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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Lime Cooking of Grain Amaranth on Selected Chemical Components and on Its Protein Quality (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 1998-2001 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00045a031
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  • 2
    Electronic Resource
    Electronic Resource
    WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies have indicated that one factor responsible for protein-calorie malnutrition in children is the deficiency of good-quality protein and calories in their habitual diets. Previous investigations attempted to solve the problem by means of supplementation with good-quality protein, but this research has not considered direct correction of the calorie deficit. Thus studies were carried out to improve both the protein quality and calorie content with a single food: soybean, added and processed together with maize. Two types of food preparations were studied: tortillas made from 85% maize and 15% whole soybeans (processed together by the lime-cooking treatment used for maize) which when compared to the usual one, had a higher protein and calorie content, and was very acceptable in both appearance and taste. Higher levels of soybean mixed with maize were also tested to develop food preparations with higher concentrations of both calories and protein. These were also processed by the lime-cooking treatment. From these tests a mixture of soybean and maize in the proportion 28g soybean to 72g maize gave a food preparation with 18% protein, 10% fat and a high-protein quality as measured by its PER. The use of higher soybean levels did not improve protein quality, and the yields of the resultant products decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02952.x
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  • 3
    Electronic Resource
    Electronic Resource
    Nutrition (1958)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 27 (1958), S. 403-426 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.27.070158.002155
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  • 4
    Electronic Resource
    Electronic Resource
    DRUM DRYING FOR THE IMPROVED PRODUCTION OF INSTANT TORTILLA FLOUR (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present industrial production of tortilla flour is virtually an extrapolation of the home process, involving a cooking and drying operation as the main energy expenditures and costs. The possibility of preparing an acceptable instant tortilla flour, by means of other technologies, was therefore explored. Whole raw corn flour was mixed with water (ratio of 3:1) and lime (0.3% of the corn flour weight). This dough was then passed through a double-drum drier. With a drum opening of 0.003 in. (7.62 × 10−3cm), it was found that the use of an internal pressure of either 15, 20 or 25 psig (93, 99 and 104°C surface temperature, respectively) at 2, 3 or 4 rpm, produced an instant tortilla flour with physicochemical and organoleptic characteristics identical (P 〈 0.05) to those of the reference sample prepared by hand. In contrast, commercial samples of a similar product proved to be different (P 〈 0.05) from the standard and from the product obtained with the drum drier, both from the physicochemical and organoleptic standpoints. Economically, the new process indicated that it was not only feasible, but that it also can allow for the supplementation of tortilla at the industrial level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08392.x
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  • 5
    Electronic Resource
    Electronic Resource
    HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD-TO-COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris) (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whole black beans were heat treated for 2, 5 and 10 mm at 121°C and 10, 20 and 30 mm under steam (98°C). Heat treatments did not affect the physical appearance of the grams but significantly (P 〈 0.05) decreased the development of the hard-to-cook phenomenon in seeds stored at 25°C and 70% RH for 9 months. After 9 months of storage no significant difference (P 〈 0.05) was found between hardness of cooked beans subjected to the shortest heat treatments and control samples kept at 4°C. Nitrogen solubility in 0.01N NaOH increased significantly (P 〈 0.05) in all samples as well as solubility in 5% KCl except in samples subjected to the longer heat treatments. Water absorption of the beans was favored by the heat treatments evaluated A high correlation (r = 0.91) was found between the cooked beans hardness value and the lignified protein content of the cotyledon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00694.x
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  • 6
    Electronic Resource
    Electronic Resource
    FURTHER STUDIES ON THE ENRICHMENT OF LIME-TREATED CORN WITH WHOLE SOYBEANS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A series of experiments were performed to study further the effect of supplementing corn with whole soybeans processed in a batch home process and in a continuous industrial operation on chemical composition, presence of antiphysiological substances and protein quality of tortillas. Variables studied with the conventional home cooking process included levels of whole soybeans from 0-20%, cooking times at atmospheric pressure and 96°C from 0-90 min at a constant corn-to-soybean ratio of 85:15 and lime concentration of 0, 1 and 2%. In the industrial process a 90:10 mixture of corn to whole soybeans was used, and processing conditions were those normally employed for corn alone. Although addition of whole soybeans to corn increased total protein and fat content, both the PER and weight data suggest that the optimum amount of soybeans to add to maize falls between 8 and 12%. Levels of soybeans above 12%, did not significantly improve PER any further. Antiphysiological factors were inactivated after 30 min of cooking independent of lime concentration in the home process. These factors were also inactivated in the industrial process as measured chemically and by biological assays. The study demonstrated the feasibility of producing an enriched tortilla flour at the industrial scale, which besides containing a higher protein content and quality, also provides an increased amount of calories to the consumer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09121.x
