Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid,riboflavin and thiamine

Proximate composition, mineral content and the effect of traditional processing practices on the retention of ascorbic acid, riboflavin and thiamine were studied using amaranth, cowpea, peanut, pumpkin and sweetpotato leaves. Results of this study indicated that, crude protein, crude fat, carbohydrate and ash contents were in the range of 20.64–46.56 percent, 2.57–4.34 percent, 35.43–63.50 percent and 8.92–15.69 percent respectively. The mineral content per 100 g of fresh vegetables was in the range of 83.64–229.34 mg, 145.97–780.19 mg, 11.56–21.31 mg, 43.02–110.30 mg, 0.96–5.90 mg and 0.40–2.24 mg for Ca, K, Na, Mg, Fe and Zn respectively. For ascorbic acid, riboflavin and thiamine, concentrations in 100 g of fresh vegetables were in the range of 43.78–89.00 mg, 0.62–1.71 mg and 0.09–0.30 mg respectively. The traditional processing practices of sun/shade drying and storing in ventilated containers resulted in a significant (P<0.05) decrease in ascorbic acid, riboflavin and thiamine for all vegetables. Conventional blanching and cooking for up to 15 minutes resulted in a significant (P<0.05) increase in riboflavin content in cowpea, peanut and pumpkin greens while in amaranth and sweetpotato leaves, thermal processing resulted in a significant (P<0.05) decrease in the vitamin. Based on the results of this study, the vegetables were good dietary sources of minerals, carbohydrate and protein.     

Preparation and fermentation of rice-defatted soy flour blends: Effect on protein,fat and ash content

Rice-defatted soy flour blends prepared in three proportions viz. 40:60, 50:50 and 60:40 were fermented with buttermilk at 25, 30 and 35°C for 12, 18 and 24h. Fermentation of these blends lowered the pH and raised the titratable acidity, maximum drop in pH and rise in titratable acidity being observed at 35°C for 24h. The fermentation either decreased or did not change the protein content of cereal-legume blends. Fat as well as ash content remained unaltered irrespective of temperature and time period of fermentation.     

Oat β-glucan-amylodextrins: Preliminary preparations and biological properties

Amylodextrins with soluble -glucan contents from 1 to 10% were prepared from oats and the hypocholesterolemic properties of the latter were evaluated. The products are called OATRIM and can lower blood cholesterol by replacing animal fats rich in cholesterol in food products and, possibly, by the action of -glucan in the body after consumption. In the chick model, decreased total blood cholesterol also resulted in increases of HDL cholesterol and decreases of LDL cholesterol. Processing conditions were found that gave the maximum amount of -glucan and desirable fat-replacement qualities with the least amount of color and flavor.The mention of firm names or trade products does not imply that they are endorsed or recommended by the US Department of Agriculture over other firms or similar products not mentioned.     

中国野生大豆（G.soja）脂肪含量的多样性及地理分布

根据原产中国各地５１４７份野生大豆种子的脂肪含理分析结果，发现：１．脂肪含量与百粒重呈极显著正相关（ｒ＝０．９４０４＾＊＊＊）。２．４１６２份野生型（百粒重≤２．５ｇ）脂肪含量为９．２３％，５４２份半野生Ⅰ型（百粒重２．５１－５ｇ）为１３．０１％，４４３份半野生Ⅱ型（百粒重＞５ｇ）为１５．２３％。３．野生型脂肪含量与原产地经度（°Ｅ）呈显著负相关（ｒ＝－０．８８６２＾＊＊＊），与原产地纬度呈单峰曲     

猪重组生长激素对不同杂交肥育猪脂肪代谢调控的研究

选用“长雅”去势公猪和母猪各12头，“长约”去势公猪24头，按2×2×2因子设计，每头每天分别注射重组生长激素4mg或0mg28d，测定重组生长激素对猪组织中脂肪酸合成酶的影响，研究脂肪酸合成酶与胴体沉积的关系以及对重组生长激素的反应。结果表明，猪重组生长激素显著（P＜0.05）降低组织中脂肪酸合成酶的活性，组织中脂肪酸合成酶和酮体脂肪量具有极显著（P＜0.01）的正相关关系。猪重组生长激素对猪脂肪酸合成酶和脂肪沉积的影响，具有明显的性别效应。     

