Chilean hazelnut butter,a new alternative for consumers

Four formulations of Chilean hazelnut butter were prepared containing Chilean hazelnut paste and 5%, 10%, 15% and 20% margarine. As the level of margarine was increased to 20%, the protein and crude fiber content decreased markedly, while those of moisture, crude fat and calories increased. After 90 days of storage, neither the samples stored at 5°C nor those stored at 15°C showed any objectionable effects both from the bacteriological and chemical point of view. Sensory analyses, including quality and acceptability studies, were performed on the various blends. Flavor, color and taste were improved by the addition of margarine to the butter formulas. It is concluded, therefore, that Chilean hazelnut butter represents a new and interesting alternative for human nourishment.     

利生源牌王浆花粉产品中化学成分的含量测定

目的：测定王浆花粉产品中化学成分的含量；方法：采用三氯化铝-醋酸钠比色法，以芦丁作为对照品，测定总黄酮的含量，用药典方法测定水分含量、醚提物含量、醇提物含量；结果：王浆花粉产品中总黄酮的含量为0．2393％（脱色前）或0．2447％（脱色后），水分含量24．48％，醚提物含量10．80％，醇提物含量41．77％；结论：用三氯化铝-醋酸钠比色法测定工浆花粉产品中总黄酮含量简便、准确。     

Studies on green gram (Phaseolus aureus) protein concentrate and flour

Protein isolate from green gram (Phaseolus aureus) was prepared and the chemical composition was determined. It contained 64.04% protein, 1.8% total lipids, 27.64% total carbohydrates, 1.68% crude fibre and 4.84% ash. Iron, calcium, magnesium, copper, zinc, potassium and sodium were determined. The limiting amino acid in the protein isolate was lysine. In vitro digestibility pepsin followed the pancretion was the highest and the lowest was the digestion by pepsin alone. Water absorption, oil absorption, emulsion capacity and nitrogen solubility index (NSI) of the protein isolate were 2.26g/g, 1.24g/g, 31.4g/g and 6.8g/g, respectively. For comparison the same functional properties were determined for the flour of green gram. Replacing 5 and 10% of the wheat flour with green gram flour improved the mixing properties of dough and produced good acceptable bread. However, the addition of 15% green gram flour weakened the dough and lowered the quality of bread. Replacing 2.5, 5 and 7.5% of wheat flour with protein concentrate also weakened the mixing properties of the wheat dough and decreased the bread quality.     

Nutritional quality of chickpea (Cicer arietinum L.): current status and future research needs

The nutritional composition and the affects of processing and storage and anti-nutrients on nutritional value of chickpeas are reviewed. Future research needs are discussed.Submitted as J.A. No. 431 by the International Crops Research Institute for the Semi-Arid Tropics (ICRASAT).     

Three edible wild mushrooms from Nigeria: Their proximate and mineral composition

The pilei (caps) and the stipes (stalks) of the button and early open-cap (cup) stages ofLentinus subnudus, Psathyrella atroumbonata andTermitomyces striatus were assayed separately for their proximate and mineral composition. The differences observed in the contents of some of the proximate components seem to be related to species and mushroom parts.P. atroumbonata was richest in crude and true protein,L. subnudus was richer in crude fiber, ash and carbohydrates. Mineral contents appeared to be dependent on type and parts of the mushrooms analysed. The three mushrooms were good sources of magnesium, zinc and iron.L. subnudus contained between 14.83 and 20.00 ppm of iron,P. atroumbonata contained between 20.01 and 22.09 ppm andT. striatus contained between 17.13 and 22.93 ppm of iron. The pilei ofP. atroumbonata andT. striatus are very good sources of zinc. Zinc contents for the pilei ofP. atroumbonata were 63.81 and 64.94 ppm respectively. Zinc contents forT. striatus were 90.45 and 92.49 ppm respectively.     

Amino acid compositions of different protein fractions in developing grains of NP 113 barley and its high lysine Notch-2 mutant

The percent distributions of protein fractions namely albumin + globulin, prolamine and glutelin were studied in developing grains of NP 113 barley and its high lysine mutant Notch-2. During development the percentage of albumin + globulin fraction decreased in NP 113, while those of prolamine and glutelin remained unchanged. The increase in prolamine was substantial from 24 to 31DAA. In Notch-2 the trend followed by albumin + globulin and prolamine was like that in NP 113, while the glutelin fraction showed an increase as compared to 10 DAA. The percent of albumin + globulin was slightly higher in Notch-2 as compared to NP 113. The absolute amount (mg/grain) of all the protein fractions increased during development in both NP 113 and its mutant Notch-2. During the grain development the prolamine content was substantially lower in the mutant than in the parent NP 113. The albumin + globulin content per endosperm was in general also higher in NP 113 than Notch-2. Amino acid analysis of the protein fractions did not reveal significant changes in lysine between NP 113 and Notch-2. Thus, the improvement in lysine in the mutant is primarily due to reduced synthesis of the prolamine fraction and not due to an increase in lysine in the mutant hordein fraction. Part of the improvemenht in lysine may also be due to increase in the percentage of albumin + globulin fractions which is lysine rich.Part of the Ph.D thesis submitted by S. Joshi to P.G. School, IARI, New Delhi.     

The oil content and fatty acid composition of various genotypes of cauliflower,turnip and radish

Seeds of thirteen genotypes of cauliflower, four of turnip and seven of radish were analysed for oil content and fatty acid composition. Turnip and radish had higher oil content as compared to cauliflower. Oleic, linoleic + eicosenoic and erucic acids were the major fatty acids in the oils of these seeds. Levels of erucic acid were in the order of radish < turnip < cauliflower. Compared to cauliflower and turnip seeds, radish seeds contained higher amounts of palmitic, oleic, and linolenic + eicosenoic acids and lower amounts of linoleic and erucic acids.     

Proximate composition and selected functional properties of Detarium microcarpum

The proximate composition and functional properties of Detariummicrocarpum seed flour were evaluated. The dehulled seed flour contained3.5% moisture, 3.5% ash, 2.9% crude fiber, 15% crude fat, 37.1% crude protein and 39%carbohydrate. Functional properties showed bulk densityof 0.86 g/cm³ for dehulled and 0.92 g/cm³ for undehulled flour.Water absorption capacity was 4.9 g/g for dehulled and 5.1 g/g forundehulled seed flour; oil absorption capacity was 0.75 g/g for dehulled.The emulsion activity was 4.4% and 4.3% for dehulled and undehulled,respectively. The results obtained above showed that the Detariummicrocarpum seed flours have good nutritional quality and the functionalproperties confirmed their suitability for use in various food preparations.As a result, its present limited use should be expanded into additionalopportunities.     

冬季亚麻杂草种类危害及防除研究

本文调查研究了州内亚麻种植地区的田块杂草种类、分布和发生规律。查清杂草共有101种，隶属25科，发生危害重的有7科26种，占25．74％；双子叶杂草77种，占76．23％，单子叶杂草22种，占21．78％，蕨类杂草2种，占1．98％。一年生杂草42种，占42．58％，越年或一年生杂草29种，占28．7l％，多年生杂草30种，占29．7l％。杂草随亚麻的播种而生长，至枞形期达最高峰，88—1231株／m^2。防治上在亚麻枞形期（株高5—10cm）、杂草2—3叶期选择50％敌草隆＋5％精喹禾灵或50％敌草隆＋56％二甲四氯钠盐，兑水喷雾，防除效果达90％以上。