Effect of Plant Ash on Nutrient Quality and Antioxidant Activity of African Yam Bean Seed Porridge in Relation to Cooking Time

The present study aimed to investigate the nutrient quality, antioxidant activity and sensory acceptability of hard-to-cook African yam bean (AYB) seeds cooked for 5 h (control) and for 2 h with plant ash. The plant ash were unripe plantain peel ash (UPA), corn cob ash (CCA) and UPA and CCA mixture. Standard methods of Association of Official Analytical Chemists (AOAC) were used for the proximate and mineral analysis, DPPH, ABTS and FRAP assays were used to investigate the antioxidant activity. A completely randomized design with one way analysis of variance (ANOVA) was used for data analysis. The results showed that cooking of AYB seeds for 2 h with 8 g/100mL plant ash solution improved the nutrient contents, antioxidant activity and sensory scores of the porridge. Higher values of proteins, ash and energy were obtained in 8 g/100mL UPA/CCA and in 8 g/100mL CCA additives. However, moisture, fat and fibre contents were not affected by plant ash additives and were higher in 5 h cooked porridge. Cooking with 8 g/100mL plant ash solution for 2 h significantly increased mineral elements in the porridge. Phenolic compounds (total polyphenols and flavonoids), and antioxidant activity (DPPH, ABTS and FRAP) showed higher values with plant ash additives. This study reveals that addition of plant ash did not only reduce the cooking time of AYB seed by 60%, but also improved the nutrient quality, antioxidant activity and sensory acceptability.

DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (<i>Sphenostylis stenocarpa</i>)

The phenolic extracts of the seeds of African yam bean (Sphenostylis stenocarpa) were studied using different extraction solvents (70% ethanol, 80% acetone and acidic 70% acetone) and two heat treatment methods (dry heating on a hot plate with acid-washed sea sand at 135℃ for 25 min and wet heating in an autoclave at 120℃ for 20 min). The study examined the total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the seed extracts, as well as their free radical scavenging and antioxidant properties. The raw African yam bean seed was dry heated in air oven at 100℃ for 5 min (control). Heat treatments application affected the phenolic contents of the seeds significantly (p < 0.05). The free radical scavenging activity of the phenolics were done using 2,2-diphenyl- 1-picrylhydrazyl (DPPH). The effectiveness of the extract was determined using DPPH at 50 mg/g, 10 mg/g and 5 mg/g of the extracts. At 5 mg/g, the extract was most effective indicating that higher concentration of extract gave higher antioxidant activity. The seed has high antioxidant capacity and an appreciable amount of phenolic extracts.

Composition and Functional Properties of Yam Bean (<i>Pachyrhizus</i>spp.) Seed Flour

Yam bean (Pachyrhizus spp.) is legume crop that not only produces edible roots but also has a high yield of unutilized seeds. Although the yam bean seeds are rich in protein, they are not used due to a high content of toxic rotenone. In this study, yam bean seeds were detoxified and the nutritional and functional properties of their protein determined to assess the proteins’ potential for applications. Seeds of 10 accessions (2 accessions of P. erosus, 4 accessions of P. ahipa and 4 accessions of P. tuberosus) were analyzed for proximate composition, pasting and functional properties (bulk density, least gelation concentration, water absorption capacity, oil absorption capacity, emulsifying capacity, emulsion stability, foaming capacity, foam stability and protein solubility). The results showed that yam bean seeds contained: 29.2 - 32.1 g/100g proteins, 31.3 - 33.0 g/100 g carbohydrates, 24.1 - 25.6 g/100g total fat, 7.5 - 8.1 g/100g crude fiber and 3.4 - 4.1 g/100g ash. The defatted P. erosus seed flour contained 45.6 - 48.8 g/100g protein, 32.6 - 36.5 g/100g total carbohydrate, 6.7 - 7.1 g/100g crude fiber, 6.0 - 6.4 g/100g ash and 5.2/100 g crude fat. The defatted yam bean seed flour exhibited relatively high protein solubility (68.0% - 70.4%), least gelation concentration (14%), water absorption capacity (2.8% - 2.9%) and oil absorption capacity (1.5%). The defatted flour exhibited emulsifying capacity of 35.7% - 36.0%, emulsion stability of 33.2% - 33.5%, foaming capacities of 42% and foam stability of 25.1% - 25.8%. With respect to pasting properties, the defatted yam bean seed flours exhibited pasting temperature of 80.0?C - 81.3?C, peak viscosity of 145.5 - 146.7 RVU, trough viscosity of 95.1 - 102.0 RVU, break down of 43.5 - 51.6 RVU, set back of 252.9 - 258.1 RVU and final viscosity of 348 - 360 RVU. The results show that yam bean seed has potential for use in both food and non-food applications.

