Search results for: extruded maize flour

Authors: C. I. Omohimi, O. P. Sobukola, K. O. Sarafadeen, L.O. Sanni

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Flour from Mucuna beans (Mucuna pruriens) were used in producing texturized meat analogue using a single screw extruder to monitor modifications on the proximate composition and the functional properties at high moisture level. Response surface methodology based on Box Behnken design at three levels of barrel temperature (110, 120, 130°C), screw speed (100,120,140rpm) and feed moisture (44, 47, 50%) were used in 17 runs. Regression models describing the effect of variables on the product responses were obtained. Descriptive profile analyses and consumer acceptability test were carried out on optimized flavoured extruded meat analogue. Responses were mostly affected by barrel temperature and moisture level and to a lesser extent by screw speed. Optimization results based on desirability concept indicated that a barrel temperature of 120.15°C, feed moisture of 47% and screw speed of 119.19 rpm would produce meat analogue of preferable proximate composition, functional and sensory properties which reveals consumers` likeness for the product.

Keywords: Functional properties, mucuna bean flour, optimization, proximate composition, texturized meat analogue.

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Authors: ElShazali A. Mohamed, Isam A. Mohamed Ahmed, Elfadil E. Babiker

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This work describes refrigeration effects during storage on total protein and amino acids composition of raw and processed flour of two pearl millet cultivars (Ashana and Dembi). The protein content of the whole raw flour was found to be 14.46 and 13.38% for Ashana and Dembi cultivars, respectively. Dehulling of the grains reduced the protein content to 13.38 and 12.67% for the cultivars, respectively. For both cultivars, the protein content of the whole and dehulled raw flour before and after cooking was slightly decreased when the flour was stored for 60 days even after refrigeration. The effect of refrigeration process in combination with the storage period, cooking or dehulling was found to be vary between amino acids and even between cultivars. Regardless of the storage period and processing method, the amino acids content was remained unchanged after refrigeration for both cultivars.

Keywords: Amino acids, dehulling, Irradiation, Millet, protein content.

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Authors: M.A.Grigoras, A.Popescu, D.Pamfil, I.Has, L.C.Cota

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An experimental study is presented on the effect of Conservation Agriculture (CA) compared to Conventional Agriculture (ConvA) upon Maize Yield based on split-plot model. Two factors have been considered: A Factor-Fertilization with two variants: A1- N40P40 kg/ha and A2- N90P70 kg/ha; B Factor- Crop protection with 4 variants : B1- 4 treatments, B2-3 treatments, B3- 2 treatments and B4- 1 treatment. In comparison with conventional agriculture, CA determined lower maize yields. Fertilization is the key factor determining a yield gain of 973.58 kg/ha in ConvA and 1,123.33 kg/ha in CA. A reduced number of treatments determined a yield decline. The A-B interaction had a positive effect on maize yield when a larger amount of fertilizer and 4 or 3 treatments were applied in ConvA and a benefic in CA for highest fertilization level and 2 treatments. The B2A2 ConvA variant was the most efficient leading to 302.67 kg/ha gain while B3A2 CA variant brought 181.33 kg production gain.

Keywords: conservation agriculture, conventional agriculture, maize, yield

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Authors: Stella O. Olubodun, George E. Eriyamremu

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The study assessed the effect of crude oil applied at rates, 0, 2, 5, and 10% on the fractional chemical forms and availability of some metals in soils from Usen, Edo State, with no known crude oil contamination and soil from a crude oil spill site in Ubeji, Delta State, Nigeria. Three methods were used to determine the bioavailability of metals in the soils: maize (Zea mays) plant, EDTA and BCR sequential extraction. The sequential extract acid soluble fraction of the BCR extraction (most labile fraction of the soils, normally associated with bioavailability) were compared with total metal concentration in maize seedlings as a means to compare the chemical and biological measures of bioavailability. Total Fe was higher in comparison to other metals for the crude oil contaminated soils. The metal concentrations were below the limits of 4.7% Fe, 190mg/kg Cu and 720mg/kg Zn intervention values and 36mg/kg Cu and 140mg/kg Zn target values for soils provided by the Department of Petroleum Resources (DPR) guidelines. The concentration of the metals in maize seedlings increased with increasing rates of crude oil contamination. Comparison of the metal concentrations in maize seedlings with EDTA extractable concentrations showed that EDTA extracted more metals than maize plant.

Keywords: Availability, crude oil contamination, EDTA, maize, metals.

