MILL (TWO-STORY BUILDING WITH GABLE ROOF JUST RIGHT OF CENTER), IN CONTEXT OF ROCKY BOY'S AGENCY, WITH MAIN AGENCY OFFICES IN FOREGROUND AND AGENCY HOUSING IN THE BACKGROUND TO LEFT, LOOKING SOUTHWEST - Rocky Boy's Agency Flour Mill, Rocky Boy, Hill County, MT

  10. 21 CFR 137.160 - Enriched bromated flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched bromated flour. 137.160 Section 137.160 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized...

  11. Pasting and rheological properties of chia composites containing barley flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The chia containing omega-3 polyunsaturated fatty acids (omega-3 PUFAs) was composited with barley flour having high ß-glucan content. Both omega-3 PUFAs and ß-glucan are well known for lowering blood cholesterol and preventing coronary heart disease. Barley flour was dry blended with ground chia ...

  12. SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The rheological behaviors of aqueous peanut flour dispersions were characterized across a range of conditions, including controlled heating and cooling rates under both large and small-strain deformations. Fat content of the dry flours influenced rheological characteristics, as dispersions of highe...

  13. PHYSICOCHEMICAL PROPERTIES OF STARCH IN EXTRUDED RICE FLOURS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effects of extruding temperatures and subsequent drying conditions on X-ray diffractionpatterns (XRD) and differential scanning calorimetry (DSC) of long grain (LG) and short grain (SG) rice flours were investigated. The rice flours were extruded in a twin-screw extruder at 70-120degreesC and 22...

  14. Storage stability of flour-blasted brown rice

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Brown rice was blasted with rice flour rather than sand in a sand blaster to make microscopic nicks and cuts so that water can easily penetrate into the brown rice endosperm and cook the rice in a shorter time. The flour-blasted American Basmati brown rice, long grain brown rice, and parboiled long...

  15. Reinforcement Effect of Corn Flour in Rubber Composites

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Corn flour is an economical renewable material and investigated in this study as filler for rubber composites. The composites were prepared by mixing an aqueous dispersion of corn flour with rubber latex, followed by freeze-drying and compression molding. The small strain elastic modulus and the str...

  16. Dough Rheology and Wet Milling of Hard Waxy Wheat Flours

    Technology Transfer Automated Retrieval System (TEKTRAN)

    To realize the full potential of waxy wheat (Triticum aestivum L.), wet milling of waxy wheat flour to produce gluten and waxy wheat starch was investigated. Flours of six advanced lines of waxy hard wheats, one normal hard wheat (‘Karl 92’), and one partial waxy wheat (‘Trego’) were fractionated by...

  17. Fractionation of cottonseed flour for improving its adhesive properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    As early as the 1950's, cottonseed flour (i. e. meal) was tested for use as wood adhesives. Recently, renewed interest exists in the use of plant proteins as wood adhesives, as these materials are renewable and biodegradable. In this research, we separated cottonseed flour into several fractions wit...

  18. Effect of Tempering Condition on Milling Performance and Flour Functionality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tempering conditions of wheat grain change the quality of the flour; yet most experimental milling systems use a standard tempering without optimization. The effect of tempering condition on milling performance and flour functionality for three SRW cultivars ('Roane', 'Cyrus', and 'Severn') was tes...

  19. Gamma radiation influence on technological characteristics of wheat flour

    NASA Astrophysics Data System (ADS)

    Teixeira, Christian A. H. M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L. d.

    2012-08-01

    This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

  20. Pasta with unripe banana flour: physical, texture, and preference study.

    PubMed

    Agama-Acevedo, Edith; Islas-Hernandez, José J; Osorio-Díaz, Perla; Rendón-Villalobos, Rodolfo; Utrilla-Coello, Rubí G; Angulo, Ofelia; Bello-Pérez, Luis A

    2009-08-01

    Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference. PMID:19723232

  1. Nutritional profile of whole grain soft wheat flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whole grain wheat flour is used in baking products to increase fiber content and to provide vitamins from the bran layers of the kernel. We surveyed whole grain soft flour samples from North America to determine the nutritional profile using recently revised fiber quantification protocols, CODEX 20...

  2. Nutritional characterisation and bioactive components of commercial carobs flours.

    PubMed

    Durazzo, Alessandra; Turfani, Valeria; Narducci, Valentina; Azzini, Elena; Maiani, Giuseppe; Carcea, Marina

    2014-06-15

    Food industry is interested in the utilisation of legume flours for the improvement the nutritional quality of cereal based foods. In this context, this research aimed at investigating the beneficial properties of different commercial carob seed flours -Ceratonia siliqua L.-. In particular, we determined chemical parameters (protein, fat, ash, soluble and insoluble fibre) by standard AOAC methods, lignans (secoisolariciresinol, lariciresinol, isolariciresinol, pinoresinol) by HPLC methods, the Total Polyphenol Content (TPC) by the Folin Ciocalteau method and the antioxidant properties by the FRAP assay. The carob germ flour and the raw carob seed flour reached the highest insoluble fibre, lignan and total polyphenols content and these results were matched by their antioxidant properties. Different carob flours showed a different distribution of the various lignans. PMID:24491707

  3. Chilean prosopis mesocarp flour: phenolic profiling and antioxidant activity.

    PubMed

    Schmeda-Hirschmann, Guillermo; Quispe, Cristina; Soriano, Maria Del Pilar C; Theoduloz, Cristina; Jiménez-Aspée, Felipe; Pérez, Maria Jorgelina; Cuello, Ana Soledad; Isla, Maria Inés

    2015-01-01

    In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82-2.57 g gallic acid equivalents/100 g fresh flour weight. The highest antioxidant activity, measured by the DPPH assay, was observed for samples from the Huasco valley. HPLC-MS/MS analysis allowed the tentative identification of eight anthocyanins and 13 phenolic compounds including flavonol glycosides, C-glycosyl flavones and ellagic acid derivatives. The antioxidant activity and the phenolic composition in the flour suggest that this ancient South American resource may have potential as a functional food. PMID:25898415

  4. Effect of Wheat Flour Pre-cooking on the Composite Modulus of Wheat Flour and Carboxylated Styrene-Butadiene Latex

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Commercial wheat flours with two different concentrations of insoluble protein were used as fillers to reinforce styrene-butadiene latex composites and their viscoelastic properties were examined. Both wheat flours were also cooked at 55, 70, or 95 deg C for one hour in an aqueous dispersion prior ...

  5. 40 CFR 406.30 - Applicability; description of the normal wheat flour milling subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... normal wheat flour milling subcategory. 406.30 Section 406.30 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.30 Applicability; description of the normal wheat flour milling... wheat and other grains are milled by dry processes into flour and millfeed....

  6. 40 CFR 406.30 - Applicability; description of the normal wheat flour milling subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... normal wheat flour milling subcategory. 406.30 Section 406.30 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.30 Applicability; description of the normal wheat flour milling... wheat and other grains are milled by dry processes into flour and millfeed....

  7. 40 CFR 406.30 - Applicability; description of the normal wheat flour milling subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... normal wheat flour milling subcategory. 406.30 Section 406.30 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.30 Applicability; description of the normal wheat flour milling... wheat and other grains are milled by dry processes into flour and millfeed....

  8. 40 CFR 406.30 - Applicability; description of the normal wheat flour milling subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... normal wheat flour milling subcategory. 406.30 Section 406.30 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.30 Applicability; description of the normal wheat flour milling... wheat and other grains are milled by dry processes into flour and millfeed....

  9. Evaluation of four sorghum varieties in the utilization of sorghum flour tortillas

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Gluten-free flour tortillas were made with five different sorghum flours to evaluate flour quality. Four sorghum varieties were used along with a commercial sorghum flour. The four varieties were: Fontanelle-625 (F-625), Fontanelle-1000 (F-1000), ATx631xRTx2907(NE#20), and 5040C. The tortilla wei...

  10. Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Gluten-free pancakes were prepared using rice flour, and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. The apparent viscosity of the pancake batter increased with increased sweet potato flour replacement. Texture properties of the cooked pancakes, such as, har...

  11. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

    Technology Transfer Automated Retrieval System (TEKTRAN)

    White, food-grade sorghum was milled to flour of varying extraction rates (60%, 80%, 100%) and pin-milled at different speeds (no pin-milling, low-speed, and high-speed) to create flours of both variable composition and particle size. Flours were characterized for flour composition, total starch con...

  12. Navy bean flour particle size and protein content affect cake baking and batter quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to three levels with navy bean starch. The effect...

  13. The Effect of Spring Wheat Starch Properties on Flour Tortilla Quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The largest component of wheat flour is starch. Starch properties affect the end use quality of products made from wheat flour. Seven genotypes of wheat flour, having various amounts of amylose, were grown at three locations in North Dakota. Flour from these genotypes was tested for starch propertie...

  14. 40 CFR 406.30 - Applicability; description of the normal wheat flour milling subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... normal wheat flour milling subcategory. 406.30 Section 406.30 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.30 Applicability; description of the normal wheat flour milling... wheat and other grains are milled by dry processes into flour and millfeed....

  15. 2, 3-Dimethylmaleic anhydride (3, 4-Dimethyl-2, 5-furandione): A plant derived insecticidal molecule from Colocasia esculenta var. esculenta (L.) Schott.

    PubMed

    Rajashekar, Yallappa; Tonsing, Ngaihlun; Shantibala, Tourangbam; Manjunath, Javagal R

    2016-01-01

    The phasing out of methyl bromide as a fumigant, resistance problems with phosphine and other fumigants in stored product beetles, and serious concern with human health and environmental safety have triggered the search for alternative biofumigants of plant origin. Despite the identification of a large number of plants that show insecticidal activity, and the diversity of natural products with inherent eco-friendly nature, newer biofumigants of plant origin have eluded discovery. Using a bioassay driven protocol, we have now isolated a bioactive molecule from the root stock of Colocasia esculenta (L.) and characterized it as 2, 3-dimethylmaleic anhydride (3, 4-dimethyl-2, 5-furandione) based on various physico-chemical and spectroscopic techniques (IR, (1)H NMR, (13)C NMR and Mass). The molecule proved to be an efficient biofumigant which is highly toxic to insect pests for stored grains even at very low concentration, but has no adverse effect on seed germination. We finally address the potential for this molecule to become a, effective biofumigant. PMID:26837840

  16. 2, 3-Dimethylmaleic anhydride (3, 4-Dimethyl-2, 5-furandione): A plant derived insecticidal molecule from Colocasia esculenta var. esculenta (L.) Schott

    PubMed Central

    Rajashekar, Yallappa; Tonsing, Ngaihlun; Shantibala, Tourangbam; Manjunath, Javagal R.

    2016-01-01

    The phasing out of methyl bromide as a fumigant, resistance problems with phosphine and other fumigants in stored product beetles, and serious concern with human health and environmental safety have triggered the search for alternative biofumigants of plant origin. Despite the identification of a large number of plants that show insecticidal activity, and the diversity of natural products with inherent eco-friendly nature, newer biofumigants of plant origin have eluded discovery. Using a bioassay driven protocol, we have now isolated a bioactive molecule from the root stock of Colocasia esculenta (L.) and characterized it as 2, 3-dimethylmaleic anhydride (3, 4-dimethyl-2, 5-furandione) based on various physico-chemical and spectroscopic techniques (IR, 1H NMR, 13C NMR and Mass). The molecule proved to be an efficient biofumigant which is highly toxic to insect pests for stored grains even at very low concentration, but has no adverse effect on seed germination. We finally address the potential for this molecule to become a, effective biofumigant. PMID:26837840

  17. Flow-specific physical properties of coconut flours

    NASA Astrophysics Data System (ADS)

    Manikantan, Musuvadi R.; Kingsly Ambrose, Rose P.; Alavi, Sajid

    2015-10-01

    Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m-3, respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82° for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces. The results of this study will be helpful in designing handling, flow, and processing systems for coconut milk residue and virgin coconut oil cake flours.

  18. Storage changes in the quality of sound and sprouted flour.

    PubMed

    Sur, R; Nagi, H P; Sharma, S; Sekhon, K S

    1993-07-01

    Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8 degrees C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products. Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts. PMID:8332585

  19. Cytotoxic and anti-inflammatory prenylated benzoylphloroglucinols and xanthones from the twigs of Garcinia esculenta.

    PubMed

    Zhang, Hong; Zhang, Dan-Dan; Lao, Yuan-Zhi; Fu, Wen-Wei; Liang, Shuang; Yuan, Qing-Hong; Yang, Ling; Xu, Hong-Xi

    2014-07-25

    Five new prenylated benzoylphloroglucinol derivatives, garciesculentones A-E (1-5), a new xanthone, garciesculenxanthone A (6), and 15 known compounds were isolated from the petroleum ether extract and the EtOAc-soluble fraction of a 80% (v/v) EtOH extract of Garcinia esculenta. The structures of the new compounds were elucidated by 1D- and 2D-NMR spectroscopic analysis and mass spectrometry. Experimental and calculated ECD and a convenient modified Mosher's method were used to determine the absolute configurations. The cytotoxicity of these compounds were evaluated by MTT assay against three human cancer cell lines (HepG2, MCF-7, and MDA-MB-231) and against normal hepatic cells (HL-7702). In addition, these isolates were evaluated for their inhibitory effects on interferon-γ plus lipopolysaccharide-induced nitric oxide production in RAW264.7 cells. PMID:24960143

  20. Variation of mineral composition in different parts of taro (Colocasia esculenta) corms.

    PubMed

    Mergedus, Andrej; Kristl, Janja; Ivancic, Anton; Sober, Andreja; Sustar, Vilma; Krizan, Tomaz; Lebot, Vincent

    2015-03-01

    Taro (Colocasia esculenta) is an important root crop in the humid tropics and a valuable source of essential mineral nutrients. In the presented study, we compared the mineral compositions of four main parts of taro corm: the upper, marginal, central and lower (basal) parts. The freeze-dried taro samples were analysed for eleven minerals (K, P, Mg, Ca, Zn, Fe, Mn, Cu, Cd, Pb and Cr). The upper part, which plays a critical role in vegetative propagation based on headsets, contained high levels of P, Mg, Zn, Fe, Mn, Cu and Cd. The central part, which is essential for human nutrition, was characterised by higher concentrations of K, P, Mg, Zn, Fe, Cu and Cd. Ca was concentrated in the lower and marginal parts. The effect of the genotype was significant for more than half of the analysed minerals (i.e., Mg, Ca, Zn, Fe, Mn). PMID:25306315

  1. Inter-retrotransposon-amplified polymorphism markers for germplasm characterization in Manihot esculenta (Euphorbiaceae).

    PubMed

    Oliveira-Silva, A M; Silva, G F; Dias, M C; Clement, C R; Sousa, N R

    2014-01-01

    Manioc, Manihot esculenta, is economically important in many tropical and subtropical countries. The genetic variability of the species has not been fully explored, and new information may help expand its use. Molecular markers based on retrotransposons have good potential for analysis of genetic diversity given their abundance in the genome. Eight long terminal repeat retrotransposons were selected for the development of inter-retrotransposon-amplified polymorphism markers. To test these primers, we analyzed 32 varieties from Anori, 30 from Manicoré and 10 Mandiocabas from the Manioc Germplasm Bank at Embrapa Western Amazonia. The six informative primer pairs yielded 20- 60 polymorphic bands, averaging 92% polymorphism (51.7-98.4) and 0.37 heterozygosity (0.17 to 0.40), with a Shannon information index of 0.54 (0.26-0.59). These markers can be used to explore the genetic diversity of manioc. PMID:24938466

  2. Antioxidant and NF-κB inhibitory constituents isolated from Morchella esculenta.

    PubMed

    Kim, Jeong-Ah; Lau, Edward; Tay, David; De Blanco, Esperanza J Carcache

    2011-09-01

    Morchella esculenta Pers. (Morchellaceae) was investigated for its antioxidant activity by measuring the intracellular reactive oxygen species in HT-29 colon cancer cells. The methylene chloride extract, which showed the highest antioxidant activity, led to the isolation of four fungal sterols, 1-4, and trilinolein (5), in addition to methyl myristate (6), 1-linoleoylglycerol (7), and ceramide (8). The isolated compounds were identified through the analysis of various spectroscopic methods. In the hydroxyl radical assay, 5-dihydroergosterol exhibited significant antioxidant activity. All compounds isolated were also tested using an enzyme-based Elisa NF-κB assay. Fungal sterols and trilinolein showed significant inhibition of NF-κB activation in the NF-κB assay. PMID:20234969

  3. Histological and histochemical analyses of the cuttlebone sac of the golden cuttlefish Sepia esculenta

    NASA Astrophysics Data System (ADS)

    Zheng, Xiaodong; Xiao, Shu; Wang, Zhaoping; Wang, Rucai

    2007-10-01

    The secretion function of mantle is closely related to shell formation in some bivalves and gastropods. Up to now, few researches have been reported for cuttlebone formation in the class Cephalopoda. In this study, the structure and secretion function of cuttlebone sac of the golden cuttlefish Sepia esculenta was analyzed using the histological and histochemical methods. The results showed that high and columnar cells located in sac epithelium, and flat cells existed near the base membrane. A lot of fibroblasts were found in the lateral mantle collective tissue. Some mucus, mucopolysaccharide and alkaline phosphatase (ALP) were found in the sac. The ultrastructural characteristics of Quasi-connective-tissue-calcium cells (QCTCC) were observed using a transmission electron microscope (TEM). The relationship between cuttlebone sac secretion function and shell formation was discussed.

  4. Polysaccharides from Umbilicaria esculenta cultivated in Huangshan Mountain and immunomodulatory activity.

    PubMed

    Du, Yi-Qun; Liu, Yong; Wang, Jun-Hui

    2015-01-01

    Umbilicaria esculenta cultivated in Huangshan Mountain (HSSE) is precious edible and medicinal lichen. In this study, four polysaccharide fractions designated as UEP1, UEP2, UEP3, and UEP4 were isolated from HSSE with water extraction at different temperature. The physico-chemical properties and immunomodulatory activities of polysaccharide fractions were investigated. The results indicated that UEP1, UEP2, UEP3 and UEP4 were acid polysaccharide with 0.50%, 0.62%, 0.63%, and 0.83% of uronic acid contents, respectively. Four polysaccharide fractions were mainly composed of glucose, galactose and mannose with different molar ratio. In the in vitro immunomodulatory assay, all the polysaccharide fractions (20-500 μg/mL) could increase the NO production and phagocytic activity of RAW 264.7 cells in a dose-dependent manner. This work demonstrated that the polysaccharides from HSSE could be used as potential biological response modifier. PMID:25316425

  5. [Gluten-free cookies prepared with sorghum flour].

    PubMed

    Rodrigues Ferreira, Sila Mary; Luparelli, Paola Cordeiro; Schieferdecker, Maria Eliana Madalozzo; Vilela, Regina Maria

    2009-12-01

    Considering that sorghum is a gluten free flour, it could be proposed as an ingredient to produce alternative bakery products for the subjects with Celiac Disease, since they do not have many food options available in the market. For this reason, the main goal of this study is to develop chocolate cookies with sorghum flour (Sorghum vulgare). The experimental design used was the simplex-lattice factor to compare the following variables: sorghum flour (50-100%), rice flour (0-50%) and corn starch (0-50%), totaling up to ten experiments. The formulations IX and X were selected as the ones with the highest sensorial scores The sorghum flour, regular chocolate cookies and gluten free cookies were submitted to physicochemical analysis. Physical and sensorial analysis using Quantitative Descriptive Analysis (QDA) and hedonic analysis were performed for the two cookies preparation. Sorghum flour presented characteristics compared with the described by the food regulation laws. The preparations that presented satisfactory sensorial characteristics were the ones that had 58 and 67% of sorghum flour, 8 and 17% of rice flour, 33 and 17% of corn starch, respectively. The performance for both IX and X formulations was 0,92 and the specific volume was 1,54 and 1.46 cm3/g, respectively. When compared with regular cookies, the differences on most of the sensorial attributes evaluated on sorghum cookies were not statistically significant (P < 0.05), except for the color and the odour. All the sensorial scores reached values equal or higher than 7 for both samples and most of them scored 8. The results showed the feasibility of including sorghum flour on the manufacture of gluten free cookies. PMID:20677459

  6. Soybean flour asthma: detection of allergens by immunoblotting

    SciTech Connect

    Bush, R.K.; Schroeckenstein, D.; Meier-Davis, S.; Balmes, J.; Rempel, D.

    1988-08-01

    A 43-year-old woman developed asthma 6 years after beginning work in a food-processing plant in which soybean flour was used as a protein extender. Symptoms of sneezing, coughing, and wheezing would begin within minutes of exposure to soybean flour and resolve 2 hours after exposure ceased. Skin tests were positive to a soy extract prepared from the flour. Airway hyperreactivity was confirmed by a positive bronchial challenge to methacholine. Bronchial challenge with soybean flour produced an immediate increase in specific airway resistance from 5.0 to 22.7 L. cm of H2O/L/sec. There was no response to challenge with lactose. The patient's allergic response to soy-flour extract was further characterized by several immunologic methods. IgE binding to soy-flour protein by direct RAST was 5.98 times that of a normal control serum. The soy-flour extract was separated by dodecyl sulfate-polyacrylamide gel electrophoresis. Twenty-four protein bands were detected in the crude soy-flour extract. After immunoblotting and subsequent autoradiography, nine proteins with molecular weights ranging from 54,500 to 14,875 were found. Cross-reactivity studies with other legumes demonstrated apparent immunologic identity between a component in green pea extract and a soybean protein with a molecular weight of 17,000. The clinical significance of this cross-reactivity is not known. We conclude that in this case of occupational asthma to soybean flour, multiple allergens were involved. Immunoblotting may be useful in identifying the allergens involved in occupational asthma.

  7. Inhibition of Fusarium graminearum growth in flour gel cultures by hexane-soluble compounds from oat (Avena sativa L.) flour.

    PubMed

    Doehlert, Douglas C; Rayas-Duarte, Patricia; McMullen, Michael S

    2011-12-01

    Fusarium head blight, incited by the fungus Fusarium graminearum, primarily affects wheat (Triticum aestivum) and barley (Hordeum vulgarum), while oat (Avena sativa) appears to be more resistant. Although this has generally been attributed to the open panicle of oats, we hypothesized that a chemical component of oats might contribute to this resistance. To test this hypothesis, we created culture media made of wheat, barley, and oat flour gels (6 g of flour in 20 ml of water, gelled by autoclaving) and inoculated these with plugs of F. graminearum from actively growing cultures. Fusarium growth was measured from the diameter of the fungal plaque. Plaque diameter was significantly smaller on oat flour cultures than on wheat or barley cultures after 40 to 80 h of growth. Ergosterol concentration was also significantly lower in oat cultures than in wheat cultures after growth. A hexane extract from oats added to wheat flour also inhibited Fusarium growth, and Fusarium grew better on hexane-defatted oat flour. The growth of Fusarium on oat flour was significantly and negatively affected by the oil concentration in the oat, in a linear relationship. A hexane-soluble chemical in oat flour appears to inhibit Fusarium growth and might contribute to oat's resistance to Fusarium head blight. Oxygenated fatty acids, including hydroxy, dihydroxy, and epoxy fatty acids, were identified in the hexane extracts and are likely candidates for causing the inhibition. PMID:22186063

  8. Solar drying of yam-flour pellets

    SciTech Connect

    Oladiran, M.T.

    1987-01-01

    An experimental investigation of the heat/mass transfer characteristics of a turbulent impinging jet in cross flow in a model of a chamber used for solar drying of yam flour pellets is presented. The variables studied were the nozzle inclination, ..cap alpha.. and the jet-to-cross flow velocity ratio, M. These parameters were varied from 30/sup 0/ to 135/sup 0/ and from 5.0 to 20.9 respectively. Superimposing a cross flow onto the jet reduced the heat transfer coefficients. At low cross flows, inclining the nozzle further reduced the heat transfer coefficients. However, at higher cross flows, inclining the nozzle could be beneficial. The thin film napthalene sublimation technique was employed for the mass transfer measurements.

  9. Investigation on the biotrophic interaction of Ustilago esculenta on Zizania latifolia found in the Indo-Burma biodiversity hotspot.

    PubMed

    Jose, Robinson C; Goyari, Sailendra; Louis, Bengyella; Waikhom, Sayanika D; Handique, Pratap J; Talukdar, Narayan C

    2016-09-01

    Ustilago esculenta is a uniquely flavored biotrophic smut fungus that forms a smut gall on the top internodal region of Zizania latifolia, a perennial wild rice found in the Indo-Burma biodiversity hotspot. The smut gall is an edible vegetable locally called "kambong" in Manipur, India. The life cycle of the fungus was studied in vitro and its biotrophism was observed during different stages of the plant growth starting from the bud stage to decaying stage using light, fluorescent and electron microscopy. The size of the smut gall and the number of internodes below the apical smut gall varied significantly (P < 0.05). Examination of various parts of infected plants using culture methods, microscopy and polymerase chain reaction revealed that Ustilago esculenta colonized Zizania latifolia in a non-systemic manner. Spores and fragmented hyphae of U. esculenta were present in the rhizome of infected plant throughout the year, but shoot interiors were without any fungal structures from April until September. The smut region of infected plants in early September to December were heavily sporulated with fragmented hyphae, while the nodal regions of infected plants had no spores and fragmented hyphae. Hyphae and spores were also absent in the internodes and membranes aboveground up to smut region of infected plants but were present in the old rhizomes. PMID:27334294

  10. Processing maize flour and corn meal food products

    PubMed Central

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  11. 9. FLOOR 1: FLOUR BOLTER, REEL IN PLACE BUT CLOTH ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    9. FLOOR 1: FLOUR BOLTER, REEL IN PLACE BUT CLOTH MISSING: LAYSHAFT WHICH FORMERLY DROVE BOLTER IS STORED AGAINST WALL - Windmill at Water Mill, Montauk Highway & Halsey Lane, Water Mill, Suffolk County, NY

  12. Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour.

    PubMed

    Sousa, Sérgio; Pinto, Jorge; Rodrigues, César; Gião, Maria; Pereira, Claúdia; Tavaria, Freni; Malcata, F Xavier; Gomes, Ana; Bertoldo Pacheco, M T; Pintado, Manuela

    2015-12-01

    The objective of this research work was to investigate the antioxidant properties of sterilized yacon tuber flour. The results revealed for the first time the high antioxidant activity of sterilized yacon flour. The best extract obtained by boiling 8.9% (w/v) of yacon flour in deionised water for 10 min exhibited a total antioxidant capacity of 222±2 mg (ascorbic acid equivalent)/100 g DW and a total polyphenol content of 275±3 mg (gallic acid equivalent)/100 g DW associated to the presence of four main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the amino acid tryptophan. The most abundant was chlorogenic acid, followed by caffeic acid. Biological assays revealed that the extract had indeed antioxidant protection, and no pro-oxidant activity. In conclusion, sterilized yacon tuber flour has the potential to be used in the food industry as a food ingredient to produce functional food products. PMID:26041224

  13. Nutritional enrichment of bakery products by supplementation with nonwheat flours.

    PubMed

    Chavan, J K; Kadam, S S

    1993-01-01

    Bakery products are important ready-to-eat processed foods. The nutritional quality of these products is low because of the inferior nutritional composition of wheat grain per se. This is further accentuated with the use of refined flours in their preparations. Nutritional composition of these products can be improved by using quality wheat for milling, increased extraction rates, air classification of flours to obtain protein-rich nonwheat flours and their products. The flours and protein products of legumes, oilseeds, other cereals, tubers, corn gluten and germ, and rice bran can be used effectively as vegetable protein sources for nutritional enrichment of the bakery products. In this article, recent literature concerning the nutritional composition of major bakery products, sources of vegetable proteins for product enrichment, and modifications in conventional processing methods to maintain the rheological and sensory properties of supplemented bakery products are reviewed critically. PMID:8484866

  14. Exposure to flour dust in the occupational environment

    PubMed Central

    Stobnicka, Agata; Górny, Rafał L.

    2015-01-01

    Exposure to flour dust can be found in the food industry and animal feed production. It may result in various adverse health outcomes from conjunctivitis to baker's asthma. In this paper, flour dust exposure in the above-mentioned occupational environments is characterized and its health effects are discussed. A peer-reviewed literature search was carried out and all available published materials were included if they provided information on the above-mentioned elements. The hitherto conducted studies show that different components of flour dust like enzymes, proteins and baker's additives can cause both non-allergic and allergic reactions among exposed workers. Moreover, the problem of exposure to cereal allergens present in flour dust can also be a concern for bakers’ family members. Appreciating the importance of all these issues, the exposure assessment methods, hygienic standards and preventive measures are also addressed in this paper. PMID:26414680

  15. Exposure to flour dust in the occupational environment.

    PubMed

    Stobnicka, Agata; Górny, Rafał L

    2015-01-01

    Exposure to flour dust can be found in the food industry and animal feed production. It may result in various adverse health outcomes from conjunctivitis to baker's asthma. In this paper, flour dust exposure in the above-mentioned occupational environments is characterized and its health effects are discussed. A peer-reviewed literature search was carried out and all available published materials were included if they provided information on the above-mentioned elements. The hitherto conducted studies show that different components of flour dust like enzymes, proteins and baker's additives can cause both non-allergic and allergic reactions among exposed workers. Moreover, the problem of exposure to cereal allergens present in flour dust can also be a concern for bakers' family members. Appreciating the importance of all these issues, the exposure assessment methods, hygienic standards and preventive measures are also addressed in this paper. PMID:26414680

  16. Processing maize flour and corn meal food products.

    PubMed

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-04-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  17. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein content, starch damage, swelling power, pasting characteristics, and flour particl...

  18. Catering Gluten-Free When Simultaneously Using Wheat Flour.

    PubMed

    Miller, Kathryn; McGough, Norma; Urwin, Heidi

    2016-02-01

    A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

  19. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    PubMed

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. PMID:25922214

  20. Maize flour fortification in Africa: markets, feasibility, coverage, and costs.

    PubMed

    Fiedler, John L; Afidra, Ronald; Mugambi, Gladys; Tehinse, John; Kabaghe, Gladys; Zulu, Rodah; Lividini, Keith; Smitz, Marc-Francois; Jallier, Vincent; Guyondet, Christophe; Bermudez, Odilia

    2014-04-01

    The economic feasibility of maize flour and maize meal fortification in Kenya, Uganda, and Zambia is assessed using information about the maize milling industry, households' purchases and consumption levels of maize flour, and the incremental cost and estimated price impacts of fortification. Premix costs comprise the overwhelming share of incremental fortification costs and vary by 50% in Kenya and by more than 100% across the three countries. The estimated incremental cost of maize flour fortification per metric ton varies from $3.19 in Zambia to $4.41 in Uganda. Assuming all incremental costs are passed onto the consumer, fortification in Zambia would result in at most a 0.9% increase in the price of maize flour, and would increase annual outlays of the average maize flour-consuming household by 0.2%. The increases for Kenyans and Ugandans would be even less. Although the coverage of maize flour fortification is not likely to be as high as some advocates have predicted, fortification is economically feasible, and would reduce deficiencies of multiple micronutrients, which are significant public health problems in each of these countries. PMID:24102661

  1. ESR detection of wheat flour before and after irradiation

    NASA Astrophysics Data System (ADS)

    Shimoyama, Yuhei; Ukai, Mitsuko; Nakamura, Hideo

    2006-03-01

    We revealed free radicals in wheat flour before and after γ-ray irradiation and their thermal behavior during heat-treatment using electron spin resonance (ESR) spectroscopy. The ESR spectrum of wheat flour before irradiation consists of a sextet centered at g = 2.0 and a singlet signal at the same g-value position. The first one is attributable to a signal with hyperfine (hf) interactions of Mn 2+ ion (hf constant: 7.4 mT). The second is originated from carbon-centered radical. Upon γ-ray irradiation, however, a new signal with two triplet lines at the low and high field ends was detected in wheat flour on top of the Mn 2+ sextet lines. We analyzed the triplet ESR lines as powder spectra (rhombic g-tensor symmetry) with nitrogen ( 14N) hyperfine interactions. This indicates that a new organic radical was induced in the conjugated protein portion of wheat flour by the γ-ray irradiation. Intensity of the organic free radical at g = 2.0 detected in irradiated wheat flour increased monotonically by the thermal treatment. The analysis of the time-dependent evolution and decay process based on the theory of transient phenomena as well as the nonlinear least-squares numerical method provided a unique time constant for the radical evolution and decay in wheat flour during the heat-treatment.

