Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Aachen
Shaker
2003
|
| Schriftenreihe: | Berichte aus der Ernährungswissenschaft
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Bonn, Univ., Diss., 2003 |
| Beschreibung: | XIII, 160 S. Ill., graph. Darst. |
| ISBN: | 3832219064 |
Internformat
MARC
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| 100 | 1 | |a Azeke, Marshall Arebojie |d 1969- |e Verfasser |0 (DE-588)125000499 |4 aut | |
| 245 | 1 | 0 | |a Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods |c Marshall Arebojie Azeke |
| 264 | 1 | |a Aachen |b Shaker |c 2003 | |
| 300 | |a XIII, 160 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Berichte aus der Ernährungswissenschaft | |
| 500 | |a Bonn, Univ., Diss., 2003 | ||
| 650 | 0 | 7 | |a Tempehherstellung |0 (DE-588)4299998-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Fermentation |0 (DE-588)4129537-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Ernährungsphysiologie |0 (DE-588)4152823-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lactobacillus |0 (DE-588)4166370-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Afrikanische Yambohne |0 (DE-588)4749970-9 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4113937-9 |a Hochschulschrift |2 gnd-content | |
| 689 | 0 | 0 | |a Afrikanische Yambohne |0 (DE-588)4749970-9 |D s |
| 689 | 0 | 1 | |a Fermentation |0 (DE-588)4129537-7 |D s |
| 689 | 0 | 2 | |a Lactobacillus |0 (DE-588)4166370-6 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Afrikanische Yambohne |0 (DE-588)4749970-9 |D s |
| 689 | 1 | 1 | |a Tempehherstellung |0 (DE-588)4299998-4 |D s |
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| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-010527050 | |
Datensatz im Suchindex
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| adam_text |
TABLE
OF
CONTENTS
1.
INTRODUCTION:
.
1
1.1
PRODUCTIVITY
OF
AFRICAN
YAMBEAN
IN
NIGERIAN
AGROSYSTEMS
.
1
1.2
THE
NUTRITIONAL
VALUE
OF
AFRICAN
YAMBEAN
.
1
1.3
TRADITIONAL
METHODS
OF
AFRICAN
YAMBEAN
PROCESSING
.
3
1.4
LIMITATIONS
TO
THE
USE
OF
AFRICAN
YAMBEAN
.
3
1.5
PHYSIOLOGICAL
BASIS
FOR
THE
OBSERVED
PROBLEMS
.
4
1.6
PREVIOUS
ATTEMPTS
TO
PROMOTE
THE
UTILIZATION
OF
AFRICAN
YAMBEAN
AND
SHORTCOMINGS
.
4
1.7
OBJECTIVE
OF
PROJECT
.
5
1.8
AIMS
.
6
2.
LITERATURE
REVIEW
.
7
2.1
FOOD
AND
NUTRITION
PROBLEMS
IN
NIGERIA
.
7
2.2
LEGUMES
.
9
2.3
THE
NUTRITIONAL
VALUE
OF
LEGUMES
.
9
2.4
EVALUATION
OF
PROTEIN
QUALITY
.
10
2.5
ANTINUTRIENTS
IN
LEGUMES
.
12
2.5.1
ENZYME
INHIBITORS
.
13
2.5.2
PHYTIC
ACID
.
15
2.5.3
OXALIC
ACID
.
17
2.5.4
TANNINS
.
18
2.5.5
SAPONINS
.
20
2.5.6
CYANOGENIC
GLYCOSIDES
.
22
2.5.7
OLIGOSACCHARIDES
.
24
2.6
PROCESSING
METHODS
FOR
THE
REMOVAL
OF
ANTINUTRIENTS
.
26
2.6.1
SOAKING
.
26
2.6.2
COOKING
(HEAT
TREATMENT)
.
26
2.6.3
DEHULLING
.
27
2.6.4
GERMINATION
.
28
2.6.5
FERMENTATION
.