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Authors: Simon Bambang Widjanarko, Novita Wijayanti, Aji Sutrisno

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There is long history of konjac tubers being used as a cure for certain diseases in China and Japan. Konjac flour is prepared from konjac tubers and it contains high concentration of glucomannan. Konjac Glucomannan (KGM) is dietary fiber and the role of which has been demonstrated in weight reduction, lowering blood cholesterol and sugar level, promoting intestinal activity etc. Konjac glucomanan has a property of swelling by absorbing water, more than a hundred times its own weight. Therefore it helps increasing weight of feces, water content of feces, and promotes satiety feeling. Mode of actions of dietary fibre as laxatives agents includes holding water inside the bowel lumen, inhibition of water absorption in the colon and stimulating colonic motility. Number of fecal pellets did not effected in rats were fed on 300 and 600 mg/kg of konjac flour, as well as constipated control and Dulcolax treatment. Water content, weight of fecal pellets and gastrointestinal transit ratio were higher in rats treated with 600 mg/kg than 300 mg/kg of konjac flour. Rats were administered with Dulcolax showed the highest gastrointestinal transit ratio, followed by 600 mg/kg konjac flour. The lowest feed consumption was noted in 600 mg/kg konjac flour diet group.

Keywords: Laxative, konjac flour, Amorphophallus muelleri Blume, glucomannan, constipation.

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Authors: Marijana M. Ačanski, Kristian A. Pastor, Djura N. Vujić

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The identification of lipid and soluble sugar components in flour samples of different cultivars belonging to common oat species (Avena sativa L.) was performed: spring oat, winter oat and hulless oat. Fatty acids were extracted from flour samples with n-hexane, and derivatized into volatile methyl esters, using TMSH (trimethylsulfonium hydroxide in methanol). Soluble sugars were then extracted from defatted and dried samples of oat flour with 96% ethanol, and further derivatized into corresponding TMS-oximes, using hydroxylamine hydrochloride solution and BSTFA (N,O-bis-(trimethylsilyl)-trifluoroacetamide). The hexane and ethanol extracts of each oat cultivar were analyzed using GC-MS system. Lipid and simple sugar compositions are very similar in all samples of investigated cultivars. Chemometric tool was applied to numeric values of automatically integrated surface areas of detected lipid and simple sugar components in their corresponding derivatized forms. Hierarchical cluster analysis shows a very high similarity between the investigated flour samples of oat cultivars, according to the fatty acid content (0.9955). Moderate similarity was observed according to the content of soluble sugars (0.50). These preliminary results support the idea of establishing methods for oat flour authentication, and provide the means for distinguishing oat flour samples, regardless of the variety, from flour samples made of other cereal species, just by lipid and simple sugar profile analysis.

Keywords: Authentication, chemometrics, GC-MS, lipid and soluble sugar composition, oat cultivars.

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Authors: Supatchalee Sirichokworrakit

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Fishbone of Nile Tilapia (Tilapia nilotica), waste from the frozen Nile Tilapia fillet factory, is one of calcium sources. In order to increase fish bone powder value, this study aimed to investigate the effect of Tilapia bone flour (TBF) addition (5, 10, 15% by flour weight) on cooking quality, texture and sensory attributes of noodles. The results indicated that tensile strength, color value (a*) and water absorption of noodles significantly decreased (p£0.05) as the levels of TBF increased from 0-15%. While cooking loss, cooking time and color values (L* and b*) of noodles significantly increased (p£0.05). Sensory evaluation indicated that noodles with 5% TBF received the highest overall acceptability score.

Keywords: Tilapia bone flour, Noodles, Cooking quality, Calcium.

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Authors: S. Chovancova, F. Illek, J. Winkler

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The effect of tillage technology of maize on intensity of weed infestation and weed species composition was observed at experimental field. Maize is grown consecutively since 2001. The experimental site is situated at an altitude of 230 m above sea level in the Czech Republic. Variants of tillage technology are CT: plowing – conventional tillage 0.22 m, MT: loosening – disc tillage on the depth of 0.1 – 0.12 m, NT: direct sowing – without tillage. The evaluation of weed infestation was carried out by numerical method in years 2012 and 2013. Within the monitoring were found 20 various species of weeds. Conventional tillage (CT) primarily supports the occurrence of perennial weeds (Cirsium arvense, Convolvulus arvensis). Late spring species (Chenopodium album, Echinochloa crus-galli) were more frequently noticed on variants of loosening (MT) and direct sowing (NT). Different tillage causes a significant change of weed species spectrum in maize.

Keywords: Weeds, maize, tillage, loosening, direct sowing.