  2. Pereskia aculeata Miller Flour: Metabolic Effects and Composition.

    PubMed

    Barbalho, Sandra Maria; Guiguer, Élen Landgraf; Marinelli, Paulo Sérgio; do Santos Bueno, Patrícia Cincotto; Pescinini-Salzedas, Leticia Maria; Dos Santos, Mirele Cristine Batista; Oshiiwa, Marie; Mendes, Claudemir Gregório; de Menezes, Manoel Lima; Nicolau, Cláudia Cristina Teixeira; Otoboni, Alda Maria; de Alvares Goulart, Ricardo

    2016-09-01

    Pereskia aculeata Miller is known in Brazil as ora-pro-nobis (OPN) and has been used commonly in the folklore medicine. The purpose of our study was to evaluate the composition and the effects of OPN flour on the metabolic profile and intestinal motility of Wistar rats. Animals were divided randomly into five groups (n = 10): G1 (control group) and G2 (treated with OPN flour). For the intestinal motility: G3 (control group), G4 (treated with senne), and G5 (treated with OPN flour). After 40 days, G1 and G2 were euthanized and metabolic profiles were analyzed (glycemia, cholesterol, triglycerides, high density lipoprotein [HDL-c], C reactive protein, AST, ALT, Lee Index, weight, and visceral fat). The flour of OPN was effective in reducing percentage of weight gain, visceral fat, levels of total cholesterol, triglycerides, low density lipoprotein, very low density lipoprotein, and increased HDL-c. Significance was also found in the distance covered by the activated charcoal from the pylorus to the beginning of the cecum, which was higher in animals treated with OPN. Our results indicate that OPN flour may bring health benefits, as the improvement of the intestinal motility, and it is associated with reduction of visceral fat and lipid profile, as well as the increase of HDL-c levels. With these results, we may suggest that the incorporation of this flour in different industrial products may be a convenient and effective way for the intake of healthier products. PMID:27583638

  3. Effects of Amendments on Growth and Uptake of Cd and Zn by Wetland Plants, Typha angustifolia and Colocasia esculenta from Contaminated Sediments.

    PubMed

    Chayapan, P; Kruatrachue, M; Meetam, M; Pokethitiyook, P

    2015-01-01

    A pot study was conducted to compare the effects of amendments (CaHPO4 and cow manure) on growth and uptake of Cd and Zn from contaminated sediments by two wetland plant species, Typha angustifolia and Colocasia esculenta. Contaminated sediments (Cd 33.2 mg kg(-1) and Zn 363 mg kg(-1)) were collected from Mae Tao basin, Mae Sot district, Tak province, Thailand. The experiment consisted of 4 treatments: control (uncontaminated sediment), Cd/Zn, Cd/Zn + 5% CaHPO4, and Cd/Zn + 10% cow manure. Plants were grown for 3 months in the greenhouse. The addition of CaHPO4 resulted in the highest relative growth rate (RGR) and highest Cd accumulation in both T. angustifolia and C. esculenta while the lowest RGR was found in C. esculenta grown in the cow manure treatment. Both plant species had higher concentrations of metals (Cd, Zn) in their belowground parts. None of the amendments affected Zn accumulation. C. esculenta exhibited the highest uptake of both Cd and Zn. The results clearly demonstrated the phytoremediation potential of C. esculenta and the enhancement of this potential by CaHPO4 amendment. PMID:25831275

  4. Estimation of β-carotene content in flour using color analysis of reflected light

    NASA Astrophysics Data System (ADS)

    Dolotov, Leonid E.; Sinichkin, Yury P.; Tuchin, Svyatoslav V.

    2007-07-01

    In this study, we present two methods for estimation of β-carotene content in flour with use of color analysis of the flour samples. One method is based on the fact that the color parameter "chroma" (the color saturation) in the CIE1976 (L*a*b*) - system can be used as the "yellowness index" of the flour that is proportional to β-carotene content in the flour. Another method is based on comparison of the flour diffuse reflection coefficients at 460 nm (absorption band of β-carotene) and 650 nm. The value of contrast of absorption band manifestation can be also used as the "yellowness index" of the flour.

  5. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

    PubMed Central

    Farzana, Tasnim; Mohajan, Suman

    2015-01-01

    The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed for chemical and sensory parameters. Protein content of soy flour-supplemented biscuits increased from 11.07% to 17.86% as compared to control along with a significant increased in fat (17.36–20.89%), fiber (0.48–0.92%), iron (1.56–1.99 mg/100 g), and energy value (463–485 Kcal/g). Ash content also increased but not significantly. Results from chemical analyses and organoleptic evaluation indicate that good quality biscuits can be prepared by substituting wheat flour with 15% soy flour and addition of mushroom powders may affect the backing quality. Protein Energy Malnutrition (PEM) of the Bangladeshi population can be reduced through the development of biscuits in this way. PMID:26405522

  6. Modeling Foliar Uptake in Colocasia Esculenta Using High Resolution Maps of Leaf Water Isotopes

    NASA Astrophysics Data System (ADS)

    Sinkler, C. J.; Gerlein-Safdi, C.; Caylor, K. K.

    2014-12-01

    The uptake of carbon dioxide by vegetation is a major sink of CO2 and a factor that will determine future climate. Some studies predict a decrease in CO2 uptake from vegetation because of a general drying of the Amazon Basin. Because of the tight linkage between water availability and plant carbon uptake, a comprehensive model of plant water use at the individual scale is necessary to build a complete carbon budget at the global scale. Foliar uptake of non-meteoric water is a common process used by plants to alleviate water stress. However the occurrence of this process in tropical ecosystems, as well as its interaction with other physiological parameters, is not well understood. We present a model of leaf water balance that includes foliar uptake. The isotopic composition of the different sources as well as the leaf water are also included. The model is tested against a series of experiments on Colocasia esculenta, under two different water availability conditions: drought and artificial dew. The artificial dew is spiked with stable isotopes of water (δ18O = 8.56 permil, δ2H = 709.7 permil) that allow us to trace the partition of dew uptake within a leaf. We create high-resolution maps of the distribution of isotopes in one half of each leaf using a Picarro IM-CRDS. The maps show a clear enrichment due to foliar uptake for the artificial dew treatment. The water in the second half of the leaf is extracted by cryogenic extraction and analyzed using both IRIS and IRMS for quality control of the IM-CRDS data. Soil water is collected for isotope analysis and water content measurement. Finally, stomatal conductance data collected every two days shows no significant decrease due to either treatment over the course of the experiment. We conclude that foliar uptake of dew water is an important water acquisition mechanism for C. esculenta, even under high soil water content conditions, and we propose guidelines for further improvement of models of leaf-scale water

  7. Use of peanut and cowpea in wheat-based products containing composite flours.

    PubMed

    McWatters, K H; Resurreccion, A V; Beuchat, L R; Phillips, R D

    1995-01-01

    Cowpeas and peanuts are legumes of major dietary and economic importance. They are favored worldwide because of their palatability, contribution to nutritional status, and low cost as a protein source compared to animal protein. Flours processed from cowpeas and peanuts have unique physico-chemical and sensory properties when used in composite flour mixtures. Appropriate blends of cowpea and peanut flours to replace wheat flour in Chinese-type noodles, muffins, and tortillas were determined using modelling and optimization procedures. For noodles, 15% peanut flour and 8% cowpea flour supplementation produced an acceptable product with high protein content (21%). For wheat flour replacement in muffins, up to 43% cowpea and up to 44% peanut flours may be used. However, when wheat flour replacement is 50% or greater, cassava flour should comprise 56 to 72% of the blend with a few exceptions. In tortillas, 24% cowpea and 46% peanut flours produced products similar in quality characteristics to those made from 100% wheat flour. The systematic approach used in these studies is more efficient than the traditional substitution method to optimize sensory qualities of wheat-based products containing composite flours. PMID:7784400

  8. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours.

    PubMed

    El-Adawy, T A; Taha, K M

    2001-03-01

    The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn, and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in content of lysine and total essential amino acids. Oil samples had high amounts of unsaturated fatty acids with linoleic and oleic acids as the major acids. All oil samples fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils' characteristics compare well with those of other edible oils. Antinutritional compounds such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid, and tannins were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index, and in vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Protein solubility index, water and fat absorption capacities, emulsification properties, and foam stability were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations. PMID:11312845

  9. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.

    PubMed

    Yadav, Ritika B; Yadav, Baljeet S; Dhull, Nisha

    2012-04-01

    Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p < 0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p < 0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p < 0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits. PMID:23572843

  10. Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.

    PubMed

    Nakagawa, Mariko; Tabara, Aya; Ushijima, Yuki; Matsunaga, Kotaro; Seguchi, Masaharu

    2016-05-01

    Rice flour was stored at 15 °C/9 months, at 35 °C/14 days, or dry-heated at 120 °C/20 min. The breadmaking properties baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water vigorously, and oil-binding ability was measured. Every rice flour subjected to storage or dry-heated at 120 °C showed higher hydrophobicity, owing to changes in proteins. Then, proteins in the stored rice flour were excluded with NaOH solution, and bread baked with the deproteinized rice flour showed the same breadmaking properties as unstored rice flour/fresh gluten flour. The viscoelasticity of wheat glutenin fraction decreased after the addition of dry-heated rice flour in a mixograph profile. DDD staining increased Lab in color meter, which suggested an increase in SH groups in rice protein. The increase in SH groups caused a reduction in wheat gluten protein resulting in a deterioration of rice bread quality. . PMID:27104763

  11. Quality characteristics of bread produced from wheat, rice and maize flours.

    PubMed

    Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

    2012-12-01

    Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample. PMID:24293700

  12. Genetic characterization of cassava (Manihot esculenta) landraces in Brazil assessed with simple sequence repeats

    PubMed Central

    2009-01-01

    Based on nine microsatellite loci, the aim of this study was to appraise the genetic diversity of 42 cassava (Manihot esculenta) landraces from selected regions in Brazil, and examine how this variety is distributed according to origin in several municipalities in the states of Minas Gerais, São Paulo, Mato Grosso do Sul, Amazonas and Mato Grosso. High diversity values were found among the five above-mentioned regions, with 3.3 alleles per locus on an average, a high percentage of polymorphic loci varying from 88.8% to 100%, an average of 0.265 for observed heterozygosity and 0.570 for gene diversity. Most genetic diversity was concentrated within the regions themselves (HS = 0.52). Cluster analysis and principal component based scatter plotting showed greater similarity among landraces from São Paulo, Mato Grosso do Sul and Amazonas, whereas those from Minas Gerais were clustered into a sub-group within this group. The plants from Mato Grosso, mostly collected in the municipality of General Carneiro, provided the highest differentiation. The migration of human populations is one among the possible reasons for this closer resemblance or greater disparity among plants from the various regions. PMID:21637653

  13. Structure determinants of substrate specificity of hydroxynitrile lyase from Manihot esculenta

    PubMed Central

    Lauble, Hanspeter; Miehlich, Burkhard; Förster, Siegfried; Kobler, Christoph; Wajant, Harald; Effenberger, Franz

    2002-01-01

    Tryptophan 128 of hydroxynitrile lyase of Manihot esculenta (MeHNL) covers a significant part of a hydrophobic channel that gives access to the active site of the enzyme. This residue was therefore substituted in the mutant MeHNL-W128A by alanine to study its importance for the substrate specificity of the enzyme. Wild-type MeHNL and MeHNL-W128A showed comparable activity on the natural substrate acetone cyanohydrin (53 and 40 U/mg, respectively). However, the specific activities of MeHNL-W128A for the unnatural substrates mandelonitrile and 4-hydroxymandelonitrile are increased 9-fold and ∼450-fold, respectively, compared with the wild-type MeHNL. The crystal structure of the MeHNL-W128A substrate-free form at 2.1 Å resolution indicates that the W128A substitution has significantly enlarged the active-site channel entrance, and thereby explains the observed changes in substrate specificity for bulky substrates. Surprisingly, the MeHNL-W128A–4-hydroxybenzaldehyde complex structure at 2.1 Å resolution shows the presence of two hydroxybenzaldehyde molecules in a sandwich type arrangement in the active site with an additional hydrogen bridge to the reacting center. PMID:11742123

  14. Structural analysis of β-prism lectin from Colocasia esculenta (L.) S chott.

    PubMed

    Vajravijayan, S; Pletnev, S; Pletnev, V Z; Nandhagopal, N; Gunasekaran, K

    2016-10-01

    The Mannose-binding β-Prism Colocasia esculenta lectin (β-PCL) was purified from tubers using ion exchange chromatography. The purified β-PCL appeared as a single band of ∼12kDa on SDS-PAGE. β-PCL crystallizes in trigonal space group P3121 and diffracted to a resolution of 2.1Å. The structure was solved using Molecular replacement using Crocus vernus lectin (PDB: 3MEZ) as a model. From the final refined model to an R-factor of 16.5% and an Rfree of 20.4%, it has been observed that the biological unit consists of two β-Prism domains augmented through C-terminals swap over to form one of faces for each domain. Cα superposition of individual domains of β-PCL with individual domains of other related structures and superposition of whole protein structures were carried out. The higher RMS deviation for the superposition of whole structures suggest that β-prism domains assume different orientation in each structure. PMID:27262515

  15. Phytoremediation of Landfill Leachate with Colocasia esculenta, Gynerum sagittatum and Heliconia psittacorum in Constructed Wetlands.

    PubMed

    Madera-Parra, C A; Peña-Salamanca, E J; Peña, M R; Rousseau, D P L; Lens, P N L

    2015-01-01

    This study assessed the accumulation of Cd (II), Hg (II), Cr (VI) and Pb (II) in Gynerium sagittatum (Gs), Colocasia esculenta (Ce) and Heliconia psittacorum (He) planted in constructed wetlands treating synthetic landfill leachate. Sixteen bioreactors were operated in two experimental blocks. Metal concentrations in the influent and effluent; root, stem, branch and leaves of plants were analysed, as well as COD, N-NH4+, TKN, T, pH, ORP, DO, and EC. Average removal efficiencies of COD, TKN and NH4+-N were 66, 67 and 72%, respectively and heavy metal removal ranged from 92 to 98% in all units. Cr (VI) was not detected in any effluent sample. The bioconcentration factors (BCF) were 10(0) -10(2). The BCF of Cr (VI) was the lowest: 0.59 and 2.5 (L kg(-1)) for Gs and He respectively; whilst Cd (II) had the highest (130-135 L kg(-1)) for Gs. Roots showed a higher metal content than shoots. Translocation factors (TF) were lower, He was the plant exhibiting TFs>1 for Pb (II), Cr (T) and Hg (II) and 0.4-0.9 for Cd (II) and Cr (VI). The evaluated plants demonstrate their suitability for phytoremediation of landfill leachate and all of them can be categorized as metals accumulators. PMID:25174421

  16. Molecular Mechanism Underlying the Entomotoxic Effect of Colocasia esculenta Tuber Agglutinin against Dysdercus cingulatus

    PubMed Central

    Roy, Amit; Das, Sampa

    2015-01-01

    Colocasia esculenta tuber agglutinin (CEA), a mannose binding lectin, exhibits insecticidal efficacy against different hemipteran pests. Dysdercus cingulatus, red cotton bug (RCB), has also shown significant susceptibility to CEA intoxication. However, the molecular basis behind such entomotoxicity of CEA has not been addressed adequately. The present study elucidates the mechanism of insecticidal efficacy of CEA against RCB. Confocal and scanning electron microscopic analyses documented CEA binding to insect midgut tissue, resulting in an alteration of perimicrovillar membrane (PMM) morphology. Internalization of CEA into insect haemolymph and ovary was documented by western blotting analyses. Ligand blot followed by mass spectrometric identification revealed the cognate binding partners of CEA as actin, ATPase and cytochrome P450. Deglycosylation and mannose inhibition assays indicated the interaction to probably be mannose mediated. Bioinformatic identification of putative glycosylation or mannosylation sites in the binding partners further supports the sugar mediated interaction. Correlating entomotoxicity of CEA with immune histological and binding assays to the insect gut contributes to a better understanding of the insecticidal potential of CEA and endorses its future biotechnological application.

  17. Zn tolerance of novel Colocasia esculenta metallothionein and its domains in Escherichia coli and tobacco.

    PubMed

    Kim, Yeon-Ok; Lee, Yoon Gyo; Patel, Darshan H; Kim, Ho Myeong; Ahn, Sung-Ju; Bae, Hyeun-Jong

    2012-11-01

    Contrary to extensive researches on the roles of metallothioneins (MTs) in metal tolerance of animals, the roles of plant MTs in metal tolerance are largely under investigation. In this study, we evaluated the functional role of type 2 MT from Colocasia esculenta (CeMT2b) in Zn tolerance of tobacco and E. coli cells. Under Zn-stress conditions, transgenic tobacco overexpressing CeMT2b displayed much better seedling growth, a significant decrease in the levels of H(2)O(2) and an increase in Zn accumulation compared with the wild type. Overexpression of CeMT2b in E. coli greatly enhanced Zn tolerance and Zn accumulation under Zn stresses compared with control cells. CeMT2b bound 5.38 ± 0.29 atoms of Zn per protein. To identify a structural domain of CeMT2b for Zn binding, we investigated the growth of E. coli expressing each of the N-terminal, C-terminal, and central linker domains or a CNC motif deletion from the C-terminus of full-length CeMT2b. The results showed that the CNC motif is required for Zn tolerance, and the N-terminal domain is more effective in Zn tolerance than the C-terminal domain. Taken together, our results provide direct evidence for functional contributions of CeMT2b in Zn tolerance of tobacco and E. coli cells. PMID:22610130

  18. Rapid estimation of taro (Colocasia esculenta) quality by near-infrared reflectance spectroscopy.

    PubMed

    Lebot, Vincent; Malapa, Roger; Bourrieau, Marion

    2011-09-14

    The aim of the present study is to develop a methodology for the rapid estimation of taro (Colocasia esculenta) quality. Chemical analyses were conducted on 315 accessions for major constituents (starch, total sugars, cellulose, proteins, and minerals). NIRS calibration equations, developed on a calibration set composed of 243 accessions, showed high explained variances in cross-validation (r(2)(cv)) for starch (0.89), sugars (0.90), proteins (0.89), and minerals (0.90) but poor response for amylose (0.44) and cellulose (0.61). The predictions were tested on an independent set of 58 randomly selected accessions. The r(2)(pred) values for starch, sugars, proteins, and minerals were, respectively, of 0.76, 0.74, 0.85, and 0.85 with ratios of performance to deviation (RPD) of 3.41, 4.01, 3.78, and 3.64. New calibration equations developed on 303 accessions confirmed good RPD values for starch (3.30), sugars (4.13), proteins (3.61), and minerals (3.74). NIRS could be used to predict starch, sugars, proteins, and minerals contents in taro corms with reasonably high confidence. PMID:21806061

  19. Meristem micropropagation of cassava (Manihot esculenta) evokes genome-wide changes in DNA methylation.

    PubMed

    Kitimu, Shedrack R; Taylor, Julian; March, Timothy J; Tairo, Fred; Wilkinson, Mike J; Rodríguez López, Carlos M

    2015-01-01

    There is great interest in the phenotypic, genetic and epigenetic changes associated with plant in vitro culture known as somaclonal variation. In vitro propagation systems that are based on the use of microcuttings or meristem cultures are considered analogous to clonal cuttings and so widely viewed to be largely free from such somaclonal effects. In this study, we surveyed for epigenetic changes during propagation by meristem culture and by field cuttings in five cassava (Manihot esculenta) cultivars. Principal Co-ordinate Analysis of profiles generated by methylation-sensitive amplified polymorphism revealed clear divergence between samples taken from field-grown cuttings and those recovered from meristem culture. There was also good separation between the tissues of field samples but this effect was less distinct among the meristem culture materials. Application of methylation-sensitive Genotype by sequencing identified 105 candidate epimarks that distinguish between field cutting and meristem culture samples. Cross referencing the sequences of these epimarks to the draft cassava genome revealed 102 sites associated with genes whose homologs have been implicated in a range of fundamental biological processes including cell differentiation, development, sugar metabolism, DNA methylation, stress response, photosynthesis, and transposon activation. We explore the relevance of these findings for the selection of micropropagation systems for use on this and other crops. PMID:26322052

  20. Meristem micropropagation of cassava (Manihot esculenta) evokes genome-wide changes in DNA methylation

    PubMed Central

    Kitimu, Shedrack R.; Taylor, Julian; March, Timothy J.; Tairo, Fred; Wilkinson, Mike J.; Rodríguez López, Carlos M.

    2015-01-01

    There is great interest in the phenotypic, genetic and epigenetic changes associated with plant in vitro culture known as somaclonal variation. In vitro propagation systems that are based on the use of microcuttings or meristem cultures are considered analogous to clonal cuttings and so widely viewed to be largely free from such somaclonal effects. In this study, we surveyed for epigenetic changes during propagation by meristem culture and by field cuttings in five cassava (Manihot esculenta) cultivars. Principal Co-ordinate Analysis of profiles generated by methylation-sensitive amplified polymorphism revealed clear divergence between samples taken from field-grown cuttings and those recovered from meristem culture. There was also good separation between the tissues of field samples but this effect was less distinct among the meristem culture materials. Application of methylation-sensitive Genotype by sequencing identified 105 candidate epimarks that distinguish between field cutting and meristem culture samples. Cross referencing the sequences of these epimarks to the draft cassava genome revealed 102 sites associated with genes whose homologs have been implicated in a range of fundamental biological processes including cell differentiation, development, sugar metabolism, DNA methylation, stress response, photosynthesis, and transposon activation. We explore the relevance of these findings for the selection of micropropagation systems for use on this and other crops. PMID:26322052

  1. Isolation and characterization of pokeweed mitogen-like phytomitogens from Shoriku, Phytolacca esculenta.

    PubMed

    Tokuyama, H

    1973-08-30

    From saline extracts of Phytolacca esculenta (shoriku) roots, two phytomitogenes were isolated by salting out with (NH4),SO4 and chromatography on DEAE-cellulose and Sephadex G-100 columns. Both fractions were homogeneous on disc electrophoresis and on immunoelectrophoresis. One of these (Fraction E-2) was shown to be similar to pokeweed mitogen in respect to mol. wt (32,000) and amino acid composition. The other (Fraction E-3) was a protein of 18,000 mol. wt. Both fractions had similar biological activities to pokeweed mitogen in their ability to stimulate pig blood lymphocytes in vitro to incorporate tritiated thymidine, and to induce blastoid transformation. Both fractions contained an unusually large amount of cystine, i.e., 18 half-cystine residues % for Fraction E-2 and 22 residues % for Fraction E-3. Although these mitogens were resistant to deproteinizing procedures such as perchloric acid treatment and Sevag's procedure, the DNA synthesis-stimulating activity was inactivated by digestion with Pronase E and Nagarse, but resistant to trypsin, chymotrypsin, deoxyribonuclease, ribonuclease, lysozyme and neuraminidase. The activity was stable at acidic and neutral pH (4-7) but unstable at alkaline pH. The activity at pH 7.3 was stabilized by the addition of Ca2+ or Mg2+. On the addition of more than 2 mM of Ca2+, precipitation of mitogen occurred. From the above results the molecular basis of the mitogenic activity of shoriku mitogen is discussed. PMID:19999719

  2. Spontaneous otoacoustic emissions in the European edible frog (Rana esculenta): spectral details and temperature dependence.

    PubMed

    van Dijk, P; Wit, H P; Segenhout, J M

    1989-11-01

    Spontaneous otoacoustic emissions were recorded in 41 ears of 29 European edible frogs (Rana esculenta). Emission frequencies ranged from 450 to 1350 Hz. The distribution of frequencies shows two distinct populations: one above and one below 1 kHz. With one exception, a maximum number of two emissions were recorded per ear, each in a different population. An amplitude distribution of a frog emission was sampled, from which it was concluded that the emission is generated by an active oscillator. The spectral width of an emission ranged from 1 to 200 Hz (average 38 Hz). There was negative correlation between sound pressure level of an emission and spectral width. In 4 frogs the dependence of emission power and frequency on temperature was investigated. An emission could be 'switched on and off' within a few degrees centigrade. At temperatures below the switching interval no emission was recorded; for higher temperatures emission power showed no dependence on temperature. Frequency increased with temperature (Q10 = 1.1 to 1.3). This yields a mismatch with temperature dependence of best frequencies of auditory fibers. The consequences of this mismatch are discussed. PMID:2691473

  3. Evaluation of rice flour for use in vanilla ice cream.

    PubMed

    Cody, T L; Olabi, A; Pettingell, A G; Tong, P S; Walker, J H

    2007-10-01

    The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples. PMID:17881678

  4. Paclobutrazol treatment as a potential strategy for higher seed and oil yield in field-grown camelina sativa L. Crantz

    PubMed Central

    2012-01-01

    Background Camelina (Camelina sativa L. Crantz) is a non-food oilseed crop which holds promise as an alternative biofuel energy resource. Its ability to grow in a variety of climatic and soil conditions and minimal requirements of agronomical inputs than other oilseed crops makes it economically viable for advanced biofuel production. We designed a study to investigate the effect of paclobutrazol [2RS, 3RS)-1-(4-Chlorophenyl)-4,4-dimethyl-2-(1H-1,2,4-triazol-1-yl)pentan-3-ol] (PBZ), a popular plant growth regulator, on the seed and oil yield of Camelina sativa (cv. Celine). Results A field-based micro-trial setup was established in a randomized block design and the study was performed twice within a span of five months (October 2010 to February 2011) and five different PBZ treatments (Control: T0; 25 mg l-1: T1; 50 mg l-1: T2; 75 mg l-1: T3; 100 mg l-1: T4; 125 mg l-1: T5) were applied (soil application) at the time of initiation of flowering. PBZ at 100 mg l-1 concentration (T4) resulted in highest seed and oil yield by 80% and 15%, respectively. The seed yield increment was mainly due to enhanced number of siliques per plant when compared to control. The PBZ - treated plants displayed better photosynthetic leaf gas exchange characteristics, higher chlorophyll contents and possessed dark green leaves which were photosynthetically active for a longer period and facilitated higher photoassimilation. Conclusion We report for the first time that application of optimized PBZ dose can be a potential strategy to achieve higher seed and oil yield from Camelina sativa that holds great promise as a biofuel crop in future. PMID:22410213

  5. 40 CFR 406.40 - Applicability; description of the bulgur wheat flour milling subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... bulgur wheat flour milling subcategory. 406.40 Section 406.40 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.40 Applicability; description of the bulgur wheat flour milling... wheat is parboiled, dried, and partially debranned in the production of bulgur....

  6. 40 CFR 406.40 - Applicability; description of the bulgur wheat flour milling subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... bulgur wheat flour milling subcategory. 406.40 Section 406.40 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.40 Applicability; description of the bulgur wheat flour milling... wheat is parboiled, dried, and partially debranned in the production of bulgur....

  7. 40 CFR 406.40 - Applicability; description of the bulgur wheat flour milling subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... bulgur wheat flour milling subcategory. 406.40 Section 406.40 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.40 Applicability; description of the bulgur wheat flour milling... wheat is parboiled, dried, and partially debranned in the production of bulgur....

  8. 40 CFR 406.40 - Applicability; description of the bulgur wheat flour milling subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... bulgur wheat flour milling subcategory. 406.40 Section 406.40 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.40 Applicability; description of the bulgur wheat flour milling... wheat is parboiled, dried, and partially debranned in the production of bulgur....

  9. The case for water activity as a specification for wheat tempering and flour production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Moisture plays an important role in processing wheat grain into flour, from proper grain tempering to the stability of the flour. Moisture properties of dry grain, tempered grain, and finished flour are currently tracked using moisture content. However, stability factors such as microbial growth and...

  10. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sw...

  11. Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Rice flour was thermo-mechanically modified by steam jet-cooking and the physico-chemical and rheological properties of the resulting product were characterized. Then, its performance in frying batters was evaluated as an oil barrier. Compared to native rice flour, the steam jet-cooked rice flour ...

  12. Effect of Heating Temperature on Particle Size Distribution in Hard and Soft Wheat Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The particle sizes of soft and hard wheat (Triticum aestivum L.) flours at isothermal temperatures were determined by laser diffraction analyzer.  Flour sample were suspended in water at temperatures ranging from 30°C to 80°C, for 20 to 60 min.  All flour particles exhibited trimodal size distributi...

  13. PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts at 10, 20, and 40% of sweet potato flour. Textural properties of the cooked pancakes, such as, hardness and chewiness generally increased with time after cooking, whereas, they decreased with increased ...

  14. Effects of uniquely processed cowpea and plantain flours on wheat bread properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effect of incorporating uniquely processed whole-seed cowpeas or plantain flours at 10 or 20 g/100 g in all-purpose flour on paste viscosity and bread-baking properties in model bread was determined. Flours from plantains processed as follows: unblanched plantains dried at 60 degrees C (PLC), so...

  15. Evaluation of sorghum flour as extender in plywood adhesives for sprayline coaters or foam extrusion

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study was conducted to evaluate sorghum flour as protein extender in plywood adhesive for sprayline coaters or foam extrusion. Defatted sorghum flour, containing 0.2% (dry basis, db) residual oil and 12.0% (db) crude protein, was analyzed for solubility and foaming properties. Sorghum flour pr...

  16. Effects of flour conditioning on cannibalism of T. castaneum eggs and pupae

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cannibalism is a very important factor regulating population dynamics of the red flour beetle. After several days of feeding, the flour becomes conditioned by the beetles, which can affect rates of cannibalism. Flour conditioning is caused by an accumulation of feces, pheromones, and ethylquinone, w...

  17. Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this research was to compare the efficacy of potassium bromate with that of ozone treatment in wheat flour oxidation for breadmaking. In the first experiment, flour was treated with ozone at 1,500 ppm for 2, 4.5, 9, and 18 min. In the second experiment, flour was fully treated with ...

  18. NOTE: Measuring oxidative gelation of aqueous flour suspensions using the Rapid Visco Analyzer

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Rapid Visco Analyzer (RVA) was investigated as a tool to measure oxidative gelation capacity (OGC) of aqueous wheat-flour suspensions. One, club-wheat patent flour was used to determine optimal hydration time and 33 straight-grade flours (representing 12 hard and 31 soft varieties) were used to ...

  19. Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat tortillas were enriched with whole barley flour (WBF) of different particle sizes including 237 micros (regular-R), 131 micros (intermediate-IM), and 68 micros (microground-MG). Topographical and fluorescent microstructure images of flours, doughs and tortillas were examined. Flours and tort...

  20. Optimization of hard red spring wheat milling for whole wheat flour production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this study was to determine the effect of seed moisture content (10 to 16%) and rotor speed (6,000 to 15,000 rpm) of a centrifugal mill on quality of whole wheat flour (WWF) and subsequent baking quality. Particle size distribution, flour temperature, flour moisture, and starch dam...

  1. Development, relative retention, and productivity of red flour beetle on resistant starches

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The development, relative retention, and fecundity of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), on six different types of starches, flour, and flour plus yeast was investigated in the laboratory. The viability of T. castaneum eggs was checked initially by placin...

  2. 40 CFR 406.40 - Applicability; description of the bulgur wheat flour milling subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... bulgur wheat flour milling subcategory. 406.40 Section 406.40 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.40 Applicability; description of the bulgur wheat flour milling... wheat is parboiled, dried, and partially debranned in the production of bulgur....

  3. Dielectric properties of wheat flour mixed with oat meal

    NASA Astrophysics Data System (ADS)

    Łuczycka, D.; Czubaszek, A.; Fujarczuk, M.; Pruski, K.

