Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility

Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans. Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition. Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked. Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.

Работа с популярными программами и приложениями

The mobile phone is very important in our lives, with the help of a mobile phone you can do everything: from reading ordinary cooking recipes to making deals on a large scale. The purpose of this work is to review mobile programs and applications, show the installation of programs on a mobile device, as well as what categories of programs can be installed on a mobile device

Botulism, gas gangrene, and clostridial gastrointestinal infections

Human botulism is caused by seven serological types of C. botulinum, which is ubiquitously distributed in the soil. Poisoning usually results from ingestion of preformed toxin in food, although this is rapidly inactivated at ordinary cooking temperatures, but it can also result from contaminated wounds. C. botulinum toxin binds irreversibly to the neuromuscular junction and is the most lethal known microbial toxin. There are five forms of clinical botulism: food-borne botulism; wound botulism; infant botulism; adult enteric infectious botulism; and inhalational botulism. Clinical presentation is with symptoms suggesting gastrointestinal tract illness, followed by neurological symptoms including diplopia, blurred vision, dizziness, and difficulty with speech or swallowing, leading on to generalized flaccid paralysis. The diagnosis can be confirmed by testing for botulinum toxin in the patient’s serum, urine, or stomach contents, or in the suspect food. Treatment requires supportive care, which may continue for many months.

Effect of Domestic Processing Methods on Dry Matter, Total Sugar, Phenolics and Mineral Composition in Different Developmental Stages of Parkia roxburghii G. (Don.) Pods

Parkia roxburghii is considered delicious in the Northeastern part of India, especially in the state of Manipur. Though it is widely used, information about the biochemical composition and its changes, after processing, is hardly available. In the present experiment, effect of processing methods on dry matter, soluble sugar, phenolics and mineral composition in different developmental stages of P. roxburghii pods were studied. Total soluble sugar (TSS), total phenols (TP), and orthodihydric phenols (ODHP) were determined as per the methods of Morris (1948), Bray and Thorpe (1954) and Mahadevan and Sridhar (1986). Sodium (Na), potassium (K), sulphur (S) and phosphorus (P) were estimated as per the procedures of Tandon (1993). Calcium (Ca), magnesium (Mg), manganese (Mn), zinc (Zn), iron (Fe), copper (Cu) and cobalt (Co) were analyzed in an atomic absorption spectrophotometer. Processing methods reduced dry matter, soluble sugar and phenolics in all the stages of the pod. TP and ODHP lost up to the extent of 72.78% in tender stage due to ordinary cooking, while higher loss of ODHP recorded in immature stage of the pod due to pressure cooking. Ca, Mg, K and Zn in different stages were found to be affected significantly by different methods of cooking, while no such changes were observed in case of S, P, Fe, Mn and Cu. The level of iron amongst the micro minerals is appreciably high recording up to 51.0 mg/100 g in the immature stage of the pod. As iron, zinc and manganese are antioxidant micronutrients, their higher presence in P. roxburghii might be of some nutritional importance.

Botulism, gas gangrene, and clostridial gastrointestinal infections

Human botulism is caused by seven serological types of C. botulinum, which is ubiquitously distributed in the soil. Poisoning usually results from ingestion of preformed toxin in food, although this is rapidly inactivated at ordinary cooking temperatures, but it can also result from contaminated wounds. ...

A Quick Note on Freeze-Fixing Tissue in Liquid Nitrogen

There are two possibilites for plunge freezing in LN2: one is “normal” liquid nitrogen -- as it comes from the dewar, the other is slush nitrogen.If using liquid nitrogen without slush, then something like isopentane, ethane, or propane (ordinary cooking propane will do) must be used. The caveat is that using these liquid gases is a serious fire and explosion hazard, especially since liquid oxygen forms at liquid nitrogen temperatures, and dissolves into the liquid hydrocarbon. These gases can be used safely (1 have done so) but they take care and understanding of what's happening, and a safe place to dispose of the cryogen.

Optimum Domestic Processing and Cooking Methods for Reducing the Polyphenolic (Antinutrient) Content of Pigeon Peas

Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30°C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30°C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h.

Inactivation of Antibiotics by Heating in Foods and other Substrates - A Review

Heat stability of antibiotics in foods to cooking has been determined by a variety of methods. These include heating in such liquid media as milk, water, buffers and meat extracts, and in solids such as buffered meat homogenates and various sausages. Inactivation of incurred residues in tissues and eggs was also studied. Time and temperature of heating were more easily controlled in liquid media, but results in actual meat products are more indicative of actual cooking processes. Ordinary cooking procedures for meat, even to “well-done” cannot be relied on to inactivate even the more heat sensitive compounds such as penicillins and tetracyclines. More severe heating as for canning or prolonged cooking with moist heat might inactivate the more sensitive compounds.

An Upper Mississippi Colander from Northwestern Indiana

Excavation of the Griesmer site in northwestern Indiana has revealed an Upper Mississippi campsite where riverine food resources were intensively utilized. The discovery of 14 sherds from drilled colanders in Oneota cooking pits suggests relationship to colanders found on some Fort Ancient sites or the conversion of ordinary cooking vessels to meet specific food-preparation needs on a site of this type.