The feeding value of roasted castor oil bean (Ricinus communis) to growing chicks

A nutritive evaluation of roasted castor oil bean (Ricinus communis) was made using 150 day old crossbred progeny of barred Plymouth rock × Nigerian local chicken. The chicks were divided into five groups of 30 birds each. Each group was fed one of five iso-nitrogenous and iso-caloric diets A, B, C, D and E containing 0% (control), 10% non-roasted castor oil bean seeds (NRCOB), or 10, 15 or 20% roasted castor oil bean seeds (RCOB), respectively. Roasting was done at 140°C for 20 minutes in order to destroy the ricin component of the castor oil bean seed. There were significant (P<0.05) differences in average feed intake, daily gain, and feed conversion ratio between birds among the treatments. The best results were obtained with inclusion of RCOB at the 10% level. The birds fed the 20% roasted bean diets had the worst performance. The diet containing the 10% NRCOB supported little or no growth, and also resulted in a high mortality (83%) among the birds. There were no significant (P<0.05) differences in mortality rates between the control diet and the other diets containing RCOB.     

Production and chemical evaluation of some food condiments of Nigeria

The study was aimed at investigating the nutrient and tannin composition of fermented legume seeds (oil bean, castor oil bean and African locust bean) used as food condiments in Nigeria. The legume seeds were purchased from local retailers, cleaned and subjected to varied fermentation periods. Standard assay techniques were adopted to analyze the parameters selected for use. The 4-day fermentation period caused the highest increases in protein and tannin and decreases in ash, lipids and non-protein nitrogen (NPN). The pulp of African locust bean had more protein an ash and the oil bean seeds less lipids and NPN. Fermentation times had varied effects on mineral levels. Fermentation for 4 d increased zinc, sodium and phosphorus except sodium for the African locust bean. The pulp had lower Zn and phosphorus than the seed. Fermentation for 4 d offers a greater advantage over other periods for production of nutritious and cheap food condiments in Nigeria.     

An Evaluation of the Microflora Associated with Fermented African Oil Bean (Pentaclethra Macrophylla Bentham) Seeds During Ugba Production

The microorganisms associated with fermented African oil bean (Pentaclethra macrophylla Bentham) seed during ugba production was studied. Only bacteria were isolated from the ugba samples used. Although the bacteria included Bacillus spp., Lactobacillus spp., Staphylococcus spp., Micrococcus spp. and members of the family Enterobacteriaceae, only the Bacillus spp. were found to ferment African oil bean seeds to ugba. Bacillus spp. were the predominant microorganisms present, constituting over 95% of the total microbial population density. An increase in the number of Bacillus cells of about 2 log units daily, which attained a maximum density of log₁₀ 9.00 - log₁₀ 11.90 cfu/g after 3 days was observed. Contrarily, the Lactobacillus spp. increased minimally and attained a maximum value of log₁₀ 4.20 - log₁₀ 6.35 cfu/g within the same period. The Staphylococcus spp., Micrococcus spp. and the members of the family Enterobacteriaceae remained fairly steady in number for 24h, increased slightly till the 3rd day followed by exponential increases which attained maximum values of between log₁₀ 9.20 - log₁₀ 11.00, about the 7th day. Bacillus spp. cells also had the highest protease activities which were significantly (p < 0.05) higher than the values for the other bacterial isolates. The Bacillus spp. responsible for the fermentation of African oil bean seeds to ugba were identified as Bacillus coagulans, B. macerans, B. megaterium, B. pumilis and B. subtilis.     

Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds

Seeds of African locust bean, melon, castor oil bean and soybean were processed and fermented for 3 days to produce local condiments in the laboratory with a method that simulated the traditional production process. Microorganisms associated with their fermentation and the organoleptic properties of the products were compared.Altogether, seven species of bacteria were involved in the fermentation. These included fiveBacillus spp. and one species each ofPseudomonas andStaphylococcus. Their occurrence vary between the seeds on the different days of fermentation. However,Bacillus spp. were present in all the seeds throughout the fermentation period. The sensory evaluation preference rating for the four products was highest for soybean condiment, followed by that made from locust bean. Melon condiment was the least preferred among the four products. Statistical analysis showed that there were significant differences (P0.05) among the four products for each of the four organoleptic properties evaluated by the judges and also for titratable acidity. Glutamic acid level of soybean condiment was highest (0.31%) among the four products with that of melon being the lowest (0.04%). These results could serve as useful indices for the development of starter culture and optimization of production process in commercializing the production of these local condiments.     

