Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality

Millets are widely recognized for their nutritional significance;however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction;however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.

Quality, fatty acid composition and oxidation stability of ten cold-pressed seed oils

Cold-pressed oils from six herb plant seeds and four woody plant seeds were analyzed and compared for their quality characteristics such as oil, crud protein, shell, and moisture content, fatty acid （FA） compositions and oxidation stability. Results showed that walnut kernel contained the greatest amount of seed oil and safflower seed contained the lowest. Safflower, pumpkin, hemp, camellia and peony seeds had high shell content, their kernel oil content significantly increased after shelling. These oils had significant differences （p〈0.01） in levels of fatty acids and the ratio of n-6：n-3 fatty acids. Camellia, safflower, and flax seed oil contained the highest oleic acid, linoleic acid, and a-linolenic acid respectively. Hemp seed oil was observed in a 3.53：1 ratio of n-6 and n-3 fatty acids. All these ten oils were obviously different in moisture and volatile content, acid value, peroxide value and induction period （IP） （p〈0.01）. IP of peony seed oil was lowest （0.94 h） and almond oil was the highest （14.10 h）. IP of oils negatively correlated with polyunsaturated fatty acids content ^=-0.664, p=0.036）. These studies of ten cold-pressed oils may provide better explanation for their potential health benefits and further developing their commercial value.

Bioactive compounds and antioxidant activities of cold-pressed seed oil

Ten cold-pressed oil from 6 herb plant seeds （sesame, fax, saffower, pumpkin, tomato and hemp） and 4 woody plant seeds （camellia, almond, walnut and peony） were analyzed to determine bioactive compounds content, including tocopherols, phytosterols and phenolics, as well as their antioxidant activities. Total tocopherols content ranged from 161.11 mg/kg in camellia seed oil to 1,072.51 mg/kg in tomato seed oil. Tomato seed oil had the highest total phytosterols （708.89 mg/100 g） and phenolics content （20.27 mg SAE/100 g）,whereas, saffower seed oil has the lowest total phytosterols （173.75 mg/100g） and walnut kernel oil contained the lowest phenolics （2.32 mg SAE/100 g）, respectively. Tomato seed oil exhibited the strongest ferric-reducing antioxidant power （FARP, 311.36 μmol/100 g） and 2,2-diphenyl-1-picrylhydrazyl （DPPH） radical scavenging activity （56.40 μmol/100 g）, while camellia seed oil had the lowest FRAP value （34.83 μmol/100 g） and fax seed oil had the lowest DPPH value （2.75 μmol/100 g）. Correlation coeffcient was determined as 0.647 and 0.863 between FRAP value and total tocopherols and phenolics, and 0.673 and 0.711 between DPPH value and total tocopherols and phenolics （p 〈 0.05）, respectively. This result indicated the antioxidant activities （FRAP and DPPH） were highly correlated with total tocopherols and phenolics content of oil. This study will be very useful for comprehensive utilization of all 10 cold-press oils.

酒糟蛋白替代豆粕对九斤黄鸡生长性能、血清生化和免疫指标的影响

[目的]研究不同比例的湿磨预处理去壳酱香型酒糟蛋白(wet milling pretreated and dehulled-moutai distiller's grains, WDMDG)替代豆粕对九斤黄鸡生长性能、血清生化和免疫指标的影响,为WDMDG替代豆粕提供科学依据。[方法]选取1日龄健康九斤黄公雏450只,随机分为3组,每组设3个重复,每个重复50只鸡,对照组饲喂基础日粮,试验Ⅰ和试验Ⅱ组分别在基础日粮中添加5%、8%WDMDG等营养替代豆粕,试验为期26 d,分别测定九斤黄鸡平均日增质量、平均日采食量、料重比和死淘率,并对九斤黄鸡血清中总蛋白、白蛋白、尿素氮含量、谷丙转氨酶和谷草转氨酶活力和IgG、IgA、lgM水平进行测定。[结果]与对照组相比,试验Ⅰ和试验Ⅱ组九斤黄鸡的各项生产性能均没有显著差异,试验Ⅰ和试验Ⅱ组鸡血清中尿素氮含量分别提高了4.88%(P>0.05)和19.51%(P<0.05),各组鸡血清中总蛋白、白蛋白含量、谷草转氨酶和谷丙转氨酶活力及IgG、IgA和IgM水平差异均不显著。[结论]在九斤黄鸡日粮中采用5%WDMDG等营养替代基础日粮中部分豆粕,对其日增质量、料重比、死淘率、血清生化指标和免疫指标均无显著负面影响。

