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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURES (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 24 (2000), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mixtures of soy and sweet potato (Ipomoea batatas) (L.) Lam), flours containing 18%, 25% and 30% moisture, respectively, were extruded in a single screw extruder. Results showed that inactivation of trypsin inhibitor was enhanced by both reductions in feed moisture and soy flour contents of sample mixtures. Hence subsequent extrusion was carried at 18% feed moisture with variable feed ratio, screw rotation speed and die diameter, using a central composite rotatable, near orthogonal experimental design. Results further showed that the effect of increasing the ratio of soy in the mixture was linearly significant (p 〉 0.05). Optimum Trypsin Inhibitor (TI) inactivation value of 3.40 mg/g was predicted at a feed composition of 80% sweet potato, 9 mm die diameter and 154 rpm, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2000.tb00434.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Rheology of Sol-Gel Thermal Transition in Cowpea Flour and Starch Slurry (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 thermal scanning rigidity monitor was used to follow rheological changes during heating of cowpea flour and starch slurries. The gelantinization temperature of cowpea starch was in the range 67–78°C. For cowpea flour, in addition to starch gelatinization, a shallow plateau was observed. The starch gelatinization onset temperature shifted from 67°C for starch to 72C for 25% cowpea flour that contained 12–15% starch. The modulus (G′) of cowpea gels increased with flour concentration according to a power relationship. Rigidity of the cowpea starch and flour gels decreased at temperatures higher than 78 and 87°C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08685.x
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  • 3
    Electronic Resource
    Electronic Resource
    Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05432.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Thermal Processing of Cowpea Slurries (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Isochronal temperature profiles of 20% cowpea flour slurries showed conduction heating while the estimated Rayleigh numbers predicted natural convection heating; apparently, the flour particles suppressed convection. Magnitudes of fh of cowpea gels increased linearly with fat content, decreased with moisture content, and were independent of the cowpea flour particle size. The heating curve of a 10% cowpea flour slurry at 121°C showed one break due to gelation of protein and starch at about 66°C and another due to loss of rigidity at about 87°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04758.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    VOLATILES OF PALM WINE USING SOLVENT EXTRACTS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 20 (1997), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Solvent extracts of palm wine early in fermentation (12% sugar, pH 7), during active or mid fermentation (6% sugar, pH 3.6) and towards the end of fermentation (2% sugar, pH 3.6) were obtained using dichloromethane and diethyl ether. The extracts were analyzed by gas chromatography and gas chromatography-mass spectrometry. Altogether, 73 compounds were identified, 45 of which had not been previously reported in palm wine. The qualitative and quantitative differences between the chromatograms of extracts of palm wine early in fermentation and at mid fermentation suggest that the flavor volatiles of palm wine derive mainly from fermentation. The occurrence of acetic acid early in the fermentation suggests that it is the first volatile acid and in fact one of the first volatiles produced in palm wine fermentation, contrary to previous assumptions. The lactic fermentation, reported to initiate palm wine fermentation, is thought to be responsible for this. That fermentation must therefore be prevented in palm exudates destined to be used for any product where acetic acid is undesirable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1997.tb00489.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends (1998)
    Springer
    Plant foods for human nutrition 53 (1998), S. 121-132 
    Details
    ISSN: 1573-9104
    Keywords: Composition ; Extrusion cooked ; Functional properties ; Soy-sweet potato blends
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Mixtures of sweet potato flour and soy flour were made in a pilot mixer. They were moisturized with 18, 25, and 30% water and extruded in a single screw extruder at 80 rpm, using a die of 6mm. Extrusion temperature was maintained at 100 ± 3°C. Effects of adding soy flour into sweet potato flour, as well as variation in feed moisture on the composition and some functional properties of the extrudates were investigated. Increase in sweet potato content increased carbohydrate values. Protein increased with increase in soy flour. Feed moisture did not significantly ( p ≤ 0.05) affect extrudate composition. Increase in sweet potato content and feed moisture increased expansion ratio. Bulk density decreased with decrease in feed moisture, but increased with increase in soy flour. Starch content increased as sweet potato content increased. Degree of gelatinization increased with sweet potato content. Lower feed moisture enhanced gelatinization. Water absorption index (WAI) increased as sweet potato content increased. Feed moisture had a slight effect on WAI and water solubility index (WSI). Amylose increased with increase in sweet potato content. Increase in soy flour led to an increase in yellowness (b*) of extrudates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008056019865
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Color of single-screw extruded blends of soy-sweet potato flour – A response surface analysis (2000)
    Springer
    Plant foods for human nutrition 55 (2000), S. 159-168 
    Details
    ISSN: 1573-9104
    Keywords: Extrudate color ; Response surface analysis ; Soy-sweet potato flour
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Blends of defatted soy flour and sweet potato flour were extruded in asingle-screw extruder run at varying pre-set rotational speeds. Diediameter of the extruder was also varied. A central composite, rotatablenearly orthogonal response surface design was used in studying theinteractive effects of extrusion variables on color of the extrudates.Color of raw and processed samples was determined on a DRLANGE TricolorLFM3 instrument. Measurements were made in duplicates to obtain the CIELABL* a* b* values. Results showed that whiteness (L*)decreased with increase in sweet potato in the blends during extrusion.Reduction in whiteness (darkening) evidenced in decreased L* valuesof samples was only affected by increase in sweet potatoes in the blends.Redness (*) significantly increased as sweet potatoes contentincreased, which confirmed the decrease in whiteness. Yellowness(*) also increased considerably, but as a result of the diediameter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008177304234
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    Paper (German National Licenses)
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