Statistical experimental designs provided by statistical analysis system (SAS) software were applied to optimize the fermentation medium composition for the production of atrazine-degrading Acinetobacter sp. DNS(32) in shake-flask cultures. A "Plackett-Burman Design" was employed to evaluate the effects of different components in the medium. The concentrations of corn flour, soybean flour, and ...

The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0-72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8-27.9 g/100 g), the ash content (3.5-3.6 ...

An experiment was conducted in glass aquaria to study the growth performance of common carp fry fed on four different feeds for 120 days. Four different feed ingredients used were fish meal + soybean+ Groundnut cake+ rice bran +wheat flour, fish meal + Groundnut cake + rice bran + wheat flour, soybean + Groundnut cake + rice bran + wheat flour and commercial cattle feed. The feed was supplied @...

The use of ginger modified starch and soybean flour blends in the formulation of low-cost, nutritive complementary food gruels were studied. The complementary food samples were analyzed for their nutritional, functional, anti-nutritional and sensory properties. The nutritional composition of the samples showed that the protein content increased with increased supplementation with the soybean fl...

Optimization of the culture medium for cellulase production using Trichoderma reesei was carried out. The optimization of cellulase production using mango peel as substrate was performed with statistical methodology based on experimental designs. The screening of nine nutrients for their influence on cellulase production is achieved using Plackett-Burman design. Avicel, soybean cake flour, KH(2...

Isoflavones are thought to have an important role in the prevention of hormonerelated diseases. This study was undertaken to identify the profile of urinary isoflavone metabolites collected within 24 h after the consumption of unfermented or fermented soy foods. The proportions of b-glycosides and aglycones to total isoflavone intake were much higher in soybean paste than soy flour. Twenty urin...

Chiffon cakes prepared with a mixture of wheat flour / konjac flour / soy protein isolate (SPI) (89.5 : 0.5 : 10 ) together with replacement of 50-70% soybean oil with water were investigated for their physicochemical and sensory properties. Moisture and protein content in reduced-fat chiffon cakes were significantly higher (p < 0.05) than the control chiffon cake. Specific volume decreased (p ...

A novel source of biological nitrogen produced by multi-strain fermentation was developed for erythromycin production. The nitrogen composition of corn steep liquor, biological nitrogen and soybean flour was optimized by using Response surface methodology (RSM) firstly. A Box-Behnken design was used to estimate the optimum nitrogen composition for the production of erythromycin as follows: corn...

protein content and its effect on the quality of fresh pastas, obtained from dough preparedwith different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluatedin this paper. tests were carried out in the laboratory using raw materials from the same batch nationalorigin. raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. the dough...