Effect of Soybean Sprouting and Beta-Glucanase Treatment of Wet Milled Soybean on the Chemical Properties of Soymilk from Different Varieties of Soybean

Soymilk samples were produced from different varieties of soybean (Samsoy 1, Samsoy 2 and TGX). One batch of each variety of soybeans was sprouted (48 h), wet milled, and treated with beta-glucanase enzyme.  An untreated batch of wet milled soybean served as control. Soymilk was  processed from each soybean variety and analyzed for reducing sugars by Fehling’s test. Sugars were also qualitatively and quantitatively analyzed  with thin layer chromatography and spectrophotometry respectively.  Proximate composition and dietary fibre of all treated soymilk from  different varieties of soybeans were also determined. Sprouting of  soybeans and beta-glucanase treatment reduced the mean glucan content  of soymilk (0.76% and 0.87% respectively) compared to the  control (1.23%). The dietary fibre of soymilk resulting from both  treatments (0.57% and 0.73% respectively) were not significantly reduced (p > 0.05) compared to the control (1.03%). Glucose, fructose, galatose,  arabinose, ribose and xylose were present in the soymilk samples and  were not significantly different (p > 0.05) among the samples from  different varieties. The concentration of the simple sugars generally  increased after beta-glucanase treatment of the soybean slurries.  Sprouting of soybeans caused a reduction of the simple sugars except for arabinose. The concentration (mg/100 ml) of the different sugars in the control (untreated) / sprouted / beta-glucanase treated soymilk are respectively as follows: glucose (12.005 / 10.987 / 28.440); fructose (10.29 / 9.49 / 18.15); galactose (0.773 / 0.753 / 1.589); arabinose (7.126 / 10.321 / 10.232); and xylose (2.065 / 1.713 / 2.678). The concentrations of glucans in the soybean varieties were similar (Samsoy 1 [0.88%], Samsoy 2 [0.98%] and TGX [1.00%]). Sprouting and treatment with beta-glucanase treatment caused hydrolysis of soybean fibre and altered the reducing sugar content of soymilk from all the selected soybean varieties

Physical and Chemical Properties of Glucose Syrup from Different Cassava Varieties

Cassava roots from TMS 30572, NR (80) 84, and a local variety, Nwocha, were weighed, peeled, washed and grated. The starch was obtained by washing, filtration and sedimentation, after which it was dried. The starch was hydrolyzed to simple soluble sugars using a bacteria alpha-amylase and boiled. The sugar solution was filtered and the filtrate was concentrated at 65oC under vacuum until the filtrate was 50% total solids. The glucose syrup obtained was analyzed for total solids, yield and  dextrose equivalent (DE). The syrup from Nwocha was tested for apparent viscosity (at different concentrations and shear rates). The DE result for  different varieties were 37, 37, and 40 for TMS 30572, NR (80) 84 and Nwocha respectively, indicating that Nwocha was completely hydrolyzed. The NR (80) 84 had the highest yield of starch (11%) and glucose syrup (9.1%) from the tuber. Apparent viscosity Nwocha syrup increased with increasing syrup concentration. Cassava glucose syrup exhibited  pseudoplastic behaviour at all the concentrations tested. Cassava glucose syrup of high DE could be produced from a single enzyme treatment of cassava starch

Vitamin A retention in \"palm oil-gari\" during processing and storage

Gari samples from six different locations in Imo state of Nigeria, were assessed for vit A activity for a period of 4 weeks. Five samples were randomly selected from each location and stored at 28°C under the usual household storage conditions. Gari sample enriched with vit A stored for 6 weeks under similar conditions but kept in a tightly covered amber coloured bottle, to minimize contact with oxygen and light, was also assessed. The initial status of vit A activity (IU/100g) ranged from 183-723 in location A; 33.3-906 in B; 93-143 in C; 51.2-71.1 in D; 37.5-39.5 in E and 13.2-59.2 in F. The result showed remarkable losses in activity during storage. All the samples in locations A, B and E recorded over 25% loss in activity after the 2nd week of storage and over 50% by the 3rd week of storage. Samples from location F showed very poor retention of vitamin A and less than 10% activity was detected at the end of the 2nd week. Vitamin A activity of the enriched palm oilgari (EPOG) having an added level of 40,000 IU/100g, decreased to 992 IU/100g immediately after toasting. However, the EPOG showed only 7% loss in activity after a storage period of 6 weeks. The result of this study suggests that vit A retention in the traditionally processed palm oil-gari is very poor and the usual storage conditions may enhance further losses. However the enriched palm oil-gari stored under conditions that reduce contact with light and oxygen exhibited greater vit A retention. Keywords: vitamin A retention, palm oil, gari Nigerian Food Journal Vol. 23 2005: 69- 7

Stability, Yield and Chemical Properties of Soymilk Whey from Sprouted Soybeans (Glycine max) of Different Varieties