Reproductive and Growth Performance of Rabbit Fed Different Inclusion Levels of African Yam Bean (<i>Sphenostylis stenocarpa</i>)

A feeding trial was conducted to determine the effect of dietary inclusion of Processed African Yam Bean (AYB) at 0%, 10%, 20% and 30% levels respectively, on the growth and reproductive performance of Rabbits. The AYB inclusion was to ascertain the best (%) level that would give better performance in rabbits. Complete randomized design was used to allot twenty (20) grower rabbits of both sexes into four treatments in three replicate with each group having three does and two bucks. Each of the treatment diets formulated at different growth stages was fed to the rabbits. The rabbits were kept in hutches inside the rabbit house and given feed and water ad libitum. Growth and reproductive parameters were measured. The proximate analysis and anti-nutritional factor of processed AYB showed that it contained values of 26.88%, 92.97%, 5.26%, 61.89%, 7.04%, 3.79% and 2.17% for Crude protein, Dry matter, Crude fibre, Nitrogen-free extract, Moisture content, Ash content and Ether extract respectively while the anti-nutritional factor contained 0.11%, 14.02 mg/g, 0.19 mg/g, 0.21 mg/g, 0.14 mg/g, 0.21 mg/g, 0.13 mg/g and 0.01 mg/g of Tannin, Alkaloid, Oxalate, Phytate, Saponin, Flavonoids, Trypsin inhibitor and Lectin. From this study, the rabbit group on 10% AYB inclusion significantly (p 0.05) affected by the diets. The results of this experiment concluded that AYB can be included in the diet of rabbits with 10% inclusion giving a better reproductive performance and growth rate without any negative effect.

Assessment of Seed and Tuber Production Potential in Varieties of <i>Sphenostylis stenocarpa</i>(Africa Yam Bean)

Twenty accessions of African Yam Bean, grown at the Teaching and Research Farm of Ladoke Akintola University of Technology, Ogbomoso during the cropping seasons of May to November, 2014 and 2015 were assessed for genetic diversity and Genotype × Environment interaction effects on trait performance and their ability to produce tuber. The first six Principal Components jointly explained 70.30% of the total variation among the accessions. Vine length, branching pattern, pod number, pod length, seed number, and seed yield contributed mostly to the observed variations. Seed biometric traits were most variable and contributed 52% of total variation. Variance due to genotype accounted for 54.2%, environment 10.5% and G × E interaction accounted for 30.1% of the interaction sum of squares. Accessions, G2, G4, G47, G49 and G50 produced tubers, while accessions G6, G15, G31, G32 and G33 nodulated extensively. Conversely, there was a marginal reduction in seed yield in accessions that either produced tubers or nodules.

山药红豆复合乳饮料的工艺研究

本文以全脂奶粉、山药和红豆为主要原料,白砂糖和复合稳定剂等作为辅助材料,研发一种新型的具有保健功能的大众型复合乳饮料。为得到山药红豆复合乳饮料的最佳工艺配比,采用单因素实验筛选出最优单因素水平,在单因素实验的基础上,采用正交试验和感官评价对山药红豆复合乳饮料制作工艺进行工艺优化,以成品质量(100g)为基准确定最佳工艺参数,实验结果表明:山药浆与红豆浆混合比例1∶3,山药红豆混合浆液与全脂牛奶(全脂奶粉∶水=1∶7)的比例3∶4,白砂糖添加量4%,山药打浆时间3min,红豆打浆时间5min,复合稳定剂的添加量0.25%,山药红豆复合乳饮料的酸度为0.903g/L,可溶性固形物的含量为10.5%,蛋白质含量为2.9g/100g,检测出菌落总数为7.9×10^(3)CFU/mL。本次实验得出山药红豆复合乳饮料的颜色呈淡紫色,口感细腻,甜度适中,具有山药和红豆的独特气味。