28
2.6.5.1
FUNGI
FERMENTATION
(TEMPEH
PRODUCTION)
.
29
2.6.5.2
LACTIC
ACID
FERMENTATION
.
30
3.
MATERIALS
AND
METHODS
.
31
3.1
SEEDS
.
31
3.2
LIGHT
MICROSCOPY
.
31
3.3
METHODS
OF
PROCESSING
.
31
3.3.1
TRADITIONAL
COOKING
PROCEDURE
.
31
3.3.2
LACTIC
ACID
FERMENTATION
.
32
3.3.2.1
MICROORGANISM
.
32
3.3.2.2
FERMENTATION
.
32
3.3.2.3
MICROBIAL
ANALYSES
.
33
3.3.2.4
LACTIC
AND
ACETIC
ACID
DETERMINATION
.
33
3.3.3
TEMPEH
PRODUCTION
.
33
3.3.3.1
FUNGUS
.
33
3.3.3.2
PREPARATION
OF
SPORE
SUSPENSION
.
33
3.3.3.3
MECHANICAL
DEHULLING
.
34
3.3.3.4
FERMENTATION
WITH
RHIZOPUS
OLIGOSPONIS
.
34
3.3.3.4A.
TRADITIONAL
PROCEDURE
.
34
3.3.3.4B.
MODIFIED
PROCEDURE
.
35
3.3.3.5
BREAKING
AND
ACIDIFICATION
OF
AYB-WHITE
SEEDS
.
36
3.3.3.6
MICROBIAL
ANALYSES
.
36
3.3.3.7
TEMPERATURE
AND
PH
MEASUREMENT
.
37
3.4
ANALYTICAL
METHODS
.
37
3.4.1
MICRO-KJELDAHL
NITROGEN
DETERMINATION
.
37
3.4.2
STARCH
DETERMINATION
.
38
3.4.3
LIPID
DETERMINATION
.
38
3.4.4
ASH
DETERMINATION
.
38
3.4.5
DETERMINATION
OF
DIETARY
FIBRE
.
38
3.4.6
DETERMINATION
OF
TRYPSIN
INHIBITOR
ACTIVITY
.
38
3.4.7
DETERMINATION
OF
A-AMYLASE
INHIBITOR
ACTIVITY
.
37
3.4.8
DETERMINATION
OF
TANNIN
.
39
3.4.9
DETERMINATION
OF
PHYTIC
ACID
.
39
3.4.9.1
PROCEDURE
.
40
3.4.10
DETERMINATION
OF
OXALIC
ACID
.
40
3.4.11
SAPONIN
DETERMINATION
.
40
3.4.11.1
OPTIMIZATION
OF
EXTRACTION
.
40
N
3.4.12
CYANOGENIC
GLYCOSIDE
DETERMINATION
.
41
3.4.12.1
VALIDATION
OF
METHOD
.
42
3.4.13
DETERMINATION
OF
MONO
AND
OLIGOSACCHARIDES
.
42
3.4.13.1
SAMPLE
EXTRACTION
.
42
3.4.13.2
SAMPLE
CLEAN-UP
.
43
3.4.13.3
SUGAR
ANALYSIS
.
43
3.4.13.4
METHOD
VALIDATION
.
44
3.4.14
ASSESSMENT
OF
PROTEIN
DIGESTIBILITY
BY
AN
IN
VITRO
METHOD
.
44
3.4.14.1
PROCEDURE
.
44
3.4.15
CHARACTERIZATION
OF
AFRICAN
YAMBEAN
AND
SOYBEAN
SEED
PROTEIN
BY
SDS-POLYACRYLAMIDE
GEL
ELECTROPHORESIS
(SDS-PAGE)
.
45
3.4.15.1
PROCEDURE
.
45
3.4.15.1.1
SAMPLE
PREPARATION
.
45
3.4.15.1.2
CASTING
OF
GELS
.
45
3.4.15.1.3
ELECTROPHORESIS
.