凝固型脱皮亚麻籽仁发酵乳的研制及贮藏稳定性研究

该研究以脱皮亚麻籽仁原浆和全脂牛奶为主要原料,通过单因素试验和响应面法对脱皮亚麻籽仁发酵乳的发酵工艺进行优化,并对其贮藏稳定性进行研究。结果表明,凝固型脱皮亚麻籽仁发酵乳最佳制备工艺条件为:脱皮亚麻籽仁原浆与全脂牛奶的体积比3∶7、蔗糖添加量74 g/L、发酵剂添加量2.3 g/L、β-环糊精添加量2.0 g/L、发酵温度42℃、发酵时间8 h。另外在此优化条件下,贮藏21 d后发酵乳的可滴定酸度为84°T、pH 4.3、持水力为84.03%、活菌数为2.44×10^(8)CFU/g,硬度为1.07 N、弹性为0.63 mm、咀嚼性为0.45 N、黏性为0.71 N、内聚性为0.66。其凝固型发酵乳色泽乳白、质地均匀一致、无乳清析出,具有亚麻籽的香气且稳定性良好,所得结果为植物基发酵乳的发酵工艺及贮藏特性评价提供研究思路和数据参考。

Effects of Dehulling on Functional and Sensory Properties of Flours From Black Beans (<i>Phaseolus Vulgaris</i>)

The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechanically and the flours obtained from the dehulled seeds were compared with flour milled from undehulled seeds. The flours obtained were evaluated for proximate composition, physical and pasting properties. Anti-nutritional factors in the flours were also determined. The flours were then used to prepare steamed bean cake (“Moinmoin”) which was evaluated for sensory parameters of appearance, taste, aroma, texture and overall acceptability. Dehulling produced significant effects (p 0.05 and p > 0.01) prepared from dehulled flours, but there was significant difference (p < 0.05) at both levels in most sensory parameters between samples from dehulled seeds and undehulled seeds except for aroma.

Effect of Dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (<i>Sorghum oryzoidum</i>)

Cereals are the basic element in ensuring the food security of the population through the significant intake of carbohydrates, proteins, dietary fiber, vitamins and minerals. The processing of cereals leads to changes in their nutritional quality, which could lead to both reduced nutrients and anti-nutrients. Gluten-free cereal varieties attract attention as raw materials to improve the nutritional quality of food and to diversify the product range. Sorghum (Sorghum oryzoidum) is a hybrid of sorghum, obtained at the Institute for Scientific Research for Corn and Sorghum in the Republic of Moldova, by crossing Sudan grass (S. sudanense) and bicolor sorghum (S. bicolor). The research aimed to determine the impact of dehulling and hydrothermal treatment on the amino acid content of soriz. The obtained results reported that the dehulling and hydrothermal treatment led to the uneven modification of the amino acid content in the investigated samples. As a result of dehulling, the total amount of essential amino acids decreased by 19.8% compared to the native grain. Boiling whole grains without prior hydration led to 34% loss of essential amino acids compared to native grains, and pre-hydration of the grains and subsequent boiling reduced essential amino acid losses by 8% compared to cooked grains without hydration. Boiling grains with pre-hydration had a positive effect on the chemical index of lysine, methionine and cysteine, leucine and tryptophan. However, the nutritional quality of sorghum grain proteins and derivatives obtained, evaluated according to the chemical index, is low. The results obtained reported that dehulling and hydrothermal treatment unevenly altered the amino acid content, and the method of boiling grains with pre-hydration had a positive effect on the CSI of lysine, methionine and cysteine, leucine and tryptophan.