Effects of debittering methods on the proximate composition,organoleptic and functional properties of sesame (Sesamum indicum L.) seed flour

Sesame seeds were boiled and allowed to sprout under ambient condition (30±2 °C) with an objective to reduce or eliminate the bitter taste associated with them. The untreated seeds were used as a control. The proximate composition, functional and organoleptic properties of defatted sesame flour were assessed at room temperature. There was a slight increase (about 10%) in protein content of sprouted seeds. The foaming capacity of flours from untreated, sprouted and boiled seeds were 34.6, 38.5 and 11.5%, respectively. The flour from the boiled seeds had the highest foam stability. Flours from untreated or sprouted seeds, gelation started at the least concentration of 6% whereas that from boiled seed was 11%. The emulsion capacity of flours from the untreated or sprouted seeds was the same (27.6 g oil/g sample) while that from boiled seeds was 12.9 g oil/g sample. Emulsion stability with prolonged storage appeared to be more with flours from the sprouted or boiled seeds than that from the untreated ones. The water absorption properties of flours from the untreated, sprouted and boiled seeds were 8.0, 5.9 and 6.5 g H₂O/g sample, respectively whereas the oil absorption capacity same (5.9 g oil/g sample). The bitter taste in flours from the untreated or sprouted was high. The bitter taste was not detected in flour from boiled seeds and the functional properties of the flour were not deleteriously affected except foaming and emulsion capacity. Therefore, this boiling method of debittering sesame seed could be practised. The quality of sesame flour obtained with this boiling method could still serve its role in traditional dishes and in the formulation of some other conventional food products.     

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

Flour samples were prepared from dehulled and undehulledsweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineralcontent 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 orangeseeds had least gelation concentrations of 10 and 12%(w/v), respectively. Water absorption capacity for thedefatted and undefatted dehulled flour samples were 240and 220%, respectively. Defatting improved oil absorptioncapacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreasedfollowing defatting of flour. Foam prepared from defattedflour was less stable than that from full-fat flour.Incorporation of NaCl up to 0.2 M improved the foamingcapacity of orange seed flour.     

Studies on the adaptability of winged bean (Psophocarpus tetragonolobus (L.) DC) to marginal soil conditions under semi-arid sub tropics

A cultivation trial of winged bean under its popularisation programme has been undertaken on marginal sodic soils. The study showed no abnormality at any stage of the culture and the food value of the produce was concurrent with those reported in literature. The seed production (0.7–1.56 tons/hectare) was in accordance with the average yield obtained in other tropical countries. The highest seed yield (2.199 tons/hectare) was obtained when the seeds were sown at 32.4 cm² spacing. Staked crops yielded 73% more seeds. The oil (18%), free from parinaric acid, and protein (28.8% on the seed) contents of the seed tally with the values reported elsewhere. The seed oil can be stored for a longer time without any change in its quality.     

Effects of cooking and screw-pressing on functional properties of protein in milkweed (Asclepias spp.) seed meals and press cakes

This study determined the effects of oil processing conditions on functional properties of milkweed seed proteins to evaluate their potential for value-added uses. Flaked milkweed seeds were cooked at 82 °C (180 °F) for 30, 60 or 90 min in the seed conditioner, and then screw-pressed to extract the oil. Proximate composition and protein functional properties of cooked flakes and press cakes were determined and compared with those of unprocessed ground, defatted milkweed seeds. Milkweed seed protein was most soluble at the pH range of 7–10, had excellent emulsifying properties, and produced substantial but highly unstable foams. Heat applied during seed cooking and screw-pressing did not reduce protein solubility and improved emulsifying, foaming, and water-holding capacities. Emulsifying capacity was much higher at pH 10 than at pH 7. These results showed that the protein in both the milkweed seed and its press cake from oil processing has useful functional properties that could be utilized in applications such as paint emulsifier and adhesive extender.     

