Flake is consumed in many parts of the world.Flakes are majorly prepared from cereals.However,most flakes are deficient in protein and some other healthful substances.High-protein soymeal is rich in protein,mineral,am...Flake is consumed in many parts of the world.Flakes are majorly prepared from cereals.However,most flakes are deficient in protein and some other healthful substances.High-protein soymeal is rich in protein,mineral,amino acids,antioxidants,and other healthful substances.Formulating flakes with high-protein soymeal would improve the health status of consumers.This work investigated consumer-ready flake from amaranth,high-protein soymeal,and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake.Amaranthus viridis,corn,and soybean grains were sorted,wet-cleaned,and dried.Soybean grains were processed into high-protein soymeal,starch was extracted from corn grains while A.viridis grains were processed into flour.Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology.The flakes were analyzed using standard procedures.Optimal flour mixtures of high-protein soymeal(34.78 g/100 g),amaranth(56.52 g/100 g),and modified corn starch(8.70 g/100 g)were established.Results showed the optimized flakes contained per 100 g:29.05 g protein,6.00 g fat,4.10 g fibre,3.84 g ash,8.96 g moisture,249.74 mg calcium,272.35 mg magnesium,12.08 mg iron,618.42 mg phosphorus,6.41 mg niacin,4.85 mg pyridoxine,0.21 g tannin,1.85 mg phytate,2.96 mg alkaloids,908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids.The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth,high-protein soymeal,and modified corn starch.The production process is scalable and could be employed for both domestic and industrial purposes.展开更多
To optimize culture conditions for xylanase production by solid state fermentation （SSF） using Bacillus pumilus, with paddy husk as support, solid medium contained 200 g of paddy husk with 800 mL of liquid fermentat...To optimize culture conditions for xylanase production by solid state fermentation （SSF） using Bacillus pumilus, with paddy husk as support, solid medium contained 200 g of paddy husk with 800 mL of liquid fermentation medium [xylan, 20.0 g/L; peptone, 2.0 g/L; yeast extract, 2.5 g/L; K2HPO4, 2.5 g/L; KH2PO4, 1.0 g/L; NaCl, 0.1 g/L; （NH4）2SO4, 2.0 g/L, CaCl2-2H2O, 0.005 g/L; MgCl2.6H2O, 0.005 g/L; and FeCI3, 0.005 g/L] at pH 9.0 was applied. The highest xylanase activity （142.0 ±0.47 U/g DM] was obtained on the 6th day at 30℃ The optimized paddy husk to liquid fermentation medium ratio was 2：9, and the optimized culture temperature was 40℃. When commercial Birchwood xylan was replaced with different concentrations of corncob, xylanase production was maximized （224.2 U/g DM） in the medium with 150 g/L corncob. Xylanase production was increased by sucrose, fructose and arabinose, whereas reduced by glucose, galactose, lactose and amylose. When organic nitrogen sources were replaced with locally available nitrogen sources such as groundnut powder or sesame seedcake powder or coconut seedcake powder or soy meal powder, the highest xylanase production （290.7 U/g DM） was obtained in the medium with soy meal powder and 16.0 g/L of soy meal powder was the optimum （326.5±0.34 U/g DM）. Based on the optimization studies, B. pumilus produced 2.3 times higher xylanase activity. The medium cost was reduced from 2 458.3 to 178.3 SLR/kg and the total activity which could be obtained from 1 kg of the medium was increased from 48 624 to 220 253 Units.展开更多
文摘Flake is consumed in many parts of the world.Flakes are majorly prepared from cereals.However,most flakes are deficient in protein and some other healthful substances.High-protein soymeal is rich in protein,mineral,amino acids,antioxidants,and other healthful substances.Formulating flakes with high-protein soymeal would improve the health status of consumers.This work investigated consumer-ready flake from amaranth,high-protein soymeal,and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake.Amaranthus viridis,corn,and soybean grains were sorted,wet-cleaned,and dried.Soybean grains were processed into high-protein soymeal,starch was extracted from corn grains while A.viridis grains were processed into flour.Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology.The flakes were analyzed using standard procedures.Optimal flour mixtures of high-protein soymeal(34.78 g/100 g),amaranth(56.52 g/100 g),and modified corn starch(8.70 g/100 g)were established.Results showed the optimized flakes contained per 100 g:29.05 g protein,6.00 g fat,4.10 g fibre,3.84 g ash,8.96 g moisture,249.74 mg calcium,272.35 mg magnesium,12.08 mg iron,618.42 mg phosphorus,6.41 mg niacin,4.85 mg pyridoxine,0.21 g tannin,1.85 mg phytate,2.96 mg alkaloids,908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids.The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth,high-protein soymeal,and modified corn starch.The production process is scalable and could be employed for both domestic and industrial purposes.
基金Sida/SAREC and International Science Programme in the Chemical Sciences (IPICS),Sweden, for the financial support
文摘To optimize culture conditions for xylanase production by solid state fermentation （SSF） using Bacillus pumilus, with paddy husk as support, solid medium contained 200 g of paddy husk with 800 mL of liquid fermentation medium [xylan, 20.0 g/L; peptone, 2.0 g/L; yeast extract, 2.5 g/L; K2HPO4, 2.5 g/L; KH2PO4, 1.0 g/L; NaCl, 0.1 g/L; （NH4）2SO4, 2.0 g/L, CaCl2-2H2O, 0.005 g/L; MgCl2.6H2O, 0.005 g/L; and FeCI3, 0.005 g/L] at pH 9.0 was applied. The highest xylanase activity （142.0 ±0.47 U/g DM] was obtained on the 6th day at 30℃ The optimized paddy husk to liquid fermentation medium ratio was 2：9, and the optimized culture temperature was 40℃. When commercial Birchwood xylan was replaced with different concentrations of corncob, xylanase production was maximized （224.2 U/g DM） in the medium with 150 g/L corncob. Xylanase production was increased by sucrose, fructose and arabinose, whereas reduced by glucose, galactose, lactose and amylose. When organic nitrogen sources were replaced with locally available nitrogen sources such as groundnut powder or sesame seedcake powder or coconut seedcake powder or soy meal powder, the highest xylanase production （290.7 U/g DM） was obtained in the medium with soy meal powder and 16.0 g/L of soy meal powder was the optimum （326.5±0.34 U/g DM）. Based on the optimization studies, B. pumilus produced 2.3 times higher xylanase activity. The medium cost was reduced from 2 458.3 to 178.3 SLR/kg and the total activity which could be obtained from 1 kg of the medium was increased from 48 624 to 220 253 Units.