Analysis of the Performance of a Dehulling System for Confectionary Sunflower Seeds

Confectionary sunflower, which has a larger size and lower oil content than oilseed sunflower, has a considerable market, since it is used for birdfeed and human consumption. The characteristics of use of confectionary sunflower seeds require a dehulling process that is efficient in the removal of the hull and that also allows obtaining a product consisting mainly of whole kernels. Response surface methodology was used to determine an optimal combination of working conditions in the dehulling process of confectionary sunflower seeds. Optimization factors were impact speed, expressed in terms of the peripheral speed (28.3 -41.9 m/s), and moisture content of the seeds (4% -14%, dry basis—db). A central composite rotatable design (CCRD) was used to develop models for the responses (dehulling ability—DA and percentage of whole kernels—WK). Applying the desirability function method, the optimal values of the factors were determined using maximum WK and maximum DA as criteria. The results of the optimization technique suggest that by dehulling Mycogen 9338 confectionary sunflower seeds at 12.3% db and 32.5 m/s, the maximum values of DA and WK (72.6% and 63%, respectively) would be obtained. The moisture value defined as optimal determines a requirement of humidification of the seeds prior to dehulling, establishing the need for a technical and economic feasibility study.

Comparative Influence of Dehulling on the Composition, Antioxidative and Functional Properties of Sorrel (<i>Hibiscus sabdariffa</i>L.) Seed

Although animal proteins provide indispensable amino acids that the body requires for normal growth, maintenance and function, their expensiveness makes them unaffordable especially for most families in the developing countries. This has given impetus to extensive research into under-utilized protein-rich oilseeds such as sorrel as possible alternate sources of good quality protein for tackling the challenge of protein-energy malnutrition which is fast becoming a global challenge. Sorrel seed may hold great potentials as a source of good quality protein, however the presence of hard seed coat, bitter after-taste and associated antinutritional factors have limited its use as protein supplement for humans and food ingredient. This study therefore compared the effect of dehulling sorrel seed to boiling, germination and roasting. This was with the aim of enhancing its utilization as protein source for human nutrition and functional ingredient in food product development. Flours obtained were analyzed for their proximate, mineral, antinutrient, amino and fatty acids composition;in vitro starch and protein digestibility, and functional and antioxidative properties. Protein content (ranged from 24.93% - 32.91%) significantly increased due to processing;dehulling alone accounted for a percentage increase of 32.01%. Similarly, dehulling increased all essential amino acids (except isoleucine and valine) at percentage which ranged from 3.63% - 61.17% whereas other processing methods caused significant reductions. Lysine, leucine, valine, arginine and phenylalanine were the most abundant essential amino acids, while methionine and cystine were the first and second limiting amino acids. Palmitic, linoleic, oleic and stearic acids were the most abundant fatty acids. Mineral composition was K > Ca > Mg > Na > Fe > Zn > Mn. Dehulled seed flour had highest in vitro protein digestibility (75.87%). Improved amino acid composition, antioxidative and functional properties of sorrel seed flour due to dehulling may indicate the potential of this flour to serve as a protein supplement and functional ingredient for food product development.

去谷壳茅台酱香型酒糟高蛋白饲料对生长育肥猪生长性能和腹泻指数的影响

为研究去谷壳茅台酱香型酒糟高蛋白饲料对生长育肥猪生长性能和腹泻指数的影响,选取平均体重为(43.58±2.50)kg的杜长大三元杂交生长猪45头,随机分为3组,每组3个重复,每个重复5头猪,对照组饲喂玉米-豆粕型基础日粮,试验Ⅰ组和Ⅱ组分别用5.00%、8.00%去谷壳茅台酱香型酒糟高蛋白饲料替代基础日粮中部分豆粕,添加赖氨酸和油脂平衡日粮营养水平。预试期7 d,正式期30 d。结果表明:与对照组相比,试验Ⅰ组和Ⅱ组平均日增重分别提高了4.03%、3.09%(P>0.05);料重比分别降低了3.79%、3.45%(P>0.05);猪只腹泻指数分别显著降低了1.07、1.29百分点(P<0.05),试验Ⅰ组和Ⅱ组间无显著差异(P>0.05)。初步证实,用去谷壳茅台酱香型酒糟替代基础日粮中部分豆粕不影响生长育肥猪的生长性能,但可显著降低猪的腹泻指数,对腹泻有一定控制能力。综合生长性能和腹泻指数,在生长猪日粮中添加去谷壳茅台酱香型酒糟高蛋白饲料的比例以5.00%为宜。

