Effect of domestic processing on the cooking time,nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p<0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.     

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

The present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective’s forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality.     

农业利用对东北黑土黏粒矿物组成及养分的影响

为了明确农业利用对土壤的黏粒矿物组成差异及养分的影响;通过在东北黑土定点和历时8年的现代农业开垦利用,以研究东北黑土的黏粒矿物组成差异及养分的影响;经过8年的农业开垦利用后,东北黑土的风化进程加强,0.002～0.02 mm粉粒含量显著降低(F=5.84>P0.01=0.026),而黏粒含量因水土流失,增加未达到显著;土壤交换性离子活性较强,酸化程度加重,有机质含量降低,对养分保蓄能力明显下降。土壤中的伊利石含量极显著降低(F=11.25>P0.01=0.003),而高岭石和蒙脱石含量极显著增加(F=11.67>P0.01=0.003;F=13.89>P0.01=0.001),S/I混层矿物含量也较8年前的高;土壤黏粒矿物是极为敏感的胶体类型,它的改变会影响土壤肥力特征。     

Identification and nutrient composition of indigenous vegetables of Tanzania

Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.7 mg/100 g of vitamin C, calcium and iron, respectively, were recorded. Protein content ranged from 0.6 to 5.0 and fat content 0.1 to 1.0 percent. Generally most of the vegetables were preferred by 50 to 90 percent of the persons surveyed.     

Changes in sugar,ash and minerals in four guava cultivars during ripening

Investigation of four guava cultivars showed that when the fruits were harvested at different stages of growth and development, total sugars increased slowly during the initial growing period followed by rapid increase during maturation and repining for all cultivars. The maximum level varied from 7.5 to 26.9%. Individual sugars: (fructose, glucose and sucrose) increased slowly during the initial growing period followed by rapid increase during maturation and ripening for all cultivars. The cultivars differed in their final sugar content; fructose varied from 5.6 to 7.7%, glucose from 1.9 to 18.1%, and sucrose from 6.2 to 7.8%. Total ash for all cultivars decreased slowly during the initial growing period followed by a sudden increase in the latter stage of maturation and ripening, with maximum level varying from 5.2 to 7.9%. Minerals: Ca, Mg, Na, K and P, for all cultivars decreased slowly during all stages of development. These results suggest that when guava fruits were picked 106–126 days after fruit set it ensures sufficient amount of total sugars and appreciable amount of minerals.     

影响畜禽矿物质利用的抗营养因子

文章叙述了植酸、棉酚、单宁、硫代葡萄糖甙、草酸、粗纤维这些抗营养因子对动物体在矿物质吸收中的影响,为今后科学组织畜牧业生产提供参考。     

Characteristics of some almond kernel and oils

The proximate properties, the fatty acid and mineral contents of different almond kernel varieties were determined. The crude protein contents of kernels ranged between 12.7% (guara) and 16.3% (cristomorto). The oil yields from these kernels were established between 48.8% (cristomorto) and 55.7% (ferragnes). The acidity value of oils were found between 1.389 and 3.559%. In addition, peroxide values were established between 7.586 (nonpareil) and 15.590 mequiv./kg (cristomorto). The major fatty acids of almond kernel oils were oleic (72.5–79.9%), linoleic (13.5–19.8%) and palmitic acids (5.9–6.7%). The predominant mineral in most kernel was potassium (13.1–15.1 mg/100 g). The mineral contents of the kernels were established as 7.94–9.38 mg/100 g potassium, 2.9–4.0 mg/100 g magnesium and 1.84–2.94 mg/100 g calcium. From the results of the present study, it can be concluded that the kernels of almond varieties are being potential sources of valuable oil which might be used for edible and other industrial applications.     

黑龙江省不同类型土壤微量元素含量及对稻米品质的影响

采用单因素方法研究黑龙江省不同类型土壤铜、锰、铁、锌微量元素含量与稻米子粒铜、锰、铁、锌微量元素的关系及其对稻米品质的影响。结果表明,不同类型土壤铜含量顺序为白浆土>黑土>草甸土>盐碱土,锰和铁的含量顺序与铜一致,锌的含量则是黑土>白浆土>草甸土>盐碱土。土壤中的铜、锰、铁、锌含量与水稻子粒中各微量元素含量达极显著正相关;水稻子粒中铜、锰、铁、锌含量高,稻米整精米率、长宽比和食味评分降低,蛋白质含量和垩白粒率升高;各微量元素对于稻米出糙率和直链淀粉含量的影响不一致,子粒中铜、锰、铁含量高,稻米出糙率高,锌含量与稻米出糙率则相反,各微量元素对于稻米的出糙率影响不大,铜和锌含量低,锰和铁含量高,稻米的直链淀粉含量高,子粒中各微量元素与稻米品质指标的关系间接反映出各类土壤微量元素含量与稻米品质指标的关系。     

Changes in chemical composition,minerals and amino acids during seed growth and development of four safflower cultivars

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. Thereafter, these parameters started to decline gradually with time. The cultivars differed in their final values; oil content of the seeds varied from 10.90 to 45.40%, moisture varied from 4.20 to 8.10% and from 8.50 to 11.10%, protein from 12.10 to 20.30% and from 13.40 to 29.60%, ash from 2.30 to 5.40% and from 2.80 to 6.50%, for the seeds and defatted meal, respectively. Crude fiber for the defatted meal was found to vary from 29.50 to 38.60%. Carbohydrate for all cultivars decreased rapidly up to day 40 with final values varying from 28.10 to 63.30% and from 56.70 to 70.30% for the seeds and defatted meal, respectively. Mineral content (Cu, Zn, Fe, Mg, Mn) fluctuated while phosphorus content significantly increased with time for all cultivars. Amino acid content of the defatted meal increased with time up to day 30 after which it started to decline gradually for all cultivars.     

土壤矿物质吸附砷的研究进展

砷是一种有毒的重金属元素,由于自然和人为的原因,世界上的许多国家存在砷污染问题,因此有关砷污染的研究与控制日益受到人们的关注。本文介绍了土壤砷污染的产生原因及污染状况,重点集中在探讨土壤中的各种矿物质对砷吸附行为的作用机理。这些矿物质包括铁铝氧化物和氢氧化物、锰氧化物、黏土矿物和碳酸盐类。关于砷在各类矿物质上的吸附机理,普遍接受的观点认为:砷氧阴离子与矿物质的表面发生了配位体交换过程并通过共价键的作用,形成了表面配位体。表面配位体以内层双齿双核鳌合形式为主,受矿物质的种类、pH值和氧化还原电位等因素的影响,外层吸附和其他鳌合状态可能存在。砷在土壤矿物质上的吸附效果强烈依赖于体系的pH值,这与吸附的理论模型和数学计算结果相一致。矿物质的种类、组成、结晶状态和表面积等影响了砷的吸附过程和吸附效果。土壤中存在的各种阴阳离子通过与砷阴离子竞争吸附位而影响砷在矿物质上的吸附。