46
3.4.15.1.4
PROTEIN
STAINING
AND
DESTAINING
.
46
3.4.15.1.5
DOCUMENTATION
AND
ANALYSES
.
46
3.4.16
MOISTURE
DETERMINATION
.
47
3.5
STATISTICAL
ANALYSIS
.
48
4.
RESULTS
.
49
4.1
PHYSICO-CHEMICAL
CHARACTERIZATION
OF
COMPONENTS
OF
SEEDS
OF
THREE
AFRICAN
YAMBEAN
VARIETIES
AND
SOYBEAN
.
49
4.1.1
BIOMETRICAL
CHARACTERISTICS
OF
SEEDS
AND
STARCH
GRANULES
.
49
4.1.2
PROXIMATE
COMPOSITION
.
50
4.1.3
FRUCTOSE
AND
GLUCOSE
CONTENT
.
51
4.1.4
ANTINUTRIENTS
.
52
4.1.5
ELECTROPHORETIC
CHARACTERIZATION
OF
AFRICAN
YAMBEAN
SEED
PROTEIN
.
55
4.2
LACTIC
ACID
FERMENTATION
.
57
4.2.1
LACTIC
AND
ACETIC
ACID
PRODUCTION
.
58
4.2.2
THE
MICROFLORA
DURING
FERMENTATION
.
60
4.2.3
COMPARISON
OF
THE
EFFECTS
OF
LACTIC
ACID
IN
FERMENTATION
AND
TRADITIONAL
COOKING
ON
PROXIMATE
COMPOSITION
.
62
4.2.4
COMPARISON
OF
THE
EFFECTS
OF
LACTIC
ACID
FERMENTATION
AND
TRADITIONAL
COOKING
ON
ANTINUTRIENTS
.
69
4.2.5
IN
VITRO
PROTEIN
DIGESTIBILITY
(IVPD)
.
75
4.2.6
CHANGES
IN
PROTEIN
PROFILE
DURING
LACTIC
ACID
FERMENTATION
.
77
4.3
TEMPEH
FROM
AFRICAN
YAMBEAN
AND
SOYBEAN
.
79
4.3.1
MICROBIOLOGICAL
ANALYSES
.
80
4.3.2
THE
EFFECTS
OF
TEMPEH
PRODUCTION
COMPARED
WITH
COOKING
ON
PROXIMATE
COMPOSITION
.
82
4.3.3
CHANGES
IN
SUCROSE,
FRUCTOSE
AND
GLUCOSE
DURING
TEMPEH
PRODUCTION
COMPARED
WITH
TRADITIONAL
COOKING
.
89
4.3.4
REDUCTION
IN
ANTINUTRIENTS
DURING
TEMPEH
PRODUCTION
COMPARED
WITH
TRADITIONAL
COOKING
OF
AYB
AND
SOYBEAN
.
92
4.3.5
IN
VITRO
PROTEIN
DIGESTIBILITY
OF
TEMPEH
.100
4.3.6
THE
POLYPEPTIDE
PROFILE
DURING
TEMPEH
PRODUCTION
.100
4.4
OPTIMISING
TEMPEH
PRODUCTION
PROCEDURES
FOR
HYGIENIC
QUALITY
.102
4.4.1
CHANGE
IN
PH
AND
FUNGAL
GROWTH
.103
4.4.2
CHANGE
IN
DRY
MATTER
CONTENT
.104
4.4.3
CHANGE
IN
MICROFLORA
.105
4.4.3.1
TOTAL
CELL
COUNT
.105
4.4.3.2
LACTIC
ACID
BACTERIA
AND
ENTEROBACTERIA
.
106
4.4.4
EFFECT
OF
ACIDIFICATION
ON
AYB-WHITE
TEMPEH
.106
4.4.4.1
BACTERIA
GROWTH
.106
4.4.5
EFFECT
OF
PRE-TREATMENTS
ON
SOME
ANTINUTRIENTS
.
