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  • 1
    Electronic Resource
    Electronic Resource
    Cowpea proteins. 2. Characterization of water-extractable proteins (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 1244-1247 
    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/jf60226a062
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Cowpea proteins. 1. Use of response surface methodology in predicting cowpea (Vigna unguiculata) protein extractability (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 1238-1243 
    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/jf60226a063
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF STORAGE TIME AND CONDITIONS ON THE HARD-TO-COOK DEFECT IN COWPEAS (Vigna unguiculata) (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: Storage under unfavorable conditions is known to adversely affect the cooking quality of legumes by leading to the “hard-to-cook” defect. This phenomenon was studied by examining the texture and microstructure of Ghanainan cowpeas, variet “Adua ayera,” following storage at 0°C 80% RH; 21°C 35% RH and 29°C, 85% RH for up to 12 months. Scanning electron microscopy revealed no changes in raw beans after 12 months storage but soaking in water produced a loss of some protein bodies in seeds stored at 29°C. Texture measurement indicated that the rate of cooking of the beans decreased with increasing storage temperature and that storage at 29°C introduced the formation of the “hard-to-cook” defect. The micro structure of the defective beans showed an incomplete break down of the middle lamella which may partially explain this defect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08503.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata) (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 method has been developed to measure the texture of raw and soaked cowpeas (Vigna unguicuiata) using a wedge-type blade mounted in an Instron testing machine to cut across the cotyledons. It was found that soaking raw cowpeas in water prior to cooking produced a softer bean and the decrease in hardness was proportional to the soaking time. Texture of cooked beans could be predicted from the texture of the corresponding soaked bean. The influence of cooking temperature and time on bean texture was studied using the shear-compression cell of - the Texture Test System and the Ottawa Texture Measuring System cell with a wire extrusion grid. It was found that the rate of cooking relative to texture followed first order kinetics. Scanning electron microscopy was used to study changes in microstructure during the cooking process. The major effect observed was a breakdown of the middle lamella; cell walls remained intact.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07426.x
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  • 5
    Electronic Resource
    Electronic Resource
    Yeasts in the traditional brewing of pito in Ghana (1999)
    Springer
    World journal of microbiology and biotechnology 15 (1999), S. 593-597 
    Details
    ISSN: 1573-0972
    Keywords: Alcoholic beverage ; ethanol tolerance ; Ghana ; wort fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Yeasts from pito, a cereal-based traditional alcoholic beverage were isolated and characterized using biochemical and physiological tests. A total of 21 strains belonging to 8 genera were identified as Saccharomyces cerevisiae (8), Candida tropicalis (4), Kloeckera apiculata (2), Hansenula anomala (2), Torulaspora delbrueckii (3), Schizosaccharomyces pombe (1) and Kluvyeromyces africanus (1). Various diluents used for a 2 h holding period shows that 0.1% malt extract and peptone gave 20% decrease in cell viability for all the isolates, while phosphate buffer least supported the survival of the yeast cells with about 90% decrease in cell viability obtained for S. pombe at the end of the 2 h holding period. The effect of pH and temperature on the growth of the isolates revealed that at relatively low temperatures, growth increased with increasing pH, but a decrease was observed with increasing pH at high temperatures for S. cerevisiae and Candida tropicalis. All the isolates demonstrated good growth (102 to 106 c.f.u./ml) at 10% ethanol concentration over a period of 8 days incubation. However, growth of K. africanus was completely inhibited after 4 days incubation period. The quality indices of the beverage produced using S. cerevisiae as a single-starter organism compared favourably with the traditional brew. The paper suggests ways of scientifically regulating the production of fermented foods in sub-Saharan Africa.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008955300156
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  • 6
    Electronic Resource
    Electronic Resource
    Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments (2000)
    Springer
    Plant foods for human nutrition 55 (2000), S. 111-118 
    Details
    ISSN: 1573-9104
    Keywords: Bacillus ; Fermentation ; Iru, Ogiri, Ugba
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract A total of 97 strains of spore-forming Bacilluswere isolated from 45 samples of three Nigerian fermented condiments, obtained from retail markets located inSouthwestern Nigeria. The isolates were identified asB. subtilis (33%), B. pumilus (19%), B. licheniformis (22%), B. brevis (9%), B.megaterium (12%) and B. polymyxa (5%). Themicrobial load of the condiments showed that the averagecount of spore-formers was between 107 to 109cfu/g. The moisture contents of iru, ugba and ogiri were 57.18%, 46.32% and 42.34%, respectively,while the protein contents were 18.26%, 17.17% and 17.96%. The percentage fat was 29.88%, 40.25% and 44.14% for iru, ugba and ogiri. The ashcontent ranged from 5.8 to 6.1%; a 0.1% titratableacidity and pH values above 7.0 were obtained for the three condiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008147120526
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  • 7
    Electronic Resource
    Electronic Resource
    Jack bean (Canavalia ensiformis): Nutrition related aspects and needed nutrition research (1997)
    Springer
    Plant foods for human nutrition 50 (1997), S. 93-99 
    Details
    ISSN: 1573-9104
    Keywords: Food potentials ; Jack bean ; Nutritional characteristics ; Under-exploited
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The nutritional characteristics and food potentials of jack bean (Canavalia ensiformis) have been reviewed. The bean is a good sources of protein, 23% to 34%, and carbohydrate 55%. It is also a good source of Ca, Zn, P, Mg, Cu and Ni. Jack bean protein is adequate in most essential amino acids with the exception of methionine and cystine which may be nutritionally limiting. Antinutritional and toxic factors including trypsin inhibitors, hemagglutinins, cyanogen glucosides, oligosaccharides and others are present in jack bean. Properly processed jack bean could be used to prepare some of the popular dishes made from cowpea, peanut, pigeon pea and soybean. Industrial products such as protein concentrates and isolates, starch, flakes, grits and flours can be produced from the bean. Further research is needed to identify varieties with high protein and nutritional quality. Development of new highly nutritious food products based on whole or processed jack bean should increase production and expand use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02436029
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