    2013-03-01

    Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

  4. Wheat flour based propionic acid fermentation: an economic approach.

    PubMed

    Kagliwal, Lalit D; Survase, Shrikant A; Singhal, Rekha S; Granström, Tom

    2013-02-01

    A process for the fermentative production of propionic acid from whole wheat flour using starch and gluten as nutrients is presented. Hydrolysis of wheat flour starch using amylases was optimized. A batch fermentation of hydrolysate supplemented with various nitrogen sources using Propionibacterium acidipropionici NRRL B 3569 was performed. The maximum production of 48.61, 9.40, and 11.06 g of propionic acid, acetic acid and succinic acid, respectively, was found with wheat flour hydrolysate equivalent to 90 g/l glucose and supplemented with 15 g/l yeast extract. Further, replacement of yeast extract with wheat gluten hydrolysate showed utilization of gluten hydrolysate without compromising the yields and also improving the economics of the process. The process so developed could be useful for production of animal feed from whole wheat with in situ production of preservatives, and also suggest utilization of sprouted or germinated wheat for the production of organic acids. PMID:23357590

  5. Equity in access to fortified maize flour and corn meal

    PubMed Central

    Zamora, Gerardo; De-Regil, Luz Maria

    2014-01-01

    Mass fortification of maize flour and corn meal with a single or multiple micronutrients is a public health intervention that aims to improve vitamin and mineral intake, micronutrient nutritional status, health, and development of the general population. Micronutrient malnutrition is unevenly distributed among population groups and is importantly determined by social factors, such as living conditions, socioeconomic position, gender, cultural norms, health systems, and the socioeconomic and political context in which people access food. Efforts trying to make fortified foods accessible to the population groups that most need them require acknowledgment of the role of these determinants. Using a perspective of social determinants of health, this article presents a conceptual framework to approach equity in access to fortified maize flour and corn meal, and provides nonexhaustive examples that illustrate the different levels included in the framework. Key monitoring areas and issues to consider in order to expand and guarantee a more equitable access to maize flour and corn meal are described. PMID:24329609

  6. Cold plasma: A new technology to modify wheat flour functionality.

    PubMed

    Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D

    2016-07-01

    Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15V and 20V) for 60 or 120s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality. PMID:26920291

  7. Using white sorghum flour for gluten-free breadmaking.

    PubMed

    Velázquez, Noemí; Sánchez, Hugo; Osella, Carlos; Santiago, Liliana G

    2012-06-01

    Cornstarch/sorghum flour (X₁) ratio, water added (X₂) and amount of hydroxypropyl methylcellulose (HPMC) used (X₃) were varied for making gluten-free bread so as to optimize batter softness (Y₁), specific volume (Y₂) and crumb grain (Y₃). A second-order model was employed to generate a response surface. It was found that the softness of the batter depends significantly on three factors in a linear way. The specific volume (Y₂), in particular, was increased significantly with the increment of X₁ and X₃. The crumb grain (Y₃) depended significantly on three factors, its scores increased with X₁ and decreased with the water added (X₂). Finally, 0.55 cornstarch/sorghum flour ratio, 90% of water added and 3% of HPMC were chosen as the best conditions, considering acceptable levels of specific volume and of crumb grain, and also taking into account the possibility of using the highest proportion of sorghum flour. PMID:22111686

  8. Particle size and particle-particle interactions on tensile properties and reinforcement of corn flour particles in natural rubber

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Renewable corn flour has a significant reinforcement effect in natural rubber. The corn flour was hydrolyzed and microfluidized to reduce its particle size. Greater than 90% of the hydrolyzed corn flour had an average size of ~300 nm, a reduction of 33 times compared to unhydrolyzed corn flour. Comp...

  9. The presence of flour affects the efficacy of aerosolized insecticides used to treat the red flour beetle, Tribolium castaneum.

    PubMed

    Toews, Michael D; Campbell, James F; Arthur, Franklin H

    2010-01-01

    Experiments were conducted in tightly sealed pilot scale warehouses to assess the efficacy of common aerosolized insecticides on all life stages of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) when exposed in dishes containing 0 to 2 g of wheat flour either under pallets or out in the open. Petri dishes containing 0, 0.1, 1, or 2 g of flour were prepared with 25 eggs, 3rd instars, pupae, or adults and then immediately treated with aerosolized solvent, Pyrethrins, or esfenvalerate. Twenty-four h after insecticide exposure, the dishes were brought to the laboratory and placed in a growth chamber and held for a 3 day moribund (knockdown) assessment and a 21 day mortality assessment. Mortality in untreated controls was generally less than 10%, with the exception of the 21 day counts of adults and eggs. Solvent-treated replications followed similar trends, except that additional mortality was observed in exposed larvae and pupae. In the insecticide-treated dishes, mortality of T. castaneum provisioned with flour generally showed a linear decrease with increasing flour deposits. Regardless of life stage, mortality did not exceed 60% when individuals were exposed in petri dishes containing 2 g of flour. Exposure location also made a significant difference in observed mortality. While mortality never exceeded 75% in dishes positioned under pallets, there was never less than 80% mortality in dishes exposed in the open. Although there was a perceptible increase in mortality with esfenvalerate compared to Pyrethrins, these differences were considerably less than the variation observed among flour deposits. The study suggests that sanitation and preparation prior to aerosol insecticide treatments were more important than choice of a particular insecticide. PMID:21268701

  10. The Presence of Flour Affects the Efficacy of Aerosolized Insecticides used to Treat the Red Flour Beetle, Tribolium castaneum

    PubMed Central

    Toews, Michael D.; Campbell, James F.; Arthur, Franklin H.

    2010-01-01

    Experiments were conducted in tightly sealed pilot scale warehouses to assess the efficacy of common aerosolized insecticides on all life stages of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) when exposed in dishes containing 0 to 2 g of wheat flour either under pallets or out in the open. Petri dishes containing 0, 0.1, 1, or 2 g of flour were prepared with 25 eggs, 3rd instars, pupae, or adults and then immediately treated with aerosolized solvent, Pyrethrins, or esfenvalerate. Twenty-four h after insecticide exposure, the dishes were brought to the laboratory and placed in a growth chamber and held for a 3 day moribund (knockdown) assessment and a 21 day mortality assessment. Mortality in untreated controls was generally less than 10%, with the exception of the 21 day counts of adults and eggs. Solvent-treated replications followed similar trends, except that additional mortality was observed in exposed larvae and pupae. In the insecticide-treated dishes, mortality of T. castaneum provisioned with flour generally showed a linear decrease with increasing flour deposits. Regardless of life stage, mortality did not exceed 60% when individuals were exposed in petri dishes containing 2 g of flour. Exposure location also made a significant difference in observed mortality. While mortality never exceeded 75% in dishes positioned under pallets, there was never less than 80% mortality in dishes exposed in the open. Although there was a perceptible increase in mortality with esfenvalerate compared to Pyrethrins, these differences were considerably less than the variation observed among flour deposits. The study suggests that sanitation and preparation prior to aerosol insecticide treatments were more important than choice of a particular insecticide. PMID:21268701

  11. Development of polypropylene/wood flour ecocomposites. Evaluation of silane as coupling agent

    NASA Astrophysics Data System (ADS)

    Bouza, R.; Barral, L.; Abad, M. J.; Montero, B.

    2010-06-01

    The effects of Pinus Sylvestris wood flour as filler in polypropylene matrix was evaluated. The mechanical properties and the morphology of different wood flour/polypropylene composites (WPC) were studied. The composites materials were prepared with several amounts of wood flour from 10 to 30% wt. Mechanical properties show that the wood flour incorporation increases the rigidity of the composites. Morphological analysis indicates that agglomerates are formed, with amounts exceeding 30% of wood flour. For the silane—treated composites, the dispersion of the filler into the polypropylene (PP) matrix improved. Shore D hardness of the composites is decreased with the addition of the coupling agent.

  12. Development of polypropylene/wood flour ecocomposites. Evaluation of silane as coupling agent

    SciTech Connect

    Bouza, R.; Barral, L.; Abad, M. J.; Montero, B.

    2010-06-02

    The effects of Pinus Sylvestris wood flour as filler in polypropylene matrix was evaluated. The mechanical properties and the morphology of different wood flour/polypropylene composites (WPC) were studied. The composites materials were prepared with several amounts of wood flour from 10 to 30% wt. Mechanical properties show that the wood flour incorporation increases the rigidity of the composites. Morphological analysis indicates that agglomerates are formed, with amounts exceeding 30% of wood flour. For the silane--treated composites, the dispersion of the filler into the polypropylene (PP) matrix improved. Shore D hardness of the composites is decreased with the addition of the coupling agent.

  13. Changes in the activity of ascorbate peroxidase under anaerobiosis in cocoyam (Colocasia esculenta).

    PubMed

    Chibueze, Nwose

    2014-01-01

    This study was conducted to determine the activity of ascorbate peroxidase in the cormels of cocoyam (Colocasia esculenta var. antiquorum) immediately after harvest and in storage under anaerobiosis for one and three weeks, respectively. During stress condition in plants, hydrogen peroxide is released and mechanisms to detoxify it must be maintained. The cocoyam tubers that were neither damaged nor affected by disease were harvested from a local farm in Ugbogui, Ovia North Local Government Area in Edo State, Nigeria. The selected cocoyam tubers were peeled manually, washed with ice cold water and cut into pieces. The root tissues (50 g) were homogenised with 100 mL of ice cold 0.05 M phosphate buffer. The extract obtained was clarified by centrifugation for 15 min at 8000 g at 4 degrees C. Ascorbate-peroxidising activity was assayed using the initial rate of decrease in ascorbate concentration as measured by its absorbance at 290 nm using Milton Roy Spectron 21D. Results showed the weight of the cormels decreased all through during storage. Immediately after harvest the activity of ascorbate peroxidase was 15.49 unit mL(-1) with a significant increase (p < 0.05) after one week to 73.05 U mL(-1). Thereafter there was a significant decrease in activity of the enzyme after three weeks of storage to 33.33 U mL(-1). This increase in activity of ascorbate peroxidase after three weeks of storage may be related to increase in response to various biotic stresses. Therefore, manipulation of the capacity of cocoyam to tolerate anaerobiosis is a function of its ability to modulate the antioxidant enzymes' armory in case of need. PMID:24783794

  14. Anti-metastatic effect of polysaccharide isolated from Colocasia esculenta is exerted through immunostimulation.

    PubMed

    Park, Hye-Ryung; Lee, Hyun-Sun; Cho, Sun Young; Kim, Yoon-Sook; Shin, Kwang-Soon

    2013-02-01

    In the present study, an edible corm of the plant Colocasia esculenta, commonly known as Taro was extracted with cold water (4˚C). Finally, 10.44 g (1.04%) of the crude polysaccharide (Taro-0) was obtained from Taro. The purified active compound (Taro-4-I) was isolated using DEAE-Sepharose FF and Sephadex G-100. The anti-complementary activity of Taro-4-I (57.3±4.5%) was similar to that of polysaccharide K (used as the positive control). The molecular weight of Taro-4-I was 200 kDa and it was a polysaccharide composed of 64.4% neutral sugars and 35.6% uronic acid. Taro-4-I activated the complement system through the classical and alternative pathways. The treatment of peritoneal macrophages with Taro-4-I significantly increased the production of interleukin (IL)-6 and tumor necrosis factor-α (TNF-α) in a dose-dependent manner. However, IL-12 production showed maximal activity at 56 µg/ml and subsequently decreased. Splenocytes obtained from mice which were administered Taro-4-I intravenously showed a higher toxicity to Yac-1 cells compared to those obtained from untreated mice in a effector‑to‑target (E/T) ratio-dependent manner. The group treated with 50 µg/ml Taro-4-I showed a significantly increased toxicity to Yac-1 cells compared to the group treated with 500 µg/ml Taro-4-I. The administration of Taro-4-I significantly inhibited the lung metastasis of B16BL6 melanoma cells. However, the group treated with 50 µg/mouse Taro-4-I had a significantly lower number of tumors compared to the group injected with 500 µg/mouse Taro-4-I. PMID:23292184

  15. Antihypertensive and Diuretic Effects of the Aqueous Extract of Colocasia esculenta Linn. Leaves in Experimental Paradigms.

    PubMed

    Vasant, Otari Kishor; Vijay, Bhalsing Gaurav; Virbhadrappa, Shete Rajkumar; Dilip, Nandgude Tanaji; Ramahari, Mali Vishal; Laxamanrao, Bodhankar Subhash

    2012-01-01

    Colocasia esculenta Linn (CE) is traditionally used for the treatment of various ailments such as high blood pressure, rheumatic pain, pulmonary congestion, etc. Hence in present study, the effect of aqueous extract of CE leaves (AECE) was evaluated for antihypertensive and acute diuretic activity in rats. Preliminary phytochemical evaluation revealed the presence of carbohydrate, saponins, tannins, and flavonoids in AECE. The animals did not show any sign of toxicity and mortality after the administration of AECE 2000 mg/Kg in acute oral toxicity study. The administration of AECE (100, 200, and 400 mg/Kg/day, p.o.) for six weeks and AECE (10, 20, and 40 mg/Kg, IV) on the day of experiment in renal artery-occluded hypertensive rats and AECE (20 and 40 mg/Kg, IV) in noradrenalin-induced hypertension in rats produced significant (p < 0.05) anti-hypertensive effects. AECE (400 mg/Kg, p.o.) showed positive diuretic activity at 5 h. AECE (200 and 400 mg/Kg, p.o.) significantly increased sodium and chloride content of urine in 5 h and 24 h and additionally potassium in 24 h urine. Hence, the results of the present study revealed the antihypertensive and weak diuretic activity of AECE. These effects may be attributed due to the ACE inhibitory, vasodilatory, β-blocking, and/ or Ca(2+) channel blocking activities, which were reported for the phytoconstitunts, specifically flavonoids such as vitexin, isovitexin, orientin, and isoorientin present in the leaves of CE. PMID:24250487

  16. Antihypertensive and Diuretic Effects of the Aqueous Extract of Colocasia esculenta Linn. Leaves in Experimental Paradigms

    PubMed Central

    Vasant, Otari Kishor; Vijay, Bhalsing Gaurav; Virbhadrappa, Shete Rajkumar; Dilip, Nandgude Tanaji; Ramahari, Mali Vishal; Laxamanrao, Bodhankar Subhash

    2012-01-01

    Colocasia esculenta Linn (CE) is traditionally used for the treatment of various ailments such as high blood pressure, rheumatic pain, pulmonary congestion, etc. Hence in present study, the effect of aqueous extract of CE leaves (AECE) was evaluated for antihypertensive and acute diuretic activity in rats. Preliminary phytochemical evaluation revealed the presence of carbohydrate, saponins, tannins, and flavonoids in AECE. The animals did not show any sign of toxicity and mortality after the administration of AECE 2000 mg/Kg in acute oral toxicity study. The administration of AECE (100, 200, and 400 mg/Kg/day, p.o.) for six weeks and AECE (10, 20, and 40 mg/Kg, IV) on the day of experiment in renal artery-occluded hypertensive rats and AECE (20 and 40 mg/Kg, IV) in noradrenalin-induced hypertension in rats produced significant (p < 0.05) anti-hypertensive effects. AECE (400 mg/Kg, p.o.) showed positive diuretic activity at 5 h. AECE (200 and 400 mg/Kg, p.o.) significantly increased sodium and chloride content of urine in 5 h and 24 h and additionally potassium in 24 h urine. Hence, the results of the present study revealed the antihypertensive and weak diuretic activity of AECE. These effects may be attributed due to the ACE inhibitory, vasodilatory, β-blocking, and/ or Ca2+ channel blocking activities, which were reported for the phytoconstitunts, specifically flavonoids such as vitexin, isovitexin, orientin, and isoorientin present in the leaves of CE. PMID:24250487

  17. DNA polymorphism in morels: complete sequences of the internal transcribed spacer of genes coding for rRNA in Morchella esculenta (yellow morel) and Morchella conica (black morel).

    PubMed Central

    Wipf, D; Munch, J C; Botton, B; Buscot, F

    1996-01-01

    The internal transcribed spacer (ITS) of the gene coding for rRNA was sequenced in both directions with the gene walking technique in a black morel (Morchella conica) and a yellow morel (M. esculenta) to elucidate the ITS length discrepancy between the two species groups (750-bp ITS in black morels and 1,150-bp ITS in yellow morels. PMID:8795250

  18. Genome-wide association and prediction analysis in African cassava (Manihot esculenta) reveals the genetic architecture of resistance to cassava mosaic disease and prospects for rapid genetic improvement

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cassava (Manihot esculenta) is a crucial, under-researched crop feeding millions worldwide, especially in Africa. Cassava mosaic disease (CMD) has plagued production in Africa for over a century. Bi-parental mapping studies suggest primarily a single major gene mediates resistance. To be certain and...

  19. Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour.

    PubMed

    Akpata, M I; Akubor, P I

    1999-01-01

    Flour samples were prepared from dehulled and undehulled sweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineral content and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight). Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orange seeds had least gelation concentrations of 10 and 12% (w/v), respectively. Water absorption capacity for the defatted and undefatted dehulled flour samples were 240 and 220%, respectively. Defatting improved oil absorption capacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreased following defatting of flour. Foam prepared from defatted flour was less stable than that from full-fat flour. Incorporation of NaCl up to 0.2 M improved the foaming capacity of orange seed flour. PMID:10798346

  20. The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.

    PubMed

    Jongsutjarittam, Ornpicha; Charoenrein, Sanguansri

    2014-12-19

    The properties of waxy rice flour (WRF) and non-waxy rice flour (RF) were modified using an extrusion process with different feeding material moisture contents. WRF was more affected by the thermomechanical stress from extrusion; consequently, it had a lower glass transition temperature but higher water solubility index (WSI) indicating higher molecular degradation than extruded RF. The lower moisture content of the feeding flour caused more severe flour damage (coarser surface of the extruded flour) and lowered relative crystallinity compared to higher moisture content processing. Moreover, low moisture content processing led to complete gelatinization, whereas, partial gelatinization occurred in the higher moisture content extrusion. Consequently, the extruded flours had a lower peak viscosity and gelatinization enthalpy but a higher water absorption index and WSI than native flour. In conclusion, the rice flour type and the moisture content of the extrusion feeding flour affected the physicochemical properties of the extruded flour. PMID:25263873

  1. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.

    PubMed

    Ogungbenle, H N

    2003-03-01

    The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3% carbohydrate. The quinoa has a high proportion of D-xylose (120.0 mg in 100 g sample) and maltose (101.0 mg in 100 g sample), and a low content of glucose (19.0 mg in 100 g sample) and fructose (19.6 mg in 100 g sample), suggesting that it would be useful in malted drink formulations. The values for the chemical properties of the oil extracted were: acid value, 0.50%; iodine value, 54.0%; peroxide value, 2.44%; and saponification value, 192.0%. Quinoa has a high water absorption capacity (147.0%) and low foaming capacity and stability (9.0%, 2.0%). The flour has a least gelation concentration of 16% w/v. Protein solubility of the flour was also evaluated and found to be pH dependent, with minimum solubility at about pH 6.0. PMID:12701372

  2. Properties of amaranth flour with functional oat products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Amaranth flour containing the essential amino acid, lysine, was composited with oat products that contain ß-glucan known for lowering blood cholesterol and preventing heart disease. The pasting and rheological properties of amaranth-oat composites were evaluated. The amaranth-Nutrim composites showe...

  3. 21 CFR 137.200 - Whole wheat flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... unaltered. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted... alternatively be declared in the list of ingredients as “Fungal alpha-amylase,” “Fungal α-amylase”, “Enzyme”, or “Enzyme added for improved baking”. When any optional bleaching ingredient is used, the label shall...

  4. 21 CFR 137.200 - Whole wheat flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... unaltered. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted... alternatively be declared in the list of ingredients as “Fungal alpha-amylase,” “Fungal α-amylase”, “Enzyme”, or “Enzyme added for improved baking”. When any optional bleaching ingredient is used, the label shall...

  5. GREEN COMPOSITES OF NATURAL RUBBER AND DEFATTED SOY FLOUR

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Viscoelastic properties of natural rubber (NR) composites reinforced by defatted soy flour (DSF) are investigated. DSF is an abundant renewable commodity and has a lower material cost than carbon black (CB). DSF contains soy protein, soy carbohydrate, and soy whey. Aqueous dispersion of DSF was b...

  6. Certain functional properties of defatted pumpkin seed flour.

    PubMed

    Lazos, E S

    1992-07-01

    Defatted pumpkin (C. pepo and C. maxima) seed flour has potential food uses because of its high protein content, 61.4 +/- 2.56%. The functional and electrophoretic properties of the defatted flour were investigated. Polyacrylamide gel electrophoresis and electrofocusing indicated 14 bands of water-soluble protein subunits with isoelectric points between 3.81-8.08 and apparent molecular weights between 19,200 and 97,000 daltons. Minimum nitrogen solubility was observed at pH values between 3.0-7.0 and exceeded 90% at pH above 9.0. Solubility was a function of ionic strength. It appeared that, even at the pH of minimum solubility, the pumpkin seed proteins could be dissolved up to high concentrations by increasing NaCl molarity. The viscosity of flour-water dispersion was affected by flour and salt concentrations, and temperature. The least gelation concentration was 8% (w/v) and the water and oil absorption 24.8 +/- 2.03 and 84.4 +/- 4.05 g/100 g respectively. Sorption isotherms, BET monolayer moisture and binding energy of sorption were also calculated. Both foam capacity and stability were pH dependent. PMID:1502127

  7. PATCH EXPLOITATION BY FEMALE RED FLOUR BEETLES, TRIBOLIUM CASTANEUM

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The red flour beetle, Tribolium castaneum (Herbst) (Coleoptera:Tenebrionidae) has had a long association with human stored food and can be a major pest in anthropogenic structures used for the processing and storage of grain-based products. Anthropogenic structures are fragmented landscapes characte...

  8. Efficacy of aerosols for managing the red flour beetle

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pest management professionals commonly utilize aerosolized liquid applications, also known as fogging, for management of stored-product insects, including the red flour beetle. These applications are part of a potential methyl bromide replacement technology because they could increase the time inte...

  9. Aspergillus flavus and aflatoxin B1 in flour production.

    PubMed

    Halt, M

    1994-10-01

    This paper discusses the results of investigations of contamination with aflatoxin-producing fungi and aflatoxin B1 affecting 545 samples of wheat grains, 475 samples of intermediate products of wheat grain being milled to flour (like middlings) and 238 samples of flour. A significant contamination with moulds was detected in analyzed samples. Although Aspergillus (34.87%) and Penicillium (32.37%) dominated, other types were also present, e.g., Cladosporium, Fusarium, Mucor, Alternaria, Rhizopus, Absidia and Trichoderma (listed in order of frequency). The presence of Aspergillus flavus, the known aflatoxin producer, was detected in 9.94% of analyzed samples. Isolates of A. Flavus were capable of producing aflatoxin B1 under favourable conditions. Aflatoxin B1 was found in 76.8% of samples contaminated with A. flavus. The highest contamination with aflatoxin B1 was detected in wheat grain samples (mean value of 16.3 micrograms/kg) and in intermediate products of wheat grain being milled to flour (mean value of 11.13 micrograms/kg). Contamination was lower in flour samples (mean value of 4.13 micrograms/kg). With regard to proposed standards given by the FAO and WHO, under which the content of aflatoxin should not exceed 30 micrograms/kg in food products, only two of 96 samples did not meet these criteria. PMID:7859854

  10. Functionality of Gliadin Proteins in Wheat Flour Tortillas

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Gliadins are monomeric proteins that are encoded by the genes at the locus Gli 1 and Gli 2 present on the short arm of homeologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour. The mai...

  11. Considering the case for vitamin B12 fortification of flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Reasons to fortify flour with vitamin B12 are considered, which include the high prevalence of depletion and deficiency of this vitamin that occurs in persons of all ages in resource-poor countries and in elderly in wealthier countries, as well as the adverse functional consequences of poor vitamin ...

  12. Committed effective dose determination in southern Brazilian cereal flours.

    PubMed

    Scheibel, V; Appoloni, C R

    2013-01-01

    The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in eight commercial samples of South-Brazilian cereal flours (soy, wheat, cornmeal, cassava, rye, oat, barley and rice flours). The radioactivity traces of (228)Th, (228)Ra, (226)Ra, (40)K, (7)Be and (137)Cs were measured by gamma-ray spectrometry employing an HPGe detector of 66 % relative efficiency. The efficiency curve has taken into account the differences in densities and chemical composition between the matrix and the certified sample. The highest concentration levels of (228)Th and (40)K were 3.5±0.4 and 1469±17 Bq kg(-1) for soy flour, respectively, within the 95 % confidence level. The lower limit of detection for (137)Cs ranged from 0.04 to 0.4 Bq kg(-1). The highest committed effective dose was 0.36 μSv.y(-1) for (228)Ra in cassava flour (adults). All committed effective doses determined at the present work were lower than the International Atomic Energy Agency dose limit of 1 mSv.y(-1), to the public exposure. PMID:23511708

  13. Grain and Flour Characterization of Four Different Sorghum Varieties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    With an increasing number of people with celiac disease, the need for gluten-free products is on the rise. Sorghum is a grain tolerated by celiac patients which can be used in gluten-free foods. The grain and flour of four sorghum varieties were characterized through physical and chemical means. ...

  14. Transglutaminase Effects of the Rheological Characteristics of Peanut Flour Dispersions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    INTRODUCTION: Peanuts (Arachis hypogaea L.) are a stable food commodity around the world. In the last few decades, peanut flour (PF) has been used as a food ingredient. Previously, microbial transglutaminase(mTGase), an enzyme that catalyzes protein cross-linking via acyl-transfer reactions (1) was ...

  15. Evaluation of factors impacting trap captures of red flour beetle

    Technology Transfer Automated Retrieval System (TEKTRAN)

    An effective monitoring program is the foundation of good Integrated Pest Management programs for food facilities such as mills, processing plants, warehouses, and retail stores. The red flour beetle, Tribolium castaneum, is a major stored-product pest of food facilities, especially mills, and a nu...

  16. The presence of flour affects the efficacy of aerosolized insecticides used to treat the red flour beetle, Tribolium castaneum

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Experiments were conducted in tightly sealed pilot-scale warehouses to assess the efficacy of common aerosolized insecticides on all life stages of Tribolium castaneum when exposed in dishes containing 0 to 2 g of wheat flour either under pallets or out in the open. Petri dishes containing 0, 0.1, ...

  17. [Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"].

    PubMed

    Contreras López, Elizabeth; Jaimez Ordaz, Judith; Porras Martínez, Griselda; Juárez Santillán, Luis Felipe; Villanueva Rodríguez, Javier Añorve Morga y Socorro

    2010-06-01

    Atole is a Mexican pre-hispanic drink prepared traditionally with corn; however, cereals as wheat, rice and amaranth have also been used. The aim of this study was to determine the physicochemical and sensory properties of an amaranth flour to prepare a drink (atole) mentioned above, in order to determine its nutritive value. Proximate analysis of the amaranth, corn and rice drink flours was determined by means of official techniques of AOAC. Mineral content was carried out by atomic absorption spectrometry. Viscosity was measured in a reometer from 25 to 90 degrees C. The quantitative descriptive profile (QDA) of the amaranth drink was studied by a trained panel of 10 judges. Results showed that the amaranth drink flour presented the highest protein and fat content compared to corn and rice drink flours. Sodium and potassium were the most abundant minerals in all flours studied. Corn and rice drink flours showed a constant viscosity from 20 to 84 degrees C, to 85 degrees C an important increase in this parameter was observed. This increase was detected in the amaranth drink flour to 75 degrees C. Descriptors defined by trained judges for the QDA of the amaranth drink flours were: starch, almond/cherry, caramel, vanilla, strawberry, walnut and chocolate. The amaranth drink flour, compared to corn and rice drink flours, presented the best nutritional profile; it is important to emphasize its protein content. PMID:21427887

  18. Preparation and characterization of physicochemical properties of glacial acetic acid modified Gadung (Diocorea hispida Dennst) flours.

    PubMed

    Kumoro, Andri Cahyo; Amalia, Rizka; Budiyati, Catarina Sri; Retnowati, Diah Susetyo; Ratnawati, Ratnawati

    2015-10-01

    In addition to the presence of antinutrients, the inferior physicochemical properties of flours has caused gadung (Dioscorea hispida dennst) becomes one of the underutilized tubers in the world. Acetylation is one of the starch modification methods to alter the physicochemical properties of starch, namely swelling power and solubility. The objective of this work was to investigate the effect of reaction time, glacial acetic acid/flour mass ratio and pH on gadung flour acetylation at ambient temperature. The acetylation was carried out by reacting gadung flour slurry of 20 % consistency with glacial acetic acid under alkaline condition. The results show that in general degree of substitution and swelling power increased with the increase of reaction time, while the solubility was not affected by reaction time after 10 min acetylation. Acetylation led to significant changes in morphology and structure of gadung flour starch granules. Overall, all the acetylated gadung flours obtained in this work were having higher swelling power and solubility than the native flour. Acetylation of gadung flour using glacial acetic acid with 1:3 mass ratio and pH 8.0 at ambient temperature for 30 min resulted gadung flours with swelling power and solubility similar to that of Korean wheat flour. PMID:26396408

  19. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

    PubMed

    Aprodu, Iuliana; Banu, Iuliana

    2015-07-01

    Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. PMID:24837596

  20. Effect of Cephalaria syriaca addition on rheological properties of composite flour

    NASA Astrophysics Data System (ADS)

    Karaoðlu, M. M.

    2012-10-01

    The study was carried out to investigate the effect of whole and defatted Cephalaria syriaca flour on the rheological properties of composite flours that used in bran bread production. Cephalaria syriaca products were used to replace 0.25, 0.75, 1.25, 1.75, and 2.25% of wheat-wheat bran composite flour, and its rheological and fermentative properties were measured by farinograph, extensograph and rheofermentometre. The data showed that the rheological parameters of flours were greatly modified by addition of Cephalaria syriaca. The rheological properties of wheatwheat bran composite flour added with whole and defatted Cephalaria syriaca flour were considerably improved with regard to especially extensograph characteristics such as dough resistance, area (energy), ratio number and rheofermentometer parameters such as Hm, T1, Tx, volume loss and gas retention, as compared to control. However addition of Cephalaria syriaca products adversely affected the farinograph characteristics. Generally, these effects of both whole and defatted Cephalaria syriaca flour increased, as the addition level increased. Maximum Tx, gas retention and area (energy) of dough were obtained from wheat-wheat bran composite flour added with 1.75% whole Cephalaria syriaca flour, while the highest dough stability was at addition level of 0.25% whole Cephalaria syriaca flour.

  1. Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour.

    PubMed

    Abiodun, O A; Akinoso, R

    2014-01-01

    The effects of delayed harvesting on the chemical and pasting properties of trifoliate yam flour were studied. The tubers were harvested at 7, 8, 9, 10 and 11months after maturity and were processed into flours. Chemical and pasting properties of the flours were determined. White trifoliate yam flour at 11months was significantly different (p<0.05) from other flours in dry matter and fibre contents but the lignin content (1.83%) was not significant different (p>0.05) from yellow trifoliate yam flour at 11months. Amylose and starch contents decreased while the sugar contents increased with harvesting periods. Yellow trifoliate yam flour had higher amylose at 10months while the white trifoliate yam flour had higher starch at 9months and sugar contents at 11months. Potassium and sodium were the major minerals found in the yam with higher values in yellow trifoliate yam flours. Peak viscosity and breakdown decreased while the holding strength and final viscosities increased with harvesting periods. Harvesting trifoliate yam tubers at 7-9months produced flour with high quality and prevents post harvest losses. PMID:24001826

  2. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots.