107
DURING
FERMENTATION
OF
THE
MARBLE
AND
WHITE
VARIETIES
OF
AFRICAN
YAMBEAN
.108
4.4.5.1
PHYTIC
ACID
.108
4.4.5.2
OLIGOSACCHARIDES
.110
IV
4.4.5.3
CYANOGENIC
GLYCOSIDE
.
111
4.4.6
IN
VITRO
PROTEIN
DIGESTIBILITY
(IVPD)
.
112
4.4.7
POLYPEPTIDE
PROFILE
OF
PROTEIN
DURING
MODIFIED
TEMPEH
PRODUCTION
.
113
5.
DISCUSSION
.
115
5.1
NUTRITIONAL
VALUE
OF
AFRICAN
YAMBEAN
.
115
5.1.1
PROXIMATE
COMPOSITION
.
115
5.1.2
ELECTROPHORETIC
CHARACTERIZATION
OF
SEED
PROTEINS
.
116
5.1.3
ANTINUTRIENTS
IN
AFRICAN
YAMBEAN
.
118
5.1.4
OLIGOSACCHARIDE
CONTENT
.
120
5.2
LACTIC
ACID
FERMENTATION
.
122
5.2.1
EFFECT
OF
FERMENTATION
ON
MICROFLORA
.
123
5.2.2
EFFECT
OF
FERMENTATION
ON
PH
.
124
5.2.3
EFFECT
OF
FERMENTATION
ON
LACTIC
AND
ACETIC
ACID
.
124
5.2.4
CHANGES
IN
PROXIMATE
CONTENT
DUE
TO
LACTIC
ACID
FERMENTATION
.
125
5.2.5
REDUCTIONS
IN
ANTINUTRIENTS
DURING
LACTIC
ACID
FERMENTATION
.
125
5.2.6
REDUCTIONS
IN
OLIGOSACCHARIDES
DURING
LACTIC
ACID
FERMENTATION
.
126
5.2.7
IN
VITRO
PROTEIN
DIGESTIBILITY
(IVPD)
.
127
5.2.8
ADVANTAGES
OF
LACTIC
ACID
FERMENTATION
OF
LEGUMES
.
128
5.3
TEMPEH
PRODUCTION
.
128
5.3.1
CHANGE
IN
PH
AND
FUNGAL
GROWTH
.
129
5.3.2
MICROBIAL
QUALITY
OF
TEMPEH
.
130
5.3.3
PARTIAL
CHARACTERIZATION
OF
TEMPEH
MICROFLORA
FOR
A
RISK
ASSESSMENT
.
131
5.3.4
EFFECT
OF
TEMPEH
PRODUCTION
AND
COOKING
ON
PROXIMATE
COMPOSITION
.
132
5.3.5
REDUCTION
IN
SOME
ANTINUTRIENTS
DURING
TEMPEH
PRODUCTION
.
133
5.3.5.1
ENZYME
INHIBITORS
.
133
5.3.5.2
TANNIN
.
134
V
5.3.5.3
PHYTIC
ACID
.134
5.3.5.4
CYANOGENIC
GLYCOSIDE
AND
CHRONIC
CYANIDE
INTOXICATION
.135
5.3.5.5
OLIGOSACCHARIDES
AND
FLATULENCE
POTENTIAL
.136
5.3.6
IN
VITRO
PROTEIN
DIGESTIBILITY
(IVPD)
.137
5.4
AFRICAN
YAMBEAN
PROCESSING
IN
HOUSEHOLD
CONDITIONS
.137
5.5
MEAL
PREPARATIONS
RECIPES
AND
SENSORY
ASPECTS
.
138
5.6
ENERGY
COST
.139
5.7
CONCLUSION
.
140
6.0
REFERENCE
.
141
7.0
APPENDIX
.
157
7.1
LIST
OF
CHEMICALS
.
157
7.2
LIST
OF
EQUIPMENT
AND
OTHER
MATERIALS
.