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Authors: Naruemon Prapasuwannakul

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Soymilk residue is obtained as a byproduct from soymilk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soymilk residue for wheat flour in gyoza skin in order to enhance value of soymilk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soymilk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92%protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soymilk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soymilk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively.

Keywords: Gyoza skin, sensory, soymilk residue, wheat flour.

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Authors: E. Bodi, Sz. Veres, F. Garousi, Sz. Varallyay, B. Kovacs

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The aim of the present study was to examine whether increasing molybdenum (Mo) concentration affects the growth and Mo concentration of maize (Zea mays L. cv Norma SC) and sunflower (Helianthus annuus L. cv Arena PR) seedlings within laboratory conditions. In this experiment, calcareous chernozem soil was used and Mo was supplemented into the soil as ammonium molybdate [(NH4)6Mo7O24.4H2O] in four different concentrations as follow: 0 (control), 30, 90 and 270 mg·kg-1. In this study, we found that molybdenum in small amount (30 mg·kg-1) affects positively on growth of maize and sunflower seedlings, however, higher concentration of Mo reduces the dry weights of shoots and roots. In the case of maize the highest Mo treatment (270 mg·kg-1) and in sunflower 90 mg·kg-1 treatment caused significant reduction in plant growth. In addition, we observed that molybdenum contents in the roots and shoots were very low in case of control soil but were significantly elevated with increasing concentration of Mo treatment. Only in case of sunflower the highest 270 mg·kg-1 Mo treatment caused decrease in Mo concentration.

Keywords: Dry weight, maize, molybdenum, sunflower.

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Authors: Zhan Fengmei Yao, Hui Li, Jiahua Zhang g

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The Northeast China (NEC) was the most important agriculture areas and known as the Golden-Maize-Belt. Based on observed crop data and crop model, we design four simulating experiments and separate relative impacts and contribution under climate change, planting date shift, and varieties change as well change of varieties and planting date. Without planting date and varieties change, maize yields had no significant change trend at Hailun station located in the north of NEC, and presented significant decrease by 0.2 - 0.4 t/10a at two stations, which located in the middle and the south of NEC. With planting date change, yields showed a significant increase by 0.09 - 0.47 t/10a. With varieties change, maize yields had significant increase by 1.8~ 1.9 t/10a at Hailun and Huadian stations, but a non-significant and low increase by 0.2t /10a at Benxi located in the south of NEC. With change of varieties and planting date, yields presented a significant increasing by 0.53- 2.0 t/10a. Their contribution to yields was -25% ~ -55% for climate change, 15% ~ 35% for planting date change, and 20% ~110% for varieties change as well 30% ~135% for varieties with planting date shift. It found that change in varieties and planting date were highest yields and were responsible for significant increases in maize yields, varieties was secondly, and planting date was thirdly. It found that adaptation in varieties and planting date greatly improved maize yields, and increased yields annual variability. The increase of contribution with planting date and varieties change in 2000s was lower than in 1990s. Yields with the varieties change and yields with planting date and varieties change all showed a decreasing trend at Huadian and Benxi since 2002 or so. It indicated that maize yields increasing trend stagnated in the middle and south of NEC, and continued in the north of NEC.

Keywords: Climate change, maize yields, varieties, planting date, impacts.

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Authors: Oluseun S. Oyelakin, Olalekan W. Olaniyi

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A field experiment was conducted at Ido town in Ido Local Government Area of Oyo state, Nigeria to determine the effects of intercropping maize (Zea mays L.) with Jack bean (Canavalia ensiformis L.) at different spacing and weeding regimes on crops productivity. The treatments were 2 x 2 x 3 factorial arrangement involving two spatial crop arrangements. Spacing of 75 cm x 50 cm and 90 cm x 42 cm (41.667 cm) with two plants per stand resulted in plant population of approximately 53,000 plants/hectare. Also, Randomized Complete Block Design (RCBD) with two cropping patterns (sole and intercrop), three weeding regimes (weedy check, weeds once, and weed twice) with three replicates was used. Data were analyzed with SAS (Statistical Analysis System) and statistical means separated using Least Significant Difference (LSD) (P ≤ 0.05). Intercropping and crop spacing did not have significant influence on the growth parameters and yield parameters. The maize grain yield of 1.11 t/ha obtained under sole maize was comparable to 1.05 t/ha from maize/jack beans. Weeding regime significantly influenced growth and yields of maize in intercropping with Jack beans. Weeding twice resulted in significantly higher growth than that of the other weeding regimes. Plant height at 6 Weeks After Sowing (WAS) under weeding twice regime (3 and 6 WAS) was 83.9 cm which was significantly different from 67.75 cm and 53.47 cm for weeding once (3 WAS) and no weeding regimes respectively. Moreover, maize grain yield of 1.3 t/ha obtained from plots weeded twice was comparable to that of 1.23 t/ha from single weeding and both were significantly higher than 0.71 t/ha maize grain yield obtained from the no weeding control. The dry matter production of Jack beans reduced at some growth stages due to intercropping of maize with Jack beans though with no significance effect on the other growth parameters of the crop. There was no effect on the growth parameters of Jack beans in maize/jack beans intercrop based on cropping spacing while comparable growth and dry matter production in Jack beans were produced in maize/Jack beans mixture with single weeding.