脱皮制粉对黑、白青稞粉营养卫生品质及加工特性的影响

该文探究脱皮程度对黑、白青稞粉营养品质、卫生质量、糊化特性和面团粉质特性的影响。结果表明:随着脱皮率的增加,黑、白青稞粉的蛋白质、总酚、灰分含量均呈总体下降趋势,而β-葡聚糖、淀粉含量则表现出不同程度上升。黑、白青稞麸皮粉中蛋白质含量分别为17.10%和14.20%,灰分含量分别为5.60%和4.70%,β-葡聚糖含量分别为未检出和0.07%,总酚含量分别为1.39 mg/g和1.97 mg/g;青稞粉和麸皮粉中均未检出黄曲霉毒素B1;脱皮率为5%的白青稞粉破损淀粉含量为21.07 UCD,白度为57.57%,且其糊化特性和面团粉质特性均较未脱皮白青稞粉有所提升。

油菜籽脱壳与分离设备研究

油菜是我国重要的油料作物之一 ,油菜籽是重要的油脂与蛋白质资源。本文分析了油菜籽脱壳制油的必要性 ,还介绍了油菜籽脱壳与分离设备及用其作过 2 2 0 0 0Kg油菜籽脱壳与分离生产试验的结果 :脱壳率为 85 % ,仁中含壳率为 4 % ,壳中含仁率为 1% ,粉末率为 3% ,结果表明 。

亚麻籽中主要营养成分的分布研究

采用亚麻籽和亚麻籽脱皮后的亚麻籽仁和亚麻籽皮为原料提取脂肪、蛋白质、亚麻胶、木酚素和膳食纤维,对亚麻籽中主要营养成分的分布进行了研究。结果表明:亚麻籽脱皮后亚麻籽仁与亚麻籽皮的比例为54∶46;木酚素、亚麻胶和膳食纤维分布在亚麻籽皮上,脂肪主要分布在亚麻籽仁中,蛋白质在亚麻籽仁与亚麻籽皮中的分布没有明显的差异;将亚麻籽脱皮后,用亚麻籽仁和亚麻籽皮分别提取加工亚麻籽仁油、亚麻籽蛋白、亚麻胶和木酚素等产品较用亚麻籽加工的品质好、效率高、成本低、效益好。

油菜籽脱皮冷榨技术研究

油菜籽脱皮冷榨技术是近年来兴起的一项新技术 ,对油菜籽脱皮冷榨技术进行了系统研究 ,采用脱皮、皮仁分离装置 ,对油菜籽进行脱皮分离 ,然后通过调质技术 ,对油菜籽进行润湿 ,对榨油机的压缩比和压榨时间进行了研究 ,并作一些理论上的探讨。

大口黑鲈幼鱼饲料中白鱼粉与两种豆粕的适宜配比

用8种等氮、等能和等脂的饲料,以实验鱼的生长、体组成、饲料效率、非特异性免疫和血液学参数作指标,评定大口黑鲈幼鱼饲料中去皮豆粕和酶解豆粕分别替代白鱼粉的可行性和适宜配比。在4水平的去皮豆粕饲料(D1～D4)和酶解豆粕饲料(E1～E4)中,白鱼粉和两种豆粕的配比均分别为45∶5、40∶12、35∶18和30∶25。用上述8种饲料饲喂初始体质量(5.32±0.05)g的大口黑鲈,每饲料设3个重复,每重复35尾鱼。采用表观饱食投喂,每天饲喂2次(8:00和16:00)。结果显示,各组之间实验鱼的成活率和特定生长率无显著性差异。但当去皮豆粕和酶解豆粕在饲料中的含量分别高于5%和12%时,饲料效率和蛋白质效率显著降低。随着饲料中白鱼粉含量从45%降低至30%,饲料的蛋白质和脂肪消化率显著升高;同时,全鱼、肌肉和内脏的蛋白质和水分含量均呈显著降低,但脂肪含量却显著升高;肝体比和肝糖含量显著降低;实验鱼的血清溶菌酶活性和血清蛋白质含量显著降低,但血清补体活性无显著差异;红细胞压积和血红蛋白含量均显著降低,但红细胞数差异不显著。实验表明,大口黑鲈幼鱼饲料中白鱼粉与去皮豆粕的合适配比为45%和5%,而白鱼粉与酶解豆粕的合适配比为40%和12%;豆粕经酶处理后能去除其中的部分抗营养因子,可替代饲料中11%的白鱼粉。