零余子多酚类物质的提取工艺及测定方法比较

本研究主要采用析因试验对零余子多酚类的最佳提取工艺进行了探讨,同时比较了多酚类物质的两种不同测定方法的差异。实验结果发现:采用FC法测定时,零余子多酚的最佳提取工艺为:乙醇浓度为75.3%,乙醇与盐酸比为98.3:1.7,提取温度为82.5℃,料液比1:30,此时多酚得率为11.1615mg/g。采用普鲁士蓝法检测时,最佳提取条件为:乙醇浓度为70%,醇酸比为97.6:2.4,提取温度为96℃,料液比1:30,此时零余子多酚的最高得率为4.4503mg/g。采用不同的测定方法,零余子多酚的最佳提取工艺略有不同,而且最高得率也不同。

全周期间作模式胶园内间作豆薯的产量及其抗逆生理的特征

研究全周期间作模式胶园大行间间作的豆薯产量及其抗逆性。结果表明,试验期间间作豆薯小区的橡胶株产与常规种植胶园的没有显著差异;间作豆薯的产量为12.7 t/hm2,与单作豆薯的产量(13.5 t/hm2)没有显著性差异,但不同位置间作的豆薯产量间存在差异,以大行中间至少6 m宽的产量最高,显著高于靠近橡胶树两边的豆薯产量(p<0.05);不同位置间作豆薯叶片的游离脯氨酸(Pro)含量、丙二醛(MDA)含量、超氧化物歧化酶(SOD)和过氧化物酶(POD)活性与单作对照总体上无显著性变化(除E4和M的SOD活性以及E1的Pro含量显著低于单作外)(p<0.05)。表明在全周期间作模式胶园大行间间作豆薯是可行的。

全周期胶园落叶期林下间作矮生四季豆的叶面积、SPAD值和产量

利用全周期胶园落叶期间作矮生四季豆,分析其生长和产量相关因子表现,为胶园落叶期蔬菜间作提供依据.结果表明,全周期胶园林下间作矮生四季豆的平均产量为5 593.24 kg·hm^(-2),间作位置距离橡胶树愈近,产量愈低,产量高低顺序为M10>CK>W7>E7>E4>W4.间作区M10的产量为8 247.56 kg·hm^(-2),与裸地对照(8 046.64 kg·hm^(-2))无显著差异.间作区矮生四季豆植株生物量表现为W4最低,CK最高,M10、W7、E7和E4之间无显著差异.矮生四季豆植株叶面积和叶片SPAD的表现与产量表现一致,M10植株测定值均高于间作区其它位置.相关性分析结果表明,全周期胶园林下间作矮生四季豆的新鲜豆荚产量与抽蔓期SPAD值,苗期和结荚期的叶面积,植株生物量呈极显著的正相关.因此,全周期胶园落叶期间作矮生四季豆可通过提高叶片SPAD值,叶面积和植株生物量的途径来提高其豆荚产量.

零余子饮料的研制

以零余子为主要原料,重点对零余子的护色技术、零余子淀粉对饮料稳定性的影响以及复合饮料的配方进行了探讨.实验结果表明,采用微波法可有效的对零余子进行护色,采用沉淀法去除部分零余子淀粉类物质可有效的保证零余子饮料的稳定性,此外零余子饮料的最佳配方为零余子浆(1%)、蔗糖(8%)、黄原胶(0.28%).

几种作物施用硒矿粉的效果比较

对大豆、山药、玉米、绿豆等作物施用3种不同含硒量的富硒矿粉。结果表明；①施用富硒矿粉能够提高试验作物的含硒量．3种矿粉处理的试验作物含硒量为0．062～5．67mg／kg，比对照增加0．043～5．629mg／kg，②高含硒量富硒矿粉的效果优于低含硒量的矿粉，但不同的作物反应不同，在试验的范围内．大豆对硒矿粉含量变化的响应值最高，为7．9493．山药为3．7368，绿豆为2．6452。玉米为2．0686，③不同作物的富硒量不同，大豆平均为1.9187mg／kg．山药平均为0．2393mg／kg。玉米平均为0．1237mg／kg，绿豆平均为0．1043mg／kg，④不同遗传基础大豆品种的聚硒效果不同．恩施高山绿黄豆的富硒效果优于鄂豆6号。