Keywords: Crop spacing, intercropping, growth parameter, weeding regime, sole cropping, week after sowing.

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Authors: Omima E. Fadlallah, Abdullahi H. El Tinay, Elfadil E. Babiker

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Sorghum flour was supplemented with 15 and 30% chickpea flour. Sorghum flour and the supplement were fermented at 35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total soluble solids, protein content, in vitro protein digestibility and amino acid composition were investigated during fermentation and/or after supplementation of sorghum flour with chickpea. The pH of the fermenting material decreased sharply with a concomitant increase in the titrable acidity. The total soluble solids remained unchanged with progressive fermentation time. The protein content of sorghum cultivar was found to be 9.27 and that of chickpea was 22.47%. The protein content of sorghum cultivar after supplementation with15 and 30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and 14.55%, respectively. The protein digestibility also increased after fermentation from 13.35 to 30.59 and 40.56% for the supplements, respectively. Further increment in protein content and digestibility was observed when supplemented and unsupplemented samples were fermented for different periods of time. Cooking of fermented samples was found to increase the protein content slightly and decreased digestibility for both supplements. Amino acid content of fermented and fermented and cooked supplements was determined. Supplementation was found to increase the lysine and therionine content. Cooking following fermentation decreased lysine, isoleucine, valine and sulfur containg amino acids.

Keywords: Amino acid, Chickpea, Cooking, Fermentation, protein, Sorghum.

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Authors: A. Gholami, S. Shahsavani, S. Nezarat

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The effect of plant growth-promoting rhizobacteria (PGPR) on seed germination, seedling growth and yield of field grown maize were evaluated in three experiments. In these experiments six bacterial strains include P.putida strain R-168, P.fluorescens strain R-93, P.fluorescens DSM 50090, P.putida DSM291, A.lipoferum DSM 1691, A.brasilense DSM 1690 were used. Results of first study showed seed Inoculation significantly enhanced seed germination and seedling vigour of maize. In second experiment, leaf and shoot dry weight and also leaf surface area significantly were increased by bacterial inoculation in both sterile and non-sterile soil. The results showed that inoculation with bacterial treatments had a more stimulating effect on growth and development of plants in nonsterile than sterile soil. In the third experiment, Inoculation of maize seeds with all bacterial strains significantly increased plant height, 100 seed weight, number of seed per ear and leaf area .The results also showed significant increase in ear and shoot dry weight of maize.

Keywords: Azospirillum, biofertilizer, Maize, PGPR, Pseudomonas.

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Authors: E. Murányi, P. Pepó

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The small plot experiment was set in 2013 at the RISFLátókép Experimental Farm of the Centre for Agricultural and Applied Economic Sciences of the University of Debrecen, on lime-coated chernozem soil in four replications. The final heights of the maize hybrids were studied at three plant densities (50, 70, and 90 thousand ha^-1) and two row spacing (45 and 76cm). During the experiment, we have investigated the development of the final plant heights of five maize hybrids of different vegetation time and genotype: Sarolta, DKC 4025, P 9175, Reseda/P 37M81, and SY Affinity. In the development of the plant heights, the tiller number and the hybrid were the decisive factors. The increasing stock density resulted in significant difference in the plant height values, while the row spacing did not. With the increase of plant density and the length of vegetation time, the heights of the individual plants increased.

Keywords: Maize, plant density, row spacing, plant height, genotype.

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Authors: Astghik R. Sukiasyan

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The semidental sweet maize of Armenian population under drought stress and pollution by some heavy metals (HMs) in sites along the river Debet was studied. Accordingly, the objective of this work was to investigate the antioxidant status of maize plant in order to identify simple and reliable criteria for assessing the degree of adaptation of plants to abiotic stress of drought and HMs. It was found that in the case of removal from the mainstream of the river, the antioxidant status of the plant varies. As parameters, the antioxidant status of the plant has been determined by the activity of malondialdehyde (MDA) and Ferric Reducing Ability of Plasma (FRAP), taking into account the characteristics of natural drought of this region. The possibility of using some indicators which characterized the antioxidant status of the plant was concluded. The criteria for assessing the extent of environmental pollution could be HMs. This fact can be used for the early diagnosis of diseases in the population who lives in these areas and uses corn as the main food.