Soymilk whey was produced from sprouted soybeans of three different varieties, namely Samsoy 1, Samsoy 2 and TGX 1937-Is. They were separately sprouted in batches for 6 h, 12 h, 24 h, 36 h and 48 h respectively. Each batch of the sprouted soybeans was used to produce soymilk. Each batch of soymilk was divided into two parts and one partwas treated with â-glucanase. Whey was produced from all soymilk samples by the addition of citric acid. The whey phase was allowed to separate by natural sedimentation or centrifugation. Soymilk whey was analyzed for volume yield, proximate composition, total solids (%TS) and gel electrophoresis (SDS-PAGE). Stability of concentrated sterilized(121oC, 15 min) whey samples were evaluated by observing the visible coagulation time (VCT). The soybean variety did not significantly (p>0.05) affect the volume yield. The volume of whey produced at pH 4.5 was significantly (p< 0.05) higher than those at other pH tested. At the same pH, the â-glucanase-treated soymilk from sprouted soybeans had the highest whey volume (89.07%), which was significant (p>0.05) compared to the acid-only treated (86.13%), and unsprouted (control) was 45.8%. The SDS-PAGE electrophoregram showed that most proteins in the controlsamples diminished after sprouting, leaving proteins of 20 Kda molecular weight. Protein contents of whey from different soybean varieties were not significantly (p>0.05) different but protein in the sprouted and â-glucanasetreated soymilk was about half of the control samples. The VCT of soymilk whey was > 7 months. These results suggest that development of soymilk whey for food and beverage production is feasible

Effect of Soy Flour and Maize Flour Addition on Phase Separation in Moi- Moi from Soaked Cowpea (Vigna unguiculata) and Cowpea Flour from Different Cowpea Varieties

Two improved varieties of cowpea (IT89KO and IT90K-76) and one local variety (lsiocha) were used to investigate the effects of added soyflour and maize flour on the phase separation in moi-moi made from soaked cowpea and cowpea flour. Different levels (5%, 10%, 15%, 20% and 25%) of maize flour, soyflour and a 1:1 blend of soyflour and maize flour (soy/maize flour) were separately added. The moi-moi from the different combinations was evaluated for phase separation and per cent height of the upper layer calculated. Soaking of cowpea reduced the size of theupper layer in moi-moi compared with the use of cowpea flour. The addition of maize flour or the soy/maize flour reduced the upper layer compared with when either flour was added alone. The upper layer of moi-moi made from cowpea flour with added soy flour (21.20%) was significantly higher (p < 0.05) than moi-moi from soaked cowpea withadded soy flour (15.2%). Moi-moi with added maize flour made from cowpea flour produced a significantly (p < 0.05) higher mean per cent upper layer (19.72%) compared with that from soaked cowpea (8.95%). Addition of soyflour produced the greatest upper layer for all varieties used. There were no significant (p > 0.05) differences in the per centupper layers for moi-moi from all cowpea varieties when maize flour was added. Increasing the proportion of added flours increased the size of the upper layer. Complete prevention of the occurrence of phase separation in moi-moi by addition of soy flour and maize flour alone is not feasible.Keywords: Phase separation, moi-moi, soyflour, maize flour and cowpea varieties

Effect of Volume and Temperature of Added Water on the Occurrence of Phase Separation in Moin-Moin from Wet Milled Cowpea (Vigna unguiculata) and Cowpea Flour from Three Cowpea Varieties

Three cowpea varieties (Isiocha, IT89KD and IT90K-76) were used for production of moin-moin by wet milling of the dehulled cowpea and by reconstitution of dry milled cowpea flour. The moin-moin was made by separately adding different levels of mix water and water at different temperatures (50 – 80oC). The cowpea varieties were evaluated forwater absorption. All moin-moin samples were evaluated for phase separation and the percentage height of the upper phase was measured. The proximate composition of the different phases (upper and lower) was also determined. The Isiocha variety absorbed the most water (1.14ml/g) compared to IT89KD (0.91ml/g) and IT90K-76 (0.95ml/g). The IT90K-76 variety had the highest mean % height of upper phase (9.1%) which was significantly (p<0.05) higher than those for Isiocha (7.2%) and 1T89KD (7.1%). The temperature of the mix water did not significantly alter themean % height of upper phase. The increase in mean mix water (49.5 – 79.5ml) caused an increase in mean % upper phase (5.4 – 10.5%). Cowpea flours produced higher upper phase when mixed with water at room temperature but cowpea flours produced higher upper layers when mixed with water at 50oC and above. The occurrence of phase separation in moin-moin from wet milled cowpea and cowpea flours can be controlled by use of appropriate quantity and temperature of water for milling and flour reconstitution

Biodegradation of diesel oil in marine environment by a floating water droplet

© 2017, Islamic Azad University (IAU). Diesel oil is one of the derivatives of crude oil which resistance to biodegradation due to its complex structure and low solubility in water. A novel concept of enhancement of diesel degradation using floating water droplet is proposed and being investigated to address some key challenges encountered in diesel oil spillages in the aqueous area and wetlands. This study aims to increase the floatability of a floating water droplet on oil. A droplet containing a mixed consortium of 60 different hydrocarbon degrading bacteria and sodium dodecyl sulfate as a surfactant was deposited on the diesel oil surface. Contact angle and contact radius were monitored to observe the effect of bacterial activities on the droplet. The behavior of this droplet on diesel oil was different to a previous study with paraffin oil. In particular, the floatability, bacterial growth and biofilm formation demonstrate significant deviation due to the diesel interactions with biological processes. Nevertheless, the results show this method increase microbial activities within the droplet. The result verifies the applicability of the floating water droplet as an environmentally friendly method for diesel oil spillages