    PubMed

    Aprianita, Aprianita; Vasiljevic, Todor; Bannikova, Anna; Kasapis, Stefan

    2014-12-01

    Flours and starches isolated from traditional tubers and roots grown in Indonesia have physical and chemical properties suitable for certain food applications. Compared to other flour samples, cassava and canna flours contained the highest amount of total starch (TS) (77.4 and 77.1 %, respectively). Taro starch had the lowest amount of TS among other starch samples with 75.4 %. The highest amount of amylose was observed from yam and canna flours (25.2 and 23.2 %, respectively). Among starch samples, canna starch contained the highest amylose content (30.4 %), while taro had the lowest (7.6 %). In terms of protein content, arrowroot flour had the highest amount (7.7 %), in contrast to cassava flour which had the lowest (1.5 %). Compared to other flours, canna and konjac flour were the most slowly digested which indicated by their high amount of resistant starch (RS). Canna starch had the highest swelling power and viscosity than other starches and flours. The clearest paste was observed from cassava flour and starch as opposed to konjac starch which was the most opaque paste. PMID:25477633

  3. Electrogenic active proton pump in Rana esculenta skin and its role in sodium ion transport.

    PubMed Central

    Ehrenfeld, J; Garcia-Romeu, F; Harvey, B J

    1985-01-01

    Kinetic and electrophysiological studies were carried out in the in vitro Rana esculenta skin, bathed in dilute sodium solution, to characterize the proton pump and coupling between sodium absorption (JNa+n) and proton excretion (JH+n). JNa+n and JH+n were both dependent on transepithelial potential (psi ms); hyperpolarizing the skin decreased JNa+n and increased JH+n; depolarization produced the opposite effects. Amiloride (5 X 10(-5) M) at a clamped psi ms of +50 mV inhibited JNa+n without affecting JH+n. Variations of psi ms or pH had identical effects on JH+n. Ethoxzolamide inhibited JH+n and simultaneously increased psi ms by 15-30 mV. These changes were accompanied by depolarization of the apical membrane potential psi mc from -47 to -25 mV and an increase in apical membrane resistance of 30%; no significant effects on basolateral membrane potential (psi cs) and resistance (Rb) nor on shunt resistance (Rj) were observed. The proton pump appears to be localized at the apical membrane. The proton pump was also inhibited by deoxygenation, oligomycin, dicyclohexylcarbodiimide and vanadate (100, 78, 83 and 100% inhibition respectively). The variations of JH+n and of the measured electrical currents were significantly correlated. These findings are supportive evidence of a primary active proton pump, electrogenic and strictly linked to aerobic metabolism. The current-voltage (I-V) relation of the proton pump was obtained as the difference in the I-V curves of the apical membrane extracted before and after proton-pump inhibition by ethoxzolamide during amiloride block of sodium transport. The proton-pump current (IP) was best described by a saturable exponential function of psi mc. Maximal pump current (ImaxP) was calculated to be 200 nequiv h-1 cm-2 at a psi mc of +50 mV and the pump reversal potential ERP was -130 mV. The effect of ethoxzolamide to depolarize psi mc was dependent on the relation between psi mc and ERP. Maximal induced depolarization occurred at a

  4. Effects of flour and milling debris on efficacy of beta-cyfluthrin for control of Tribolium castaneum (Herbst), the red flour beetle

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Laboratory and field studies were conducted to determine if accumulation of a flour food source or milling debris affected residual efficacy of beta-cyfluthrin for control of Tribolium castaneum (Herbst), the red flour beetle. In the laboratory study, the high label rate of 20 mg active ingredient (...

  5. White Whole-Wheat Flour Can Be Partially Substituted for Refined-Wheat Flour in Pizza Crust in School Meals without Affecting Consumption

    ERIC Educational Resources Information Center

    Chan, Hing Wan; Burgess Champoux, Teri; Reicks, Marla; Vickers, Zata; Marquart, Len

    2008-01-01

    Objectives: Recent dietary guidance recommends that children consume at least three servings of whole-grains daily. This study examined whether white whole-wheat (WWW) flour can be partially substituted for refined-wheat (RW) flour in pizza crust without affecting consumption by children in a school cafeteria. Methods: Subjects included first to…

  6. Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour.

    PubMed

    Marti, Alessandra; Bock, Jayne E; Pagani, Maria Ambrogina; Ismail, Baraem; Seetharaman, Koushik

    2016-03-01

    The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesting agronomic traits and environment-related benefits - make this perennial crop attractive also for human consumption. Structural characteristics of the proteins in IWG/hard wheat flour (HWF) doughs (at IWG:HWF ratios of 0:100, 50:50, 75:25 and 100:0) - including aggregate formation, thiols availability, and secondary structure changes during dough mixing - were investigated. Proteins in IWG-doughs had higher solubility and thiol content - as function of IWG content - suggesting that protein network was mostly based on non-covalent interactions. While 50% IWG-enrichment gave an increase in random structures, enrichment at ⩾75% resulted in a decrease in β-sheets with an increase in random structures, indicating a decrease in structural order. The observed differences in protein molecular configuration and interactions in HWF compared to IWG doughs necessitate further investigation to establish their impact on the quality of IWG-enriched bread. PMID:26471645

  7. Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.

    PubMed

    Adhikari, Bhaskar Mani; Bajracharya, Alina; Shrestha, Ashok K

    2016-01-01

    Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μg/g; tannin 0.93 mg/100 g; anti-oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds. PMID:26788318

  8. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

    PubMed

    Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

    2014-03-01

    The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour. PMID:23733824

  9. Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality.

    PubMed

    Román, Laura; Dura, Ángela; Martínez, Mario M; Rosell, Cristina M; Gómez, Manuel

    2016-05-15

    This research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours. Photomicrographs of enzymatically treated flours suggested the production of fragile structures that broke easily. Enzymatic hydrolysis was significantly higher in extruded flours, as confirmed the CD levels, being predominant the γ-CD followed by α-CD, whereas very low β-CD values were obtained probably due to the formation of CD-lipid complexes, as suggested X-ray diffractometry results. Both extruded and native samples showed very low viscosity and flat pasting profile consequence of the enzyme hydrolytic activity on the starch chains. Enzymatically treated flours (native and extruded) showed higher hydrolysis rates at the early hydrolysis stage, and extruded flours exhibited higher fractal exponent h in agreement with the extended crystalline structures resulting from enzymatic treatment. PMID:26775973

  10. Evaluation of the Hypoglycemic Effect of Composite Rice Flour in Diabetic Mice.

    PubMed

    Ding, Zhigang; Gao, Hongmei; Du, Chuanlai; Zheng, Yimei; Guo, Yuanxin; Pan, Dongmei

    2016-03-01

    To study the hypoglycemic effect of composite rice flour, the diabetic mouse model was established through the intraperitoneal injection of alloxan saline (twice, 200 mg/kg bw). The mice were randomly divided into 4 groups: negative control, positive control, metformin medication group, and composite rice flour feed group. After 21 days, the fasting blood glucose levels were determined by glucose oxidase method and followed with a glucose tolerance test. The results show that the body weight growth rate of mice in the rice flour group was significantly higher than that of the medication group (P < 0.01). Comparing with the positive control group, the fasting blood glucose levels of medication group and rice flour group were significantly lower, and the glucose tolerance was significantly increased in rice flour group (P < 0.01). In conclusion, the composite rice flour has obvious hypoglycemic and protective effect for diabetic mouse model. PMID:26972304

  11. Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

    PubMed

    Ogunsina, B S; Radha, C; Indrani, D

    2011-03-01

    The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent. PMID:21118057

  12. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.

    PubMed

    Padalino, Lucia; Mastromatteo, Marcella; Lecce, Lucia; Spinelli, Sara; Conte, Amalia; Del Nobile, M Alessandro

    2015-03-01

    This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chickpea flour concentration to be used. The second experimental step was aimed to improve the overall sensory quality of the enriched spaghetti by means of hydrocolloids as pectin, guar flour and agar. Final pasta was characterized for the nutritional composition, the glycemic response and the main quality attributes. The best results were obtained by the addition of guar flour. PMID:25519246

  13. Forensic DNA Analysis of Wheat Flour as Commonly Used in White Powder Cases.

    PubMed

    Kikkawa, Hitomi S; Tahara, Makoto; Sugita, Ritsuko

    2015-09-01

    In the wake of terrorist attacks using anthrax and ricin, white powder is often encountered in cases of malicious mischief and terrorist threats. Wheat flour is a common white powder encountered in such criminal investigations. We used DNA analysis to investigate wheat flour samples for identification and discrimination as trace evidence. Species identification of commercially available wheat flour was carried out by sequencing a partial region of the ribulose bisphosphate carboxylase large subunit gene (rbcL). Samples were discriminated using short tandem repeat (STR) analysis. The rbcL sequences of all wheat flour samples were identical and showed a high level of similarity to known wheat (Triticum aestivum L.) sequences. Furthermore, flours had characteristic patterns in STR analyses, with specific cultivars showing distinctive patterns. These results suggested that the identification of wheat flour species is possible using rbcL sequencing, and that STR analysis is useful for discriminating between samples. PMID:26174661

  14. Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars.

    PubMed

    Kaur, Maninder; Sandhu, Kawaljit Singh

    2010-06-01

    Flours from four lentil cultivars ('LL-912', 'LL-699', 'LL-56', and 'LL-147') were characterized for their functional, thermal and pasting properties. Results showed that water and oil absorption capacity of flours were 1.5-1.7 and 0.92-1.13 g/g, respectively. The minimum concentration of flours needed for gelation was 12 to 14% while the foaming capacity was 33.9-47.3%. The transition temperatures (To, Tp and Tc) and enthalpies (ΔHgel) associated with gelatinization varied significantly among different lentil cultivars. Several significant correlations were observed among different flour properties as revealed by Pearson correlation and principal component analysis (PCA). PCA showed that 'LL 56' and 'LL 147' cultivars differed greatest degree in the properties of their flours. The pasting properties of flours showed considerable variation when studied by rapid visco analyzer. PMID:23572636

  15. Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

    PubMed

    Gahlawat, P; Sehgal, S

    1998-01-01

    A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products. PMID:9839814

  16. Structural investigation and thermal stability of new extruded wheat flour based polymeric materials.

    PubMed

    Leblanc, Nathalie; Saiah, Redouan; Beucher, Eric; Gattin, Richard; Castandet, Michel; Saiter, Jean-Marc

    2008-09-01

    In this study, we compare physical properties of wheat starch and wheat-flour based materials. The comparison has been done using thermogravimetric, calorimetric, X-ray diffraction, mechanic and morphologic experiments conducted on a series of wheat-flour extruded materials. The wheat flour used here can be understood as a by-product of the farm-produce wheat flour. All data obtained by means of these experimental methods allow us to conclude that, basically no significant difference exists between our wheat-flour based and wheat-starch based materials. Only one clear difference occurs for the strain to break value which decreases by about 30% for wheat-flour based materials. PMID:26048220

  17. PIXE analysis of Nigerian flour and bread samples

    NASA Astrophysics Data System (ADS)

    Olise, Felix S.; Fernandes, Adriana M.; Cristina Chaves, P.; Taborda, Ana; Reis, Miguel A.

    2014-01-01

    The alleged use of potassium bromate (KBrO3) in bread baking led a few authors to report on the chemical methods for the determination of KBrO3 levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about -16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples.

  18. Nutritional evaluation of ethanol-extracted lentil flours.

    PubMed

    Sanz, M A; Blázquez, I; Sierra, I; Medrano, M A; Frias, J; Vidal-Valverde, C; Hernández, A

    2001-04-01

    Lentil flours were extracted with 80% ethanol at 25 and 50 degrees C for 1, 2, or 3 h. The various nitrogen fractions, soluble carbohydrates, three amino acids (Lys, His, and Tyr), available lysine, protein digestibility, and vitamins B(1) and B(2) were analyzed to evaluate the effect of extraction. Extraction resulted in an increase in the total nitrogen content of the extracted flours, with extraction temperature affecting the nature of the nitrogen (protein or nonprotein) content. There was also a large reduction in the oligosaccharides of the raffinose family, although the effect of temperature was appreciable only in the case of stachyose. There was hardly any effect on the concentrations of the amino acids analyzed or on protein digestibility; however, a positive correlation between protein digestibility and the available lysine was recorded in the samples. The vitamin B(1) and B(2) contents underwent variable decreases depending on extraction temperature. PMID:11308336

  19. Cassava tissue culture and long-term preservation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cassava (Manihot esculenta Crantz) is cultivated mainly for its starchy roots as an important staple food for the tropics. M. esculenta is the only cultivated species in the genus Manihot, which contains 98 species, mostly native to Brazil. In recent years several research groups have reported metho...

  20. Itches-stimulating compounds from Colocasia esculenta (taro): bioactive-guided screening and LC-MS/MS identification.

    PubMed

    Yu, Jin-Gao; Liu, Pei; Duan, Jin-Ao; Tang, Zong-Xiang; Yang, Yan

    2015-10-15

    Colocasia esculenta (L.) Schoot (taro) is one of the most common crops in the world. Its rhizome was a tonic medicine and accustomed to treat some gastrointestinal disorders in traditional Chinese medicine. Today, the taro was further developed as anticancer prescription in herbal therapy. However, the mucilage of the fresh taro has irritation, and causes itchy feeling. The components in the mucilage were not evident up to now. Two active compounds, uracil and glycol-protein taro lectin (Accession number: A5HMM7), were purified and identified from the fresh taro. The glycol-protein taro lectin showed nerve stimulation activity on dorsal root ganglion (DRG) neurons from GCaMP transgenic mice at the concentration of 1mg/mL. PMID:26387442

  1. Role of pCeMT, a putative metallothionein from Colocasia esculenta, in response to metal stress.

    PubMed

    Kim, Yeon-Ok; Jung, Sera; Kim, Kyounghyoun; Bae, Hyeun-Jong

    2013-03-01

    Metallothioneins (MTs) play a major role in metal homeostasis and/or detoxification in plants. In this study, a novel gene, pCeMT, was isolated from Colocasia esculenta and characterized. Our results indicate that Escherichia coli cells expressing pCeMT exhibited enhanced Cd, Cu, and Zn tolerance and accumulation compared with control cells. Furthermore, pCeMT-overexpressing tobacco seedlings displayed better growth under Cd, Cu, and Zn stresses and accumulated more Cd and Zn compared with the wild type. Interestingly, transgenic tobacco displayed markedly decreased hydrogen peroxide (H(2)O(2)) and lipid peroxidation levels under Cd, Cu, and Zn treatments. These results suggest that pCeMT could play an important role in the protection of plant cells from oxidative stress by reactive oxygen species (ROS) scavenging and in the detoxification of free metals by metal binding, leading to improved plant metal tolerance. PMID:23344478

  2. Inversion induced Manihot esculenta stem tubers express key tuberization genes; Mec1, RZF, SuSy1 and PIN2.

    PubMed

    Bowrin, Valerie; Sutton, Fedora

    2016-01-01

    Cassava (M. esculenta) gives rise to unique underground stem tubers when stem cuttings are planted in an inverted orientation. The nutritional profile of the stem and root tubers were similar except for protein content which was higher in stem than in root tubers. RT-PCR revealed that several key genes (Mec1, RZF, SuSy1 and PIN2) involved in root tuberization were also expressed in these stem tubers. At five weeks post planting, these genes were expressed in roots and underground stems as in the mature tubers. However at 15 weeks post planting, they were expressed in both root and stem tubers but not in adventitious roots or in the non-tuberized stems. Expression of, the root auxin efflux carrier gene PIN2 in the stem tubers indicate a role for auxin in the stem tuberization process. PMID:26785907

  3. Dietary intake of folate by adolescents and the potential effect of flour fortification with folic acid.

    PubMed

    Moynihan, P J; Rugg-Gunn, A J; Butler, T J; Adamson, A J

    2001-10-01

    The UK Department of Health recently recommended that flour be fortified with folic acid, at 2400 microg/kg. The objectives of the present paper were: to determine the consequence of this on folic acid intake of adolescents; to determine the level of fortification necessary to achieve an intake of 400 microg/d in adolescent girls (the amount recommended periconceptionally); to estimate the consequence of fortification on folic acid intake of high flour consumers; and to report on folate intake of adolescents. Dietary intake of folate and flour were determined by analysis of an existing database of the diets of 379 English adolescents. The folic acid intake that would result from white flour fortification with folic acid at 2400 microg/kg was determined and the level of folic acid fortification necessary to achieve an intake of 400 microg/d in girls from this source was also calculated. Without flour fortification, 6.9 % of girls failed to reach the UK lower reference nutrient intake for total folate. Fortification of white flour with folic acid at 2400 microg/kg would result in an additional folic acid intake of 191(sem 6) microg/d in girls. To ensure 97 % of girls received 400 microg/d from white flour, white flour would need to be fortified at a level of 10 430 microg/kg, resulting in intakes of 1260 microg/d from flour in the highest (97.5 centile) female white flour consumers and 1422 microg/d from flour in the highest (97.5 centile) male white flour consumers. PMID:11591241

  4. 21 CFR 137.200 - Whole wheat flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... flour so used is not more than 0.75 percent. It may contain harmless preparations of α-amylase obtained...”. When the optional ingredient “α”-amylase obtained from Aspergillus oryzae” is used, it may alternatively be declared in the list of ingredients as “Fungal alpha-amylase,” “Fungal α-amylase”, “Enzyme”,...

  5. 21 CFR 137.200 - Whole wheat flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... flour so used is not more than 0.75 percent. It may contain harmless preparations of α-amylase obtained...”. When the optional ingredient “α”-amylase obtained from Aspergillus oryzae” is used, it may alternatively be declared in the list of ingredients as “Fungal alpha-amylase,” “Fungal α-amylase”, “Enzyme”,...

  6. 21 CFR 137.200 - Whole wheat flour.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... flour so used is not more than 0.75 percent. It may contain harmless preparations of α-amylase obtained...”. When the optional ingredient “α”-amylase obtained from Aspergillus oryzae” is used, it may alternatively be declared in the list of ingredients as “Fungal alpha-amylase,” “Fungal α-amylase”, “Enzyme”,...

  7. A Novel Glycosylphosphatidylinositol-Anchored Glycoside Hydrolase from Ustilago esculenta Functions in β-1,3-Glucan Degradation

    PubMed Central

    Nakajima, Masahiro; Yamashita, Tetsuro; Takahashi, Machiko; Nakano, Yuki

    2012-01-01

    A glycoside hydrolase responsible for laminarin degradation was partially purified to homogeneity from a Ustilago esculenta culture filtrate by weak-cation-exchange, strong-cation-exchange, and size-exclusion chromatography. Three proteins in enzymatically active fractions were digested with chymotrypsin followed by liquid chromatography-tandem mass spectrometry (LC/MS/MS) analysis, resulting in the identification of three peptide sequences that shared significant similarity to a putative β-1,3-glucanase, a member of glucoside hydrolase family 16 (GH16) from Sporisorium reilianum SRZ2. A gene encoding a laminarin-degrading enzyme from U. esculenta, lam16A, was isolated by PCR using degenerate primers designed based on the S. reilianum SRZ2 β-1,3-glucanase gene. Lam16A possesses a GH16 catalytic domain with an N-terminal signal peptide and a C-terminal glycosylphosphatidylinositol (GPI) anchor peptide. Recombinant Lam16A fused to an N-terminal FLAG peptide (Lam16A-FLAG) overexpressed in Aspergillus oryzae exhibited hydrolytic activity toward β-1,3-glucan specifically and was localized both in the extracellular and in the membrane fractions but not in the cell wall fraction. Lam16A without a GPI anchor signal peptide was secreted extracellularly and was not detected in the membrane fraction. Membrane-anchored Lam16A-FLAG was released completely by treatment with phosphatidylinositol-specific phospholipase C. These results suggest that Lam16A is anchored in the plasma membrane in order to modify β-1,3-glucan associated with the inner cell wall and that Lam16A is also used for the catabolism of β-1,3-glucan after its release in the extracellular medium. PMID:22685137

  8. Cold plasma: A new technology to modify wheat flour functionality

    PubMed Central

    Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D.

    2016-01-01

    Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality. PMID:26920291

  9. Iron fortification of flour with a complex ferric orthophosphate

    SciTech Connect

    Hallberg, L.; Rossander-Hulthen, L.; Gramatkovski, E.

    1989-07-01

    The unexpectedly low bioavailability in humans of elemental iron powder prompted us to search for other Fe compounds suitable for Fe fortification of flour that fulfill the two requirements of insolubility in water (due to high water content of flour) and good bioavailability in humans. Systematic studies of compatibility, solubility, and bioavailability led to this study of a microcrystalline complex ferric orthophosphate (CFOP), Fe/sub 3/H/sub 8/(NH/sub 4/)-(PO/sub 4/)6.6H/sub 2/O, a well-defined compound. This compound was labeled with /sup 59/Fe, and the native Fe in meals was labeled with /sup 55/FeCl3. The ratio of absorbed /sup 59/Fe to absorbed /sup 55/Fe is a direct measure of the fraction of CFOP that joins the nonheme Fe pool and that is made potentially available for absorption. The relative bioavailability of CFOP varied from 30% to 60% when labeled wheat rolls were served with different meals. The CFOP meets practical requirements of an Fe fortificant for flour well, with regard to both compatibility and bioavailability in humans.

  10. Identification and characterization of a novel arabinoxylanase from wheat flour.

    PubMed

    Cleemput, G; Van Laere, K; Hessing, M; Van Leuven, F; Torrekens, S; Delcour, J A

    1997-12-01

    An endogenous wheat (Triticum aestivum) flour endoxylanase was purified to homogeneity from a crude wheat flour extract by ammonium sulfate precipitation and cation-exchange chromatography. The 30-kD protein had an isoelectric point of 9.3 or higher. A sequence of 19 amino acids at the NH2 terminus showed 84.2% identity with an internal sequence of 15-kD grain-softness protein, friabilin. High-performance anion-exchange chromatography and gel-permeation analysis of the hydrolysis products indicated the preferential hydrolysis of highly branched structures by the enzyme; wheat arabinoxylan and rye (Secale cereale) arabinoxylan (high arabinose to xylose ratios) were hydrolyzed more efficiently by this enzyme than oat (Avena sativa) spelt xylan (low arabinose to xylose ratios). The release of the hydrolysis products as a function of time suggested that the endoxylanolytic activity was associated with the release of arabinose units from the polysaccharides, suggesting that the enzyme action is similar to that by endoxylanases from Ceratocystis paradoxa, Aspergillus niger, and Neurospora crassa. Although the enzyme released arabinose from arabinoxylan, it did not hydrolyze p-nitrophenyl-alpha-L-arabinofuranoside. From the above, it follows that the enzyme, called arabinoxylanase, differs from most microbial endoxylanases and from an endoxylanase purified earlier from wheat flour. PMID:9414565

  11. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread).

    PubMed

    Pourafshar, Shirin; Rosentrater, Kurt A; Krishnan, Padmanaban G

    2015-09-01

    Wheat flour is used in most of breads because of its nutrient components and high availability, but different problems are associated with this flour, such as allergies and loss of nutrient components due to milling and refining. In this study, five flours were used (20 %) in combination with wheat flour (80 %).to produce traditional Iranian Barbari bread. These included amaranth, barley, DDGS, rye and oat. Compositional measurements of moisture, fat, fiber, protein and ash content were taken. Physical tests were done to understand the changes in color, thickness, and texture. Results showed that the gluten content of each flour had a significant effect on the texture and thickness of the bread. Bread made with rye flour had the highest L* and that made with oat flour had the highest a*. As for b*, the highest was for the bread made with DDGS. It was also determined that bread made with 20 % DDGS and 80 % wheat flour had the highest fiber and moisture content, while that made with amaranth had the highest ash content, and that with rye had the highest fat. Adding different flours to wheat changed the physical and chemical attributes of final producst significantly. PMID:26344982

  12. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

    PubMed Central

    Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-01-01

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  13. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.

    PubMed

    Rizzello, Carlo Giuseppe; Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-06-15

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  14. Phytoremediation potential of Cd and Zn by wetland plants, Colocasia esculenta L. Schott., Cyperus malaccensis Lam. and Typha angustifolia L. grown in hydroponics.

    PubMed

    Chayapan, P; Kruatrachue, M; Meetam, M; Pokethitiyook, P

    2015-09-01

    Cadmium and zinc phytoremediation potential of wetland plants, Colocasia esculenta, Cyperus malaccensis, and Typha angustifolia, was investigated. Plants were grown for 15 days in nutrient solutions containing various concentrations of Cd (0, 5, 10, 20, 50 mg l(-1)) and Zn (0, 10, 20, 50, 100 mg l(-1)). T angustifolia was tolerant to both metals as indicated by high RGR when grown in 50 mg I(-1) Cd and 100 mg I(-1) Zn solutions. All these plants accumulated more metals in their underground parts and > 100 mg kg(-1) in their aboveground with TF values < 1. Only C. esculenta could be considered a Zn hyperaccumulator because it could concentrate > 10,000 mg kg(-1) in its aboveground parts with TF > 1. T angustifolia exhibited highest biomass production and highest Cd and Zn uptake, confirming that this plant is a suitable candidate for treating of Cd contaminated soil/sediments. PMID:26521563

  15. Mating-disruption trials for control of Mediterranean flour moth, Ephestia kuehniella Zeller (Lepidoptera: Pyralidae), in traditional flour mills.

    PubMed

    Trematerra, P; Spina, G

    2013-03-01

    In the present work, 3 years of field trials (from 2007 to 2009) were carried out to evaluate use of the pheromone (9Z, 12E)-tetradecadienyl acetate (TDA) for mating disruption (MD) of the Mediterranean flour moth, Ephestia kuehniella Zeller. Dispensers containing the pheromone TDA were placed in two traditional flour mills. Pheromone-baited funnel traps were used to monitor the population fluctuations of E. kuehniella males throughout the entire experimental period; female oviposition was assessed by placement of petri cups containing wheat germ-semolina flour bait. According to our results, the use of MD dispensers does not interfere completely with the reproduction of E. kuehniella. However, looking at the overall data, there was a significant reduction in both adults and larvae in treated mills after the MD application. According to hazard analysis and critical control point procedures, treatment should be accompanied by general cleaning of the facilities, including corners and inside machinery, where insects can hide and reproduce. In integrated pest management programs, the use of mating disruption can lead to a drastic reduction in the need for chemical treatments, with improvement in food quality. PMID:23462083

  16. Evidence of a progesterone receptor in the liver of the green frog Rana esculenta and its down-regulation by 17 beta estradiol and progesterone.

    PubMed

    Paolucci, M; Guerriero, G; Ciarcia, G

    1999-12-01

    Progesterone is a versatile hormone showing an ample variety of effects. One of the numerous functions attributed to progesterone is the modulation of vitellogenesis in oviparous vertebrates. As a prerequisite for the possible involvement of progesterone in vitellogenesis modulation, we investigated the presence of a progesterone receptor (PR) in the liver of the female green frog Rana esculenta. 3H-Progesterone (3H-P) binding activity was found in both cytosol and nuclear extract of the liver of Rana esculenta. The progesterone-binding moiety showed the typical characteristics of a true receptor, such as high affinity, low capacity, and specificity for progesterone. It also bound to DNA-cellulose and was eluted with a linear salt gradient at a concentration of 0.05 M of NaCl. The progesterone-binding moiety was down regulated by steroid hormones, in that ovariectomy resulted in a significant increase, in both cytosol and nuclear extract, of 3H-P binding activity with respect to intact females. On the contrary, 3H-P binding activity was almost undetectable after estradiol and/or progesterone treatment. The progesterone binding moiety of Rana esculenta was analyzed by Western blotting with the aid of a monoclonal antibody raised against the subunits A and B of the chicken PR. An immunoreactive band of about 67 kDa was observed in the liver of both intact and treated females. The 67 kDa band showed an increased intensity in ovariectomized animals, while it was faint following treatment with estradiol and/or progesterone. This is the first report on the presence of a progesterone receptor (PR) in the liver of an amphibian. PR of Rana esculenta is down regulated by estradiol and/or progesterone and shows peculiar immunological and biochemical characteristics, which make it rather different from the PR of other vertebrates. PMID:10589507

  17. Assaying Total Carotenoids in Flours of Corn and Sweetpotato by Laser Photoacoustic Spectroscopy

    PubMed Central

    Bicanic, Dane; Kljak, Kristina; Grbesa, Darko; Martínez, Eduardo San Martin; Spruijt, Ruud

    2010-01-01

    This study describes the application of the laser photoacoustic spectroscopy (PAS) for quantification of total carotenoids (TC) in corn flours and sweetpotato flours. Overall, thirty-three different corn flours and nine sweetpotato flours were investigated. All PAS measurements were performed at room temperature using 488-nm argon laser radiation for excitation and mechanical modulation of 9 and 30 Hz. The measurements were repeated within a run and within several days or months. The UV–Vis spectrophotometry was used as the reference method. The concentration range that allows for the reliable analysis of TC spans a region from 1 to 40 mg kg−1 for corn flours and from 9 to 40 mg kg−1 for sweetpotato flours. In the case of sweetpotato flours, the quantification may extend even to 240 mg kg−1 TC. The estimated detection limit values for TC in corn and sweetpotato flours were 0.1 and 0.3 mg kg−1, respectively. The computed repeatability (n = 3–12) and intermediate precision (n = 6–28) RSD values at 9 and 30 Hz are comparable: 0.1–17.1% and 5.3–14.7% for corn flours as compared with 1.4–9.1% and 4.2–23.0% for sweetpotato flours. Our results show that PAS can be successfully used as a new analytical tool to simply and rapidly screen the flours for their nutritional potential based on the total carotenoid concentration. PMID:21423327

  18. Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

    PubMed Central

    Obadina, Adewale Olusegun; Babatunde, Bukunola Olaide; Olotu, Ifeoluwa

    2014-01-01

    This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 50°C, soaked for different periods (0, 6, 12, and 18 h), dried at 60°C, and milled into flour. The flour samples were analyzed for their nutritional composition, pH, color, and functional properties. The flour samples were also made into pastes and were sensorially analyzed and 0 h soaked samples were used as control. The protein content of 18 h-soakedD. rotundata andD. alata flour samples was significantly different from the control and soaking had no effect (P > 0.05) on the fat and ash content but the carbohydrate content of the flour samples ranged from 83.08% to 86.13%. The 18 h-soakedD. rotundata flour sample had the lowest peak viscosity, breakdown value, and final viscosity among theD. rotundata variety samples. Pasting temperature ranged from 79.80 to 83.60°C and 6-h soakedD. alata flour sample had the lowest water absorption capacity and the highest bulk density. On the basis of sensory analysis, the panelist preferred the taste, texture, color, and appearance of paste made from the 18-h soakedD. rotundata flour to the paste of other flour samples. The results of this study show that D.rotundata should be soaked for 18 h prior to drying and milling in order to obtain a good-quality flour and paste. PMID:25493185

  19. Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The relationship of physicochemical properties of flour, including particle size of flour, damaged starch, SDS-sedimentation volume, gluten content and four solvent retention capacity (SRC) values with cookie baking quality, including cookie diameter and thickness was evaluated using 30 Korean wheat...

  20. Hydrophilic Lipophilic Antioxidant Activities of Commercially Available Peanut Flours and Peanut Seed Roasted to Differing Intensities

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Peanut flours are commercially available, high protein ingredients prepared from partially defatted roasted peanut seed. Peanut flours have differing roast intensities and residual fat contents, which allows for these ingredients to be utilized in a variety of food formulations. Antioxidant proper...

  1. Ultrasonic analysis to discriminate bread dough of different types of flour

    NASA Astrophysics Data System (ADS)

    García-Álvarez, J.; Rosell, C. M.; García-Hernández, M. J.; Chávez, J. A.; Turó, A.; Salazar, J.

    2012-12-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  2. Porous rice powder from precipitation of gelatinized flour or starch paste with ethanol

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Hot paste obtained by autoclaving (130oC, 20 psi, 20-30 min) a 5-7% (w/w) rice flour or starch slurry, was precipitated with ethanol (three extractions) to produce a dry, porous, pregelatinized powder with an average particle size of 75.0µm (flour-derived powder), and 41.6µm (starch-derived powder)....