Keywords: Antioxidant status, maize corn, drought stress, heavy metal.

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Authors: Nasehi, B., Mortazavi, S. A., Razavi, S.

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The influence of full-fat soy flour (FFSF) and extrusion conditions on the mechanical characteristics of dry spaghetti were evaluated. Process was performed with screw speed of 10-40rpm and water circulating temperature of 35-70°C. Data analysis using mixture design showed that this enrichment resulted in significant differences in mechanical strength.

Keywords: Pasta, Mixture design, Enrichment, Texture.

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Authors: Ahmed M. S. Hussein, Sahar Y. Al-Okbi

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In the present research, whole meal barley flour (WBF) was supplemented with gelatinized corn flour (GCF) in 0 and 30%. Whole meal wheat flour (WWF) was mixed with defatted rice bran (DRB) to produce 0, 20, 25, and 30% replacement levels. Rheological properties of dough were studied. Thermal properties and starch crystallinity of flours were evaluated. Flat bread, balady bread and pie were prepared from the different flour blends. The different bakeries were sensory evaluated. Color of raw materials and crust of bakery products were determined. Nutrients contents of raw flours and food products were assessed. Results showed that addition of GCF to WBF increased the viscosity and falling number of the produced dough. Water absorption, dough development time and dough stability increased with increasing the level of DRB in dough while, weakening and mixing tolerance index decreased. Extensibility and energy decreased, while, resistance to extension increased as DRB level increased. Gelatinized temperature of WWF, WBF, GCF, and DRB were 13.26, 35.09, 28.33, and 39.63, respectively. Starch crystallinity was affected when DRB was added to WWF. The highest protein content was present in balady bread made from 70% WWF and 30% DRB. The highest calcium, phosphorus, and potassium levels were present in products made from 100% WBF. Sensory attributes of the products were slightly affected by adding DRB and GCF. Conclusion: Addition of DRB or GCF to WWF or WBF, respectively affect the physical, chemical, rheological and sensory properties of balady bread, flat bread, and pie while improved their nutritive values.

Keywords: Bakeries, rheological properties, chemical and sensory attributes, flour thermal properties and starch crystallinity.

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Authors: Abegunde Linda, Adedeji Oluwatola, Tope-Ajayi Opeyemi

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Maize constitutes a major agrarian production for use by the vast population but despite its economic importance; it has not been produced to meet the economic needs of the country. Achieving optimum yield in maize can meaningfully be supported by land suitability analysis in order to guarantee self-sufficiency for future production optimization. This study examines land suitability for maize production through the analysis of the physicochemical variations in soil properties and other land attributes over space using a Geographic Information System (GIS) framework. Physicochemical parameters of importance selected include slope, landuse, physical and chemical properties of the soil, and climatic variables. Landsat imagery was used to categorize the landuse, Shuttle Radar Topographic Mapping (SRTM) generated the slope and soil samples were analyzed for its physical and chemical components. Suitability was categorized into highly, moderately and marginally suitable based on Food and Agricultural Organisation (FAO) classification, using the Analytical Hierarchy Process (AHP) technique of GIS. This result can be used by small scale farmers for efficient decision making in the allocation of land for maize production.

Keywords: AHP, GIS, MCE, Suitability, Zea mays.

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Authors: A. A. Ladele, N. T. Meludu, O. Ezekiel, T. F. Olaoye, O. M. Okanlawon

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Value addition to agricultural produce is of possible potential in reducing poverty, improving food security and malnutrition, therefore the need to develop small and microenterprises of sweet potato production. A study was carried out in Nigeria to determine the acceptability of blends sweet potato (Ipomea batatas) and commodities yellow maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine max), bambara groundnut (Vigna subterranean), guinea corn (Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two methods: oven and sun drying. The blends were also assessed in terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40 of sweet potato/guinea corn), YTE (100% soybean), TYG (100% sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100% Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet potato/ yellow maize). In addition, carried out chemical analysis revealed that sweet potato has high percentage of vitamins A and C, potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and iron (Fe) and fibre content. There is also an increase of vitamin A and Iron in the blended products.

Keywords: Blends, diversification, sensory evaluation, sweet potato, utilization.