始花期追施尿素对菜用大豆品质的影响

选用3个早熟和1个晚熟菜用大豆品种,探讨了始花期不同尿素追施量(0、75、150 kg·hm-2)对菜用大豆籽粒可溶性糖、蛋白质和脂肪积累的影响.结果表明:从鼓粒到籽粒成熟,菜用大豆籽粒的可溶性糖含量总体呈上升趋势,脂肪积累呈现“S”型曲线变化,蛋白质含量总体呈上升趋势,但后期出现小幅下降.早熟品种籽粒的可溶性糖含量在...     

Effect of fat level,mixing pressure and temperature on dough expansion capacity during proving

In this work the effect of fat content on dough aeration during proving was investigated using dynamic dough density measurements. Doughs of three different fat levels (0%, 0.04% and 0.2% flour basis) were mixed under various pressures using a Tweedy mixer and proved at five different temperatures (30, 35, 40, 45 and 50 °C) in the dynamic dough density system. The dough expansion capacity and the time of the gas loss of each dough sample were measured and related to fat level, mixing pressure and proving temperature.     

大豆种子脂肪蛋白质含量与萌发期耐冷性关系初探

1987—1988年,研究60份东北春大豆品种(系)脂肪蛋白质含量与种子萌发期耐低温的关系。二年的结果表明,大豆脂肪含量与发芽势呈极显著正相关(r分别为0.4985和0.5041)。内豆1号、合交83—1698、绥82—203、合辐84—480、合丰27号在低温条件下发芽势明显高于其它供试材料。     

新疆沙蓬籽中脂肪和蛋白质组分的研究

[目的]探讨新疆沙蓬籽中脂肪和蛋白质的组分。[方法]以新疆产地的沙蓬籽为试材,提取其种仁油脂,并采用气相色谱-质谱法测定脂肪酸的含量及组分;采用微量定氮法和分级提取法测定粗蛋白和分离蛋白,并对蛋白质中的氨基酸组成进行了分析。[结果]沙蓬籽中油脂含量高（13.70%）,其中以不饱和脂肪酸油酸、亚油酸为主要成分,占脂肪酸总量的80%以上;饱和脂肪酸含量较低。沙蓬籽中粗蛋白质含量平均为24.37%,其中以球蛋白和清蛋白为主,占蛋白质总量的80%以上,而谷蛋白、醇溶蛋白、残渣蛋白含量较低。其蛋白质均含18种氨基酸,属完全蛋白质,其中谷氨酸含量最高（18.30%）,精氨酸含量占9.46%,此外还有天冬氨酸（9.27%）、亮氨酸（6.67%）和苯丙氨酸（5.04%）;其次为丝氨酸、蛋氨酸、赖氨酸和缬氨酸;胱氨酸、组氨酸和色氨酸含量最少。沙蓬籽中必需氨基酸含量丰富。[结论]为新疆沙蓬资源的综合开发提供了参考。     

鄱阳湖黄颡鱼含肉率及肌肉营养分析

对鄱阳湖黄颡鱼的含肉率及肌肉的营养成份进行了分析测定。结果表明 :鄱阳湖黄颡鱼的含肉率为 6 7.40 % ,肌肉中蛋白质含量为 1 5.6 2 % ,脂肪含量为 1 .835%。肌肉中含 1 8种氨基酸 ,总量为 1 5.1 1 % ,其中 8种人体必需氨基酸的含量为 7.0 1 % ,4种鲜味氨基酸的含量为 5.6 1 5% ,同时还含有大量的微量元素。这些说明鄱阳湖黄颡鱼是味道鲜美、营养价值较高的鱼种