  3. Porous rice powder from the precipitation of gelatinized flour or starch paste with ethanol

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Hot paste obtained by autoclaving (130oC, 20 psi, 20-30 min) a 5-7% (w/w) rice flour or starch slurry was precipitated with ethanol (three extractions) to produce a dry, porous, pregelatinized powder with an average particle size of 75.0µm (flour-derived powder), and 41.6µm (starch-derived powder). ...

  4. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.

    PubMed

    Abiodun, O A; Akinoso, R

    2015-05-01

    The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough 'amala' production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60 (°)C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attributes of the flour and stiff dough were analyzed. Peak, holding strength and final viscosities ranged from 84.09 to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17 RVU respectively. White raw flour had higher viscosity than the yellow flours. The swelling index, water absorption capacity and bulk density ranged from 1.46 to 2.28, 2.11 to 2.92 ml H2O/g and 0.71 to 0.88 g/cm(3) respectively. Blanching method employed improved the swelling index and water absorption capacity of flour. The brown index values of flour and stiff dough ranged from 6.73 to 18.36 and 14.63-46.72 respectively. Sensory evaluation revealed significant differences in the colour, odour and general acceptability of the product when compared with the stiff dough from white yam. PMID:25892788

  5. Dried flour-oil composites for lipid delivery in low-fat cake mix

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Excess steam jet-cooked wheat flour and canola oil composites containing 30 to 55% oil were drum dried. The composites were used to replace the flour and oil in the low-fat cake mix formulations. The cake batter specific gravity and viscosity were measured. The cakes were analyzed for crumb grain...

  6. Distribution of total, water-unextactable, and water-extractable arabinoxylans in wheat flour mill streams

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Arabinoxylans are a minor but important constituent in wheat that affects bread quality, foam stability, batter viscosity, and sugar snap cookie diameter. Therefore, it is important to determine the distribution of arabinoxylans in flour mill streams in order to better formulate flour blends. Thirty...

  7. Effect of abiotic factors on initiation of red flour beetle (Coleoptera: Tenebrionidae) flight

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Traps baited with pheromones are used to monitor the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), populations in flour mills to aid in making pest management decisions, but the factors that influence T. castaneum flight aren’t fully understood. We investigated the impa...

  8. Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

    ERIC Educational Resources Information Center

    McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

    2014-01-01

    Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

  9. Methyl bromide and sulfuryl fluoride effectiveness against red flour beetle life stages

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The efficacy of methyl bromide (MB) and sulfuryl fluoride (SF) for managing all life stages of the red flour beetle, Tribolium castaneum, was investigated in the Hal Ross Flour Mill at Kansas State University. Eggs, young larvae, large larvae, pupae, and adults confined in plastic compartments with ...

  10. Molecular techniques for detection of confused flour beetle infestations in stored products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tribolium confusum (confused flour beetle) is a stored-product pest which contaminates a wide range of food products, from flour and cereals to spices. The insect reduces food quality and is responsible for large economic losses every year. Although a number of methods for detection of stored-produc...

  11. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Buckwheat flours (Whole, Farinetta, Supreme, and Fancy) were investigated for their compositions, free and bound phenolic contents, antioxidant activities, and flavonoid contents using spectrophotometer and LC-ESI-IT- MS (LC-MS). Farinetta flour contained the highest oil, protein, and free and boun...

  12. Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pasting, rheological and water-holding properties of buckwheat (Fagopyrum esculentum) flour obtained from whole achenes separated into three particle sizes, and three commercial flours (Fancy, Supreme and Farinetta) were measured with or without jet-cooking. Fancy had instantaneous paste viscosity ...

  13. Flow properties of natural rubber composites filled with defatted soy flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The linear and nonlinear viscoelastic properties of natural rubber composites reinforced with defatted soy flour were studied. Defatted soy flour is an abundant, renewable commodity, and its rigid nature makes it suitable as a reinforcement phase in rubber composites. At small strain, the elastic ...

  14. INFLUENCE OF FLOUR CHLORINATION AND INGREDIENT FORMULATION ON THE QUALITY ATTRIBUTES OF PANCAKES

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Soft wheat flour is commonly chlorinated in North America for the production of cakes and pancakes. The oxidative properties of chlorine gas cause chemical modifications to flour components that enhance processing and end-use functionality of the intended food products. The objectives of this stud...

  15. Comparative study on properties of edible films based on pinhao (Araucaria angustifolia) starch and flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The aim of this study was to develop and compare the properties of edible films based on pinhao starch and pinhao flour. Seven formulations were developed by casting methodology: 5% pinhao starch with 0, 1, 1.5, and 2% glycerol, and 5% pinhao flour with 1, 1.5, and 2% glycerol. The films were evalua...

  16. Predicting hot-press wheat tortilla quality using flour, dough and gluten properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. This research aimed to develop prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours...

  17. Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sorghum is a gluten free grain that has potential to be used as an alternative to wheat flour for the Celiac Sprue market. There are thousands of sorghum lines that have not been characterized for grain, flour or end product quality. The objective of the research was to gain an understanding among g...

  18. Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The influence of jet-cooking Prowashonupana barley flour on total phenolic contents, antioxidant activities, water holding capacities, and viscoelastic properties was studied. Barley flour was jet-cooked without or with pH adjustment at 7, 9, or 11. Generally, the free phenolic content and antioxi...

  19. Durum and soft wheat flours in sourdough and straight-dough bread-making.

    PubMed

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Sgarbi, Elisa; Cirlini, Martina; Dall'Asta, Chiara; Chiavaro, Emma

    2015-10-01

    In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately after baking and during a 5-day shelf-life. The use of sourdough process better preserved both crumb grain characteristic and moisture content of the breads during shelf-life, independently of the wheat flour used. The flour seemed to significantly affect the water dynamics in sourdough breads, being the dehydration process of crust and under-crust faster in durum wheat breads. On the other hand, increasing trend of crumb firmness during the shelf-life was slower in durum wheat breads than in those obtained with soft wheat flour. Initial colour parameters of crust and crumb appeared to less change during shelf-life if durum wheat flour was used. Thus, the final quality of breads after baking and along the shelf-life was significantly affected by both the type of flours and the bread-making process. The results reported herein showed that technological performances of durum wheat flour, especially when combined with sourdough processes, could be successfully exploited for the production of innovative products in the bread-making industry. PMID:26396371

  20. Effect of flour-oil composite as powdered fat source in low-fat cake mixes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Excess steam jet-cooked composites containing wheat flour and 30 to 55% canola oil were drum dried and used to replace the oil and part of the flour in low-fat cake mix formulations. Specific gravity and viscosity of cake batters were measured. The cakes were analyzed for crumb grain, color, textu...

  1. Influence of pectinase treatment on the physicochemical properties of potato flours.

    PubMed

    Kim, Eun-Jung; Kim, Hyun-Seok

    2015-01-15

    Untreated and pectinase-treated potato flours from Atlantic and Superior cultivars were characterised to identify the effects of pectinase treatment on their physicochemical properties. Steam-cooked potato whole-tissues were treated with and without pectinase to prepare the dehydrated potato flours. Untreated and pectinase-treated potato flours were investigated with respect to morphology, chemical composition, starch leaching, swelling power, gelatinization, and pasting viscosity. Upon viewing with scanning electron microscopy and light microscopy, the pectinase-treated (relative to untreated) potato flours revealed that the retrograded starch materials were present in intact parenchyma cells, apparently exhibiting granular structures. Their protein and ash contents were reduced through pectinase treatment. While starch leachate contents were lower for the pectinase-treated potato flours, the opposite trend in swelling powers was observed. Pectinase-treated potato flours exhibited higher melting temperatures and pasting viscosities than untreated counterparts. Overall, the modification of potato flour morphology by pectinase treatment may result in alteration of physicochemical properties of potato flours. PMID:25149007

  2. Dispersion, efficacy, and persistence of dichlorvos aerosol against two flour beetle life stages in a mill

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The distribution, efficacy, and residual activity of dichlorvos applied as an aerosol to each of five floors of the Kansas State University pilot flour mill (9,968.8 m3 total volume) were evaluated based on responses of adults of the confused flour beetle, Tribolium confusum (Jacquelin du Val), and ...

  3. Effect of ball milling energy on rheological and thermal properties of amaranth flour.

    PubMed

    Roa, Diego F; Baeza, Rosa I; Tolaba, Marcela P

    2015-12-01

    Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial design. The rheological behavior of flour dispersions (4 % and 8 % w/v) was determined using a rotational viscometer, while gelatinization degree was determined by differential scanning calorimetry as a measure of structural changes.The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. Flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. A decrease of the consistency index and an increase of the flow behavior index were observed as a result of the increasing milling energy. Gelatinization enthalpy decrease showed the loss of crystalline structure due to ball milling. Amaranth flour dispersions presented increasing stability during storage. It was observed, that the stability changed with the concentration of amaranth flours.Thus, more stable dispersions were obtained as the flour concentration increased. The highly milled sample was the most stable sample during the storage. PMID:26604420

  4. Oxidative Gelation of Solvent-Accessible Arabinoxylans occurs during Chlorination of Soft Wheat Flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Arabinoxylans and glutenins are two of the critical network-forming biopolymers of wheat flours, functionally related to Arabinoxylans and glutenins are two of the critical network-forming biopolymers of wheat flours, functionally related to mixing and baking performance and baked goods quality. Fo...

  5. Residual efficacy of pyrethrin+methoprene for control of Tribolium castaneum and Tribolium confusum in a commercial flour mill

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Concrete arenas with and without flour were placed in open, obstructed, and hidden positions inside a commercial flour mill and exposed to a combination treatment of pyrethrin + methoprene. Bioassays were conducted 1, 3, 5, and 7 weeks after the arenas were treated by adding flour to those arenas th...

  6. NA2EDTA ENHANCES THE ABSORPTION OF IRON AND ZINC FROM FORTIFIED RICE FLOUR IN SRI LANKAN CHILDREN

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Rice flour was proposed as a vehicle for iron and zinc fortification in Sri Lanka. Although widely consumed, rice flour has not been evaluated as a fortified food, and the absorption of minerals including iron and zinc from this flour is unknown. Determination of the bioavailability of these nutrien...

  7. Mechanical properties of heterophase polymer blends of cryogenically fractured soy flour composite filler and poly(styrene-butadiene)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Reinforcement effect of cryogenically fractured soy Flour composite filler in soft polymer was investigated in this study. Polymer composites were prepared by melt-mixing polymer and soy flour composite fillers in an internal mixer. Soy flour composite fillers were prepared by blending aqueous dis...

  8. Susceptibility of different life stages of Tribolium confusum to pyrethrin aerosol: effects of a flour food source on insecticidal efficacy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Accumulated grain dust and flour residues in flour mills can potentially decrease the efficacy of contact insecticides used for control of adult and immature stages of stored product insects. A study was conducted to evaluate the effects of flour residues on the efficacy of synergized pyrethrin aero...

  9. Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat flour is one of the world's major food ingredients, but it is difficult to distinguish and identify the many proteins in a flour sample. The abundant glutamine and proline rich gluten proteins are responsible for many of the unique end-use qualities of wheat flour but it is challenging to dis...

  10. Structural heat treatments against Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae): effect of flour depth, life stage and floor

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effect of high temperatures (50-60°C) and two levels of sanitation (~0.5 and 43 g of flour), on mortality of eggs, young larvae, old larvae, pupae, and adults of the red flour beetle, Tribolium castaneum, were evaluated during heat treatment of a pilot flour mill at Kansas State University. The ...

  11. Na2EDTA enhances the absorption of iron and zinc from fortified rice flour in Sri Lankan children

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Rice flour was proposed as a vehicle for iron and zinc fortification in Sri Lanka. Although widely consumed, rice flour has not been evaluated as a fortified food, and the absorption of minerals including iron and zinc from this flour is unknown. Determination of the bioavailability of these nutrien...

  12. Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Physico-chemical properties of bread baked by partially replacing wild type wheat (Triticum aestivum L.) flour (15, 30, and 45%) with two waxy wheat flours having different dough properties were investigated. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. Howeve...

  13. Effect of strain rate on mechanical properties of melt-processed soy flour composite filler and styrene-butadiene blends

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Polymer composites were prepared by melt-mixing polymer and soy flour composite fillers in an internal mixer. Soy flour composite fillers were prepared by blending aqueous dispersion of soy flour with styrene-butadiene rubber latex, dried, and cryogenically ground into powders. Upon crosslinking, th...

  14. Monitoring and evaluation in flour fortification programs: design and implementation considerations.

    PubMed

    Pena-Rosas, Juan Pablo; Parvanta, Ibrahim; van der Haar, Frits; Chapel, Thomas J

    2008-03-01

    Designing and implementing effective monitoring and evaluation (M&E) is an integral element of wheat flour fortification programs. This review provides practical guidance for designing a M&E system for a flour fortification program. The Centers for Disease Control and Prevention's Framework for Program Evaluation in Public Health has been adapted to identify key issues in the development of an integrated M&E system. A clear understanding of 1) the stakeholders in flour fortification and their needs, 2) the description and context of the fortification program, 3) the country's wheat flour and flour products market, and 4) the resources available for the M&E component are critical and should be considered early in a program's design. PMID:18289179

  15. Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder.

    PubMed

    Siriamornpun, Sirithon; Tangkhawanit, Ekkarat; Kaewseejan, Niwat

    2016-06-15

    Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200 ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30 days). Retrogradation values were strongly negatively correlated with total phenolic and flavonoid contents, but not with fiber content. The hydrogen bonds and hydrophilic interactions between phenolic compounds with amylopectin molecule may be involved the decrease of starch retrogradation, especially GRF. We suggest that the addition of MPP not only reduced the retrogradation but also inhibited the lipid oxidation of rice flour. PMID:26868561

  16. Cold-atmospheric pressure plasma polymerization of acetylene on wood flour for improved wood plastics composites

    NASA Astrophysics Data System (ADS)

    Lekobou, William; Pedrow, Patrick; Englund, Karl; Laborie, Marie-Pierre

    2009-10-01

    Plastic composites have become a large class of construction material for exterior applications. One of the main disadvantages of wood plastic composites resides in the weak adhesion between the polar and hydrophilic surface of wood and the non-polar and hydrophobic polyolefin matrix, hindering the dispersion of the flour in the polymer matrix. To improve interfacial compatibility wood flour can be pretreated with environmentally friendly methods such as cold-atmospheric pressure plasma. The objective of this work is therefore to evaluate the potential of plasma polymerization of acetylene on wood flour to improve the compatibility with polyolefins. This presentation will describe the reactor design used to modify wood flour using acetylene plasma polymerization. The optimum conditions for plasma polymerization on wood particles will also be presented. Finally preliminary results on the wood flour surface properties and use in wood plastic composites will be discussed.

  17. Obtaining a protein concentrate from integral defatted sunflower flour.

    PubMed

    Ordóñez, C; Asenjo, M G; Benitez, C; González, J L

    2001-06-01

    Proteins which are found in integral defatted sunflower flour (27% of protein in dry weight) allow us to produce a protein concentrate by means of extraction of proteins with a basic pH solution, followed by their precipitation with an acid pH solution. Once the suitable conditions for pH and temperature were fixed in order to carry out these processes, a solid proteic concentrate (71% of protein in dry weight) was obtained which was rich in glutamic and aspartic acids, with a liquid supernatant very rich in phosphorus and potassium, which might be used as an agricultural fertilizer. PMID:11333039

  18. Isolation of amaranth flour proteins by fractionation procedures and sonication.

    PubMed

    Paredes-Lopez, O; Mendoza, V; Mora, R

    1993-01-01

    The use of whole and defatted amaranth flour for protein isolation of Osborne fractions is described. Extractability of prolamins, the minor fraction, increased from 2.8 to 5% by adding a reducing agent. Glutelins proved to be poorly solubilized (3.3%) in dilute acetic acid, but they reached a high solubility value (40.8%) using a borate buffer in the presence of a reducing agent and a detergent; solubility remarkably declined without the latter two chemicals. Sonication (a fast and simple technique) in the presence of a detergent proved to be more efficient, compared with stirring, for extractability of total unreduced proteins. PMID:8464843

  19. Modeling the continuous lactic acid production process from wheat flour.

    PubMed

    Gonzalez, Karen; Tebbani, Sihem; Lopes, Filipa; Thorigné, Aurore; Givry, Sébastien; Dumur, Didier; Pareau, Dominique

    2016-01-01

    A kinetic model of the simultaneous saccharification, protein hydrolysis, and fermentation (SSPHF) process for lactic acid production from wheat flour has been developed. The model describes the bacterial growth, substrate consumption, lactic acid production, and maltose hydrolysis. The model was fitted and validated with data from SSPHF experiments obtained under different dilution rates. The results of the model are in good agreement with the experimental data. Steady state concentrations of biomass, lactic acid, glucose, and maltose as function of the dilution rate were predicted by the model. This steady state analysis is further useful to determine the operating conditions that maximize lactic acid productivity. PMID:26399412

  20. Electrochemical assay for determination of gluten in flour samples.

    PubMed

    Eksin, Ece; Congur, Gulsah; Erdem, Arzum

    2015-10-01

    Herein, an electrochemical assay developed by differential pulse voltammetry (DPV) in combination with the disposable pencil graphite electrode (PGE) was progressed for sensitive and selective detection of gluten. Under the optimum experimental conditions, a linear concentration range of gluten was obtained from 20 to 100 μg/mL and consequently the detection limit was found to be 7.11 μg/mL. In addition, this electrochemical assay was successfully employed for the detection of gluten in different flour samples. Applicability of our method was also tested in the commercial samples of vinegar and baker's yeast. PMID:25872442

  1. Functionality of gliadin proteins in wheat flour tortillas.

    PubMed

    Mondal, Suchismita; Hays, Dirk B; Alviola, Noviola J; Mason, Richard E; Tilley, Michael; Waniska, Ralph D; Bean, Scott R; Glover, Karl D

    2009-02-25

    Gliadins are monomeric proteins that are encoded by the genes at the loci Gli 1 and Gli 2 present on the short arm of homologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour. The main objective of this study was to understand the functionality of gliadins with respect to tortilla quality. The important tortilla quality attributes are diameter, opacity, and shelf stability, designated here as rollability or the ability to roll or fold the tortilla without cracking. In this study gliadin functionality in tortilla quality was studied using near-isogenic wheat lines that have deletions in either Gli A1, Gli D1, Gli A2, or Gli D2 gliadin loci. The deletion lines are designated by the same abbreviations. Dough and tortillas were prepared from the parent line used to derive these deletion lines, each individual deletion line, and a control commercial tortilla flour. Quantitative and qualitative evaluations were performed on the dough and tortillas derived from the flour from each of these lines. None of the deletions in the gliadin loci altered the shelf stability versus that found for the parent to the deletion lines or control tortilla flour. However, deletions in the Gli 2 loci, in particular Gli A2 reduced the relative proportion of alpha- and beta-gliadins with a greater cysteine amino acid content and gluten cross-link function versus the chain-terminating omega-gliadins in Gli 1, which were still present. As such, the dough and gluten matrix appeared to have greater extensibility, which improved the diameter and overall quality of the tortillas while not altering the rollability. Deletions in the Gli 1 loci had the opposite result with increased cross-linking of alpha- and beta-gliadins, polymeric protein content, and a stronger dough that decreased the diameter and overall quality of the tortillas. The data suggest that altering certain Gli 2 loci

  2. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.

    PubMed

    Chandra-Hioe, Maria V; Wong, Christina H M; Arcot, Jayashree

    2016-03-01

    Apart from being a rich and inexpensive protein source, legumes provide essential vitamins, minerals and dietary fibre. Considering the nutritional benefits, legumes flour can potentially be incorporated in the development of new products. The aim of this study was to investigate whether fermentation affects the protein content, in vitro protein digestibility, trypsin inhibitor activity and the functionality of proteins in faba bean, desi and kabuli chickpea. Australian grown chickpea and faba bean were selected and initially soaked, de-hulled, dried and milled into flour. This was fermented with lyophilised yoghurt cultures in a 30 °C orbital shaker for 16 h. While protein contents in fermented desi and kabuli flour were lower than their raw counterparts (p > 0.05), it was significantly higher in fermented faba bean. A significant increase (9.5%) in in vitro protein digestibility was found in fermented desi. Trypsin inhibitor activity in fermented desi, kabuli and faba bean reduced by 2.7, 1.1 and 4.7%, respectively (p > 0.05). Overall, the in vitro protein digestibility in flour samples increased, while simultaneously reducing the trypsin inhibitor activity. The water absorption capacity of the fermented kabuli flour significantly increased by 11.3%. All fermented flour samples had significantly higher oil absorption capacity than their corresponding raw flour that was likely due to increased insoluble hydrophobic protein. Although, the foaming capacity in all fermented flour samples was significantly lower than their respective raw samples, only fermented desi and faba bean flour showed lower foaming stability (p > 0.05). The present study suggests that fermented legume flour could fulfill the demand for innovative products of higher nutritional value. PMID:26880215

  3. Effects of chickpea flour on wheat pasting properties and bread making quality.

    PubMed

    Mohammed, I; Ahmed, Abdelrahman R; Senge, B

    2014-09-01

    Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), Regarding dough stability, it appears that 10 % chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20 % to 30 %. The dough surface of the wheat dough and the blend with 10 % was classified as "normal", however the blend with 20 % and 30 % produced "sticky" dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control. PMID:25190845

  4. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.

    PubMed

    Trappey, Emily Frederick; Khouryieh, Hanna; Aramouni, Fadi; Herald, Thomas

    2015-04-01

    White, food-grade sorghum was milled to flour of varying extraction rates (60%, 80%, and 100%) and pin-milled at different speeds (no pin-milling, low-speed, and high-speed) to create flours of both variable composition and particle size. Flours were characterized for flour composition, total starch content, particle size distribution, color, damaged starch, and water absorption. Bread was characterized for specific volume, crumb structure properties, and crumb firmness. Significant differences were found (P < 0.05) in the composition of sorghum flours of varying extraction rate, most notably for fiber and total starch contents. Flour particle size and starch damage were significantly impacted by extraction rate and speed of pin-milling. Water absorption increased significantly with increasing extraction rate and pin-milling speed. Breads produced from 60% extraction flour had significantly higher specific volumes, better crumb properties, and lower crumb firmness when compared with all other extractions and flour types. The specific volume of bread slices ranged from 2.01 mL/g (100% extraction, no pin-milling) to 2.54 mL/g (60% extraction, low-speed pin-milling), whereas the firmness ranged from 553.28 g (60% extraction, high-speed pin-milling) to 1096.26 g (commercial flour, no pin-milling). The bread characteristics were significantly impacted by flour properties, specifically particle size, starch damage, and fiber content (P < 0.05). PMID:24519987

  5. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    PubMed Central

    Ijah, Udeme Joshua Josiah; Aduloju, Mercy Oluwayemisi; Aransiola, Sesan Abiodun

    2014-01-01

    Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling. PMID:26904642

  6. A close phylogenetic relationship between Sipuncula and Annelida evidenced from the complete mitochondrial genome sequence of Phascolosoma esculenta

    PubMed Central

    Shen, Xin; Ma, Xiaoyin; Ren, Jianfeng; Zhao, Fangqing

    2009-01-01

    Background There are many advantages to the application of complete mitochondrial (mt) genomes in the accurate reconstruction of phylogenetic relationships in Metazoa. Although over one thousand metazoan genomes have been sequenced, the taxonomic sampling is highly biased, left with many phyla without a single representative of complete mitochondrial genome. Sipuncula (peanut worms or star worms) is a small taxon of worm-like marine organisms with an uncertain phylogenetic position. In this report, we present the mitochondrial genome sequence of Phascolosoma esculenta, the first complete mitochondrial genome of the phylum. Results The mitochondrial genome of P.esculenta is 15,494 bp in length. The coding strand consists of 32.1% A, 21.5% C, 13.0% G, and 33.4% T bases (AT = 65.5%; AT skew = -0.019; GC skew = -0.248). It contains thirteen protein-coding genes (PCGs) with 3,709 codons in total, twenty-two transfer RNA genes, two ribosomal RNA genes and a non-coding AT-rich region (AT = 74.2%). All of the 37 identified genes are transcribed from the same DNA strand. Compared with the typical set of metazoan mt genomes, sipunculid lacks trnR but has an additional trnM. Maximum Likelihood and Bayesian analyses of the protein sequences show that Myzostomida, Sipuncula and Annelida (including echiurans and pogonophorans) form a monophyletic group, which supports a closer relationship between Sipuncula and Annelida than with Mollusca, Brachiopoda, and some other lophotrochozoan groups. Conclusion This is the first report of a complete mitochondrial genome as a representative within the phylum Sipuncula. It shares many more similar features with the four known annelid and one echiuran mtDNAs. Firstly, sipunculans and annelids share quite similar gene order in the mitochondrial genome, with all 37 genes located on the same strand; secondly, phylogenetic analyses based on the concatenated protein sequences also strongly support the sipunculan + annelid clade (including

  7. Phytochemical Characterization of Veronica officinalis L., V. teucrium L. and V. orchidea Crantz from Romania and Their Antioxidant and Antimicrobial Properties

    PubMed Central

    Mocan, Andrei; Vodnar, Dan Cristian; Vlase, Laurian; Crișan, Ovidiu; Gheldiu, Ana-Maria; Crișan, Gianina

    2015-01-01

    Aerial parts of Veronica species are used in Romanian traditional medicine for the treatment of various conditions like kidney diseases, cough, and catarrh, and are known for their wound-healing properties. In the present study, the phenolic and sterolic content and the antioxidant and antimicrobial activities of three Veronica species (Plantaginaceae), V. officinalis L., V. teucrium L. and V. orchidea Crantz, were studied. The identification and quantification of several phenolic compounds and phytosterols were performed using LC/MS techniques and the main components were p-coumaric acid, ferulic acid, luteoline, hispidulin and β-sitosterol. More than that, hispidulin, eupatorin and eupatilin were detected for the first time in the Veronica genus. Nevertheless, representatives of the Veronica genus were never investigated in terms of their phytosterol content. The antioxidant potential investigated by Trolox equivelents antioxidant capacity (TEAC) and EPR spectroscopy revealed that V. officinalis and V. orchidea extracts presented similar antioxidant capacities, whilst the values registered for V. teucrium extract are lower. Regarding the antimicrobial activity of the investigated species, Staphylococcus aureus, Listeria monocytogenes and Listeria ivanovii were the most sensitive strains with MIC values between 3.9 and 15.62 mg/mL. The results obtained by this study may serve to promote better use of representatives from the genus Veronica as antioxidant and antimicrobial agents. PMID:26404257

  8. Size exclusion HPLC of protein using a micro-bore column for evaluation of bread-making quality of hard spring wheat flours

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Variations in quantity and quality of wheat flour protein have significant associations with flour quality characteristics and development of rapid analytical method to analyze molecular weight distributions of flour protein is highly expected to enhance characterization of protein for flour quality...

  9. EFFECT OF STARCH SWELLING ON THE COMPOSITE MODULUS OF LOW- AND HIGH-GLUTEN WHEAT FLOURS AND CARBOXYLATED STYRENE-BUTADIENE LATEX

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat flour is a plentiful renewable resource. The dry flour is rigid and can be used as a potential reinforcement material for soft rubber matrices. Wheat flours with two different gluten contents were investigated and the initial cook temperature of the aqueous wheat flour dispersions was varied...

  10. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour.

    PubMed

    Nkundabombi, Marie Grace; Nakimbugwe, Dorothy; Muyonga, John H

    2016-05-01

    Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics of biofortified bean flour was determined. Processing methods used in this study were malting (48 h), roasting (170°C/45 min), and extrusion cooking using a twin screw extruder with three heating sections, the first set at 60°C, the second at 130°C, and the last one at 150°C. The screw was set at a speed of 35 Hz (123g) and bean flour moisture content was 15%. Mineral extractability, in vitro protein digestibility, pasting properties, and sensory acceptability of porridge and sauce from processed flour were determined. All processing methods significantly increased (P < 0.05) mineral extractability, iron from 38.9% to 79.5% for K131 and from 40.7% to 83.4% for ROBA1, in vitro protein digestibility from 58.2% to 82% for ROBA1 and from 56.2% to 79% for K131. Pasting viscosities of both bean varieties reduced with processing. There was no significant difference (P < 0.05) between sensory acceptability of porridge or sauce from extruded biofortified bean flour and malted/roasted biofortified bean flour. Acceptability was also not affected by the bean variety used. Mineral bioavailability and in vitro protein digestibility increased more for extruded flour than for malted/roasted flours. Sauce and porridge prepared from processed biofortified bean flour had lower viscosity (extruded flour had the lowest viscosity), thus higher nutrient and energy density than those prepared from unprocessed biofortified bean flour. Estimated nutritional contribution of sauce and porridge made from processed ROBA1 flour to daily requirement of children below 5 years and women of

  11. Cancer mortality in the U.S. flour industry.

    PubMed

    Alavanja, M C; Blair, A; Masters, M N

    1990-05-16

    The mortality experience among 22,938 white males who were enrolled in the life insurance program of the American Federation of Grain Millers was assessed for the period 1955 through 1985 in a cohort mortality analysis and in a nested case-control analysis. Significantly fewer deaths were observed among this group than expected for all causes of death combined [standardized mortality ratio (SMR) = 89] compared with the number of deaths observed among the general population of U.S. white males of the same age. Excess risks for developing non-Hodgkin's lymphoma (NHL) (SMR = 149), leukemia (SMR = 136), and pancreatic cancer (SMR = 133) were restricted to workers employed in flour mills, where pesticides are used more frequently than in other segments of the industry. In the nested case-control analysis, excess risks for developing these cancers were also observed in these workers, but the relative risk for developing NHL [odds ratio (OR) = 4.2] was approximately twice that for developing pancreatic cancer (OR = 2.2) and that for developing leukemia (OR = 1.8). Within the flour mills, the workers who had ever worked in the maintenance department (OR = 8.1) or in the elevator department (OR = 2.8) were at particularly elevated risk of developing NHL, suggesting that exposures in these departments should receive further attention. PMID:2332902

  12. Pesticide analysis in toasted barley and chickpea flours.

    PubMed

    González-Curbelo, Miguel Á; Dionis-Delgado, Samara; Asensio-Ramos, María; Hernández-Borges, Javier

    2012-01-01

    Analytical potentiality of a modified version of the QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method has been studied and validated for the extraction of a group of 11 pesticides (ethoprophos, cadusafos, dimethoate, terbufos, disulfoton, chlorpyrifos-methyl, fenitrothion, pirimiphos-methyl, malathion, chlorpyrifos and fensulfothion) and some of their metabolites (malaoxon, disulfoton sulfoxide, terbufos sulfone and disulfoton sulfone) in toasted barley and chickpea flours. The method involves separation and quantification by gas chromatography (GC) with nitrogen phosphorus detection (NPD) using triphenylphosphate as the internal standard. Matrix-matched calibration was carried out for both flours due to the existence of a matrix effect. Linearity, recovery, precision and accuracy studies of the proposed QuEChERS-GC-NPD method were evaluated in each sample matrix. Mean recovery values were in the range of 73-118% with relative standard deviation values below 10%. Limits of detection of the whole method were between 0.07 and 57.39 μg/kg. The method was finally applied for the analysis of 14 samples collected in different zones of the Tenerife island. The residues of pirimiphos-methyl were found in 13 of them, confirming its unequivocal presence by mass spectrometry. PMID:25940740

  13. Milling procedures and air classification of amaranth flours.

    PubMed

    Sánchez-Marroquín, A; Maya, S; Domingo, M V

    1985-12-01

    The different milling characteristics of Amaranthus cruentus, a domestic variety prevailing in Mexico, selected as representative sample, are herein discussed. This was subjected to proximate analysis, which confirmed its good quality. Milling trials were carried out for the preparation of whole flour by means of conventional mills and by combining some of these with the Raymond and Alpine separators for air classification. Results were then compared to those obtained with a Strong-Scott pearler. Grits and bran contained the highest protein concentration. After comparing overall results, it may be concluded that the best operating conditions are the following: a) seed pearling using five passes, in a pearler, with variable yields of approximately 22% containing 36% protein, and b) combining the Miag mill and Raymond air separator, with variable yields of approximately 32% and a protein content of 30-36%. Proximate analysis of the fractions as well as farinographic and amylographic characteristics--different from those of whole wheat and amaranth flours--suggest their use in the preparation of nutritionally-enriched food products. PMID:3842925

  14. Evaluation of Recycle Grinding Performance in Flour Milling

    NASA Astrophysics Data System (ADS)

    Mazlina Mustapa Kamal, Siti; Webb, Colin

    A typical flour milling process is a very linear operation that is almost entirely void of recycled streams where separate fractions from each operation go ahead as new streams to the next operation. In some cases, there are opportunities for combining some streams, for recycling particles that have been insufficiently broken to go back to the same roller mill. This study introduces this recycle concept in flour milling process at second break system. The recycle grinding assessment was made using a Satake STR-100 test roller mill. The recycle process was started after the second break system and the number of recycle grinding was up to 7 regrinds. The particle size distribution and ash analysis were produced to describe the behaviour of the recycle grinding performance. The material release was sifted on a range of sieves and the ash content was analysed using a laboratory furnace. The performance for each recycle stage was investigated. It was determined that it is possible for some coarse particles that contain only bran to keep being recycled in the recycle circuit. A purging operation was recommended to be included in the recycle system, to separate the unwanted particles.