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Authors: St. Subaedah, A. Takdir, Netty, D. Hidrawati

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Maize development at the rainfed lowland after rice is often confronted with the occurrence of drought stress at the time of entering the generative phase, which will cause be hampered crop production. Consequently, in the utilization of the rainfed lowland areas optimally, an effort that can be done using the varieties of early maturity to minimize crop failures due to its short rainy season. The aim of this research was evaluating the potential yield of genotypes of candidates of maize early maturity in the rainfed lowland areas. The study was conducted during May to August 2016 at South Sulawesi, Indonesia. The study used randomized block design to compare 12 treatments and consists of 8 genotypes namely CH1, CH2, CH3, CH4, CH5, CH6, CH7, CH8 and the use of four varieties, namely Bima 3, Bima 7, Lamuru and Gumarang. The results showed that genotype of CH2, CH3, CH5, CH 6, CH7 and CH8 harvesting has less than 90 days. There are two genotypes namely genotypes of CH7 and CH8 that have a fairly high production respectively of 7.16 tons / ha and 8.11 tons/ ha and significantly not different from the superior varieties Bima3.

Keywords: Evaluation, maize, early maturity, yield potential.

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Authors: Fadilah Fadilah, Rochmadi Rochmadi, Siti Syamsiah, Djagal W. Marseno

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Glucomannan can be found in the tuber of porang together with starch and proteinaceous components which were regarded as impurities. An enzymatic process for obtaining higher glucomannan content from Porang flour have been conducted. Papain was used for hydrolysing proteinaceous components in Porang flour which was conducted after a simultaneous extraction of glucomannan and enzymatic starch hydrolysis. Three variables affecting the rate were studied, i.e. temperature, the amount of enzyme and the stirring speed. The ninhydrin method was used to determine degree of protein hydrolysis. Results showed that the rising of degree of hydrolysis were fast in the first ten minutes of the reaction and then proceeded slowly afterward. The optimum temperature for hydrolysis was 60 ^oC. Increasing the amount of enzyme showed a remarkable effect to degree of hydrolysis, but the stirring speed had no significant effect. This indicated that the reaction controlled the rate of hydrolysis.

Keywords: Degree of hydrolysis, ninhydrin, papain, porang flour, proteinaceous components.

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Authors: Vijay Shankar, C.S.P. Ojha, K.S. Hari Prasad

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Maize and Indian mustard are significant crops in semi-arid climate zones of India. Improved water management requires precise scheduling of irrigation, which in turn requires an accurate computation of daily crop evapotranspiration (ETc). Daily crop evapotranspiration comes as a product of reference evapotranspiration (ET0) and the growth stage specific crop coefficients modified for daily variation. The first objective of present study is to develop crop coefficients Kc for Maize and Indian mustard. The estimated values of Kc for maize at the four crop growth stages (initial, development, mid-season, and late season) are 0.55, 1.08, 1.25, and 0.75, respectively, and for Indian mustard the Kc values at the four growth stages are 0.3, 0.6, 1.12, and 0.35, respectively. The second objective of the study is to compute daily crop evapotranspiration from ET0 and crop coefficients. Average daily ETc of maize varied from about 2.5 mm/d in the early growing period to > 6.5 mm/d at mid season. The peak ETc of maize is 8.3 mm/d and it occurred 64 days after sowing at the reproductive growth stage when leaf area index was 4.54. In the case of Indian mustard, average ETc is 1 mm/d at the initial stage, >1.8 mm/d at mid season and achieves a peak value of 2.12 mm/d on 56 days after sowing. Improved schedules of irrigation have been simulated based on daily crop evapo-transpiration and field measured data. Simulation shows a close match between modeled and field moisture status prevalent during crop season.

Keywords: Crop coefficient, Crop evapotranspiration, Field moisture, Irrigation Scheduling

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Authors: A. Keramaris, T. Sawidis, E. Kasapidou, P. Mitlianga