饲料中去皮豆粕替代鱼粉对埃及胡子鲇消化酶活力和肠道组织的影响

以初始体质量(22.40±0.30)g的健康埃及胡子鲇Clarias lazera为试验对象,在室内单循环控温养殖系统中进行8周饲养试验,以鱼粉为动物蛋白源,去皮豆粕为植物蛋白源,去皮豆粕分别替代0%(CK),15%,30%,45%和60%的鱼粉蛋白,配制成5种等蛋白(40%)等能(15.8 MJ/kg)的半精制饲料,研究去皮豆粕替代鱼粉对埃及胡子鲇消化酶活力及肠道组织的影响。结果表明,埃及胡子鲇胃蛋白酶活力去皮豆粕组显著低于对照组(P<0.05),30%,45%和60%去皮豆粕替代组中肠和肝胰脏蛋白酶活力显著低于对照组(P<0.05),45%和60%去皮豆粕替代组的前肠和后肠蛋白酶活力显著下降(P<0.05)。当去皮豆粕替代鱼粉45%和60%时,后肠淀粉酶活力显著低于对照组(P<0.05)。但埃及胡子鲇的胃、肝胰脏、前肠和中肠淀粉酶活力各组之间差异不显著(P>0.05)。去皮豆粕对埃及胡子鲇的脂肪酶活力影响不显著(P>0.05)。去皮豆粕替代鱼粉对埃及胡子鲇肠道组织结构具有一定的影响。当去皮豆粕替代鱼粉蛋白45%和60%时,埃及胡子鲇的中肠和后肠肠道组织结构完整性被破坏,部分肠绒毛脱落,部分上皮细胞与固有层分离,固有层结缔组织疏松,固有层变宽,肠长、肠体指数、肠长指数、肠道皱襞高度显著下降(P<0.05)。

脱皮双低菜籽粕的开发和饲用研究

介绍了脱皮双低菜籽粕的开发和饲用研究情况。采用双低油菜籽脱皮冷榨膨化新工艺生产出的脱皮双低菜籽粕质量优良,其在猪、鸡和草鱼中的饲用试验均表明可增加采食量、提高动物的生长速度。脱皮双低菜籽粕饲用价值显著高于普通双低菜籽粕,在动物饲料中的用量可进一步加大,并降低饲料加工成本。

制粉和分层研磨对小麦中赭曲霉毒素A的去除效果

以人工染菌的小麦为原料,对小麦进行扫描电镜观察、制粉和分层研磨,分析小麦中赭曲霉菌丝体的分布规律以及加工工艺对赭曲毒素A（OTA）的去除效果。结果发现,赭曲霉菌丝体主要依附在小麦两端的表皮上,并逐步向内延伸。OTA含量为2.26~185.4μg/kg的小麦制得的小麦粉中OTA含量减少了50%~68%。麸皮和细麸中OTA平均总量之和约为72.75%,OTA主要分布于小麦的麸皮和细麸中,而在胚乳中则很少。通过检测小麦经分层碾磨设备后各样品的OTA含量,发现分层研磨可以有效去除小麦中的OTA毒素。经3次研磨后,脱皮率约为18%,脱皮小麦中OTA的含量减少了44%~63.06%。在制粉和分层研磨过程中并没有促进OTA的生成或消除,只是对其进行重新分布。

基于扫描电镜图像分析的菜籽仁饼孔隙结构分形研究

以冷态压榨条件下菜籽仁饼为对象,研究油料饼孔隙结构,探讨油料饼孔隙结构的分形特性以及压榨压力对油料饼孔隙结构的影响。运用扫描电镜和Image-pro图像分析技术分别测试分析6种压榨压力下的菜籽仁饼孔隙的微观结构,采用小岛法对图片进行了孔隙截面边界和孔隙尺寸分布分形维数的测定,并采用回归分析方法建立了孔隙截面边界和孔隙尺寸分布分形维数与压榨压力的经验公式。结果表明,菜籽仁饼的孔隙结构存在明显的分形特征,分形维数越大,孔隙截面边界越不规则、孔隙尺寸分布越大;压榨压力越大,分形维数越大,压榨压力与分形维数满足明显的线性关系。

谷物脱皮加工技术的研究现状

脱皮处理是谷物加工过程中的一个重要环节,它直接影响谷物籽粒的后续加工及产品的品质。从谷物机械脱皮、化学脱皮以及脱皮程度对谷物品质影响三个方面综述了谷物脱皮加工技术的研究现状。重点阐述了影响机械脱皮效果的因素:谷物皮层所占的比例、机械脱皮的温度、加水量、调质时间以及设备技术参数等,为深入研究不同的谷物脱皮加工方法提供参考。