Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.).

Three promising new improved lines of lima beans (Tpl 1B, Tpl 7A and Tpl 175A) were evaluated for physicochemical properties and cooking quality. The beans varied in seed dimensions and weights with Tpl 1B and Tpl 7A having smaller seed volume than Tpl 175A. Seed coat percentages, leached solids and swelling capacities were within a range of 10.2-19.6% (w/w), 0.44-0.92 g/100 g and 94.0-121.0 g/100 g dry bean, respectively. Cooking times varied between 62 and 81 min without soaking and were reduced by about 34% following a presoaking treatment in water for 12 h at room temperature (28 +/- 1 degrees C). Small seeds absorbed higher amounts of water during soaking and required more cooking time than larger seeds. No significant (p > 0.05) difference in cooked texture was found between unsoaked beans cooked for 50 min and soaked beans cooked for 30 min, suggesting that cooking times and cooked texture for all lines were improved through soaking.

Effect of heat processing on in vitro protein digestibility and some chemical properties of African breadfruit (Treculia africana Decne) seeds.

The effects of dry heat (roasting) and moist heat (boiling) on in vitro protein digestibility, protein fractions and other chemical properties of African breadfruit (Treculia africana Decne) seed that affect their utilization as a source of human food were investigated. Chemical analyses showed that the crude protein and fat contents of the unprocessed (raw) seeds were 20. 1% and 13.7%, respectively. The level of phytic acid in the raw seed (1.19 mg/g) was lower than the levels found in some commonly consumed pulses in Nigeria. Albumin and globulin protein fractions were found to be the major seed proteins of African breadfruit seed, constituting 67.8% of the total protein of the raw seed. There were no significant (p > 0.05) differences between crude protein, ash and fat contents of the raw and heat processed samples. Boiling proved more effective than roasting for improving protein digestibility and for reducing the levels of trypsin inhibitor, phytic acid and polyphenols of the samples. The complete removal of these antinutrients, however, would require a more severe heat treatment of the seed, which in turn would profoundly reduce the nutritional value and availability of proteins, as demonstrated by the low values obtained for in vitro protein digestibility, protein fractions and protein extractability.

Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.).

The chemical composition and functional properties of ungerminated and germinated seeds of four advanced lines of cowpeas (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were investigated. Ungerminated seeds contained 20.1 to 25.8% crude protein, 2.0 to 2.2% lipid, 115.1 to 210.0 mg phytic acid/100 g and 8.9 to 9.6 mg iron/100 g. The polyphenol contents of the brown- and cream-colored beans were similar (192.0 to 196.0 mg/100 g) but were significantly (p < 0.05) higher than the amount (99.8 mg/100 g) found in the white beans. Germination increased the crude protein content, total phosphorus content, nitrogen solubility, fat absorption capacity and foam capacity but decreased ether extract, polyphenol and phytic acid contents, water absorption capacity, bulk density and foam stability of all cowpea lines. Incorporation of up to 0.2 M NaCl improved foam volume. Ungerminated seeds had high water (2.3-3.2 g/g) absorption capacities, while germinated seeds had high fat (3.1-3.6 g/g) absorption capacities. TVx 3236 and IT81D-699 might be selected for combining such characteristics as high crude protein, low phytic acid content and good foaming properties into a single cowpea line through breeding.

Compositional, functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds.

African breadfruit (Treculia africana Decne) seeds were either boiled or roasted and then milled into flour. Chemical composition, functional properties and storage characteristics of raw and treated flours and the effect of partial proteolysis on selected functional properties of the raw flour were determined. Raw flour contained 20.1% crude protein, 2.5% total ash and 13.7% fat. Heat processing significantly (p < 0.05) improved in vitro protein digestibility, and water and fat absorption capacities but decreased bulk density, nitrogen solubility, emulsion and foaming properties, trypsin inhibitor, and phytic acid and polyphenol contents of the samples. Boiling proved more effective than roasting for improving protein digestibility, emulsion capacity and foam stability and reducing antinutritional factor levels. Partial proteolysis increased nitrogen solubility, bulk density and water and fat absorption capacities but decreased foam capacity at hydrolysis levels greater than 35%. Fatty acid and peroxide values of the samples increased during storage. Compared to raw samples, heat processed samples had significantly (p < 0.05) lower and more acceptable peroxide values and free fatty acid contents and higher and more stable water (3.0 g/g sample) and fat (2.4 g/g sample) absorption capacities.

Changes in nitrogenous and other chemical constituents, protein fractions and in vitro protein digestibility of germinating fluted pumpkin (Telfairia occidentalis Hook) seed.