  15. Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour.

    PubMed

    Alves, Ariana Vieira; Sanjinez-Argandoña, Eliana Janet; Linzmeier, Adelita Maria; Cardoso, Claudia Andrea Lima; Macedo, Maria Lígia Rodrigues

    2016-01-01

    Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae), which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83%) and lipid (40.45%), with significant levels of unsaturated fatty acids (65.99%), antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae) and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae. PMID:26974840

  16. Legislative frameworks for corn flour and maize meal fortification.

    PubMed

    Makhumula, Phillip; Dary, Omar; Guamuch, Monica; Tom, Carol; Afidra, Ronald; Rambeloson, Zo

    2014-04-01

    Corn flour and maize meal fortification can benefit the consumer when the added nutrient contents are in amounts appropriate to address nutrient gaps. Legislative instruments (standards and regulations) are needed to provide guidance to the producers and food control authorities. We reviewed a number of national standards and regulations of fortified corn flour and maize meal and identified constraints; contrary to current belief, the practice of using minimum contents or ranges of nutrients has caused confusion, misinterpretation, and conflict, and should therefore be abandoned. On the basis of the findings, a model of fortification legislation is proposed, in which the additional content and the expected average nutrient content in a final product are recommended as the main parameters for quality control and enforcement. For labeling, the average content, or one adjusted to the expected content of the product at the market, can be applied. Variation in micronutrient contents should still be checked to ensure homogeneity but with adherence to clear procedures of sampling and testing, which should be part of the standards and regulations. PMID:24521440

  17. Gamma radiation effects on commercial Mexican bread making wheat flour

    NASA Astrophysics Data System (ADS)

    Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-04-01

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  18. Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour

    PubMed Central

    Alves, Ariana Vieira; Sanjinez-Argandoña, Eliana Janet; Linzmeier, Adelita Maria; Cardoso, Claudia Andrea Lima; Macedo, Maria Lígia Rodrigues

    2016-01-01

    Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae), which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83%) and lipid (40.45%), with significant levels of unsaturated fatty acids (65.99%), antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae) and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae. PMID:26974840

  19. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars.

    PubMed

    Chung, Hyun-Jung; Liu, Qiang; Hoover, Ratnajothi; Warkentin, Tom D; Vandenberg, Bert

    2008-11-15

    In vitro starch digestibility, expected glycemic index (eGI), and thermal and pasting properties of flours from pea, lentil and chickpea grown in Canada under identical environmental conditions were investigated. The protein content and gelatinization transition temperatures of lentil flour were higher than those of pea and chickpea flours. Chickpea flour showed a lower amylose content (10.8-13.5%) but higher free lipid content (6.5-7.1%) and amylose-lipid complex melting enthalpy (0.7-0.8J/g). Significant differences among cultivars within the same species were observed with respect to swelling power, gelatinization properties, pasting properties and in vitro starch digestibility, especially chickpea flour from desi (Myles) and kabuli type (FLIP 97-101C and 97-Indian2-11). Lentil flour was hydrolyzed more slowly and to a lesser extent than pea and chickpea flours. The amount of slowly digestible starch (SDS) in chickpea flour was the highest among the pulse flours, but the resistant starch (RS) content was the lowest. The eGI of lentil flour was the lowest among the pulse flours. PMID:26047429

  20. Changes in the solubility of corn proteins through interaction with the arabinoxylans in extruded nixtamalized corn flour treated with xylanase.

    PubMed

    Moreno-Rivas, Silvia Carolina; Medina-Rodríguez, Concepción Lorenia; Torres-Chávez, Patricia Isabel; Ramírez-Wong, Benjamín; Platt-Lucero, Luis Carlos

    2014-06-01

    The extrusion process allows the production of nixtamalized corn flour rich in arabinoxylans, which help to prevent cardiovascular and intestinal diseases. During extrusion, physiochemical properties of nixtamalized corn flour are negatively modified. The use of enzymes such as xylanase in order to obtain nixtamalized corn flour using extrusion has been studied as an alternative to reduce these changes in corn flour tortilla. The aim of this research was to evaluate changes in protein solubility of extruded nixtamalized corn flour with and without different concentrations of xylanase enzyme (0.05, 0.075, and 0.1%, w/w). Soluble proteins of each corn flour were extracted and analyzed by SE-HPLC, while insoluble proteins were determined by the combustion method. In addition, each corn flour was analyzed by scanning electron microscopy (SEM). Results showed that the extruded nixtamalized corn flour, with and without xylanase, increased the protein solubility, and this effect was lower in extruded nixtamalized corn flour with xylanase. Insoluble protein diminished in corn flours either with or without xylanase enzyme. The addition of xylanase reduces the effect that the extrusion process has on the solubility proteins of extruded nixtamalized corn flour. PMID:24627046

  1. Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread.

    PubMed

    Rose, Devin J; Williams, Emily; Mkandawire, Nyambe L; Weller, Curtis L; Jackson, David S

    2014-07-01

    Frybreads were prepared using wheat flour and wheat-sorghum composite flours (refined and whole grain; white, tannin-free and red, tannin-containing) at 0, 25, 50, and 75% sorghum flour. Hardness, volume, specific volume, color, and oil uptake were determined. Frybreads made with refined white, tannin-free sorghum were also evaluated in a sensory panel. Substitution of sorghum flour for wheat flour reduced the volume and increased the darkness of the fried dough pieces compared with wheat flour controls. Oil absorption was unaffected when using white, tannin-free sorghum. When using red, tannin-containing sorghum, oil absorption increased for refined flour and decreased for whole grain flour, suggesting that a component only present in the whole grain tannin-containing Sorghum--perhaps tannins themselves--may decrease oil uptake. Panelists rated frybreads containing up to 50% white, tannin-free sorghum flour as not significantly different from control frybreads made with refined wheat flour. PMID:23744121

  2. Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour.

    PubMed

    Abiodun, Olufunmilola Adunni; Akinoso, Rahman

    2014-03-01

    Effects of delayed harvesting and pre-treatment methods on the anti-nutritional contents of trifoliate yam flour were examined. Trifoliate yam tubers were washed, peeled, sliced and subjected to pre-treatment methods, such as soaking, pre-cooking and blanching/soaking. The phenols, phytate, oxalate, tannin and alkaloid profiles of the flours were evaluated and the values of phenols, tannin, oxalate and phytate contents were 0.02-0.32, 0.04-0.53, 0.11-4.32 and 0.20-1.05mg/100g, respectively. The predominant alkaloids in trifoliate yam flour were dioscorine and dihydrodioscorine. The white trifoliate yam flour had higher levels of anti-nutrients than the yellow trifoliate yam flour. Alkaloid contents of trifoliate yam flour increased slightly with delayed harvesting periods. Blanching/soaking method drastically reduced the anti-nutrient contents of trifoliate yam flour than other methods. PMID:24176376

  3. Provitamin A accumulation in cassava (Manihot esculenta) roots driven by a single nucleotide polymorphism in a phytoene synthase gene.

    PubMed

    Welsch, Ralf; Arango, Jacobo; Bär, Cornelia; Salazar, Bertha; Al-Babili, Salim; Beltrán, Jesús; Chavarriaga, Paul; Ceballos, Hernan; Tohme, Joe; Beyer, Peter

    2010-10-01

    Cassava (Manihot esculenta) is an important staple crop, especially in the arid tropics. Because roots of commercial cassava cultivars contain a limited amount of provitamin A carotenoids, both conventional breeding and genetic modification are being applied to increase their production and accumulation to fight vitamin A deficiency disorders. We show here that an allelic polymorphism in one of the two expressed phytoene synthase (PSY) genes is capable of enhancing the flux of carbon through carotenogenesis, thus leading to the accumulation of colored provitamin A carotenoids in storage roots. A single nucleotide polymorphism present only in yellow-rooted cultivars cosegregates with colored roots in a breeding pedigree. The resulting amino acid exchange in a highly conserved region of PSY provides increased catalytic activity in vitro and is able to increase carotenoid production in recombinant yeast and Escherichia coli cells. Consequently, cassava plants overexpressing a PSY transgene produce yellow-fleshed, high-carotenoid roots. This newly characterized PSY allele provides means to improve cassava provitamin A content in cassava roots through both breeding and genetic modification. PMID:20889914

  4. Nitrogen and phosphorus budget of a polyculture system of sea cucumber ( Apostichopus japonicus), jellyfish ( Rhopilema esculenta) and shrimp ( Fenneropenaeus chinensis)

    NASA Astrophysics Data System (ADS)

    Li, Junwei; Dong, Shuanglin; Gao, Qinfeng; Zhu, Changbo

    2014-06-01

    The nitrogen (N) and phosphorus (P) budget and the ecological efficiency of a polyculture system of sea cucumber ( Apostichopus japonicus), jellyfish ( Rhopilema esculenta) and shrimp ( Fenneropenaeus chinensis) were studied in a cofferdam, 120.2 ha in size. The nutrients were supplied by spring tide inflow. In total, 139600 kg N yr-1 and 9730 kg P yr-1 input to the system; while 118900 kg N yr-1 and 2840 kg P yr-1 outflowed from the system concurrently, thus the outflow was 85.7% (N) and 29.2% (P) of inflow. The production of N and P was 889.5 kg yr-1 and 49.28 kg yr-1 (sea cucumber) and 204 kg yr-1 and 18.03 kg yr-1 (jellyfish and shrimp), respectively. The utilization rate of N and P by polycultured animals was 7.8‰ and 6.9‰, respectively, 21.9% and 38% higher than that of monocultured sea cucumber. Our results indicated that the polyculture system was an efficient culture system of animals and a remediation system of coastal environment as well; it scavenged 14.3% and 70.8% of N and P, respectively. Such an ecological efficiency may be improved further by increasing either the stocking density or the size of sea cucumber or both.

  5. Evaluation of hepatoprotective activity of Colocasia esculenta (L. Schott) leaves on thioacetamide-induced hepatotoxicity in rats.

    PubMed

    Chinonyelum, Azubike Nkiruka; Uwadiegwu, Achukwu Peter; Nwachukwu, Okwuosa Chukwugozie; Emmanuel, Oduah

    2015-11-01

    The hepatoprotective effect of orally administered leaf aqueous extract of Colocasia esculenta (CCLE) in thioacetamide-induced liver toxicity in rats was investigated in this study. Adult male Wistar rats (weight range: 120-150g) were divided into 5 groups (n=5) and received no treatment (normal control), distilled water (negative control), 50mg/kg silymarin (positive control) and CCLE (250 and 500mg/kg) respectively once daily for 3 consecutive days. Thioacetamide (TAA) (150mg/kg b.w.) was administered intraperitoneally on the 4th day to rats in all groups except the normal control. Evaluations were made for serum levels of alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphate (ALP) and serum albumin. Histopathological examination was performed on the excised liver tissues. TAA-induced hepatotoxicity increased ALT, AST, ALP and decreased serum albumin. Histopathological results revealed extensive disruption of the liver histoarchitecture when compared to the normal control liver sections. Pre-treatment with CCLE showed protective effects by normalizing the liver enzymes markers. These results were supported by the histopathological observations. The activity of the CCLE was comparable to that of the standard hepatoprotective drug, silymarin (50mg/kg). Overall findings suggest that CCLE possesses in vivo hepatoprotective activity against thioacetamide in rats. PMID:26687753

  6. In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm.

    PubMed

    Simsek, Sebnem; Nehir El, Sedef

    2015-02-01

    The purpose of this study was to determine some functional properties of taro (Colocasia esculenta L. Schott) corm, which can be a good alternative to the other dietary carbohydrate sources with its high starch content. The total phenolic and flavonoid content of taro corm was found as 205±53mgCAE/100g and 61±9mgCAE/100g, respectively. The antioxidant capacity of corm was determined as 452±72mMTEAC/100g and 244±73mMTEAC/100g, by the scavenging activity against ABTS and DPPH radicals, respectively. The free glucose content of corms was less than 1%, whereas the 60% of dry matter was composed of starch. According to the results, the taro corms' starch was highly digestible and higher than the 50% of the starch was composed of rapidly digestible starch (RDS) fractions. The estimated glycemic index (eGI) of taro corm was 63.1±2.5, indicating taro corm as a medium GI food and a good dietary carbohydrate alternative especially for diabetic people. PMID:25172708

  7. Enhancer/Suppressor mutator (En/Spm)-like transposable elements of cassava (Manihot esculenta) are transcriptionally inactive.

    PubMed

    Gbadegesin, M A; Beeching, J R

    2010-01-01

    Transposable elements contribute to the size, structure, variation, and diversity of the genome and have major effects on gene function. Sequencing projects have revealed the diversity of transposable elements in many organisms and have shown that they constitute a high percentage of the genome. PCR-based techniques using degenerate primers designed from conserved enzyme domains of transposable elements can provide quick and extensive surveys, making study of diversity and abundance and their applications possible in species where full genome sequence data are not yet available. We studied cassava (Manihot esculenta) En/Spm-like transposons (Meens) with regard to genomic distribution, sequence diversity and methylation status. Cassava transposase fragments characteristic of En/Spm-like transposons were isolated, cloned and characterized. Sequence analysis showed that cassava En/Spm-like elements are highly conserved, with overall identity in the range of 68-98%. Southern hybridization supports the presence of multiple copies of En/Spm-like transposons integrated in the genome of all cassava cultivars that we tested. Hybridization patterns of HpaII- and MspI-digested cassava genomic DNA revealed highly methylated sequences. There were no clear differences in hybridization pattern between the cultivars. We did not detect RNA transcripts of Meens by Northern procedures. We examined the possibility of recent transposition activities of the cassava En/Spm-like elements. PMID:20449796

  8. Cassava (Manihot esculenta) transcriptome analysis in response to infection by the fungus Colletotrichum gloeosporioides using an oligonucleotide-DNA microarray.

    PubMed

    Utsumi, Yoshinori; Tanaka, Maho; Kurotani, Atsushi; Yoshida, Takuhiro; Mochida, Keiichi; Matsui, Akihiro; Ishitani, Manabu; Sraphet, Supajit; Whankaew, Sukhuman; Asvarak, Thipa; Narangajavana, Jarunya; Triwitayakorn, Kanokporn; Sakurai, Tetsuya; Seki, Motoaki

    2016-07-01

    Cassava anthracnose disease (CAD), caused by the fungus Colletotrichum gloeosporioides f. sp. Manihotis, is a serious disease of cassava (Manihot esculenta) worldwide. In this study, we established a cassava oligonucleotide-DNA microarray representing 59,079 probes corresponding to approximately 30,000 genes based on original expressed sequence tags and RNA-seq information from cassava, and applied it to investigate the molecular mechanisms of resistance to fungal infection using two cassava cultivars, Huay Bong 60 (HB60, resistant to CAD) and Hanatee (HN, sensitive to CAD). Based on quantitative real-time reverse transcription PCR and expression profiling by the microarray, we showed that the expressions of various plant defense-related genes, such as pathogenesis-related (PR) genes, cell wall-related genes, detoxification enzyme, genes related to the response to bacterium, mitogen-activated protein kinase (MAPK), genes related to salicylic acid, jasmonic acid and ethylene pathways were higher in HB60 compared with HN. Our results indicated that the induction of PR genes in HB60 by fungal infection and the higher expressions of defense response-related genes in HB60 compared with HN are likely responsible for the fungal resistance in HB60. We also showed that the use of our cassava oligo microarray could improve our understanding of cassava molecular mechanisms related to environmental responses and development, and advance the molecular breeding of useful cassava plants. PMID:27138000

  9. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.

    PubMed

    Chen, J S; Wang, S Y; Deng, Z Y; Zhang, X Y; Feng, S L; Yuan, H Q; Tian, J C

    2012-05-01

    As one of the most effective methods to modify proteins, enzymatic hydrolysis is used widely in the preparation of wheat products in the food industry. During the same process, starch pasting occurs frequently. The effects of wheat protein hydrolysis with papain, pepsin, and trypsin on the pasting properties of 3 different kinds of flour were investigated in 5 concentrations. Results showed that the peak viscosity, trough, final, and integral area of pasting curve of these flours decreased with increasing enzymatic hydrolysis of protein, and decreased significantly with the increasing enzyme concentrations. Medium-gluten flour was the least sensitive to enzymatic activity and weak-gluten the most sensitive. Downtrends appeared with increasing papain and trypsin concentrations in the form of breakdown. Enzymes had no significant different effect on the peak times of strong- and medium-gluten flour, but prolonged peak time slightly in weak-gluten flour. The pasting time and temperature of strong- and medium-gluten flour were significantly increased in a concentration-dependent manner. However, there were no significant effects on the pasting times of weak-gluten flour. These results could supply a basis for utilization of enzymatic hydrolysis of wheat protein in food industry and for further studies into the interactions between hydrolyzed protein and starch in food or processing industries. PMID:22510095

  10. Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application.

    PubMed

    Kim, Young-Lim; Mun, Saehun; Park, Kwan-Hwa; Shim, Jae-Yong; Kim, Yong-Ro

    2013-09-01

    The physicochemical properties of 4-α-glucanotransferase (4αGTase)-modified rice flours were examined by measuring the molecular weight distribution, moisture sorption isotherm, and melting enthalpy of ice crystals. The results obtained by measuring the moisture sorption isotherm and melting enthalpy of ice crystals revealed that 4αGTase-modified rice flours had high water binding capacity than that of control rice flour. When the textural properties of noodles containing 4αGTase-treated rice flours after freeze-thaw cycling were measured by texture profile analysis, the textural properties of control noodle deteriorated. However, those of noodle with 4αGTase-modified rice flours were retained. For the melting enthalpy of ice crystals formed within cooked noodles, 4αGTase-treated rice flour showed similar effect to sucrose for reducing the melting enthalpy of ice crystals, however, the texture and taste of noodle with sucrose was undesirable for consuming. 4αGTase-treated rice flour appeared to have good potential as a non-sweet cryoprotectant of frozen product. PMID:23603070

  11. Nanocomposites of rice and banana flours blend with montmorillonite: partial characterization.

    PubMed

    Rodríguez-Marín, María L; Bello-Pérez, Luis A; Yee-Madeira, Hernani; Zhong, Qixin; González-Soto, Rosalía A

    2013-10-01

    Rice and banana flours are inexpensive starchy materials that can form films with more improved properties than those made with their starch because flour and starch present different hydrophobicity. Montmorillonite (MMT) can be used to further improve the properties of starch-based films, which has not received much research attention for starchy flours. The aim of this work was to evaluate the mechanical and barrier properties of nanocomposite films of banana and rice flours as matrix material with addition of MMT as a nanofiller. MMT was modified using citric acid to produce intercalated structures, as verified by the X-ray diffraction pattern. The intercalated MMT was blended with flour slurries, and films were prepared by casting. Nanocomposite films of banana and rice flours presented an increase in the tensile at break and elongation percentage, respectively, more than their respective control films without MMT. This study showed that banana and rice flours could be alternative raw materials to use in making nanocomposite films. PMID:23910294

  12. [Soy and corn flour precooked with microwaves and its use in the preparation of arepas].

    PubMed

    Fernández, J J; Guerra, M J; Racca, E

    1991-09-01

    Unhusked corn and soy grits were used as raw material, with a particle size ranging between 10 and 20 mesh (ASTM). The results obtained in this study reveal that microwave heating is effective in destroying the antinutritional factors present in soybeans. The trypsin inhibitor activity, in effect, was reduced to a 76% inactivation. The hemagglutinating titer was labile to the heating process, showing values of +8 to +3 for the full-fat soy flour and precooked soy flour, respectively. The quality of soy protein was measured by the protein efficiency ratio (PER) showing values of 2.63 for the precooked soy flour, and 2.46 to 2.21 for the precooked corn:soy blends (70:30 and 50:50). These uncooked blends present values of 1.17 and 1.04. The enriched corn:soy flour had a PER value of 1.60, in comparison to casein (PER = 2.90). The microwave heating improved the digestibility of the soy flour and blends. There were no significant differences (P less than or equal to 0.05) in relation to the functionality of the precooked flour and mixtures. The results obtained revealed that the applied process markedly improve the functional properties and nutritional value of the enriched flour, and of the "arepas" prepared from them. PMID:1824518

  13. Effects of heat treatment on oil-binding ability of rice flour.

    PubMed

    Tabara, Aya; Nakagawa, Mariko; Ushijima, Yuki; Matsunaga, Kotaro; Seguchi, Masaharu

    2015-01-01

    Heat-treated (120 °C for 120 min) rice flour showed high affinity to oil (oil-binding ability). This oil-binding ability could be observed by shaking the heat-treated rice flour (2.0 g), oil (4.0 mL), and water (20 mL) vigorously in a test tube, and the oil bound to the rice flour sank into the water. To examine the time-dependent levels of the oil-binding ability, rice flour was heat-treated at 120 °C for 10, 20, 40, 60, and 120 min, and the precipitated volume of oil/rice flour complex increased with an increase of the heating time. The oil-binding ability of the rice flour was not affected by the treatments with diethyl ether or boiled chloroform/methanol (2:1) solutions, which suggested no relationship to the oil in the rice flour, but was lost upon alkali (0.2% NaOH solution) or pepsin treatment, which suggested its relationship to the rice proteins. PMID:25926032

  14. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

    PubMed Central

    Yu, Lilei; Nanguet, Anne-Laure; Beta, Trust

    2013-01-01

    Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (p < 0.05). There was a significant effect of the bread-making process with the TPC of whole wheat bread (1.50–1.65 mg/g) and white bread (0.79–1.03 mg/g) showing a respective reduction of 28% and 33% of the levels found in whole wheat and refined flour. Similarly, baking decreased DPPH radical scavenging capacity by 32% and 30%. ORAC values, however, indicated that baking increased the antioxidant activities of whole wheat and refined flour by 1.8 and 2.9 times, respectively. HPLC analysis showed an increase of 18% to 35% in ferulic acid after baking to obtain whole and refined wheat bread containing 330.1 and 25.3 µg/g (average), respectively. Whole wheat flour and bread were superior to refined flour and bread in in vitro antioxidant properties. PMID:26784470

  15. Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality.

    PubMed

    Sudha, M L; Leelavathi, K

    2012-12-01

    Effect of dehydrated green pea flour (DGPF) and additives like glycerol mono stearate (GMS), sodium stearoyl lactylate (SSL) and dry gluten on the rheological characteristics and pasta making quality made from Indian Triticum aestivum was studied. 5-10% of amaranth seed flour was used in the formulation to enhance the protein and fiber contents of the product. Increase in DGPF from 0 to 30% decreased the maximum consistency values from 550 to 513 FU, whereas the mixing tolerance index values decreased from 108 to 52 FU. The cooked weight and cooking loss increased from 320.8 to 332.9 g% and 5.0 to 8.2% respectively and the firmness values decreased from 104 to 75 g. Sensory evaluation of pasta showed that addition of DGPF above 20% resulted in greenish colour pasta of mashy texture. Addition of additives improved the quality of pasta at 30% level as seen in the reduction in the cooking loss from 8.2 to 5.9%, increase in the firmness values to 140 g and improvement in the eating quality. Protein content of pasta improved from 9.56 to 16.57%. Scanning electron microscopic studies revealed that the addition of additives in combination helped in the formation of rupture free structure with a continuous network. PMID:24293690

  16. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.

    PubMed

    Howard, Brandy M; Hung, Yen-Con; McWatters, Kay

    2011-01-01

    The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%, 40%, and 50%), amount of carrageenan (2.4%, 2.65%, and 2.9%), and drying temperature (60, 74, and 88 °C) on the final cooked pasta quality. Properties measured include color, texture, moisture content, and cooking loss. A home-use sensory test was conducted to determine consumer preferences and the optimum range for variables studied. Color lightness values ranged from 43.53 to 65.02, decreasing (becoming darker) with increased peanut flour level and increased drying temperature. Maximum cutting force for cooked pasta ranged from 1.59 N to 3.22 N, with higher values only for pasta dried at 88 °C. Moisture content ranged from 57.35% to 69.38%, and values decreased as drying temperature increased. Cooking loss ranged from 5.14% to 7.99%, increasing with higher levels of peanut flour and decreasing with higher levels of carrageenan. When prepared with 30% peanut flour and dried at 60 °C, the pasta was lighter in color, higher in moisture, and softer in texture than the varieties dried at higher temperatures and made with higher levels of peanut flour. Response surface analysis of consumer test data revealed that the optimum peanut pasta should contain between 35% and 45% peanut flour and should be dried between 60 and 71 °C; however, the pasta with 30% peanut flour was also a popular sample in the "favorite" categories. Practical Application: Most non-gluten protein fortification studies in durum wheat pasta found decreased firmness of dry and cooked pasta, increased cooking loss, increased stickiness, and darker product color when compared to traditional pasta. Partially defatted peanut flour is a versatile food ingredient and has high protein content. Since the

  17. Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment.

    PubMed

    Eiamwat, Jirawat; Wanlapa, Sorada; Kampruengdet, Sukit

    2016-01-01

    Rambutan seeds were subjected to SC-CO₂ extraction at 35 MPa, 45 °C to obtain defatted rambutan seed flour. Its physicochemical properties before and after treatment with alakali solution using 0.075 N NaOH were investigated. Alkali-treated flour had a significant increment in bulk density, swelling power, water adsorption capacity, emulsion capacity and stability but a reduction in turbidity, solubility and oil absorption capacity. Pasting measurements showed peak viscosity, breakdown, setback and final viscosity increased significantly for the alkali-treated flour, while pasting temperature decreased. The alkaline treatment decreased the least gelation concentration, but increased the apparent viscosity. PMID:27043520

  18. An outbreak of Salmonella Typhimurium phage type 42 associated with the consumption of raw flour.

    PubMed

    McCallum, Lisa; Paine, Shevaun; Sexton, Kerry; Dufour, Muriel; Dyet, Kristin; Wilson, Maurice; Campbell, Donald; Bandaranayake, Don; Hope, Virginia

    2013-02-01

    A cluster of salmonellosis cases caused by Salmonella Typhimurium phage type 42 (STM42) emerged in New Zealand in October 2008. STM42 isolates from a wheat-based poultry feed raw material (broll; i.e., product containing wheat flour and particles of grain) had been identified in the 2 months prior to this cluster. Initial investigations indicated that eating uncooked baking mixture was associated with illness. A case-control study was conducted to test the hypothesis that there was an association between STM42 cases and consumption of raw flour or other baking ingredients. Salmonella isolates from human and non-human sources were compared using pulsed-field gel electrophoresis (PFGE) and multiple-locus variable number tandem repeat analysis (MLVA). Environmental investigations included testing flour and other baking ingredients from case homes, unopened bags of flour purchased from retail stores, and inspection of an implicated flour mill. A case-control study of 39 cases and 66 controls found cases had 4.5 times the odds of consuming uncooked baking mixture as controls (95% confidence interval [CI] 1.6-12.5, p-value 0.001). Examination of individual baking ingredients found that, after adjusting for eggs, flour had an odds ratio (OR) of 5.7 (95% CI 1.1-29.1, p-value 0.035). After adjusting for flour, eggs had an OR of 0.8 (95% CI 0.2-3.4, p-value 0.762). PFGE patterns were identical for all STM42 isolates tested; however, MLVA distinguished isolates that were epidemiologically linked to the cluster. STM42 was recovered from flour taken from four cases' homes, two unopened packs purchased from retail stores and packs from three batches of retrieved (recalled) product. This outbreak was associated with the consumption of uncooked baking mixture containing flour contaminated with STM42. The implicated flour mill initiated a voluntary withdrawal from sale of all batches of flour thought to be contaminated. Media releases informed the public about implicated flour

  19. Tabletop Tectonics: Diverse Mountain Ranges Using Flour and Graphite

    NASA Astrophysics Data System (ADS)

    Davis, D. M.

    2006-12-01

    It has been recognized for some time that the frontal deformation zones where plates converge (foreland fold- and-thrust belts on continents and accretionary wedges at subduction zones) involve shortening over a decoupling layer, or decollement. A simple but successful way of explaining many aspects of their behavior is called the critical Coulomb wedge model, which regards these contractional wedges as analogous to the wedge-shaped mass of soil accreted in front of a bulldozer, or the wedge of snow that piles up in front of a snow plow. The shape and deformation history of the accreted wedge of soil or snow will depend upon the frictional strength of the material being plowed up and the surface over which it is being plowed. The same is true of `bulldozer' wedges consisting of many km thick piles of sediment at convergent plate margins. Using flour (or powdered milk), sandpaper, graphite, transparency sheets, and athletic field marker chalk, manipulated with sieves, brushes, pastry bags and blocks and sheets of wood, it is possible to demonstrate a wide variety of processes and tectonic styles observed at convergent plate boundaries. Model fold-and-thrust belts that behave like natural examples with a decollement that is strong (e.g., in rock without high pore fluid pressure) or weak (e.g., in a salt horizon or with elevated pore fluid pressure) can be generated simply by placing wither sandpaper or graphite beneath the flour that is pushed across the tabletop using a block of wood (the strong basement and hiterland rocks behind the fold-thrust belt). Depending upon the strength of the decollement, the cross-sectional taper of the deforming wedge will be thin or broad, the internal deformation mild or intense, and the structures either close to symmetric or strongly forward-vergent, just as at the analogous natural fold-thrust belts. Including a horizontal sheet of wood or Plexiglas in front of the pushing block allows generation of an accretionary wedge, outer

  20. Identifying irradiated flours by photo-stimulated luminescence technique

    SciTech Connect

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

    2014-02-12

    Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 - 5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia.

  1. Production of resistant starch by enzymatic debranching in legume flours.

    PubMed

    Morales-Medina, Rocío; Del Mar Muñío, María; Guadix, Emilia M; Guadix, Antonio

    2014-01-30

    Resistant starch (RS) was produced by enzymatic hydrolysis of flours from five different legumes: lentil, chickpea, faba bean, kidney bean and red kidney bean. Each legume was firstly treated thermally, then hydrolyzed with pullulanase for 24h at 50°C and pH 5 and lyophilized. At the end of each hydrolysis reaction, the RS amount ranged from 4.7% for red kidney beans to 7.5% for chickpeas. With respect to the curves of RS against hydrolysis time, a linear increase was observed initially and a plateau was generally achieved by the end of reaction. These curves were successfully modeled by a kinetic equation including three parameters: initial RS, RS at long operation time and a kinetic constant (k). Furthermore, the relative increase in hydrolysis, calculated using the kinetic parameters, was successfully correlated to the percentage of amylose. PMID:24299889

  2. Identifying irradiated flours by photo-stimulated luminescence technique

    NASA Astrophysics Data System (ADS)

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

    2014-02-01

    Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 - 5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia.

  3. [Are amylases in bakery products and flour potential food allergens?].