159
CURRICULUM
VITAE
.
162
VI |
| any_adam_object | 1 |
| author | Azeke, Marshall Arebojie 1969- |
| author_GND | (DE-588)125000499 |
| author_facet | Azeke, Marshall Arebojie 1969- |
| author_role | aut |
| author_sort | Azeke, Marshall Arebojie 1969- |
| author_variant | m a a ma maa |
| building | Verbundindex |
| bvnumber | BV017474423 |
| ctrlnum | (OCoLC)56533230 (DE-599)BVBBV017474423 |
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| genre | (DE-588)4113937-9 Hochschulschrift gnd-content |
| genre_facet | Hochschulschrift |
| id | DE-604.BV017474423 |
| illustrated | Illustrated |
| indexdate | 2024-08-24T00:13:30Z |
| institution | BVB |
| isbn | 3832219064 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-010527050 |
| oclc_num | 56533230 |
| open_access_boolean | |
| owner | DE-703 |
| owner_facet | DE-703 |
| physical | XIII, 160 S. Ill., graph. Darst. |
| publishDate | 2003 |
| publishDateSearch | 2003 |
| publishDateSort | 2003 |
| publisher | Shaker |
| record_format | marc |
| series2 | Berichte aus der Ernährungswissenschaft |
| spelling | Azeke, Marshall Arebojie 1969- Verfasser (DE-588)125000499 aut Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods Marshall Arebojie Azeke Aachen Shaker 2003 XIII, 160 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Berichte aus der Ernährungswissenschaft Bonn, Univ., Diss., 2003 Tempehherstellung (DE-588)4299998-4 gnd rswk-swf Fermentation (DE-588)4129537-7 gnd rswk-swf Ernährungsphysiologie (DE-588)4152823-2 gnd rswk-swf Lactobacillus (DE-588)4166370-6 gnd rswk-swf Afrikanische Yambohne (DE-588)4749970-9 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Afrikanische Yambohne (DE-588)4749970-9 s Fermentation (DE-588)4129537-7 s Lactobacillus (DE-588)4166370-6 s DE-604 Tempehherstellung (DE-588)4299998-4 s Ernährungsphysiologie (DE-588)4152823-2 s DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010527050&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Azeke, Marshall Arebojie 1969- Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods Tempehherstellung (DE-588)4299998-4 gnd Fermentation (DE-588)4129537-7 gnd Ernährungsphysiologie (DE-588)4152823-2 gnd Lactobacillus (DE-588)4166370-6 gnd Afrikanische Yambohne (DE-588)4749970-9 gnd |
| subject_GND | (DE-588)4299998-4 (DE-588)4129537-7 (DE-588)4152823-2 (DE-588)4166370-6 (DE-588)4749970-9 (DE-588)4113937-9 |
| title | Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods |
| title_auth | Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods |
| title_exact_search | Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods |
| title_full | Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods Marshall Arebojie Azeke |
| title_fullStr | Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods Marshall Arebojie Azeke |
| title_full_unstemmed | Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods Marshall Arebojie Azeke |
| title_short | Characterization and improvement of the nutritional value of African yambean (Sphenostylis stenocarpa) by non-traditional processing methods |
| title_sort | characterization and improvement of the nutritional value of african yambean sphenostylis stenocarpa by non traditional processing methods |
| topic | Tempehherstellung (DE-588)4299998-4 gnd Fermentation (DE-588)4129537-7 gnd Ernährungsphysiologie (DE-588)4152823-2 gnd Lactobacillus (DE-588)4166370-6 gnd Afrikanische Yambohne (DE-588)4749970-9 gnd |
| topic_facet | Tempehherstellung Fermentation Ernährungsphysiologie Lactobacillus Afrikanische Yambohne Hochschulschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010527050&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT azekemarshallarebojie characterizationandimprovementofthenutritionalvalueofafricanyambeansphenostylisstenocarpabynontraditionalprocessingmethods |