Method for analysis of fatty acid distribution and oil content on a single Lesquerella fendleri seed

Lesquerella fendleri is a developing oilseed crop suitable for temperate growing regions in the US. The seed oil is rich in lesquerolic acid (57%) and could serve as a domestic source of hydroxy fatty acids. A method for the analysis of fatty acids and total oil content of a half or single lesquerella seed was developed. Lesquerella seeds are small with 1000 seed weights around 0.6 g (half seed mass of 200–500 μg). Conventional analytical balances provide mass accuracy to ±40 μg which fails to provide sufficient accuracy/precession (4–40% mass error) for the initial seed mass. A microbalance which measures to ±2 μg provided good reproducibility in initial seed weights but was not suitable for mass balance of the extracted oil. A normal phase HPLC coupled to an evaporative light scattering detector gave good response for oil in the mass range of 22 μg to 110 μg/mL. Therefore, micelle concentrations from single or half seed extractions could be determined with good reproducibility. This method was then evaluated on bulk seed that had been fractionated on a gravity table. Gravity table fractionation of L. fendleri seeds obtained from a large field plot provided seven fractions with increasing bulk density. These fractions were then analyzed in sets of 30 individual seeds and as an aggregate of 50 seeds. Oil content for individual seeds varied widely (15.6–44.2%) as did lesquerolic acid content (42.2–63.7%). The mean oil content increased (27–33%) with increasing bulk density (684–745 g/L). The mean lesquerolic acid content did not correlate with bulk density.     

Functional properties of protein from Lesquerella fendleri seed and press cake from oil processing

This investigation determined the functional properties of protein in Lesquerella fendleri seed and press cake from oil processing. L. fendleri seeds were heat-treated at 82 °C (180 °F) during 120 min residence time in the seed conditioner, and then screw-pressed to extract the oil. Unprocessed ground, defatted lesquerella seeds and press cakes were analyzed for proximate composition and protein functional properties. Protein from unprocessed lesquerella seed showed the greatest solubility (≥60%) at pH 2 and 10 and was least soluble (25%) at pH 5.5–7. Unprocessed lesquerella protein also had high surface hydrophobicity index (S_o), as well as, excellent foaming capacity and stability, emulsifying properties, and water-holding capacity (WHC) at pH 7. Protein solubility profile of the press cake showed up to 50% reduction in soluble proteins at nearly all pH levels, indicating heat denaturation during cooking and screw-pressing. Foaming capacity of the press cake protein decreased slightly, but foam stability was completely lost. Press cake protein also had markedly reduced values for S_o, emulsifying properties and WHC, further confirming lesquerella protein’s sensitivity to heat treatment.     

The physico-chemical properties of the seed and seed oil ofJatropha gossipifolia

The physico-chemical properties of the seed and seed oil ofJatropha gossipifolia were assessed by standard methods. The seed contains 35.8% crude oil of iodine value 107.25, 13.40% protein, 9.25% fibre, 30.32% carbohydrate and 6.0 g/kg saponins. The fatty acid composition of the seed oil was determined by GC-MS. Caprylic, myristic, palmitoleic, palmitic, oleic, stearic, linoleic, vernolic, arachidic, behenic and lignoceric acids were found.     

Digestibility of proteins and starch (in vitro) of amphidiploids (black gram×mung bean) as affected by domestic processing and cooking

The effects of different domestic processing and cooking methods on starch digestibility (in vitro) and protein digestibility (in vitro) of four strains of amphidiploids (black gram×mung bean) were investigated. An increase of 35 to 48% and 22 to 25% was observed in starch digestibility and protein digestibility, respectively, when the seed of amphidiploids were soaked for 18 h. Cooking (both of unsoaked and soaked seeds) and germination improved significantly the starch digestibility and protein digestibility of all the varieties.     