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  • 7
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY OF SPRAY-DRIED WHOLE MILK AND OF CASEIN IN YOUNG ADULT HUMANS USING A SHORT-TERM NITROGEN BALANCE INDEX ASSAY (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies were performed to measure the protein quality of spray-dried whole milk and of casein using a short-term nitrogen balance index with adult human subjects. Comparative values were obtained using the conventional nitrogen balance assay technique. The quality of the protein was calculated by regression analysis of all nitrogen absorbed to nitrogen retained. The coefficients of regression for milk when the short-term approach was used were 1.06, 0.97, 0.91 and 0.88. The differences were not statistically significant. With the conventional method, the value obtained was 0.88. The value from the conventional method was not statistically different from those obtained by. the short-term variation, which has a tendency to give higher values. The coefficient of regression of nitrogen absorbed to nitrogen retained for casein was 0.65. The results also suggested less variation if the nitrogen balances per protein intake are of two days duration, allowing for more representative fecal collections. The results obtained suggest the short-term nitrogen balance index to be a suitable approach to protein quality evaluation in humans, although we recognize the need to perform additional studies to standardize the technique as much as possible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03465.x
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  • 8
    Electronic Resource
    Electronic Resource
    INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris) (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb12534.x
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  • 9
    Electronic Resource
    Electronic Resource
    PROTEIN-STARCH EXTRACTION AND NUTRITIVE VALUE OF THE BLACK-EYED PEA (Vigna sinensis) AND ITS PROTEIN CONCENTRATES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two processes were developed for the preparation of protein concentrates with a concommitant recuperation of the starch fraction from the Black-eyed pea (Vigna sinensis). The first was a one-stage extraction process using a 4:100 peeled meal:soivent ratio, a pH of 9.0, and 25°C, and the second a two-stage process of 1 hr per stage using a peeled meal:solvent ratio of 12:100, pH of the suspension 6.8, and 25°C. Protein extraction efficiencies of 87 and 86% for the one and two-stage processes, respectively, were not improved by increasing either extraction time or temperature (up to 50°C). The starch recuperation was 84% in the former and 76% in the latter. Both protein concentrates (66–70% protein) obtained by isoelectric point precipitation proved to have a higher methionine and cystine content and a higher PER value than the original peeled meal Preliminary results indicate the suitability of the protein concentrates for use in the formulation of pasta products, sausages and tacos.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00754_41_4.x
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  • 10
    Electronic Resource
    Electronic Resource
    POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEIN (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies were carried out to determine the possible relationship between the color of the seed coat of beans and the nutritive value of its protein. Beans with white, red and black seed coats and a black coated bean and its white mutant were chosen for the study. Hemagglutinin activity was located in the cotyledons of all samples with low activity in the seed coat. No activity was found in the cooked beans or in the cooking broth. Trypsin activity was influenced by a heat labile factor (true trypsin inhibitor) and by a heat resistant factor (tannins). The heat labile factor or true trypsin inhibitor was higher in the cotyledons (16-18 TUI/mg sample) than in the seed coat, while the heat resistant factor was found in highest concentration in the seed coat. Red and black seed coats had a higher concentration (23-31 TUI/mg sample) of the heat resistant factor than the white seed coat of the normal white bean and of the mutant (7-9 TUI/mg sample). Cooked beans and their broth showed trypsin inhibitor activity of the heat resistant type. Cooked cotyledons had 5-9 TUI/mg sample. Tannin concentration was high in colored seed coats (38–43 mg/g) and low in white coated beans (1.3 mg/g) while values ranged from 3.8-5.9 mg/g in the cotyledons. A highly significant correlation (r = 0.88) was found between tannin concentration in the seed coat and trypsin inhibitor activity. No correlation between these two components was found in the cotyledons. Samples of cooked beans supplemented with methionine without the cooking broth had higher protein quality values (2.9-3.3) than samples fed with the broth (1.7-2.1). Protein digestibility was lower for red (70.4%) and black beans (75.0%) fed with the broth than beans fed without the broth (78.7% and 77.9% respectively), but the broth had no effect on the protein digestibility of white coated beans (81.3 and 81.4%). The data suggest that color of the seed coat is related to the protein quality of beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03827.x
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