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Although the gastronomy of the Greeks of Pontus is well-known, it has not received the same level of scientific scrutiny as another Greek local cuisine, that of Crete. As a result, we planned to concentrate our research on Greek Pontic cuisine to shed light on its distinct recipes, food products, and, ultimately, its characteristics. The Greeks of Pontus have one of Greece's most distinguished local cuisines, having lived for a long time in the northern part (Black Sea Region) of modern Turkey and now widely inhabiting northern Greece. Despite its simplicity, their cuisine contains several mouthwatering delicacies. Even though they have been in Greece for a century, their gastronomic culture remains an important part of their collective identity. As a first step toward understanding Greek Pontic cuisine, furniko flour, one of its most well-known traditional products, was investigated. For this project, we targeted residents of Western Macedonia, a province in northern Greece with a large population of descendants of Pontus Greeks who are primarily engaged in agricultural activities. In this quest, we approached a descendant of Pontus Greeks who is involved in the production of furniko flour and agreed to show us the entire process as we participated in it. Furniko flour is made from heirloom non-hybrid corn. When the moisture content of the seeds is low enough to make them suitable for roasting, they are harvested by hand. Harvesting by hand entails removing the cob from the plant and separating the husks. The harvested cobs are then roasted in a traditional wood oven for 24 hours. After that, the these are collected and stored in sacks. The next step is to extract the seeds by rubbing the cobs together. Ideally, the seeds should be ground in a traditional stone hand mill. The outcome of this process is aromatic, dark golden furniko flour, which is used to make havitz. Along with the furniko flour preparation, we also documented the havitz cooking process (a porridge-like corn flour dish). One of the most delectable dishes in Greek Pontic cuisine, this savory delicacy is simple to prepare. Because of the ingredients of furniko flour, havitz is a highly nutritious dish, according to the research participant. Furthermore, he claims that preparing havitz is a wonderful way to bring families together, share stories, and revisit happy memories. Finally, as an initial effort to highlight elements of Pontic Greek cuisine, this study illustrates the traditional preparation of furniko flour and its use in various traditional recipes. Our next objective would be to evaluate the nutritional value of furniko flour by analyzing its chemical components.

Keywords: Furniko flour, Greek Pontic cuisine, Havitz, traditional foods.

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Authors: A. Danladi, I. O. Patrick

Abstract:

Particle boards were prepared from Maize cob (MC) and urea-formaldehyde resin (UFR) on compression moulding machine. The amount of MC was varied from 50-120g while 30g of UFR was kept constant. Some mechanical properties of the particle boards were tested using the standard ASM methods. The results show that as the MC content increased from 50- 120g in 30g UFR, the hardness increased from about 6.89 x 10² to7.51 x 10²MPa. Impact strength decreased from 3.3x 10^-2 to 0.45 x 10^-2J/M², while tensile strength initially increased from 2.63 x 10² to 3.14 x 10² MPa as the MC increased from 50 to 60g in 30g UFR, thereafter, it decreased to about 1.35 x 10²MPa at 120g in 30g content.

Keywords: Hardness, Impact strength, Maize cob, Tensile strength and Urea-formaldehyde resin.

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Authors: Ayman El Sabagh, Celaleddin Barutçular, Hirofumi Saneoka

Abstract:

Drought is one of the most serious problems posing a grave threat to cereals production including maize. Maize improvement in drought-stress tolerance poses a great challenge as the global need for food and bio-energy increases. Thus, the current study was planned to explore the variations and determine the performance of target traits of maize hybrids at grain growth stage under drought conditions during 2014 under Adana, Mediterranean climate conditions, Turkey. Maize hybrids (Sancia, Indaco, 71May69, Aaccel, Calgary, 70May82, 72May80) were evaluated under (irrigated and water stress). Results revealed that, grain yield and yield traits had a negative effects because of water stress conditions compared with the normal irrigation. As well as, based on the result under normal irrigation, the maximum biological yield and harvest index were recorded. According to the differences among hybrids were found that, significant differences were observed among hybrids with respect to yield and yield traits under current research. Based on the results, grain weight had more effect on grain yield than grain number during grain filling growth stage under water stress conditions. In this concern, according to low drought susceptibility index (less grain yield losses), the hybrid (Indaco) was more stable in grain number and grain weight. Consequently, it may be concluded that this hybrid would be recommended for use in the future breeding programs for production of drought tolerant hybrids.

Keywords: Drought susceptibility index, grain filling, grain yield, maize, water stress.

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Authors: Mozhgan Ziaie Bidhendi, Rajab Choukan, Farokh Darvish, Khodadad Mostafavi, Eslam Majidi

Abstract:

The selection of parents and breeding strategies for the successful maize hybrid production will be facilitated by heterotic groupings of parental lines and determination of combining abilities of them. Fourteen maize inbred lines, used in maize breeding programs in Iran, were crossed in a diallel mating design. The 91 F1 hybrids and the 14 parental lines were studied during two years at four locations of Iran for investigation of combining ability of gentypes for grain yield and to determine heterotic patterns among germplasm sources, using both, the Griffing-s method and the biplot approach for diallel analysis. The graphical representation offered by biplot analysis allowed a rapid and effective overview of general combining ability (GCA) and specific combining ability (SCA) effects of the inbred lines, their performance in crosses, as well as grouping patterns of similar genotypes. GCA and SCA effects were significant for grain yield (GY). Based on significant positive GCA effects, the lines derived from LSC could be used as parent in crosses to increase GY. The maximum best- parent heterosis values and highest SCA effects resulted from crosses B73 × MO17 and A679 × MO17 for GY. The best heterotic patterns were LSC × RYD, which would be potentially useful in maize breeding programs to obtain high-yielding hybrids in the same climate of Iran.