豆薯细菌性角斑病的病原鉴定

在安徽滁州的豆薯叶片上发现一种由细菌侵染引起角斑症状的病害,从角斑上分离到具有致病性的非荧光的杆状细菌,菌株的表型特征、细菌学特征、LOPAT 试验和生理生化试验表明该细菌与丁香假单胞菌(Pseudom onas syringae van Hall)相似,BIOLOG 系统鉴定结果与丁香假单胞菌豌豆致病变种(P.syringae pv. pisi)相近,接种试验表明豆薯菌株能侵染大豆、菜豆和眉豆,但对豌豆的致病性差;在豇豆、绿豆和蚕豆上不表现症状。结果表明豆薯细菌性角斑病是一种新病害,病原菌属于丁香假单胞菌群的一个新的致病变种,命名为 P.syringae pv. pachyrhizus

新体系对比评价常见鲜品山药的补益及健康效应

目的:以玉米低营养饲料喂养小鼠为实验动物模型,结合已建立的食品BDI-GS评价新体系对比评价3种市售常见鲜品山药食用的补益及健康效应。方法:以线性生长期的健康ICR小鼠为研究对象,空白对照小鼠喂食单纯玉米饲料,受试物小鼠喂食含20%鲜品普通怀山药、铁棍山药和山药豆的玉米掺和饲料,共喂养12d。隔天称取体重1次,末次称重后眼眶取血、处死解剖,通过统计9项脏器组织重量、系数及其BDI和GS等指标进行评价,并进行血清生化分析测试。结果:山药豆喂养小鼠在促进生长发育方面表现最佳,其综合补益效应(累计GSW)也明显优于铁棍山药及普通怀山药;而综合健康效应略低于铁棍山药。山药豆及铁棍山药对部分脏器指标存在补益和有益健康的效应,主要表现在心脏、胸腺、脾脏、胰腺和肾脏的BDI均高于1.0,部分指标与空白对照比较存在显著性差异(P<0.05及P<0.01)。然而,普通怀山药与空白小鼠脏器指标BDI比较虽有一定差异,但统计学上均无显著性,表明其补益及健康相应相对较低。结论:本研究表明山药豆的补益效应最佳,其次是铁棍山药;铁棍山药的健康效应最佳。二者对Ⅱ型糖尿病均具有一定的食疗预防功效,相关的保健食品值得开发。

凉薯淀粉的理化性质研究

以玉米淀粉、木薯淀粉和马铃薯淀粉为对照,分析了凉薯淀粉的颗粒形貌及大小、溶解度、膨胀度和糊化特性等理化性质。结果表明：凉薯淀粉颗粒形状多为不规则多边形,少数为圆形,粒径范围为3~11μm,平均粒径为8μm,小于其他三种淀粉;溶解度和膨胀度比木薯淀粉和玉米淀粉高,比马铃薯淀粉低,且随温度升高,溶解度和膨胀度显著增大;糊化温度为80℃,高于其他三种淀粉,峰值黏度小于木薯、马铃薯淀粉,高于玉米淀粉,糊化热稳定性比其他三种淀粉强,回生能力比玉米、马铃薯淀粉强,比木薯淀粉弱;透明度较低,易凝沉,表观黏度较小,表现出剪切稀释现象,冻融稳定性较差;凝胶硬度、咀嚼性、黏聚性、黏附性远低于马铃薯、木薯淀粉,高于玉米淀粉,且凝胶弹性最低。

豆薯苹果酒的原料配比与发酵条件优化研究

本试验对苹果与豆薯的原料比、酵母接入量、pH值因素进行试验,以感官评分作为响应值对豆薯苹果酒的发酵条件进行优化。结果表明,最佳原料配比和发酵条件为苹果汁与豆薯汁比例为2∶1,pH值为4.0,酵母接入量0.01%,发酵温度24℃,发酵时间9 d。该条件下所得豆薯苹果酒的光泽度好、酒体澄清透亮、兼具苹果与豆薯芳香、酸甜适口、口感醇厚。