Oligosaccharides in several Philippine indigenous food legumes: Determination,localization and removal

The oligosaccharide profile of raw mature seeds of seven different legumes indigenous to the Philippines was measured in 70% ethanol extracts of the seeds by thin layer chromatography using HPTLC plates and quantified by a densitometer. Based on the results, the legumes could be ranked according to decreasing oligosaccharide content or flatulence potential as follows: Sam-samping (Clitoria ternatea)>hyacinth bean (Dolichos lablab)> sabawel (Mucuna pruriens)>lima bean (Phaseolus lunatus)>swordbean (Canavalia gladiata)>rice bean (Vigna umbellata)>jack bean (Canavalia ensiformis). Sam-samping had 4.79% total oligosaccharides and hyacinth bean or batao, 3.66%. A jack bean accession had 1.79% oligosaccharides.Simple processing methods were tested to detoxify the oligosaccharides. Soaking the batao seeds had no effect while boiling even resulted in a net 23–31% increase in the levels of raffinose, stachyose and verbascose. On the other hand, two min of dry roasting resulted in complete removal of oligosaccharides whereas germination resulted in about 30–40% decrease after 1 and 2 days, respectively.Part of MS thesis of the senior author.     

Association of growth dynamics, yield components and seed quality in long-term trials covering rapeseed cultivation history at high latitudes

Brassica oilseed yield trend has declined in Finland by over 20% during the last 15 years. Improved genetic yield potential of turnip rape (B. rapa L.) and oilseed rape (B. napus L.) can be better realised with increased understanding of yield determining processes under northernmost growing conditions. This study aimed at (1) determining the genetic improvements in seed yield, yield components, quality traits and duration of the main growth phases and (2) comparing all these traits in turnip rape and oilseed rape. This work is based on the dataset from long-term Official Variety Trials (1976–2006), covering the entire historically relevant period of rapeseed cultivation in Finland. The results indicated that number of seeds per square metre dominated production of high yields, while single seed weight was not correlated with yield. Over the years, seed yields were produced with very different combinations of seed numbers and weights, differing markedly between the two crops. While high seed numbers were required for production of superior seed yields, single seed weights were not particularly high. Environmental variation markedly affected seed yield, seed number per square metre and duration of flowering compared with its effect on single seed weight. Duration of flowering was, however, negatively associated with seed number. Even though seed weight was largely determined by genotype, no marked plant breeding improvements were identified, contrary to those in number of seeds per square metre, seed yield, oil content and oil yield. For oilseed rape the increase in seed yield (41%) was far higher than for turnip rape (19%) without being associated with a longer seed-filling phase and later ripening, but rather the contrary.     

Seed longevity and seedling emergence rate of Urochloa decumbens as influenced by sowing depth in a Cerrado soil

Urochloa decumbens (Signal grass) is an African grass species that is widely used in Brazil for pasture formation, and it has a high potential for invading natural areas. This study evaluated the longevity of U. decumbens seeds in the soil seed bank and the emergence rates of seedlings from different depths. In the greenhouse (natural light; ~25°C), seeds were sown at depths of 0, 1, 2 or 3 cm, in trays filled with sterile soil, to assess seedling emergence. Seeds sowed on the soil surface began to germinate 3 days after sowing. Seeds sowed at depths of 2 and 3 cm germinated 5 days after sowing. No seedlings emerged after 15 days. The seedling emergence rate was 74 ± 7% with no significant difference between sowing depths. In the field, seed longevity was evaluated by burying 60 replicates of 100 seeds at a soil depth of 2–3 cm, in a Cerrado area in the IBGE Ecological Reserve, Brasília. From September 2016 to April 2017, five samples were retrieved monthly to assess seed viability. In September, the viability was 68%, declining to 3% in October; by February, viable seeds were no longer recorded. As U. decumbens flowers in several episodes throughout the year, a soil survey may result in a misleading interpretation of the formation of a permanent soil seed bank.     

Amino acid composition and nutritive quality of proteins in horse bean (Mucuna urens)

Crude protein, amino acid composition and protein quality of horse bean (Mucuna urens) were studied. Crude protein of the defatted bean was 20.2%. Essential amino acid composition was similar to that of isolated soya bean protein.When themucuna flour was given to rats as the sole source of protein, it did not support the growth of rats. The rats lost weight in 28 days and gave negative feed conversion efficiency ratio (FCE) and low apparent digestibility co-efficient.     