The effect of 7 days of germination on levels of nitrogenous and other nutrition related parameters, protein fractions and in vitro protein digestibility of fluted pumpkin (Telfairia occidentalis) seed was studied. The non-protein nitrogen gradually increased and the protein nitrogen content decreased during germination. Albumin and globulin fractions were found to be the major seed proteins of fluted pumpkin seeds, constituting about 58.6% of the total protein of the ungerminated (raw) seeds. The protein fractions, albumin and glutelin, were observed to increase by 61.5% and 57.0%, respectively, while a 54.6% decrease was noted in the prolamine fraction. The globulin fraction increased at the beginning of germination but decreased at the end. Germination significantly (p< or =0.05) increased the crude protein, nitrogen solubility and in vitro protein digestibility but decreased the fat, phytic acid and polyphenol contents of the seeds.

Preparation and properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds.

In vitro protein digestibility, chemical composition and selected functional properties of flours and protein concentrates prepared from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were studied. Protein concentrates prepared by an alkaline extraction process had increased crude protein contents (61.5-70.8%) compared to flour samples (46.4-52.7%). The yields of protein concentrates ranged from 24.5% to 29.4% while values for protein recoveries varied between 64.8% and 65.2%. Protein concentrates also had increased foam volume and decreased foam stability (100% decrease over a 2 h period), compared to flour samples. Fermentation and germination were observed to significantly (p < 0.05) lower polyphenol and phytic acid contents, but increased protein digestibility of fluted pumpkin seed flours and concentrates. Both raw flour and concentrate were significantly (p < 0.05) higher in water absorption capacity than germinated or fermented flours and concentrates. Protein concentrates had comparatively better fat absorption properties than the flour samples. Hence protein concentrates may prove to have useful applications in ground meat formulations.

Evaluation of selected food characteristics of three advanced lines of Nigerian soybean (Glycine max (L.) Merr.).

The seeds of three promising advanced lines of soybeans (TGx 923-2EN, TGx 1019-2EN and TGx 1497-1D) which were part of a larger collection evaluated in agronomic field trials in Nigeria were selected for characterization of physicochemical properties, chemical composition, water absorption, cooking time and cooked texture as a function of soaking and cooking. Seed density, leached solids, swelling capacity and seed coat percentage were within a range of 1.15 to 1.26 g per ml, 1.00 to 1.26 g per 100 g, 80.25 to 84.35 g per 100 g and 6.6 to 10.1% w/w of dry beans, respectively. The total polyphenol content of the cream colored beans was similar (0.75 to 0.76 mg/g) but higher than the amount (0.60 mg/g) found in the white beans. Cooking times varied between 71 and 96 min without soaking and were reduced by about 32.0% following a presoaking treatment in water for 12 hours at room temperature (28 +/- 1 degrees C). Small seeds absorbed higher amounts of water during soaking and required less cooking time than larger seeds. Unsoaked beans required 40 min of cooking to achieve the same degree of cooked texture as the soaked beans cooked for 20 min, suggesting that cooking times and cooked texture for all lines were improved through soaking.

Composition and functional properties of unprocessed and locally processed seeds from three underutilized food sources in Nigeria.

Chemical and functional properties of unprocessed (raw) and locally processed seeds of Brachystegia eurycoma, Detarium microcarpum and Mucuna sloanei that affect their utilization as sources of human food were investigated. The seeds, which are underutilized food sources in Nigeria, were subjected to local processing methods which included roasting, boiling, dehulling/shelling, soaking and the changes in composition and functional properties were estimated. Chemical analyses showed that the crude protein contents of the raw seeds ranged from 12.2 to 23.2%; fat varied from 4.9 to 12.0%. The level of phytic acid in the raw seeds (192.4-215 mg/100 g) was observed to be lower than the levels found in some commonly consumed pulses in Nigeria. There were no significant differences (p > 0.05) between crude protein contents and the least gelation concentrations of the raw and processed samples, but processing (roasting, boiling, dehulling and soaking) significantly (p = 0.011) improved in vitro protein digestibility, water and fat absorption capacity and decreased the bulk density, nitrogen solubility and the phytic acid and polyphenol contents of the samples. Processed samples had high water (3.4-3.8 g/g) and fat (1.8-2.1 g/g) absorption capacities and hence may be useful as functional agents in fabricated foods such as bakery products and ground meat formulations.

Latencies of event related potentials as a tool for studying motor processing organization.

The aim of this experiment was to better define the relative organization of motor processing using both behavioral measures and ERPs. Using the additive factors method, three motor variables; (1) stimulus-response (S-R) compatibility, (2) movement extent, and (3) time uncertainty, were all manipulated in a visuo-bimanual, four-choice, pointing task. As expected, all three variables significantly lengthened RT without interaction. All three motor variables also affected ERP latencies. Both P300 and N200 latencies were lengthened by greater movement extent. Moreover, N200 and P300 latencies were differentially affected by S-R compatibility and time uncertainty. Finally, both RT-minus-N200 and RT-minus-P300 were significantly lengthened by S-R incompatibility and greater time uncertainty whereas movement extent had no effect. In sum, ERP results did not support the assumptions of the classical serial model but rather of a contingent-parallel model. Furthermore, the ERP data can be used to infer the relative order of the different stages in this model.