    PubMed

    Baur, X; Sander, I; Jansen, A; Czuppon, A B

    1994-05-21

    The enzyme alpha-amylase from the mould Aspergillus oryzae (Asp o II) routinely used for the production of bread, cakes and pastries has in recent years been identified as an inhalative allergen for occupational diseases (bakers' asthma). It is doubtful whether this amylase in the final product, i.e. after the baking procedure, can still be regarded as an allergen. To clarify this question, detailed case histories on 138 subjects were recorded (98 allergics, 20 patients suffering form chronic intestinal diseases, 20 healthy controls). The clinical examinations included prick skin test and IgE antibody determination using one of the customary enzyme preparations. EAST showed a few of these 138 bread consumers to be weakly sensitized to the enzyme. One of the subjects displayed a significant reaction to alpha-amylase heated to 200 degrees C. As expected, eleven bakers sensitized to alpha-amylase by inhaling it in the workplace (positive prick test, positive case history) predominantly exhibited specific IgE antibodies to the native enzyme. Apart from one weakly positive finding, heated alpha-amylase yielded negative results in this collective. Baking conditions vary widely, especially with regard to single components, temperature and duration. Thus, further investigations as to residual allergenicity or the feasible occurrence of new antigenic determinants during the production of bread, cake and pastries are required. 27% of bakers examined and 9% of atopics showed antibodies to a flour inherent enzyme, a beta-amylase. On the whole, the selected conditions hinted at a weakly sensitizing potential inherent in baking flour and in added amylase. PMID:8209207

  4. HAER PA,48BETH,10 (sheet 5 of 5) Luckenbach Flour Mill, ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    HAER PA,48-BETH,10- (sheet 5 of 5) - Luckenbach Flour Mill, 250 feet east of Monocacy Creek, 250 feet west of Main Street, 700 feet south of Broad Street, north side of Ohio Road, Bethlehem, Northampton County, PA

  5. HAER PA,48BETH,10 (sheet 2 of 5) Luckenbach Flour Mill, ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    HAER PA,48-BETH,10- (sheet 2 of 5) - Luckenbach Flour Mill, 250 feet east of Monocacy Creek, 250 feet west of Main Street, 700 feet south of Broad Street, north side of Ohio Road, Bethlehem, Northampton County, PA

  6. HAER PA,48BETH,10 (sheet 1 of 5) Luckenbach Flour Mill, ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    HAER PA,48-BETH,10- (sheet 1 of 5) - Luckenbach Flour Mill, 250 feet east of Monocacy Creek, 250 feet west of Main Street, 700 feet south of Broad Street, north side of Ohio Road, Bethlehem, Northampton County, PA

  7. HAER PA,48BETH,10 (sheet 4 of 5) Luckenbach Flour Mill, ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    HAER PA,48-BETH,10- (sheet 4 of 5) - Luckenbach Flour Mill, 250 feet east of Monocacy Creek, 250 feet west of Main Street, 700 feet south of Broad Street, north side of Ohio Road, Bethlehem, Northampton County, PA

  8. HAER PA,48BETH,10 (sheet 3 of 5) Luckenbach Flour Mill, ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    HAER PA,48-BETH,10- (sheet 3 of 5) - Luckenbach Flour Mill, 250 feet east of Monocacy Creek, 250 feet west of Main Street, 700 feet south of Broad Street, north side of Ohio Road, Bethlehem, Northampton County, PA

  9. Chilean flour and wheat grain: tracing their origin using near infrared spectroscopy and chemometrics.

    PubMed

    González-Martín, Ma Inmaculada; Wells Moncada, Guillermo; González-Pérez, Claudio; Zapata San Martín, Nelson; López-González, Fernando; Lobos Ortega, Iris; Hernández-Hierro, Jose-Miguel

    2014-02-15

    Instrumental techniques such a near-infrared spectroscopy (NIRS) are used in industry to monitor and establish product composition and quality. As occurs with other food industries, the Chilean flour industry needs simple, rapid techniques to objectively assess the origin of different products, which is often related to their quality. In this sense, NIRS has been used in combination with chemometric methods to predict the geographic origin of wheat grain and flour samples produced in different regions of Chile. Here, the spectral data obtained with NIRS were analysed using a supervised pattern recognition method, Discriminat Partial Least Squares (DPLS). The method correctly classified 76% of the wheat grain samples and between 90% and 96% of the flour samples according to their geographic origin. The results show that NIRS, together with chemometric methods, provides a rapid tool for the classification of wheat grain and flour samples according to their geographic origin. PMID:24128548

  10. X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition.

    PubMed

    Nawaz, Malik A; Gaiani, Claire; Fukai, Shu; Bhandari, Bhesh

    2016-12-01

    The objectives of this study were to evaluate the ability of X-ray photoelectron spectroscopy (XPS) to differentiate rice macromolecules and to calculate the surface composition of rice kernels and flours. The uncooked kernels and flours surface composition of the two selected rice varieties, Thadokkham-11 (TDK11) and Doongara (DG) demonstrated an over-expression of lipids and proteins and an under-expression of starch compared to the bulk composition. The results of the study showed that XPS was able to differentiate rice polysaccharides (mainly starch), proteins and lipids in uncooked rice kernels and flours. Nevertheless, it was unable to distinguish components in cooked rice samples possibly due to complex interactions between gelatinized starch, denatured proteins and lipids. High resolution imaging methods (Scanning Electron Microscopy and Confocal Laser Scanning Microscopy) were employed to obtain complementary information about the properties and location of starch, proteins and lipids in rice kernels and flours. PMID:27374542

  11. Predicted efficacy of the Palestinian wheat flour fortification program: complementary analysis of biochemical and dietary data

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Objective: To utilize complementary biochemical and dietary data collected before the initiation of national flour fortification to 1) identify micronutrient insufficiencies or deficiencies and dietary inadequacies in Palestinian women and children in vulnerable communities and 2) assess the suitabi...

  12. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.

    PubMed

    Wu, Kao; Gan, Renyou; Dai, Shuhong; Cai, Yi-Zhong; Corke, Harold; Zhu, Fan

    2016-03-01

    Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G') and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0 ) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products. PMID:26890337

  13. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.

    PubMed

    Dornez, Emmie; Gebruers, Kurt; Cuyvers, Sven; Delcour, Jan A; Courtin, Christophe M

    2007-08-22

    The impact of varying levels of endoxylanase activity in wheat flour on arabinoxylan (AX) in mixed and rested dough was studied using eight industrially milled wheat flour fractions with varying endoxylanase activity levels. Analysis of the levels of reducing end xylose (RX) and solubilized AX (S-AX) formed during mixing and resting and their correlation with the endoxylanase activity in the flour milling fractions showed that solubilization of AX during the mixing phase is mainly due to mechanical forces, while solubilization of AX during resting is caused by endoxylanase activity. Moreover, solubilization of AX during the dough resting phase is more outspoken than that during the mixing phase. Besides endoxylanase activity, there were significant xylosidase and arabinofuranosidase activities during the dough resting phase. The results indicate that wheat flour-associated endoxylanases can alter part of the AX in dough, thereby changing their functionality in bread making and potentially affecting dough and end product properties. PMID:17661495

  14. Quality of low-fat meatballs containing Legume flours as extenders.

    PubMed

    Serdaroğlu, Meltem; Yıldız-Turp, Gülen; Abrodímov, Kiyalbek

    2005-05-01

    Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF and R at 3rd month of frozen storage at -18°C. PMID:22063285

  15. Extraction of light filth from rice flours, extruded rice products, and rice paper: collaborative study.

    PubMed

    Dent, R G

    1982-09-01

    Two new methods were developed for the extraction of rodent hairs and insect fragments from rice products: one for rice flour and one for extruded rice products and rice paper. A 100 g sample of rice flour was extracted with mineral oil-40% isopropanol, followed by a water phase as needed for additional cycles. For extruded rice products and rice paper, a 225 g sample of each was initially extracted as above, followed by a single extraction with mineral oil-20% isopropanol. Both methods used an acid hydrolysis pretreatment followed by wet sieving and a percolator extraction. Average rodent hair recoveries were 77.8% for rice flour and 82.2% for extruded rice products and rice paper. Average insect fragment recoveries were 89.6% for rice flour and 91.9% for extruded rice products and rice paper. Both methods were adopted official first action. PMID:7130079

  16. 21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... cottonseed flour shall conform to the following specifications: Arsenic: It contains no added arsenic... arsenic, calculated as As. Lead (as Pb), not more than 10 parts per million. Free gossypol content,...

  17. 21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... cottonseed flour shall conform to the following specifications: Arsenic: It contains no added arsenic... arsenic, calculated as As. Lead (as Pb), not more than 10 parts per million. Free gossypol content,...

  18. 21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... cottonseed flour shall conform to the following specifications: Arsenic: It contains no added arsenic... arsenic, calculated as As. Lead (as Pb), not more than 10 parts per million. Free gossypol content,...

  19. 21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... cottonseed flour shall conform to the following specifications: Arsenic: It contains no added arsenic... arsenic, calculated as As. Lead (as Pb), not more than 10 parts per million. Free gossypol content,...

  20. Re-emergence of lead poisoning from contaminated flour in a West Bank Palestinian village.

    PubMed

    Richter, E; El-Sharif, N; Fischbein, A; Konijn, A; Gorodetsky, R; El-Sharif, H; Kaul, B; Hershko, C; Grauer, F; Foner, H; Al-Baba, A; Dweik, Z; Lihsounat, M

    2000-01-01

    Although contaminated flour was first described as an important source of endemic lead poisoning in the Middle East almost 20 years ago, the use of lead in community flour mills has not been eliminated and continues to represent a significant environmental risk. The authors describe an outbreak of lead poisoning in a West Bank Palestinian family and draw attention to this unusual but important source of lead exposure. All 13 members of the family (two children and 11 adults), were found to have lead poisoning following hospitalization for "gastroenteritis," headache, joint pain, weight loss, and vision difficulties. Seven females had low hemoglobin levels. Blood lead concentrations ranged from 42 to 84 microg/dL. Household flour samples obtained from a stone mill, previously closed because of lead contamination, contained 2,000 ppm lead. Flour from traditional stone mills reinforced with lead joints remains a potential source for lead poisoning. PMID:10926721

  1. Rapid detection of benzoyl peroxide in wheat flour by using Raman scattering spectroscopy

    NASA Astrophysics Data System (ADS)

    Zhao, Juan; Peng, Yankun; Chao, Kuanglin; Qin, Jianwei; Dhakal, Sagar; Xu, Tianfeng

    2015-05-01

    Benzoyl peroxide is a common flour additive that improves the whiteness of flour and the storage properties of flour products. However, benzoyl peroxide adversely affects the nutritional content of flour, and excess consumption causes nausea, dizziness, other poisoning, and serious liver damage. This study was focus on detection of the benzoyl peroxide added in wheat flour. A Raman scattering spectroscopy system was used to acquire spectral signal from sample data and identify benzoyl peroxide based on Raman spectral peak position. The optical devices consisted of Raman spectrometer and CCD camera, 785 nm laser module, optical fiber, prober, and a translation stage to develop a real-time, nondestructive detection system. Pure flour, pure benzoyl peroxide and different concentrations of benzoyl peroxide mixed with flour were prepared as three sets samples to measure the Raman spectrum. These samples were placed in the same type of petri dish to maintain a fixed distance between the Raman CCD and petri dish during spectral collection. The mixed samples were worked by pretreatment of homogenization and collected multiple sets of data of each mixture. The exposure time of this experiment was set at 0.5s. The Savitzky Golay (S-G) algorithm and polynomial curve-fitting method was applied to remove the fluorescence background from the Raman spectrum. The Raman spectral peaks at 619 cm-1, 848 cm-1, 890 cm-1, 1001 cm-1, 1234 cm-1, 1603cm-1, 1777cm-1 were identified as the Raman fingerprint of benzoyl peroxide. Based on the relationship between the Raman intensity of the most prominent peak at around 1001 cm-1 and log values of benzoyl peroxide concentrations, the chemical concentration prediction model was developed. This research demonstrated that Raman detection system could effectively and rapidly identify benzoyl peroxide adulteration in wheat flour. The experimental result is promising and the system with further modification can be applicable for more products in near

  2. [Lupine, a contribution to the human food supply. 4. Acceptability of Lupinus alba flour].

    PubMed

    Gross, U; Reyes, J; Gross, R; vonBaer, E

    1976-12-01

    48 different dishes enriched with lupinus albus flour have been tested by 20 persons. The test duration has been 4 weeks. Meals and products with lupine admixtures have been judged equally with concern to corresponding conventional dishes. Farinaceous products had the best test results. Therefore, it is recommended for Peru to add lupine flour when producing bread, biscuits, sauces, soups, and noodles (maccaronis etc.). The test time had no influence to the test results. PMID:1020375

  3. Studies on Hdpe-Coconut Flour Composites: Effect of Coupling Agents and Surface Modification

    NASA Astrophysics Data System (ADS)

    Albano, C.; González, J.; Hernández, M.; Ichazo, M. N.; Alvarado, Sinai; Ziegler, Dulce Maria

    2008-08-01

    This study investigates the mechanical, thermal and morphological behavior of coconut flour/polyethylene composites, with special interest on the influence of the surface modification of coconut flour and the presence of different coupling agents on the interfacial bonding. The different treatments of the composites with an EAA copolymer, with titanate, with 5 and 18 wt% of NaOH and acetylating, confirm the better tensile behavior of these composites.

  4. The influence of thermal processing on emulsion properties of defatted hazelnut flour.

    PubMed

    Turan, Deniz; Altay, Filiz; Capanoğlu Güven, Esra

    2015-01-15

    In this study, the influences of roasting and the amount of hazelnut flour on the formation and stabilization of emulsions containing different amounts of oil were investigated. After hazelnuts were roasted in an oven at 140°C for 40 min, the oil content was removed. The emulsions with defatted hazelnut flour containing corn oil at 3%, 10% and 50% were prepared. Roasting process significantly decreased the interfacial tension values of samples down to 1.9 mN/m due to protein denaturation. There was no significant difference between the particle sizes of oil droplets in emulsions with roasted and raw hazelnut flour at the same concentration. However, diffusion coefficients of oil droplets increased for emulsions containing roasted defatted flour samples. The zeta (ζ) potential values of all emulsions increased when roasted hazelnut flour was used, indicating the stabilization of suspensions and the solution resistance against aggregation. Storage modulus (G'), loss modulus (G″) and complex viscosity (η(∗)) of emulsions were measured. G' value was found to be greater than the G″ value, which fits into weak gel model. The roasting process resulted with lower transition temperatures but with increased transition enthalpies of the flour samples based on differential scanning (DSC) measurements. Lower transition temperatures may be attributed to the partial gelatinization of starch in the flour and partial denaturation of proteins. These results may help to tailor the properties of defatted hazelnut flour when it is used in food products containing emulsions such as sauces, dressings and creams for stabilizing purposes. PMID:25148965

  5. Work-related asthma in a population exposed to grain, flour and other ingredient dusts.

    PubMed

    Smith, T A; Lumley, K P

    1996-02-01

    The purpose of the study was to determine the prevalence and causation of work-related asthmatic symptoms in a population exposed to grain, flour and other ingredient dusts. Where workers complained of asthmatic symptoms which were the result of dust exposure, follow-up aimed to identify whether the symptoms were the result of sensitisation or of non-specific irritation. A questionnaire was presented to 3,450 workers who had exposure to dust during the course of flour milling (528), bread baking (1,756), cake baking (209) and other activities in food preparation (957). Those with positive responses were followed-up by taking a formal history, examination, skin prick testing and serial peak flow measurement. The overall prevalence of work-related asthmatic symptoms was 4.4% (153 out of 3,450). In the group who were followed-up (128 out of 153), non-specific respiratory irritation was thought to be the cause in 90 (2.6%), whilst sensitisation was responsible for symptoms in 12 (0.3%). Of the 12 cases due to sensitisation, the agents responsible were: fungal amylase (10 cases, all associated with bread baking), flour (one case, associated with flour packing), and grain (one case, associated with flour milling). Non-specific irritation is considerably more common than sensitisation as the cause of work-related asthmatic symptoms in flour milling, baking and other flour-based industries. The prevalence of sensitisation to flour is very low (less than 1 in 1,000) in all these industries. The principal sensitiser encountered in modern plant bakeries appears to be fungal amylase. The most important source of exposure to fungal amylase is probably the debagging, sieving, weighing and mixing of bread improvers. PMID:8672792

  6. Structural analysis and binding properties of isoforms of tarin, the GNA-related lectin from Colocasia esculenta.

    PubMed

    Pereira, Patrícia R; Winter, Harry C; Verícimo, Mauricio A; Meagher, Jennifer L; Stuckey, Jeanne A; Goldstein, Irwin J; Paschoalin, Vânia M F; Silva, Joab T

    2015-01-01

    The lectins, a class of proteins that occur widely in animals, plants, fungi, lichens and microorganisms, are known for their ability to specifically bind to carbohydrates. Plant lectins can be classified into 12 families including the Galanthus nivalis agglutinin (GNA)-related lectin superfamily, which is widespread among monocotyledonous plants and binds specifically to mannose, a behavior that confers remarkable anti-tumor, anti-viral and insecticidal properties on these proteins. The present study characterized a mitogenic lectin from this family, called tarin, which was purified from the crude extract from taro (Colocasia esculenta). The results showed that tarin is a glycoprotein with 2-3% carbohydrate content, composed of least 10 isoforms with pIs ranging from 5.5 to 9.5. The intact protein is a heterotetramer of 47kDa composed of two non-identical and non-covalently associated polypeptides, with small subunits of 11.9kDa and large subunits of 12.6kDa. The tarin structure is stable and recovers or maintains its functional structure following treatments at different temperatures and pH. Tarin showed a complex carbohydrate specificity, binding with high affinity to high-mannose and complex N-glycans. Many of these ligands can be found in viruses, tumor cells and insects, as well as in hematopoietic progenitor cells. Chemical modifications confirmed that both conserved and non-conserved amino acids participate in this interaction. This study determined the structural and ligand binding characteristics of a GNA-related lectin that can be exploited for several different purposes, particularly as a proliferative therapeutic molecule that is able to enhance the immunological response. PMID:25448725

  7. Characterization of inhibitory mechanism and antifungal activity between group-1 and group-2 phytocystatins from taro (Colocasia esculenta).

    PubMed

    Wang, Ke-Ming; Kumar, Senthil; Cheng, Yi-Sheng; Venkatagiri, Shripathi; Yang, Ai-Hwa; Yeh, Kai-Wun

    2008-10-01

    Tarocystatin from Colocasia esculenta, a group-2 phytocystatin, is a defense protein against phytopathogenic nematodes and fungi. It is composed of a highly conserved N-terminal region, which is homological to group-1 cystatin, and a repetitive peptide at the C-terminus. The purified recombinant proteins of tarocystatin, such as full-length (FL), N-terminus (Nt) and C-terminus (Ct) peptides, were produced and their inhibitory activities against papain as well as their antifungal effects were investigated. Kinetic analysis revealed that FL peptide exhibited mixed type inhibition (K(ia) = 0.098 microM and K(ib) = 0.252 microM) and Nt peptide showed competitive inhibition (K(i) = 0.057 microM), whereas Ct peptide possessed weak papain activation properties. A shift in the inhibitory pattern from competitive inhibition of Nt peptide alone to mixed type inhibition of FL peptide implied that the Ct peptide has an regulatory effect on the function of FL peptide. Based on the inhibitory kinetics of FL (group-2) and Nt (group-1) peptides on papain activity, an inhibitory mechanism of group-2 phytocystatins and a regulatory mechanism of extended Ct peptide have each been proposed. By contrast, the antifungal activity of Nt peptide appeared to be greater than that of FL peptide, and the Ct peptide showed no effect on antifungal activity, indicating that the antifungal effect is not related to proteinase inhibitory activity. The results are valid for most phytocystatins with respect to the inhibitory mechanism against cysteine proteinase. PMID:18785929

  8. The effect of modified potato flour substitution on the organoleptics characteristics of toddler biscuit

    NASA Astrophysics Data System (ADS)

    Cakrawati, Dewi; Rahmawati, Puji

    2016-04-01

    Toddler biscuit is complementary food given to infants to help meet their nutritional needs. This research was undertaken to develop toddler biscuit with subtitution of physically modified potato flour. There were two puposes of the research, first to know the characteristics of physically modification on potato flour; secondly to know biscuit characteristics with modified potato flour substitution. There were two factor analysis in the development of biscuit; first factor was pre heating mehods and substitution rate. The research was conducted with experimental method using split plot design. The functional properties on modified potato flour as swelling capacity, water absorption capacity, solubility and viscocity were analyzed. Organoleptic analysis using quality hedonic test showed no interaction between potato starch modification and concentration of modified potato flour. Quality hedonic test showed all toddler biscuit socred in the range of “slightly like” to “like moderately”. Modifying potato starch by boiling and steaming with flour concentration of 30% producing toddler biscuit with organoleptic characteristics acceptable according to the panelists.

  9. Flour from Prosopis alba cotyledons: A natural source of nutrient and bioactive phytochemicals.

    PubMed

    Cattaneo, F; Costamagna, M S; Zampini, I C; Sayago, J; Alberto, M R; Chamorro, V; Pazos, A; Thomas-Valdés, S; Schmeda-Hirschmann, G; Isla, M I

    2016-10-01

    The Prosopis alba seed is a waste material in the process to produce pod flour. To suggest a potential use of these seeds it is necessary to determine the nutritional, phytochemical and functional quality of cotyledon flour from Prosopis alba. This flour showed high level of proteins (62%), low content of total carbohydrate and fat. Free polyphenol (1150±20mg GAE/100g flour) and carotenoids (10.55±0.05mg β-CE/100g flour) compounds were the dominant compounds. The main identified constituents in the polyphenolic extracts were C- glycosyl flavones, including schaftoside, isoschaftoside, vicenin II, vitexin and isovitexin. The extract enriched in polyphenolic compounds exhibited ABTS(+) reducing capacity and scavenging activity of H2O2; and was able to inhibit phospholipase, lipoxygenase and cyclooxygenase, three pro-inflammatory enzymes. According to our results, the P. alba cotyledon flour could be considered as a new alternative in the formulation of functional foods or food supplements. PMID:27132827

  10. Exploration of making date seed’s flour and its nutritional contents analysis

    NASA Astrophysics Data System (ADS)

    Wahini, M.

    2016-04-01

    The date palm (Phoenix dactylifera L) is one of the oldest fruit plants that identical with people’s lives in the Middle East including The Kingdom of Saudi Arabia since ancient times.The date palm is known and consumed by most of people in the form of fruit flesh, while its seed is discarded tough it is rich in nutrient. Therefore, need to be explored the potential of date seed through product innovation of foodstuffs with a high nutritional value. The aims of this study were to 1) know how to make flour from date seed, and 2) determine nutritional content of date seed’s flour. This study was experiment and conducted in July, 2015 at the laboratory of food technology, Family Welfare Education department. Chemical analysis was used to determine nutrients content. The results showed that 1) the flour of date seed produced from the process of washing, soaking, flushing, boiling, draining, drying, grinding, and sieving; 2) the flour of date seed’s flour have a macro nutrients value. This study explains that date seed is regarded as rubbish, in fact, it has a high value that can be an alternative substitution of wheat flour.

  11. Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits.

    PubMed

    Himeda, Makhlouf; Njintang Yanou, Nicolas; Fombang, Edith; Facho, Balaam; Kitissou, Pierre; Mbofung, Carl M F; Scher, Joel

    2014-09-01

    The physicochemical, alveographic and sensory characteristics of precooked taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 10, 15, 20, 25 and 30 %) was used for this purpose. It was observed that water absorption capacity (range 95-152 g/100 g), water solubility index (range 18.8-29.5 g/100 g) and swelling capacity (range 125.4-204.6 mL/100 g) of composite flours significantly (p < 0.05) increased with increase in taro level. Conversely the dough elasticity index (range 59.8-0 %), extensibility (78-22 mm) and strength (range 281-139 × 10(-4) joules) significantly (p < 0.05) diminished with increase in wheat substitution. Up to 10 % substitution with RIN taro flour and 15 % with egg-like taro flour, the composite taro-wheat dough exhibited elasticity indices acceptable for the production of baking products, whereas at all levels of taro substitution, the composite biscuits samples were either acceptable as or better (5-10 % substitution with RIN flour) than 100 % wheat biscuit. PMID:25190844

  12. Effect of flour particle size and damaged starch on the quality of cookies.

    PubMed

    Barak, Sheweta; Mudgil, Deepak; Khatkar, B S

    2014-07-01

    Two wheat varieties 'C 306' and 'WH 542' were milled to obtain flour fractions of different particle sizes. Various physicochemical parameters such as wet and dry gluten, falling number, solvent retention capacity (SRC), alkaline water retention capacity (AWRC) and damaged starch content of the flour fractions were analyzed. The damaged starch values ranged from 5.14% to 14.79% for different flour fractions and increased significantly with decrease in particle size. AWRC and SRC of the flour fractions also increased with decrease in particle size. AWRC(r = 0.659) showed positive correlation and cookie spread ratio (r = -0.826) was strongly negatively correlated with the damaged starch levels. Hardness of the cookies in term of compression force showed increasing trend as damaged starch of the flour fractions increased. Spread ratio of the cookies ranged from 6.72 to 10.12. Wheat flour of particle size greater than 150 μm produced cookies with best quality. PMID:24966428

  13. Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour

    PubMed Central

    Bamidele, Oluwaseun P; Akanbi, Charles T

    2013-01-01

    The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P < 0.05) value of protein and little or no effect on moisture content. There were slight decreases in crude fiber and ash content of the irradiated samples compared with the control sample. The result of functional properties of the irradiated flours showed slight increase in water absorption capacity, swelling capacity and bulk density. The peroxide value of crude oil increased significantly with dose increases for the period of storage. The sensory evaluation of moinmoin samples prepared from irradiated pigeon pea flour showed no significant difference from the moinmoin sample prepared from nonirradiated flour. It can be concluded that gamma irradiation can extend the shelf life of pigeon pea flour. PMID:24804044

  14. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.

    PubMed

    Gajula, H; Alavi, S; Adhikari, K; Herald, T

    2008-05-01

    The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and 30% wheat bran was evaluated. Depending on the level of bran, total dietary fiber (TDF) and soluble dietary fiber (SDF) in uncooked flours ranged from 4.2% to 17.2% and 1.5% to 2.4%, respectively. Precooking by extrusion significantly increased SDF in flours (by 22% to 73%); although in most cases it also led to a significant decrease in TDF. Cookies and tortillas produced from uncooked and precooked flours with 0% and 20% substituted bran were evaluated for consumer acceptability using a 9-point hedonic scale. With a few exceptions, all cookies had scores ranging from 6 to 7 ("like slightly" to "like moderately") for each attribute, including overall acceptability, appearance, texture, crumbliness, and flavor. Tortillas were rated for the same attributes except for crumbliness, which was replaced with chewiness. In most cases, tortilla scores ranged from 5 to 7 ("neither like nor dislike" to "like moderately"). Consumer acceptability scores of cookies from uncooked flour did not change significantly with increase in bran substitution from 0% to 20%. However, consumer scores for tortillas did decrease significantly with increase in bran level. Extrusion precooking of the flours did not improve the consumer acceptability of cookies and tortillas; however, it did improve their dietary fiber profile by increasing the SDF significantly. PMID:18460140

  15. Structural properties and digestion of green banana flour as a functional ingredient in pasta.

    PubMed

    Zheng, Zeqi; Stanley, Roger; Gidley, Michael J; Dhital, Sushil

    2016-02-01

    Gluten free pasta was made from raw banana flour in combination with vegetable gums and protein for comparison to pasta similarly made from wheat flour. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion compared to conventional wheat flour pasta. Release of glucose by alpha-amylase digestion followed first order kinetics with an initial rapid rate of digestion and a subsequent second slower phase. The structure of green banana pasta starch at the inner and outer pasta surfaces was observed under confocal laser scanning microscopy (CLSM) and the viscosities of the flour mixtures were measured by a Rapid Visco Analyser (RVA). The digestibility of banana flour pasta was found to be related, not only to the properties of the starch granules, but also to the protein network of the surrounding food matrix. The effects of gums and proteins on pasta formation and digestibility are discussed in the context of its potential use as a gluten free lower glycaemic alternative to conventional wheat based pastas. PMID:26632017

  16. Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies.

    PubMed

    Frost, Diana June; Adhikari, Koushik; Lewis, Douglas S

    2011-10-01

    The present study explored the possibility of using barley flour as an ingredient to incorporate soluble fibre (β-glucan) in chocolate-chip cookies. Some clinical studies have shown that β-glucan might reduce the serum cholesterol levels. The objective of this study was to determine the physical and sensory characteristics of chocolate chip cookies partly substituted with barley flour at different levels. Physical characteristics (water activity and L*a*b* colour) and sensory characteristics (descriptive and consumer analysis) were evaluated on the experimental cookies substituted with 0, 30, 40, 50, 60 and 70% barley flour for all-purpose flour. There were increases in the baked-barley aroma and flavour, thickness, colour intensity, dryness and graininess with increasing barley flour content. Consumer data showed that cookies made with 30% (0.5 g β-glucan/serving) and 50% (0.8 g β-glucan/serving) barley flour substitution were comparable in liking to the control (0% substitution) cookie and a commercial cookie. The presence of β-glucan in our chocolate-chip cookies might make them a healthier option for many consumers. PMID:23572789

  17. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.

    PubMed

    Li, Man; Zhu, Ke-Xue; Wang, Bi-Wen; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming

    2012-12-15

    In this study, the effects of ozone treatment on the microorganism mortality in wheat flour and shelf-life of fresh noodles were investigated, as well as the physicochemical properties of wheat flour and textural qualities of cooked noodles. Results showed that the total plate count (TPC) can be largely reduced in wheat flour exposed to ozone gas for 30 min and 60 min. Whiteness of flour and noodle sheet, dough stability, and peak viscosity of wheat starch were all increased by ozone treatment. Free cysteine content in wheat flour was shown to decrease significantly (P<0.05) as the treatment time increased and remarkable protein aggregates were observed in both reduced and non-reduced SDS-PAGE patterns. In addition, ozone treated noodles were generally higher in firmness, springiness, and chewiness, while lower in adhesiveness. Microbial growth and darkening rate of fresh noodles made from ozone treated flour were delayed significantly. PMID:22980785

  18. Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria.

    PubMed

    Chinma, Chiemela Enyinnaya; Anuonye, Julian Chukwuemeka; Simon, Omotade Comfort; Ohiare, Raliat Ozavize; Danbaba, Nahemiah

    2015-10-15

    This study determined the effect of germination (48 h) on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice varieties (Jamila, Jeep and Kwandala) were evaluated and compared to an improved variety (MR 219). Physicochemical and antioxidant properties of flours were determined using standard methods. Protein, magnesium, phosphorus, potassium and antioxidant properties of rice flours increased after germination while phytic acid and total starch contents decreased. Foaming capacity and stability of rice flours increased after germination. Germination resulted to changes in pasting and thermal characteristics of rice flours. Germinated rice flours had better physicochemical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, which can be utilized as functional ingredients in the preparation of rice-based products. PMID:25952893

  19. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.

    PubMed

    Drakos, Antonios; Kyriakakis, Georgios; Evageliou, Vasiliki; Protonotariou, Styliani; Mandala, Ioanna; Ritzoulis, Christos

    2017-01-15

    Finer barley and rye flours were produced by jet milling at two feed rates. The effect of reduced particle size on composition and several physicochemical and mechanical properties of all flours were evaluated. Moisture content decreased as the size of the granules decreased. Differences on ash and protein contents were observed. Jet milling increased the amount of damaged starch in both rye and barley flours. True density increased with decreased particle size whereas porosity and bulk density increased. The solvent retention capacity profile was also affected by jet milling. Barley was richer in phenolics and had greater antioxidant activity than rye. Regarding colour, both rye and barley flours when subjected to jet milling became brighter, whereas their yellowness was not altered significantly. The minimum gelation concentration for all flours was 16%w/v. Barley flour gels were stronger, firmer and more elastic than the rye ones. PMID:27542482

  20. Growth indices and cost implications of hybro broiler chicks fed with graded levels of fermented wild cocoyam Colocasia esculenta (L.) Schott corm meal as a replacement for maize.

