Published in Plant Foods for Human Nutrition
The microflora of white yam ( Dioscorea rotundata L.) slices fermented anaerobically in 1.5 percent brine for five days at room temperature were studied. The hydrolysis of the carbohydrate and the subsequent conversion of sugars and minerals by the fermenting microbes contributed much to the increased microbial load especially within the first 72 h...
Published in Plant Foods for Human Nutrition
Seven seed samples of J. curcas, both in raw and roasted state, sold in some villages in Quintana Roo state, Mexico for human consumption were analyzed for physical characteristics, nutrients and antinutrients. The average seed weight varied from 0.53 to 0.74 g and kernel weight as proportion of raw seed weight was from 61 to 66%. The contents of c...
Published in Plant Foods for Human Nutrition
Micromineral contents were estimated in commonly consumed green leafy vegetables: Koyyathotakura and Peddathotakura (varieties of Amaranthus species); Erragogu and Tellagogu (variety of Hibiscus species) Gangabayalakura and palak at three different stages of maturity. Varietal differences were also observed. The results of the study showed that as ...
Published in Plant Foods for Human Nutrition
A simple method for improving the nutritive quality of canola and high glucosinolate rapeseed meals for monogastric animals (chicks) was developed; the meals were mixed with NaHCO3 and NH4HCO3, then heated in a conventional oven. Chicks fed untreated canola or rapeseed meals gained less weight than those fed a soybean meal diet, whereas chicks fed ...
Published in Plant Foods for Human Nutrition
The traditional process for the retting of melon pulp and microbiological characteristics in the recovery of melon seeds ( Colocynthis citrullus L.) were investigated. Melon pods were sliced open and exposed for seven days. The pulp underwent a natural fermentation that was characterised by the growth of microorganisms to 108–1010 cfu/g. The pH flu...
Published in Plant Foods for Human Nutrition
In the western Sahel, indigenous plants become important staples when cereal harvests are inadequate to support populations inhabiting that region of Africa. The purpose of this study was to assess the nutrient content of several of these edible wild plants. The leaves of the following seven plant foods were analyzed: Ziziphus mauritiana, Cerathoth...
Published in Plant Foods for Human Nutrition
Scanning electron microscope (SEM) pictures of small millet starch granules showed more large polygonal and few small spherical or polygonal granules. The granules of small millets resembled those of rice starch granules. The size of the starch granules ranged from 0.8–10 μm. The size of the granules was larger in barnyard millet and smaller in pro...
Published in Plant Foods for Human Nutrition
The effects of guar gum derived from the endosperm of Cyamopsis tetragonoloba (75% soluble fiber, 7.6% insoluble fiber, 2.16% crude protein, 0.78% total lipids, 0.54% ash and 9.55% moisture) on food intake, levels of blood serum cholesterol, triacylglycerols, glucose and LDL and HDL-cholesterol were studied. The effects of guar gum on indices of pr...
Published in Plant Foods for Human Nutrition
A review of literature on wheat minerals is presented. Varietal and environmental differences are discussed. Mineral content differences in some wheat products are reported. The factors which affect the binding capacity of minerals to fiber are discussed. This review describes the agronomic factors which affect the mineral content of wheat.
Published in Plant Foods for Human Nutrition
Investigation of four safflower ( Carthamus tinctorius L.) cultivars (S208, S400, S541 and S303) showed that when the seeds were harvested at different stages of growth and development (10, 20, 30, and 40 days) after flowering, moisture content significantly decreased with time. Oil, protein, ash and crude fiber were increased up to day 30. Thereaf...
