McElroy, Clarence Underwood, 1849-1928 (MSS 73)

Finding aid only for Manuscripts Collection 73. Correspondence, legal and business papers, speeches and travelogs of Bowling Green, Kentucky attorney Clarence Underwood McElroy. Also includes papers of law partner, Daniel Webster Wright; Skiles and Underwood families of Warren County; the Trigg family of Barren County; and some Warren County Court records

Faba bean as a novel brewing adjunct:consumer evaluation

The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological nitrogen fixation. Faba bean is, therefore, distinguished from species such as spring barley (Hordeum vulgare L.), which require large amounts of synthetic nitrogen fertiliser. Consumer analysis of beer produced with faba bean as an adjunct compared with barley malt beers has not previously been assessed. This study evaluated the potential of beers brewed using 30% (w/w) dehulled bean (kernel) flour as an adjunct to malted barley, using a series of quantitative sensory tests. The first, a blind acceptance test with inferred preference, found no statistically significant difference in the taste score of the bean kernel flour adjunct beer when compared with conventional beer. In the second acceptance test, the knowledge that the beer was produced using beans did not affect the overall consumer impression of the beer, regardless of how this information was presented. These results suggest that the use of faba beans in brewing does not impact negatively on the taste or acceptability of the resultant bee

Economic Analysis of the Barley Market and Related Uses

Barley is an important cereal worldwide cultivated since about 10,000 years. Barley crop is the fourth most important cereal in the world, after wheat, corn, and rice. It could be a food source for millions of people even though today it is mainly used as animal feed and brewing. So, recently, more than 70% of barley crop has been used for feed; about 21% has been intended to malting, brewing, and distilling industries; lesser than 6% has been consumed as human food. In addition, a growing interest in renewable energy has led to the modest use of barley grain for the production of fuel ethanol. The prominence of barley as food is mainly due to its potentialities in the production of healthy food, as an excellent source of dietary fiber, and a functional food ingredient such as β-glucan. The purpose of this chapter is to carry out an analysis of barley market and to present, in summary, its principal uses

Characterization of a thermostable Bacillus subtilis &#946-amylase isolated from decomposing peels of Cassava (Manihot esculenta)

&#946-Amylase (á-1, 4 glucan maltohydrolase; E.C:3.2.1.2) is used in the food processing, brewing and distilling industries due to its capacity to produce maltose syrup from starch. Here, we report the purification and characterization of â-amylase from Bacillus subtilis isolated from cassava peel waste obtained from a milling factory in Ikenne-Remo, Ogun State, Nigeria. The enzyme was extracted, fractionated at 90% (NH4)2SO4 and further purified using DEAE-cellulose ion exchange chromatography. The molecular weight of the purified enzyme was estimated to be 34.67 Kd. The specific activity of the partially purified enzyme was approximately 1.35 units per mg of protein (Umg-1), Kinetic analysis of its starch hydrolysis activity gave a Km value of 2.496 ± 0.025% and a Vmax of 1.136 ± 0.055 units min-1. The optimum pH and temperature were determined to be 5.5 and 70 0C respectively, and the thermal stability curve gave a maximum activity of 9.75 U at 70oC for 60 min of incubation. Bacillus subtilis â-amylase is valuable for maltose production, which can be hydrolyzed further by other groups of amylase for the production of high cassava glucose syrup used as sweeteners in the food industry

Coomes, Martin F., 1848-1919 (SC 327)

Finding aid only for Manuscripts Small Collection 327. Paper (damaged, and therefore incomplete) entitled “History of Benjamin Linn, and his work as a Kentucky pioneer—Biographical sketch of John Ritchie—A Short Biographical Sketch of John Gilkey,” read by Dr. M. F. Coomes on 7 January 1895 before a regular meeting of The Filson Club, Louisville, Kentucky

Optimised processing of faba bean (<i>Vicia faba L.</i>) kernels as a brewing adjunct

Pulse (Fabaceae) grains, such as peas and beans, are derived from crops that are usually cultivated in the absence of mineral nitrogen fertiliser as these crops can obtain their nitrogen requirement naturally from the air via biological nitrogen fixation. Therefore, pulses present a significantly lower greenhouse gas (GHG) footprint than crops demanding nitrogen fertiliser, whilst also offering significant quantities of starch for the brewing and distilling industries. Mitigation of agriculture derived GHG emissions through utilisation of pulses can have a positive environmental impact. To this end, the potential of exploiting dry, dehulled faba bean (Vicia faba L.) kernel flour as an adjunct for beer production was evaluated. The impact of different temperature regimes and commercial enzymes were assessed for their effect on wort: viscosity; run-off rate; primary amino nitrogen content and, fermentability. Faba beans demonstrated insufficient endogenous enzyme capacity for starch conversion and generated a viscous wort. However, using a stepped temperature mashing regime and exogenous enzyme additions, the faba bean wort was comparable in processability and fermentability to that of 100% malted barley wort. The faba based beer and co-product qualities demonstrate the environmental, nutritional and commercial potential of pulses in brewing.</p

Shucraft Family Letters (SC 3224)

Finding aid and transcripts of letters (Click on Additional Files below) for Manuscripts Small Collection 3211. Letters of the Shucraft family of Nashville (Davidson County) and Blount County, Tennessee, mostly between brothers John, Van and Charley Shucraft. Family members discuss marriages and deaths, work and hard economic times, commodity prices, and religious revivals. A worker in a Blount County distillery, Charley regularly sends whiskey to brother John and arranges sales of John’s lumber