    PubMed

    Olajide, R

    2014-05-01

    Corms such as wild cocoyam [Colocasia esculenta] have potential to replace maize as a cheaper energy source in poultry rations. A feeding trial was conducted to evaluate the effects of graded levels of fermented wild cocoyam [Colocasia esculenta (L.) Schott] corm (FWCC), as substitutes for maize in the diets of broilers at the starter phase. One hundred and twenty unsexed day-old Hybro broiler chicks were randomly distributed to four dietary treatments in a Completely Randomized Design (CRD). There were 3 replicates per dietary treatment with 10 birds per replicate. Diet 1 without FWCC served as the control. Diets 2, 3 and 4 contained 10, 20 and 30% FWCC. Each of the diets represented a treatment. The experimental diets and clean drinking water were supplied ad libitum for 4 weeks (28 days) representing the starter phase of the broiler production. Result of the performance revealed significant (p<0.05) differences in feed intake, weight gain and feed conversion ratio. The economic analysis also showed that cost (Naira58.52) of a kilogram feed was highest (p<0.05) for the control and least (Naira53.10) for 30% FWCC. The least cost (Naira101.24) of feed per kilogram weight gain (p<0.05) was obtained for birds fed 30% FWCC compared to (Naira105.53) for the control. It was concluded that maize can economically be substituted with 30% FWCC in broiler starter diets. PMID:26031004

  1. Identification of chloroplast genome loci suitable for high-resolution phylogeographic studies of Colocasia esculenta (L.) Schott (Araceae) and closely related taxa.

    PubMed

    Ahmed, Ibrar; Matthews, Peter J; Biggs, Patrick J; Naeem, Muhammad; McLenachan, Patricia A; Lockhart, Peter J

    2013-09-01

    Recently, we reported the chloroplast genome-wide association of oligonucleotide repeats, indels and nucleotide substitutions in aroid chloroplast genomes. We hypothesized that the distribution of oligonucleotide repeat sequences in a single representative genome can be used to identify mutational hotspots and loci suitable for population genetic, phylogenetic and phylogeographic studies. Using information on the location of oligonucleotide repeats in the chloroplast genome of taro (Colocasia esculenta), we designed 30 primer pairs to amplify and sequence polymorphic loci. The primers have been tested in a range of intra-specific to intergeneric comparisons, including ten taro samples (Colocasia esculenta) from diverse geographical locations, four other Colocasia species (C. affinis, C. fallax, C. formosana, C. gigantea) and three other aroid genera (represented by Remusatia vivipara, Alocasia brisbanensis and Amorphophallus konjac). Multiple sequence alignments for the intra-specific comparison revealed nucleotide substitutions (point mutations) at all 30 loci and microsatellite polymorphisms at 14 loci. The primer pairs reported here reveal levels of genetic variation suitable for high-resolution phylogeographic and evolutionary studies of taro and other closely related aroids. Our results confirm that information on repeat distribution can be used to identify loci suitable for such studies, and we expect that this approach can be used in other plant groups. PMID:23718317

  2. Preventive Effects of a Novel Polysaccharide from Sepia esculenta Ink on Ovarian Failure and Its Action Mechanisms in Cyclophosphamide-Treated Mice.

    PubMed

    Liu, Hua-Zhong; Tao, Ye-Xing; Luo, Ping; Deng, Chun-Mei; Gu, Yi-Peng; Yang, Lei; Zhong, Jie-Ping

    2016-07-20

    On the basis of our findings about chemo-preventive roles of squid ink polysaccharide and the well-known toxicity of cyclophosphamide (CP) on female gonad, this research investigated the protective effects of a novel polysaccharide from Sepia esculenta ink (SEP) on the ovarian failure resulting from CP, as well as the action mechanisms underpinning this. The results indicated that CP destroyed the ovaries of mice which caused depletion of various follicles, and led to a reduction in estradiol content, increases in FSH and LH contents in sera, decreases in ovary and uterus masses and their relative mass ratios, disruption of the ultrastructure of granulosa cells, as well as induction of apoptosis and autophagy via p38 MAPK and PI3K/Akt signaling pathways. The phenomenon resulted in ovarian failure. However, SEP exposure altered the negative effects completely. The data indicated that SEP can effectively prevent ovarian failure CP caused in mice by inhibiting the p38 MAPK signaling pathway and activating the PI3K/Akt signaling pathway as regulated by CP. SEP was a novel polysaccharide from Sepia esculenta ink with a unique primary structure mainly composed of GalN and Ara that accounted for almost half of all monosaccharides: their ratio was nearly one-to-one. Besides, the polysaccharide contained a small number of Fuc and tiny amounts of Man, GlcN, GlcA, and GalA. PMID:27337058

  3. Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting.

    PubMed

    Guo, Xiao-Xi; Hu, Wei; Liu, Yuan; Sun, Su-Qin; Gu, Dong-Chen; He, Helen; Xu, Chang-Hua; Wang, Xi-Chang

    2016-02-01

    BPO is often added to wheat flour as flour improver, but its excessive use and edibility are receiving increasing concern. A multi-step IR macro-fingerprinting was employed to identify BPO in wheat flour and unveil its changes during storage. BPO contained in wheat flour (<3.0 mg/kg) was difficult to be identified by infrared spectra with correlation coefficients between wheat flour and wheat flour samples contained BPO all close to 0.98. By applying second derivative spectroscopy, obvious differences among wheat flour and wheat flour contained BPO before and after storage in the range of 1500-1400 cm(-1) were disclosed. The peak of 1450 cm(-1) which belonged to BPO was blue shifted to 1453 cm(-1) (1455) which belonged to benzoic acid after one week of storage, indicating that BPO changed into benzoic acid after storage. Moreover, when using two-dimensional correlation infrared spectroscopy (2DCOS-IR) to track changes of BPO in wheat flour (0.05 mg/g) within one week, intensities of auto-peaks at 1781 cm(-1) and 669 cm(-1) which belonged to BPO and benzoic acid, respectively, were changing inversely, indicating that BPO was decomposed into benzoic acid. Moreover, another autopeak at 1767 cm(-1) which does not belong to benzoic acid was also rising simultaneously. By heating perturbation treatment of BPO in wheat flour based on 2DCOS-IR and spectral subtraction analysis, it was found that BPO in wheat flour not only decomposed into benzoic acid and benzoate, but also produced other deleterious substances, e.g., benzene. This study offers a promising method with minimum pretreatment and time-saving to identify BPO in wheat flour and its chemical products during storage in a holistic manner. PMID:26519920

  4. Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting

    NASA Astrophysics Data System (ADS)

    Guo, Xiao-Xi; Hu, Wei; Liu, Yuan; Sun, Su-Qin; Gu, Dong-Chen; He, Helen; Xu, Chang-Hua; Wang, Xi-Chang

    2016-02-01

    BPO is often added to wheat flour as flour improver, but its excessive use and edibility are receiving increasing concern. A multi-step IR macro-fingerprinting was employed to identify BPO in wheat flour and unveil its changes during storage. BPO contained in wheat flour (< 3.0 mg/kg) was difficult to be identified by infrared spectra with correlation coefficients between wheat flour and wheat flour samples contained BPO all close to 0.98. By applying second derivative spectroscopy, obvious differences among wheat flour and wheat flour contained BPO before and after storage in the range of 1500-1400 cm- 1 were disclosed. The peak of 1450 cm- 1 which belonged to BPO was blue shifted to 1453 cm- 1 (1455) which belonged to benzoic acid after one week of storage, indicating that BPO changed into benzoic acid after storage. Moreover, when using two-dimensional correlation infrared spectroscopy (2DCOS-IR) to track changes of BPO in wheat flour (0.05 mg/g) within one week, intensities of auto-peaks at 1781 cm- 1 and 669 cm- 1 which belonged to BPO and benzoic acid, respectively, were changing inversely, indicating that BPO was decomposed into benzoic acid. Moreover, another autopeak at 1767 cm- 1 which does not belong to benzoic acid was also rising simultaneously. By heating perturbation treatment of BPO in wheat flour based on 2DCOS-IR and spectral subtraction analysis, it was found that BPO in wheat flour not only decomposed into benzoic acid and benzoate, but also produced other deleterious substances, e.g., benzene. This study offers a promising method with minimum pretreatment and time-saving to identify BPO in wheat flour and its chemical products during storage in a holistic manner.

  5. Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition.

    PubMed

    Zouari, Raida; Besbes, Souhail; Ellouze-Chaabouni, Semia; Ghribi-Aydi, Dhouha

    2016-03-01

    Sesame coat is a valuable by-product. The study was carried out on sesame peels flour at different replacing levels of white wheat flour in five cookies dough formulations. The functional properties of composite flours such as swelling capacity, water holding capacity, oil holding capacity, emulsifying capacity, foam capacity, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the sesame peels flour incorporation along with wheat flour. Texture analysis of dough revealed that, the addition of sesame peels flour affected the quality of dough in terms of hardness, cohesion, adhesion and breaking strength. Cookies supplemented with sesame peels flour showed interesting physical properties with lower moisture content and higher spread factor than those made by white wheat flour. But, their hardness increase with the increase of the replacement ratio and their color becomes indesirable. Interestingly, sensory results indicated that cookies supplemented with sesame peels flour were acceptable at a level that not exceeds 30% of incorporation. By the addition of SPB1 biosurfactant at 0.1%, the dough texture profile was significantly improved and the action of this bioemulsifier was more pronounced than a commercial emulsifier known as glycerol monostearate. With the addition of SPB1 biosurfactant on cookies' dough, we manage to obtain cookies softer and with better overall quality. PMID:26471616

  6. Chia flour supplementation reduces blood pressure in hypertensive subjects.

    PubMed

    Toscano, Luciana Tavares; da Silva, Cássia Surama Oliveira; Toscano, Lydiane Tavares; de Almeida, Antônio Eduardo Monteiro; Santos, Amilton da Cruz; Silva, Alexandre Sérgio

    2014-12-01

    The aim of this study was to investigate the effect of chia supplementation (Salvia hispanica L.) on blood pressure (BP) and its associated cardiometabolic factors in treated and untreated hypertensive individuals. The subjects were randomly assigned to one of the following groups: the hypertensive-drug treated (CHIA-MD, n = 10), hypertensive untreated (CHIA-NM, n = 9) and placebo (PLA-MD, n = 7) groups. The subjects consumed 35 g/day of either chia flour or a placebo for 12 weeks. The clinical and ambulatory BP, inflammation, oxidative stress and markers for nitric oxide were measured. While the PLA-MD group showed no changes in BP, there was a reduction in the mean clinical blood pressure (MBP) in the CHIA (111.5 ± 1.9 to 102.7 ± 1.5 mmHg, p < 0.001) and CHIA-MD (111.3 ± 2.2 to 100.1 ± 1.8 mmHg, p < 0.001) groups. The CHIA-NM group showed no reduction in the MBP but did show a decreased systolic BP (146.8 ± 3.8 to 137.3 ± 3.1 mmHg, p < 0.05). The clinical BP reduction was demonstrated by a 24 h ambulatory systolic reduction in all of the supplemented groups. However, the mean ambulatory BP was reduced only in the CHIA (98.1 ± 2.4 to 92.8 ± 2.2 mmHg, p < 0.05) group, and there was no change in the diastolic component in either of the CHIA groups. The lipid peroxidation was reduced in the CHIA (p = 0.04) and CHIA-NM (p = 0.02) groups compared with the PLA-MD group. A reduction in the plasma nitrite levels was observed only in the CHIA group (p = 0.02). Chia flour has the ability to reduce ambulatory and clinical BP in both treated and untreated hypertensive individuals. PMID:25403867

  7. Physicochemical, functional and pasting properties of flour produced from gamma irradiated tiger nut (Cyperus esculentus L.)

    NASA Astrophysics Data System (ADS)

    Ocloo, Fidelis C. K.; Okyere, Abenaa A.; Asare, Isaac K.

    2014-10-01

    Tiger nut (Cyperus esculentus L.) has been recognised as one of the best nutritional crops that can be used to augment the Ghanaian diet. The application of gamma irradiation as means of preserving tiger nut could modify the characteristics of resultant flour. The purpose of this study was to determine the physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut. The yellow and black types of tiger nut were sorted, washed and dried in an air-oven at 60 oC for 24 h. The dried tiger nut samples were irradiated at 0.0, 2.5, 5.0 and 10.0 kGy and then flours produced from them. Moisture, ash, pH, titratable acidity, water and oil absorption capacities, swelling power, solubility, bulk density and pasting properties of the flours were determined using appropriate analytical methods. Results showed that irradiation did not significantly (P>0.05) affect the moisture and ash contents of the resultant flours. Gamma irradiation significantly (P≤0.05) increased titratable acidity with concomitant decrease in pH of the flours. No significant differences were observed for water and oil absorption capacities, swelling power as well as bulk density. Solubility significantly (P≤0.05) increased generally with irradiation dose. Peak viscosity, viscosities at 92 °C and 55 °C, breakdown and setback viscosities decreased significantly with irradiation dose. Flour produced from irradiated tiger nut has a potential in complementary food formulations due to its low viscosity and increased solubility values.

  8. Microbiological quality of wheat grain and flour from two mills in Queensland, Australia.

    PubMed

    Eglezos, Sofroni

    2010-08-01

    A baseline investigation of the microbiological quality of wheat grain and flour from two mills in Queensland, Australia, was undertaken in order to assess the capacity of these two mills to meet microbiological criteria specified by a customer for raw, non-heat-treated flour. This baseline testing was performed over the 2006 to 2007 wheat season. Three hundred fifty flour samples were monitored for yeast, mold, and Bacillus cereus, 300 for Escherichia coli, 150 for Salmonella, and 100 for aerobic plate count. Fifty grain samples were analyzed for yeast, mold, E. coli, Salmonella, and B. cereus. There was a single isolation of Salmonella Give in unscreened wheat. The yeast, mold, E. coli, and B. cereus prevalences were 56, 40, 2.0, and 4.0% for grain and 71, 17, 0.7, and <0.3% for flour, respectively. Of the positive samples, the means were 3.7, 2.7, 0.6, and 2.1 for grain, and 3.0, 2.8, and 0.8 log CFU/g for flour. The mean of the aerobic plate count was 4.2 log CFU/g with a 95th percentile count of 4.6 log CFU/g. A microbiological quality baseline of wheat grain and flour from these two Queensland mills has been determined. These data in a specific sense assist the two mills to assess their capacity to meet microbiological criteria, and in a general sense provide at least a limited snapshot of Queensland wheat and flour quality for risk assessments being carried out to evaluate the safety of plant and plant products. PMID:20819368

  9. Larval RNA interference in the red flour beetle, Tribolium castaneum.

    PubMed

    Linz, David M; Clark-Hachtel, Courtney M; Borràs-Castells, Ferran; Tomoyasu, Yoshinori

    2014-01-01

    The red flour beetle, Tribolium castaneum, offers a repertoire of experimental tools for genetic and developmental studies, including a fully annotated genome sequence, transposon-based transgenesis, and effective RNA interference (RNAi). Among these advantages, RNAi-based gene knockdown techniques are at the core of Tribolium research. T. castaneum show a robust systemic RNAi response, making it possible to perform RNAi at any life stage by simply injecting double-stranded RNA (dsRNA) into the beetle's body cavity. In this report, we provide an overview of our larval RNAi technique in T. castaneum. The protocol includes (i) isolation of the proper stage of T. castaneum larvae for injection, (ii) preparation for the injection setting, and (iii) dsRNA injection. Larval RNAi is a simple, but powerful technique that provides us with quick access to loss-of-function phenotypes, including multiple gene knockdown phenotypes as well as a series of hypomorphic phenotypes. Since virtually all T. castaneum tissues are susceptible to extracellular dsRNA, the larval RNAi technique allows researchers to study a wide variety of tissues in diverse contexts, including the genetic basis of organismal responses to the outside environment. In addition, the simplicity of this technique stimulates more student involvement in research, making T. castaneum an ideal genetic system for use in a classroom setting. PMID:25350485

  10. Storage properties of low fat fish and rice flour coextrudates

    SciTech Connect

    Tumuluru, J.S.; Sokhansanj, Shahabaddine; Bandyopadhyay, Sukumar; Bawa, A.S.

    2008-12-01

    Storage properties of an extruded mixture of fish meat and rice flour were investigated. These properties included the determination of an isotherm for equilibrium moisture content vs. water activity at 30oC. Vitamin-A and total tocopherols and gain in peroxides and free fatty acid were measured during storage at this temperature. The acceptability of the extruded meal in terms of sensory characteristics were studied at the end of the storage period (45 days). Sorption isotherm indicated that the safe aw levels of the extrudates were 0.4-0.7. During the first 15 days of storage a loss of 53.1 % and 50 % of vitamin-A (IU/g) and total tocopherols (%) was observed. The peroxide and free fatty content increased from 46 to 109 mg/kg and 3.8 to 7.7 %, respectively during the same period. Non-linear model described the best the loss of vitamin-A, and tocopherols and gain in peroxide values and free fatty acid content. The loss of vitamin-A and total tocopherols almost followed a similar trend during the complete storage period of 45 days. The gain in peroxides was more prominent compared to free fatty acid content during the initial 15 days of storage. The ANOVA table indicated that the sensory attributes of the product fried for different times (15-120 s) were significantly and the product fried at 15 sec were most acceptable.

  11. Biorefinery Concept Development Based on Wheat Flour Milling

    SciTech Connect

    Elliott, Douglas C.; Orth, Rick J.; Werpy, Todd A.; Gao, Johnway; Eakin, David E.; Schmidt, Andrew J.; Neuenschwander, Gary G.; Murry, J; Flagg, Anthony; Lahman, L; Mennel, D; Lin, C J.; Landucci, Ron; Crockett, John; Peterson, Charles L.

    2002-09-22

    We are developing an innovative process for the recovery of a starch-rich product from millfeed (the low-value byproduct of wheat flour milling); enzymatic processing of the starch to glucose; and the subsequent processes for conversion of that glucose into a value-added product by either a catalytic or a fermentation process. We have completed the development of the starch recovery step with enzymatic processing and the assessment of its economic viability. The processes to use the glucose product as feedstock for catalytic processing and fermentation processing have been tested in the laboratory. Catalytic processing of the glucose from the extracted starch for polyol production is based on catalytic hydrogenation to sorbitol. Alternatively, fermentation of the extracted starch-derived glucose also provides a pathway to value-added chemical products via a platform chemical, lactic acid. The paper includes results from all the processing areas addressed. Starch extraction and glucose generation from wheat milling byproducts are presented with laboratory and scaled-up processing results. Results of fermentation of the glucose product to lactic acid in shaker flask tests are presented, documenting the minimal requirements for nutrient addition. Stirred batch reactor tests of catalytic hydrogenation of the glucose product to sorbitol are presented with a discussion of contaminant effects on the catalyst.

  12. Biorefinery Concept Development Based On Wheat Flour Milling

    SciTech Connect

    Elliott, Douglas C.; Orth, Rick J.; Gao, Johnway; Werpy, Todd A.; Eakin, David E.; Schmidt, Andrew J.; Neuenschwander, Gary G.

    2002-04-07

    A new process is being developed to extract starch from millfeed, the low-value byproduct of wheat flour milling, and convert it to glucose through enzymatic processing. The millfeed-derived glucose will then be converted to value-added products, such as polyol, through a catalytic process, or lactic acid, through a fermentation process. The starch (glucose) recovery process has been tested through the pilot scale. Catalytic and fermentation processes have been tested in the laboratory. The process developed for glucose recovery from wheat millfeed includes hot water extraction of starch and filtration of a fibrous animal feed coproduct, followed by enzymatic liquefaction and saccharification of the extracted starch, with filtration of a high-protein coproduct. The bench-scale tests showed that a glucose yield of approximately 30% on a dry millfeed basis could be achieved, which corresponds to the recovery of essentially all the glucose value in the millfeed. Glucose yields with the pilot-scale system were comparable, although filtration was more difficult.

  13. Larval RNA Interference in the Red Flour Beetle, Tribolium castaneum

    PubMed Central

    Tomoyasu, Yoshinori

    2014-01-01

    The red flour beetle, Tribolium castaneum, offers a repertoire of experimental tools for genetic and developmental studies, including a fully annotated genome sequence, transposon-based transgenesis, and effective RNA interference (RNAi). Among these advantages, RNAi-based gene knockdown techniques are at the core of Tribolium research. T. castaneum show a robust systemic RNAi response, making it possible to perform RNAi at any life stage by simply injecting double-stranded RNA (dsRNA) into the beetle’s body cavity. In this report, we provide an overview of our larval RNAi technique in T. castaneum. The protocol includes (i) isolation of the proper stage of T. castaneum larvae for injection, (ii) preparation for the injection setting, and (iii) dsRNA injection. Larval RNAi is a simple, but powerful technique that provides us with quick access to loss-of-function phenotypes, including multiple gene knockdown phenotypes as well as a series of hypomorphic phenotypes. Since virtually all T. castaneum tissues are susceptible to extracellular dsRNA, the larval RNAi technique allows researchers to study a wide variety of tissues in diverse contexts, including the genetic basis of organismal responses to the outside environment. In addition, the simplicity of this technique stimulates more student involvement in research, making T. castaneum an ideal genetic system for use in a classroom setting. PMID:25350485

  14. Enzymatic degradation of oligosaccharides in pinto bean flour.

    PubMed

    Song, Danfeng; Chang, Sam K C

    2006-02-22

    The use of dry edible beans is limited due to the presence of flatulence factors, the raffinose oligosaccharides. Our objective was to investigate the process for the removal of oligosaccharides from pinto bean using enzymatic treatment and to compare it to removal by soaking and cooking methods. Crude enzyme preparation was produced by six fungal species on wheat bran- and okara-based substrates with soy tofu whey. The loss of raffinose oligosaccharides after soaking pinto beans for 16 h at the room temperature was 10%, after cooking for 90 min was 52%, and after autoclaving for 30 min was 58%. On the other hand, the treatment using crude alpha-galactosidase (60 U mL(-1)) produced by Aspergillus awamori NRRL 4869 from wheat bran-based substrate with soy tofu whey on pinto bean flour for 2 h completely hydrolyzed raffinose oligosaccharides. These results supported that the enzymatic treatment was the most effective among various processing methods tested for removing the raffinose oligosaccharides, and hence, crude alpha-galactosidases from fungi have potential use in the food industry. PMID:16478251

  15. Iron-fortified flour: can it induce lipid peroxidation?

    PubMed

    Abtahi, Mitra; Neyestani, Tirang Reza; Pouraram, Hamed; Siassi, Fereydoun; Dorosty, Ahmad Reza; Elmadfa, Ibrahim; Doustmohammadian, Aazam

    2014-08-01

    This community-based study was conducted to evaluate the effects of iron-fortified bread consumption on certain biomarkers of oxidative stress in an apparently healthy population. Evaluation of food intake, anthropometric and laboratory variables was performed in the beginning and after the 8-month intervention for all participants. There was no significant change in oxidative stress biomarkers in women following 8 months intervention. However, in men, final values of total antioxidant capacity, compared to the initial ones, showed a significant decrease in (p = 0.01) which was accompanied by a significant increase in superoxide dismutase (p = 0.002). It could be concluded that although the short-term period (8 months) of extra iron intake did not show severe effects of lipid per oxidation, significant changes of serum iron and some oxidative stress indices suggested that fortification of flour with iron among non-anemic adults in the long term was not without adverse effects. PMID:24655144

  16. Physicochemical and functional properties of yeast fermented brown rice flour.

    PubMed

    Ilowefah, Muna; Bakar, Jamilah; Ghazali, Hasanah M; Mediani, Ahmed; Muhammad, Kharidah

    2015-09-01

    In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness of BRF were increased after fermentation. In contrast, its swelling power, water solubility index, hot paste viscosity, breakdown, and setback significantly decreased. Microstructure of BRF was also influenced, where its starch granules released from its enclosed structure after fermentation. This investigation shows evidence that yeast fermentation modified the functionality of BRF and can be used as a functional food ingredient. PMID:26344967

  17. Susceptibility of Two Strains of the Confused Flour Beetle (Coleoptera: Tenebrionidae) Following Phosphine Structural Mill Fumigation: Effects of Concentration, Temperature, and Flour Deposits.

    PubMed

    Aulicky, R; Stejskal, V; Frydova, B; Athanassiou, C G

    2015-12-01

    In this study, we evaluated phosphine efficacy against two strains of the confused flour beetle, Tribolium confusum Jacquelin du Val (Coleoptera: Tenebrionidae), one laboratory strain, with no previous exposure to phosphine, and one field strain, originated from the flour mill on which we performed the fumigation. The standard Detia Degesh Phosphine Resistance Kit showed that the adults of the field strain of T. confusum required 4.4 × longer time to be knocked down than the laboratory strain. In order to assess the efficacy of phosphine in the field against these strains, aluminium phosphide (AlP) was applied in a flour mill in Czech Republic, in 2014. In this application, temperature among the six floors of the flour mill varied between 20 and 30°C, relative humidity (RH) between 44 and 78%, and phosphine concentration-time-products (CtP) between 24 and 38 g.m(-3).h(-1). Moreover, the insects were bioassayed in dishes that contained either no commodity or 1, 3, and 5 cm of flour. Nevertheless, despite these variations, all adults and larvae from both strains were dead, regardless of the floor, the quantity of the commodity, and the conditions prevailing. However, larval emergence from eggs that were used in the bioassays for both strains was recorded in some of the locations tested. In addition, larval emergence was negatively correlated with both temperature and RH. At the same time, emergence was generally similar between strains. The results of the present study illustrate that highly visible dead adults and larvae after the application of phosphine falsely imply good fumigation efficacy, given that a considerable number of eggs are very likely to survive in a wider range of conditions, and the concomitant larval emergence may result in rapid population grown right after the fumigation. PMID:26454878

  18. In vitro Cultured Primary Roots Derived from Stem Segments of Cassava (Manihot esculenta) Can Behave Like Storage Organs

    PubMed Central

    Medina, Ricardo D.; Faloci, Mirta M.; Gonzalez, Ana M.; Mroginski, Luis A.

    2007-01-01

    Background and Aims Cassava (Manihot esculenta) has three adventitious root types: primary and secondary fibrous roots, and storage roots. Different adventitious root types can also regenerate from in vitro cultured segments. The aim of this study was to investigate aspects of in vitro production of storage roots. Methods Morphological and anatomical analyses were performed to identify and differentiate each root type. Twenty-nine clones were assayed to determine the effect of genotype on the capacity to form storage roots in vitro. The effects of cytokinins and auxins on the formation of storage roots in vitro were also examined. Key Results Primary roots formed in vitro and in vivo had similar tissue kinds; however, storage roots formed in vitro exhibited physiological specialization for storing starch. The only consistent diagnostic feature between secondary fibrous and storage roots was their functional differentiation. Anatomical analysis of the storage roots formed in vitro showed that radial expansion as a consequence of massive proliferation and enlargement of parenchymatous cells occurred in the middle cortex, but not from cambial activity as in roots formed in vivo. Cortical expansion could be related to dilatation growth favoured by hormone treatments. Starch deposition of storage roots formed in vitro was confined to cortical tissue and occurred earlier than in storage roots formed in vivo. Auxin and cytokinin supplementation were absolutely required for in vitro storage root regeneration; these roots were not able to develop secondary growth, but formed a tissue competent for starch storing. MS medium with 5 % sucrose plus 0·54 μm 1-naphthaleneacetic acid and 0·44 μm 6-benzylaminopurine was one of the most effective in stimulating the storage root formation. Genotypes differed significantly in their capacity to produce storage roots in vitro. Storage root formation was considerably affected by the segment's primary position and strongly

  19. Production of microbial medium from defatted brebra (Milletia ferruginea) seed flour to substitute commercial peptone agar

    PubMed Central

    Andualem, Berhanu; Gessesse, Amare

    2013-01-01

    Objective To investigate and optimize microbial media that substitute peptone agar using brebra seed defatted flour. Methods 'Defatted process, inoculums preparation, evaluation of bacterial growth, preparation of cooked and hydrolyzed media and growth turbidity of tested bacteria were determined. Results Two percent defatted flour was found to be suitable concentration for the growth of pathogenic bacteria: Escherichia coli (ATCC 25922) (E. coli), Pseudomonas aeruginosa (ATCC 27853), Salmonella (NCTC 8385) and Shigella flexneri (ATCC 12022) (S. flexneri), while 3% defatted flour was suitable for Staphylococcus aureus (ATCC 25923) (S. aureus). E. coli (93±1) and S. flexneri (524±1) colony count were significantly (P≤0.05) greater in defatted flour without supplement than in supplemented medium. E. coli [(3.72×109±2) CFU/mL], S. aureus [(7.4×109±2) CFU/mL], S. flexneri [(4.03×109±2) CFU/mL] and Salmonella [(2.37×109±1) CFU/mL] in non-hydrolyzed sample were statistically (P≤0.05) greater than hydrolyzed one and commercial peptone agar. Colony count of Salmonella [(4.55×109±3) CFU/mL], S. flexneri [(5.40×109±3) CFU/mL] and Lyesria moncytogenes (ATCC 19116) [(5.4×109±3) CFU/mL] on raw defatted flour agar was significantly (P≤0.05) greater than cooked defatted flour and commercial peptone agar. Biomass of E. coli, S. aureus, Salmonella and Enterococcus faecalis in non-hydrolyzed defatted flour is highly increased over hydrolyzed defatted flour and commercial peptone broth. Conclusions The defatted flour agar was found to be better microbial media or comparable with peptone agar. The substances in it can serve as sources of carbon, nitrogen, vitamins and minerals that are essential to support the growth of microorganisms without any supplements. Currently, all supplements of peptone agar are very expensive in the market. PMID:24075344

  20. [Quantification of Wood Flour and Polypropylene in Chinese Fir/Polypropylene Composites by FTIR].

    PubMed

    Lao, Wan-li; Li, Gai-yun; Zhou, Qun; Qin, Te-fu

    2015-06-01

    The ratio of wood and plastic in Wood Plastic Composites (WPCss) influences quality and price, but traditional thermochemical methods cannot rapidly and accurately quantify the ratio of wood/PP in WPCss. This paper was addressed to investigate the feasibility of quantifying the wood flour content and plastic content in WPCss by Fourier Transform Infrared (FTIR) spectroscopy. With Chinese fir, polypropylene (PP) and other additives as raw materials, 13 WPCs samples with different wood flour contents, ranging from 9.8% to 61.5%, were prepared by modifying wood flour, mixing materials and extrusion pelletizing. The samples were analyzed by FTIR with the KBr pellets technique. The absorption peaks of WPCss at 1059, 1 033 and 1 740 cm(-1) are considered as characteristic of Chinese fir, and the absorption peaks at 1 377, 2 839 and 841 cm(-1) are typical of PP by comparing the spectra of WPCss with that of Chinese fir, PP and other additives. The relationship between the wood flour content, PP content in WPCss and their characteristic IR peaks height ratio was established. The results show that there is a strong linear correlation between the wood flour content in WPCss and I1 059/l 1 377/I1 033, /I1377, R2 are 0.992 and 0.993 respectively; there is a high linear correlation between the PP content in WPCss and I1 377/I1 740, I2 839 /I1 740 R2 are 0.985 and 0.981, respectively. Quantitative methods of the wood flour content and PP content in WPCss by FTIR were developed, the predictive equations of the wood flour content in WPCss are y = 53.297x-9. 107 and y = 55.922x-10.238, the predictive equations of the PP content in WPCss are y = 6.828 5x+5.403 6 and y = 8.719 7x+3.295 8. The results of the accuracy test and precision test show that the method has strong repeatability and high accuracy. The average prediction relative deviations of the wood flour content and PP content in WPCss are about 5%. The prediction accuracy has been improved remarkably, compared to