Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)
نویسندگان
چکیده
منابع مشابه
effect of different heat-moisture treatments on the physicochemical properties of african locust bean (parkia biglobosa) starches
parkia biglobosa starch was subjected to different heat-moisture treatment (hmt) at different moisture contents (15, 20, 25, and 30%) at 110oc for 16 hours. the content of resistant starch (rs) was the lowest (33.38%) in the untreated native parkia and increased in the samples with hmt-15 (37.79%), hmt-30 (39.64%), hmt-25 (46.63%), and hmt-20 (50.14%), showing significant increase (p < 0.05) in...
متن کاملAdsorption Of Ternary Metal System Onto The Sawdust Of Locust Bean Tree (Parkia biglobosa): Equilibrium, Kinetics And Thermodynamics Studies
The use of raw sawdust, RSD, of locust bean tree (Parkia biglobosa), a low-cost, locally available agroforestry waste as an adsorbent for removing a ternary mixture of heavy metals comprising of copper, lead and nickel (TMS) from aqueous solution was examined. Equilibrium data obtained from batch adsorption experiments were analysed with Langmuir, Freundlich and Temkin isotherm models, with Lan...
متن کاملEffect of Pyrodextrinization, Crosslinking and Heat- Moisture Treatment on In vitro Formation and Digestibility of Resistant Starch from African Locust Bean (Parkia biglobosa)
Purpose: This investigation was carried out to determine the impact of Parkia biglobosa starch modification on the fractions, namely rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Methods: Aqueous solution of sodium hypochlorite and potassium hydroxide was used to extract starch prior to modification by pyrodextrinization, cross-linking and heat-mois...
متن کاملComparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour.
BACKGROUND The most popular form of utilization of African locust bean (ALB) is in its traditional fermentation food condiment (iru/dawadawa), which adds protein to a protein-poor diet and also as medicine. In view of the nutritive values of ALB, the present study therefore aimed at investigating the effect of germination and fermentation on the nutritional quality of ALB flour. MATERIAL AND ...
متن کاملApplication of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour
Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...
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ژورنال
عنوان ژورنال: Open Journal of Social Sciences
سال: 2014
ISSN: 2327-5952,2327-5960
DOI: 10.4236/jss.2014.211010