超低含水量对豆薯种子生活力的影响

豆薯Ｐａｃｈｙｒｒｈｉｚｕｓｅｒｏｓｕｓ（Ｌ．）Ｕｒｂ．种子不耐贮藏，开放贮藏的种子平均寿命（半活期）为１１～１２个月．低温低湿是豆薯种子贮藏的较佳条件．超干处理种子，将含水量降至６．４３％可获得低温低湿的贮藏效果，继续干燥脱水则不利贮藏。

零余子的不同处理对山药出苗及种薯产量的影响

零余子也叫山药豆 ,用它繁殖 ,种源广 ,成本低 ,后代生活力旺盛 ,病害少 ,增产显著。据笔者初步调查 ,近几年湖北省山药因连年用块茎进行无性繁殖 ,种性严重退化 ,山药块茎分叉多而细小 ,商品价值不高。 1 999年荆州市郊的李埠镇、八宝镇山药块茎细小 ,分叉多达7～ 1 0个 ,毫无商品价值。为解决山药种性退化严重的问题 ,急需用山药豆繁殖种薯 ,更换山药栽子。我们试图对零余子进行不同的处理 ,找出能显著提高山药产量 ,改善山药品质的有效措施 。

应用RVA仪分析凉薯淀粉的糊化特性

利用快速黏度分析仪(RVA),研究淀粉质量分数、蔗糖质量分数、食盐质量分数、p H及转速对凉薯淀粉糊化特性的影响。结果表明:随淀粉质量分数的增大,淀粉的糊化温度降低,峰值黏度、谷值黏度、最终黏度增大,热稳定性先减弱后增强,凝胶性、凝沉性逐渐增强;随蔗糖质量分数的增大,淀粉糊化温度逐渐增大,峰值黏度、谷值黏度先增大后减小,热稳定性先增强后减弱,凝胶性、凝沉性逐渐增强;随食盐质量分数的增大,淀粉糊化温度增大,峰值黏度、谷值黏度、最终黏度逐渐降低,热稳定性、凝沉性先增强后减弱,凝胶性先减弱后增强;在酸性条件下,淀粉糊化温度较高,热稳定性、凝胶性、凝沉性稍强,在碱性条件下,峰值黏度、谷值黏度、最终黏度较高;随着转速的增大,淀粉糊化温度逐渐降低,峰值黏度、谷值黏度、最终黏度先增大后减小,热稳定性、凝沉性逐渐增强,凝胶性逐渐减弱。

灭幼脲在山药和山药豆上的残留行为及风险评估

使用超高效液相色谱-串联质谱(UPLC-MS/MS)建立了灭幼脲在山药和山药豆中的分析方法,通过一年六地的规范残留试验,得到灭幼脲在可食部位中的残留量,结合我国膳食结构进行风险评估,评价灭幼脲在山药种植中使用的安全性。结果表明:在0.01~2.00 mg/L,灭幼脲的峰面积与其质量浓度呈良好的线性关系;在0.01、0.10和1.00 mg/kg的添加水平下,灭幼脲在山药和山药豆的平均添加回收率分别为88%~102%和88%~94%,相对标准偏差(RSD)分别为1.7%~3.4%和2.0%~3.1%,方法定量限(LOQ)均为0.01 mg/kg。采收间隔期为21、28和35 d时灭幼脲在山药中的最终残留量均小于0.01 mg/kg,在山药豆中的最终残留量分别为0.019~0.24、0.085~0.21、<0.01~0.16 mg/kg,结合灭幼脲登记作物、居民的膳食结构进行评估,风险商值(RQ)为4.92%,表明对一般人群健康的影响在可接受风险水平,试验结果为特色小宗作物山药和山药豆的用药安全性和残留限量标准制定提供数据支持。

凉薯雪梨果酒研制及香气成分GC-MS分析

以新鲜凉薯与雪梨为原料,经酒精发酵工艺研究凉薯雪梨果酒酿造条件。在单因素试验基础上进行正交试验,对果酒发酵工艺进行优化,并进行香气分析。结果表明,凉薯雪梨复合果酒的最佳酿造工艺条件为干酵母添加量0.1%,发酵温度32℃,发酵时间72 h,凉薯雪梨质量比1∶1.5,在此条件下制得产品的酒精度为11.9%(V/V)。酿造出的果酒亮黄澄清、果香浓郁协调,利用GC-MS检测出苯乙醇、辛酸乙酯、癸酸乙酯等多种香气成分。