Production of African bread-fruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality

Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties ofsoybean and African breadfruit seed based food formulations.Four products consisting of germinated-fermented soy-breadfruitseeds (GFSB), nongerminated-fermented soy-bread-fruit seeds(NGFSB), germinated-nonfermented soy-breadfruit seeds (GNFSB)and nongerminated-nonfermented soy-breadfruit seeds (NGNFSB)were prepared. Phytic acid contents, in vitro protein digestibilities, protein efficiency ratios (PER), net proteinratios (NPR), flavor, appearance and overall acceptabilitywere evaluated. Germination followed by natural lactic fermentation significantly (p < 0.05) reduced the phytic acid by a factor of 11.6 in NGNFSB compared to reductionfactors of 2.1 and 1.5 in GNFSB and NGFSB, respectively.The in vitro protein digestibility (%), PER and NPR valuesof 73.4, 2.46 and 3.62 for GFSB; 71.1, 2.35 and 3.46 for NGFSB;68.7, 2.16 and 3.41 for GNFSB were significantly (p < 0.05)higher than the 64.7, 1.82 and 2.11 for NGNFSB. The meansensory scores were 5.26–5.67 for GNFSB, 4.66–4.94 forNGNFSB, 4.33–4.80 for GFSB and 4.27–4.34 for NGFSB on a7-point rating scale.     

Reproductive efficiency and breeding potential of East African highland (Musa AAA-EA) bananas

The East African highland banana (Musa spp. AAA) is an economically important food crop. The crop is affected by a number of diseases and pests. Genetic improvement of the crop is hindered by very low seed set and poor seed germination. The objective of this study was to compare seed set, seed quality and embryo rescue rates of hybrid seeds obtained from 20 East African highland banana cultivars crossed with a fertile diploid species, Musa acuminata spp. burmannicoides ‘Calcutta 4’, as a male parent. There was great variation in seed set, seed quality and in vitro embryo germination rates among the cultivars. Although 72% (range = 47–88%) of the seeds appeared normal externally characterized by black hard integuments, only 59% (range = 35–81%) contained embryos, of which 9% (range = 0–22%) germinated. This study demonstrated that hard-seededness alone does not signify the presence of an embryo and should not be regarded as a measure of seed fertility in East African highland bananas. Cultivars ‘Entukura’, ‘Enzirabahima’ and ‘Kabucuragye’ of the ‘Nfuuka’ clone set were superior in terms of seed set, presence of seeds with embryos and culturability of embryos. These cultivars are recommended as female parents for a crossing program in the improvement of East African highland bananas. The low embryo rescue rates suggest that hybrid seeds derived from East African highland banana possess factors that cause high embryo abortion. This may be ascribed to endosperm breakdown, which can release toxins.     

Growth,Yield and Quality of Bird-Resistant Sunflower Cultivars Found in Genetic Resources

Abstract

We examined 50 cultivars of sunflower (Helianthus annuus L.) for their resistance to birds in a field experiment to find parental plants for breeding. Two cultivars, Armarvirskij3497 (from Russia) and Line-41 (from Myanmar), had bird-resistant characteristics. The laboratory bird feeding test indicated that the factors associated with bird resistance were globular seed shape and heavy seed coat, because the main bird feeding on sunflower, oriental greenfinch Carduelis sinica, is relatively small and have difficulty pecking large and globular seeds. Although the two cultivars had unfavorable characters such as low tolerance to lodging and late maturity, the oil contents of their seeds was not significantly lower than that in the susceptible cultivar (63M80). The present findings suggest that Armarvirskij3497 and Line-41 are candidate parental materials for breeding bird-resistant sunflower cultivars without losing seed oil productivity.     

橡胶籽的全成分开发与利用

橡胶籽是橡胶树的种子，是橡胶种植业的副产物，其全身都是宝。橡胶籽油、橡胶籽粕、橡胶籽壳等均具较高的开发利用价值。概述了国内外全成分开发橡胶籽的实践，取得的突破性成就，以及存在的问题，展望橡胶籽开发利用的潜力与前景。