Effect of germination, fermentation and drying on the riboflavin, thiamine and niacin content of jack bean (Canavalia ensiformis)

No Abstract

Use of response surface methodology in predicting cowpea (vigna unguiculata) emulsifying and foaming capacities

No Abstract

Mathematical Modeling of some Functional Properties of Mucuna cochinchinensis

Response surface methodology was used to obtain predicted values of the functional properties of Mucuna cochinchinensis. The processing variables were blanching time (bt) and drying temperature (dt). The data generatedfrom the experiment was analyzed by regression analysis. Linear and quadratic effects of blanching time (bt) were significant (P < 0.05) for fat absorption and foaming capacities. The coefficient of determination (R2) for the fit were 0.86, 0.96, 0.89 and 0.63 for bulk density, foaming, fatand water absorption capacities respectively. These high (R2) values showed that the models developed for the response variables appeared adequate for predictive purposes. The experimental and predictive values were closely related showing that the models correctly predictedthe response variables

Physical and Proximate Composition of Some Indigenous Rice Varieties in South-Eastern Nigeria

Six local processed rice varieties from Ebonyi, Enugu and Anambra States and a Thailand processed rice brand, &#8220;Tomato&#8221;, were evaluated for their physical and proximate properties as quality indices. Their grain length and shape varied from 5.94 &#8211; 7.61 mm and 2.11 &#8211; 4.13 respectively and they differed with varieties (P&lt;0.05). The 1000 grain weight ranged between 19.60 g and 22.03 g. Tomato had the least weight and Ugboka the highest volume per unit measure of rice from an enamel cylindrical cup used for selling rice; per standard market cup varied from 270.16 ml &#8211; 283.33 ml and they differed (P&lt;0.05). Abakaliki mars had the least and Ikwo the highest volume. Weight per standard cup was between 215.50 g &#8211; 224.77 g with Ikwo and Abakaliki having the highest and least values. Prices per cup were in the range of N25 to N35. Abakaliki and Tomato were being sold for N35. The fat content varied from 1.11 &#8211; 1.87% and they differed significantly (P&lt;0.05). Ikwo had the highest and Ugboka the least. The protein content ranged between 7.23 and 9.22% and was higher in Omor and Adani the least. Ash content were in the range of 1.19 &#8211; 7.50% and it differed with varieties. Uduma had high ash content and Tomato the least. Carbohydrate contents were in the range of 75 to 81% and it differed with varieties (P&lt;0.05). Ugboka and Tomato had the highest carbohydrate value while Uduma had the least

Electrolyte and renal status of HIV seropositive individuals on ART: a short-term follow up study

No Abstract.Journal of Biomedical Investigation Vol. 5 (2) 2007 pp. 49-5