Keywords: biplot, diallel, Griffing, Heterotic pattern

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Authors: H. Apaza, L. Chévez, H. Loro

Abstract:

Plastic and microplastic pollution in human food chain is a big problem for human health that requires more elaborated techniques that can identify their presences in different kinds of food. Hyperspectral imaging technique is an optical technique than can detect the presence of different elements in an image and can be used to detect plastics and microplastics in a scene. To do this statistical techniques are required that need to be evaluated and compared in order to find the more efficient ones. In this work, two problems related to the presence of plastics are addressed, the first is to detect and identify pieces of plastic immersed in almond seeds, and the second problem is to detect and quantify microplastic in almond flour. To do this we make use of the analysis hyperspectral images taken in the range of 900 to 1700 nm using 4 unmixing techniques of hyperspectral imaging which are: least squares unmixing (LSU), non-negatively constrained least squares unmixing (NCLSU), fully constrained least squares unmixing (FCLSU), and scaled constrained least squares unmixing (SCLSU). NCLSU, FCLSU, SCLSU techniques manage to find the region where the plastic is found and also manage to quantify the amount of microplastic contained in the almond flour. The SCLSU technique estimated a 13.03% abundance of microplastics and 86.97% of almond flour compared to 16.66% of microplastics and 83.33% abundance of almond flour prepared for the experiment. Results show the feasibility of applying near-infrared hyperspectral image analysis for the detection of plastic contaminants in food.

Keywords: Food, plastic, microplastic, NIR hyperspectral imaging, unmixing.

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Authors: Hisashi Imai, Kuan-Yu Chen, Katsuyoshi Kondoh, Hung-Yin Tsai, Junko Umeda

Abstract:

Microstructural and electrical properties of Cu-chromium alloy (Cu-Cr) dispersed with vapor-grown carbon fiber (VGCF) prepared by powder metallurgy (P/M) process have been investigated. Cu-0.7 mass% Cr pre-alloyed powder (Cu-Cr) made by water atomization process was used as raw materials, which contained solid solute Cr elements in Cu matrix. The alloy powder coated with un-bundled VGCF by using oil coating process was consolidated at 1223 K in vacuum by spark plasma sintering, and then extruded at 1073 K. The extruded Cu-Cr alloy (monolithic alloy) had 209.3 MPa YS and 80.4 IACS% conductivity. The extruded Cu-Cr with 0.1 mass% VGCF composites revealed a small decrease of YS compared to the monolithic Cu-Cr alloy. On the other hand, the composite had a higher electrical conductivity than that of the monolithic alloy. For example, Cu-Cr with 0.1 mass% VGCF composite sintered for 5 h showed 182.7 MPa YS and 89.7 IACS% conductivity. In the case of Cu-Cr with VGCFs composites, the Cr concentration was observed around VGCF by SEM-EDS analysis, where Cr23C6 compounds were detected by TEM observation. The amount of Cr solid solution in the matrix of the Cu-Cr composites alloy was about 50% compared to the monolithic Cu-Cr sintered alloy, and resulted in the remarkable increment of the electrical conductivity.

Keywords: Powder metallurgy Cu-Cr alloy powder, vapor-grown carbon fiber, electrical conductivity.

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Authors: Mardiana Ahamad Zabidi, Akmalluddin Md. Yunus

Abstract:

Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p<0.05) fibre, protein and ash content, while fat and carbohydrate content reduced significantly (p<0.05). FESEM showed that the bread crumb surface of control and 5% SPF appeared to distribute evenly and coalesced by thin gluten film. However, higher SPF substitution level in bread formulation exhibited a deleterious effect by formation of discontinuous gluten network. For texture profile analysis, 5% SPF bread resulted in the lowest value of hardness. The score of sensory evaluation showed that 5% SPF bread received good acceptability and is comparable with control bread.

Keywords: Bread, Physicochemical properties, Scanning electron microscopy (SEM), Sensory attributes, Soursop pulp flour.

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