Insect-protected corn hybrids containing Cry insecticidal proteins derived from Bacillus thuringiensis have protection from target pests and provide effective management of insect resistance. MON 89034 hybrids have been developed that produce both the Cry1A.105 and Cry2Ab2 proteins, which provide two independent modes of insecticidal action against the European corn borer ( Ostrinia nubilalis )...

The study was carried out, to explore the potentiality of extrusion technology for elimination of antinutritional components of cereal brans. Extrusion variables were moisture content (14, 17 and 20 %) and temperatures (115 °C, 140 °C, 165 °C). Phytic acid, polyphenols, oxalates, trypsin inhibitor, bulk density and color of brans after extrusion were analyzed. All four raw bran samples had high...

The grains of nine cultivars of soybean were analyzed for total soluble sugar, reducing sugar, starch, total dietary fibre, in vitro digestibility and antinutritional factors. The total soluble sugar, reducing sugar and starch content of nine cultivars were in the range of 5.72-7.00, 0.51-1.10 and 2.80-3.25 per cent, respectively. Soybean supplied a good amount of total dietary fibre (16.6019.5...

The use of cassava for fuel ethanol production in Nigeria is supported by the Nigerian Biofuel Policy and Incentives (NBPI) 2007. Because its food, feed industrial value, need to replace with crops/plants that are food feeds neutral has motivated this research. Starch was extracted from forest anchomanes (FA) (Anchomanes difformis (Bl.) ENGL.) tubers some physicochemical elemental properties we...

“Dakuwa" a traditional Nigerian snack made from cereals and legumes was produced finger millet (FM), groundnut (G/Nut), moringa oleifera seed (MS) flour to form five samples A (FM 100: G/Nut MS: 0), B 50: 50) C 40: 60) D 30: 70) E 20: 80). Proximate, mineral, vitamins, antinutrients sensory properties of the products were investigated. Proximate composition revealed that, moisture content range...

Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of foods. Tempeh is a solid fermented soybean pr...